HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients, except sugar. Work in sugar until stiff. It will be very stiff. Mold into small circles and cover in chocolate.
Mix all ingredients except cheese. Add 1/2 of cheese with ingredients. Sprinkle 1/2 on top. Bake 45 minutes at 325°.
Cut broccoli and cauliflower in bite size pieces. Shred carrots. Mix all ingredients thoroughly and refrigerate overnight.
In 5-quart or larger pan, put ground meat, chopped onion, chili powder, salt and pepper to taste and cumin. Over medium heat, cook until meat is brown. Take 1 or 1 1/2 cups grease off. Add red beans, tomato sauce, water, 5 tablespoons chili powder, salt and pepper to taste and 1 tablespoon cumin. Bring to a boil, then turn heat down and simmer for 45 minutes.
Mix all ingredients, reserving 1 cup of the chopped pecans. Form ball and roll in remaining chopped pecans. Roll in plastic wrap and chill 2 to 3 hours. Serve with crackers of choice.
Combine the last 3 ingredients. Soak corn tortillas in chicken broth and line baking pan with tortillas. Place chicken top, then add onion, green pepper and cheese. Sprinkle with garlic salt. Pour soup mixture over top and sprinkle with chili powder.
Wash and pat dry fish steaks. In a large skillet pour vegetable oil and wait until hot. Flour fish steaks and fry until done. Remove fish from skillet and place in a large deep dish. Arrange fish so steaks don't sit on top of each other. Set aside. In another skillet, pour olive oil. Saute onions until clear, not fully cooked. Add bay leaves, olives, garlic salt, pepper, salt and onion powder. Stir. Let sit for 5 minutes. Pour mixture over fish and cover. Refrigerate overnight. Serve cold. Serves 5.
Mix all ingredients thoroughly. Form into one or two balls. Roll in chopped pecans and dried parsley flakes. Serve on crackers of choice.
Mix together beef, bread crumbs, onion, beaten egg, salt, pepper, and 1/2 can tomato sauce. Form into loaf and put in shallow pan about 7x10 inches. Combine the rest of sauce with all other ingredients. Pour over loaf. Bake in moderate oven at 350 degrees for 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.
Place bottom pie crust in pie dish. Mix in a bowl the vegetables, soup, onion and chicken broth to desired consistency. Pressure cook chicken. Put vegetable mixture in pie crust. Layer pieces of chicken on top. Add small amount of additional broth if needed. Put top crust on. Bake 45 minutes at 350°.
Melt the butter in a 13 x 9-inch pan. Pour cracker crumbs over butter. Pat to make crust. Add nuts, chips and coconut. Take the milk and pour over mixture, starting at edge. Bake 20 minutes at 350°.
Mix first 6 ingredients in large bowl, making sure sugar is well dissolved. Pour into pie shell; bake at 400° for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes longer.
Melt butter/margarine in saucepan over low heat. Blend in flour. Gradually stir in the coffee and stir until mixture thickens and comes to a boil. Cool to room temperature. Add vanilla. Cream the remaining butter/margarine, sugar and cocoa. Gradually add the cooled pudding mixture, beating until frosting is fluffy and of spreading consistency.
Cream butter and sugar. Add eggs one at a time beating well after each addition. Mix dry ingredients (salt, soda and flour). Add to creamed butter. Add bananas and nuts. Pour into 2 well-greased loaf pans. Bake in 250° to 300° oven for 1 to 2 hours.
Flatten chicken breasts between 2 pieces of wax paper. Dip in flour and saute in oil and butter until tender. Remove from pan.
Place rice in greased 1 1/2-quart casserole. Add consomme; let stand 3 hours. Bake, covered, at 350° for 45 minutes, adding a little water if rice becomes too dry.
Mix together lime Jell-O and sugar in hot water. Chill until syrupy. Fold next 3 ingredients into Jell-O mixture. Fold Cool Whip into Jell-O mixture. Chill for several hours.
Cook together the first 3 ingredients. When all is blended well, add the cereal. Pour in buttered dish. Cut in squares.
Prepare cake mix as directed. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate until thickened, but not set, about 1 hour. Slice strawberries, reserving a few berries for garnish if desired. Fold in sliced strawberries and half of the whipped topping. Refrigerate until thickened, but not set, about 15 minutes. Split cake horizontally to make 3 layers. (To split evenly, mark side of cake with wooden picks and cut with long thin knife.) Fill layers with gelatin mixture. Spread remaining whipped topping over top.
Brown sausage; drain. Separate crescent rolls into triangles. Place on 12-inch pizza pan with points toward center. Press over bottom and sides to form crust. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over top. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Beat butter, sugar, potatoes, milk and eggs until well blended. Pour into casserole dish or 10 x 15-inch cake pan. Melt butter in saucepan. Remove from heat. Stir in brown sugar, corn flakes and nuts. Spread over potato mixture. Bake uncovered in 325° oven for 25 minutes. Excellent with turkey or ham dinner.
Drain beets, reserve 1/3 cup liquid. In medium saucepan, combine reserved beet juice and raisins. Cover. Simmer until raisins are plumped, about 5 minutes. Combine sugar and cornstarch, stir into raisins in pan. Add lemon juice and butter, cook and stir over medium heat until slightly thickened. Stir in beets and simmer until mixture is heated through, about 5 minutes. Garnish with a twist of lemon.
Mix spices. Rub on meat. Wrap in foil and bake in pan for 8 hours at 225°. Remove, unwrap and place in refrigerator. When cold, slice.
Grease Bundt pan with 1 tablespoon of margarine. Place orange marmalade by spoonfuls in pan and sprinkle nuts around the pan. Dip biscuits in melted margarine and then in the combined sugar and cinnamon. Stand upright in Bundt pan creating a ring. Pour extra margarine and sugar combination over completed ring. Bake at 350° for 30 to 40 minutes. Cool in pan for 5 minutes. Turn onto plate.
Boil potatoes in jackets. Skin, dice and cool. Salt and pepper. Boil eggs; chop. Salt and pepper. Chop celery, pickles, onion and pimiento. Sprinkle with sugar and pickle juice. Stir well. Add salad dressing. Add eggs to chopped mixture. Fold potatoes into chopped mixture.
Let yeast and water set until dissolved. Mix all ingredients. Let rise until doubled in bulk. Roll out, cut and rise until doubled again. Fry at 365°. Add sugar or leave plain.
Line cooled pie shell with 2 cups blueberries. Cook remaining berries with sugar, cornstarch, salt and water over medium heat until thickened. Remove from heat; add butter and cool. Pour over berries in shell. Chill. Serve with whipped topping, if desired.
Grease a pie pan. Layer bottom of pan with vanilla wafers. Then cut up bananas in the cracks of the cookies.
In medium bowl, combine flour, soda and salt. Mix well and set aside. In large bowl, blend sugars. Add butter and mix with beaters. Add eggs and vanilla, beating at medium speed until fluffy. Add coconut, flour mix and nuts. Blend at low speed until just combined.
Cook onion and celery together with vinegar, sugar and mustard (add a little water). Cook until tender. Meanwhile, brown hamburger. Salt to taste. Add catsup and cooked vegetables to hamburger. Simmer for flavor about 1/2 hour.
Place all ingredients in blender. Blend until smooth and creamy. Cover and chill. Will keep up to 5 days.
Cook macaroni per package directions and drain. Mix with milk, egg, salt and pepper. Spread evenly onto cookie sheet. Top with pizza sauce, pepperoni, cheese, mushrooms and additional toppings if desired. Bake at 350° for 30 minutes. Let stand for 5 minutes. Cut and serve.
Combine flour and sugar. Add eggs, milk, margarine and vanilla. Pour into a deep dish 9-inch pie plate. Bake at 375° for 30 to 35 minutes. Yields 10 to 12 servings.
Mix until smooth white vinegar, brown sugar, ground ginger, catsup and 1 tablespoon cornstarch.
Cook rice and mix with corn and soup in casserole dish. Grate cheese and sprinkle over top. Bake at 350° for 10 to 15 minutes or until cheese is melted.
Simmer first 3 ingredients. Make meat balls small enough to handle on toothpicks. Drop raw meat balls into mixer. Simmer meat balls in mixture for 30 minutes.
Brown all meat with onions, chili peppers and chili mix; pour off grease. Pour in tomatoes and tomato juice; simmer for 3 1/2 hours. Add beans and Ro-Tel; simmer for additional hour. Serves 25 to 30 bowls.
Combine syrup and pudding mix in a bowl. Add milk and egg. Stir to blend. Add pecans and pour into pie shell. Bake at 375° for 55 minutes.
Dissolve sugar in boiling water. Add orange juice, bananas and pineapple, stirring until orange juice is dissolved. Stir in 7-Up, then pour into large container or several small containers. Freeze. Thaw approximately 1 hour or until slushy before serving. Can add fresh, sliced peaches or seedless grapes before serving.
Mix soups and broth together. Set aside. Place chicken in bottom of a 9 x 13-inch dish. Drain Veg-All and pour over chicken. Pour soup mixture over chicken and vegetables.
Mix the first 5 ingredients. Mix the sauce and use 1 cup of sauce with the meat mixture. Shape into a loaf in greased dish. Bake at 350° for 1 hour and 15 minutes.
Soften cream cheese. Mix the cheese, chives and cubed chicken with salt and pepper to taste. Spread out crescent roll triangle and stretch somewhat. Fill each triangle with chicken mixture and wrap dough around it and seal. Roll bundles in butter, then in stuffing crumbs. Bake at 375° for 12 to 15 minutes, or until golden brown.
Place sugar and evaporated milk in large medium-to-heavy saucepan. Cut 6 tablespoons of butter and the marshmallows (small pieces, 5 or 6 to each) into mixture. Cook and stir over medium heat until marshmallows have melted and mixture bubbles all over top. Cook and stir for 5 to 6 minutes longer. Remove from heat and immediately add chocolate bits and remaining butter. Stir until chocolate pieces have dissolved. Stir in walnuts (or whichever kind you prefer). Pour into shallow baking pan (at least 8 x 8-inches) and allow to cool before cutting.
Be sure to use clean snow. The best is usually scraped off a car hood. All mixed together provides a really tasty treat.
Cook broccoli. Cut chicken in bite-size pieces. Melt butter and blend in flour, salt, pepper and mustard. Stir in chicken broth and cream. Cook over medium heat, stirring until sauce thickens. Stir in wine. Arrange broccoli and chicken in greased casserole dish. Pour in sauce and top with cheese. Bake at 350° for 25 to 30 minutes.
Heat oil in a paella pan. If not available, use a 12 to 14-inch skillet. Add chicken and saute until brown on all sides, about 5 minutes. Remove from pan and set aside.
Mix jello and boiling water. Drain blueberries, reserving 2/3 cup juice. Add blueberries and juice and pineapple with its juice to jello. Chill until set.
Beat egg white and water until foamy. Add pecans and other ingredients. Make sure nuts are covered completely. Put on buttered pan and bake at 225° for 1 hour. Take out every 15 minutes and stir.
Place hamburger in 9 x 13-inch pan. Put onions over hamburger. Mix soups together and pour over onions. Place French fries on top. Bake at 350° for 1 1/2 hours. This recipe can be cut in half by using 8 x 8-inch pan and freezing half of the soup mixture.
Combine all ingredients in blender and blend until smooth. Serve immediately. Yields 6 cups.
Preheat oven to 350°. Lightly grease 1 1/2-quart casserole. In 1 inch of boiling water in a medium saucepan, cook onion, covered, 10 minutes; drain.
In heavy skillet, at low temperature, cook beaten egg, sugar, butter and dates until dates pull away from the side of skillet. Add nuts, gumdrops and vanilla. Pour over cereal; stir and cool. Roll in 1-inch balls in powdered sugar. Store in refrigerator.
Thaw fish, cut into 1-inch chunks. Heat oil, butter, onions and garlic in heavy skillet. Saute about 2 minutes or until onion is soft. Add tomatoes, wine, water, parsley, basil, salt and oregano. Cover and simmer 30 minutes.
Combine vinegar, vegetable oil, salt, sugar, water and pepper. Bring to a boil, stirring to dissolve sugar; cool. Drain vegetables and place in Tupperware container or jar and stir in vinegar mixture. Cover, place in refrigerator for 12 hours, stirring occasionally.
In a large bowl, combine cauliflower, broccoli, water chestnuts and mushrooms. In smaller bowl, combine sour cream, mayonnaise and dressing mix. Mix well and spoon over vegetables and toss well until they are all coated. Chill and toss again when serving.
Cook first 6 ingredients until soft ball stage (you can roll between your fingers), on medium heat. Remove from heat; add remaining ingredients. Beat until thick. Drop (fast) on wax paper with spoon.
Alternate layers of vegetables. Combine remaining ingredients; heat. Beat to blend, then cool while carrots are cooking. Pour dressing over vegetables; let stand at least a day. Put on lettuce leaves with a slotted spoon to serve.
Butter sides of heavy 2-quart saucepan. In it, combine sugar and milk; stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage. Remove from heat. Quickly add marshmallow cream, peanut butter, chocolate and vanilla. Stir until well blended. Pour into buttered 9 x 9 x 2-inch pan.
Spray a 9 x 13-inch pan with Pam. Place chicken in pan. Cover with Mozzarella cheese slices. Mix 1/4 cup water and cream of chicken soup. Pour over cheese. Pour on 1/2 cup melted butter or margarine. Put croutons on top. Bake uncovered at 350° for 45 minutes or until chicken is done.
In a large saucepan, heat mushroom and chicken soups, water and rice. Pour into a 9 x 13-inch baking dish. Place chops on top of rice mixture. Sprinkle dry onion soup evenly over chops. Sprinkle with paprika. Dot each chop with butter. Cover with foil and bake in the oven at 350° for 2 hours. Uncover and bake an additional 30 minutes or until brown. Extra 30 minutes may not be needed.
Heat oven to 350°. Season chops with salt. Place in a 13 x 9 1/2 x 2-inch pan or large baking dish. Top each chop with an onion slice and with a lemon slice. Place one tablespoon brown sugar and one tablespoon ketchup on top. Cover and bake 1 hour; uncover and bake 30 minutes longer, basting occasionally. Serves 4.
Mix all together, except cheese, and pour into a large, ovenproof bowl. Cover with Jack and/or Cheddar cheese. Bake at 300° for 1 hour.
Preheat oven to 350°. Drain liquid from whole corn into measuring cup, noting the amount. Discard the liquid. Pour milk into same measuring cup until amount equals liquid that was discarded. Put corn into medium-sized casserole dish. Add butter, milk and cheese to the corn. Add green pepper and onion, if desired. Mix well. Crumble crackers into mixture. Stir. Bake, uncovered, in preheated oven for 30 minutes. Dish is done when top starts to brown and mixture appears set. Remove from oven and let cool for 10 to 15 minutes before serving.
Mix all ingredients together and place in a greased 8 x 8-inch baking dish. Bake at 400° for 20 to 25 minutes or until brown.
Pour 1 1/4 cups boiling water over oatmeal; let stand 20 minutes. Combine margarine and sugars. Add beaten eggs, cinnamon and vanilla. Mix well, then add oatmeal mixture. Add flour and soda. Pour into 9 x 13-inch pan and bake at 350° for 30 minutes.
Mix all ingredients together except cocoa and vanilla. Divide dough into 2 parts. Mix vanilla with 1/2 of dough, cocoa with the other half of dough. Shape in 4 rolls, 2 white, 2 chocolate. Arrange chocolate and vanilla rolls checkerboard fashion and wrap as one roll in waxed paper. Store in refrigerator for half hour. Cut in slices. Bake on greased baking sheets (375°) for 12 to 15 minutes.
Pack large-mouth jars or jugs (I use gallon) with washed cucumbers.	Pour apple cider vinegar to cover. Crumple tinfoil to go on top if cukes	float.	Put on lid, place in grocery bag and put in cabinet or closet for 6 weeks. Remove; pour off vinegar and rinse cucumbers. Trim, weigh and use same weight of sugar. Slice (any way	you like) into jug, layering cucumbers and sugar until finished. Put on lid and put back in closet until sugar is dissolved. After dissolved, put small amount in jar in refrigerator to crisp and eat.
Preheat oven to 400°. Combine dry ingredients in mixing bowl. Beat egg. Beat in oil, milk and applesauce. Add dry ingredients. Stir in raisins. Bake in muffin pan for 25 minutes. Remove immediately. Freeze, if desired, for later use.
Cover veggies with water. Boil until tender. Drain. Mix margarine, soup, cream cheese in mixing bowl. Stir well. Add milk, salt, pepper, and bacon. Add to veggies. Heat through. Serve.
Combine melted butter with sugar, cocoa and egg yolks. Stir well; add milk gradually. Add vanilla. Pour into unbaked pie shells and bake at 400° for 40 minutes or until custard is firm. Top with meringue.
Preheat oven to 350°. Mix flour, sugar, baking powder and salt. Cut in peanut butter with a fork. Add egg and milk; stir just enough to moisten dry ingredients. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven about 1 hour or until wooden pick inserted near center comes out clean.
Mix all ingredients in a Pam sprayed casserole dish. Bake at 450° until cheese melts. Serve on party rye bread slices.
Combine honey, vinegar, jelly, Worcestershire sauce, soy sauce and dry mustard in saucepan; bring to a boil. Combine cornstarch in 1/4 cup water and stir into hot mixture. Add pineapple, green pepper and tomatoes. Simmer about 5 minutes. Pour over pork, chicken fillets or rice or noodles.
Boil chicken, debone and skin. Add soups and broth from chicken (approximately 1 can) and Ro-Tel and mix together. Place chips, then chicken and soup mixture. Cook in oven until cheeses are melted.
Stir instant tea into water until dissolved. Add sugar and stir until dissolved. Add juices. Chill. Pour punch into bowl and add ginger ale. Add an ice mold to punch to chill. Serves 18.
In a 2-quart saucepan dissolve gelatin in 1/2 cup milk over low heat. Add remaining milk. Remove from heat. Chill until set.
Put chicken pieces in baking dish. Pour preserves over. Mix dressing, onion soup and water. Stir and pour over chicken. Bake at 350° for 1 hour covered with foil. Take foil off and add pineapple and pepper strips; bake 30 minutes, uncovered.
Mix dry ingredients and then add water, vanilla and oil. Mix well and spread on a cookie sheet. Bake at 300° for about an hour. Stir frequently. Should be light brown when done.
Roll biscuit quarters in flour and place in 13 x 9-inch buttered pan. Melt butter, sugar and milk and pour over biscuits. Sprinkle with cinnamon and place in a 400° oven for 8 to 10 minutes.
Simmer first 5 ingredients for 20 minutes. Mix some of your flour with the mixed fruit and nuts to keep them from sticking together. Combine. Bake 1 1/2 hours at 325°. Makes 5 pounds.
Cream butter, Crisco and sugar. Add egg and yolk. Add dry ingredients. Add flavoring last. Spread on a 13 x 9-inch cookie sheet. Beat egg white until frothy. Brush over dough. Sprinkle on almonds. Bake in a 350° oven for 12 to 15 minutes or until light brown. Take out of oven and cut into squares. Turn off oven and put cookie sheet back in oven; leave overnight.* Store in tightly sealed container.
You will also need 18 lollipop sticks. Lightly butter 15 1/2 x 12-inch baking sheet. Arrange lollipop sticks on baking sheet. Combine butter, syrup and sugar in 1-quart saucepan. Heat to boiling. Cook until hard boil stage (270°). Stir in food coloring and vanilla. Drop by teaspoons over end of each lollipop stick.
Cream together the sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in bananas.
In large skillet, combine onion, garlic powder, dry mustard, brown sugar and vinegar. Cover and cook over heat. Combine beans in an ungreased 3-quart casserole. Stir in bacon and onion mixture. Bake covered at 350° for 45 minutes. Yield: 10 servings.
Mix egg, sugar, lemon juice and milk in small saucepan. Add vinegar after the addition of milk. Cook, stirring constantly, until mixture thickens. Pour over fruit and 1/2 package of marshmallows placed in a 4-quart dish. If you want more marshmallows, add to mixture and mix.
Drain all beans well and mix with mushroom soup and onion. Bake at 350° until center boils, approximately 40 minutes.
Cream butter and sugar. Add egg. Sift dry ingredients together. Add alternately with water and vanilla. Stir in apricots and nuts.	Bake in well-greased small bread cans or 4 well-greased No. 2 round cans. Bake 40 minutes at 375°.
Drain both cans of pineapple, keeping 8 tablespoons of juice. Add sugar	and flour to 8 tablespoons of juice.	Mix together. Combine with pineapple and add Cheddar cheese. Mix all together and put in baking casserole dish. Bake at 350° for 30 minutes. At this time, have butter melted and crackers crushed. Mix crackers and butter together and add to top of casserole.	Bake an additional 30 minutes for total of 1 hour baking time. Can also be made in advance and refrigerated.
Cook first 6 items together slowly for 5 minutes. Place cooled rice in casserole. Pour sauce over rice and mix together. Add almonds, if desired. Bake 30 minutes at 350°.
Dredge cube steaks in flour that has been seasoned. Brown in oil and pour off all excess oil. Add onion soup and wine. Cover and simmer 30 to 40 minutes. Serve with egg noodles.
Mix milk and pudding. Fold in the Cool Whip. Put layer of crackers; mix until used. Always have crackers on bottom and top. Cover with chocolate frosting.
Combine first 5 ingredients in a large bowl. Soften butter and add. Stir until mixture resembles coarse cornmeal. Add next 3 ingredients and optional items. Mix until blended. Pour into a 9 x 5 x 3-inch greased pan (use Pam in the loaf pan). Preheat oven to 350°. Cook 50 to 60 minutes or until done. Cool in pan for 10 minutes, then remove to rack to cool completely. Makes one 9-inch loaf.
In skillet, cook beef, onion and green pepper until beef is brown; drain fat. Add peas, tomatoes, salt and pepper and bring to a boil. Simmer 30 minutes, stirring often. Makes 4 to 6 servings.
Butter and flour Bundt pan. Cream melted butter with sugar. Add remaining ingredients in order named. Place 1/3 of batter in a 9-inch tube pan. Cover with half of mixture you have prepared of 1/2 cup sugar and 1 tablespoon cinnamon. Place another layer of batter in pan and cover with remaining mixture of sugar and cinnamon. Place the rest of the batter in pan and bake at 350° for 40 to 45 minutes. Cool 10 minutes and invert pan.
Combine all ingredients in large pan. Boil for 2 hours on top of stove, stirring constantly, especially the last 45 minutes. Put in jars and seal.
Peel, core and chop apples. Put all ingredients into a large saucepan and bring to a boil. Simmer, uncovered for 25 minutes, stirring often. Let cool until you can touch. Push through a strainer. Store in refrigerator.
Chill milk in an ice tray until almost frozen. Soften gelatin in cold water. Add boiling water; stir until dissolved. Add sugar and frozen lemonade. Stir until lemonade thaws. Chill until mixture is thick. Whip iced milk until stiff; fold into gelatin. Put in coconut or graham cracker crust. Chill 3 hours in refrigerator. This makes a nice big pie (9 inch pan).
In a large casserole dish, make a layer of cookies that have been dipped in sweet milk (don't leave cookies in milk; dip and take out).	Cover cookies with Cool Whip. Make 2 more layers of cookies covered with Cool Whip. Dip with a spoon to serve. Delicious and good when you need something fast.
Parboil chicken in boiling water 5 minutes. In saucepot, saute onions, celery and carrots in margarine 5 minutes. Blend in flour to absorb all liquid. Add chicken stock, bouillon cube, salt, pepper and poultry seasoning. Boil slowly, stirring occasionally, 8 minutes. Turn down heat. Add chicken and rice. Adjust seasoning.
Melt oleo in frypan; add celery and onions. Cook until tender. Add to dressing mix along with egg and broth. Form into balls and place in a baking dish or pan.