HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, butter, Crisco, and cocoa together and place in a saucepan. Bring to a boil. Take off stove. Add sugar, buttermilk, flour and eggs. Mix with a spoon. Pour into a greased and floured shallow baking pan (10 x 15). Bake at 350° for about 25 or 30 minutes or until done.
Roll out dough in a long rectangle. Spoon pie filling over long half. Dot with butter. Fold over dough; pinch closed. Dot top with butter. Cut air slits. Bake at 350° for 20 minutes. Glaze.
Mix jello in water until dissolved. Add drained pineapple, pecans and strawberries. Pour half of mixture in casserole or mold. Refrigerate 1 1/2 hours or until firm.
Combine all ingredients and spread thickly on crackers. Broil until bubbly and slightly brown.
Dissolve red hots and jello in hot water. Add applesauce. Pour 1/2 into mold and chill. Blend cheese and pineapple into soft paste. Spread over chilled jello. Pour rest of liquid jello over and chill.
Mix vegetables, soup, onion, celery, water chestnuts and Miracle Whip well. Pour into baking dish. Melt margarine and add cracker crumbs. Spoon over top of casserole. Bake at 350° for 30 minutes.
Mix all ingredients. Roll into tiny balls (bite size). Bake at 350° for 15 to 20 minutes.
With electric beater, thoroughly combine cheese spread, deviled ham, parsley, onion and seasonings. Chill. Makes about 1 1/3 cups. Serve with assorted crackers and potato chips.
Combine flour, baking powder, salt and sugar. Stir in oats. Mix in oil, egg and milk (just until ingredients are wet; batter will be lumpy). Add raisins. Fill greased muffin tins about 2/3 full. Bake in preheated 425° oven for about 15 minutes or until muffin tops are lightly browned.
Mix and pour over the other mix. Turn in pan. Bake at 375° for 25 minutes.
In large skillet or wok, heat olive oil. Add all the vegetables; cook until almost done. Add sugar; toss. Add soy sauce; toss. Vegetables should be done by now. To serve, place on platter. Makes 4 to 6 servings.
In a large skillet, melt butter; saute until tender the celery, onions, garlic and dry spices. In a large bowl, combine crabmeat (carefully remove all shell particles), bread crumbs, eggs, mustard and Tabasco sauce. Mix well. Turn up skillet and add crab mixture; stir until egg starts to cook and remove from heat. Chill for 2 hours.
In a large pot, bring 4 cups of water to boil. Stir in the oil. Add still frozen green beans. Cook on high until water starts boiling again. While waiting, peel and cut the other vegetables into small chunks. Add these to the beans. Turn the heat to low and put the lid on the pot. Cook, stirring occasionally, until all vegetables are tender-crisp when pierced with a fork. Do not overcook. Serves 6 to 8 generously.
Cook squash and onions in small amount of chicken broth. Combine ingredients and pour into a greased 8-inch pan. Bake at 350° for 40 minutes. Makes 6 to 8 servings.
Prepare macaroni as directed and drain. Spoon into a 13 x 9-inch baking dish. Keep warm. Over medium heat in a 12-inch skillet, saute cut up green peppers, onions and mushrooms, stirring until vegetables are tender. Spoon mixture into baking dish with macaroni, keeping about 1/3 cup for garnish.
Beat cream cheese until fluffy. Fold in condensed milk, peanut butter and vanilla until smooth. Fold in Cool Whip. Pour into pie crust. Chill until firm. Spread top with chocolate fudge sauce. Chill for 2 hours before serving.
Bring sugar and Karo to a boil. Add peanut butter and Special K. Drop by teaspoons onto waxed paper.
Blend and cream oil and sugar. Add eggs; beat after each egg is added. Add zucchini and mix. Mix flour, baking powder, baking soda, salt and cinnamon together; add to zucchini mixture and beat well. Fold in nuts and raisins. Bake in a 9 x 15-inch or 11 x 17-inch pan at 350° for approximately 1 hour. Cool.
Stir together flour, soda and salt. In a large mixing bowl, beat eggs until light and fluffy. Gradually add brown sugar, oil and vanilla. Dissolve coffee crystals in cold water. Gradually stir into egg mixture. Add dry ingredients. Beat until well combined. Pour batter into a 15 x 10 x 1-inch baking pan. Sprinkle chocolate pieces and nuts evenly on top. Bake in a 350° oven for 25 to 30 minutes. Cool slightly. Drizzle with Coffee Glaze.
Mix together; refrigerate for 1 to 2 hours. Roll in balls and then in sugar.
Mix all ingredients together. Place in casserole dish and bake at 350° for one hour. Serve hot or cold.
Brown ground chuck in a deep pan. Drain off any excess water or fat. Stir in the Chili-O mix. Add the tomato sauce or juice. Add the kidney beans and bring to a boil, stirring frequently. Reduce heat to simmer and cover with lid. Cook for about 15 minutes. Serve with crackers.
Cream the shortening and eggs together. Add sugar and milk. Beat for 1 minute, then add the remaining ingredients. Mix well for 2 more minutes. Bake in a well-greased Bundt pan for 1 hour at 350°.
Mix pudding mix in pineapple. Stir in marshmallows and nuts. Fold in Cool Whip.
Combine soup, margarine, onion, cheese, salt and pepper in bowl; mix well. Break up potatoes with fork. Add to soup mixture; mix gently. Spoon into 12 x 12-inch baking dish sprayed with nonstick cooking spray. Bake at 350° for 35 minutes. Yields 8 servings.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. In a small bowl, toss 1/2 cup chocolate chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when touched lightly. Allow cheese cake to cool in oven with door slightly open. Chill. Refrigerate leftovers.
Cut bacon into small pieces and brown. Remove from pan. Add vinegar, water and sugar to bacon drippings. Heat to a boil. Remove from pan from heat and slowly add egg. Stir until slightly thickened. Serve warm. May be used on any salad greens.
Mix pineapple and Jell-O in saucepan. Bring to full boil and remove from heat. Cool in refrigerator. When cool, fold in cottage cheese, marshmallows, walnuts, apples and Cool Whip. Return to refrigerator and cool completely.
Cream sugar and shortening. Beat egg and add to milk, vanilla and peanut butter. Add to creamed mixture. Add flour, baking soda and salt. Shape dough into balls and roll in granulated sugar. Bake at 375° for 10 to 12 minutes on greased cookie sheet. Top with candy kisses as soon as they come out of oven. Makes about 4 dozen cookies.
Prepare noodles as directed on package. Cook chicken breasts in microwave until done. Cut up chicken into bite-size pieces and add to noodles. Add frozen vegetables and mix well. Bake additional 30 minutes until vegetables are done.
In 10-inch skillet over medium-low heat in hot oil, stir all ingredients until well mixed. Cover pan, cook 10 minutes, stirring occasionally, approximately 20 minutes total time. Serve immediately. Serves 4.
Fill ice cream cones with any kind of cake mix 2/3 full. Bake at 350° for 20 to 25 minutes on cookie sheet. Cool and frost with thin frosting, letting it dribble over sides.
Cut tofu into 1/2-inch chunks and drain on towels. In a small bowl, pour 1 cup boiling water over mushrooms; let stand until soft, 15 to 20 minutes. Lift out mushrooms; discard stems. Thinly slice caps. Return to water. Thinly slice the green onions, keeping white and green parts separate. Crumble meat into a 10 to 12-inch frying pan over medium-high heat. Add white part of onions. stir often until meat is browned. Add ginger, pepper, sugar, soy, Sake, mushrooms with their liquid and cornstarch mixture. Stir until boiling. Add tofu. Simmer until hot, about 5 minutes. Spoon mixture onto rice and top with green part of onions. Serves 4.
Brown ground beef; drain. Add onion and bell pepper (chopped). Heat soups in saucepan and add to ground beef. Place in casserole dish. Place Tater Tots on top. Bake 35 to 40 minutes until Tater Tots are brown.
Mix sugar, eggs and flour. Add pineapple. Push bread into mixture. Dot with butter. Bake at 350° for 45 minutes or until golden brown. Or microwave covered about 12 minutes.
In a large skillet, brown sausage and drain. In large bowl, beat eggs. Add sausage and rest of ingredients. Mix well. Spoon into greased 13 x 9-inch pan. Cover and refrigerate 8 hours or overnight. Bake at 350° for 60 to 70 minutes or until knife inserted near center comes out clean. Refrigerate leftovers.
Mix milk, sugar and salt. Add yeast. Stir in eggs and shortening. Add flour and knead to make soft dough. Let rise, then on lightly floured board, roll 1/4-inch thick. Cut out donuts. Let rise, fry and then glaze.
Mix molasses, soda and hot water, salt, melted shortening and lemon. Then add sugar, cream of tartar, ginger and flour to make a firm dough. Chill in refrigerator, roll and cut. Bake at 350° for 15 minutes.
Rinse rice well in warm water. Cook in water for 45 to 60 minutes. Rice should be opened up, soft and fluffy. Drain. Set aside to cool. Mix remaining ingredients in order given. Add cooled rice. Chill. Makes 12 (1/2 cup) servings.
Mix ground beef with ingredients. Retain 1/2 can of tomato sauce. Put ground beef mixture into bread pan. Pour remaining tomato sauce over top. Bake at 350° for 30 to 40 minutes. (Meat should not be pink when cut open.)
Wash beans. Place in large kettle; cover with water and add 2 tablespoons salt. Soak overnight. In the morning, drain and add quart of water, ham or pork hock and bring to boil. Simmer slowly 2 1/2 or 3 hours. May have to add more water. To this, add onion, tomatoes, red pepper chili powder, lemon juice and salt. Simmer another 30 minutes. Good with corn bread.
Mix ingredients together. Spread on party rye bread and sprinkle top with Bac*Os. Bake at 350° for 10 minutes.
Beat egg yolks until light; add 1/4 cup sugar and beat thoroughly. Scald milk and stir slowly into yolks; cook slowly over low heat until mixture coats a metal spoon, stirring constantly. Chill.
Cook sugar, cocoa and milk in a saucepan for 2 minutes after it starts boiling. Add oats, butter, vanilla and salt. Stir and drop onto waxed paper. Refrigerate.
In 2-quart saucepan over low heat, melt butter. Add sugar and stir until blended. Return to low heat and cook until it bubbles, stirring rapidly and constantly. Add the water and syrup and mix well. Put in thermometer. Stirring frequently, cook until 290° (brittle stage) 15 or 20 minutes. Remove from heat. Sprinkle 3/4 cup chopped nuts over surface and quickly mix in. Do not beat. Pour on greased cookie sheet. Spread thin. Cool; loosen 2 or 3 times until cold. Spread softened chocolate (1/2) over surface and top with 1/2 the finely chopped nuts. Turn over and repeat. Break into pieces when chocolate is set.
Simmer berries in 1 quart of water. Add sugar to taste. Add butter and dumplings of your choice and simmer until done.
Working with about 6 slices at a time, remove the crust from the bread and slice it in 1/2-inch strips. Melt butter and season it to taste with the other ingredients. Pour half of this mixture in the bottom of a 9 x 14-inch baking pan. Arrange bread in rows, close together. Pour remaining butter mixture on top evenly. Bake at 200° until brown, about 45 minutes.
In the large Tupperware bowl, melt margarine 1 to 2 minutes in microwave (on High). Add marshmallows; stir. Put back in microwave 1 to 2 minutes on High; stir. Then put back in microwave 1 to 2 minutes on High; stir. If everything is melted, stir in Rice Krispies and put onto a greased jelly roll pan. Let cool; cut and enjoy.
Mix all together. Pour into crusts. Let set in refrigerator for 4 hours before serving.
Peel onion and cut core out. Put beef bouillon cube in center. Pat with a tiny bit of butter. Put in microwave for 15 minutes.
Beat eggs and water together. Add flour to which baking powder has been added. Beat well, dough should not be runny. Drop noodles from a spoon (small amount of dough) into 2 1/2 quarts of boiling water with 3 tablespoons salt. Cook for 10 minutes. Drain. Rinse in warm water. Recipe can be doubled.
Cream egg, sugar, oleo and milk. Add flour, salt and baking powder. Fold in blueberries. Pour into greased 8 x 8-inch pan. Sprinkle with sugar. Bake at 350° for 20 to 25 minutes.
Beat all ingredients together well, adding sour cream last. Bake at 450° for about 20 minutes in a buttered, deep casserole, about 2 1/2 quarts. Serves 6 to 8.
Combine first five ingredients and set aside. Combine oil and next five ingredients, whisking until dressing homogenizes. Pour over vegetables and toss to coat well. With a slotted spoon, mound on Boston lettuce or curly endive. Garnish with chopped pimento. This also looks pretty in a crystal bowl with the pimento mixed into the salad.
Place chicken, skin side down, in pressure cooker. Sprinkle seasoned salt over chicken. Put vegetables on top. Pour water over all. Cook at 10 pounds of pressure for 20 minutes.
For pie, gently saute ground meat in heavy skillet, breaking into small pieces. Cook until lightly browned. Drain. Add onion and saute until soft, but not browned. Add mushrooms and saute until heated through. Add mixed vegetables, Italian seasoning, parsley and sugar. Stir gently. Add broth. Simmer until vegetables are done. In small bowl, blend flour and butter. Gradually add to ground meat mixture, stirring gently. Cook until slightly thickened. Season with salt and pepper to taste. Transfer to baking dish.
Brown ground beef and onions and drain. Add remaining ingredients except noodles. Simmer 10 minutes. Cook noodles according to directions on package. Serve beef mixture over noodles or add noodles to beef mixture.
Melt chips over hot water. Add rest of ingredients. Drop onto wax paper. Chill until set. Keep refrigerated. This can be served as candy.
Spray bottom of 9 x 13-inch pan with cooking spray. Mix nuts and coconut and spread on bottom of pan. Mix cake according to box directions, then pour over nut/coconut mixture. Blend softened margarine, cream cheese, confectioners sugar and vanilla until smooth. Spread on top of cake mix. Bake at 350° for 45 to 50 minutes. No need for frosting.
Chop onion. Cook hamburger; remove all grease. Add beans, garlic powder, onion and red and black pepper. Simmer about an hour or until onion is tender. Serve over steamed rice (optional). Serves 4 to 6.
Brown beef in skillet and drain. Mix rest of ingredients in large casserole dish. Add beef. Bake at 350° for about 30 minutes.
Cook rice as directed on package. Add all ingredients, except paprika and cheese. Pour into greased, shallow, glass casserole. Sprinkle with cheese and paprika. Bake at 350° until bubbly. This may be made the night before, refrigerated and baked in the morning.
Melt margarine in bottom of large casserole. Mix together sugar, egg, flour, vanilla and milk. Pour over butter in dish. Add peaches. Bake at 350° for about 20 minutes or until crust is brown.
In large bowl, combine flour, baking powder, soda, salt, nutmeg and cinnamon. Cut in butter until mixture resembles coarse meal. Mix in raisins, then mix in buttermilk with fork. Gather dough into ball and knead on lightly floured board about 2 minutes. Roll or pat dough out 3/4-inch thick. With sharp knife, cut into 3-inch triangles. Space apart on greased baking sheets. Bake in a preheated 425° oven about 15 minutes or until nicely browned. Serve warm with butter or jam. Makes about 1 dozen scones.
Mix butter, onion, poppy seed and mustard well and spread on buns. Top each bun with Canadian bacon and slice of cheese. Wrap or cover with foil and bake at 300° for 20 to 30 minutes.
Mix flour, 1/2 cup pecans and softened butter. Flour your hand; then spread mixture out in a 13 x 9-inch pan. Bake 15 minutes in a 350° oven until crust is light brown. Cool.
Put all ingredients in large pot and bring to rolling boil. Turn heat down to medium; cover and cook until meat is done and vegetables are tender.
Melt butter in a 9 x 2 x 2-inch pan. Sprinkle into pan a layer each of graham cracker crumbs, coconut, chocolate chips and pecans. Pour condensed milk over pecans. Bake at 350° for 30 minutes. Cool in pan.
Boil potatoes and eggs for about 1/2 hour to 45 minutes. (Hint: They are done when you stick fork in easily and potato is somewhat firm.) Let cool entirely. Dice potatoes and eggs in a large bowl. Add mayo, relish, mustard, parsley flakes, salt, pepper and celery. Mix well.
Combine wafers and melted margarine. Press into 9 x 13-inch oblong pan. Slice bananas; spread over wafer mix. Mix milk and lemon juice. Pour over bananas, then spread. Drain pineapple; spread over bananas. Top with whipped topping. Sprinkle with coconut, cherries and walnuts. Refrigerate overnight.
Combine all ingredients and place in greased pans. Bake at 350° for 35 to 40 minutes.
Beat sweet potatoes, margarine, eggs, cinnamon, cornstarch, milk and sugar with mixer. Pour into 8 x 10-inch baking pan. Bake at 400° for 20 minutes.
Mix sugars and shortening. Add eggs and vanilla; mix well. Add flour, coconut, oatmeal, soda and salt. Bake at 400° for 8 to 10 minutes.
Grease tube or Bundt pan and line with wax paper, also greased. Bake in slow oven (300°) for 1 1/2 hours. Wrap cake in wax paper when cool and enjoy.
Mix the yeast with the 2 cups of water and allow to soften and work. Melt the margarine and sugar together and when sufficiently cool, add the beaten egg and the yeast mixture to it. Gradually stir in the flour. Mix thoroughly and refrigerate at least 3 to 4 hours. Spoon the batter into greased muffin tins. Bake at 425° for 20 to 25 minutes. Makes 18 to 24 rolls. Batter will keep up to 2 weeks in the refrigerator.
Beat sugar, molasses, vegetable oil, eggs and salt together. Add remaining ingredients and mix just until all ingredients are moist. Bake in lightly oiled loaf pan for 1 1/2 hours at 350°. Let cool 1/2 hour before removing from pan or bake in 2 pans and cook for 40 minutes.
Mix sugar, milk and oleo and bring to boil. Boil 7 minutes; remove from heat. Add marshmallow cream and peanut butter; mix well. Add nuts and pour on greased cookie sheet or square pan. Cool.
Stir together biscuit mix and milk just until moistened. Spread the mixture in a greased 9 x 9-inch baking pan. With the end of a spoon, make indentations in the dough about 1-inch apart. Melt butter or margarine. Stir in garlic and onions. Drizzle butter mixture over dough. Bake until top is browned at 350°, about 35 minutes. Cool slightly, then cut into squares and serve warm. Yield: 8 servings.
Mix the cream cheese and sugar. Fold in strawberries. Add nuts and bananas. Drain pineapple well and add. Fold in whipped topping. Freeze in a 9 x 13-inch pan. Let sit out 1 hour before serving.
Cream together butter and sugar in a mixing bowl. Sift flour, salt and baking powder in another bowl. Add flour mixture to butter and sugar mixture. Add eggs, milk and vanilla. Mix well. Chill dough for 1 hour. Take out of the refrigerator and roll out very thin on a floured surface using a rolling pin. Cut with a cookie cutter and put on a cookie sheet. Bake at 425° for 8 to 10 minutes. Sprinkle sugar on baked cookies. Yields 6 to 7 dozen cookies.
Cook macaroni in large pot of salted water until tender. Drain. Meanwhile in heavy pot, melt butter. Add flour and stir for 2 minutes. Stir in mustard. Slowly add milk. Cook, stirring frequently, until thickened. Add cheese; stir until melted. Add optional ham or frankfurters, cut into bite-sized pieces. Pour into baking pan sprayed with nonstick spray. Bake in 400° oven for 20 minutes.
Mix all together and put in a greased casserole. Cover. Put in refrigerator overnight. Remove from refrigerator 1 hour before baking in a 350° oven. Bake 1 hour. Let stand 15 minutes before serving. Do not cover.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight.
Prepare cookie mix according to package directions. Roll the dough into 1 inch balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup. Bake at 350° for 11 - 13 minutes or till set. Immediately place a peanut butter cup in each cup; press down gently. Cool for 10 minutes. Carefully remove from pans. Yield 3 dozen.
Mix first four ingredients together and put in bottom of a 9 x 13-inch pan. Sprinkle dry yellow cake mix on top. Pour melted butter over cake mix. Sprinkle with chopped nuts. Bake at 325° for 1 hour and 20 minutes.
Cut chicken and veggies into chunks. Put in dish and marinate with dressing for 2 hours. Put on skewers, alternating veggies and chicken. Barbecue approximately 10 minutes on each side.
Beat sugar and shortening together until fluffy. Add eggs and beat well. Sift together the dry ingredients. Add banana and vanilla to first mixture, then alternate the sour milk with the flour. Beat well and put into two 8-inch floured and greased pans. Bake at 350° for 30 to 35 minutes. Ice with Caramel Icing.
In a 10 x 15-inch pan, mix potatoes with oil. Bake in a 475° oven until they are a rich brown, 35 to 45 minutes. Do not disturb until potatoes begin to brown, then use a wide spatula to turn pieces over several times.
In a pan, add raisins, all the spices, Crisco and 2 cups boiling water. Mix everything together; boil for 5 minutes. Let stand overnight. Add the baking soda to the 1 cup boiling water; stir well. Let cool.
Combine beef, water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar and refrigerate meat with marinade for 24 to 36 hours. Remove meat, put in crock-pot with one cup marinade. Cover and cook on low 6 to 8 hours. Remove meat; strain juices and return to crock-pot. Put on high, stir in gingersnaps and cook covered 10 to 15 minutes. Pour over meat. Makes 8 servings.
In large bowl, combine sugars, margarine, peanut butter, egg and vanilla; mix well. In medium bowl, mix flour, baking powder, soda and salt; stir into peanut butter mixture, mixing until blended. Cover dough; refrigerate 3 hours. Preheat oven to 375°. Lightly grease several large baking sheets. With hands, roll level	tablespoons of dough in 1 1/4 inch balls. Place balls 3 inches apart on prepared baking sheets.	Dip tines of fork into flour or sugar; flatten dough crisscross style. Bake 10 to 12 minutes, or until slightly brown. Yield: 3 dozen cookies.
Prepare broccoli and drain. Melt the butter. Mix broccoli and Velveeta cheese together. Crumble the Ritz crackers and sprinkle over top of the broccoli and cheese. Cover the casserole with the melted butter. Cook at 350° for about 20 to 30 minutes.
Mix all together, adding raisins last. Bake in moderate oven in loaf pan.
Place onion wedges in bottom of crock-pot. Cut steak into 2-inch pieces. Place on top of onion. Mix golden cream of mushroom soup with 1/4 soup can of Burgundy. Pour over meat. Sprinkle in 1/4 teaspoon of tarragon. Cook on high for 5 to 6 hours. Slice mushrooms and add to pot. Cook 30 minutes longer. Serve over egg noodles.
In blender, put in boiling water, margarine, sugar and powdered milk; blend. Keep scraping sides as needed until blended. Set in refrigerator to thicken (1 1/3 cups equals 1 can).
Mix sugar and butter. Add flour, nuts and extract. Roll in cocoon shape and place on greased cookie sheet. Cook 12 to 15 minutes in a 350° oven until light brown. While hot, roll in powdered sugar.
Cook meat and onions in skillet with seasonings until done. Add tomato sauce and simmer about 5 minutes longer. Then, add to spaghetti (which has been cooked according to the package directions).
Melt and make into balls; the graham cracker crumbs, coconut, powdered sugar, peanut butter and butter. Make a dip of the paraffin and chocolate chips using a double boiler. Dip balls into the mixture and place on waxed paper.
Place shrimp in boiling water to cover; cook 5 minutes. Cool shrimp. Peel and devein shrimp; chop. Combine remaining ingredients except celery to make salad dressing; mix well. Add shrimp and celery to salad dressing. Refrigerate until served. Yield: 4 servings. Each Serving: 1/3 cup.