HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oleo, sugar and syrup; mix in oats and vanilla. Spread into heavily greased 9 x 13-inch baking pan. Bake at 350° until golden in middle and lightly browned around edges, about 15 to 20 minutes. Cool. Melt chocolate chips and peanut butter together. Spread over cooled bars. Refrigerate 1 hour. Makes 36 bars.
Combine first 4 ingredients in salad bowl, mixing well. Blend remaining ingredients in another bowl. Pour over vegetables, tossing to mix. Chill overnight. Makes 10 servings.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine brown sugar, butter and vanilla extract. Beat until creamy. Add egg; beat well. Gradually add flour mixture. Mix well. Stir in 1 1/3 cups semi-sweet chocolate chips and nuts. Spread into foil-lined 9-inch square pan. Bake 23 to 25 minutes. Remove from oven and sprinkle remaining semi-sweet chocolate chips over top. Allow to stand until morsels become shiny. Spread with spatula. Let cool. Chill 5 to 10 minutes.
Mix pudding, milk, sour cream and Cool Whip. Layer in large dish with wafers and bananas. Chill and serve.
Mix sour cream with soda; set aside. Cream butter and egg yolks. Add sugar. Sift flour, salt and baking powder together. Add dry mixture and sour cream alternately to butter mixture. Add vanilla. Beat egg whites. Fold into batter. Mix remaining ingredients together. Sprinkle over batter. Cut through batter with knife. Pour into 8 x 11 1/2-inch greased pan. Bake for 35 to 40 minutes at 350°. Sprinkle powdered sugar over top if desired.
In a long greased baking dish, put pieces of chicken. Combine other ingredients and pour over chicken. Bake in a 350° oven for 1 1/2 hours. Baste occasionally.
Preheat oven to 400°. Place margarine in a 13 x 9-inch baking pan. Place pan in oven for 3 to 5 minutes, until margarine melts. Remove pan from oven.
Cook broccoli until tender; drain. Make sauce with milk and cheese in double boiler or heavy pan. Add broccoli and mix well. Layer broccoli, cracker crumbs and butter in casserole dish. Bake for 20 to 25 minutes in a 350° oven.
Brown ground beef. Add Sloppy Joes or taco mix, tomato paste and water. Cook down until desired thickness. Serve over Fritos. Garnish with diced tomatoes, chopped onions, shredded Cheddar cheese and shredded lettuce. Looks awful, tastes good!
Cook the broccoli with 1/2 teaspoon salt in the water in a saucepan until tender; drain. Saute the onion in the margarine in a large skillet. Add the soup, cheese, salt, m.s.g., pepper, Tabasco sauce and Worcestershire sauce. Cook over medium heat until the cheese melts, stirring occasionally. Add the broccoli. Cook for 1 minute longer, stirring occasionally. Stir in the mushrooms. Cook until heated through. Serve hot with crackers or chips. May add 3/4 cup slivered almonds. Yields 16 servings.
Sprinkle green beans, mushrooms, onions, ham or chicken and cheese in a deep 10-inch pie plate. In blender, place milk, Bisquick, eggs, salt and pepper to taste. Blend for 15 seconds on high speed. Pour over ingredients. Bake in a preheated 400° oven for 30 minutes. Remove from oven and let set for 5 minutes. Serve.
Cook and drain spinach. Saute onions in butter. Mix all ingredients. Put in casserole and bake for 20 to 30 minutes in 350° oven. If you double, use 5 packages of spinach.
Brown sausage & drain mix sausage, pork & beans & soup put in casserole dish; slice apple over top; sprinkle with brown sugar; bake at 350 for 1/2 hour.
Combine first 6 ingredients. Shape into loaf. Cover and refrigerate overnight. Cut loaf into 1/2-inch slices. Coat with flour. Brown on both sides in hot oil. Put in casserole dish. Mix soup and 1/2 soup can of water. Pour over meat. Cover and bake at 325° for 1 hour.
Mix all canned ingredients together with meat and heat until bubbly. Stir in chips. Sprinkle cheese on top. Bake at 350° for 15 to 20 minutes.
Heat oven to 400°. Combine blackberries, sliced apples and sugar to taste. Place in greased deep dish. Mix flour, sugar and butter into a crumble. Place over fruit and cook for 1 to 1 1/2 hours until crumble is brown. Cool and serve topped with whipped cream.
Mix all together except Cheez Whiz. Place in greased baking dish or pan and spoon Cheez Whiz onto. Bake 1 hour at 350°. When Cheez Whiz begins to brown, cover with foil for remainder of baking time.
In a large skillet, saute the pork sausage until no longer pink, breaking up sausages. Add the onion and butter. Saute a few minutes longer until onion is soft, not brown. Add the shredded potatoes. Saute until soft. Beat eggs, salt, pepper and water and pour over sausage-potato mixture. Cook on medium heat. As eggs begin to set, push cooked portion to center of pan. When eggs are light brown on bottom and almost set on top, sprinkle with parsley or thyme. Serve directly from pan with tomato salad. Makes 4 servings.
Tear bread into bite size pieces and place in a greased 13x9x2 baking dish. Brown and drain sausage. Spoon over bread. Sprinkle with cheese. Beat eggs, milk, mustard, salt and pepper. Pour over mixture in dish. Bake at 350 degrees 35 to 40 minutes Cheese will rise to top. Mixture can be prepared night before and stored in refrigerator. Bake right before serving.
Soak and cook peas. Mix with remaining ingredients and refrigerate overnight. Serve with corn chips.
Combine the first 5 ingredients and place in an 11 x 7-inch baking dish. Sprinkle with the bread and cheese. Drizzle with the melted butter. Bake uncovered for 25 to 30 minutes at 350° or until heated through. Yield: 5 servings.
Mix all ingredients and chill. Serve with chips or veggies. Mm-Mm good.
Cream oleo and sugar; beat eggs in well. Add bananas; beat well again. Add flour, soda and nuts until just blended. Spoon in paper lined or well-greased and floured cupcake pans. Makes 10 to 12. Bake at 350° for 25 to 30 minutes.
Place roast in pan. Spread creamy onion soup over roast. Cover pan tightly with tinfoil. Bake in oven at 325° for approximately 2 1/2 hours.
Sift together the flour, baking powder and salt. Blend 3 tablespoons of butter and stir in sugar. In measuring cup, lightly beat 1 egg with fork and add enough milk to measure 3/4 cup plus 2 tablespoons and beat this mixture into the flour mixture. Stir in blueberries and transfer the batter to a buttered 8-inch square baking pan. Spread the batter evenly.
About 3 hours before serving, stick cloves in oranges and lemons. In a large kettle, combine 6 cups of wine, sugar and cinnamon sticks. Add clove-studded fruit. Cover; let stand until shortly before serving. Remove cover and bring just to a boil. Remove from heat, cover and steep 15 minutes. Remove fruit and cinnamon sticks, gently squeezing fruit (don't break peel). Add remaining wine; heat through. Serve hot. Makes 25 five ounce servings.
Preheat oven to 350°. Grease bottom only of 9-inch spring-form pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand. Add eggs and vanilla; mix well. Stir in chips. Pour into prepared pan. Reduce oven temperature to 300°. Bake 50 minutes or until center is set. Cool. Chill thoroughly. Remove side of spring-form pan. Garnish as desired. Refrigerate leftovers. Prep time: 45 minutes. Total time: 4 hours. Makes one 9-inch cheesecake.
After cutting fruit and nuts, mix thoroughly. Press tightly in crock. Let stand 1 week or ten days before cutting. This keeps indefinitely. Half of this recipe makes a good nice cake. Fruit balls can be made out of this recipe (part) also. Takes about 1 teaspoon of fruit. Roll into a ball, then roll in coconut.
Bring to a boil the sugar, margarine and milk for 3 to 4 minutes. Add remaining ingredients. Drop by spoonful on wax paper. Let cool and enjoy.
Cook rice in water until tender. Turn into a large bowl and cool slightly. Break tuna into large chunks and add to rice. Stir in 1/3 cup of the soup. Prepare pie crust. Roll out on floured surface to 14 x 11-inch oval. Spoon tuna mixture down center third of pastry. Bring sides up and over filling to meet. Press long edges together and pinch seam tightly with fingers. Pinch each end of roll tightly until filling is completely enclosed.
Bake at 450° for 10 to 12 minutes. Makes about 12 biscuits.
Melt butter in a saucepan. Add remaining ingredients, except scallops. Simmer 10 to 15 minutes, stirring occasionally. Add scallops and saute until all are fully cooked, but not overcooked. Makes 20 servings.
Preheat oven to 375°. Sift together flour, baking soda and salt. Set aside. Combine butter or shortening, granulated sugar, brown sugar, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate chips and nuts, if desired. Put on ungreased cookie sheet. Bake for 10 to 12 minutes.
Mix together and bake at 325° for approximately 1 hour. Stir and cook until dries out.
Melt chips in microwave pan for 3 minutes. Take out and add condensed milk. Stir until mixture is creamy. Pour in nuts. Stir all together in Pam-sprayed pan and chill in refrigerator for 1 hour. May use any flavor chips.
Grease baking dish and line bottom with Fritos. Add chili. Place onion on top. Bake at 400° until bubbly hot.
Mix together in a double boiler. Cook until thick. Cool. Beat egg whites until stiff. Add 1/2 cup sugar and fold into first mixture. Pour into baked crust. Put in oven until brown at 350°.
Cook chicken until tender; remove from bones; reserve broth. Cut chicken into small pieces and place in 13 x 9 x 2-inch pan. In saucepan, mix and bring to boil reserved broth and chicken soup. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour soup and broth over chicken, then spoon batter on top to make crust. Bake at 425° for 30 minutes. Optional: use canned peas and carrots in broth and soup.
Cream butter and sugar. Add buttermilk, eggs, flavoring and coconut. Mix well. Pour in pie crusts and bake at 375° for 30 to 40 minutes.
Preheat oven to 350 degrees. Grease the bottom and sides of an 11 X 7 inch baking dish. Chop the onions. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Place zucchini and onion in glass 4-quart casserole. Cover with ice water and salt. Let stand 1 hour; drain. Combine vinegar, water, sugar, celery seed, turmeric, dry mustard and mustard seed in a 1-1/2 quart glass casserole. Microwave on full power 8 to 10 minutes, or until mixture boils. Pour mix over zucchini and onions. Let stand covered 1 hour. Microwave, covered, on full power, for 15 minutes or until mixture boils a minimum of 3 minutes. Pack into hot sterilized jars, leaving 1/2 inch head space; add hot lids, process in boiling water bath 10 minutes plus 1 minute for each 1,000 feet above sea level. Remove jars to towel or rack. Cool overnight. Makes 4 pints.
Mix ingredients. Let cheese soften. Put in refrigerator. Then roll in pecans. Put on crackers.
Mix together with spoon. Spoon drop onto greased cookie sheet. Bake in preheated oven (450°) for 10 minutes. Makes 8.
Mix sugars with margarine. Add eggs and beat well. Mix dry ingredients together and add orange slices to coat. Add vanilla, dry ingredients and then add oats, coconut and pecans.
Steam onion, garlic, celery and pepper in bacon fat. Add flour, salt, chili powder and sugar and brown like gravy. Add water and simmer a few minutes. Add tomatoes and vinegar and cook about 15 minutes. Add cooked shrimp. Serve on rice.
Fry sausage until brown. Pour off grease. Add cream cheese and Ro-Tel tomatoes. Heat thoroughly. Serve with chips.
Mix Kool-Aid with water and sugar in gallon jar. Finish filling jar with pineapple juice. Refrigerate overnight. Add ginger ale and ice just before serving.
Beat well eggs, sugar and oil. Add flour, soda, salt, cinnamon and vanilla. Fold in apples and nuts. Pour into a greased and floured pan, 15 1/2 x 10 1/2 x 1-inch. Bake at 350° for 40 to 45 minutes. Remove from oven and sprinkle with sifted confectioners sugar. Cut into bars.
Beat German chocolate cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15 x 10-inch jellyroll pan coated with cooking spray. Bake at 350° for 15 minutes.
Combine all the ingredients. Press firmly into bottom and sides of a 1-inch pie plate. Bake at 400° for 5 minutes. Cool crust, then chill.
Combine margarine, corn syrup, peanut butter, salt and vanilla in large bowl. Stir in powdered sugar gradually. Turn onto board and knead until well blended and smooth. Add nuts gradually, pressing and kneading into candy. Press out with hands or rolling pin into square 1/2-inch thick. Cut into serving pieces. Yield: 2 pounds fudge.
Chop artichokes fine. Blend all ingredients and put in a buttered ovenproof dish. Bake until brown and bubbly at 350° for 25 to 30 minutes. Serve with tortilla chips.
Melt cheese, add garlic and nuts. Sprinkle chili powder on leaf paper and shape cheese into roll. Roll in chili powder and wrap in foil. Refrigerate. Slice before serving.
In large bowl sprinkle corn oil and vinegar over potatoes. Toss lightly to coat. Combine mayo, yogurt and mustard. Add mayo mixture and remaining ingredients to potatoes. Toss to coat well. Cover; chill.
Heat milk, sugar and salt on low until bubbly. Dissolve cornstarch in milk. Add to first mixture and also add eggs. Cook until clear, about 10 minutes. Remove from stove and add vanilla, margarine and peanut butter. Whip smooth and cool a little before filling cooked pie shell. Top with Cool Whip.
In 2 gallon or larger container, combine all ingredients. Sweeten to taste. Chill before serving.
Melt margarine in medium saucepan over medium-high heat. Add vegetables and saute until soft. Reduce to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsley. Gradually add milk, stirring constantly. Add sherry, crab and salt to taste and simmer 15 to 20 minutes. Do not boil. (Use cornstarch now to thicken to liking.) Serve hot. Have crackers with it. Serves 6.
Preheat oven to 350°. Lay minute steaks out separated to thaw. Prepare Stove Top stuffing according to directions. Place a spoonful of stuffing on each minute steak. Roll the minute steak up.
Melt margarine in an 8-inch square pan. Snip biscuits into quarters with kitchen shears and place in melted margarine. Roll pieces with fork to completely coat them. Blend sugar and cinnamon in small saucepan; add corn syrup. Cook over low heat until sugar melts. Stir in nuts and drizzle over biscuit pieces. Bake at 375° for about 15 minutes until biscuits are well browned. Let stand 5 minutes then invert on serving plate. Break buns apart with fork.
Beat egg. Add wet ingredients. Stir in muffin mix. Grease casserole dish. Bake at 350° for 50 to 55 minutes.
Combine first 4 ingredients. Beat 2 minutes. Add eggs, one at a time. Pour batter into greased, floured 10-inch tube pan or Bundt pan. Bake at 325° for 1 hour or until cake springs back when lightly touched. Cool on rack, right side up, for 15 minutes. Remove from pan.
Mix all ingredients together, except oleo. Pour melted oleo over other ingredients. Bake at 350° about 1 hour.
Mix first 5 ingredients together. Pour 1/2 batter in 10-inch iron skillet. Spread next 2 ingredients over this. Add remaining batter. Bake at 375° for 35 to 45 minutes.
Combine apple slices with orange juice in bowl. Place spinach in salad bowl. Drain apple slices, reserving 1/2 cup orange juice. Arrange tomato wedges and apple slices over spinach. Sprinkle bacon and nuts in center.
Put everything in a large bowl and mix well with a fork. Put salad oil in a frying pan (I use a Teflon coated pan) to cover the bottom about 1/4-inch high. Heat until hot. Drop tablespoonful of mixture into pan; cook until brown and carefully turn and cook second side. Drain on brown paper bag or paper towels. These taste wonderful warm or cold. (I like them the second day cold from the refrigerator.) This is great at a picnic.
Combine the first 7 ingredients by hand and pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Combine remaining ingredients and cream them well. Ice with the frosting and refrigerate. It is better if it sets overnight and is served the following day. It keeps well.
Add chocolate to melted butter. Stir on low heat until melted. Cool enough so marshmallows won't melt when added. Add nuts. Let stand until it solidifies enough to form a log. Chill before slicing.
Mix sugar, cocoa and milk together; add butter. Microwave 10 minutes. Stir in peanut butter, vanilla and marshmallows. Stir and pour in pan to cool.
Preheat oven to 350°. Drain artichoke hearts and cut into small pieces. Combine artichoke pieces, mayonnaise and Parmesan cheese in a medium-size bowl and mix thoroughly. Transfer mixture into an ovenproof serving dish and sprinkle top with breadcrumbs. Bake for 15 minutes. Serve with your favorite tortilla chips.
Heat oil in saucepan over high heat. Add beef, scallions and ginger. Sear beef on all sides, being careful not to burn ginger and scallions. Add sherry, soy sauce and sugar; mix well and cook 2 to 3 minutes. Add water; bring to boil. Reduce to medium heat. Cover and cook 20 to 30 minutes, stirring occasionally. Add anise; reduce heat to low and cook 30 minutes more. Serve hot or cold with rice.
Spread softened cream cheese in pie plate. Spread thawed chili over cream cheese. Cover with cheese and bake in 350° oven for about 20 minutes. Serve with nacho chips, Fritos, Doritos, etc.
Boil together buttermilk, butter and sugar until mixture reaches the soft-ball stage (240° on a candy thermometer). Add baking soda, vanilla and peanut butter. Beat until creamy and thick. Add peanuts and drop by tablespoonfuls onto greased paper.
Mix all together. Bake at 350° for 45 minutes in a 9 x 13-inch pan, greased and floured.
Cream together sugar, egg, oil and persimmon pulp (remove top of fruit and blend on high speed in blender). Mix and add rest of the ingredients. Drop from teaspoon to cookie sheet. Bake at 400° until brown, about 10 minutes. Recipe may be doubled.
Boil raisins, dates and water for three minutes. Cool to lukewarm. Add oil, egg and vanilla. Mix. Add dry ingredients (which have been mixed together). Mix thoroughly. Chill. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Artificial sweetener may be added to make cookies sweeter, but they are good and more healthy with only the fruit as sweetener.
In a large nonstick frying pan over medium heat, heat 1 1/2 teaspoons oil. Add 4 chicken breast halves and brown on both sides. Remove to plate. Repeat with remaining 1 1/2 teaspoons oil and 4 chicken breast halves. Add the onions and garlic. Saute 5 minutes until soft. Add tomato sauce and stock. Stir well. Add chicken breasts and spoon sauce over them. Cover and cook 15 minutes, or until chicken is cooked. Meanwhile, cook the spaghetti in a large pot of boiling water for 10 minutes or until tender. Drain and place on a large platter. Top with chicken and sauce. Sprinkle with the Parmesan.
In a large bowl, combine oats, brown sugar, flour and salt. Mix well by hand. Cut in butter until crumbly. Pat 2 cups of mixture into greased 13 x 9-inch pan. Cover with rhubarb. In saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling. Spoon over rhubarb. Combine nuts with reserved crumbs mixture. Sprinkle over cherries. Bake at 350° for 40 to 45 minutes.
Beat butter and Crisco. Add sugar, a little at a time, beating constantly. Add lukewarm milk, a little at a time, still beating constantly. Add salt and vanilla. Beat for at least 4 minutes, until sugar is broken down and frosting is of smooth consistency.
In a medium saucepan bring to a slow boil the syrup and sugar. Add peanut butter and cook until well blended. Pour this over the cereal. Stir until well coated. Press into a greased 9 x 13-inch pan. Serve warm or at room temperature.
Wrap each roughy filet in aluminum foil. Add potatoes, green beans, carrots and onions to each filet. Mix butter, lemon pepper, onion powder, garlic powder, salt and pepper. Pour over top of each. Close up the foil and bake at 320° for 2 1/2 hours.
Sift flour, soda, ginger, cinnamon and salt together. Cream sugar and shortening with molasses until well blended in a large bowl. Add	dry sifted ingredients to bowl alternately with boiling water, beginning and ending with dry ingredients; stir in eggs. Pour into a well-greased 13 x 9 x 2-inch baking pan. Bake in moderate oven at 350°	for 30 minutes or until center springs back when pressed with fingertip.	Cool in pan at room temperature.
Bake sugar cookie dough or lemon bar crust in 9 x 13 pan at 350 degrees for 10-12 minutes. Cool. Mix cream cheese, powdered sugar and vanilla together until there are no lumps. Add cool whip. Spread on cooled crust and top with fruit.
In small pan, mix sugar, flour and salt and stir in pineapple juice and egg. Cook moderately, stirring until thickened. Add lemon juice. Cool. Cook pasta in 6 cups of water. Boil only 2 minutes. Remove from heat; cover. Let set 6 to 8 minutes. Drain at once and rinse with cold water. Combine cooked mixture with pasta. Cover and chill in refrigerator. Stir rest in lightly. Chill at least 1 hour.
Cook ground beef and onion. Drain fat. Add seasonings and soup. Simmer 5 minutes. Combine mixture with vegetables. Put into greased 2-quart casserole and top with mounds of potatoes. Bake in a 350° oven for 20 minutes. Yields 6 servings.
Form into small balls and saute quickly in 2 tablespoons of hot oil. When meatballs are sauteed, put them all in skillet. Add 2 tablespoons tomato puree and 1 cup beef stock or bouillon. Simmer for 15 minutes. Let stand for several hours or overnight. Just before serving, reheat, but do not boil. Add 1 cup sour cream.
In a pan with 2 tablespoons oil, brown 3 medium chopped onions, 2 medium grated carrots and 1 1/2 cups shredded cabbage. Stir until oil disappears. Add 6 ounces tomato paste and 2 beef bouillon cubes. In a second pan, boil 3 or 4 large beets. When they are tender, grate them. Cook 4 medium potatoes and cut into small pieces. In large pot, boil 1/4 pound soup meat and 4 quarts water. When meat is tender, add other items. Cook only 10 minutes. (Cooking longer discolors the soup.) Salt and pepper to taste and serve with a tablespoon of sour cream. A thin slice of lemon squeezed into each soup enhances the flavor.
Peel and thinly slice potatoes into sprayed casserole dish. Mix soup with milk in microwave container. Microwave almost to boiling point. To potatoes, sprinkle onions, salt, pepper and celery seed over. Add mushrooms. Top with soup mixture. Bake at 375° for 1 hour or until potatoes are tender.
Mix margarine, sugar and eggs. Next, add flour, baking powder and milk. Blend in blueberries. Bake in an 8 x 8-inch greased pan in a 350° oven for 30 minutes. If you want to double the recipe, bake in a greased 9 x 13-inch pan and bake for 45 to 55 minutes.
Drain and squeeze grated potato. Combine all ingredients in large bowl, except oil. Over medium heat, put 1/8-inch oil in large skillet. Pour 1 cup potato mix in pan. Flatten slightly. Cook on both sides until crisp and brown (about 8 minutes).
Mix chicken with soup, celery, water chestnuts and mayonnaise. Place in a 9 x 13-inch pan. Melt margarine and stir in stuffing mix. Spread over the chicken. Make the day before and refrigerate.
Empty soup in a large pot. Add 4 soup cans of water and bring to a boil. Mash biscuits and cut into 4 pieces each. Add chicken and biscuit pieces to boiling soup and cook for 15 minutes, stirring constantly. Add salt and pepper to taste.