HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy saucepan, mix together sugar, Karo, peanuts and dash of salt. Cook over high heat approximately 10 minutes or until mixture turns light brown and peanuts have popped. Remove from heat; immediately add soda and stir rapidly. Pour out onto buttered cookie sheet with rim. Do not spread or smooth out as this will do away with the air bubbles and make the candy hard instead of brittle and crunchy.
Microwave directions: Line 2 cookie sheets with waxed paper. In 1-quart microwave safe bowl or 4-cup microwave-safe measuring cup, melt almond bark on Medium 2 1/2 to 3 minutes or until melted, stirring once halfway through heating. Stir until smooth. Stir in half of brickle chips. Spread mixture on prepared cookie sheet. Repeat, using chocolate-flavored coating and remaining brickle chips. Refrigerate bark until set. Break into serving size pieces. Store in airtight container in cool, dry place. Yields 1 pound, 10 ounces.
Mix marshmallows, cherries and wine overnight. Best to do this at night and stir several times before going to bed. Next morning, add pineapple (drained), nuts and whipping cream. This recipe will take a large bowl to mix in.
Mix all ingredients together; pour into greased 8 inch square pan. Bake at 450° for 30 minutes or until golden brown.
Layer cream cheese, chili mixture, cheese and olives. Mix all ingredients well. Place in 10-inch pie pan.
Preheat oven to 350°. Lightly grease a flat 1 1/2 quart casserole dish. Cook the macaroni in 6 cups of boiling water until tender, but firm to the bite. Drain and return to pan. Stir in the butter and egg.
Mix sugar, milk and eggs. Add flour and vanilla, mixing well. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and add pineapple. Layer vanilla wafers and pineapple mixture. Chill and serve.
Use a casserole dish or a 9 x 13-inch baking pan. Grease lightly with Pam spray. Crunch up 1 package of crackers and line the bottom of the dish. In a mixing bowl put green beans, cream of mushroom soup, broccoli and cheese soup, 1 teaspoon of salt and water. Mix together and pour into dish. Crunch up the other package of crackers and sprinkle on the top. Bake at 375° for 50 minutes.
Mix wine with Worcestershire sauce, peeled garlic clove, salad oil, catsup and seasoning. Cut meat into 2-inch squares. Wash mushrooms thoroughly. Marinate steak squares and mushrooms in wine mixture for 2 hour. Alternate meat squares and mushrooms on skewers. Broil, turning on all sides, basting frequently with remaining marinade. Serves 4.
Heat cherries until bubbly; drain. Arrange cherries in the bottom of a 9-inch pie plate. Sprinkle with cinnamon. Spread sour cream over the top. Sift brown sugar evenly over the surface. Broil 4 inches from the heat for two minutes or until the sugar is browned and bubbly. You can serve it immediately or chill it. Serves 4 to 6.
Coat chicken with egg, then roll in cornstarch. Fry until done; drain. Heat all fruits and their liquids. Bring to a boil over medium heat. Combine 2 tablespoons cornstarch with water. Stir into flour mixture to thicken. Add chicken. Serve over hot rice. Makes 4 servings.
Combine all ingredients except beans and simmer until celery is tender. Add beans and cook until tender.
Wash and drain spinach, removing any wilted leaves. Heat oil over high heat. Add spinach; stir until oil is thoroughly mixed with spinach. Add seasonings. Cover; cook for 2 minutes. Garnish with bits of bacon, ham or eggs. Serves 4 to 6.
Combine all ingredients, except 1/2 can French fried onions. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden. Makes 6 servings.
Food process beef and onions, add other ingredients. Shape into ball and roll in crushed pecans.
Trim fat from steak; cut into serving size pieces. Pound flour into both sides of steak. Heat fat in skillet; brown steak on both sides. Season with salt and pepper. Place in single layer in baking dish. Cover with onion slices. In skillet, heat tomatoes, loosening skillet drippings. Add Worcestershire sauce and season to taste with salt and pepper. Pour over steak. Cover and bake at 350° for 2 to 2 1/2 hours or until fork-tender.
Slice eggplant 1/2-inch thick. Sprinkle with salt and let stand for 1/2 hour to remove bitterness. In a skillet, melt 1/4 cup butter and saute onions. Add the lamb and cook for 10 minutes. Combine parsley, sherry, tomato paste and seasonings. Stir into meat. Simmer over low heat for 10 minutes. Turn into a bowl. Drain eggplant and dry with paper towels. Brush eggplant slices with oil and place under broiler until browned on both sides. Grease a large baking pan. Arrange alternate layers of eggplant and meat mixture in the pan. Sprinkle each layer with grated Parmesan. Mix yogurt, eggs, nutmeg and Ricotta cheese. Pour this sauce on top. Sprinkle with bread crumbs. Bake in a 375° oven for 60 to 70 minutes. Let stand 1/2 hour before serving. Yield: 8 to 10 servings.
Pour off syrup and put in baking dish.	Pat with margarine. Mix together sugar, water, vanilla, cinnamon and flour. Pour over yams. Bake at 350° for 45 minutes.
Mix cheese; beat in deviled ham and stir in olives. Chill. Shape into 2 logs and roll in nuts.
In bowl, cream Crisco and sugar by hand. Add egg yolks and milk. Add baking powder and flour. Mix until dough forms ball. Roll half of dough for bottom crust of a 10-inch pie plate.
Empty peaches into 9 x 13-inch cake pan. Sprinkle cake mix on top. Melt oleo and drizzle over the top. Bake at 350° for 50 minutes.
Beat eggs. Add sugar and butter. Beat again. Add remaining ingredients. Bake until firm (about 45 minutes) at 350°. Freezes well.
In a large mixing bowl, beat butter, granulated sugar and vanilla until light and fluffy. Add flour and nuts; beat on low speed of electric mixer until well blended. Cover; refrigerate dough 1 to 2 hours or until firm enough to handle.
Mix egg yolks, meal, flour, sugar and vanilla. Cook in double boiler until thickened. Pour into unbaked pie crust and bake until shell is done in a 350° oven, then cover with beaten egg whites and brown.
Combine vanilla and potatoes. Slowly add sugar to make stiff dough. Take small portions and roll them out on waxed paper. Spread desired amount of peanut butter, roll in jelly roll fashion. Cool one hour, cut into small bite size pieces.
Thaw hash browns. Mix together and bake at 350° for 45 minutes, uncovered. Onion optional.
Cream butter and sugar and add 1 egg at a time; beat. Then add flour and vanilla. Place nuts in bottom of pan; put batter on nuts and spread lightly. Place fruits, that have been chopped and mixed, on top of the batter. Press into batter with back of spoon. Bake 40 minutes in 350° oven. When cool, cut into squares.
Mix all ingredients except ham in skillet. Let simmer until sugar dissolves. Add ham. Let simmer 10 to 15 minutes. Serves 4.
Beat egg; add buttermilk, onion and squash. Combine corn meal and flour; add to squash mixture and mix well. Drop by teaspoon into deep hot fat. Fry until golden brown.
Drain vegetables and mix together. Add vinegar and sugar. Let stand 24 hours in refrigerator.
Saute first 4 ingredients with butter. Add flour and mustard and mix. Add remaining ingredients and stir.
Cream sugar and butter for 7 minutes. Add eggs and flour. Add lemon juice, vanilla and salt. Bake 1 hour at 350° in a tube pan.
Lightly grease a large baking sheet. Unroll pizza dough onto baking sheet (9 x 13-inch). Brush the dough with melted butter after you have pressed the dough down. In a large bowl, combine the cheese, Italian seasoning, garlic powder and red pepper. Sprinkle over dough. Using a sharp knife, cut dough into 24 strips. Bake at 425° for 10 to 15 minutes or until golden brown. Serve with pizza sauce.
Thaw bread overnight. Spread out on cookie sheet. Mix and spread ingredients, (except meat & cheese) on dough. Cover with cheese and meat and roll up like jelly roll. Place seam side down on greased cookie sheet. Brush lightly with egg whites. Bake at 350° for 30-40 minutes.
Mix all ingredients and pour into baking dish, 8 x 10-inch with 1 stick melted butter. Bake 25 to 30 minutes at 350°.
Mix lemon jello with boiling water. Refrigerate until cool. Mix sugar and cream cheese together until smooth. Add lemon jello and lemon juice; mix. Refrigerate until pie is congealed.	May freeze this pie.
Brown the ground beef with onion and pepper. Drain grease. Drain liquid from peas and corn. Place in a casserole dish. Add tomato sauce, salt, Velveeta, meat, onion and pepper. Mix well. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes.
Cook like pancakes, about 4 inches in diameter in nonstick frypan sprayed with Pam. Cook until golden on both sides. Makes 6 to 8 rounds.
Mix together. Grease (butter) pan and crust with sugar. Bake 1 hour at 350°. Let cool in pan for 1 hour.
Mix first 3 ingredients well and pat in well-greased 9 x 13-inch pan. Mix last 3 ingredients well and pour over top of cake mixture. Bake 35 to 40 minutes in 350° oven. Cool and cut into squares.
Melt butter in a skillet. Add onion and saute over low heat until a delicate brown. Add cucumbers and water. Cook until water is absorbed and cucumbers browned. Mix sour cream, egg yolk, sugar, vinegar, salt, pepper and paprika. Add to cucumbers and cook slowly until mixture begins to boil. Serves 4.
Mix all the ingredients together. Melt margarine in frying pan. Dip the corn mixture into the pan and fry as you do pancakes.
Mix all together in large bowl. Let cool then add 3 pkg yeast with 1 c warm water. Stir in flour and knead.
Melt margarine. Add garlic salt, celery salt, table salt, Tabasco sauce and Worcestershire sauce; mix with all ingredients and bake 2 hours at 200° or until crisp. Store in airtight containers. (This is great at Christmastime.) Makes large amount.
Dissolve candies in water over low heat, then add 1 tablespoon lemon juice, jello and applesauce. Make the cream cheese into little balls and add when thickening.
Mix tomato soup with enough water added to make 2 cups. Heat and add the cream cheese; beat well with mixer. Add lemon jello; let cool, but not congeal. Add celery, pepper and onion. Add salad dressing and refrigerate.
Heat oven to 425 degrees. Prepare brownie mix according to package directions and add in peanut butter chips. Pour into a greased 8x8 baking dish. Sprinkle with chopped nuts and bake 15 minutes. Remove and top with marshmallows and return to oven for 3-5 more minutes. Cool and cut into 12 pieces.
Mix well and let stand 3 days refrigerated in a sealed container. Knead every day for 5 minutes. Bake for 9 hours at 160°. Turn over at 4 1/2 hours. Bake on a cookie sheet. Drain on paper towels when through.
Beat Karo, margarine, vanilla and salt. Mix in confectioners sugar. Knead until smooth. Tint with food color. Shape into 1 1/2-inch patties. Top patties with nut halves. Makes 48.
Cook spaghetti; rinse and drain. Grease a 9 x 13-inch pan. Toss spaghetti, milk and eggs. Put mixture into pan. Pour spaghetti sauce over top, then add a layer of pepperoni and enough cheese to cover top. Bake at 350° for 30 to 40 minutes.
Mix apples and cinnamon together; put into baking dish. Mix flour, brown sugar and butter together until mixed. Put over the top of the apples, then bake at 350° for 1 hour or until apples are done. Serve hot or cold with ice cream or whipped cream.
Beat egg yolks with half of sugar and melted margarine. Mix the other half of sugar, cocoa and flour with a little hot water (about 1/4 cup) just to blend together. Put the 2 mixtures together and mix thoroughly. Add milk, salt and vanilla; this mixture will be thin. Pour into pie shells. Bake until firm (30 to 40 minutes) at 325°. Cool pies, then cover with meringue. Serve warm or cold.
How to make: Place all ingredients into a blender, mix. Pour into glasses, garnish with nutmeg. Serves 4.
Mix all ingredients together; add broccoli last. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
In 10 x 6 x 1 1/2-inch baking dish, arrange 1/3 of potatoes. Dot with 1/3 of butter; dash with salt and pepper. Repeat with two more layers. Cover with foil. Bake at 425° about 40 minutes. To brown, uncover last 10 minutes.
Cook potatoes and peel. Cool and slice in thin slices. Cut bacon in small pieces and fry. Then add flour, 1/2 cup water, vinegar and sugar. Let thicken. Add salt and pepper; pour mixture over potatoes. Add pickles, onion and celery. Serve warm or cold.
Sift flour, sugar and salt. Add shortening and eggs and beat until fluffy. Add vanilla and melted cooking chocolate. Blend well; gently stir in nuts. Turn into lightly greased pan and bake about 25 minutes at 350°. Remove from oven and immediately cover with chocolate bits and marshmallows. Allow to stand several minutes until soft and gently spread over entire mix with the back of a fork. Cool before cutting.
Sift flour and salt together; cut in shortening. Mix in water with swift strokes. Roll out dough and put into an 8 or 9-inch pie pan.
Combine butter, cream cheese and sugar. Cream together. Add egg, vanilla and extract. Blend in flour and baking powder. Refrigerate for several hours. Cut out. Bake at 350°.
Cut up squash, steam and drain. In a bowl, mix medium onion, large jar pimento, small green pepper and box of grated Velveeta cheese. Mix in crumbs and butter. Beat 4 eggs with 1 cup milk; pour over mixture which has been put into casserole or baking dish. Bake 35 to 40 minutes at 375°.
In a small mixing bowl beat together cream cheese, sour cream, sugar, lemon juice and salt until light and fluffy. Fold in bananas, drained pineapple, oranges, cherries, pecans and whipped cream. Chill until firm. Garnish with cherries.
Preheat oven to 350°. Grease a 2 1/2-quart casserole. Wash squash and cut 3/4-inch cubes. Cook in a saucepan with onion in a small amount of salted water until tender, approximately 10 minutes. Drain and place in a casserole. In a bowl, mix egg, pepper, milk, butter, salt, crumbs and 1 cup cheese. Pour over squash and lightly blend. Sprinkle with remaining cup of cheese. Bake in a 350° oven for 30 minutes. Serves 8 to 10.
Mix together all ingredients in the order listed. Form dough into balls the size of a nickel. Place on greased cookie sheet 2 inches apart. Bake for 10 to 12 minutes at 350°. If desired, shake in bag of powdered sugar while still warm.
Mix together with wire whip the sugar, cocoa, flour and salt. Mix into dry ingredients the milk. Microwave 2 minutes and then whip. Microwave 1 minute and then whip. Continuing microwaving and whipping until desired consistency. Stir in butter, vanilla and almond extract.
Mix sugar, margarine and milk. Cook to 238° on candy thermometer, or soft ball. Stir in Marshmallow Creme and beat until mixture is thick and creamy. Add other ingredients and mix well. Pour onto greased platter. Let set until firm. Cut with a warm knife into bite size pieces. Makes about 100 pieces.
Heat nuts, sugar and butter in heavy skillet over medium heat, stirring constantly until nuts are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Spread nuts on a salted sheet of aluminum foil; sprinkle with salt. Cool. Break into 2 or 3 nut clusters.
Prepare cake mix following directions for cupcakes. Fill cupcake tins halfway. Cook according to package directions and let cool 1 hour. Remove cupcakes from tins and spread only the sides of the cakes with raspberry jam. Sprinkle shredded coconut over jam.
Cook fettucine as directed on package; drain. Heat margarine and whipping cream over low heat until margarine is melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles, stirring until noodles are well coated. Sprinkle with parsley.
Crumble and press into bottom of 9 x 12-inch pan. Bake 15 minutes at 375° and cool completely.
In large bowl, mix well first 4 ingredients. Thaw hash browns and stir in. Place in 12 x 8-inch casserole. Bake 1 hour at 350°.
Mix cornstarch, sugar, water and salt. Cook until clear. Cool. Beat egg whites until frothy. Continue beating while pouring in cooked mixture. Beat 5 minutes. Cover pie, sealing edges to crust. Bake at 450° for 5 to 7 minutes.
Sift together flour, baking powder, salt and sugar. Cut in butter until particles are fine. Add egg, cream and vanilla. Blend thoroughly. Dough may be refrigerated, if desired. Roll out on floured pastry cloth or board to 1/8-inch thickness. Sprinkle with sugar. Cut into desired shapes. Bake at 400° for 5 to 8 minutes, until delicately browned.
Place potatoes in a large saucepan with 4 cups of water. Reduce heat. Cover and simmer 10 to 15 minutes or until tender. Drain. Add milk and vegetables to drained potatoes. Bring to a gentle boil over medium heat. Reduce heat. Add cheese, butter and seasoning to taste. Heat over low heat, stirring frequently until cheese is melted and vegetables are tender-crisp.
Place cream cheese in medium glass mixing bowl. Microwave about 2 to 2 1/2 minutes on Medium-high (Roast), or until softened. Add mayonnaise, onions and parsley; stir. Add next 5 ingredients. Microwave 4 to 6 minutes on Medium-high or until hot. Good served in shepherd's bread. Use bread scooped from bread to dip with.
Mix bacon, cheese, green onion, mayonnaise and salt. Cover mix with diced almonds. Place in covered container and chill. Makes about 2 1/2 cups.
Cream butter and sugar; add well beaten egg; add baking powder. Chill and slice. Mix cinnamon and sugar; add vanilla with small	amount	water.	Brush tops of cookies with pastry brush. Sprinkle on cinnamon and sugar	mix. Top with nut half. Bake at 350° until slightly brown.
Cream first three ingredients. Add Rice Krispies and mix well. Shape into 1-inch balls. Melt one 12 ounce bag chocolate chips and a small piece of paraffin in a double boiler and dip balls to coat.
Slit chilies; spread open. Pat dry with absorbent towels. Sprinkle cheese over chilies. In bowl, combine soup, cream and eggs. Pour over cheese. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Crumble cornflakes; spread sour cream over pork chops, then roll in cornflake crumbs. Bake at 350° for 45 minutes to 1 hour or until done.
Combine first 4 ingredients in brown paper bag and shake to mix. Add chicken and shake to coat. Remove chicken and reserve remaining flour mixture. In a large skillet, warm 1 tablespoon olive oil. Brown chicken on one side, then add remaining oil and brown other side. Remove chicken from skillet. Add margarine to skillet and add onions, cooking until soft.
Peel eggplant and cut into quarters lengthwise. Slice part of the way into center of wedge, making a pocket for stuffing. Place on oiled baking sheet. Brush with oil and broil until browned.
Mix the graham cracker crumbs and melted margarine together; press into a 9 x 13-inch pan. Bake for 7 minutes in a 350° oven. Refrigerate. Blend together the cream cheese and powdered sugar. Fold in the Cool Whip. Pour over crust. Top with the cherry pie filling. Keep refrigerated.
Mix everything into a saucepan or double boiler except the vanilla. Stir over medium heat until the pudding begins to bubble (about 15 minutes). Stir constantly to prevent lumps. Remove from heat; add vanilla. Pour into individual dishes to cool. Serve plain or with milk or whipped cream.
Combine oleo, brown sugar, pineapple slices and cloves and put into a loaf baking pan. Combine remaining ingredients and put meat mixture on ingredients in loaf pan. When you invert the pan after baking you have a glaze on top. Bake at 350° for 1 hour.
Mix hamburger, egg, 3/4 cup Minute rice, mustard, salt and pepper. Roll in balls. Add tomato soup, 1 can water and 3/4 cup Minute rice. Pressure in pressure cooker for 10 minutes.
Heat vinegar and sugar to boiling. Add raspberries and cool. After 48 hours, strain through a coffee filter. Bottle and add a few fresh raspberries. Use this in potato salad, salad dressings and marinades for beef, chicken and seafood.
Melt butter in Dutch oven, over medium heat, add onion and saute for 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper. Bring to a boil. Add shrimp, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish with parsley and serve with oyster crackers if desired. Serve immediately. Makes 12 cups.
Wash peppers; drain well. Combine in medium bowl the ground beef, rice, onion, salt, and ketchup. Mix well. Stuff peppers 2/3 full. Arrange stuffed peppers in crock-pot. Combine tomato soup, tomato sauce, and water; pour over peppers. Cover and cook on low for 6 to 8 hours. Pour tomato sauce from crockpot into gravy bowl to pour over peppers when serving. Sprinkle with cheese if desired.
Brown meat in skillet and drain. In mixing bowl, combine beans, taco sauce, tomato sauce and onion. Set aside 1 cup of corn chips and 1/2 cup Cheddar cheese. Add remaining Cheddar cheese and corn chips to bean mixture. Then add meat to mixture. Pour into a greased 9 x 13-inch pan. Bake, uncovered, at 375° for 25 minutes.
Fry pork chops in skillet until brown on both sides. Place pork chops in casserole dish, cut up onion. Pour tomato soup over top of pork chops. Bake at 350° for 45 minutes.
Mix well by hand. Pour into greased and floured 13 x 9-inch pan or Bundt pan. Bake at 375° for 50 minutes.
Cream together all ingredients, except egg whites and chopped nuts; put in fridge until you can work with it. Roll into egg whites, then roll in chopped nuts. Use thumbprint to fill with Solo filling.
Layer all ingredients in large bowl. Sprinkle a handful of grated cheese on top. Cover tightly and let set overnight or several hours in refrigerator. Toss lightly just before serving.
Mix soda with chopped dates. Pour boiling water over dates. Allow to cool. Cream together brown sugar and shortening. Add beaten egg, vanilla and salt. Pour off water from dates and add to creamed mixture. Add flour and nuts. Lastly, add dates and put in loaf pan. Bake approximately 1 hour and 10 minutes at 350°.
Brown hamburger. Fix hamburger as taco packet suggests. Chop onion fine. Shred lettuce. Chop tomatoes. Put Doritos in large bowl. Add all other ingredients, except taco sauce and Cheez Whiz. Serve with taco sauce and Cheez Whiz.
Mix sugar, butter, syrup and salt together in large glass dish. Cook on High until it has boiled for 3 minutes, stirring often. Stir in baking soda; mix well. Pour over popcorn and coat well. Cook 3 minutes in paper sack, shaking every 30 seconds. Store in an airtight container.
In frypan, cook onion and hamburger. Drain grease off. Add rest of ingredients. Simmer 20 minutes.
Stir together meat and taco seasoning mix in crock-pot. Add milk, cheese, beans, chili, tomatoes and spices. Cook on low all day long.
Melt together butter and sugar. Add dates and coconut. Cook 6 minutes only.
Brown meat; add onion and cook until tender. Stir in tomatoes, tomato paste, water, garlic and seasonings. Cover and simmer 30 minutes.
Combine beef, potatoes, onion, parsley, salt ad pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 10 to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. Makes 4 servings.
Melt morsels over hot (not boiling) water. Remove from heat. Stir in noodles, peanuts and pecans. Drop onto wax paper. Let stand until set.
Brown meat; drain. Add remaining ingredients; mix well. Bring to boil. Cover and simmer for 20 minutes, stirring occasionally. Top with shredded Cheddar cheese. Serves 2.
Mix in order given. Bake in 9 x 13-inch dish at 350° for 35 minutes. Cool. Frost.
In crock-pot add desired amount of extra lean beef stew, potatoes, carrots, onions and one can of mixed vegetables (if desired). Add one can tomatoes, salt and pepper to taste and any other spices you wish. Stir well. Cover and cook while you are at work.
Combine broth and vegetables in a heavy saucepan. Simmer 40 to 45 minutes until vegetables are tender. Cool slightly. Place mixture, in batches, in a blender and blend until smooth. Pour into a large bowl. Add half and half, pepper and salt to taste. Cover and chill until served. Garnish with chopped chives or finely chopped green onion tops, if desired.