HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a wooden spoon (this is part of the secret). Grease sides and bottom of large cookie sheet. Grease sides and bottom of large saucepan. Mix margarine, evaporated milk, white sugar and salt. Mix well and place over medium heat, bring to a rolling boil, stirring constantly. Cook about 6minutes, test a few drops in cold water. When a soft ball forms, remove from heat and add peanut butter, marshmallow and vanilla. Again, mix well and as soon as all ingredients dissolve, pour into sheet. Let stand 4 to 6 hours before marking. Yields 4 1/2 pounds.
In a large bowl, combine the first 5 ingredients; set aside. In microwave-safe bowl, heat chips and oil on Medium-high for 2 minutes, stirring once. Microwave on High for 10 seconds; stir until smooth. Pour over the cereals and mix well. Spread on a waxed paper-lined baking sheet. Cool and break apart. Store in airtight container. Yields 5 quarts.
Brown onions in oleo, combine with soups and green peppers. Add chicken; beat well; place layer of chicken, layer of tortillas, layer of sauce, layer of cheese. Repeat. Bake at 350 degrees for 30 minutes. Serve hot. Makes six servings.
Add enough warm broth or water to make stiff dough of flour and egg mixture. Work out very thin. Cut into narrow strips. Let stand 2 or 3 hours or overnight. Cook chicken until tender. Remove skin and bones. Put chicken in broth. Add soup; bring to a boil. Add dumpling strips a few at a time. Boil after each addition. Simmer until dumplings are done. If too dry, add water or chicken soup to broth.
Mix together in an ice cream freezer container. Finish to the ring with milk. Pack container in the ice cream freezer with ice and salt. Start churning. (Be sure to follow instructions on the salt box for best results.)
In a medium size casserole dish, oiled with olive oil, place a layer of sliced bread. Drizzle it with olive oil. Place tomato slices on the bread (slices should be fairly thick). Sprinkle with cheeses, herbs, salt and pepper. Continue layering bread and tomatoes until casserole is full, with the last layer being bread. Drizzle oil on top layer. Top with cheeses. Bake at 350° until cheese is melted and casserole is hot.
Add oil, salt, sugar and yeast to water. Stir in flour; cover and set in warm place to rise. When doubled in bulk, add egg. Knead lightly and let rise again. Roll out 1/2 inch thick. Cut with 2-inch cutter. Crease in center with dull knife. Brush with melted butter and fold over, pinching at sides.
Mix all ingredients well. Roll into small balls. Place balls on a cookie sheet. Bake at 375° until brown, about 12 to 15 minutes.
Presoak beans in cold water for 4 to 5 hours. Put all ingredients in crock-pot. Cover and cook on low heat for 10 to 12 hours. May need to add more water as it cooks.
In medium mixing bowl, beat egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add sugar, beat until very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on a lightly greased cookie sheet. Press a kiss into each cookie, not all the way through. With a table knife, bring meringue up over candy. Bake in 275° oven for 30 minutes. Remove to rack and cool. Store in tight container.
Mix all ingredients together lightly, adding salt and pepper to taste. Turn into buttered casserole and bake in a 325° oven for 45 minutes.
In a heat-proof bowl, cover onion rings with boiling water for 15 seconds; drain immediately and cool with cold water. Drain again. Mix the other three ingredients and beat with a fork. Pour over onion rings and toss. Let sit at least 1/2 hour at room temperature. Do not refrigerate.
Dissolve warm water and dry yeast. Add yogurt, honey and salt. Mix in flour to semi-soft dough. Knead until smooth and elastic. Divide into 2 loaves. Put into 2 pans. Oil top. Cover with Saran Wrap and raise 1 hour. Bake at 350° for 45 minutes.
Mix all ingredients. Drop by spoon on baking sheet. Bake until brown at 325°.
In a large saucepan, bring rice, water and 1 teaspoon salt to a boil. Cover and reduce heat to low. Simmer 20 minutes. Remove from heat and let set 20 minutes.
Beat eggs until fluffy. Add remaining ingredients. Pour into 2 (9-inch) pie shells. Bake at 325° for 45 minutes.
Mix melted oleo, vinegar and bacon grease. Add spices and brown sugar. Dip cut up meat in warm sauce. Leave in pickle 3 days, turning once a day.
Mix all ingredients in a large mixing bowl. Pour into a 9 x 13-inch greased and floured pan.	Bake in a 350° oven for 45 minutes; bake for 35 minutes if using a glass pan. Frost with cream cheese frosting.
Combine dressing ingredients. Mix well. Toss with shredded cabbage. Cover and chill 1 hour or overnight. Yields 6 servings.
Soak venison slices in buttermilk for at least 10 minutes. Mix flour with salt and pepper. Dip venison in flour or place flour in plastic bag. Add venison and shake to coat. Fry in oil until well done. Drain.
Place chicken in a lightly greased 12 x 8 x 2-inch baking dish; set aside. Combine soup and next 5 ingredients, stirring well. Spoon over chicken. Bake at 350° for 30 minutes. Combine butter and cracker crumbs; sprinkle over casserole. Bake an additional 10 minutes. Yield: 6 to 8 servings.
Place melted butter in shallow baking pan. Sprinkle Parmesan cheese over butter and add chopped garlic. Place potatoes, cut side down, in butter mix. Bake at 400° for 30 to 40 minutes, or until potatoes are tender.
Combine 1 cup sugar, cornstarch and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks until thick and lemon-colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture; stirring constantly, about 2 or 3 minutes. Remove from heat; stir in lemon rind, lemon juice and butter. Pour into pastry shell.
Place chicken on wax paper covered with flour; cover chicken with flour and another piece of wax paper. Beat with mallet until as flat as possible. Turn over; more flour and beat. Layer a piece of ham and Swiss cheese on top of chicken; roll. Dip in egg with milk and seasoning, then in flour, then in bread crumbs. Dip twice if desired. Place in dish and bake at 350° for 30 minutes.
Cream the cream cheese and Cool Whip together. Add the powdered sugar and blend real good. Stir in the fruit cocktail and pecans. Pour into the graham cracker crust. Chill at least 1 hour before serving.
Spread half the Cool Whip in bottom of deep dish. Spread Oreo cookie crumbs over this and spoon pineapple over cookies. Now, add the other half of Cool Whip over this. Garnish with grated cookies and cherries. Chill.
In a large bowl, beat eggs and buttermilk. Add flour, sugar, soda and salt. Mix in oil and cereal. Allow batter to set for 24 hours. Keep covered in refrigerator up to 6 weeks. Can bake at 350° for 20 to 25 minutes or microwave approximately 2 to 3 minutes.
In a large stock-pot, add green chili sauce, tomatoes, diced chili and chicken broth. Heat over medium-low heat, stirring occasionally to prevent sticking, for 15 minutes or until warm throughout.
Combine biscuit mix, sugar, instant minced onion and oregano. Add butter, wine, cheese, egg and milk. Beat until well blended. Turn into well greased 8-inch round baking pan. Bake at 350° for 25 to 30 minutes or until lightly browned. Makes 6 servings.
Mix flour and sugar in bowl. Add beer all at once. Break eggs into bowl before mixing. Blend until mixed well. Dough will have thick consistency. Put in greased bread pans. Bake for 40 minutes at 375°. Loaves will be like English muffins when done. Makes 2 loaves.
Melt margarine in a 4-cup Pyrex container. Add sugar, cocoa and salt; blend well. Gradually add milk, stirring well. Micro-cook on Full power for 3 1/2 to 4 minutes, until thickened. Stir 2 or 3 times. Watch closely at the end of cooking to prevent boiling over. Store in glass jar and refrigerate. To use, remove lid and heat 3/4 to 1 minute. Stir and pour over ice cream.
Pour liquid smoke over brisket. Sprinkle with celery, onion and garlic salts. Refrigerate overnight in covered pan. Sprinkle both sides with table salt, pepper and Worcestershire sauce. Cover with aluminum foil and bake at 200° to 225° for 4 to 5 hours or until tender. Uncover and pour barbecue sauce over meat. Bake 1 hour longer. Serve with barbecue sauce.
Mash avocados. Add lemon juice, salt and pepper. Set aside. Combine sour cream, mayonnaise and taco seasoning. Blend well. Set aside.
Mix flour, margarine and ground nuts like pie dough. Pat evenly in bottom of a 13 x 9-inch pan. Bake at 375° for 15 minutes. Let cool. Mix sugar, cream cheese and 1 cup Cool Whip. Spoon over crust.
Cook noodles per package directions. Drain and rinse with cold water to prevent sticking. Add tuna and peas. Add remaining ingredients. Spray casserole dish with Pam or other vegetable oil spray. Pour into casserole dish and bake at 350° for 25 minutes. Can add grated cheese, if desired, prior to baking.
Preheat oven to 425°. Line one 9 inch pie plate with pastry. Spread crust evenly with softened butter; chill well. With wire whisk, beat eggs. cream and salt. Stir in cheese. Pour egg mixture into crust. Bake 15 minutes; turn oven to 325°. Bake 35 minutes. Quiche is done when knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.
Cook manicotti according to package directions. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink, drain. Stir in spaghetti sauce.
Combine eggs, parsley, 1/2 teaspoon salt and pepper. Cut pork in 1/4-inch pieces. Sprinkle with 1/2 teaspoon salt. In large frypan, cook pork in olive oil over medium heat until well browned. Add mushrooms and butter; cook 10 minutes, stirring frequently. Cook spaghetti in boiling salted water; drain. Add to pork mixture; blend well. Transfer to deep platter. Pour egg mixture over spaghetti. Lift and turn with serving fork and spoon. Sprinkle with cheese; lift and turn until well mixed. Makes 4 servings.
Sift first 7 ingredients together. Mix milk, shortening and egg; add to flour mixture, stirring just enough to moisten. Fold in strawberries, nuts and raisins.
Preheat oven to 350°. In a large bowl, combine cake mix, pie filling, extract and eggs. By hand, stir until well mixed. Pour into greased and floured 10 x 15-inch pan. Bake 30 minutes. In small saucepan, combine sugar, butter and milk. Boil for 1 minute, stirring constantly. Remove from heat, stir in chocolate pieces until smooth. Pour over still warm bars.
Saute butter and onion until onion is soft. Add broccoli and cook until defrosted. Take off stove. Add Cheez Whiz, Minute rice and cream of celery soup. Mix well and place in an ungreased casserole dish. Bake at 350° for 40 minutes (uncovered).
Bake at 350° until it sinks in (approximately 5 to 8 minutes).
Place cottage cheese, milk and lemon juice in blender. Blend at medium speed. Fold in Blue cheese. Keep in jar in refrigerator until used. Makes approximately 1 cup. There are 21 calories per tablespoon.
Season chicken pieces generously with salt, cayenne and black pepper. In a heavy, iron pot, put enough oil to cover the bottom of the pot. Over moderately high heat, brown the chicken pieces. Remove and set aside.
Combine all dry ingredients. Make a well in the center and add eggs, buttermilk and cooking oil. Bake in muffin tins 18 to 20 minutes at 350°.
Preheat oven to 400°. Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with vegetable pan spray. Combine apples, celery and onion. Add margarine and water. Put in small baking dish. Cover. Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven. Salt squash. Fill with apple mixture.
Mix together meal, sugar, salt and 1/2 stick margarine. Scald with 3 cups of boiling water. Add beaten eggs and hot milk. Pour into heavy 10-inch skillet in which 1/2 stick margarine has been melted. Bake at 400° until brown, then reduce heat to 350°. Time about 45 minutes.
In saucepan, brown beef and cook green peppers and onion with garlic until tender; stir to separate meat. Add remaining ingredients. Bring to a boil; reduce heat. Cover; cook over low heat 5 minutes or until done. Stir occasionally.
Melt butter in dish in oven. Quarter and peel potatoes. Combine 1/4 cup Parmesan cheese and 1/4 cup flour in plastic bags. Shake potatoes in mixture. Season and bake in butter at 350° for 1 hour.
Mix all the ingredients. Makes 3 meat loaves with 2 pounds of ground beef or chuck.
Cream butter and oatmeal and set aside for two hours. Beat eggs and sugar. Mix flour, spices and soda. Combine oatmeal, egg and flour mixtures. Add remaining ingredients. Refrigerate overnight.
Cream the sugar and shortening. Add egg and salt; stir good. Add sour milk, soda, vanilla and flour. Add cut up rhubarb; pour batter in oblong pan and sprinkle mixture of 1/4 cup brown sugar and 1 teaspoon cinnamon over the top. Bake at 350° for 30 to 40 minutes.
Cream butter; add vanilla. Stir in flour and oats. Shape into 2 rolls, 1 1/2-inches in diameter. Wrap in waxed paper and chill 1 hour.
Heat chocolate and 2 tablespoons of the milk in saucepan or microwave, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture; beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.
Combine 3 cups cake flour, baking powder and salt in a medium bowl. Sprinkle 1 tablespoon flour mixture over blueberries and toss gently to coat; set aside.
Mix first 4 ingredients together and bake for 1 hour at 350°. Remove from oven. Sprinkle cheese on top and cover with foil. Let stand until cheese melts. Serve.
Heat water in a medium saucepan. Dissolve the cinnamon candies in the hot water. Add apples. Cook until apples are tender. Add gelatin; stir until dissolved. Pour into your prettiest mold. Excellent served with ham.
Cook broccoli until fork-tender; drain. Add cheese and oleo while hot. Mix other ingredients into broccoli. Place into casserole dish. Cover with crushed Ritz crackers. Bake, uncovered, in oven for 40 minutes (350°).
Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in mixing bowl and cream. Add sour cream and half of flour mixture and blend. Add remaining flour and stir in by hand. Set oven at 400° to preheat. Divide dough in half and roll each part on lightly floured surface to 1/4-inch thickness. Sprinkle with sugar, roll in lightly. Cut with floured cutter. Lift to greased cookie sheet with pancake turner. Bake 8 to 10 minutes until golden brown. Cool and decorate. Makes about 6 dozen.
Melt margarine in large glass baking dish. Dredge seasoned chicken on both sides in the butter. Bake at 350° for 15 minutes uncovered. Mix mushroom soup and milk. Pour mixture over chicken pieces. Bake, covered, for 30 minutes. Drop dumplings into gravy. Bake uncovered until dumplings are light brown.
In a deep roaster, with cover, combine all ingredients except picnic ham. Do not add salt. Top with picnic ham, cover and place in cold oven. Then bake at 300° for 3 to 4 hours or until peas are very tender and mushy. Lift meat from soup. Slice and serve hot or cool. Refrigerate for future use.
Combine strawberries and peaches. Stir in condensed milk, evaporated milk, half & half and milk. Add sugar, salt and vanilla extract. Stir until mixed. Pour into ice cream canister and pour in additional milk to the proper level for your make of ice cream freezer.
Cream shortening and sugar. Add eggs; mix well. Sift flour with salt and soda; add to above. Add vanilla, nuts, oats and chocolate bits; mix well. Drop scant teaspoons. Bake at 375° for 10 to 12 minutes.
Make a dough by combining oleo, sugar, eggs, vanilla, baking powder and flour. Spread 1/2 of the dough on a cookie sheet. Carefully spoon pie filling over dough. Then spread other half of dough over filling and swirl. Bake at 350° for 45 minutes.
Add Jell-O, boiling water and ice cream; stir until melted. Chill until thick. Fold in 1 pint of drained strawberries. Pour into graham cracker crust. Enough for 2 pies.
Chop Sizzlean into small pieces; fry until brown. Remove meat from pan and discard all but small amount of fat. Dice onions and saute in the fat. Add brown sugar, vinegar, mustard and Worcestershire sauce. Simmer for 10 minutes.
Mix cottage cheese and pineapple. Sprinkle jello over and mix well. Then stir in Cool Whip.
Combine sugar, cream of tartar, salt and water in heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook without stirring to 240°. Beat egg whites at room temperature to soft peaks; continue to beat slowly, adding syrup mixture. Add flavorings. Continue beating until stiff peaks form and frosting is thick enough.
Pat out 1 roll of crescent rolls in lightly greased 9 x 13 pan. Alternately with the salami, Provolone, ham, Swiss, pepperoni and Mozzarella. Cover with drained roasted peppers. Scramble the 2 eggs. Add salt and pepper and crushed garlic. Pour over peppers. Take other roll of crescent rolls and cover. Scramble egg yolk and brush. Bake at 350°, uncovered, 1/2 hour and covered for 1/2 hour more.
Bake,	then mash sweet potatoes.	 Add remaining ingredients and mix well. Pour into remaining ingredients and mix well. Pour into casserole and bake at 400° for 20 minutes.
Beat cheese until smooth, gradually beating in sugar. Blend in sour cream and vanilla flavoring. Fold in whipped topping. Spoon into crust and chill until set, at least 2 hours. Top with strawberries, if desired.
Mix Kool-Aid, sugar, water, pineapple juice and lemon juice together. Just before serving, add 7-Up.
The pie that does the impossible by making its own crust. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2-inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Cream butter and sugar; add eggs. Mix dry ingredients together. Add juice alternately with flour. Add nuts and raisins last. Bake in a tube pan. Place pan of water over top of cake for 2 hours, baking at 250°. Then take water out and raise heat to 300° and bake about 1 1/2 hours or until toothpick comes out dry.
Place one headless trout on a sheet of aluminum foil. Insert several slices of butter and seasoning inside the trout. Wrap trout in foil so it's sealed. Cook trout over hot coals or an open flame. Cook for approximately 5 to 7 minutes on each side. Cooking time will vary depending on temperature. Remove from heat. Open foil and allow several minutes to cool. Hold trout and flake off one side fillet from bone. Turn trout over and repeat. All bones should be removed by using this method. Serve.
Wash green peppers. Cut off tops and remove seeds. Steam peppers, tops included, until barely tender. Cook rice by package directions (leftover rice can be used). Saute onion and mushrooms until soft in butter. Stir in remaining ingredients. Place drained peppers in an oiled baking dish. Spoon in rice mixture. Replace tops. Bake, uncovered, at 400° for 15 minutes or until heated through.
Layer the first 4 ingredients in a pan. Dot butter on top. Bake 45 minutes at 350°.
Crumble sausage and hamburger. Fry until done. Drain all the grease from mixture. Make sure hamburger and sausage is mixed well. Cut cheese in small pieces and blend into the meat mixture until the cheese is completely melted and blended in. Place on hamburger bun. Heat in oven until bread is brown. Serve.
Preheat oven to 300°. Bake the eggplant for 30 minutes until soft. In the oil, saute onion, garlic, parsley, bell peppers and tomatoes. Add spices. Cook for 20 to 30 minutes. Add tomato paste, ketchup, chili sauce and eggplant. Cook for 20 more minutes. Puree in a blender; serve warm with tortilla chips.
Cream butter, sugar and vanilla. Mix in eggs and sour cream. Sift together flour, baking soda and baking powder and add to cream mixture. Set aside. Mix chopped nuts and sugar in another bowl. Pour half of batter in an ungreased 13 x 9-inch glass baking dish, spreading evenly. Sprinkle half of nut-sugar topping. Add top layer of batter. Sprinkle on remaining topping. Bake at 350° for 30 minutes. Serves 12. A New Year's morning tradition in the Worth family.
Mix cream cheese, mayonnaise, mustard, cayenne pepper and garlic powder until smooth. Fold in artichoke hearts and crab. Can be served hot or cold with crackers or bread.
Line a 9 x 13 pan with graham crackers. Mix pudding mix with milk until set. Fold in Cool Whip. Put half over graham crackers. Repeat process. Microwave tub of frosting until soft. Pour over cake to cover completely.
Cream together sugar, vanilla and butter until creamy. Add eggs, one at a time. In separate bowl, mix dry ingredients together. While mixing at low speed, add sour cream alternately with the dry ingredients, into the cream mixture, beginning and ending with the dry ingredients. Stir in nuts and chips. Bake at 350° for 25 to 35 minutes.
Combine broccoli, onion, raisins, and walnuts in a large bowl.
In 1 1/2-quart casserole dish, combine soup, milk and soy sauce. Stir in green beans and 1/2 fried onions. Cover and microwave on High for 7 minutes, stirring halfway. Sprinkle with remaining onions; microwave, uncovered, for 1 minute.
In saucepan, combine all ingredients, except chicken. Heat until butter melts. Place chicken in shallow glass dish and brush with sauce. Let stand 10 to 15 minutes before cooking. Grill chicken.
With fork, crumb and mix together first 6 ingredients. Remove 1/2 cup of mixture and combine with Heath bars. Heat buttermilk and egg together for 3 minutes. Add to the first mixture. Spread in large 9 x 13-inch greased pan; top with Heath bar mixture. Bake at 350° for 30 minutes.
In a dish, combine dressing, juice, sugar and soy. Add chops and turn to coat. Cover and marinate in refrigerator, turning occasionally, for 3 hours or overnight. Remove chops and bring marinade to a boil. Grill or broil chops, basting with marinade until done. Meanwhile, grill or broil pineapple brushed with marinade until golden. Bring remaining marinade to a boil and serve over chops.
In 9 x 13 inch pan, spread pie filling evenly over bottom, sprinkle cinnamon over top. Evenly, spread dry cake mix next. Mix brown sugar and nuts together and spread over top. Lay the butter patties over all, covering entire top of cake.
Saute beef lightly in butter or margarine in a medium sized frying pan, break up with a fork as it cooks. Add remaining ingredients except sour cream. Stir constantly until sauce is bubbly hot. Stir in sour cream just before ready to serve; heat just to boiling; remove from heat as gravy may curdle. Serve over hot noodles, rice or mashed potatoes.
Combine vinegar, ketchup, oil, soy sauce, Worcestershire sauce, mustard, salt, pepper and garlic powder; blend well. Pour marinade over meat and refrigerate several hours or overnight; turn often. Allow meat to stand in marinade for 30 minutes at room temperature. Grill 8 to 10 minutes on each side. Cut into thin, diagonal slices. Yields 4 servings.
Grease a 9 x 13-inch Pyrex dish. Place bread as a liner in bottom of dish. Sprinkle on cheese, then sausage. Mix together eggs, milk, salt, mustard and pepper. Pour egg mixture over the bread, sausage and cheese. Chill overnight. Bake at 350° for 35 to 40 minutes. Serve hot.
Heat pineapple in juice. Sprinkle Jell-O over top of pineapple and mix well. Let set until cool. Add buttermilk and fold in Cool Whip. Chill until firm.
Cook hen until tender in small amount of water; remove from bone and cut into bite-sized pieces. Saute green pepper, garlic and onions in little salad oil. Add chicken broth and then add tomatoes, chili and mushroom liquid. Simmer mixture slowly until chili is dissolved, about 30 minutes. Cook vermicelli as directed on box. In large (or two medium) casserole, put layers of vermicelli, cheese, chicken and chili mixture. On top layer place mushrooms and more cheese. Bake at 250° for 1 1/2 hours. Yields 16 to 20 servings
Heat mixture until boiling, then add potatoes. Reduce heat to low. Cover and cook 10 minutes. Top with 1/2 cup shredded Cheddar cheese.
Mix all ingredients in large bowl and pour into pie crusts. Refrigerate. Best when served cold.