HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add sugar, peanut butter and graham crackers on stove. Mix well until done. Take away from heat and let cool. Make balls. In double boiler, melt chocolate chips and 1/2 bar of wax. Dip in balls and put on wax paper. Let cool.
Make dressing and pour over broccoli, bacon, raisins, seeds and onion.	Mix well.
Cook macaroni according to directions on package. While macaroni is cooking, saute onion in a little margarine.
Sift together flour, baking soda, cinnamon and salt. Put in bowl and make a well in center. Add sugar, cooking oil, eggs and vanilla. Mix with electric mixer until well blended. Fold in carrots; don't pack in measuring cup. Add nuts or raisins, if desired. Turn into well-greased and floured loaf pan. Bake in slow oven, 300°, about 1 1/2 hours. Makes 1 large loaf. Can be baked in 2 smaller loaves.
Mix butter, sugar and salt. Add cooled milk. Add dissolved yeast and beaten egg, then add flour and mix well. Results will be like biscuit batter. Place in the refrigerator overnight.
Mix chocolate cake mix as directed and bake in jelly roll pan at 350° for 12 to 15 minutes or until cake is done. Set cake aside to cool. Mix sugar, Crisco, salt, oleo, vanilla and milk with hand mixer for 10 to 15 minutes. Mixture will look curdled but it will get fluffy; just keep mixing it. Spread mixture over top of cooled cake. Next, melt can of chocolate frosting over low heat and pour on top. Serve chilled.
Soften cream cheese and add worchester sauce. Add green onions chopped fine. Add chopped ham. Roll into 2 balls and roll in chopped pecans. Chill. Serve with crackers.
Arrange asparagus on platter or baking dish. Season to taste. Chop pimientos and spread over asparagus. Top with cheese spread or soup of your choice. Put in oven until cheese is melted. This makes a pretty dish.
Combine cream cheese and powdered sugar in a large bowl; beat well until light and fluffy. Add peanut butter and 2 tablespoons milk; beat well. Prepare one envelope whipped topping mix as directions say, using 1/2 cup milk and 1/2 teaspoon vanilla. Fold in peanut butter mixture and spoon into pie shell. Prepare other envelope of whipped topping mix as directions say, using remaining 1/2 cup milk and 1/2 teaspoon vanilla. Spoon evenly over peanut butter mixture. Chill at least 5 hours before serving.
Boil liquids and spices for 5 minutes. Put sliced tomatoes into pt. jars. Pour hot liquid over tomatoes and seal. Makes about 10 pt.
Trim off all fat from meat; pound with meat mallet or edge of saucer. Sprinkle with salt and pepper. Dip into egg, then into crushed corn flakes mixed with chili powder. Heat oil in large skillet; brown meat on both sides. Add onion and green pepper. Pour in tomato sauce and water. Cover and simmer for 1 to 1 1/4 hours or until tender. Serves 5 to 6.
Melt butter, sugar and Karo. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat. Add vanilla, baking soda and salt to butter mixture. Spray a roasting pan with Pam and put popcorn in. Pour mixture over popcorn and bake at 250° for 1 hour, stirring every 15 minutes. Cool and break apart.
Combine Pet milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread. Beat some while spreading on cake. Makes 2 1/2 cups. (Good on German chocolate cake mix cake.)
Mix all filling ingredients and pour into pie shell. Bake for 50 to 55 minutes at 350°. Cover edge of pie shell for last 30 minutes.
Dissolve jello in boiling water. Add all other ingredients, except the sour cream. Pour half of the mixture into a dish and refrigerate until firm. Spread sour cream on top of congealed mixture. Pour other half of mixture on top of sour cream. Refrigerate until firm.
Put lard into saucepan. Add salt and spices; boil 3 minutes. Cool, then add flour, baking powder and soda (dissolved in 3 tablespoons warm water). Fold in nuts. Turn into greased and floured cake pan. Bake at 300° for 1 1/2 hours.
Melt butter with olive oil and garlic until cloves are soft. Remove cloves. Evenly coat chicken with spices. Roll chicken in sour cream. Cover evenly with bread crumbs. Brown chicken in olive oil and butter. Remove from stove and place in preheated (350°) oven for 15 to 20 minutes. Serve with Fettucini Alfredo.
Heat oven to 350°. Lightly grease a 2 1/2 to 3-quart casserole dish. In a large skillet, brown ground beef and onion. Drain well. Add tomato sauce, garlic powder, salt and pepper; blend well. Spoon into greased dish. Spoon corn evenly over meat.
Brown and drain meat. Combine remaining ingredients in slow cooker. Cover and cook on high setting 3 to 4 hours.
Combine rice and milk in saucepan. Add raisins if desired. Mix to moisten rice. Bring to boil and remove from heat. Mix eggs, sugar, salt and vanilla. Add nutmeg if desired. Add hot rice mixture slowly and mix well. Turn into 1 1/2-quart baking dish. Place in pan of hot water and bake in 375° oven for 35 minutes or until done. Stir several times during the first 20 minutes of baking. Serve hot or cold.
Mix together oil and sugar. Then add remaining ingredients, folding in the apples and nuts. Pour in oblong dish (9 x 11-inch or 13 x 9-inch). Bake at 325° for 1 hour.
Preheat oven to 450°. Sift dry ingredients, cut in shortening until mixture resembles coarse crumbs. Combine the egg and the light cream and add to the mixture, stirring just until the dough follows the fork around the bowl. On a lightly floured surface, pat or roll to a 1-inch thickness. Cut with a 2 1/2-inch cutter. Bake on an ungreased baking sheet at 450° for 8 to 10 minutes. Split the shortcake and spread cut sides with butter. Spoon berries between the cakes and on top. Cover with fresh whipped cream.
Mix soup and milk; heat if you need to cook quicker. Add onions, potatoes and carrots; season to taste. Put dots of butter on top. Bake in a 2-quart casserole in a 325° oven for 1 1/2 hours. Serves 5 to 6 people.
Mix flour, salt and pepper. Dredge beef in mixture and brown in hot oil. Pour off drippings and add onion, garlic, dill weed, caraway seed, paprika and water. Cover loosely and cook slowly for 2 hours until meat is tender. Stir in sour cream and heat through, but do not boil. Heat sauerkraut in a saucepan, drain and place on platter. Serve meat mixture over sauerkraut. Sprinkle with paprika.
In a saucepan, bring water, butter and salt to a boil. Add milk, cream cheese, sour cream, garlic powder and minced onion. Stir in potato flakes. Spoon into a greased 2-quart baking dish. Sprinkle with paprika, if desired. Bake, uncovered, for 30 minutes at 350°.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper. Mix until smooth. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with paprika, if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yields 6 to 8 servings.
Whisk first 6 ingredients together and fold in olives to marinate 8 to 12 hours. Cook pasta; drain well and toss with olives and dressing. Let cool to room temperature. Fold in chicken, green onions, corn and parsley. Season to taste with pepper. When ready to serve, spoon into a shallow bowl or platter. Sprinkle top of salad with the cheese and beans. Serve at room temperature. Serves 8 to 10.
Mix butter, sugar and vanilla; add mix of flour, salt and nuts. Chill; then roll in 1-inch balls. Bake until set. Roll in powdered sugar. Bake at 350° about 15 to 20 minutes.
Stir milk, sugar and Karo over medium heat until sugar is dissolved. When mixture boils, reduce heat to low and stir constantly until mixture forms a soft ball. Add dates and cook until ball forms again. Let cool. Add pecans and vanilla. Pour on waxed paper about 2 feet long and roll.
Cook sausage, beef and onion until meat is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yields 12-16 servings or about 4 quarts.
Cook chicken; debone and cool. Add the chilies, tomato, onion and soup; mix together. Lay tortillas in greased casserole dish. Top with chicken mixture. Cover generously with cheese. Sprinkle taco sauce over top (use the amount that suits your taste). Bake for 35 to 45 minutes at 350°.
Cook and drain spaghetti. Chop tomatoes, cucumbers, green peppers and onions. Add to spaghetti. Add one bottle Italian dressing and one Salad Supreme.
In top of double boiler or saucepan, combine caramels and water. Cook until melted, stirring occasionally. Insert wooden sticks into stem end of each apple. Keep caramel mixture over low heat. Dip apples into caramel mixture, turning to coat. Scrape off excess caramel mixture when removing apple from pan. Place on greased waxed paper and chill until set.
Preheat oven to 375°. Cook chicken with 2 ribs of celery, onion, bay leaf, salt and enough water to cover. Cook until done. Remove chicken and strain stock. Cut chicken into large pieces. Melt butter and stir in flour. Add enough chicken stock, stirring constantly to desired consistency. Divide chicken and cooked vegetables between 2 deep-dish pie plates. Add sauce, lifting chicken and vegetables so sauce flows down. Top each pie plate with a prepared pie crust or one from scratch. Mix egg and milk and brush pastry with egg wash. Puncture pastry with fork in several places to allow steam to escape. Bake at 375° until crust is golden brown. Serve piping hot.
Mix ingredients in saucepan; boil for about 4 hours. Place baked wings in Tupperware container and pour in sauce. Cover and shake. Remove chicken wings and serve.
Make according to size of dish needed. Cut up all vegetables and apples. Stir in raisins. Stir in sugar or just sprinkle over the top of the vegetables. Generously sprinkle with cinnamon. Pour honey over the top.
Cook pasta according to package directions; drain. Cool. Combine dressing, cheese, onion, basil, salt and pepper. In large bowl, place pasta, peas and tomato. Add dressing mixture. Stir lightly to coat. Garnish with olives. Cover. Refrigerate at least 2 hours.
Melt oleo. Add celery, onions, poultry seasoning, salt and pepper. Cook 5 minutes. Mix with cornbread. Add giblets and meat from neck, well cooked. For more moisture, add drippings from turkey. For more seasoning and spicy taste, add a package of seasoned bread cubes. Bake at 350°.
Place chicken pieces in a single layer in a 9 x 13-inch pan. Combine remaining ingredients. Spread over chicken. Bake 1 hour at 350°. Baste with sauce every 15 minutes until chicken is tender and golden. Serve with steamed rice.
Smash cookies coarsely. Let vanilla ice cream melt until soft. Fold all together and freeze in a 9 x 13-inch Pyrex or metal cake pan. Slice to serve. Easy and good!!
Coarsely chop 1 cup of pecans; finely chop other pecans. Reserve 1/2 cup for topping. Mix coarsely chopped and 1/2 cup finely chopped pecans with baking soda. Set aside.
Slice mushrooms thickly just before serving. Mix with chopped parsley, garlic, oil, lemon juice, salt and pepper. Use two times as much oil as lemon juice.
Brown meat with onion, green pepper and add salt and pepper when done, add catsup and simmer. Serve on hot buns.
Mix together salad dressing, sugar, vinegar and salt. Add prepared mustard (optional). Pour over cabbage and carrot. Mix well.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayer and faith, blending very well. Fold into daily life. Bake with the warmth of human kindness and serve with a smile anytime.
Debone chicken and place in bottom of dish. Cut eggs and put on top. Mix stock and soup and heat together.
Tear chicken in bite size pieces, then put in ungreased baking dish. Add vegetables rinsed with hot water. Pour over chicken, then mix 1 cup milk, Bisquick mix and melted margarine; put over chicken and vegetables. Bake at 350° for 1 hour.
Mix together peanut butter, butter and powdered sugar until stiff. Wrap in wax paper and chill 20 minutes. Melt chocolate chips until smooth. Remove peanut butter and form small balls (quarter size). Use toothpicks to dip balls. Chill on sheet of wax paper. Yields 30 to 40.
Cream potatoes, eggs, sugar and milk. Add nuts and coconut. Bake at 400° for 40 minutes in a greased casserole dish. Garnish with marshmallows. Put casserole back in oven and melt the marshmallows, then serve.
Bring 2 quarts water to boil in large pot. Add half wontons one at a time. Cook 1 1/2 minutes. Remove carefully to large bowl cold water. Do same with remaining wontons.
Place chocolate in 1-quart glass measure or mixing bowl. Microwave at 70% power 3 to 3 1/2 minutes or until melted. Stir in almonds. Pour immediately onto foil or cookie sheet. Spread thinly. Cool for approximately 1 hour. Break into pieces to serve.
Preheat oven to 375°. Mix first four ingredients in a large bowl and stir in butter until well mixed. Add buttermilk and egg; mix well. Knead on a floured board for 1 minute. Roll out 1/2 inch thick and cut into 6-inch rounds.
Blend margarine, flour, sugar and salt with pastry cutter. Add pecans. Press into 13 x 9 x 2-inch pan. Bake 30 minutes at 350°. Cool. Sprinkle crushed pineapple over this. Top with whipping cream. Chill.
Cream the cream cheese and butter together. Add sugar; blend well. Add eggs. Mix a small amount of the flour and baking powder; add to mixture, then add as much flour as needed. Roll out dough and cut to desired shapes. Bake at 350° for 10 to 15 minutes.
Preheat oven to 250°. Place crackers in a large, shallow baking pan. In a small bowl, combine butter, salad dressing mix, Worcestershire sauce and salt. Pour butter mixture over crackers; stir well. Bake 45 to 50 minutes, stirring every 15 minutes. Pour onto waxed paper to cool. Store in airtight container. Yields 4 cups.
Mix all together and store in jar. Add 2 teaspoons mix to 1 cup boiling water.
Slice beef into 1/2-inch strips. Heat oil in large skillet. Brown beef and remove. In same skillet, saute onion and garlic adding more oil if necessary. Stir in ketchup, water, vinegar, bay leaf, salt, cinnamon, nutmeg, pepper, cloves and raisins. Add browned beef, cover and simmer 1 hour or until beef is tender. Discard bay leaf. Serve over noodles or rice.
Preheat oven to 350°. Do not grease or flour pan. Blend in a 13 x 9 x 2 1/2-inch baking pan with a fork. Bake for 35 to 40 minutes.
Brown onion and hamburger. Mix with all other dry ingredients, then add milk and eggs. Roll out in balls. Cook 10 minutes in butter. Put in crock-pot and let simmer in barbecue sauce, approximately for 1 hour.
Brown ground chuck and onion in skillet. Pour in cream of mushroom soup. Serve over browned biscuits or add peas and serve over noodles. Great and easy!
Melt oil and wax together and put in the turpentine when sufficiently cooled.
Preheat oven to 350°. Mix cake mix, 1 egg, butter and nuts. Press into a 13 x 9 x 2-inch pan. Cream confectioners sugar, 2 eggs and cream cheese. Spread over crust mixture. Bake 45 minutes at 350°. Cool completely before cutting.
Sift flour, soda, salt and cinnamon and mix with Wesson oil, sugar and eggs. Add raw grated carrots and nuts. Bake in layers from 30 to 40 minutes in 300° oven.
Melt oleo and peanut butter in a double boiler. Add graham crackers and powdered sugar. Mix thoroughly. Press firmly into ungreased jelly roll pan. Sprinkle chocolate chips over top and place in 350° oven for 4 minutes. Remove from oven and spread melted chips. Cut into squares when firm.
Combine all ingredients, except seasonings. Add seasonings to taste. Hot peppers may be added if you want hotter dip.
Remove and discard wing tips. Separate remaining wing sections. Cut skin at small end of each wing section. Pull out one of the bones from section having 2 bones; set aside. Preheat oven to 350°. In a small skillet, toast sesame seed over low heat until golden, stirring occasionally.
Boil fryer and debone. Mix 2 cups broth and soup. Put in baking dish. Add Veg-All and chicken. Then mix Bisquick, buttermilk and oil. Pour over chicken and bake at 350° for 45 minutes or until done.
Mix rhubarb and sugar. Let stand until it makes its own juice. Then boil 10 minutes. Add 2 small packages jello and pie filling. Heat again and put in jars. Let cool and freeze in glass jam jars or small plastic containers. Will keep in refrigerator up to 3 weeks.
Mix all ingredients. Bake in muffin tins at 350° for 20 minutes.
Add dry ingredients together. Cream in shortening, then add eggs and milk (add 1 tsp. vinegar to sweet milk) and vanilla. Can be made as drop cookies or roll out. If you roll them out refrigerate overnight. Sprinkle with white sugar before baking or frost after cooled. Bake at 350 for 12 minutes.
Cook the butter and marshmallows over boiling water until syrupy, stirring constantly. Add vanilla; beat thoroughly. Put Rice Krispies in greased large bowl and pour marshmallow mixture over them, stirring briskly. Press into greased shallow pan. Cut into squares when cool. Makes 24 (2-inch) squares.
Shred potatoes and mix remaining ingredients. Cook on hot griddle until browned. Good with smoked sausage, homemade applesauce and slaw.
Dice potato, carrot, and celery. Boil in water for 10 minutes, drain. Add the peas, turkey, stock and the soup. Cook and stir for 7 minutes. Mixture should be thick. Add flour if necessary.
Preheat oven to 350°. Dip chicken in mixture of melted margarine, pepper sauce and vinegar; put in baking pan. Sprinkle with dressing mix. Bake 30 to 40 minutes. Serve with celery sticks and dressing for dipping.
Turn oven on to warm at 475°. Start water boiling and when at a full boil pour 1/2 cup into small bowl. Add the 1/2 teaspoon baking soda. Stir to dissolve and set aside to add later in recipe. Blend together the sugar, rolled oats, flour, baking powder, salt and bran flakes. Cut in shortening. Add the water and baking soda mixture and blend. The mix will be sticky, so add extra flour and oats to make it easier to handle. Prepare a flat surface with flour and oats and roll out dough 1/4 inch thin and cut with a two-inch round cookie cutter. Place oat cakes on a cookie sheet and bake at 475° for 5 to 8 minutes until golden brown, taking care that the bottoms are not overly browned. Serve hot out of the oven with clotted cream, butter or jam.
Blend all ingredients together in blender. Nut milk can be used for all recipes that call for milk and just drink it.
Mix squash, sour cream, onion, chicken soup and egg; stir together. Melt margarine and pour over dressing crumbs. Put in layers in casserole dish, ending with dressing on top. Bake at 350° for 30 minutes.
Mix all ingredients in 9 x 13-inch pan. Bake for 1 hour at 325°.
Grease pan; spread pineapple on bottom. Spread cherry pie filling over pineapple. Spread dry cake mix over fruit. Add pecan halves. Cut margarine into thick slices and lay on top of pecans. Bake at 350° until brown, 45 minutes to one hour.
Drain pineapple. Mix together all ingredients. Chill for 45 minutes before serving.
Brown and drain sausage and bread. Add mustard, salt, eggs, milk and cheese. (Add mushrooms and/or bell pepper, if desired.) Mix well and pour into 8-inch glass square pan. Refrigerate overnight.	Then bake for 40 minutes uncovered at 350°. Cover with foil.	Continue baking 15 minutes longer.
Mix dry ingredients. Add remaining ingredients. Put in greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Blend shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together. Add to the sugar and egg mixture, mixing well. Stir in 1/2 cup M&M's. Reserve the remainder. Add nuts. Drop on cookie sheet. Add remaining M&M's to each top of cookie. Bake at 375° for 8 to 10 minutes. Cool.
Drain sauerkraut and chop; combine sauerkraut, celery, green pepper, onions and pimento in bowl. Mix well. Combine sugar, oil, vinegar, salt and pepper in jar. Mix well. Add to sauerkraut mixture; mix well and chill. Salad will keep well in refrigerator up to a week. Yields 6 servings.
Blend Crisco, oleo and sugar. Add eggs, one at a time. Beat one minute each time eggs are added. Add sifted ingredients alternately with milk; add vanilla and chopped pecans. Grease and flour tube pan. Bake at 350° for 1 hour.
Combine lemon pudding and pie filling, undrained crushed pineapple, water and butter. Bring to a boil, stirring constantly. Cool about 20 minutes. Pour into cooled graham cracker crust and chill until ready to serve. Garnish with whipped cream.
Melt margarine. Put in deep dish. Mix flour, milk and sugar. Spoon over margarine. Spoon fruit on mixture. Bake at 350° for 40 to 50 minutes.
Blend all ingredients; add nuts to margarine last. Bake at 325° for 1 hour.
Brown pork chops in fat. Place in shallow ungreased baking dish. Sprinkle with celery, brown sugar, mustard, lemon juice and seasonings. Pour tomato sauce mixed with water over chops. Cover and bake in moderate 350° oven for 1 1/4 hours or until chops are tender.
Wash beans. Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot. Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers. Simmer for 2 hours, stirring occasionally. Do not break peppers. Remove ham hock; remove meat from bone and discard bones. Add remaining meats, except shrimp. Cook 1 1/2 hours longer. Add shrimp the last 15 minutes. Makes 12 (10-ounce) servings. Freezes well.
Grease a 9 x 9 x 2-inch baking pan. In a medium bowl, stir together sugars, flour, baking powder and salt. Make a well in the center. Add eggs, corn oil and vanilla. Stir until smooth. Stir in dates and nuts until well mixed. Spread evenly in prepared pan. Bake in a 350° oven for 30 to 35 minutes or until lightly browned and cake tester inserted in center comes out clean. While still warm, cut into 24 bars.
Soften cream cheese. Stir in dressing until light and fluffy. Add salt. Serve with potatoes, chips or crackers.
In blender container, combine lemon juice and sugar with water. Add ice to make 1 cup. Blend until smooth. Serve immediately. Yield: 1 serving.
Place in a casserole dish and bake in a 350° to 400° oven for 20 to 30 minutes.
Dissolve jello in 2 cups of boiling water. Add cranberry sauce and make sure it is melted before adding Burgundy and pineapple. When mixture is partially set, add nuts and stir fruit up from the bottom of bowl.
Peel potatoes and using the slicing blade, slice the potatoes and onions. Put into pot with the chicken broth. Season to taste and bring to boil. Turn to low and partially cover and simmer 40 to 50 minutes until vegetables are tender. Place mixture in small batches in the bowl fitted with the steel chopping blade and puree. Put back into pot and add butter and cream; heat through but do not boil. Serve with a garnish of minced chives.
Beat 1 egg. Mix with cake mix and melted butter. Pat into a 9 x 13-inch pan. Mix cream cheese, 2 eggs and powdered sugar. Add coconut and pecans. Spread over cake mixture. Bake in a preheated oven at 325 ° for 45 minutes. Cool and cut into squares.
Preheat waffle iron. With wire whisk, mix first 4 ingredients. Add remaining ingredients and beat until well mixed. Pour batter into center of lower half to about 1-inch from edges. Cover and bake according to waffle iron.
Brown hamburger and onion; drain fat. Add salt, pepper, mushrooms and tomato sauce. Put in 8-inch ungreased pan. Sprinkle with shredded cheese. Separate dough into triangles.
Cook macaroni until done according to package directions. Drain and add ingredients. Stir and toss.
Dissolve Jell-O in water; add ginger ale and chill. Drain pineapple; reserve juice for topping. Add pineapple, marshmallows and bananas to Jell-O mixture. Chill until firm. Combine juice, sugar, flour and egg in saucepan and cook over low heat until thick. Remove from heat; add butter and cool. Fold in whipping cream that has been whipped; spread mixture over Jell-O. Top with 1/4 cup shredded American cheese and 3 tablespoons Parmesan cheese.
In large skillet, brown meat. Add onions and saute until translucent. Stir in remaining ingredients and let cool. Spoon into pie plate and cover with top crust. Bake at 425° for 15 minutes, then at 350° for 25 to 30 minutes.