HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the softened ice cream and flour until flour has "disappeared." Add strawberries and banana pieces and stir five times. The batter will turn pink. Fill batter into pre-greased tins. Place chocolate chips on top of each muffin. Place in oven and bake at 375° until done and slightly brown on top. Let cool 15 minutes before removing from tins and tasting.
In a large pot, boil chicken breast in about 6 cups water until done. Remove chicken breast, and while broth is still boiling, add spaghetti and cook 5 to 7 minutes. Drain spaghetti; reserving	broth.	Remove	chicken from bone and dice. In large skillet, saute onions and celery in butter. Add soup, chicken, pimentos and about 1/2 cup broth, spaghetti, salt and pepper to taste. Place in casserole dish and top with grated cheese. Bake at 350° until bubbly.
Mix all ingredients together and top with crushed potato chips. Bake 1 hour at 350°.
Combine first five ingredients in a large mixing bowl. Beat on low speed with an electric mixer for 4 minutes. Stir in chocolate morsels. Spoon into a greased and floured 10 inch bunt pan. Bake at 350 degrees for 1 hour and 5-10 minutes, or until a wooden toothpick interested in the center comes out clean. Cool in pan 10 minutes, remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar if desired.
Sift flour with baking powder and salt. Add sugar, egg, butter and vanilla; beat smooth. Stir in 1/2 cup of walnuts and pour into greased 9-inch square pan. Bake at 350° for 15 minutes or until top is lightly browned. Remove from oven and immediately arrange marshmallows, remaining walnuts and chocolate chips over top. Return pan to oven for 2 minutes or until chocolate is softened. Remove from oven. Swirl chocolate over marshmallows and walnuts with a spatula. Cool until chocolate is set. Cut into bars. Enjoy!
Place chicken in a lightly greased baking pan. Combine all ingredients and pour over chicken. Bake uncovered at 350° for 1 hour.
Combine salad dressing mix with sour cream. Stir to blend. Chill or heat to desired serving temperature. Do not boil.
Beat together the eggs, salt and baking powder. Then add flour slowly until done. If too thick, add one more egg.
In a bowl, beat cream cheese until smooth. Stir in pineapple, 1 cup pecans, green pepper, onion and salt. Shape cheese mixture into ball. Roll in remaining nuts. Wrap in plastic wrap or foil. Refrigerate 6 hours.
This will need about 25 minutes of cooking time. You can omit the cheese if you like.
Combine flour, sugar and baking powder. Cut in margarine. Mix until it resembles coarse crumbs. Stir in beaten eggs. Stir until smooth. Reserve half. Press half onto a small 13 x 9-inch cookie sheet. Spread grape jelly evenly over dough. Sprinkle 1 cup peanut butter chips over jelly. Crumble remaining dough over jelly and chips. Bake at 375° for 30 to 35 minutes or lightly browned. Remove from oven immediately. Sprinkle remaining chips over top. Cool and cut into squares.
Mix all ingredients together. Add half in well-greased pan, then add half of the Streusel Filling. Pour in rest of batter and add rest of filling on top. Bake in 6 x 10-inch or 8-inch square pan, well-greased. Bake in a 375° oven.
Mix mayonnaise, salad dressing and mustard together. Pour over cornbread and vegetables and mix together. Add sugar if desired.
Mix sauce with chili powder, oregano and salt; set aside. Soften tortillas in oil. Line pan with softened tortillas. Let tortillas lap over edge of pan. Pour layer of cooked meat on top of tortillas. Put in a layer of green onions and cheese. Fold sides of tortillas and put more tortillas on top. Cover with more green onions and cheese. Pour sauce in. Leave enough to pour on very top. Put layer of tortillas on top. Cover with cheese. Pour on sauce. Put in oven until cheese melts.
Mix all together; add dry Jell-O as comes from box. Place in refrigerator until ready to use.
Cook and drain the macaroni. Add the desired amount of green pepper, the carrots and olives. Mix the mayonnaise, milk, sugar, and vinegar. Add to the macaroni mixture and let set overnight. It will keep up to two weeks in the refrigerator.
Mix all ingredients thoroughly. Pour into covered container and put in refrigerator. Rising takes place in refrigerator. Use as needed.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours. Stir with fork until meat is shredded. Line sub rolls with Boston lettuce; fill with meat mixture. Sprinkle with chopped tomato. Makes 12 sandwiches.
Combine sugar, vanilla, eggs, applesauce, nutmeg and milk. Break bread into small pieces. Put into mix and mix well. Melt butter; put into deep 9 x 13-inch baking pan. Bake for 1 hour or until golden brown at 350° or 300°. Serve with vanilla ice cream.
Brown hamburger and drain. Stir the dry seasoning mix into the meat. Combine meat and vegetables in a large salad bowl. Just before serving, toss with dressing and corn chips. Makes ten servings.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring. Remove from heat. Add cereal. Stir until well coated.
Peel and slice cucumbers. Soak in vinegar for 5 minutes. Drain on paper towel. Mix flour, salt and pepper in plastic bag. Heat oil in frying skillet and fry cucumbers after coating with flour mixture.
Melt butter in a large, flat pan, 11 x 16-inch. Preheat oven to 275°. Mix together the brown sugar, salt, soda, eggs, flour and nuts. Pour batter over the butter. Bake for 40 to 45 minutes. The batter will spread as it cooks. Cool and cut into bars.
Saute in butter the celery and onion. Set aside. Cut, bone and cut into pieces the chicken breasts. Mix with sour cream, mushroom soup, mushrooms, lemon pepper and pepper. Spread in 13 x 9 x 2-inch casserole dish.
Mix all ingredients and pour into 2 8in graham cracker crusts. Chill overnight if possible.
Sift dry ingredients together. Cut in shortening. Add yeast and buttermilk. Mix with spoon and roll into a ball. Cover tightly in a large bowl and place in refrigerator until cool and ready to use. Take out as needed. Roll out with rolling pin from 1/4 to 3/4-inch thick. Brush with melted butter and bake in oven at 400° for 12 to 15 minutes.
Beat pudding with milk until thick. Add cream cheese, condensed milk and vanilla until well blended. Fold in half the Cool Whip (leave some for the top). In a large bowl, layer wafers, bananas and then pudding mix. Top with the rest of the Cool Whip; refrigerate.
Brown beef and onion. Pour cooked macaroni over meat. Add catsup, salt and pepper; stir. Add soup; mix thoroughly. Top with cheese. Put in a 450° oven until cheese melts. Yields 6 servings.
Combine cracker crumbs and butter. Mold into 9-inch pie plate. Beat egg whites until stiff, adding vinegar, sugar and vanilla gradually. Beat for 5 minutes. Pour into cracker crust. Bake at 450° for 10 minutes. Remove from oven and cool. Place strawberries on top of pie; cover with whipped cream and walnuts. Garnish with strawberries. Chill overnight. Yield: 8 servings.
Combine meat and seasonings. Add crumbs and egg; mix well. Shape into patties. Bake at 350° for 20 minutes.
Heat 4 tablespoons oil in large skillet over high heat. Add potatoes, green pepper, onion and garlic. Quickly cook until potatoes are lightly brown, turning mixture frequently. Remove from heat. Stir in corned beef, mustard, salt, pepper and yogurt. Pour into a 1-quart casserole dish. Combine cheese, bread crumbs and remaining 1 tablespoon of oil in small bowl. Toss until well mixed. Sprinkle evenly over corned beef mixture. Bake at 375° for about 30 minutes or until browned and bubbling. Serves 4.
Cream Crisco and both sugars. Add eggs, vanilla and peanut butter and beat well.
Combine cream cheese and pimiento. Stir well. Add mayonnaise and remaining ingredients. Stir well. Cover and chill.
In large bowl place chocolate chips, butter, chopped nuts and tsp. vanilla. Melt over double boiler 10 large marshmallows and 1 teaspoon of water. Boil for 5 to 10 minutes the sugar and evaporated milk, but do not scorch the milk.
Cut apples into bite-size pieces. Stir in other ingredients. Save 1/2 crushed peanuts to top.
Dissolve jello in boiling water. Add cranberry sauce; stir well. Add orange juice, rind (finely chopped), and pineapple. Chill until set. Yields 10 - 12 servings.
Cut biscuits in 4, stir in 1 c. sauce and 2 c. cheese and other ingredients. Put remaining cheese and sauce on top, in a 9 x 13 inch baking dish. Bake in 350 degree oven for 30 minutes.
Mix pudding as directed and pour into the cooled crust. Spread Cool Whip over top.
Mix flour, baking powder, salt and sugar. Cut in shortening. Beat egg, milk and vanilla together; mix with dry ingredients just until all is moist (do not beat). Put in pan; sprinkle topping mixture over all.
Saute mushrooms, celery and onions in 2 tablespoons margarine. Add other ingredients except cheeses and mix well. Bring all to boiling. Add cheese; lower temperature and stir constantly (to keep from sticking and scorching) until cheese melts.
Mix Crisco, egg, sugar, vanilla, milk and flour, then add 1/2 cup raisins and nuts. Make dough into small balls. Roll in corn flake crumbs. Place on greased cookie sheet. Cook at 375° until lightly browned. Place 1/4 cherry on top of each cookie.
Prepare pudding. Pour in shell and chill 4 hours (at least). Chop almonds coarsely and toast at 350° for 3 to 5 minutes. Combine butter and sugar in pan at low temperature, until butter is melted. Stir in nuts. Remove from heat and stir until cool. Sprinkle on pie. Garnish with whipped cream.
Prepare cake mix according to directions on box, folding apples in. Pour into 9 x 12-inch pan and bake according to directions on box. Mix Eagle Brand milk, sour cream and lemon juice. Spread on baked cake and return to oven for 10 minutes.
Mix all dry ingredients. Add chopped onion, then milk and egg, beaten together. Drop by small spoonfuls into boiling deep fat. They will float when done. Drain on brown paper. Serves 8.
Mix vinegar and sugar. Stir good and let set for 5 minutes. Add mayo and mix well. Use as mix for slaw or a salad dressing.
Dissolve strawberry jello in 1 cup hot water. Add the following: whole cranberries, crushed pineapple, celery and nuts.
Mix everything together and put in Dutch oven. Bake 5 hours at 225° to 250°. Do not take lid off while baking. This may also be cooked in crock-pot.
Mix sugar, cornstarch and vinegar; cook until clear over medium heat. Add hot sauce, Worcestershire sauce, mustard and red and green peppers. Add pineapple chunks with syrup. Simmer together 10 minutes. Add boiled shrimp.
Cover in Dutch oven and bake 3 hours, stirring twice, until meat is tender.
Mix butter, sugar, unsweetened chocolate and vanilla. Add eggs, one at a time, beating 2 minutes after each egg. Put in baked pie shell. Chill 2-3 hours before serving. Add Cool Whip or shaved chocolate, if desired.
Cut ham into bite-size strips. In a 1 1/2-quart casserole dish, stir together ham, pineapple tidbits and mandarin orange sections and water chestnuts. Microcook, covered, on 100% power (High) for 2 1/2 to 3 1/2 minutes or until heated through, stirring once. Let stand, covered, while preparing sauce.
In saucepan, crush 2 cups berries; add cornstarch and sugar. Cook, stirring until mixture boils. Boil for 2 minutes. Fold in lemon juice and the 2 cups of halved berries. Pour into baked crust; chill. Serve with whipping cream. Double recipe for large pie pan.
Boil chicken until done with onion, celery, salt and pepper. Remove chicken from broth and cook until desired tenderness. When chicken is cool, remove meat from bones. When spaghetti is done, place in baking dish. Toss chicken and spaghetti together. Add 1 1/2 cups of chicken broth. Put Cheddar cheese on top. Place in oven at 350° and bake for 10 to 15 minutes.
Combine chocolate morsels, sweet chocolate and marshmallow cream in a large bowl. Set aside. Combine sugar, butter, milk and salt in a heavy skillet. Bring mixture to a boil; boil 6 minutes, stirring constantly.
In an oblong glass baking dish, line the bottom of the dish with wafers. Cook pudding and cool slightly. Pour half of the pudding over the wafers. Then add a second layer of wafers. Then add a second layer of wafers and another layer of pudding. Let pudding set for 1 hour in refrigerator. Top with Cool Whip. Sprinkle with chopped nuts over the Cool Whip.
Cream shortening and sugar until fluffy. Blend in egg, then add molasses. Sift flour and all dry ingredients together. Gradually add flour to other ingredients. Blend for 3 to 4 minutes. Shape into balls the size of a quarter. Dip into sugar. Place on cookie sheet sugar side up. With finger, add a drop of water to each if you like cracked cookie look. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Cream butter and sugar; add well beaten eggs and stir in drained pineapple. Stir in bread pieces; mix well. Place in greased 1 1/2-quart casserole. Bake 45 minutes.
Preheat oven to 375°. Beat egg whites and salt. Then add slowly the sugar. Beat to meringue consistency. Fold in vanilla, nuts and chips. Drop on foil-lined cookie sheet. Put cookies in oven and turn oven off! Leave in oven overnight. Do not open the oven to peek.
Mix dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Place in covered container and store in cool place. For chicken, dip pieces in water and shake in plastic bag with coating mix. Bake at 400° for 40 to 60 minutes, uncovered.
Soak the bread crumbs in the cream. Combine the veal, pork, crumb mixture, egg yolks, salt and pepper. Beat with a fork. Using teaspoons, shape the mixture into small meatballs. In a large saucepan, dissolve the bouillon cubes into boiling water. Add the meatballs a few at a time. Simmer over moderate heat about 5 minutes. Remove with a slotted spoon. Drain on paper towels. Keep warm. Serve with a dill, lemon, tomato or caper sauce, if desired.
Boil potatoes in jacket (cool completely and grate). Shred Cheddar cheese. Mix grated potatoes with the sour cream and chopped fresh green onions; salt and pepper to desired taste. Cube stick of oleo and place on top of the mixed ingredients. Top with shredded cheese. Heat in oven at 350° until cheese is melted.
Mix ingredients. Pour into graham crust. Cool in refrigerator 2 hours before serving.
Brown ground beef. In a large pot, add beef to remaining ingredients. Simmer on low heat for 1 hour. Any vegetables can be used according to individual tastes. Adjust seasonings to taste. Serves 8 to 10.
Preheat oil in electric skillet, uncovered, at 325°. Add meat and brown. Remove meat; add onion and green peppers. Cook until tender.
Combine all ingredients. Bake 30 to 40 minutes in low oven until firm in middle. Salt after cooking, if desired.
Cook squash in small amount of water until tender. Drain and mash. Season to taste. Stir in remaining ingredients. Mix stuffing and oleo. Reserve half stuffing. Put balance of stuffing in squash mixture. Line large casserole with reserved stuffing. Pour in squash mixture. Add balance of stuffing on top. Bake 30 minutes at 350°. May prepare the day before. Bake when needed. Freeze well.
Cut tops off kernels of corn and scrape remaining pulp and milk out of the kernels. Heat butter in a saucepan and add corn. Cook for 3 to 5 minutes. Season with salt and pepper. Stir in the cream and heat 10 minutes more until corn is tender, stirring constantly.
Place orange and lemon peels in a small pan. Add cinnamon sticks and whole cloves. Pour water over the fruit and spices and bring to a boil. Reduce heat until liquid is at a low boil. Check pan occasionally to make sure the water doesn't boil away.
Stir and cook until mixed well. Use with chicken wings, cocktail sausages or ?
Mix all ingredients together at once. Put in pie shell. Bake pie in hot oven (450°) for 12 minutes, and then reduce heat to 350° and bake around 30 minutes longer, or until an inserted knife comes out clean.
Brown ground beef in Dutch oven. Drain fat. Return pan to medium-low heat and add remaining ingredients. Cook, stirring occasionally, 20 minutes.
Mix first 4 ingredients together with a fork. In a separate dish, beat together the last 3 ingredients. Combine flour mixture with wet mixture (using fork) only until all ingredients are moistened. Mold dough into a ball. Chill at least 15 minutes before making crusts. Bake in a 400° oven for 10 to 12 minutes or until golden brown. Makes 5 single crusts.
Using 12 to 15-quart pot, boil chicken in 1/2 pot of water. Remove from water to cool when done. Wash and string celery; chop stalk and leaves. Wash and chop onions. Drop celery and onions in water that chicken was cooked in. Cut sausage into 1 to 1 1/2-inch pieces; quarter each piece. Add sausage, crawfish and shrimp to pot. While this is cooking, debone chicken; cut cross grain into small pieces and set aside. Add oregano and okra to pot. Melt shortening in iron skillet. Stir in flour and brown until almost black. Add to pot. Add chicken and cook until vegetables are soft. Spoon out excess grease.
Heat oven to 375°. Grease jelly roll pan with shortening. Heat in saucepan, stirring a few times, margarine or butter, water and cocoa. Remove from heat. Stir in remaining ingredients. Pour batter into the pan (batter will be thin). Bake 20 to 25 minutes or until wooden pick inserted in center of cake comes out clean. Cool on wire rack. Frost cake when cool.
Mix all ingredients. Bake 30 -35 minutes at 350 degrees, uncovered.
Blend the salad oil, vinegar, cheese, garlic, salt, sugar and pepper; shake well. Pour dressing over sliced tomatoes and sliced cucumber. Let stand about 30 minutes at room temperature.
Mix butter, add sugar; mix well. Add eggs, one at a time. Add flour,	milk, alternate flour and milk starting with flour and ending with flour. Add vanilla last. Grease and flour tube pan. Bake at 325° for 1 hour and 25 minutes.
Boil chicken long enough so skins can be easily removed, about 15 minutes. Place chicken in casserole dish. Mix ingredients and pour over chicken. Bake in 350° oven for about 1 hour or until chicken is done. Sauce is good served over rice.
Combine syrup, sugar, eggs, butter and vanilla; stir in pecans. Pour into prepared crust. Cook at Medium for 7 to 9 minutes or until pie is set. Let stand until cool. Garnish, if desired, with sweetened whipped cream. Makes 8 servings.
Mix well; shape into 3 large balls and refrigerate. Take out 1 hour before serving.
Preheat oven to 425°. Cook bacon until crisp; drain. Combine eggs, half and half and seasonings. Beat until well blended. Crumble bacon into bottom of pastry shell and then sprinkle with cheese. Pour egg mixture over cheese. Bake 10 minutes. Reduce heat to 325°. Bake 30 minutes longer or until knife inserted in center comes out clean. Makes 4 servings.
Mix sugar, vinegar, salt, turmeric and mustard seed. Pour mixture over cukes in jug and put lid on and place in refrigerator.
Bake potatoes at 350° for 1 hour (let cool). Cut in half lengthwise. Scoop potato out to make shells. Mix potatoes with all ingredients (1/2 cup Cheddar cheese). Fill shells with potato mixture and top with the other 1/2 cup Cheddar cheese, salt and pepper. Bake at 350° for 20 minutes and serve.
Mix all together. Stir well and frequently. Drop on well-greased or Teflon cookie sheet in bite-sized servings. Bake 20 minutes at 300° and remove immediately from pan. Makes 6 dozen. Freezes beautifully. This recipe is a confection that may be served as a candy, cookie, tea cookie or is a marvelous gift for friends.
Melt butter in the top of a double boiler. Add the remaining ingredients. Heat, over medium heat, until oysters float on top and soup is steaming.
Combine the mayonnaise, red wine vinegar and Sweet 'N Low. Mix thoroughly with veggies and meat mixture.
In double boiler, melt butter and marshmallows; remove from heat. Fold in cereal, nuts, coconut and salt. Turn into buttered 8-inch square pan. With hands protected by wax paper, pat out evenly in pan. Pour over top 4 ounces sweet chocolate, melted. Spread it in thin layers with rubber spatula. Chill until set. Cut into bars.
Mix ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce and form into balls. Melt shortening and brown meatballs. Heat chili sauce and grape jelly until jelly is melted. Add meatballs and simmer for 30 minutes.
Pare, core and slice apples. Place in a greased casserole dish and add the cinnamon, salt, lemon juice and water. Work the sugar, flour and butter together until crumb-like. Spread over apples. Bake at 400° for 30 minutes. Makes 6 servings.
Let stand at room temperature until soft. Mix and put in plastic wrap in fridge for a few hours. Roll in log shape and roll in chopped nuts.
Cut up chicken and cook in salt and pepper until meat is almost done. Add celery (cut up) and green pepper. Simmer for 5 minutes; add can of mushroom soup. Cover 5 minutes more. Cook until rice is done. Separately follow instructions on rice box, preferably Uncle Ben's wild rice. Serve chicken over rice.
Drain pineapple and add enough water to make 1 cup; boil. Dissolve Jell-O and let cool slightly. Dissolve gelatin in small amount of cold water. Pour 1 1/4 cups boiling water over the cream cheese and cut marshmallows. Beat slightly to dissolve cheese. Cool mixture, then add pineapple and nuts. Mix lightly and congeal. Use a 13 x 9 x 2-inch dish.
Soak prunes overnight in water. Save 2 cups of water that they are soaked in. Pit and cut up the prunes. Cook prunes, liquid, sugar, shortening, spices, and salt for 5 minutes. Cool. Add eggs, flour, and soda. Bake in 2 greased 5 x 9 inch loaf pans at 350° for 1 hour or until toothpick is clean when testing.
Clean and chop cabbage. Place in a large bowl. Add green onions, chicken, Top Ramen noodles (broken up), sesame seed and slivered almonds. Mix all together. Add dressing.
Use fork to combine Jell-O mix and 2 cups of "boiling" water (this is important); add 2 cans of pear juice (from canned pears). Allow this to gel about halfway. Use fork to whip the cream cheese (softened), mashed pears and Cool Whip in the half gelled Jell-O mixture. Whip until thoroughly blended. Refrigerate 1 1/2 hours until fully gelled.
Arrange slices of apples in pastry shell. Combine sugar, salt, and nutmeg; sprinkle over apples. Dot with butter.
Preheat broiler. To make marinade, combine garlic, oil, lemon juice, Worcestershire and pepper in bowl. Cut chicken into 3/8-inch strips. Marinate in sauce 10 to 20 minutes in refrigerator. Slice onion and pepper into 1/8-inch strips. In nonstick skillet, heat 2 teaspoons oil over medium heat. Add onion and pepper and saute, stirring occasionally, until onion is brown. Wrap tortillas in foil and heat in oven. Line broiler pan with foil. Place chicken on foil and broil about 3 inches from heat for 4 minutes. Serve 3 chicken strips on each tortilla. Top with onion, pepper and garnishes as desired. Roll tortilla around chicken and eat with fingers.
Mix all together. Let sit for 1 hour. Remove the garlic pieces. Serve on crackers or with chips.
Preheat oven to 350°. In a large mixing bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups of crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. In a small saucepan, combine remaining ingredients and cook until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or unti bubbly. Cool. Cut into 36 bars. Store loosely covered at room temperature.
Cream together the margarine and sugar. Add remaining ingredients. Mix well. Chill. Roll out on well-floured surface to 1/4-inch thick. Cut into shapes. Place on ungreased cookie sheet. Bake 7 to 9 minutes at 350° to 375°. Decorate with icing or granulated sugar.
Mix the sugar, coffee, shortening, raisins and apple. Simmer for 5 to 10 minutes, then cool. Add remaining ingredients. Bake hour at 350° in a 9-cup tube pan or 9 x 13-inch pan. Cool 5 minutes before taking out of tube pan.