HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the dry ingredients in a two-quart saucepan. Add milk and stir. Place on medium heat. Stir constantly until it begins to boil. Do not stir while boiling. Allow to boil 10 to 15 minutes. As mixture boils low in pan, place a very small (tiny) amount of mixture in 1/2 ounce of cold water. When it forms a soft ball, the fudge is done. Keep testing to avoid overcooking. Remove from heat. Allow to stand for about 5 minutes. Add butter, peanut butter and marshmallows. Beat by hand until starts to thicken. Add vanilla. Beat until it turns from shiny to dull. Do not overbeat as it will become sugary. Pour into a buttered platter or container of your choice. Allow to cool at room temperature. Cut in squares and serve.
Crust: Crush zwieback and mix together with sugar, margarine and vanilla. Line a spring-form pan with mixture, just bottom.
Layer ingredients in order listed: Mash avocado and mix with mayonnaise and lemon juice for first layer. Combine taco mix and sour cream, mixing well for second layer. Then layer onion, tomato and cheese; top with black olives. Serve with tortilla chips. A	9 x 5-inch dish works well for this recipe. Do not prepare far in advance.
Brown meat with onions and peppers. Mix all ingredients together. Bake in 9 x 13-inch pan at 400° for 30 to 45 minutes.
Place tomatoes in pie shell. Mix salt, pepper, basil and onions and sprinkle over tomatoes. Mix mayonnaise and cheese and spread evenly over all. Bake for 35 minutes at 400°.
Cut up dates, pineapple, cherries, and nuts. Dredge with a little of the flour and set aside. Cream butter and sugar, add beaten eggs, flour sifted with baking soda and salt, lemon juice and vanilla. Pour over fruit and mix well. Bake in a paper-lined tube pan 1 1/2 hours at 275 degrees.
Combine first 5 ingredients, mix well. Mix eggs, oil and strawberries. Add to dry ingredients. Pour into 2 well-greased and floured loaf pans (9 x 5 x 3-inch). Bake at 350° for 1 hour.
Combine all ingredients except 1/2 cup crumbs and green peppers. Shape 1/2 cup meat mixture around metal or wood skewers. Roll drumsticks in 1/2 cup fine crumbs. Melt 4 to 5 tablespoons of Crisco in a heavy 8 or 9-inch frying pan. Fry drumsticks, turning to brown all over. Cover frying pan and cook about 15 minutes or until cooked through. Serve with pan-fried green pepper rings. Cut peppers into thin crosswise slices. Remove seeds; fry in a little Crisco until lightly browned. Makes 6.
Pour 2 tablespoons of melted margarine in a 9 x 13-inch baking dish. Layer over melted margarine, pie filling, cake mix, coconut and pecans. Pour remaining margarine over top of mixture. Bake at 350° for 1 hour.
Make your own favorite oatmeal cookie recipe. Substitute the liquid in your recipe with crushed pineapple and its juice. (If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Brown ground beef and drain. Add taco seasoning according to package directions. In a separate pan make Spanish Rice-A-Roni, using Mexican stewed tomatoes. When rice is done, add about 1/2 of it to taco meat. Mix in cheese, reserving enough to sprinkle on top. Roll mixture into tortillas. Place in sprayed 13 x 9-inch pan, seam side down. Sprinkle remaining cheese and bake about 15 minutes at 350°. Serve with sour cream and salsa.
Spread crackers in large roasting pan. Mix all ingredients. Pour over crackers and mix well. Bake at 200° for 1 hour. Mix every 15 minutes. Let cool. Store in tight container. Will last up to 2 weeks. Makes great snacking!
Stir together cream cheese, mustard and celery salt. Stir in bacon, tomato and green pepper. Cover and chill. Serve. Makes 2 cups.
Broil for 7 minutes on one side; turn and broil 5 minutes on the other side. Slice very thin.
On floured surface, roll each thawed patty shell to a 9-inch circle. Spread bacon lightly with mustard. Top each circle with 1 bacon slice and 1 pineapple slice. Halve cheese slices; crisscross atop pineapple. Moisten edges of each patty shell. Fold two opposite sides to center, overlapping slightly. Then fold other 2 sides to center, pinching edges to seal. Prick or slit tops. Place on ungreased baking sheet. Bake in 400° oven for 20 to 25 minutes or until golden. Makes 6.
Have pie shell baked. Combine sugar, flour and cocoa and sift together real good. This keeps your pie from lumping. Slowly add milk, eggs and butter. Cook until thickened. Pour into pie shell. Top with egg whites. Brown egg whites.
Boil mixture to 300° using candy thermometer. Add coloring while boiling. Remove from heat; add flavoring. Pour mixture immediately into large bread pan with thick layer of confectioners sugar. (Rinse down sides of pan with very hot water before candy hardens onto sides.) Test corners to begin cutting with kitchen scissors. Need at least two people to cut candy onto waxed paper before it becomes too hardened. After cutting into bite size pieces, place in wire basket to shake off excess powdered sugar. Place in airtight containers.
Fill cocktail shaker with ice. Pour juice almost to the top. Add 2 - 3 shots of lemon or raspberry flavored vodka and a small squeeze of lime. Shake. Serve in chilled martini glass with a slice of lime.
Cut up fruits and nuts; add all ingredients. Bake in huge pan at 300° until done.
Chop chicken and put in 9 x 13-inch baking dish. Tear tortillas and layer on chicken. Mix other ingredients together and pour over meat and tortillas. Put cheese on top. Bake at 350° for 40 minutes.
Fry sausage; do not drain. Put onion and pepper in saucepan with a small amount of water. Cook; drain. Cook noodles as directed. In large pot, add Ragu, noodles and rest of ingredients except cheese. Cook on simmer until hot. Make cheese into balls. Place into sauce and noodles. Place rest of cheese on top. Bake in oven at 350° until cheese is melted.
Peel potato and boil until very soft. Drain water and mash potato. Next, begin to add powdered sugar to potato until it feels like dough. Roll out with rolling pin like a pie shell. Spread a thin layer of peanut butter over the dough. Begin to roll the dough up. Should come out to be the size of a half dollar. Wrap in wax paper, then in foil and place in freezer until ready to use.
Cut muffins in quarters. Arrange on cookie sheets. Drain crab meat well. Combine all other ingredients and mix well. Spread mixture on muffins. Freeze at least 30 minutes. Broil until bubbly and golden brown. These can be frozen and used at a later date.
Mix sugar and cocoa together. Add melted butter, peanut butter and vanilla. Spread in buttered pan and refrigerate.
Melt shortening in skillet; add onion, ground beef and seasonings. Break up meat and cook over medium heat for 10 minutes. Add corn and tomatoes and bring to boil, breaking up tomatoes with spoon. Pour into shallow baking dish. Stir up hush puppy mix according to package directions, then spoon over meat mixture. Bake in hot 400° oven for 30 to 40 minutes. Makes 6 to 8 nice servings.
Bake and cool cake mix according to directions (except use margarine instead of cooking oil). Break one layer of cake in small pieces and put in punch bowl. Spread 1 package of instant vanilla pudding (prepared according to package directions) over cake. Place 1 pint of strawberries over pudding. Pour 1/2 of warm Jell-O (prepared with 2 cups of hot water) over strawberries. Spread 1 carton of Cool Whip over Jell-O. Repeat ending with Cool Whip.
Combine potatoes, sugar and spices. Blend in eggs, milk and melted margarine. Pour into two 9-inch unbaked pie shells and bake at 350° for 45 minutes or until firm in center.
Melt butter in large pan over low heat. Add marshmallows and cook, stirring constantly. Remove from heat and add food coloring. Stir in corn flakes. Stir until well coated with butter. Finger-shape into individual wreaths. Dot with candies. Will also make 1 large wreath.
Cut chicken into serving pieces and brown in hot fat. Brown onions in fat. Add remaining ingredients and simmer for 30 minutes. Pour mixture over chicken and bake, uncovered, in oven at 325° to 350° for 1 hour.
Boil, drain and mash squash to make 4 cups mix with soup mix, pimento and sour cream. Bake in a greased casserole dish for 20 to 30 minutes. May top with grated cheese or bread crumbs.
Cook peas in water; season to taste. Cook sausage and drain grease. Add sausage to peas and cook. Saut celery and onions in butter just until onions are clear. Add to peas and sausage. Add rice in the last hour of cooking soup. Season with salt, pepper and garlic salt to taste.
Blend 1/4 cup of melted butter and cocoa in medium bowl until smooth and set aside. Place peanut butter chips in second medium bowl and set aside. Combine sugar, marshmallow cream, milk and 1/4 cup butter in a heavy 4-quart saucepan. Stir constantly over medium heat until mixture comes to a boil. Boil and stir for 5 minutes. Remove from heat and stir in vanilla. Immediately add 1/2 of hot mixture to chips, stirring until melted. Spread this mixture evenly into a 13 x 9 x 2-inch foil lined pan. Stir the rest of the hot mixture into the cocoa mixture. Allow to cool 15 to 20 minutes. Beat until mixture loses its gloss and spread evenly over the top of the peanut butter layer. Cool and remove from pan and foil. Cut into 1-inch squares. Store in airtight container.
Mix all ingredients in a half gallon container and add 2 tablespoons powdered sugar. Shake well. Place in refrigerator. Best if made several days before using.
Prepare chicken with taco seasoning as directed on package of taco seasoning mix; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13 x 9 x 2-inch baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced ripe olives. Bake at 375° for 20 minutes or until cheese is melted and filling is hot.
Line pan with	corn tortillas. Mix chicken, soups, olives, chilies and tomatoes and green chilies and pour into pan. Top with Cheddar cheese. Bake at 350° for 45 minutes to 1 hour.
Place sugar and water in large punch bowl. Add soft drink powder and stir until powder dissolves. Add vanilla ice cream, one spoonful at a time. Pour in the carbonated beverages, resting the bottle on rim of bowl. Serve immediately. Yields 16 servings.
Mix beaten eggs and the next 5 ingredients in a large bowl. Press into a 9-inch pie plate.
Combine in order given. Roll in balls and press down with sugared glass with design on the bottom or chill for 2 hours and roll out for cut-out cookies. Bake at 375° for 12 to 15 minutes. When edges turn just slightly brown, remove from the oven.
Cook potatoes until tender. Drain, peel and slice. Fry bacon and crumble. Saute minced onion in bacon fat until softened. Add bacon and onion to potatoes. Add vinegar and water to drippings and bring to a boil. Pour over potatoes and add salt, pepper and sour cream.
Mix together and put in plastic storage container. Use 1/3 cup of mixture per 1 cup of hot water.
In small bowl of electric mixer, let eggs warm to room temperature, about 1 hour. Preheat oven to 400°. Lightly grease the bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan, then line the bottom with waxed paper.
Mix the first six ingredients well, in order listed. Add chocolate chips and German chocolate. Bake in tube pan at 350° for 55 minutes.
In a large bowl, mix the three wet items. In a separate bowl, mix all dry ingredients. Add dry ingredients to the wet mixture and gently blend, until the dry mix is moistened. Bake in a lightly greased, 9x9 pan for 30 minutes at 350 degrees.
Prepare macaroni as directed. Add tuna, soups, peas and curry powder; mix well. Sprinkle crushed potato chips on top. Heat 30 minutes at 350°.
Mix all ingredients together. Heat tortillas 5 seconds. Spread mixture on tortillas and roll them up. Refrigerate for a few hours or overnight. Slice them cold. Serve with salsa on the side.
Brown rice in butter. Add other ingredients and place in buttered casserole dish. Bake at 350° for 1 hour.
Combine margarine, milk, sugar and salt in saucepan. Bring to a boil over medium heat, stirring vigorously. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously 1 minute or until marshmallows are melted. Pour into 8 x 8-inch pan lined with foil. Chill. Cut into squares.
Cook broccoli. Brown meat with onion. Combine all ingredients and bake at 350° for 1 hour or until vegetables are tender.
Mix flour and baking soda. Combine butter, sugars, pudding mix, and vanilla in a large mixing bowl. Beat until smooth and creamy. Beat in eggs; add flour mixture then stir in chips and nuts. Drop from teaspoon onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.
This makes a green salad. It can be made ahead of time and kept in the refrigerator. Can also add green cake coloring to make a deeper color.
Sift together first 5 ingredients. Add oil, buttermilk and vanilla. Stir until well blended. Pour or spoon into cupcake baking papers. Bake at 350° for 25 minutes.
Bring a large pot of water to a boil. Add shrimp and cook 1 to 2 minutes or until just cooked through but not overcooked. Taste to test. Drain. Run under cold water and pat dry. Place shrimp in a bowl with grapes and radishes.
Mix water and yeast. Add beaten egg. Mix other ingredients. Pour into large bowl and store, covered, in refrigerator about 45 minutes to rise. Spoon into greased or buttered muffin pans. Bake 25 minutes at 425°.
Combine all ingredients, mixing well. Serve chilled over your favorite salad greens or vegetables. "0 fat."
Mix lemon juice and sugar together. When ready to serve, mix all ingredients together, adding sherbet last. Serves 50.
Mix all ingredients together. Spray 9 x 13-inch pan with Pam. Bake at 350° for 1 hour.
Boil together vinegar, sugar and salt. Mix and pour over cucumbers, onion and pepper. Let stand overnight. Can be refrigerated 3 to 4 months. Yields 3 quarts.
In mixing bowl, beat together mashed bananas and butter until creamy. Add eggs and water; beat well. Stir in flour, baking powder, soda and cinnamon. Beat until smooth. Add chopped walnuts. Spoon batter into an oiled and floured 9 x 13-inch baking pan. Spread batter evenly in pan. Bake at 350° for 20 minutes or until a knife inserted comes out clean. Cook and cut into squares. Serves 8 to 10.
Cream butter until light and fluffy. Add sugar; cream together well. Add beaten eggs. Sift flour before measuring; add spices and cocoa and sift again. Add buttermilk and flour mixture alternately to egg mixture, beating after each addition. Lightly dredge nuts and raisins in small amount of flour and chop. Add nuts, raisins and jam, stirring to blend. Pour into 3 (9-inch) greased and floured pans. Bake at 325° for 40 minutes.
Saute onion, green pepper and garlic in oil until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly; simmer for 20 minutes. Add shrimp; heat through. Serve over hot rice. Yield: 4 servings.
Take small balls of dough and roll; flatten slightly. Bake at 350°. If cookies don't crack, there's not enough flour. Should have appearance of boughten cookies.
Cream oleo and sugar, beating light and fluffy. Add eggs, one at a time; add vanilla, dry ingredients, zucchini, coconut and chopped nuts. Spread mixture into a 15 x 10 x 1-inch pan. Bake at 350° for 35 to 40 minutes (check at 30 minutes). Frost while warm.
Pour soup in casserole dish. Brown meat and salt and pepper to taste. Add the potatoes and carrots. Mix together. Put 1/2 on top of soup. Add 1/4 cup green beans, then hamburger mixture, then 1/4 cup green beans. Top with 1/2 cup cheese. Bake 1 1/2 hours at 350° with lid. Serves 6.
*Cherry tomatoes, zucchini, summer squash, onions separated into rings, cucumbers and carrots can be used.
Mix thoroughly in medium saucepan all ingredients. Heat over medium heat, stirring constantly. Pour into pan and cool. Nuts can be added.
Arrange pork chops in a 9 x 13 cake pan. Sprinkle with salt and pepper. Make dressing and put on top of chops. Cover with aluminum foil and bake at 350° for 2 hours.
Combine cracker crumbs with cheese, parsley, salt and pepper. Dip veal cutlets first in eggs, then in cracker crumb mixture, coating well. Heat oil in a large skillet; add cutlets and fry until golden. Add more oil if necessary.
Boil chicken breasts in salted water to cover until meat is tender. Remove from broth. Reserve broth and cut chicken from bone. Return to broth.
Mix together cake mix, eggs, vanilla, oil and water. Bake in greased sheet cake pan for 25 or 30 minutes or until done at 350°.
Place milk, sugar, Kool-Aid, dry milk and water in blender. Chop 30 seconds until foamy. Add ice cubes (as many as you can fit into blender). Chop until ice is fine. (At this point, you have a "Slurpee".)
Stir in dry jello, Cool Whip and cottage cheese in a large bowl. Drain pineapple and add to the mixture. Stir well. May be eaten immediately. Cover and refrigerate.
In large pot or crock-pot, add baked beans, lima beans and kidney beans, drained. Saute onions until clear and add to beans. Add remaining ingredients and mix well. If baking, cover and bake 1 to 1 1/2 hours at 350°. In crock-pot, start on high then turn to low 3 to 4 hours.
Bring vinegar, water and sugar to boil. Mix flour, salt and baking powder together. Add oil and enough milk to make soft dough. Roll dough thin; cut into 1-inch strips, reserving enough to cover top of cobbler. Break strips into small pieces as they are dropped into boiling liquid. Boil 2 or 3 minutes. Pour into deep dish. Cover with crust to fit. Cut vents. Brush with melted margarine and sprinkle with sugar. Bake at 425° until top is browned.
In a food processor with steel blade running, drop in garlic and coriander. Pulse peppers and onion until coarsely chopped. Pulse in tomato. Place in bowl. Stir in vinegar, salt and hot sauce.
Place chicken in greased baking dish. Cover with soup. Sprinkle with onion mix. Cover tight with foil. Bake at 400° for 55 minutes. Uncover and pour off gravy. Brown chicken uncovered, if desired. Serve gravy over rice.
Mix and form into balls. Pour 1 can tomatoes over them or 1 pint tomato juice and bake 2 to 3 hours.
Cover raisins with boiling water and let stand 5 minutes. Drain well. Beat butter, peanut butter and sugar. Add eggs and vanilla. Add flour, salt, cinnamon and soda. Mix in oats and raisins. Drop by teaspoon onto greased cookie sheet and bake at 375° for 10 to 12 minutes.
Mix flour, butter, and nuts. Press into a 9 x 13 inch baking dish and bake at 350 degrees for 30 minutes. Cool. Mix cream cheese, 1 cup cool whip and powdered sugar and spread on crust. Mix instant pudding with milk. Beat 2 minutes until thick. Spread on cream cheese layer. Top with cool whip. Can be topped with chopped nuts. Keep refrigerated.
Cook onion and green pepper in butter for 5 minutes. Add meat and brown, stirring frequently. Add corn, soup, sugar and salt. Simmer for 15 minutes. Stir in flour, blended with water. Cook for a few minutes and then serve. Yields 6 to 8 servings.
Make white sauce by using 2 tablespoons of the melted oleo and blending it with the flour, milk and pepper. Cook until thickened; add corn, sugar and salt; mix well. Combine bread crumbs with the remaining melted oleo. Cover the bottom of the baking dish with a layer of the corn mixture. Sprinkle a heavy layer of crumbs over corn. Add remaining corn and top with crumbs. Bake, uncovered, at 350° for 30 minutes. Sprinkle grated cheese over casserole when taken out of oven.
Heat oven to 350°. Cut thin slice from stem end of each pepper; remove all seeds, wash insides and cook in boiling salt water for 5 minutes. Drain.
Set aside 1 cup of cake mix for topping. Add egg to remaining cake mix with melted margarine. Pat this mixture into a 9 x 13-inch greased pan.
Blend shortening and sugar until creamy. Beat in eggs. Mix baking soda in water, stir into creamed mixture. Add vanilla and flour, mix well. Fold in dates, raisins and nuts. Drop by spoonfuls onto greased cookie sheets. Bake in preheated oven at 400° for about 10 minutes, or until light brown. These stay moist and chewy.
Let yeast bread rise. Flour wax paper and roll out bread. Spread pizza sauce and add pepperoni slices and cheese. Roll bread up in an oblong roll; tuck ends under pizza roll. Place in a buttered pan; butter the top of the pizza roll. Bake at 350° for about 1 hour.
Preheat oven to 350°. Dissolve Jell-O in the hot water and set aside. Beat on medium, cake mix, eggs and oil until smooth. Add Jell-O mixture and beat well. Pour into a greased tube pan and bake until done.
Beat together the cake mix, eggs, oil and mandarin oranges for 3 minutes. Pour into greased and floured 8 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Mix remaining ingredients together and spread on cake.
Mix ground beef, onion, green pepper and rice. Shape into balls. Place in a 9 x 13-inch casserole. Combine soup and water and pour over meatballs. Cover. Bake at 300° for 1 hour and 30 minutes.
Drain tuna well. Mix all remaining ingredients and chill. Low-fat tuna is good with crackers or on a sandwich.
In heavy skillet, saute celery, onion and green pepper until tender. Dissolve bouillon cubes in hot water; pour over bread crumbs and cornbread in large bowl. Add sauteed vegetables. Brown sausage in heavy skillet and add to bread mixture. Combine remaining ingredients with mixture; toss lightly to mix well. Form into 2-inch balls and bake for 30 minutes at 350°. Garnish turkey platter with the balls.
Mix cream cheese and dry Ranch dressing until well blended. Spread 1/4 of the cream cheese mixture on each tortilla. Sprinkle pimientos, diced green chilies and green onions over cream cheese mixture. Roll up tortillas tightly and chill 2 hours. Slice in 1/2-inch slices and lay slices on cut side. Arrange on serving tray. Makes a great holiday appetizer due to its red and green colors.
Cook sausage until browned. Drain off grease. Place dough in ungreased large pizza pan. Press over bottom and up sides. Spoon sausage over crust. Sprinkle with thawed potatoes. Top with Cheddar cheese. Beat eggs, milk, salt and pepper together in a bowl. Pour into crust. Sprinkle Parmesan cheese, olives and bacon bits on top. Bake at 375° for 25 to 30 minutes.
Combine all ingredients except vegetable in a 2-quart glass casserole. Mix well and cover with glass lid. Microwave for 30 minutes on High. Add vegetable and re-cover. Continue cooking for 8 to 10 minutes on High. Stir to combine vegetables. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Heat oven to 375°. Separate cauliflower into flowerets. Add potatoes, carrots and onion; cook until tender. Drain well. Add peas and chicken. Put in a buttered 2-quart casserole.
Spread crescent rolls on a cookie sheet into a flat rectangle. Bake until light brown. Combine cream cheese, salad dressing and green onions. Spread over cooled crust. Sprinkle with raw vegetables. Refrigerate 2 to 3 hours. Cut in squares of desired size and serve.
Heat oven to 350°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4-inches or line with paper baking cups. Melt chocolate chips and margarine in 2-quart saucepan over low heat. Stir in peanut butter until well blended. Beat in eggs, one at a time, until smooth; stir in vanilla. Beat in remaining ingredients except frosting until smooth. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until tops are dry. Cool; spread with frosting. Decorate each with a miniature peanut butter cup, if desired. Makes 12 brownies.
Place all ingredients in the rice cooker and stir until distributed. Cook as if you were cooking rice in your rice cooker. Do not open and stir during cooking process.
Preheat oven to 450 degrees. Combine ingredients and kneed 1 to 2 minutes. Roll out to 1/2 to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased cookie sheet. Bake at 450 degrees 12 to 15 minutes.