HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate chips, butterscotch chips and peanut butter over low heat, stirring constantly. Remove from heat. Add Rice Krispies; stir. Drop by spoonfuls onto wax paper. Refrigerate.
Combine first 3 ingredients in a bowl mixing well. Rinse your chicken after removing skin and debone breast. (Optional) Pat dry. Place in 9x13-inch pan or roaster. Spray with Pam to keep from sticking. Pour mixture over chicken and place in a 350° oven. Cook breasts 50-60 minutes. Cook legs and thighs about 90 minutes. Serves 8.
Preheat oven to 350°. Slice cooked potatoes and apples 1/4 to 1/2-inch thick. Place half of each in a buttered baking dish. Sprinkle with half the sugar and salt and then dot with half the butter. Repeat. Cover and bake 40 minutes.
Preheat oven to 325°. Combine cream cheese, one cup sugar and salt. Mix well. Add the flour and egg yolks. Beat thoroughly. Mix in the lemon juice, nutmeg, vanilla, almond flavoring and sour cream.
Remove flesh from pumpkin. Keep shell as a serving container. Simmer pumpkin flesh in a small amount of broth until tender. Puree in blender. Melt butter in heavy pan. Add celery and onion. Simmer 5 minutes. Add to pumpkin in blender along with tomato paste and almond paste. Blend until smooth. Return to pot and simmer 30 minutes. Blend cream into soup. Cook until hot. Season with nutmeg, pepper, salt and Amaretto. Float pumpkin seeds on each serving.
Cook, cool and peel one dozen eggs. Cut in half, removing yolk. Put yolks in a bowl, mash with a fork and add small amounts of salad dressing, sweet pickle juice and mustard until it forms a thick paste. Fill egg white halves and sprinkle with paprika.
Cook on stove until thick, then put coconut in. Put in cooked pie shell. Beat egg whites with sugar (about 3 teaspoons). Put on pie and bake.
Preheat oven to 375°. Combine flour, soda, salt and cinnamon in bowl; set aside. Beat butter, sugar, eggs, brown sugar and vanilla until creamy. Beat in flour mixture. Stir in oats and butterscotch chips. Drop by spoon onto cookie sheet. Bake 8 minutes.
Mix ingredients. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 325° for 30 minutes.
Mix first 3 ingredients together in a crock-pot. Put in cut up hot dogs and sausages. Let cook in crock-pot until bubbly. Serve on rolls or by themselves.
Melt butter. Add flour, salt and pepper. Blend. Add chicken soup, then cook until thick. Add chicken. Spread in shallow pan and chill until stiff. Cut into cutlets with biscuit cutter. Roll in crumbs, then beaten egg then crumbs again. Fry in deep fat about 1 1/2 inches deep until brown. Drain on absorbent paper.
In a large pot, brown ground beef and drain off grease. Add green peppers and onion; saute until soft. Add the spices and seasonings. Add tomatoes and tomato paste. Drain and rinse kidney beans and add them to the pot. Add baked beans and brown sugar; simmer for 1/2 hour. Makes 1 gallon.
Dissolve yeast in the two cups warm water. Add the one tablespoon sugar and set aside. Mix together the flours, sugar, shortening and salt until crumbly. Add to the yeast mixture along with the four cups of water. Mix by hand. Cover and let rise overnight.
Sift flour into bowl. Add shortening and cut in with pastry cutter. Add buttermilk; mix well and turn out on lightly floured surface. Knead for 30 seconds; roll 1/2-inch thick. Place on well greased baking pan; brush with melted shortening. Bake in hot 500° oven for 8 to 10 minutes.
Mix first four ingredients together and simmer for 20 minutes. Add pineapple oil. Pour into clean, sterilized jars. Process in hot water bath for 30 minutes.
Drain spaghetti and toss with 1/2 stick butter. Saute and brown onion, sausage and mushrooms. Put some sauce in bottom of 9 x 13-inch baking pan, then add 1/2 of the spaghetti, 1/2 of the sauce, 1/2 of the cheeses, 1/2 of the pepperoni, 1/2 sausage, etc., then rest of the spaghetti and so on, just like lasagna! Top with grated Parmesan and pepperoni. Cover with foil and bake at 350° for 30 minutes. Makes 6 servings.
Mix all ingredients together. Place in loaf pan. Bake at 400° for 45 minutes. Top with ketchup.
Place fillets in a single layer in a lightly greased 13x9-inch pan. Stir together sour cream and next 4 ingredients; spread mixture evenly over fillets. Sprinkle with breadcrumbs, and drizzle with butter. Bake at 350 degrees for 20-25 minutes or until fish flakes with a fork. Yield: 4-6 servings.
Mix all ingredients together with a spoon (do not use mixer). Bake in greased and floured Bundt pan for 50 minutes at 350°.
Cream the shortening and sugar. Add the eggs and vanilla. Mix the flour with the cream of tartar, soda and salt and add. Mix and form into balls. Flatten with a glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Preheat oven to 425°. Grease an 8-inch square pan. In medium skillet, melt margarine and saute onion. Cool. Add sour cream, salt and 1/2 cup Cheddar cheese to the onions and set aside.
Press vegetables between paper towels to remove water. Combine cheeses, onion and garlic in large bowl. Stir well. Stir in vegetables. Cover and chill 2 hours. Roll cheese ball in combined cereal and parsley. Wrap in waxed paper. Chill.
Mix together and spread on round cocktail rye bread. Heat at 350° for 10 minutes (until cheese melts). Makes about 25 bread rounds.
Cream margarine, sugar and egg. Add 2 cups flour, baking soda and salt. Add vanilla, lemon extract and sour cream. Mix in a third cup of flour. Chill overnight.
Cook spaghetti. Cook ground beef. Add Velveeta cheese, spaghetti sauce and tomato puree. Let simmer well.
Heat water to boiling. Add red hots and Jell-O. Stir until dissolved. Add applesauce and food coloring. Chill.
Preheat oven to 350°. Grease and flour a 10-inch Bundt or tube pan. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Glaze is optional.
Brown ground beef and strain. Layer vegetables in crock-pot in order listed, seasoning with salt and pepper. Spoon ground beef over celery. Pour soup with 1 soup can of water in bowl, mixing well. Pour over ground beef. Cook 6 to 8 hours on low or 2 to 4 hours on high. Stir occasionally.
Mix 8 ounces of softened cream cheese, garlic salt and Worcestershire sauce to taste, and enough sour cream to make mixture spreadable. Spread on a large, flat serving tray.
Prepare Dream Whip as directed on package. Blend powdered sugar into softened cream cheese. Blend Dream Whip into this and add lemon juice. Pour into the prepared pie shell. Scoop out the middle with a spoon (just push it to the sides so the middle will be scooped out). Cover scooped out area with sliced bananas and top with blueberry pie filling. Chill several hours before serving.
Use heavy skillet. Cook buttermilk, sugar, and soda to a soft ball stage (234°). Add butter, vanilla and pecans. Beat until firm. Drop by spoonsful on waxed paper.
Boil margarine, sugar, cocoa, salt and cream in microwave until soft ball stage (2 to 5 minutes). Add remaining ingredients. Mix and drop on wax paper. (You must work fast on dropping on wax paper.)
Mix all ingredients. It will be very thick at first. Put in greased muffin pans. Bake at 350° for 15 minutes.
Add eggs, oil and water to cake mix. Stir in oranges and pecans. Pour into 3 (8-inch) cake pans, greased and floured. Bake at 350° for 30 minutes. Cool completely before frosting. Mix Cool Whip, pineapple and pudding together for frosting.
Step 1: Cover cookie sheet with rolls. Bake at 350° for 7 to 8 minutes and then let cool.
Add enough Ruby Port or any wine to mix with softened cream cheese and walnuts. Form into ball. Chill, then cover with strawberry preserves. Serve with onion or Melba round crackers.
Smear peanut butter on toast. Make it very thin. Slice banana thin and put on top of peanut butter. Put thin layer of peanut butter on other slice of bread and place on top of bananas.
Cream sugar and butter; add vanilla, then add eggs one at a time. Beat well. Fold in sour cream. Sift the dry ingredients and fold into mixture. Prepare mixture of sugar, cinnamon and nuts. Pour 1/2 the batter into greased pan. Sprinkle half the cinnamon mixture over batter and cut it through with a knife. Pour in remaining batter and cut it through with a knife after pouring on the rest of the cinnamon mixture. Bake at 350 degrees for 30 minutes. The recipe is easily doubled and baked in a 9 inch x 13 inch pan and a small pan. Allow an hour to bake.
Melt butter in a large frying pan. Add the sugar. Place bananas in the hot butter and gently brown them. Pour the banana liqueur over the bananas and set it on fire. Swish the bananas around until the liqueur burns off. Place on a platter and top with vanilla ice cream.
Melt chocolate and let cool slightly. In large bowl, combine chocolate, eggs, syrup, sugar, butter and vanilla. Blend well. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Blend soup with milk. Bring to a boil, stirring constantly. Cool slightly. Stir in cream and cheese. Refrigerate 20 minutes until cool. Beat eggs in bowl. Add soup mixture, then dry ingredients. Pour into pie shells. Bake at 350° for about 45 minutes. Makes 2 large pies.
Bake sweet potatoes; peel and mash in large mixing bowl. Melt a few pats of butter into warm potatoes. Break egg into mixture and beat potatoes, butter and egg at low speed. Add sugar to taste. Add some milk and continue to beat until the mixture is soft, smooth consistency. Pour into greased casserole dish and bake for 15 to 20 minutes, just long enough for the milk and egg to cook. Enjoy and remember my Dad's sweet-tooth.
Sift together the flour, sugar, baking powder and salt. Cut in shortening. Add in egg and milk. Stir until moistened. Put into greased muffin tin. Bake at 450° for 20 minutes. When done, dip in melted margarine, then into sugar.
This soup recipe was given to me and is a take off on the famous Steamboat Springs Cheese Soup. When they made it, they used Cheddar cheese, but when I made it, it seemed gritty so I tried Old English cheese the next time.
Mix all ingredients and simmer 15 to 20 minutes. Good on chicken or for making Sloppy Joes.
In plastic bag, mix flour, paprika, soup mixture and dressing mix; shake well. Run chicken under cold water and dry well. Dredge chicken, one piece at a time, in the flour mixture to coat well. Spray pans with Pam and place chicken, skin side up, in pans and drizzle with 2 tablespoons of oil. Bake at 350° for 1 hour or until golden brown. Yield: Will coat up to 32 pieces.
Saute garlic and onion in butter. Add tomatoes, chilies, chili powder, salt and pepper. Simmer until well blended. Add cheese and stir until melted.
Beat egg slightly with a fork. Stir in milk and oil. Add dry ingredients and stir until moistened. Batter should be lumpy. Don't overmix. Blend in fresh blueberries. Bake at 400° for 20 to 25 minutes.
Mix batter of first 4 ingredients. Coat meat cubes in batter and deep fry until crisp. Place in 9 x 13-inch pan and set aside. In a large pan, pour juice from pineapple, cherries, water, sugar, vinegar and soy sauce. Bring to boil and boil for 2 minutes. Add pineapple, cherries and green pepper. Boil 1 minute more, add thickening of cornstarch and water. Pour mixture over pork. Bake, covered, about 1 hour at 350°. Serve with fried rice and egg foo yong.
Beat eggs, peanut butter and water. Add cake mix. Stir in chips and nuts. Bake at 325° for 10 to 12 minutes.
Place pie crusts in bottom of 9 x 13 pan that has been sprayed. Layer broccoli on top of crust. Whip eggs, cream and Parmesan together. Pour on top of broccoli. Cook at 325° for 40 to 50 minutes or until knife comes out clean of center.
Combine cheese, flour, salt and pepper. Fold in egg whites. Form into balls. Roll in cracker crumbs. Fry in deep fat. Cheese balls can be made through rolling in cracker crumbs, then stored in your refrigerator until ready to fry.
Alternate in casserole layers of thinly sliced potatoes with skin, chopped green pepper and onion. Season with salt and pepper. Mix mushroom soup with milk and pour over potatoes. Cover and bake 1 1/2 hours at 350°.
Melt butter and drippings in a heavy skillet. Add sliced potatoes and chopped onion to the hot skillet. Season with salt and pepper to taste. Cook over low heat until bottom is brown; turn and brown other side.
Mix cornmeal, soda, salt, grease, milk, eggs and corn together. Pour half of batter in a greased skillet. Sprinkle cheese, onion, peppers and ground beef. Pour remainder of batter in skillet. Bake at 350° for 45 minutes.
Heat milk and butter. Beat eggs until light. Add sugar and beat, then add flour. Stir, then add milk and butter. Add baking powder and vanilla. Mix together. Bake in Bundt pan or loaf pan. Bake at 350° for about 35 minutes. Great with cream cheese frosting.
Grind the cranberries, oranges, apples and orange rind. Add the sugar to this. Add the jello, dissolved in the hot water. Add the cold pineapple juice. Chill and add the cranberry mixture, pineapple, nuts and grapes.
Mix first 7 ingredients and form into a loaf. Place in pan and put into 350° oven until sauce is ready. Mix remaining ingredients to make sauce and pour over meat loaf. Bake for 1 1/4 hours, basting often.
Mix the first 8 ingredients. Mix remainder and add to first bowl. Line bottom of baking dish with pecans. (Also put some on top.) Bake in 2 greased 1 1/2-quart loaf pans for 35 to 45 minutes at 350°. Best if sealed and refrigerated for 2 days.
Mix together. Put broken pretzels on cookie sheet. Pour mixture over pretzels. Bake at 350° for 10 minutes. Turn once.
Blend and make into approximately 24 balls; chill in refrigerator overnight. Press into miniature muffin pans, covering bottom and sides.
In a large bowl, beat eggs until blended. Beat in sugar and corn syrup until smooth and light. Beat in mashed bananas and lemon juice until blended. Beat in half and half, whipping cream and peanut butter. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
In a 9 x 11-inch pan, put graham cracker crumbs and butter and put in a 250° oven until butter melts.	Remove from oven and spread nuts, chocolate chips and coconut over top. Pour milk over mixture and bake at 350° for 25 minutes. Cool and cut into squares.
Preheat oven to 350°. Coat 9-inch spring-form pan with nonstick cooking spray.
Cook pork or beef roast until it falls apart. Mix remaining ingredients. Remove roast from oven. Drain grease. Cut meat apart. Add other ingredients. Cook 30 to 60 minutes at 350°.
Preheat oven to 350°. Partially cook the green beans until they are still crisp-tender and bright green. Take approximately 10 green beans and form into bundles. Trim both ends so that the bundles are even. Wrap 1 slice of bacon that has been cut lengthwise around each bundle and loosely tie. (Bacon can be partially cooked to make more pliable.)
Dissolve gelatin in hot water. Stir in fruit and ice cream. Refrigerate until set (about 20 minutes). Spoon into dishes. Make it without fruit for a fast and refreshing dessert.
Boil the oleo, honey and sugar over low heat for 1 minute. Pour into a 9 x13-inch pan. Sprinkle in nuts; lay biscuits on top. Bake for 12 minutes at 425°. Turn out on foil (like upside-down cake).
Melt some bacon grease (3 tablespoons) and add 2 tablespoons flour. Mix in broth a little at a time to prevent lumps. Add all other ingredients. Mix in 2 tablespoons cornstarch (mixed with a little water) to thicken to gravy like consistency. Boil (simmer) for 10 to 15 minutes.
Grease 2 loaf pans or 1 bundt pan. Bake at 350° for 40 to 45 minutes or until shows clean. When done, sprinkle with powdered sugar.
Cook noodles until done but not overly done. In a large bowl combine noodles, shrimp or crab meat, onion, pepper, celery and mayonnaise. Mix well; add garlic salt and pepper to taste. Can be stored in Tupperware bowl in refrigerator for about 2 days.
Mix the cornstarch, sugar and hot water and cook. Add jello. Cool and add vanilla and almond. Mix peaches into cooled mixture and place in shells. Top with Cool Whip and sprinkle with nutmeg. Refrigerate. Makes 2 (8-inch) pies or 1 large.
Peel apples and take out core, cut into 1/4-inch rounds in batter (it should stay on apples). Fill pan with apples, fry and turn each side until golden brown.
Mix ingredients with hot water (not soupy). Make a pone and bake in hot oven until done.
Beat 2 egg whites. Add 1 1/2 teaspoons Cajun spice. Add potatoes to egg mixture. Shake to coat well. Spray large cookie sheet with Pam. Spread potatoes in single row on sheet. Spray lightly with Pam. Bake at 350° for 45 minutes, stirring every 7 to 8 minutes for even browning.
Brown ground beef and onion; drain. Mix sour cream, mayonnaise and cheese. Set aside.	Mix baking mix (Bisquick) and water until soft dough forms. Put in greased baking dish, pressing dough 1/2-inch up sides of dish. Layer beef, tomatoes and green pepper in dish (1 layer each). Spoon sour cream mixture over top. Bake until edges of dough are light brown approximately 25 to 30 minutes at 375°.
Mix thoroughly and form into 3-inch diameter rolls. Wrap tightly in tinfoil. Chill 24 hours. Punch holes in bottom of foil and place on broiler pan. Bake 4 hours at 225°. Place on rack or paper towels until cool and drained.
Combine cookie crumbs and butter; press firmly on bottom of 9-inch spring-form pan. Preheat oven to 350°.
Mix all ingredients and pour into unbaked pie shell; bake in a 375° oven until done.
Mix well the cream cheese, powdered sugar, sugar, Cool Whip and vanilla. Take one angel food cake and cut in 3 rings. Put mixture on each layer as you put together on top and sides. Pour rest of fruit on top.
Cook linguine in rapidly boiling water for 10 minutes; drain. Rinse in cold water and set aside. Melt butter in 10-inch skillet. Add garlic, shrimp and mushrooms and cook slowly in hot butter for 5 minutes. Add linguine to skillet. Sprinkle with cheese, salt and pepper. Toss until linguine is very hot, but do not let butter brown. Turn onto warm serving dish. Sprinkle with more cheese and garnish with sprigs of parsley.
Cream margarine and shortening, adding sugar gradually. Add eggs, one at a time, beating well after each addition. Sift together three times the flour, baking powder, cocoa and salt. Add to mixture alternately with the milk. Add vanilla. Pour batter into a large tube pan that has been greased and dusted with flour. Bake at 325° for 1 1/2 hours.
Mix all ingredients except oil thoroughly. Form into small balls about 3/4 of an inch in diameter. Let stand for 15 minutes. Heat oil in frying pan to 375°. Deep fry meatballs for 1 1/2 to 2 minutes. Drain on absorbent paper. Serve hot with toothpicks. Makes 60 meatballs.
In a saucepan, cover carrots with water and salt. Bring to a boil and cook 10 minutes or until tender. Drain carrots and return to saucepan. Add remaining ingredients and heat until liquid is partially reduced. Discard garlic and serve immediately.
In a saucepan, combine the potatoes and salted water to cover generously. Bring to a boil over moderate heat. Reduce the heat to low, cover and simmer until tender, about 20 minutes.
Brown chicken in large skillet. Add remaining ingredients, except onions and garlic cloves. Simmer for 10 minutes. Mince onions and garlic cloves and saute in a little butter. Add to chicken and simmer 20 minutes or until chicken is done. Serve over macaroni.
Mix pudding with the milk and blend well. Add Cool Whip and sour cream. Put layer of graham crackers into 9 x 12-inch pan. Spread half of pudding mixture over crackers. Put another layer of crackers and spread the rest of pudding over them. Top with crackers. Heat can of frosting in microwave and put on top of cake. Also good without the frosting.
Combine fruit and marshmallows in a bowl. Sprinkle with dry pudding. Mix well. Stand in refrigerator overnight.
Cream sugar and margarine. Add eggs and mix well. Add Karo, salt and vanilla. Add floured pecans. Pour into unbaked pie shell and bake for 30 to 35 minutes in 375° oven or until filling is firm.
Fry bacon, add onions - brown until bacon is crisp. Stir in water, potatoes, carrots and bouillon. Simmer until potatoes are tender. Stir in milk, corn, and pepper and heat until simmering.
Saute salt pork and onion in butter until almost golden. Add 2 cups hot water, potatoes, fish, clams and clam juice. Boil. Simmer 20 minutes. Take off heat. Add evaporated milk and regular milk to suit your taste. Salt and pepper. To thicken, make cornstarch paste of 2 tablespoons cornstarch and cold water.
Saute boiled rice in hot oil until golden; add scallions, carrots, celery, salt and pepper. Toss until slightly tender. Hollow center of rice and break in eggs. Scramble until half cooled and then stir into rice mixture, stirring until done. Add in soy sauce. Makes 6 servings.
Melt red currant or grape jelly in a saucepan and mix in all ingredients. Then pour over the lamb in a large bowl and marinate for at least 8 hours. Prepare on grill, turning often. Cook until done to your taste.
Cream sugar and butter. Add eggs, then dry ingredients alternately with milk. Add vanilla. Put batter in two 9-inch greased layer cake pans. Bake at 350° for about 30 to 35 minutes, or until cake springs back when lightly touched.
Saute onion, pepper and celery in oil in a large fry pan. Add cabbage and cook 5 or 10 minutes with top on pan. Add sugar and salt halfway through cooking process. Chopped tomatoes may be added to recipe. Delicious for different vegetable.
Blend together. Add additional sugar and/or rum to reach desired taste. Serve with fresh strawberries, pineapple or bananas.
Split zucchini long ways. Hollow out to about 1/2-inch thickness.	Place in baking dish, combine all other ingredients except cheese. Add the zucchini you dug out of the hull. Saute until meat is done. Pile into zucchini shells.	Top with Parmesan cheese and bake at 350° for 30 to 45 minutes until shells are well done.
Mix all ingredients with fingers to form into marble sized balls. Bake on cookie sheet at 350° for 15 minutes or until browned. May be frozen and reheated.
Cream butter and brown sugar until light. Add flour and nuts until mixture resembles crumbs. Set aside 1 cup. Press remaining mixture into an 8-inch square pan. Bake 12 to 15 minutes at 350°. While this is baking, combine granulated sugar and cream cheese; beat until smooth. Add egg, milk, lemon juice and vanilla and beat well. Spread mixture over baked crust. Sprinkle reserved crumbs over top. Bake 25 minutes at 350°. Cool and cut into bars.
Simmer ground beef, corn, tomato sauce, picante sauce, chili powder and cumin in skillet for 5 minutes. In bowl, mix cheese, eggs, oregano, garlic salt and Parmesan cheese and mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2-inch pan, overlapping if necessary. Top with half of the meat mixture and spoon the cheese mixture over meat. Lay rest of tortillas over cheese mixture. Top with remaining meat mixture. Bake at 375° for about 30 minutes until hot and bubbly. Remove from oven and add cheese. Stand 10 minutes and serve.
In a small bowl, combine onion and garlic with an equal amount of water; set aside 10 minutes to soften. In a large skillet, heat oil until hot. Add onion and garlic; saute until lightly browned, about 3 minutes. Add tomatoes, mushrooms, zucchini, green peppers, chili powder, salt, and black pepper. Simmer, covered until vegetables are tender, about 15 minutes. Combine flour and 3 Tbsp. water. Add to chili along with kidney beans. Cook and stir until thickened, about 5 minutes. Sprinkle with cheddar cheese, if desired. Makes 4 servings each with 199 calories, 2 g. fat and 0 mg. cholesterol.
Beat eggs well. Add oil, sugar, zucchini and vanilla. Mix well. Mix dry ingredients together. Add to wet mixture. Bake at 325° for 1 hour.
Brown ground beef and onions. Combine all ingredients in large kettle. Start to cook and cut heat to simmer. Stir occasionally to keep from sticking to bottom of kettle. Serves 6 to 8.