HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and syrup. Heat until it boils. Add peanut butter. Heat until smooth. Stir in Rice Krispies until all Rice Krispies are coated with peanut butter mixture. Press mixture into a 13 x 9 x 2-inch buttered cake pan. Combine chocolate chips and butterscotch chips and melt in double boiler. Pour mixture over bars in cake pan. Place bars in refrigerator about 45 minutes, until chocolate topping is cool. Cut bars now for easier cutting.
Mix egg and milk. Mix together flour, cornmeal, sugar, baking powder and salt. Add to egg and milk mixture. Next add melted butter. Bake immediately at 425° for 20 minutes in a square glass baking dish.
Mix honey and mustard in a gallon Ziploc bag to make marinade. Add cutlets. Marinate 3 to 4 hours or overnight. Mix olive oil, salt and garlic powder; coat vegetables with this mixture. Heat barbecue. Grill vegetables until slightly charred. Grill cutlets until done.
Mix first 3 ingredients and cook over medium heat, stirring all the time. From the first bubble, start the time, then cook 5 minutes. Pour this mixture over the next 3 ingredients in a large mixing bowl. Mix well using electric mixer. Stir in nuts. Pour into greased dish. Let set 2 to 3 hours before cutting. Store in airtight tin.
Cream margarine and sugar. Add flour, soda and salt. Mix well. Stir in oats. Press crumb mixture into a greased 13 x 9-inch pan.
Beat butter at medium speed with mixer until creamy. Gradually add 3/4 cup sugar and brown sugar. Beat well. Stir in peanut butter. Add egg whites. Add vanilla and set aside.
Pound chicken breast. Put on ham and cheese. Roll and fasten with picks and fry until brown in hot fat. Put in casserole and pour soup and cooking wine. Bake about 1 hour.
Soak the apple chunks in half the lemon juice. Combine rest of lemon juice with yogurt, avocado, grated lemon rind and honey in the jar of a blender. Puree until very smooth. Toss together all ingredients with the dressing. Taste to adjust lemon-honey balance (you might add additional juice or rind). This salad is a meal in itself.
Prepare stuffing mix according to box directions; set aside. Cover bottom of baking pan with chicken soup. Spread chicken over soup and put stuffing on top. Butter lightly and bake at 350° until stuffing is lightly browned.
Strip greens from stalk. Wash in cold water in which the salt has been added. Wash 3 or 4 times in cold water or until water is clear of grit and sand; drain thoroughly. In an 8-quart pot, put 2 quarts of boiling water; add rinsed salt pork or bacon and onion. Add all the greens, sugar and salt to taste. Cover tightly and simmer 2 hours. If frozen greens are used, simmer 1 hour. Add crushed red pepper for extra flavor. Serve hot.
Mix all ingredients and bake in oven at 350° for 35 to 45 minutes.
Press first 3 ingredients into pyrex dish and bake at 475° 15 minutes. Cool completely. Mix the next three ingredients until fluffy. Put in dish and then mix the puddings with milk and put over. Cover with Cool Whip. Refrigerate for 4 hours.
Prepare macaroni and set aside. Grate pepperoni and add to ground beef and brown. Drain grease. Add sauce and macaroni and 1/2 the cheese in a greased pan. Sprinkle with remaining Mozzarella cheese. Bake at 350° until cheese melts, approximately 20 minutes.
Cook noodles. While noodles are cooking, melt shortening in skillet and brown together onion and ground beef. Remove from heat. Blend together all other ingredients, except cheese. Mix well and simmer together for a minute or two. Add noodles after drained. Pour into buttered casserole dish; bake for 25 to 30 minutes at 350°. Grate cheese on top, if desired. Serves 4.
Beat cream cheese, egg, 1/3 cup sugar and salt together. Add chocolate chips and set aside. Mix together the flour, soda, 2 cups sugar, 1 teaspoon salt and cocoa. Mix together water, vinegar, oil and vanilla. Beat well and add to flour mixture. Fill muffin cups 1/2 full of chocolate batter. Put 1 tablespoon cream cheese mixture on top. Bake 25 to 30 minutes at 350°. Test with toothpick to see if cupcake is done.
Cook sugar, butter and milk until it will thread. Remove from heat. Add flavoring and nuts. Beat until mixture is thick and creamy. Pour in buttered pan. Cut into squares when cool.
Mix ingredients all together until fluffy in food processor or mixer. Refrigerate for 24 hours. Soften 1 hour before serving.
Beat egg. Mix all ingredients (except chicken) together. Dip chicken pieces into batter and fry until golden.
In a medium bowl, combine sour cream, lemon, sugar, salt and dill weed; mix well. Add cucumbers and onion; chill to blend flavors. Makes 6 servings.
In a stew pot, add water, bouillon cubes, chopped onion, broccoli and spices. Boil 1 to 1 1/2 hours. Add diced Velveeta cheese and whip until melted.
Cream oleo and sugar. Add eggs and mix well. Add flour and cornmeal. Drain pineapple. Add to mixture with coconut and salt. Mix well. Pour into pie shell. Bake 30 minutes at 350°.
Melt butter in a 6-inch deep casserole dish. Beat the rest and pour into dish. Bake for 45 minutes at 350°.
Preheat oven to 350°. Cover 2 cookie sheets with aluminum foil (ungreased). Beat eggs until foamy; add sugar, beat until stiff. Add vanilla and salt. By hand, add pecans, chocolate chips and Rice Krispies. Stir real good! Drop by teaspoonfuls onto cookie sheets. Put in oven, shut the door, turn oven off. Leave overnight or 8 hours. Do not peak! Remove cookies from cookie sheet with spatula.
Lightly toast muffins. spread mixture on muffins. Broil or toast until bubbly.
Cut onions into 1/4 inch pieces. Cut wieners into 1/2 inch pieces. Put onions and wieners into frying pan with enough oil to prevent sticking and fry until onions are clear. Mix and stir tomatoes with pepper. Put all ingredients into crock-pot or slow cooker. Cook 6 to 8 hours on low heat. Before eating, bake the biscuits and when done, break each open and place on individual plates. Dip devil hash over biscuits and you are ready to eat. Liquid hot sauce may be added to taste. Serve with plenty of liquids.
Preheat oven to 450°. Place all ingredients in a large bowl. Stir until potatoes are evenly coated. Pour into a baking dish sprayed with no-stick cooking spray and bake, stirring occasionally, about 30 to 35 minutes or until potatoes are tender and golden brown.
Brown meat and add flour. Stir in onion soup, salt and pepper. Mix. Simmer. Cut off tops of buns and scoop bread out of bottoms. Spoon in meat. (Can top with pickle relish.) Top with cheese. Put on bread top; wrap in foil. Bake until hot at 375°.
With butter at room temperature, beat on medium speed, gradually adding sugar. Add eggs one at a time. Continue beating on low speed. Add flour. Bake at 300° for 1 hour and 15 minutes.
Soften yeast in lukewarm water. Scald the milk, then add the honey and salt. Add the egg and 1 cup flour and beat well. Mix in the shortening, pecans and the remaining flour to make a soft dough. Place the dough in a lightly greased bowl. Grease the top of the dough, cover it and let it rise until doubled (about 1 hour). Punch down, knead and mold the dough into 2 loaves. Put dough into 2 well-greased loaf pans. Bake at 400° for 40 to 45 minutes.
Blend first 8 ingredients. Stir in nuts, chocolate chips and cherry pie filling. Bake in sprayed or greased Bundt pan at 350° for 1 hour. Make glaze with milk and confectioners sugar. Drizzle with small spoon when cake is cool or almost cool.
Combine flour, baking powder and salt. Set aside. Beat eggs very well. Add sugar and continue beating. Add lemon juice, oil, flour, baking powder and salt. Drop by teaspoon. Bake at 350° for 10 minutes.
Pour beans in large baking dish. Add remaining ingredients. Bake at 300° for 30 to 40 minutes. Good cooked ahead and reheated.
Place steak, onion, and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, coriander, cumin and salt. Pour over steak and vegetables. Toss, cover and refrigerate 1 to 2 hours. Preheat broiler. Broil steak 8 to 10 minutes on one side; turn. Add vegetables and remaining marinade; broil 10 more minutes, or until meat is done. Cut meat at 45 degree angle in thin slices. Mound steak and veggies in tortillas. Fold and serve.
In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage.
Mix and pour into lightly greased 15 x 10 x 1-inch cookie sheet. Bake at 350° for 20 to 25 minutes.
Melt oleo and mix in almost all of stuffing mix. Press in bottom of 9 x 13-inch casserole dish. Layer chicken on top, then mix the 2 cans of soup with the 2 cups of chicken stock and pour on top. Sprinkle the remaining stuffing mix on top. Bake at 350° for 45 minutes.
Salt, pepper and flour chicken wings. Lightly brown in oil and drain on paper towel. Slice the celery, onions and bell peppers julienne style about 1/4-inch thick. Layer the chicken and vegetables in a pot and cover. Pour chicken broth over all and cook on low heat for approximately 1 1/2 to 2 hours.
Combine beef, rice, eggs, salt, pepper and Texas Pete. Place 1/2 of the meat mixture in a baking dish; place cheese slices on top. Put the rest of the meat mixture over the cheese slices. Mix the ketchup, sugar, water, vinegar and worcestershire; put this sauce mixture on top. Bake at 350° for 1 hour and 15 minutes.
Stir together the soup and water. Mix hamburg, 1/4 cup soup mixture, bread crumbs, egg, onion, parsley and salt. Shape into meat balls and fry in 1 tablespoon fat. Add rest of soup mixture and cook for 15 minutes.
Mix. Pour into buttered baking dish and bake 35 minutes in moderate oven. Serve with Creamy Sauce.
Sift flour and 1/2 cup sugar 4 times. Combine egg whites, cream of tartar, salt and extracts in large bowl. Beat at high speed until soft peaks form. Add rest of sugar in 4 additions, beating until blended. Fold in flour in 4 additions with large spoon. Do not beat. Bake in ungreased 10-inch tube pan at 350° for 35 to 40 minutes. Cool cake upside-down on rack.
Mix the cinnamon and applesauce together until mixture forms a ball, adding more cinnamon if necessary. Knead dough and turn onto a cinnamon dusted wood cutting board. Roll out dough to 1/4 to 3/4-inch thickness and cut with your favorite cookie cutters. Poke a hole in the top with a small straw for hanging ornaments. Place on wire screen to dry, approximately 6 days. Makes 6 medium size ornaments.
Prepare instant pudding using 2 cups of milk. Put in refrigerator. Fold Cool Whip into cream cheese. Layer in a sand pail as follows: half of pudding, half of cream cheese mixture and half of crushed Oreo cookies; repeat. Serve with a toy shovel.
Combine the first 5 ingredients in bowl. Cut in margarine until crumbly. Make a well in center of mixture; pour in buttermilk. Mix lightly for 30 seconds. Knead on floured surface for 30 seconds. Pat dough to 1/4-inch thickness; cut with biscuit cutter. Place on ungreased baking sheet. Bake immediately at 450° for 15 minutes. Yields 1 dozen.
Bake pie crust shell. Let cool. Combine cream cheese and 1/4 cup sugar. Cream well and put in crust. Arrange peaches on top of cream cheese. Combine boiling water and other 1/2 cup of sugar. Add cornstarch and cook until thickened. Add a few drops of yellow food coloring to give a better color.
Cook rice. Melt butter in medium skillet over medium heat. Add onion and green pepper and cook until translucent. Add tomatoes, Cajun seasoning, pepper, sugar, Worcestershire sauce, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Transfer to 1 1/2-quart casserole and sprinkle with cheese. Bake, uncovered, at 375° for 20 minutes. Makes 4 to 6 servings.
Combine ingredients well. Drop from teaspoon onto greased cookie sheet. Press with a fork (dip fork in water to keep from sticking). Bake at 350° for 10 to 12 minutes.
Cream the first 6 ingredients for 4 minutes. Then add eggs and beat real well. Mix soda in buttermilk. Add flour and buttermilk/soda mixture alternately. Put batter in a 9 x 13-inch greased and floured pan.
Mix cheese and butter; spread evenly over bottom of two 8 x 1 1/2-inch round pans or one 13 x 9 x 2-inch pan. Prepare biscuit mix according to package directions for rolled biscuits, using a tiny 1-inch cutter. Place biscuits on cheese. Bake at 400° for 15 to 20 minutes. Serve hot. Makes 5 dozen.
Lightly beat eggs, sugar, pineapple juice, lemon juice and salt and cook until it thickens. Cool. Mix apples, celery, crushed pineapple (drained) and nut meats. Whip cream and mix with dressing. Combine other ingredients and freeze.
Spray a rectangular baking dish with Pam. Peel onions and potatoes and slice. Layer chops, onions and potatoes. Apply salt and pepper to each layer. Cover with foil and bake in a 350° oven for 1 hour.
Stir ingredients until moistened. Drop by teaspoonfuls on cookie sheet and bake at 350° for 10 to 12 minutes or until browned.
Arrange raw beef cubes in a pan large enough to hold them in a single layer. Cut potatoes, carrots, onions, and celery in good sized chunks, layer on top of meat. Mix 8 ounce can of tomato soup with 1 can water and 1 teaspoon sugar. Pour over meat and vegetables. Salt and pepper to taste. Last of all, scatter quick cook tapioca on top. Don't stir in. Seal tightly and place in 325° oven for at least 2 hours. Even another hour doesn't hurt. Don't peek during cooking time.
Mix together and put in baking dish. Add 1/4 cup milk. Cover with corn flake crumbs. Dot with margarine and sprinkle paprika. Bake about 25 minutes in oven at 325° to 350°.
Combine all in a crock-pot or pot. Simmer for 15 to 30 minutes. Serve hot. May be refrigerated and heated by the cupful in microwave. May be doubled. Delicious!!!
Combine all ingredients and mix well with mixer. Pour into ungreased 13 x 9-inch pan.	Bake at 350° about 20 minutes. Don't overbake. One cup nuts may be added to batter or sprinkled on your favorite chocolate frosting.
In skillet brown ground beef; drain excess fat. Place beef and remaining ingredients in a large pot. Bring to a boil. Reduce heat; simmer 15 to 20 minutes.
Wash figs and crush well. Mix all ingredients in pot and place over heat. Boil for 5 minutes. Pour in jars.
Boil potatoes 10 minutes, drain. Place in bottom of casserole. Pour pork and beans over potatoes. Brown beef, drain off fat and layer over pork and beans. Pour tomato soup over all. Do not mix. Bake 1 hour at 350°.
In large skillet cook ground beef and onions until beef is browned. Drain off excess fat. Stir tomato sauce, water and taco seasoning mix into meat mixture; heat through. Remove from heat. Beat eggs, stir in milk. Add a small amount of the tomato sauce mixture to the egg mixture, stirring constantly. Return all to skillet. Stir in kidney beans, 1 and 1/2 cups Monterey Jack and the crushed taco or tostada shells. Turn into a 12 x 7 1/2 x 2-inch baking dish. Bake in a 350° oven for about 30 minutes. Top with lettuce, 1/2 cup cheese, tomato and olives. Let stand 5 to 10 minutes before cutting into squares. Makes 6 servings.
Wash tomatoes; remove stem ends. Cut crosswise into 1/2-inch slices. Combine flour, salt and pepper; dredge tomato slices with flour mixture. Brown quickly in shortening on one side; turn. Reduce heat and cook until slices are soft in center. Remove to hot platter; serve hot. Yields 4 to 5 servings.
Cook chocolate, sweet milk, 1 egg yolk and 1/2 cup sugar together until thick like cream. Cool. Cream butter and sugar; add egg yolks. Dissolve soda in milk and add, then add mixture from preceding. Add flour a small amount at a time, mixing well each time. Add flavoring and fold in beaten egg whites and bake in layers. Makes 3 (8 1/2 x 1-inch) layers. Bake at 350°.
Melt chocolate in microwave in a microwave-safe bowl, stirring every 20 seconds until completely melted. Sandwich 2 crackers together with a generous amount of peanut butter. Press together so peanut butter spreads to the edge. Dip crackers into melted chocolate and place on wax paper to harden.
Combine soup, milk, onion and mustard in bowl; blend well. Spread sauerkraut in greased 13 x 9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and oleo; sprinkle over top. Cover with aluminum foil and bake in preheated oven at 350° for 1 1/2 hours or until noodles are tender.
In a medium mixing bowl, combine soy sauce, garlic, sesame oil, red pepper and coriander. Set aside. Cut chicken into about 1-inch chunks, then add to the soy sauce mixture. Toss lightly to coat, then set aside.
Combine yogurt and mustard. Spread mixture over chicken in a shallow baking pan sprayed with Pam. Bake at 350° for 30 to 40 minutes. Each serving contains only 190 calories and less than 4 grams of fat.
Beat egg whites and jello until they hold a definite peak. In saucepan, mix sugar, corn syrup and water. Cook to a boil and cook to 250° on candy thermometer. Pour this over egg white mixture in a slow steady stream, beating constantly with your electric beater. Continue to beat until candy holds shape and loses its' gloss. Stir in nuts. Drop by teaspoon onto waxed paper or place in well buttered dish and cut in squares.
Put asparagus in bottom of casserole dish, then add peas. Mix juice from peas with soup and pour over asparagus and peas. Bake at 350° for 20 to 25 minutes. Cover with cheese and bread crumbs. Cook until cheese melts.
Mix first 7 ingredients all together. Spread lightly in 9 x 12-inch baking dish. Sprinkle cheese and potato chips on top and bake 20 to 25 minutes at 400°. Do not overbake.
Rinse and drain beans. Place in large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
Core mushrooms with small paring knife to make a pocket in each one. Rinse mushrooms thoroughly and set on paper towels to dry. Lightly brown sausage in medium frying pan. Remove from heat and drain well. Add cheese, onion and spices. Mix well. Fill each mushroom with mixture. Bake in ungreased baking pan for 15 minutes at 350°. Serve hot.
Heat oven to 400°. Combine eggs, sugar, flour, corn syrup, butter and vanilla; blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake at 400° for 15 minutes. Reduce temperature to 350° for an additional 35 to 45 minutes until center is set. Cool completely.
Put celery seed, sugar, onion salt, paprika and dry mustard in small mixing bowl. Add; alternating 1 tablespoon vinegar and 1/4 cup oil until vinegar and oil are used up, beating hard after each addition. Continue beating until dressing thickens. Serve on bibb lettuce with pineapple and mandarin oranges. Broken walnuts can be added, also.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring frequently. Add tomato sauce, corn, chilies, chili powder and onion powder. Bring to a boil. Reduce heat to medium-low and cook 10 minutes, stirring occasionally. To serve, spoon over tortilla chips and top with cheese. Makes 4 servings.
Drop the broccoli into a kettle of boiling salted water and cook until tender, about five minutes. Do not overcook. Drain well. In same kettle of boiling water, cook rigatoni. When water returns to boil, cook about 10 minutes or until tender. Drain and run briefly under cold water. Drain well. Put rigatoni in large mixing bowl. Add the broccoli, the remaining ingredients and salt to taste to the rigatoni. Toss well. Serve at room temperature. Serves 6 for a main course.
Remove crust from bread and place on bottom of well-buttered 8 x 8 x 2-inch baking dish. Blend together eggs, milk, chocolate syrup and water; pour over bread. Push bread down slightly to soak up chocolate mixture. Let stand at room temperature for 20 minutes, pushing bread down in mixture occasionally. Bake in preheated 350° oven for 30 to 35 minutes or until knife inserted near center comes out clean. Serve warm or chilled and top with whipped cream or ice cream.
Line the bottom of a greased 13 x 9 x 2-inch baking dish with 6 slices of bread. Butter remaining bread. Place butter side up over bread in pan. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla. Mix well. Pour over bread. Let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1-inch. Bake, uncovered, at 375° for 40 minutes, until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream, if desired. Serves 6.
Brown meat in oil. Add onions, peppers and garlic. Stir and simmer for two minutes. Add tomatoes, soy sauce and sugar. Simmer for 15 minutes. Serve over rice.