HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butterscotch chips and stir in the peanut butter. Add the marshmallows and the chow mein noodles. Drop on waxed paper.
Brown beef; drain off fat. Add spaghetti sauce and water; simmer for 10 minutes.
Mix together oil and vinegar. Combine other ingredients and mix with oil mixture. Chill for 3 to 4 hours and serve.
Mix sugar, milk, butter and cocoa in saucepan over medium heat. Bring to boil and boil for 3 minutes. Remove from heat and add peanut butter and mix with mixer until smooth. Add oats and vanilla. Drop from teaspoon onto cookie sheet or wax paper.
Combine soup, milk, soy sauce and pepper. In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 the soup mixture and 1/2 can of the onions. Top with remaining broccoli and soup mixture. Bake at 350° for 25 minutes. Top with remaining onions; bake 5 minutes. Or cover with wax paper and microwave on High 8 minutes, rotating dish halfway through heating. Top with remaining onions. Microwave, uncovered, 1 minute. Makes 6 servings.
Put cucumbers and other ingredients in a gallon jar. Add enough water to completely cover cucumbers and seal jar. After three months, slice cucumbers into thin slices and drain. Layer with 5 to 6 cups of sugar and let stand overnight. Keep in refrigerator.
Beat eggs one at a time until frothy. Gradually add sugar and continue to beat until sugar is incorporated. Heat milk and butter but do not boil. Sift together the flour, baking powder and salt. Alternate adding the flour mixture and milk mixture into the egg mixture, but do not beat. Stir in the vanilla.
Preheat oven to 350°. Empty can of chili into casserole dish. Add drained corn and grated cheese. Crumble chips over top of casserole and press down. Bake for 20 minutes. Serve with extra chips.
Peel and slice apples. Let stand in sugar. Sift flour; add soda, cinnamon and salt. Resift. Add oil, eggs and vanilla to apples. Add dry mix. Mix in nuts. Bake at 350° for 50 minutes in a greased 9 x 13-inch dish.
Saute Onion in Butter, add Clam's broth from the canned clams, Water, and Potatoes. Cook until tender. Add Clams, Milk, Salt, Pepper. Heat through.
Gather a fully-packed quart of dry, open violet blossoms. Pour boiling water over them and let sit overnight. Strain out the flowers. Add juice of 1 lemon and sugar (more sugar may be added, if desired). Bring to a boil; add pectin. Return to a full boil and boil hard about 3 minutes. Skim foam, pour into jars and seal.
MIX salad dressing, yogurt, cilantro and ground ginger. ADD corn, red pepper and jalapeno pepper; cover. Refrigerate until ready to serve.
Put bread crumbs in a 1 1/2-quart baking dish. Preheat oven to 350°. Heat milk with butter, stirring until the butter melts. Pour over bread crumbs. Stir in sugar, eggs, salt, cinnamon, raisins and vanilla. Place baking dish in a large deep pan. Add 1 inch of water to the larger pan.
Salt and pepper ribs and parboil for 2 hours. Combine barbecue ingredients and brush both sides of the ribs. Cook 5-inches from coals 8 minutes each side, brushing with sauce and turning ribs constantly. Heat remaining sauce and serve with ribs.
Dissolve gelatin in boiling water in a large bowl. Add lemonade concentrate and stir until dissolved. Stir in cold water and cranberry juice cocktail. It can be frozen at this point. Remove from freezer about 3 to 4 hours before serving and add ginger ale when ready to serve.
Mix the first 4 ingredients in a bowl and then put in a greased casserole dish. Place the following 5 ingredients in a blender and mix for 1 minute. Pour this mixture over vegetables in the casserole dish. Do not cover. Bake 40 minutes at 375°. Let stand 5 minutes.
In butter, fry onion and celery. In a blender, put water, cooked pumpkin, poultry seasoning, salt and pepper. Blend until smooth. Pour into crock-pot; add fried mixture. Chop potatoes, carrots and broccoli. Add soup and chicken broth. Cook on high for 3 hours. Cut top off medium size pumpkin; clean out seeds and fibers. Serve soup in the pumpkin.
Cook meat lightly in skillet; remove excess grease. Add taco mix, tomato sauce and water. Mix well. Add can refried beans. Bring to boil; reduce heat and simmer 15 minutes. Add tortilla chips. Pour into a casserole dish; bake at 400° for 10 minutes. Cover top with Cheddar cheese the last 5 minutes of cooking time if desired.
Roll vanilla wafers until fine. Blend in soft margarine and work in orange juice, sugar and nuts. Chill for 1 hour, then form into balls. Roll in coconut. Keeps well in refrigerator.
Spread refried beans in a baking dish. In a bowl, combine sour cream, cream cheese and taco seasoning. Finely chop garlic and add to mixture. Spread evenly over bean mixture. Grate cheese over top and bake 15 to 18 minutes at 350°.
Chop chicken; saute until firm. Add celery; cook 1/2 minute. Add sprouts, sliced water chestnuts, soy sauce and pepper and cook 1 minute. Add onion; spoon over rice and serve with noodles.
Mix dry ingredients. Blend molasses with buttermilk; stir into dry ingredients. Add chopped pecans. Pour into greased loaf pan. Bake 45 minutes in 350° oven. When baked, mix honey and butter. Pour on top and sprinkle with some crushed pecans. Return to oven for 5 minutes.
In medium skillet, heat oil and cook chicken until almost done. Remove. Add vegetables, the soup mix blended with water, soy sauce, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, five minutes or until sauce thickens. Add chicken and red pepper. Serve over hot rice.
Heat oven to 350°. Grease cookie sheet. (Do not use Pam, as bread will burn on bottom.) In large mixer bowl, dissolve yeast in warm water. Add 2 cups flour, sugar, salt, water, milk, butter and egg. Blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form soft dough. Cover and let rise in warm place until doubled in size, 45 to 60 minutes.
Heat soup and	add gelatine.	Add rest of ingredients and mix in blender. Grease mold (Tupperware is the best kind to use for this) with oil. Don't put in hot water to loosen.
Brown hamburger in skillet with onion. Add mushroom soup, sour cream and dill weed. Cook until well done. Add to noodles.
Grind cucumbers, onions and green peppers. Add a handful of canning salt. Set overnight at room temperature. Drain well. Place in large pan. Add remaining ingredients, placing whole cloves in a small cloth and tie the opening off. (A bread closure works well). Cook 30 minutes just at the simmer point. Remove the cloth containing the whole cloves and can in hot, sterilized jars. If jars, lids and relish are all boiling hot there is no need to process in a canner or pressure canner.
Cook corn according to package directions. Cut in half to form 12 pieces. Combine cooked corn, cooked rigatoni, tomatoes, zucchini and olives in large bowl. In small bowl, combine remaining ingredients. Pour over vegetable mixture. Cover and refrigerate at least 3 hours, stirring occasionally. Makes 8 (3/4 cup) servings.
Set graham crackers aside. Whip whipping cream and add Hershey's chocolate to taste. Alternate whipping cream and a pack of graham crackers in layers, compressing lightly to form a cake. Repeat until box of crackers is gone. Frost with rest of whipped cream. Place in refrigerator for 2 to 4 hours to set. Cut and serve like a cake.
Peel squash and cut in cubes. Add apple slices. Melt margarine, sugar and spices. Add flour to thicken slightly, stirring constantly.
Mix together butter, sugar, peanut butter and vanilla. Make into balls. Refrigerate. Dip 1/2 way into chocolate chips and paraffin which have been melted together in a double boiler. Place on wax paper for chocolate to harden.
Line muffin tins with liners. Press crumbs with shot glass. Preheat oven to 325°. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Fill muffin pans 3/4 full. Bake 25 minutes. Remove from pan when cool. Chill. Top with fruit, jam or powdered sugar.
Make a cream sauce of butter, flour and milk; add horseradish, mustard, salt and pepper.
Combine sifted dry ingredients. Add milk and egg; stir until smooth. Add melted shortening and apple. Bake in a shallow, greased pan for 20 minutes at 375°. Cut into squares to serve.
Peel and dice potatoes. Add onion. Put in boiler; cover with water. Add butter, salt and pepper. Cover and cook 30 minutes on medium. Add soup; reduce heat to low and continue to cook 15 to 20 minutes. You may need to add a small amount of water. (You can also add a can of cheese broccoli soup.)
Mix dry ingredients and onion; set aside. Just before cooking, add egg and milk, mixing well. Drop by teaspoon into hot oil. Fry for 3 to 4 minutes until golden brown. Drain on paper towel.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling when serving. Refrigerate leftovers.
In mixing bowl, cream butter and sugar. Add egg and vanilla; beat thoroughly. Blend in bananas. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Divide batter in half. Add cocoa in half. Spread the cocoa mixture in bottom of greased 13 x 9 x 2-inch pan. Spoon on remaining batter and swirl with knife. Bake at 350° for 25 minutes. Cool. Yield: 2 1/2 to 3 dozen.
Cook in a double boiler 30 marshmallows and 1/2 cup milk. Cool. Chip the square of chocolate. Whip the whipping cream and fold in the marshmallows.	Add the chocolate. Fill the pie shell and cool for 2 hours or more.
Saute beef, green pepper and onion in a skillet until meat is done. Drain well. Return to skillet. Add tomato sauce and seasonings. Combine 1/2 cup cheese, sour cream and egg. Mix well and stir into meat mixture. Spoon into 8-inch baking dish. Split biscuits and place on top of meat mixture. Sprinkle with 1 cup cheese. Bake at 375° for 25 to 30 minutes.
Brown ground beef in skillet with onions and green pepper; break up beef with a fork. Drain and put ground beef into crock-pot. Add all other ingredients and cook on low for several hours (or while at work!). Makes approximately enough sauce to serve over spaghetti for 8. May be frozen in various serving sizes in Ziploc storage bags or plastic containers suitable for freezing. Stores well. Tastes better the second day. Thaw and reheat to serve over variety of different pastas. Recipe can be varied using Italian sausage or mixing sliced pepperoni with the ground beef.
Cut and measure all ingredients before starting to cook. Do not separate haddock fillets. Cut each block of haddock into 3 pieces; set aside. Heat oil in 12-inch skillet or electric frying pan over medium heat (300°) 5 minutes or until hot. Add mushrooms and garlic; saute 10 minutes or until tender. Remove from skillet. Combine mushroom soup, milk and 1 cup of the Parmesan cheese in skillet. Stir until blended. Add spaghetti and parsley. Toss until coated. Arrange fish on top. Combine mushrooms and spinach. Arrange on top of fish. Cover and cook over low heat (220°) 10 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese, cover and simmer 10 minutes more or until fish flakes with fork. Makes 6 servings.
Line square pan with foil. In heavy saucepan melt chips with condensed milk and salt. Remove from heat and stir in walnuts and vanilla. Spread evenly into prepared pan. Refrigerate for 2 hours. Remove from pan. Place on cutting board. Peel off foil; cut into squares.
Break cauliflower into small pieces. Cook cauliflower with celery, uncovered, in boiling salted water for 10 minutes. Drain, reserving 3/4 cup liquid. Melt butter in saucepan. Add onion; cook until transparent. Add flour; blend. Gradually add milk and reserved liquid. Cook, stirring until thickened. Add green pepper. Season to taste with salt and pepper. Place in buttered 10 x 13-inch baking dish. Cover with sauce. Sprinkle with cheese. Bake at 375° for 25 minutes.
Preheat oven at 350°. Mix the first four ingredients and press into a 9 x 13 inch pan. Cream the last four ingredients and pour over the cake mix. Bake for 35 minutes.
Saute mushrooms, onion, celery, green pepper and season with salt, pepper and garlic powder to taste. When sauteed lightly, add the mayonnaise. Butter six slices of bread on both sides and cut in 1-inch squares. Put half of bread in casserole; add sauteed vegetables. Add rest of buttered bread. Beat eggs and milk. Pour over all and refrigerate a few hours or overnight.
Melt margarine in a skillet. Add eggs, coconut, salt and dates. Cook and stir over medium low heat until mixture is thick and bubbles, 5 to 10 minutes. Remove from heat, stir in cereal, nuts and vanilla. Shape into Strawberry shapes. Roll in red sugar. Mix up a little butter icing tinted green to make a little leaf and stem. Very pretty and tasty. Well worth the effort.
*Or available already shredded is cheese just called "Mexican Cheese" or something like that which is a seasoned mixture of cheeses - that's what I use.
Cook frozen beans in salted water; drain. Combine milk, soup and pepper; pour over beans. Add 1/2 can onions into a 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimiento. Bake 5 minutes. Serves 6.
Heat oven to 300°. Grease 8 x 8-inch pan. Mix flour and soda; set aside. In large bowl, mix sugar and butter with mixer. Add egg and vanilla; beat until light. Add flour mixture, pecans and chocolate chips. Blend on low until combined. Put in pan and bake for 35 to 45 minutes until toothpick comes out clean. Cook, cut and serve.
Preheat broiler. Add water to pineapple juice to make 1 cup. Combine juice, brown sugar and soy sauce in small saucepan. Bring to boil over heat. Reduce heat to low; simmer 2 to 3 minutes. Set glaze aside.
Preheat oven to 350. Lightly grease loaf pan and set aside.
Rinse strawberries; pat dry. Leave caps and stems (if present) intact. With a sharp knife, make 4 or 5 slices in each berry from tip end almost to, but not through, cap. Gently fan out berry as far as possible. (Stem end of berry should remain intact.)
Layer the ingredients in the order given in a 9 x 12-inch cake pan or baking dish. Bake at 350° for 45 minutes or until bubbly.
Cook all ingredients over medium heat until transparent. Cool. When ready to use, thin with favorite juice.
Brown hamburger. Drain grease off. Put in a baking dish. Top with sauce and cheese.
Mix eggs, oil, sugar and vanilla, beating to blend. Sift dry ingredients together; add to first mixture and add squash. Add nuts and raisins; spoon into slightly greased and floured loaf pan and bake at 350° for 1 hour.
Mix sugar, syrup, nuts, vanilla, salt and Egg Beaters. Pour into pastry shell. Bake on middle shelf at 375° for 40 to 50 minutes.
Bring sugar, cocoa, milk, butter and salt to boil. Boil for 2 minutes. Remove from heat, let cool for 1 minute. Add vanilla and peanut butter. Stir until peanut butter dissolves. Add oats and stir well. Spoon out on waxed paper. Let cool.
Cream margarine, shortening and cream cheese; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
Mix Fruit Fresh in water according to package. Soak apples for 10 to 15 minutes. Dry with paper towels (they will stay for hours). Grapes, pineapple or bananas can be used.
Cook bacon, save grease; crumble. Shred the cabbage. Cook cabbage in bacon grease until it is limp. Add crumbled bacon. Serve hot.
Add cheese and margarine to grated potatoes. Toss. Add remaining ingredients. Bake at 325° for 25 minutes.
Spread fruit over batter. Over this, pour mixture of 1/2 cup sugar and 1 cup boiling water. Bake for 1/2 hour in moderate oven.
Cream butter and shortening, gradually adding sugar until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Dissolve soda in buttermilk; add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla, coconut and nuts, reserving 2 tablespoons of nuts for the top of cake. Fold in stiffly beaten egg whites. Pour in 3 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes.
Cube, cook and drain carrots, potatoes, onion and celery. Blend together the butter and flour. Make a thin sauce by adding butter mixture to milk and bringing to a boil. Remove from heat. Stir in cheese and add marjoram. Add vegetables and fish. Season to taste. Reheat. Makes 1 gallon of soup.
In large casserole, place lettuce. Layer the onion, celery, water chestnuts and peas. Spread mayonnaise and sugar mixture over top like frosting. Sprinkle with cheese. Cover with plastic wrap and refrigerate overnight. Sprinkle with bacon bits before serving.
Mix milk, lemon juice and Cool Whip. Drain and cut up oranges. Add oranges and nuts to milk mixture. Pour into pie shells and refrigerate.
Cook shells according to the box directions. Meanwhile mix the first six ingredients together in a bowl. Stuff shells with mixture. Put into large lasagna pan. Pour chicken soup mix on top. Bake at 350 for 30-45 minutes.
Melt 1 stick butter in 9 x 12-inch pan. Leave small amount in pan and pour the rest into cornbread mix, cheese, onion, broccoli and eggs mixture. Bake at 350° for 25 minutes.
Combine butterscotch morsels, peanut butter on top of double boiler (make sure water on bottom of double boiler is hot, but no boiling). Stir mixture until it melts and is smooth. Now add sweetened condensed milk; blend together. Put into foil-lined 8-inch square pan. Chill. Makes 64 (1-inch) pieces. Store in covered container.
Sift flour, soda and salt. Cream Crisco, peanut butter and sugar. Add egg and vanilla. Blend in dry ingredients. Mix thoroughly. Shape dough into balls. Roll balls in sugar and place on greased baking sheets. Bake at 350° for 10 minutes. Remove and top with a Hershey's Kiss (pressed down firmly so cookie cracks edge). Bake 2 to 5 minutes until brown.
Mix pineapple, pudding mix and coconut flavoring. Stir. Add yogurt and Cool Whip. Mix well. Add to crust. Let stand in refrigerator until set. Very good.
Melt together chocolate chips, peanut butter and oleo. Pour melted mixture over cereal in a bowl. Shake powdered sugar on the coated cereal. It works well to shake this in a paper sack.
Mix thoroughly and add enough flour to hold together. Drop from spoon in hot lard on griddle.
In a small skillet, melt 1/4 cup butter and saute onion until soft but not brown. In a saucepan bring chicken broth to a boil; add sauteed onion, rice, salt and pepper. Pour into casserole; cover and bake in a 350° oven for 30 minutes or until rice is tender. In a small saucepan, melt 2 tablespoons butter and saute almonds 2 to 3 minutes. Just before serving, toss rice and sprinkle nuts over top.
Mix all ingredients with electric blender on slow speed, then mix on high speed until you have a smooth texture.
Cut biscuits in 4 pieces. Dip in mixture of sugar and cinnamon and spread evenly in Bundt pan. Melt butter, brown sugar and remaining sugar and cinnamon. Heat over burner until smooth. Spread over biscuits and bake 30 minutes at 350°.
Coarsely chop pepper, onion and tomato. Prepare cheese pizza according to package directions. Do not bake. Spray a medium size skillet with Pam; heat. Over medium heat, stir-fry mushrooms, pepper and onion for 1 minute. Stir in tomato. Place vegetable mixture over grated cheese on unbaked pizza crust. Sprinkle with Mozzarella cheese. Bake in preheated 425° oven for 18 to 22 minutes or until crust is desired brownness.
Preheat oven to 400°. In medium bowl, combine tuna, olives, cheese, eggs, mayonnaise, pickle relish, onion and salt; mix well. Spoon into buns. Wrap each in foil. Place on cookie sheet. Bake 10 minutes. Serve hot. Serves 8.
Dissolve gelatin with water. Stir in cranberry sauce until melted. Mix in applesauce. Pour into 5 cup mold. Chill until firm. Makes 10 servings.
In a skillet melt margarine. Break pasta into thirds and add to skillet. Brown the noodles (as close to burnt as possible). Add 2 cups chicken broth and enjoy the sizzle! Season to taste. Boil until noodles are slightly underdone, adding any remaining broth as necessary.
Place on shallow roasting pan. Place in oven at 425° for 30 to 35 minutes. Cool.
Stuff dates with nuts. Make pastry with other ingredients. Roll pastry thin and cut with small biscuit cutter. Wrap pastry around dates. Press edges together. Bake in 375° oven 8 to 10 minutes or until golden brown.
Crush vanilla wafers. Combine with orange juice. Add sugar, butter and nuts. Mix well and shape into small balls; roll in coconut and refrigerate.
Split cake horizontally into 4 equal layers and place bottom cake layer on a serving plate; set aside. Slice ice cream into thirds according to flavors.
Cook beans until tender; drain. Melt butter and cook onions until glossy. Add sugar, prepared mustard, salt, pepper and instant bouillon which has been dissolved in 2 tablespoons water. Blend well and let simmer just until mixed. Add to the cooked beans and simmer 10 minutes longer or until flavor is absorbed in the beans. Serves 8 to 10.
Grease a 9-inch spring pan; dust with graham cracker crumbs. Sieve cottage cheese into a large mixing bowl (I use a blender). Add cream cheese. Beat on high speed until well blended and creamy. Blend in sugar, then eggs. Reduce speed to low.
Mix sugah, buttah, milk and cocoa 'n boil fur 1 1/2 minutes...remove 'n add oatmeal, peanut buttah and vanillah. Blend, beat 'n drap by the spoonful on wax papur...no need to bake cauz they'll harden by themselves!
Saute onion and mushrooms in 1 tablespoon butter and set aside. In small bowl, mix together Ricotta and cottage cheeses and set aside. Melt butter in large saucepan and add garlic. Saute 1 minute. Stir in flour and salt. Cook until bubbly. Add milk and chicken broth. Cook until thickened, stirring frequently. Remove from heat and add Mozzarella, Parmesan, basil and oregano. Stir until cheese is melted. Add onion and mushroom mixture. Spoon a small amount of sauce into a 9 x 13-inch pan. Top with a layer of noodles, then a layer of cheese mixture followed by a layer of spinach, then a layer of chicken. Repeat layers, ending with a sauce layer. Top with remaining Parmesan. Bake 45 minutes at 350°. Let stand 15 minutes before serving.
Prepare lime jello as directed on package. Chill until slightly thickened. Fold in drained crushed pineapple. Pour in 8-inch square pan. Chill until firm.
In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Serve over salad greens. Yield: 1 1/2 cups.
Combine all ingredients. Roll into balls. Put in sauce and simmer at 350° for 2 hours.
In a large bowl, combine popcorn, cereal and peanuts. Melt coating in microwave according to package directions. Stir in peanut butter. Pour over popcorn mixture and stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in airtight container. Yields 5 to 6 quarts.
Preheat oven to 370°. Place butter in casserole dish and melt. Mix flour, sugar, baking powder and milk. Pour over melted butter and then fruit over batter. Bake 25 minutes.
Press cookie dough into 11 x 15-inch pan and bake 10 minutes; cool. Combine sugar and cream cheese and spread on cookie. Top with your favorite fruits in an attractive fashion.
Brown ground beef in a large skillet; pour off fat. Add remaining ingredients, except for spaghetti. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. If sauce appears too thick, add water. Serve over spaghetti.
Boil chicken. Debone it and place chicken in bottom of casserole dish (sprayed with Pam). Mix cream of chicken and cream of mushroom together. Spread over the chicken. Add the cheese over the top of soup. Use 1 cup of broth before stuffing mix. Add stuffing mix on top and melt the butter and pour on top. Bake in oven or until brown.
Cook broccoli according to directions on package. Drain. Place broccoli and drained water chestnuts in alternate layers in a casserole. Top with undiluted soup. Bake in a slow oven at 300° for 30 minutes. A few minutes before dish is done, sprinkle crushed onion rings over top and bake a few more minutes. Makes 4 to 6 servings.
Bring water to boil; stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed.