HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour off liquid from yams. With electric mixer, mix until like mashed potatoes. Take beaters out and rinse to get rid of the strings from potatoes. Add eggs, milk, sugar, vanilla, margarine and pineapple and mix well. Stir in pecans and pour into 13 x 9 x 2-inch baking dish that has been sprayed with Pam. Bake at 350° about 30 minutes. Top with marshmallows and return to oven to brown marshmallows.
Mix first 5 ingredients and divide into 3 parts. Shape into rolls and roll in chili powder. Refrigerate until serving. Serve with assorted crackers.
Melt together margarine, peanut butter and chocolate chips. Put Crispix cereal on cookie sheet and pour over mixture. Mix with powdered sugar in large grocery bag. Store in an airtight container.
Stir together flour, sugar, and beer. Put into greased bread pan. Bake at 350° for 45 minutes. Remove from oven. Pour butter on top. Put back in oven for 10 to 15 more minutes.
Prepare berries. Add lemon juice and cook 3 minutes. Add sugar. Stir until dissolved and cook 6 minutes. Let cool, stirring occasionally. Seal in sterile jar. (Put in crock bowl overnight before sealing.)
For each serving, place a crisp lettuce leaf on a salad plate. Launching pad: 1 slice pineapple. Rocket: 1/2 peeled banana (set upright in center of pineapple slice). Nose Cone: 1/2 cherry fastened to top of banana with a toothpick.
Cut the roll of paper towels in half and remove the cardboard center. Mix the liquids in an old baby wipe container (Wash-A-Bye baby brand). Place half a roll of paper towels in the container, put the lid on and turn upside down to let towels soak. When ready to use pull the towels from the center of roll.
Combine water and sugar. Place spices in bag and tie securely. Put bag of spices into pot of sugar and water. Bring only to a boil. This syrup can be made ahead of time and keeps well in the refrigerator. Add pineapple and cranberry juice to mixture; mix well. Heat. Add rum flavoring to taste and red food coloring to brighten. Add dots of butter and serve in mugs with cinnamon sticks as stirrers, if desired.
Mix eggs, sugar, melted margarine, flour, cocoa and vanilla together. Sprinkle 3/4 cup nuts in unbaked pie crust shell and pour filling over nuts. Bake at 325° for 40 minutes. Serve with Cool Whip sprinkled with remaining nuts and grated chocolate.
Dissolve butter in boiling water. Add flour and cook until very thick, stirring constantly. Cool until warm. Beat in 1 whole egg at a time, beating well after each addition. Shape into 12 to 15 eclairs on greased cookie sheet. Bake in a preheated oven at 450° for 15 minutes and then at 375° for 25 minutes.
In a large bowl, mix flour, sugar, cocoa, baking soda and salt. Mix together well and make 3 "wells" (or holes). In the first well, put the vinegar. In the second well, put the vanilla. In the third well, put the oil. Mix together. Add 2 cups cold water. Stir. Don't mix. Pour into an oblong ungreased pan. Bake at 350° for 25 to 30 minutes.
Heat oven to 425°. Cook and stir beef until brown; drain. Stir in chilies, seasoning mix and 3/4 cup water. Heat to boiling, stirring frequently, until thickened, 5 to 10 minutes. Spread beans over baked crust. Top with beef mixture and sprinkle with cheese. Bake 10 minutes. Top with lettuce, tomatoes and onion. Serve with sauce.
Grease 15 x 10-inch jelly roll pan. Combine cereal and peanuts in large bowl. Combine sugar and corn syrup in small saucepan. Cook over low heat, stirring occasionally, to a full rolling boil. Remove mixture from heat. Stir in peanut butter and vanilla. Pour over cereal mixture, mixing until well coated. Press mixture into prepared pan. Chill several hours or overnight. Cut into 2 1/2 x 1 1/2-inch bars. Store in refrigerator.
Place small scoop of ice cream on one cookie and top with another cookie. Continue until you are finished. Work in small batches and quickly. Place the filled cookies on a cookie sheet lined with waxed paper or plastic wrap. Cover and freeze until set. (If making large amounts, turn the freezer setting up.) May be individually wrapped after set.
To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind; wash and cut in one-inch pieces. Dissolve lime in 2 quarts of water; pour over rind. If needed, add more water to cover rind. Let stand 2 hours in lime. Drain; rinse and cover rind with cold water. Cook until just tender; drain. Tie spices in a cheesecloth bag. Combine spices with remaining ingredients and simmer 10 minutes. Add watermelon rind and simmer until clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag. Pack, boiling hot, into jars, leaving 1/2-inch head space. Adjust lids. Process 10 minutes in boiling water bath.
Slice cucumbers and onions thin. Add salt and let stand 2 hours or overnight if more convenient. Drain well. Add sugar, vinegar and spices. Place into containers and freeze.
Scald the milk; remove from stove and add shortening and sugar. When cool, add yeast which has been dissolved in a little water. Then add flour and salt. Beat until smooth. Let rise to double in bulk. Beat again.
Dissolve bouillon in hot water. Mix softened cream cheese, finely chopped onions and dissolved bouillon together. Add pizza sauce to taste. Best if it is refrigerated for several hours. Serve with potato chips.
Cut off part of squash and scoop out insides. Put 2 holes in top with nail and hammer. Use the nail to push string through each hole. Tie the ends together. Fill with bird seed and hang in tree.
Melt the margarine and whip in flour to make a smooth paste. Stir in cold water. Saut the ground beef; drain off grease and add to soup. Add the onions, carrots and celery which have been pan boiled. Add remaining ingredients; bring to a boil, then reduce to simmer and cook until vegetables are done. DO NOT SALT. May be frozen.
Heat oven to 425°. Combine Bisquick and milk with 15 strokes. Grease 12 muffin cups. Roll dough on lightly dusted/Bisquick board. Knead 8 to 10 times to smooth dough. Roll into 12 x 7-inch rectangle. Spread with soft butter. Sprinkle with sugar and cinnamon. Roll tightly widthwise and seal well. Cut into 12 (1-inch) slices. Set in muffin cups. Bake 15 minutes, until brown.
Clean and chop spinach and put in large mixing bowl. Add cheeses and seasonings. Add egg yolks and mix thoroughly. Beat egg whites until stiff and fold into spinach mixture. Grease a 9 x 12-inch pan and put 6 pastry sheets in pan, brushing each with melted butter. Spread spinach mixture evenly and cover with 6 more pastry sheets and butter. Bake at 350° for 1 hour or until golden brown. Cut in squares. Serve hot or cold.
Mix the cracker crumbs and eggs together first. Combine the ground beef, cheese, salt, pepper, crumb mixture and chili pepper or chili powder. Mixture will be stiff. Form into balls (size of golf balls). Roll in flour. Place in 2-quart casserole and cover with the sauce. Mix and bring to a boil the remaining ingredients. Pour over the meatballs. Bake, covered, at 350° for 1/2 hour and uncovered for 1/2 hour.
Combine ingredients and form into a ball. Do not knead. Divide into 2 parts. Roll each part on lightly floured surface until thin. Dry 10 minutes. Cut into strips of desired width and length. Have seasoned broth ready and bring to a boil. Add noodles and cook until tender. Pieces of chicken or other meat may be added if you like. Serves 6.
Preheat oven to 400°. Spray muffin pan with Pam no-stick spray. Blend baking mix and milk to make a soft dough. Turn out onto floured surface. Knead approximately 20 times. Roll dough into a rectangle, about 1/8-inch thick. Cut out circles with 4-inch cookie cutter. Press circles into prepared muffin pans.
Combine all ingredients. Pour into 1/2 cup freezer containers. Freeze fruit 8 hours.
Mix Jell-O with one cup of boiling water. Add the cranberry fruit and stir. Stir in the pineapple, then walnuts. Refrigerate until firm.
Make thickening with flour and water. Stir in turkey stock, slowly, to keep from being lumpy. Cook until thick. Add a little milk and finish cooking. Add turkey meat, cut in small pieces. Salt and pepper.
Boil chicken breasts until cooked and tear into bite size pieces. Grease a large casserole dish. Crush chips and spread 1/2 of the chips into bottom of dish. Mix rest of ingredients and pour 1/2 of the mixture in dish. Layer the rest of the crushed chips and top with remaining mixture. Bake at 350° for 45 minutes.
Heat all ingredients to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer until cabbage is tender, about 25 minutes.
Boil potatoes; drain. Stir in chopped eggs, onions and relish. Salt and pepper to taste. Mix in desired amount of mayonnaise and mustard; mix well. Serves 6 to 8. Garnish with sliced eggs; sprinkle with paprika.
Dilute lemonade and pour into punch bowl with ginger ale. Add frozen juice cubes.
Put in 2-quart casserole. Top with chow mein noodles. Bake in 350° oven for 30 to 45 minutes.
Sift flour, soda, salt and sugar in a large bowl. Add cereal. Add eggs, buttermilk and oil. Mix well. Store in covered container in refrigerator up to 6 weeks. Use as desired. Do not stir before using.
Preheat oven to 350°. Cook "California Blend" until tender; drain. Add soup (undiluted) and Velveeta cheese; mix. Mix melted butter and crackers. Put on top of vegetable mixture. Bake 1/2 hour.
Preheat oven to 350°. Mix all ingredients together. Dough will be loose. Do not add more flour, and do not knead. Does not need to rise. Grease 1 loaf pan. Bake 45 minutes. Butter top, then brown 15 minutes.
Combine milk, salt, Worcesteshire sauce and onion in medium bowl. Mix together the cornflakes, parsley, mustard and paprika on wax paper. Dip the fish in the milk mixture and then in the crumb mixture. Grease a shallow baking dish with 1/2 tablespoon butter. Arrange fish fillets in dish. Drizzle the remaining butter over the fish. Bake in 500° oven until fish flakes, 15 to 20 minutes. Yields 6 servings, 145 calories per serving
Beat flour, butter, sugar and salt until mixture resembles crumbs. Heavily grease bottom and sides of a 15 x 10-inch baking pan, at least 1 1/2-inches deep. Press mixture firmly into pan and bake at 350° for 20 minutes.
Drain most of juice off peaches. Place in a large saucepan with 3/4 cup sugar. Bring to a boil. Beat together flour, baking powder, salt, 1 cup sugar, milk and egg. Pour boiling fruit into an 8 or 9-inch pan sprayed with Pam. Don't put more than 1/2-inch of juice in baking dish. Pour the batter over the hot peaches. Melt 1/2 cup butter. Pour butter over the batter into drizzle. Sprinkle with cinnamon and nutmeg. Bake for 30 to 40 minutes. Serve plain or with ice cream.
Beat egg yolks until thick and lemon colored. Add water; continue beating until very thick. Gradually beat in sugar; add vanilla and extract. Fold in flour that has been sifted with salt, adding a little at a time. Beat egg whites until foamy. Add cream of tartar and beat until forms glossy peaks. Fold into batter. Pour into ungreased angel food cake pan. Bake at 325° for 1 hour. Frost with Butter Frosting.
Mix cake as directed on box; bake. While still hot, poke holes in cake with straw. Pour Eagle Brand milk and caramel topping in the holes in the cake. When cool, spread on Cool Whip and Butterfingers. (I put the Butterfingers in my Salad Shooter to grind them up.)
Mix all ingredients together. Make the day ahead and refrigerate. Serve with crackers. Will freeze.
Preheat oven to 450. Bake pie crust 5-7 minutes or until golden. Remove from oven & let cool. Reset oven to 325°.
Remove stems from mushrooms and chop fine. Set caps aside. Preheat oven to 450°. In skillet cook sausage until well browned. Drain, reserving 2 tablespoons drippings. Coat stems in drippings and cook until tender. Remove from heat. Stir in sausage, cheese and bread crumbs. Fill caps with mixture and place on cookie sheet. Bake for 15 minutes or until tender. Serve hot.
Place meat in a casserole. Mix mushroom soup, onion soup mix and Burgundy wine.	Pour over meat and bake, covered, in 325° oven for 2 1/2 to 3 hours. Do not peak. It comes out brown. Serve over rice or noodles. Keeps well in refrigerator and also freezes well. Serves 8.
In a bowl, mix cake batter, butter and 2 eggs. Spoon into ungreased 9 x 13-inch cake pan. Spread evenly. In a separate bowl, mix cream cheese, sugar and 2 eggs until fluffy. Pour mixture over first layer. Bake at 325° for 40 to 45 minutes. The cake will look somewhat like a custard. Do not bake until firm. Cake should be soft in the middle.
Pound each piece of chicken to 1/4-inch thickness. Spray a large skillet with Pam cooking spray. Preheat skillet. Cook until tender and not pink. Transfer to platter.
Using electric mixer, in large bowl, beat butter at medium speed until creamy. At low speed, beat in sugar, then flour. Do not overbeat. Stir in pecans by hand. Press dough evenly in ungreased 13 x 9 x 2 inch pan. Bake at 300 degrees for 40 minutes or until lightly browned. Cool and cut into 1 1/2 inch squares.
Brown ground beef and onions. Drain. Combine other ingredients. Simmer for 30 minutes. Serve over tortilla chips.
Combine sugar and white corn syrup and bring to a boil. Remove from heat and add peanut butter, vanilla and nuts. Add Rice Krispies to mixture and press into buttered jelly roll pan. Bake in a jelly roll pan. Makes 32 to 40 bars.
In a pan combine toffee bars, milk and margarine. Cook over medium heat about 20 minutes until toffee is melted, stirring often. Cool slightly. Dip marshmallows in toffee mixture. Roll in cereal. Dry on wax paper. Makes 4 dozen.
Mix 1 cup flour, sugar, salt and yeast in a bowl. Warm the milk and add to bowl. Mix thoroughly.	Add cheese and butter. Mix. Add	remaining flour, mix well and set aside in a warm place, covered for 1 hour.	Punch down dough and wait 15 minutes. Punch down again and form into a round ball in a pan and	allow to rise for 1 hour. Place in a 12-inch Dutch oven and bake for 30 minutes.
Heat soup, onion and cheese until cheese melts. Add hominy. Pour into casserole dish. Top with corn flakes. Bake 30 minutes at 350°. If you microwave it, topping can be browned in oven for a few minutes. You can use crushed crackers for topping instead of corn flakes. Serves 10-12.
Mix ingredients and put into greased 9 x 12 baking pan. Bake at 350° for 35-40 minutes.
This recipe as listed and used will do about 4 slices of bread. Recipe may be doubled or tripled, etc., to serve different size groups.
Heat oil in large heavy skillet over medium heat. Cook onion and curry powder, stirring well, until onion is tender. Stir in sausage and broth; simmer 5 minutes. Stir in beans. Cook until hot, stirring constantly. Remove from heat and stir in vinegar. Spoon over rice.
Bring eggs, sugar, flour and vinegar to a boil. Remove from heat and add apples, pineapple, peanuts and Cool Whip. Store in refrigerator for 24 hours before serving. Serves 10 to 12.
Cook rice according to package directions; cool and turn into a large bowl. Fold in mayonnaise, cheese, chiles, pimiento and scallions. Serve at room temperature. Makes 4 to 6 servings.
Mix sugar and flour; add lemon juice, grated rind and egg yolks. Pour hot water over ingredients. Stir constantly until thickened. Remove from heat; add oleo. Pour filling in baked pie crust. Top with beaten egg whites.
Scrape carrots and grate in food processor. Add raisins and pineapple. Mix with yogurt.
Combine mayonnaise and sugar in a large bowl. Sift flour and all other dry ingredients together. Combine the 3/4 cup water and the corn syrup in a small bowl. Add dry ingredients to the mayonnaise mixture alternately with the water-corn syrup mixture, blending well after each addition until smooth. Pour into a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Good iced with a caramel icing.
Place shredded lettuce in the bottom of a large mixing bowl. Layer on peppers, onion, celery and green peas in that order.
Cut bacon into small cubes. In small saucepan, add bacon and chopped onion. Cook and stir until bacon is semi-crisp. Add flour; stir until well mixed (bubbly). Add vinegar, sugar and juice from can of beans. Mix well and allow to boil for about a minute. Add beans and season with salt and pepper.
Saute carrots, onion and celery in margarine. Add flour and cornstarch and cook 1 minute. Slowly add milk and chicken broth, cook until thick. Stir in baking soda and cheese until melted. Add broccoli and simmer for one hour.
Preheat oven to 350°. Cream sugar, salt and Crisco. Add eggs and beat well. Add mashed bananas and mix well. Add dry ingredients, then vanilla and nuts and mix well.
Grease a sheet cake pan. Line bottom with pecans and then coconut. Mix cake mix according to directions on box. Pour over nuts and coconut. Melt butter and cream cheese. Stir in powdered sugar. Spoon on top of German chocolate cake batter. Bake at 350° for 40 to 45 minutes.
Combine all ingredients and form with tablespoon on lightly sprayed cookie sheet. Bake at 350° for 8 minutes.
Dissolve lime jello and marshmallows in 1 1/2 cups water. Add 1/2 cup pineapple juice and chill for a few minutes. When this begins to set, add crushed pineapple with cream cheese, nuts and mayonnaise. Fold in Cool Whip when the mixture is thick enough to hold. Chill and serve.
Dissolve gelatin in hot water. Add cold water; chill until thickened. Pour lemon juice over diced apple. Add apple, celery, raisins and nuts to gelatin. Pour in mold. Chill until firm.
Dissolve butter in lukewarm milk. Dissolve yeast cakes. Beat eggs until very light. Add to butter, yeast and milk mixture. Mix remaining ingredients into liquid mixture, mixing well. Let rise until double in size. Stretch small amount of dough into shape, leaving a hole in the middle. Fry in oil until browned on both sides. Makes 80 good size donuts.
Mix ingredients. Makes gooey, squishy stuff to play with, much like Gak and similar products.
Bake potatoes and cut them in half lengthwise. Scoop the potatoes from the skins into a mixing bowl. Add milk and margarine and mash the potatoes. Stir in cheese and spinach. Then scoop the mixture back into the potato skins. Place on a baking sheet and bake at 350° for 10 minutes. Makes 8 servings.
Pour pineapple in bottom of baking dish. Pour cherries over. Top with dry cake mix. Pour melted butter over. Bake at 350° for 55 minutes.
In covered 10-inch skillet with 1 inch boiling water, cook cauliflower until tender-crisp. Drain. In same skillet, place butter and heat. Add pepper and mushrooms and cook until tender. Stir in soup and liquid. Mix well. Add cheese and pimento. Return cauliflower to skillet and heat through. Place in serving dish and sprinkle parsley on top.
Beat eggs; mix in sugar, vanilla and vegetable oil. Add dry ingredients. Fold in cut up apples and nuts (dough will be very thick). Bake in a 9 x 9-inch pan in a 350° oven for 45 minutes.
Saute onion in butter until soft. Combine other ingredients with onion and bring to a simmer. Simmer for 5 minutes and serve.
Line cookie sheet with foil. Line with graham crackers. Combine and boil butter and sugar until well blended (about 1 minutes). Add nuts and pour over crackers. Bake at 350° for 15 minutes. When cool, break into pieces.
Cook rice according to package directions. Core peppers; cut in halves and remove seed. Cook in boiling water for 10 minutes. Drain. Brown beef and sprinkle with salt and pepper. Combine rice and beef. Add bran, wheat germ, soup and oregano. Place peppers in large baking dish. Place some of the meat mixture in each pepper half. Top each with a dab of catsup. Put 1/2-inch water in bottom of baking dish. Bake at 350° for 20 to 30 minutes.
Combine. Let chicken set overnight in marinade. Bake at 425° for 20 minutes, then at 375° until brown; baste every 15 minutes.
Pierce potatoes in several places with fork. Wrap potatoes in paper towels. Microwave on High for 10 minutes, turning paper over once. Let stand 5 minutes.
Place sausage in frying pan and add 1 cup of water. Let water boil off and fry at low heat until brown. Slice onion and peppers into thin rings. In a large casserole dish, combine sausage, onion, pepper, crushed tomatoes, tomato sauce, zucchini and garlic. Grate Mozzarella cheese and add to top. Add Parmesan cheese on top. Cover with foil and bake at 350° for 1 hour. Serve with shell macaroni on the side.
Bake cake according to directions in a 9 x 13-inch cake pan. Let cool. Remove from pan. Let it cool completely. Split into two layers with a thread. While cake is cooling, combine the 5 tablespoons flour and milk. Boil until thick. Stir constantly. Let cool. Combine sugar, milk, salt, shortening and butter with mixer for 15 minutes. Add flour and beat 3 more minutes. Spread on one layer. Add top. Cut into pieces.
In a large bowl combine dry ingredients and mix well. Cut in butter until particles are small and uniform. Pat half of mix in 9-inch ungreased square pan. Spread filling on top of that. Sprinkle remaining mix over top of filling. Bake at 350° for 45 to 50 minutes.
Stir sugar, butter and water together over low heat until dissolved. Add pecans and stir constantly until mixture forms a hard ball in cold water. Remove from heat and drop onto marble or wax paper, making small patties, about 2-inches in diameter.
Sift together flour, baking powder, salt, soda and sugar into a large bowl. Add eggs, shortening (at room temperature), molasses and vanilla. With a wooden spoon, stir until smooth about 1 1/2 minutes. Add chocolate chips and oatmeal; stir until it is blended evenly. Drop dough by heaping teaspoonfuls and 4 inches apart on a greased baking sheet. Bake in a preheated 325° oven for 12 to 15 minutes. Cool on a wire rack. Makes about 3 dozen cookies.
Heat oven to 325°. Top ham slices with cheese. Place broccoli spears on each slice and roll. Secure with toothpicks. Place in shallow baking dish. Cook onion rings in margarine until tender. Gradually add milk, stir until thickened. Pour over ham, cover and bake at 350° for 25 minutes.
Grease the skillet well with drippings or pork rind. Mix corn meal and salt in bowl. Pour in cup of boiling water and stir. Add more boiling water, 1/4 cup at a time, until you have a stiff dough that can be shaped with the hands. Bake in prepared skillet at 400° until golden. Serves 6.
Pour over ice that was frozen in a Bundt pan. Looks like a Christmas wreath. Float flowers in it and let it freeze.
Brown ground beef, onion and taco seasoning mix together. Drain fat. Mix Cream soups together. In a crock pot layer 1/2 hamburger mixture, 1/2 soup mixture, and 1/2 crushed chips. Make a second layer in the same order using the rest of the ingredients. Top with taco sauce and Cheddar Cheese soup. Cook on low 2 hours. Serve with tortilla chips.
Mix cocoa and sugar. Add other ingredients; mix well. Cook, stirring well, for 4 minutes. Remove from heat, sit pan in pan of ice water. Beat with mixer until smooth. Will ice 2 layers or 1 (9 x 13 x 2-inch) cake.
Cut chicken into strips. Soak overnight in mixture of milk, eggs and garlic powder. Batter chicken in pancake mixture and sesame seed. Fry in deep fat until browned.
Use a 1-quart casserole dish. Preheat oven to 375°. Blend all ingredients together. Empty all ingredients into casserole dish and bake at 375° for 15 to 20 minutes or until bubbly. Serve hot with crackers or chips.
Drain cherries and spread into 2 baked pie crusts. Keep out 2 cherries to go on top of each pie. Combine milk, sugar, flour and egg yolks in large pot. Cook until custard becomes very thick. Pour over cherries in each crust. Use egg whites and 6 tablespoons of sugar to make meringue. Place 1 cherry on top of each pie and brown.
Pour boiling water over cereal and let stand until cereal has absorbed water and cooled. Cream together sugar and shortening. Add eggs one at a time. Add flour, salt and buttermilk; mix until smooth. Blend cereal mixture into batter. Add raisins and All-Bran cereal.
Let cream cheese soften; whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.