HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt almond bark in the microwave or in a large saucepan. Add enough peanuts and marshmallows to take up liquid. Stir until well coated. Pour out on cookie sheet that has been lined with wax paper. Place in freezer until set, about 10 minutes. Break or cut into bite size pieces. This is very fast and easy. With adult supervision, children can make this.
Bring to a boil the first 3 ingredients. Add jello. Chill to soft set. Whip milk until it stands in peaks and fold into other mixture. Chill until firm.
Soften active dry yeast in warm water. Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Mix in 2 cups flour, yeast, eggs, cardamon and fruit. Add enough remaining flour to make a stiff dough. Knead on floured surface. Place dough in greased bowl; grease top of dough down. Cover and let stand 10 minutes.
Beat eggs. Add honey, sugar, salt, other spices and flaked coconut in a large bowl. Add sweet potatoes and cream; mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes. Cool. Top with Cool Whip and serve.
Mix butter, graham cracker crumbs, pecans, coconut, confectioners sugar, vanilla and peanut butter in a large bowl. Lay foil on the table and roll small size balls out on it. In a double boiler, melt semi-sweet chocolate and paraffin, when melted dip balls into mixture and place on foil to cool.
Mix sugar, cocoa, vanilla, eggs and butter well, then add flour and mix well. Bake at 350° for approximately 20 to 30 minutes.
Dump all ingredients into ovenproof casserole bowl. Microwave on High for 2 minutes; beat with wooden spoon. Pour into buttered 8 x 8-inch dish. Chill.
Blend juice, club soda and crushed ice in blender until frothy. Garnish with strawberries or fresh mint sprigs.
Preheat oven to 250°. Mix together in a shallow bowl or pan: milk, eggs, nutmeg and salt. In another bowl mix together Ricotta and cream cheese. Slice bread into thick slices and generously spread the cheese mixture on one side of each piece. Spread jam on every other piece of bread on top of the cheese mix. Mash together 2 pieces (mix side in) to form a sandwich. Dip (not soak) each sandwich in egg mixture and brown 3 to 4 minutes on each side in very hot canola oil. Place each browned sandwich on a baking pan and bake for 25 minutes in the oven (they will puff up). Serve with butter, jam or syrup.
Put lettuce in bottom of bowl or 13 x 9 x 2 glass pan. Add in layers, celery, peppers, onions, and peas. Mix mayonnaise with sugar and spoon over top sealing the edges with mayo mixture. Sprinkle with grated cheese and bacon. Refrigerate overnight before serving.
Mix together, with hands, all ingredients, roll into balls and bake on cookie sheet (ungreased) for 15 minutes in a 375° oven.
Mix cookies (crushed) and margarine. Press in 9 x 13-inch pan. Refrigerate. Combine dry puddings in large bowl. Add milk and mix as directed. Add ice cream. Spread with Cool Whip and sprinkle with chocolate curls. Chill 2 hours before serving.
Cube prime roll and brown in deep fat. Saute pepper, celery and onion. Mix cornstarch and brown sugar; add the lemon and pineapple juices. Combine all ingredients except prime roll. Cook until thickened. Pour over prime roll and simmer 30 minutes.
Spread 3/4 of cheese and spinach on the bottom of pie shell. Beat the cream, eggs and salt together until frothy. Pour over cheese and spinach. Sprinkle with remaining cheese and dot with butter. Bake at 375° for 25 to 30 minutes or until pie is set. Serves 6.
Blend peanut butter and powdered sugar. Add cream cheese and Cool Whip. Pour into a 9-inch graham crust. Refrigerate for 1 hour before serving.
In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons vegetable oil, cook onions, stirring often, until lightly browned, about 10 minutes; with slotted spoon remove to bowl. In a large bowl, toss beef with flour, salt, and pepper. In the same Dutch oven, over high heat in 2 tablespoons hot oil, cook beef, half at a time, until well browned on all sides. With slotted spoon, remove beef to another bowl as it browns.
Bring sugar and milk to boil, then boil 4 1/2 minutes over medium heat. Add to mixture of chocolate bars, chocolate chips, Marshmallow Whip, salt, vanilla and nut meats. Pour out into buttered pans. Set in refrigerator 3 hours before cutting. Makes approximately 5 pounds.
Cut cabbage into slices. Boil in salt water for 10 minutes. Drain carefully twice in cold water. Mix soup, milk and add to cabbage. Shred cheese and put over top. Sprinkle buttered crumbs over top. Bake in greased casserole for 30 minutes at 350°.
Mix tomato juice, vinegar and seasonings. Place meat in shallow glass dish; pour tomato juice mixture over meat. Cover; refrigerate 2 hours. Remove meat from marinade; reserve marinade. On 6 skewers, alternate meat, vegetables and pineapple. Place on grill 4 inches from coals. Cook 12 to 15 minutes turning and basting frequently with reserved marinade. Makes 6 servings.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add one teaspoon milk.) Roll out on lightly floured board surface. Spread peanut butter. Roll up like jelly roll and cut in circles.
Put oil in skillet. Cook chicken in skillet about 10 minutes. Mix cream of broccoli soup and milk together and pour over chicken. Slice thin slices lemon and put a piece on each piece of chicken. Cover and simmer for about 15 to 20 minutes. Cook on medium-low heat.
Boil for 5 to 10 minutes. Make up dumplings and drop in vinegar mixture.
Cut pound cake into 1/2-inch cubes. Arrange in a 2-quart bowl. Prepare pudding mix according to package directions; pour over pound cake. Spoon blueberry pie filling over the pudding, then spread whipped topping over the blueberry pie filling. Chill. If you wish, you may top with toasted almonds.
Heat sugar and water or fruit juices until dissolved. Add lemonade, orange juice and fruits. Mix and freeze
Mix ingredients and form one large or two small loaves. Bake in shallow baking dish (approximately 1 1/2-inches deep) in 350° oven.
Mix the first 9 ingredients together. Add the remaining ingredients to taste. Serve on a bed of lettuce.
Soften cheese; mix in sugar and salad dressing. Add fruit and nuts; fold in whipped cream. Pour into 8 1/2 x 10 x 5-inch pan, or individual servers. Freeze at least 6 hours or overnight. Remove from freezer 20 minutes before serving.
Mix margarine with 1	cup sugar until blended. Then beat eggs in, one at a time. Stir flour with baking powder, baking soda and cinnamon.	Blend with creamed mixture. Mix in sour cream. Pour batter in greased and flour-dusted 9 x 13-inch pan. Scatter chocolate chips and nuts over batter and sprinkle with remaining 1 tablespoon sugar. Bake at 350° for 35 minutes. Do not refrigerate.
Mix Jell-O as directed. Add pineapple to Jell-O. Mix 1 cup of pineapple juice, sugar, egg and flour and cook until thick. Pour on top of Jell-O. Mix cream cheese and Cool Whip. Put on top of pineapple sauce. Sprinkle with cheese.
Dip chicken in melted butter and place in deep roasting pan. Add rice and soups. Bake in 375° oven for 1 hour. Onion and/or celery can be added for flavor.
Mix cream cheese, sugar and vanilla until creamy. Spread in an 8-inch square baking dish. Pour caramel topping on top of cheese mixture. Cover caramel with chopped nuts. Serve with apple slices.
Put water in saucepan. Add butter, sugar and fruit. Boil for 3 minutes. Allow to cool slighlty. Place flour, salt, almonds (chopped) and remainder of ingredients in mixing bowl. Add cooled ingredients and whipped eggs to mixture in bowl. Mix thoroughly. Place in a 9-inch tin. Bake for 1 1/2 to 2 hours at 300°.
Mix milk with cheesecake mix and beat for 3 minutes. Add morsels to mix, then add raisins to mix.
Cook chicken breasts in seasoned, boiling water. Cool, debone and chop into bite-size pieces. Set aside. Smash Doritos chips in the bag and set aside. In a large bowl, combine sour cream, soups, chilies and milk. Mix well by hand. In a large, deep casserole layer chips, chicken, sauce and cheese, beginning with chips and ending with chips and cheese. Cook at 350° for about 45 minutes until hot and bubbly. Delicious and easy.
Cut Bacon Strips into 4 inch lengths. Wash oysters in their own liquid; and place one on each strip of bacon. Squeeze a little lemon juice over them, then add a dash of cayenne pepper. Roll up each one in their strip of bacon and fasten with a skewer.	Put them in a hot oven of 415° and cook for 8 to 10 minute. To serve, replace in warmed shells and add a dash of Worcestershire sauce.
Cut the tenderloin into 1 1/2 x 1/4-inch strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger; stir until smooth.
Grease and flour a 10-inch glass pie pan. Combine flour, shortening, buttermilk and egg in medium mixing bowl. Stir until blended (batter will be lumpy). Spread batter thinly on bottom of pan and thickly up sides to within 1/4-inch of rim. Fill and bake 20 to 25 minutes at 425°.
In colander, combine zucchini and salt. Let drain for 30 minutes. Squeeze out excess moisture in clean towel. Saute onion in margarine. Combine zucchini, tomatoes, onion, Swiss cheese, sour cream and pepper. Mix well and put in well-buttered 9 x 13-inch pan. Top with Parmesan cheese. Bake at 375° for 45 minutes.
Combine all ingredients in a large pan and boil until thick enough to spread. Mixture must be stirred constantly while cooking. When ready, mixture will splatter and pop. Pour into hot sterilized jars and seal. Yields about 5 pints.
Mix Bisquick and yeast in a bowl. Add sugar and water and mix well. Let rise for 15 minutes. Knead on a floured surface, then roll out dough 1/2-inch thick. Cut with a biscuit cutter and place on a greased baking sheet. Let rise in a warm place for 15 minutes. Brush top of rolls with melted margarine. Bake at 450° for 10 minutes or until golden brown.
Flake salmon. Add remaining ingredients. Pour into buttered casserole. Bake 30 minutes at 350°. Serves 4. Serve with egg sauce.
Combine all ingredients in large pot and simmer over medium-low heat for 10 minutes. Remove spices and serve. Yield: 10 servings.
Drain juice from oranges and pineapple; add sour cream, marshmallows, nuts and cherries. Mix and place in refrigerator until cool.
Line 9 x 13-inch pan with Club crackers. Cook crushed graham crackers, margarine, milk, brown sugar and white sugar for 5 minutes. Stir constantly. Cool a bit and pour over Club crackers in pan. Then top with another layer of Club crackers. Melt chocolate chips and peanut butter and pour over for frosting. Best if kept in refrigerator.
Combine all ingredients. Bring to a boil. Reduce heat to medium-low. Cook 1 1/2 hours.
Let come to boil and boil 10 minutes. Pack clean jars with cucumbers and add 2 cloves garlic, 3 hot peppers, 1 dill head, pour hot liquid in jar leaving 1/2-inch of space in top. Seal at once with hot lid. When pickles are ready to eat take out of jar, cut in 4 lengths wise pieces, return to jar and let sit in refrigerator for 3 days then they are ready to eat.
Brush steak on both sides with oil. Sprinkle with salt and pepper to taste. Place on rack in broiler pan. Broil 4-inches from heat for 3 to 5 minutes on each side or to desired taste. Place on heated serving platter; cover loosely with foil. Let stand 5 minutes. Slice across grain.
Combine sugar and milk in heavy saucepan. Cook until bubbly. Stir constantly and cook 6 minutes. Timing is important. Remove from heat and add chips, butter, nuts and vanilla. Stir only until butter and chips are melted.
Preheat oven to 350°. Grease 2 cookie sheets. Into large bowl, measure all ingredients except pecans. With mixer at low speed, beat ingredients until well mixed. Stir in pecans. Drop mixture by rounded teaspoonfuls, 1/2-inch apart, onto cookie sheets. Bake 10 minutes. Remove to wire racks; cool. Store in tightly covered container. Makes 3 dozen.
Cut the cheese into cubes and place in a 2-quart Corning Ware dish. Add milk and microwave 3 to 5 minutes. Stir mixture, then heat again until cheese melts. Add the tomatoes; stir well and heat about 3 minutes or until hot. Serve with chips.
*You may also use a 3 or 4 lb. package of cut up chicken.
Mix all ingredients. Drop from a spoon into hot oil (just enough oil to cover bottom of pan). Brown nicely on both sides. Serve hot.
In saucepan, add sugar and juice; bring to a boil. Add apples; simmer, uncovered, until clear and tender. Do not boil. Take out apples and cool. Make paste of cornstarch, water and salt. Add to syrup; cook until it thickens. Remove from heat. Add vanilla and butter. Put apples into unbaked pie crust. Pour juice over and make a crisscross pie crust top. Bake at 425° for 35 minutes.
Cream sugar and shortening. Add egg and molasses. Sift flour, soda, salt and spices; add to creamed mixture. Roll in balls the size of a teaspoon; dip in sugar. Place on a cookie sheet, 3 inches apart. Bake at 375° for 8 to 10 minutes.
Mix dry ingredients together. Add onion and garlic. Add vinegar and oil, beating well. Store in refrigerator. This salad dressing was used at the County Fair for many years.
Brown ground beef and onion. Place broken chips into a 9 x 13-inch greased pan. Add taco seasoning to drained beef and cook as package says. Add water and simmer 15 minutes, covered. Add refried beans, mushrooms and olives and simmer 5 more minutes. Put meat mixture over chips. Sprinkle with cheese. Bake at 325° until cheese is melted, 10 to 15 minutes. Serve with chopped lettuce, tomatoes, sour cream and taco sauce. If you are not going to bake right away, keep mixture hot in the crock-pot so it doesn't dry out.
Preheat oven to 350°. Lightly grease an 8 x 8-inch baking pan. To make crumb mixture for bottom crust and topping, cream the butter with brown sugar until fluffy. Cut in flour and nuts. Reserve 1 cup of mixture for topping. Press remainder into bottom of prepared pan. Bake 12 to 15 minutes until lightly browned.
Scald milk. Add sugar, salt and shortening. Let mixture stand until lukewarm. Dissolve yeast in very warm water. Add to mixture the cheese and flour. Blend well. Cover with Saran or towel and let rise until double, about 45 minutes. Stir batter down and beat 1/2 minute.
Brown ground beef, onion and green pepper and drain. Add tomatoes, syrup, chili powder, salt and pepper. Cook shell macaroni and drain. Mix with meat sauce and put in large casserole. Top with 1 cup sharp cheese (grated). Bake at 350° for 30 minutes.
Mix oil and spices, rub on hens. Place skin side up on lightly greased shallow baking pan. Bake at 350° for 45 minutes. Serves 4. Per serving, has 228 calories, 23 grams protein, 0 carbohydrates, 15 grams fat and 73 mg. cholesterol.
Prepare macaroni according to package. Drain well. Preheat oven to 375°. In medium saucepan, melt margarine. Stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly. Remove from heat. Add 1 1/2 cups cheese, stirring until melted. Stir in cooked macaroni. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly.
Heat oven to 350°. Combine cheese, flour, paprika and pepper. Dip chicken in egg and milk. Combine flour, cheese and coat chicken. Place in greased pan and pour melted margarine over chicken. Bake for 50 to 60 minutes or until done.
Combine sugar and water; cook about 5 minutes. Add all other ingredients and cook until jelly melts and is well heated. Good with ham. Enjoy.
Brown meat and drain well. Add taco seasoning to meat and stir well. Combine soups, tomatoes and 1 can water; heat until well blended. Layer meat, chips and half of soup mixture; top with cheese. Repeat layers. Bake at 350° until hot and bubbly.
Preheat oven to 375°. Mix baking mix, milk, eggs and onion. Spread in greased baking dish (12 x 7-inch). Mix together remaining ingredients. Spoon over the top of the batter. Bake 30 minutes. Let stand five minutes before cutting.
Cook evaporated milk until hot. Add flour. Cook over medium heat until desired consistency. Add garlic, basil and pepper to taste.
Mix first 7 ingredients. Season with sugar, seasoned pepper and parsley flakes. Mix well and enjoy on crispy lettuce leaf.
Drain beet juice. Set aside. In saucepan, mix sugar, flour, cloves, salt, vanilla, ketchup and vinegar. Add beet juice. Cook until thick. Add onions. Cut beets into bite size. Add to mixture. Cook over medium heat approximately 3 or 4 minutes. Chill.
Brown meat and onions in olive oil. Drain. Add butter, salts and garlic. Mix thoroughly. Add remaining ingredients. Simmer for 2 hours, covered,in a large pot or Dutch oven, over low heat.
Saute all vegetables in butter. Then add flour and also chicken stock. Bring to a boil. Heat cream carefully and add to stock. Use your own choice of vegetables for the cream soup (broccoli, cauliflower, potatoes, etc.).
Layer all ingredients in a crock-pot. Cook 6 to 8 hours on low. Fix before church and it will be ready for lunch when you get home!
Let cream cheese soften. Mix cream cheese, green onions, olives, mushrooms, dried beef and Accent together. Chill, then form into 2 to 3 balls. Roll in bacon bits. Serve with Wheat Thin crackers.
Cut off top 1/4 of oranges. With serrated grapefruit knife, free the whole orange from its rind. Be careful not to pierce skin. Reserve oranges for grilling.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk; stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth. Knead just until smooth. Roll dough out into a large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples evenly over the dough. Roll up dough like a jelly roll.
Cook hamburger with pepper and onion. Drain fat when cooked thoroughly. Add a can of B & M baked beans, ketchup and 6 tablespoons crushed hot peppers. Simmer for 1 hour, stirring constantly.
Blend all ingredients and store in tightly covered container. Use 1/4 cup mix and 3/4 cup boiling water per cup.
Mix honey, oil, vanilla and peanut butter. Heat only until combined. Pour over cereal and spread over a cookie sheet. Bake at 225 degrees for 1 hour, stirring frequently. Remove and cool completely. Add M&M's, Reeses pieces and raisins. Store in airtight containers.
Break up crab in bite sizes. Chop up celery and onions (small). Chop up black olives; add cheese. Blend to taste with Miracle Whip, salt and pepper. Chill at least 2 hours. Serve with crackers and enjoy.
Mix sugar, lard, oatmeal and flour well. Add water and soda and add to mixture. Add 1/2 cup milk. Spread 3/4 mixture in pan. Boil dates or raisins with 1 tablespoon sugar. Top with salted peanuts and remaining dough. Bake at 350° until done (35 to 50 minutes).
Boil to 290° (use candy thermometer). Pour over 6 quarts of popcorn. Stir until coated; spread thin on table top to cool. So easy and so good!
Sift dry ingredients and set aside. Add oil, eggs and carrots. Mix well. Bake in 3 (8-inch) layers at 350° for 25 to 30 minutes. Make sure pans are greased and floured. Can be baked in a 13 x 9-inch pan at 350° for 40 minutes or until firm in the center.
Heat water, margarine and bouillon together for 1 minute on High. Stir in potatoes. Cook, covered, for 6 minutes on full power. Stir; cook an additional 4 minutes on High and stir again. Let stand for 5 minutes.
Mix together first four ingredients and pat in bottom of lightly greased pan. Beat together last 3 ingredients and pour over other mixture in pan. Bake at 375° for 40 minutes for metal pan, or 350° 40 minutes for glass pan.
Put sausage and cheese in a greased 9 x 11-inch Pyrex dish. Add seasoning. Mix together Bisquick mix, milk and eggs. Pour over sausage and cheese. Bake 25 minutes at 400°. Serving Size: 6 to 8.
Mix together. Bake 40 minutes in 350° oven. Put can of chow mein noodles on top. Bake a few minutes.
Put peeled and cored apples in 2-quart baking dish. Add 1/2 cup water and lemon juice. Mix flour, sugar and cinnamon. Cut butter into dry ingredients with a pastry blender. Sprinkle over apples. Bake at 375° until apples are tender and top is brown.
Chop up all vegetables and mix and toss together in large bowl. Add dressing of your choice and enjoy!
Mix together the dry ingredients in a large bowl. Add the shortening, water, nuts, raisins and applesauce and beat for 2 minutes. Add the egg and beat for 2 minutes. Pour into a greased and floured 9 x13 pan and bake for 50 - 55 minutes in a 350° oven.
Bake at 300° for 1 hour or at 350° for 1/2 hour.
Combine all ingredients except pecans. Cook to soft ball stage. Heat until mixture loses gloss. Add pecans and drop onto waxed paper.
Chop green onions (green parts too) and dried beef very fine. Mix altogether. Shape into a ball. Serve on crackers.
Wash cabbage and cut into eight sections. Put cabbage in a pot, add enough water to cover cabbage. Cook it until tender. Add salt, sugar and grease. Boil hard for 5 to 10 minutes. Reduce heat and simmer until liquid is low. Add sausage that has been cut into 3-inch pieces and cook 5 to 10 minutes on medium heat.
Cook and drain ground beef with onions. Stir in tomatoes, potatoes, salt and pepper. Heat to boiling. Cover and simmer about 40 minutes.
Shell and devein shrimp; cut and spread flat. Make dressing. Crush crackers; add bread crumbs. Melt margarine; mix with the crackers and bread crumbs. Add seasonings. Lay shrimp on foil lined cookie sheet. Place plenty of dressing down center. Preheat oven to 450°, then broil 1 side for 5 minutes.
Grate cheese and mix with flour. Add sausage and water. Roll into balls. Bake at 375° for 15 to 20 minutes.
Cream together the cream cheese, sugar and vanilla at medium speed until well blended. Blend in eggs. Stir in 1/2 cup chocolate chips. Pour batter into crust. Sprinkle remaining chips on top; bake at 350° for 40 minutes. Refrigerate.
In medium bowl, combine egg white, 3 teaspoons soy sauce and cornstarch and mix well. Add chicken; stir to coat. Refrigerate 1 hour. In large skillet, over high heat, brown chicken in oil; remove. Add mushrooms; cook and stir until tender. Add chicken, broccoli and remaining ingredients except rice; heat thoroughly. Serve with rice. Makes 4 to 6 servings.
Chop dates. Put all ingredients into a 2-quart pan. Stir over heat until blended. Cook 3 to 5 minutes. Remove from heat. Stir in vanilla and Rice Krispies. Dip small portion at a time. Roll into ball, then roll in the coconut.
Cut cabbage in quarters, then slice by quarters. Fry cabbage in shortening and butter until almost done. Salt and pepper to taste. Add approximately 1/3 cup water (depending on size of cabbage head). Simmer about 5 more minutes. Before removing cabbage, add 2 to 4 tablespoons sugar over top. Cook another 5 minutes. Sure is good with good mashed potatoes.
Cream butter and sugar until light. Beat in eggs. Stir together the flour, soda, spices and salt; add to creamed mixture. Beat together. Add raisins and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Cool on wire rack. Sprinkle with powdered sugar.
Combine all ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, uncovered, about 25 minutes, stirring once or twice. Ladle into 2 pint jars. Seal and water bath for 10 minutes or keep in refrigerator.
Cook rhubarb, sugar and water until soft. Add Jell-O and stir until dissolved. Must be kept in freezer or refrigerator. Will not keep on shelf.
Combine 1 cup of room temperature butter or shortening with 2 cups sugar and 2 whole eggs. Beat with blending fork or spoon until well mixed. Then stir in sifted flour with baking powder. Add vanilla. Roll very thin and bake quickly in a 425° oven.
Preheat oven to 400 degrees. Brown the ground beef. Set aside to cool. Sift all dry ingredients into a large bowl. Add liquids and mix well together, then add cooked ground beef. Bake in a well greased 9 X 13 inch pan for 25 minutes.