HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and butter. Add everything to it and mix. Pour into muffin pans and bake at 350° for 20 minutes (they don't look quite done when ready to come out).
Chop Snickers into small pieces. With a mixer, beat eggs until foamy. Mix in sugar. Add Pet milk, Eagle Brand milk and vanilla. Pour into freezer. Add additional sweet milk to fill line on freezer.
Drain diced oranges. Combine oranges with next 3 ingredients; chill. Fold dessert topping into mayonnaise; fold into fruits. Spoon into crisp lettuce cups; sprinkle with coconut. Makes 4 to 6 servings.
Defrost chicken wings and rinse in cold water; pat dry. Combine all ingredients and marinate for 24 hours. Discard marinade and bake wings in single layer at 350° for about 1 hour. Serve with duck sauce, if desired.
Melt oleo and cool; add beaten eggs, lemon juice, sugar and salt to melted oleo. Mix well. Stir in coconut, raisins and pecans. Pour into an unbaked pie shell. Bake about 30 or 40 minutes in 325° oven. This freezes well. Great with Cool Whip or ice cream.
Cook squash covered in boiling water until tender; drain. Mash enough to fill one cup; save remainder. Combine the one cup mashed squash with eggs; stir well. Combine flour, cornmeal, baking powder and salt. Stir well. Add squash mixture; add onion. Stir well until blended. Drop mixture by tablespoon into hot oil until well browned.
Preheat oven to 350°. Boil macaroni according to package for 7 minutes; drain. Add macaroni, eggs, half and half and cubed Velveeta cheese together in a greased casserole dish. Mix sharp and Monterey cheeses together. Add 1 1/2 cups of cheese to macaroni. Put 1/2 cup aside. Salt and pepper to taste. Top with 1/2 cup cheese and dabs of butter. Bake at 350° for 30 to 35 minutes.
Break egg into a 1-quart jar with lid. Stir with scraper. Add milk and 1 tablespoon of oil. Screw lid on tightly. Shake to mix well. Measure flour, sugar, baking powder and salt into jar. Close lid tightly. Shake to mix well. Batter should have some lumps. Turn burner on medium heat; rub a little cooking oil on griddle with a paper towel. Heat griddle. Measure 1/4 cup batter for each pancake. When bubbles cover surface of pancake and edges look dry, turn over. Cook until golden brown. Makes 7 or 8 pancakes. Serve with syrup or fresh fruit.
Pour boiling water over oatmeal; let stand. Mix all wet ingredients with the yeast; add the cooled oatmeal. Add the dry ingredients and raisins; mix well. Put into two greased loaf pans; let stand for 30 minutes to rise. Bake at 325° for 40 minutes.
Simmer chicken in water in 10-inch skillet, covered, 20 to 25 minutes. Remove from water and cool. Shred chicken with fork. Saute onion and garlic in one tablespoon oil for 1 to 2 minutes. Stir in chicken, tomatoes, chicken broth and spices. Simmer 3 to 5 minutes. In a heavy 10-inch skillet, heat about 1-inch of	oil. Dip tortillas in oil quickly to soften, drain on	paper towels (reserve oil). Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla. Roll-up tortillas	tightly. Secure with	wooden toothpicks. Fry rolled up	tortillas at 375° until golden brown. Drain on paper towels.
Cut up peppers. Cover with hot water and let set for 5 minutes. Put peppers and all ingredients together. Bring to boil on stove. Pour hot hash into clean jars.
Combine Milnot, margarine and sugar. Heat in heavy saucepan until boiling, stirring constantly. Boil 6 minutes and remove from heat. Add remaining ingredients. Stir until all ingredients are blended smoothly. Pour into buttered 12 3/4 x 9-inch pan. Cover immediately with plastic wrap covering the fudge itself. Allow to cool and cut into squares. Enjoy!
Dissolve Jell-O in hot water. Add remaining ingredients, mixing well. Freeze until firm overnight or all day. Serves 50.
Fry hamburger meat and add taco seasoning. Line the bottom of a pie pan with the crescent rolls. Bake until done. Add ground beef, cheese, sour cream and crumbled Doritos. Bake until cheese melts.
Cut butter into flour until it looks like coarse cornmeal. Add egg. Mix well. Add rest of ingredients. Roll dough very thin and cut with pizza cutter into bite size pieces. Drop into hot chicken broth. Cook until they are tender.
Mix all the ingredients together; heat over stove until butter and cream cheese melt. Put in oven at 250° for 45 minutes.
Combine the chicken, bacon, lettuce and tomatoes. Pour Ranch dressing over salad. I usually buy the pre-roasted chicken breasts.
In medium skillet, heat oil and add onions. Saute until tender. Add mushrooms, garlic, and basil. Saute 2-3 minutes longer. Stir in sour cream. Add fettucini and toss to coat. Heat thoroughly (do not boil). Sprinkle with pepper.
Combine first 6 ingredients in a mixing bowl. Combine eggs, milk and vanilla and stir into sugar mixture. Pour into pastry shell. Bake at 350° for 45 minutes or until set. Cool on a wire rack.
Cook stew beef until tender. Mix all soups and milk together. Place cooked, drained beef into 13 x 9-inch Pyrex dish; top with soups. Bake at 300° approximately 1 hour, stirring occasionally. Cook noodles according to package directions; drain. Top noodles with baked beef/soups. Mix thoroughly.
Chop beef into 1/2 inch cubes (chuck, round, or sirloin).
Combine sugar, pecans, corn syrup and water in a large Dutch oven. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches hard crack stage (300°). Remove from heat. Stir in butter, orange rind, soda and extract.
Note: May add 1/3 cup each chopped celery and green pepper (optional).
Combine all ingredients except Hershey's Kisses. Use rounded teaspoonful of dough. Shape into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Take out of oven and put Kiss on them.
Drain & rinse vegetables. Mix ingredients. Season with bacon grease. Salt & pepper. Cook 2 hours in crockpot.
Mix sugar and ground almonds; save 1/2 cup for topping. Beat in egg yolks, egg white and almond or vanilla extract. Add flour and baking powder. Mix well and refrigerate.
Cream 1/2 cup + 1 tsp. confectioners' sugar and butter or margarine together. Add 1/2 tsp. cinnamon, salt and vanilla. Stir in flour making a stiff dough. Preheat oven to 350°. Grease cookie sheets. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 tsp. cinnamon. Roll in cinnamon mixture. Bake for 15 to 20 minutes, until nicely browned. Cool cookies on rack. Makes 2 dozen.
In a heavy saucepan, toast sesame seed. Add butter; melt. Stir in remaining ingredients; cook over medium heat until tender, 5 to 10 minutes. Serves 4.
Thoroughly wash and drain okra. Trim tops and tails; slice in 3/8-inch pieces. Toss in mixture of corn meal, salt and pepper. Fry in hot bacon fat until crisp and golden brown; drain on paper towels. This is grand as a side dish.
In a covered pan, cook cabbage in small amount of boiling water without seasoning for 12 minutes or until tender. Drain. In large skillet, cook celery in butter until brown; pour in milk and cheese. Stir until mixture is thick (on low heat). Then put in cabbage and season. Put into baking dish and top with buttered bread crumbs. Bake at 375° for 35 minutes.
Combine cabbage and onion. Set aside. Combine sugar, water, vinegar and salt in a saucepan. Cook over medium heat until almost boiling. Stir a small amount of hot mixture into eggs. Pour egg mixture into the rest of the mixture and cool over low heat, stirring constantly until thickened. Stir in bacon. Pour dressing over cabbage mixture. Toss well.
Cut shortening into flour. Add milk and stir. Knead in more flour until it can be handled easily. Spread 1/2 of the dough onto greased and floured pizza pan.
Bake brownies as directed on package and cut into 24 squares. In a 3-quart serving bowl (clear bowl, if available), layer 2 brownie squares, 1 cup of strawberries and 1 banana, sliced. Cover with 1 tub of chocolate Cool Whip. Repeat same layering process with remaining brownies, strawberries, bananas and chocolate Cool Whip. Refrigerate until ready to serve.
Split peppers in half. Clean out white veins. Cook beef and onion. Pour off fat. Mix beef, rice and seasonings. Add approximately 1/4 cup Creole Sauce. Pack pepper halves with mixture and place in a large shallow baking dish. Pour 3/4 cup sauce around peppers. Cover and bake in 350° oven for 45 minutes. Serve with 1/2 cup remaining sauce, heated over peppers.
Scald milk and butter. Soak raisins in warm water. Beat all eggs and sugar. Add vanilla, orange rind, nutmeg and mace into egg and sugar mixture. Take 3/4 cup lukewarm water, 1 tablespoon of flour and 1 tablespoon of sugar. Add yeast; mix and dissolve. Let rise to double its bulk. Add milk into egg mixture. Add flour (about 2 cups) with raised yeast. Keep adding flour slowly and mixing. Add drained raisins before last 2 cups of flour and beat well. Let rise in pan to double in bulk, then fill pans and let rise about 1 hour. Preheat oven to 350° and bake for 1 hour. Makes 3 in funnel cake pans or makes 5 in regular loaf pans.
Drain juice from cherries and pineapple and add water to make 2 cups. Bring to a boil and pour over gelatin; stir until dissolved. When cool, add Coca-Cola, stir and chill until partly congealed. Add drained cherries, pineapple and nuts. Pour into mold and refrigerate. Grate frozen cream cheese on top of mold. Serves 10 to 12.
Layer rice, broccoli and chicken in a 9 x 13-inch baking dish. To make sauce heat cream of chicken soup, celery soup, mayonnaise, margarine, lemon juice and curry. Mix well and spread over chicken. Top with cheese. May sprinkle on sliced almonds if desired. Bake at 350° for about 30 minutes.
Flatten breasts or thighs between 2 sheets of plastic with a mallet or rolling pin. Sprinkle with 1/2 teaspoon pepper. Coat large skillet with vegetable spray and place over medium-high heat until hot. Saute chicken for 8 minutes, turning once, until tender. Transfer to platter and keep warm. Wipe skillet with paper towel. Add margarine, mushrooms and onion and saute. Add flour and stir; add milk and stir until thick. Add Parmesan and 1/8 teaspoon pepper. Spoon over chicken. Garnish with fresh parsley. Serves 6 with only 148 calories per serving.
Grease a 10-inch skillet. Add pork chops and brown on both sides. Season to taste with salt and pepper. Remove chops from skillet. Empty potatoes and seasonings sauce mix into skillet. Stir pimento and ingredients called for in the package. Heat all to boiling. Reduce heat. Place pork chops on top of potatoes. Cover and simmer for 30 to 35 minutes or until tender.
Brown hamburger and onion. Drain off grease. Add remaining ingredients to meat mixture. Simmer 15 minutes or so. Serve over hamburger buns.
Preheat oven to 350°. Drain beans and discard juice. Mash beans with fork, leaving some chunks. Add remaining ingredients, but reserve cheese. Mix well and pour in 1-quart baking dish. Sprinkle with cheese. Bake 30 to 40 minutes, until bubbly. Serve with nachos.
Mix all ingredients and place in an 8 x 8-inch greased pan. Cover and bake 1 hour at 400°. Remove cover to brown. Sprinkle with paprika or melt grated cheese on top. Make 6 servings.
Whip the first 4 ingredients together until smooth. Blend the cookies in blender. In flowerpot, start with a layer of cookies, then a layer of pudding; finish with cookies. Place flower in pot.
In large saucepan, heat oil and gently saute garlic until golden brown. Add diced eggplant and the tablespoon of water and cover. Reduce heat and gently steam until eggplant is very soft.
In a 3-quart baking dish, melt the margarine in the oven. In a large bowl, combine the flour, sugar, milk, baking powder and salt. Add the mixture to the melted margarine; mix well. Top the batter with the fruit. Bake the cobbler at 350° for 45 minutes or until the top is browned. The batter will raise to the top.
Mix crumbs and seasonings together; set aside. Heat butter in saucepan; add scallops and lemon juice (do not boil). Add this to bread crumbs. Spread mixture on fish and pat down. Put in oven at 350° for 30 to 35 minutes or until done.
Mix first 7 ingredients and start on high heat. Turn to low heat and cook for at least 1 hour; drain well. Stir in Cheez Whiz. Put	in baking dish and top with French fried onions. Bake until bubbly at 325°.	Serves 10.
Arrange chicken in lightly greased baking dish (9 x 13 x 2-inch is good). Top with cheese slices. Combine soup and wine and spoon sauce over chicken. Sprinkle with stuffing mix and drizzle with melted butter. Bake at 350° for 45 to 55 minutes or until chicken is done and crumbs are crispy.
Mix sugar, oil and salt. Add 3/4 cup hot water and mix well. Cool mixture to lukewarm temperature. In separate bowl, soak yeast in 1/4 cup lukewarm water. After yeast dissolves, mix with sugar mixture. Add 2 cups flour and mix well. Work remaining cup of flour into mixture. After well blended, cover with moist cloth and let rise until doubles in size. Roll dough into 2-inch balls and let double in size again. Bake at 450° until golden brown.
Lay rolls flat on cookie sheet or 2 pizza pans. Bake until light brown. Mix together and spread on cooled rolls the remaining ingredients. Press down and let set in the refrigerator for 3 to 4 hours.
Combine all ingredients; mix well until well blended. Chill; serve with crusty French bread or crackers.
Brown meat in skillet (or roast as usual). Use large roaster or pot with cover. Cube meat and place on bottom of roaster. Layer potatoes (leave whole) and carrots (leave whole). Cube onions and celery. Pour in the stewed tomatoes and tomato sauce over layered vegetables and meat. Sprinkle McCormick stew mix over mixture. Add water to mixture. Cook, covered, in oven 2 hours at 350°.
Melt butter; pour into a 9 x 13-inch pan. Crush Oreos (save 1/2 cup to sprinkle on top). Smash Oreos into melted butter. Mix 8 ounces Cool Whip with cream cheese; spread over Oreos. Mix pudding with milk and chill for 5 minutes, then spread over Cool Whip layer. Spread remaining Cool Whip over pudding. Sprinkle with Oreo crumbs. Chill overnight.
Layer cabbage, pepper and onions. Mix last 6 items; heat to boiling point. Pour over cabbage, onions and pepper. Cover. Let refrigerate at least 4 hours. Toss before serving. This will keep a week or more. You can use less oil.
Mix dry ingredients. Add butter, juice and then beaten egg and rest of juice. Cook until thick. Cook and pour over diced pineapple and marshmallows.
Yields 5 tablespoons. Will hold in airtight container for 2 months.
Melt butter in baking dish. In mixing bowl, mix together all except cherries. Pour on melted butter. Add cherries in center of batter. Bake at 325° until batter is done. Batter will come to the top. Any fruit may be used instead of the cherries.
Beat the first five ingredients together until it's a stiff dough. Place sugar, nutmeg and cinnamon in a bag. Drop by teaspoonfuls into hot oil. Fry slow until brown and done; lift out of oil. Drop the dough into a bag and shake.
Mix ingredients and roll in balls (about a teaspoonful). Place on cookie sheet. Bake at 350° for 12 minutes. Makes 36.
Preheat oven to 350°. Grease pans. Put flour, sugar, cocoa and baking soda in bowl and mix until blended. Add oil, vinegar, vanilla and water. Mix until smooth. Divide into pans. Bake 35 to 40 minutes. Cool 15 minutes. Frost with whipped topping.
Boil spaghetti in chicken broth. Don't drain. Melt margarine in a skillet and saut the chopped onion, green pepper and celery until tender. Add cheese and soups and stir until cheese melts and mixture is smooth. Pour mixture on top of spaghetti and broth. Add chicken and stir well. Spray 2 large casserole dishes with Pam. Divide mixture into dishes. Bake one and freeze the other one. Bake at 350° until bubbly (about 20 to 30 minutes). Cover with foil during baking. Near the end of baking time, remove the foil and sprinkle the top with shredded cheese.
Boil broccoli in small pan with about an inch of water. Mix the first 4 ingredients with slices of cheese added. Put broccoli in bottom of dish and pour 1/2 of mixture over it. Cover this layer with slices of cheese. Pour remaining mixture over the cheese layer and top with crumbled crackers. Dot butter in several places on the cracker layer. Cook about 30 minutes at 350°.
Peel and slice carrots in 1/4-inch thick slices and place in saucepan. Add water, cover and cook until tender. Drain and cool. Slice and separate onions into rings. Cut green pepper into strips. Combine carrots, onions and peppers into bowl.
Put raisins, water, salt, sugar, Crisco and cinnamon in pan and bring to boil. Remove from heat and let cool. Add baking soda and flour; add nuts and, if desired, mixed fruit. Bake in 9 x 12-inch pan or floured 10-inch tube pan at 350° for 50 to 60 minutes.
Combine fruits. Sprinkle with lemon juice; chill. Fold whipped cream into mayonnaise. Fold into fruit mixture. Serve on lettuce lined plates. Top with flaked coconut. Makes 4 to 6 servings.
Combine mixed fruit, pineapple, bananas and pecans. Mix together vanilla pudding, Tang and juice from pineapple. Pour over fruit and stir. Refrigerate overnight.
Combine all ingredients in container of electric blender. Top with cover. Process until smooth. Pour into bowl. Cover. Chill. Serve with spinach salad.
Slowly boil hen and ham hock together in 3 quarts water. When done take out chicken. Let cool; cut up breast in diced pieces. (Remove ham hock from stock.) Fry large slice of ham; cut in very small pieces. Skim off all fat from stock. Fry onion light brown; pour tomatoes into skillet with onion. Cook 15 minutes. Add to stock. Season with salt and pepper. Put tomatoes, diced chicken and finely cut ham in stock; let cook slowly. Add pint of chopped oysters (or same amount of crab meat or shrimp, finely cut), okra and flour thickening. Serve with steamed rice.
Drain pineapple juice. Mix ingredients together with 1/2 cup nuts. Then mold into a ball and roll in remaining nuts. Refrigerate.
Cook pasta. Cook beef, onion, pepper and mushrooms until beef no longer is pink (drain).
Into a 3 gallon bucket, put buttermilk and sour cream. Mix together with electric mixer. Crumble Blue cheese into mixture. Add Worcestershire and dill. Add gallon of mayonnaise last. Blend well. Chill. Serves all of town.
In a medium bowl, combine all ingredients and blend well. Pat firmly into bottom and sides of 9-inch pan. Fill with Aunt Mae's Pumpkin Chiffon. Chill and enjoy!
Make batter for angel food cake as directed, except at the last, fold in 1 square unsweetened chocolate (1 ounce), grated. Serve wedges of cake with ice cream and Glossy Chocolate Sauce. Or frost cake with Chocolate Butter Icing.
Mix all ingredients with crabmeat. Put in small casserole; sprinkle with slivered almonds. Bake 15 to 20 minutes at 350°. Serve with crackers.
Mix cake mix, eggs, oil and juice from oranges. After mixed well, fold in the oranges so as not to mash them. Pour into 3 round 8 inch cake pans that have been sprayed and sprinkled with sugar. Bake 350 degrees for 19 - 20 minutes. Cool before icing.
Combine pumpkin, applesauce, sugar and salt. Beat eggs and add to mixture. Scald the milk. Add 1/2 cup cream. Mix well with pumpkin mixture. Pour into shell. Bake at 425° for 45 minutes or until knife comes out clean. Cool. Whip 1/2 cup cream for the top.
Beat egg whites until stiff but not dry. Beat in sugar gradually. Beat yolks until thick. Fold into egg whites, then fold in vanilla, flour and salt. Shape into 4 1/2-inch fingers on baking sheet. Sprinkle with additional sugar and bake at 350° for 10 minutes. Press together in pairs.
Dissolve gelatin in 1/2 cup orange juice for 1 minute. Stir into boiling water. Add sweetener and stir until thoroughly dissolved. Stir in juices (3 cups orange juice and lemon). Pour enough mixture to cover 1/2 to 1 inch of mold. This becomes the clear top layer. Chill until firm. Chill larger amount of gelatin mixture until slightly thickened, then fold grapes and orange into this thickened mixture. This will be the last to go into mold.
Combine soups, vegetables, chicken, milk and spices. Spoon into prepared pie crust, cover with top pie crust; crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes before serving. Yields 6 servings.
Mix peanut butter with sugar and egg. Then roll into 1-inch balls and put on a cookie sheet. Press with a fork. Bake for 10 minutes at 350°.
Cook chicken and shred. Drain Ro-tel. In a bowl, mix chicken, sour cream, mayo, Ro-Tel, and cheese. Make ahead and chill. Serve with tortilla chips.
Heat the oil in a large saucepan. Cook the garlic and onion over medium heat for 2 to 3 minutes or until soft but not brown. Add 2 cups water and bring to a rapid boil.
Dissolve jello and salt in boiling water. Add cold water and lemon juice. Chill until thickened. Fold in apples, celery and nuts. Pour into a 5-cup mold. Chill overnight. Unmold. Serve with salad greens and mayonnaise, thinned with cream or honey. Yields 5 cups or 10 servings.
In skillet, brown ground beef, onions and garlic powder. Drain. Stir in spaghetti sauce, simmer to heat. Remove 1 cup spaghetti sauce mix, set aside. Stir cooked noodles into remaining sauce. Place 1/2 noodle mix in casserole dish. Cover with cottage cheese and 1 cup Mozzarella cheese. Add remaining noodle mix, top with 1 cup of reserved meat sauce. Add remaining Mozzarella cheese. Cover and bake at 350° for 20 to 25 minutes. Let stand 5 minutes before serving.
In food processor fitted with steel blade, blend all ingredients, except milk. Slowly add milk; blend 30 seconds. Pour into saucepan; bring to a boil. Reduce heat and simmer 3 minutes. Serve immediately.
In a large bowl, mix milk and cornmeal. Stir in beaten egg, then add remaining ingredients and mix well. Pour batter into a greased and lightly floured pan and bake 25 to 30 minutes in a 350° oven.
Mix sugar and well beaten eggs. Add syrup, butter and vanilla then nuts. Pour	into unbaked pie shell. Bake in a 400° oven for 10 minutes then reduce temperature to 325° for 25 to 30 minutes or until done.
In a large saucepan, combine the cranberries, water and sugar. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, sprinkle the gelatin onto the orange juice to soften it and then add the gelatin-juice mixture to the hot cranberry mixture. Cool the mixture, then chill it until it becomes syrupy (approximately 2 hours). Fold in the celery, carrots, raisins and apples. Pour mixture into serving dish. Chill until mixture is firm (2 hours or more).
Combine water, sugar and cherries. Boil 5 minutes. Remove from heat and stir in Jell-O until dissolved. Add pineapple (do not drain), nuts and Coke. Pour in 9 x 13-inch pan. Chill.
Cream sugar and butter. Beat in eggs and vanilla. Mix flour, salt and soda together. Add to creamed mixture. Add oats, coconut, nuts, dates and raisins. Drop by teaspoonful on a greased baking sheet. Bake at 350° for about 10 minutes. Yields about 6 dozen cookies.
Brown ground beef and onion. Drain. Mix cooked macaroni, ground beef and all other ingredients (except cheese) in pan. Simmer on low 5 minutes. Add cheese. Serve when melted. Serves 4 to 6.
Combine the ground beef, egg, 3/4 cup cereal, salt, pepper, green pepper and onion; mix well. Mix together the sugar, catsup, nutmeg and mustard. Add half of this sauce to the ground beef mixture; mix well. Shape the meat mixture into 6 balls and place in 3-inch muffin cups. Top the meatballs with the remaining sauce. Sprinkle with the remaining 1/4 cup cereal. Bake at 400° for approximately 30 minutes.
Combine sugar, cornstarch and salt in a medium saucepan, then stir in the cream or half and half. Cook and stir over medium heat until thickened and bubbling. Remove from heat and stir in margarine or butter and vanilla. Pour into the baked pastry shell and sprinkle with cinnamon. Bake in a 325° oven about 30 minutes or until the edge is bubbly. Cool completely on a wire rack. Serves 8 to 10.