HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 9 x 9-inch or larger pan. Melt 1 package milk chocolate chips in pan over hot water and put in buttered pan. Mix graham cracker crumbs, powdered sugar, peanut butter and oleo together and put over chocolate chips in pan. Melt 1 package chocolate chips and put over top.
Combine first 9 ingredients together in a jar. Cover tightly and refrigerate overnight. Combine remaining ingredients at time of serving. Pour dressing over and toss well. Serve immediately. Makes 6 servings.
In large bowl, dissolve yeast in water and 1 teaspoon sugar. Let stand 5 minutes. Stir in milk, 1/2 cup sugar and salt. Add eggs, potatoes, shortening and half of the flour. Mix well. Add the remaining flour; knead until smooth. Place in greased bowl. Let rise 2 hours or until double. Punch down. Let rise again 45 minutes. Divide in half and cut each half into 64 pieces. Form into rolls. Put on greased cookie sheet for rolls, greased large casserole for bread or in bread pan. For bread, roll each roll in melted margarine. Let rise again until double. Bake at 350° for 20 to 25 minutes.
Broil potatoes in large pan on the top of the stove. When a fork can pierce the potato it is done. Drain the water and let the potatoes cool. Then peel the skin off the potatoes and place in a large bowl. Then begin to mix all your other ingredients. This is just a basic recipe; I usually add spice to my taste, so I probably use more than what is written.
Combine vegetables. Refrigerate several hours. Drain. Mix with cream cheese and lemon juice. Add mayonnaise if too thick. Use on bagel or as a sandwich.
Preheat oven to 400°. In a large bowl, stir together the cereal and milk; let stand for 5 minutes. In small bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. Add egg and oil to bran; beat ingredients to blend. Add flour mixture; stir ingredients until combined. Fold in raisins. Bake for 20 minutes. Makes 12 muffins.
Bring to boil for 1 minute. Let cool. Drain cabbage, if needed. Add 3 stalks of celery, chopped and 1/2 green pepper, chopped. Pour vinegar dressing over all. Freeze in any containers. May also use carrot.
Cut elephant into bite sized pieces. Add enough brown gravy to cover. Cook about 4 weeks at 465°. This will serve about 3,700 people. If more people are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew!
Cook beef, onion, salt and pepper in skillet until meat is brown, stirring. Blend flour, then add water, Worcestershire and ketchup. Simmer 15 to 20 minutes. Serves 10 buns.
Beat eggs well; add milk, bread, salt and mustard. Stir in cheese and meat. Pour into a 9 x 13-inch pan. Refrigerate overnight. Bake for 45 minutes or until firm in a 350° oven.
Cook potatoes in skins. Peel and cut in halves. Place in buttered baking dish. Dissolve cornstarch in juice and place in top of double boiler. Add remaining ingredients and cook until thickened. Pour over potatoes and bake 1 hour at 350°.
Split zucchini and slice thin. Mix ingredients and add to zucchini. Put mix in 13 x 9-inch greased pan. Bake at 350° for 40 minutes to golden brown.
Slice potatoes and onion in casserole dish. Cover with soup. Slice Velveeta cheese over top. Bake at 350° until potatoes and onion are well done.
Makes 2 (9 x 5-inch) loaves. Grease 2 loaf pans. In a large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Add dry ingredients (already mixed in small bowl). Pour into pans. Bake 50 to 60 minutes at 325°. Test with toothpick. Cool in pan 10 minutes. Turn out to cool completely.
Melt margarine; add sugar. Stir in eggs, flour and cocoa. Bake in jelly roll pan for 20 minutes at 350°. While warm, spread marshmallow cream on cake. Cool. Melt butterscotch chips, chocolate chips and peanut butter. Add Rice Krispies. Spread on top. Cut into bars. Very delicious. Enjoy.
In large bowl, mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120° to 130°). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add 1/2 cup flour and beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Turn out onto lightly floured board. Knead until smooth, about 5 minutes. Place in greased bowl, turning dough to grease top. Cover, place bowl in pan of water about 98°. Let rise 15-inches. Turn dough out onto floured board and shape as desired. Cover. Let rise in warm place, free from draft 15 minutes. Bake at 425° about 12 minutes. Remove from baking sheets and cool on wire racks. Excellent quick dinner roll.
Combine beef, beans, oregano, cumin and garlic powder. Place 4 of the uncooked noodles in bottom of a 13 x 9 x 2-inch pan. Spread 1/2 beef mixture over the noodles. Top with 4 more noodles and beef mixture. Cover with 4 more noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
In medium size pot, combine black-eyed peas, onion, jalapeno peppers and black pepper. Heat all ingredients to simmer. Cook 30 minutes. Serve hot over a bed of brown rice.
Dissolve yeast in warm water. Beat eggs and sugar; add shortening, salt, milk and yeast. Add flour and raisins; beat. Let rise until double, then spread dough in 17 x 11 x 1-inch pan and let rise until double. Before baking, sprinkle on topping of 1 cup sugar and 1/2 stick oleo. Crumble this mixture over top. Bake at 350° for about 30 to 35 minutes.
Cream margarine and sugar. Beat in egg, pumpkin and vanilla. Mix rest of dry ingredients together. Add to pumpkin mixture. Add bits and nuts. Drop by teaspoon on greased sheet. Bake at 350° for 15 minutes.
Mix butter, milk, salt and brown sugar in saucepan. Bring to a boil, stirring constantly. Remove from heat; add vanilla. Add gradually enough confectioners sugar to make frosting of spreading consistency. Spread on cake.
Pour over top of cheese. Top this with 1 pkg. dry Stove Top stuffing and seasoning. Pour 3/4 c. hot water and 3 Tbsp. melted margarine (mix together) over dry stuffing. Bake 45 minutes at 350°.
Preheat oven to 400°. Oil 9 x 13-inch pan. Slice bread into 1 1/2-inch slices. Place bread into pan. In bowl, slightly beat eggs. Add milk, 1/4 cup sugar and vanilla; mix with whisk. Pour half liquid over bread. Peel, core and slice apples to make rings. Place apple rings on top of bread to cover. Pour remaining mixture over apples. Mix remaining 1/2 cup sugar with cinnamon. Sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool 5 to 10 minutes. Serve with maple syrup.
Cut potatoes into small cubes. Boil until they are tender. Drain immediately. Put in a large bowl and gently mash down the top layer of potatoes. Add remaining ingredients and mix. Season to taste. Best served while warm for the creamy flavor. Serves about 10 to 12.
Melt 1/2 cup sugar in skillet until golden; add 1/2 cup water and cook until thick. Set aside. Cream together 1/2 cup shortening, 1 1/4 cups sugar, 2 egg yolks and 1/2 teaspoon vanilla. Mix together 2 1/2 cups flour, 3 teaspoons baking powder and 1/4 teaspoon salt and add to creamed mixture, alternating with 1 cup milk. Add sugar syrup and beat thoroughly. Beat 2 egg whites until stiff and fold into batter. Bake at 350° for 25 minutes. Frost with a brown sugar fudge icing.
In a large mixing bowl, combine flour, salt and alum. Mix well. Add water. Mix well and shape dough into a ball. Knead dough on a lightly floured surface for about 5 minutes, until smooth. If dough is too stiff, sprinkle with water; if too moist, add flour. Work with small portions at a time. Store excess dough in an airtight container. Form shapes as desired, using cookie cutter. Microwave time is from 5 to 10 minutes, depending on microwave strength.
Combine butter, sugar and syrup. Cook over low heat, stirring constantly until sugar dissolves; let cool slightly. Add eggs, vanilla and salt to mixture; mix well. Pour filling into pie shell; top with pecans. Bake at 350° for 50 to 55 minutes. Extra good.
In a mixing bowl, combine the first eight ingredients. Add beef and mix well. Shape into 2-inch balls.
Use chicken thighs or any other pieces of chicken. Season breadcrumbs with salt, pepper, fresh chopped parsley and grated Romano cheese. In separate bowl, beat eggs. Season with salt, pepper and grated cheese. Dip chicken pieces in egg batter, then coat with breadcrumb mixture. Brown chicken in oil in frypan. Do not cook completely. In roasting pan, slice onions, enough to cover bottom of pan; add 1/2 cup of white wine and 1/4 cup vinegar. Place chicken on top of onions, cover with foil and bake at 400° for about 45 minutes. Serve with rice.
Combine all ingredients except cheese, and put in a baking dish. Sprinkle with cheese. Bake at 300° until bubbly. Serve with crackers. You will get raves from guests!
Grind nuts. Beat egg whites until stiff. Boil water and sugar until spins a thread. Add to egg whites; mix well. Add ground nuts to egg white mixture and mix well. If mixture is too thick, add hot water to the consistency you need. Spread on cooled cake layers.
Place 6 slices bread in a 9 x 13-inch pan. Add ham and cheese. Top with 6 more slices of bread. Beat eggs, add salt, pepper and mustard. Add milk. Cover and put in refrigerator overnight.
Trim crusts from bread. Arrange slices in a greased shallow 1 1/2-quart baking dish. Mix ham, broccoli, onion and 1 cup of the cheese. Beat eggs slightly with mustard. Beat in hot pepper sauce and milk. Add to ham mixture, mixing well. Spread in a buttered baking dish. Sprinkle with remaining cheese. Bake at 350° for 50 to 60 minutes or until well browned and firm. Let stand a few minutes before serving.
Put all ingredients in blender. Blend thoroughly. Shake well before serving each time. Let stand overnight before refrigerating.
Cream the shortening and sugar. Add egg and vanilla. Beat well. Add together flour, soda and salt. Add to creamed mixture. Add vanilla and stir in chocolate pieces and nuts. Spread in an 11 1/2 x 7 1/2 x 1 1/2-inch pan. Bake at 350° for no more than 10 minutes. Cut bars while warm.
In a large bowl, combine whole wheat flour, 1 cup unbleached flour, yeast, brown sugar and salt. Heat water and margarine to 125° and add to yeast and flour mixture. Beat vigorously for 2 minutes. Add remaining flour, a little at a time, until you have a dough stiff enough to knead, adding flour as necessary until you have a smooth and elastic dough.
Roast bell pepper in oven set at broil. Lightly blacken each side and turn often. When all sides are done, place in a stainless steel bowl. Cover tightly with clear wrap and allow to cool. Once cool, peel off burnt skin and discard seeds. Cut into strips.
Cook carrots and potatoes with salt in covered saucepan for 10 minutes or until tender. Add butter, pepper and parsley. Serve hot. Makes 4 servings.
Mix pineapple chunks with dry pudding mix. Add thawed Cool Whip and marshmallows. Refrigerate for several hours.
Soak ham 24 hours. Boil ham for 1 1/2 hours in molasses and sugar. Wrap in newspaper and blanket for 24 hours.
*Use regular buttermilk or 4 tablespoons dry buttermilk in 3/4 cup water.
Mix all except 1st ingredient in large stockpot. Cook until vegetables are tender. Add clams and simmer. To thicken, add potato flakes to desired consistency. Add seasonings that you prefer.
Combine first 2 ingredients. Cut biscuits in fourths; roll in mixture. Layer biscuits in buttered Bundt pan. Pour remaining mixture in 8 ounce cup. Add 1 teaspoon cinnamon and enough sugar to fill 8 ounce cup. Melt margarine; add sugar mixture. Spoon over biscuits. Bake at 350° for 30 minutes. Take out of pan immediately.
Beat lime zest and juice into the butter; stir in shallot. Add cilantro, cayenne and salt. Transfer to Tupperware. Cover and refrigerate overnight. Can freeze up to 1 month.
Spread half of onion over bottom of large bowl. Cover with crabmeat. Top with remaining onion. Pour oil, water, vinegar and lemon juice over. Season with salt and pepper. Cover with plastic wrap and refrigerate 2 to 12 hours. Toss before serving.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat after each addition. Add milk, vanilla wafer crumbs, nuts and coconut. Pour into a greased and floured tube cake pan. Bake at 350° for 1 1/2 hours.
Mix dry ingredients in mixing bowl (flour, sugar, salt, soda, cinnamon and nutmeg). Add water, pumpkin, oil, eggs and nuts. Stir until mixed smooth. Divide into 3 greased and floured loaf pans. Bake 1 hour and 10 minutes at 350°.
Cook jello, pudding and water until thick. Cool. Whip the cream and blend into jello mixture. Fold in pineapple and mandarin oranges. Refrigerate.
Mix first seven ingredients and pat into a well-greased 9 x 13-inch pan. Sprinkle with chocolate chips and press them into the mixture. Beat egg whites until stiff and then add 1 cup brown sugar. Spread this over bottom layer. Bake at 325° for 35 minutes.
Chop prunes and dates. Boil raisins, dates, prunes, pineapple and apple juice for 3 minutes. Add butter and cool. Add remaining ingredients and mix well. Pour into greased and floured tube pan. Bake at 350° for 25 to 30 minutes.
Put first 4 ingredients into bowl and microwave 100% on High for 3 minutes. Stir in vanilla and nuts. Pour into buttered 9 x 9 pan and chill.
Peel, core and slice apples. Combine sugar, cornstarch and cinnamon. Place apples in an unbaked pie crust. Sprinkle mixed sugar, cornstarch and cinnamon over apples. Dot with butter. Cover with a top crust. Bake in a 400° oven for 60 minutes.
Mix and shape into 1-inch balls. Place 2 inches apart on a greased jelly roll pan. Bake at 350° for 20 to 25 minutes, until brown. Remove from pan. Serve warm. Makes about 72.
In punch bowl, soften sherbet slightly. Add apricot nectar. Pour cranberry juice over and stir to blend. Makes about 25 servings.
Blend water, bouillon cubes and 2 tablespoons lemon juice and set aside. Beat egg and 1 tablespoon lemon juice in one pan. In another pan, blend flour, paprika, garlic powder, salt and pepper. Dip chicken in egg mixture, then in flour mixture and into skillet of melted butter; brown on both sides. Add bouillon and lemon juice mixture into skillet and simmer for 20 minutes or until chicken is tender.
Saute onion in butter. Blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thickened. Add 1 1/2 cups cheese. Stir until melted. Toss potatoes in cheese sauce. Pour into 2-quart casserole. Arrange ham on top of casserole. Bake at 350° for 20 minutes. Remove from oven and top with remaining 1/2 cup cheese. Return to oven for 10 minutes longer until cheese is melted and bubbly. Makes 6 servings.
Mix first 5 ingredients, stirring slowly. Then add 2 egg whites, beaten stiff. May be put in ice trays to be frozen or use any Tupperware container.
Mix the following in a large bowl of loyalty: One cup of friendship, 1 cup thoughtfulness, 1 cup faith, 1 cup hope and 1 cup charity. Mix well with a pinch of powdered tenderness. Then add 1 tablespoon of gaiety that sings and 1 tablespoon of ability to laugh at little things. Moisten well with sudden tears of heart-felt sympathy. Bake in a good natured pan and serve repeatedly.
Wash and thoroughly dry spinach. Fry bacon until crisp; drain on paper towel and crumble. Mix vinegar, sugar, water, salt and pepper into bacon fat and stir. Heat to boiling point. Add bacon. Pour over greens mixed with eggs. Toss lightly.
Mix Cool Whip, cream cheese and condensed milk. In large container, crumble angel food cake into bite-size pieces. Pour 1/2 of mixture over cake. Spread entire can of pie filling over Cool Whip mixture. Top with remaining Cool Whip mixture. Refrigerate.
Pour ginger ale into 8 glasses. Top with a scoop of sherbet. Stir. Garnish with orange slices. Serves 8.
Smash mini shrimp into cream cheese with fork until combined well and form a ball. Place in dish/container and pour cocktail sauce over ball. Spread on Ritz crackers. Keep cold.
Mix all ingredients. Let stand 1/2 to 1 hour before cooking. Drop by teaspoons into hot grease after frying fish.
Preheat oven to 300°. Spray 12 to 14 (2 1/2-inch) muffin cups generously with nonstick coating or line with paper bake cups. In large bowl, combine bananas and sugar. Mix well. Add eggs and oil. Stir until blended. Add flour, baking soda and buttermilk, mixing well. Stir in pecans. Fill muffin cups level full. Bake at 300° for 25 to 30 minutes until toothpick inserted in center comes out clean. Yield: 12 to 14 muffins.
Beat egg whites until foamy. Add cream of tartar and salt and mix well. Add sugar gradually, continuing to beat until stiff peaks are formed. Let meringue stand while preparing egg yolk mixture. Beat egg yolks until thick and light colored. Add sugar gradually and continue to beat until fluffy. Add flour alternately with water and flavorings; beginning and ending with flour. Fold in egg white meringue. Pour into ungreased 10-inch tube pan. Bake for 60 to 65 minutes at 325°. Cool in inverted pan. Frost with egg yolk frosting.
Combine all ingredients in a bowl and mix well. Grease a large loaf pan and pour mixture in. Bake at 350° for 1 hour.
Combine cheese, butter, salt and pepper in mixing bowl. Beat until smooth. Add flour and cereal; mix with wooden spoon. Shape into 1-inch balls. Place 2-inches apart on baking sheet. Flatten with a fork. Bake at 400° for 10 minutes or until edges are brown. Remove to wire rack to cool. Yield: 6 dozen.
Grease pie plate. Sprinkle bacon, cheese and onion in plate. Beat all other ingredients and pour over top. Bake at 400° for 30 to 40 minutes.
Divide beans equally to equal 2 cups. Remainder of beans can be divided into 2 cup portions and reserved in Ziploc bags for use another time. Wash 2 cups of assorted beans. Place in a large kettle and cover with 2 inches of water and 2 tablespoons salt. Soak overnight. Drain in the morning. Add 2 quarts of water and ham. Simmer slowly for 3 hours. Add onion, tomatoes, chili powder, lemon juice and salt and pepper to taste. Remove the ham; cut it up and add the pieces to the soup. Simmer slowly one hour or more.
Cream the first 3 ingredients. Add flour and nuts. Spread half of batter in greased 8-inch pan. Spread with jam. Cover with remaining batter. Bake at 350° for 1 hour.
Chop meat and mix half of it with first 4 ingredients. Make ball. Roll ball in remaining chopped meat.
Melt butter in bowl or pan. Mix flour, milk and sugar. Add fruit. Cook at 350° for 1 hour.
Mix together all ingredients and put into a long casserole dish. Sprinkle with the following topping, which has been mixed together.
Bring juice to boil. Cut drained pineapple in small pieces. Add gelatin and margarine. Stir until dissolved. Break up cream cheese and add to gelatin mixture. Chill until partially congealed. Add remaining ingredients. Pour into small molds, or 10 x 6 x 2-inch casserole. Yields 8 servings.
Choose a 2-quart heavy saucepan with a tight fitting lid. Heat pan; add oil and butter. Add onions and parsley. Cover and cook for 5 minutes. Mix in rice and stir until translucent. Add 2 cups of the hot chicken soup stock, salt and pepper. Cover and cook over low heat, about 25 minutes. Add remaining broth and spinach. Cover and cook another 10 minutes or until rice is tender and light. Lightly mix in remaining butter with fork. Garnish with Parmesan cheese.
Place roast and pepperoncinis in crock-pot and cook all day. When preparing meat for tacos, simply place a portion of the roast in a bowl and shred. Place shredded meat in taco shell and enjoy.
Melt 1 pound Velveeta cheese in double boiler until completely melted. Add milk, bell pepper and onion. Dice potatoes. Place in 3-quart casserole dish and add a little flour. Pour cheese over potatoes. Cook at 350° until potatoes are done, about 1 1/2 hours. Place pan under dish in oven.
Combine first 5 ingredients. Mix lightly but thoroughly. Shape into balls. Roll in flour. Brown meatballs in shortening. Drain excess fat.
Combine sugar, oleo, milk and cocoa in saucepan. Boil hard 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Mix well. Spoon onto waxed paper. They are done when cooled and hardened.
Blend and pour the last 8 ingredients over the cabbage and bell pepper. Let stand for 24 hours in refrigerator. Keeps well in refrigerator for about a week.
In a bowl, mix milk and pudding. Add ice cream. Pour into glasses. Chill and serve.
Saute butter and chives two minutes in a skillet. Add noodles and cook for two minutes, stirring continually. Add the Feta and cottage cheese and one-half of the Parmesan cheese; salt and pepper. Stir for another three or four minutes. Add eggs and continue to stir. Sprinkle remaining Parmesan cheese on top and serve.
Roll each piece of bread dough into a 3 x 3-inch square. Combine all ingredients except dough and gravy. This makes the filling. Put 1/8 cup filling on each dough square and roll each one up. Place in baking dish 3 across. Spray with Pam and sprinkle with Butter Buds and poultry seasoning. Let double. Bake at 350° for 20 minutes. Serve with heated gravy.
Separate yolk from white in the 3 eggs. In saucepan, blend sugar and flour. Add water slowly. Add egg yolks and butter. Stir quickly over	low heat until smooth and thick. Remove from heat. Add vinegar in a slow stream, while beating with heavy spoon. Spoon mixture in 8-inch baked pie shell and top with meringue.
Mix vanilla instant pudding according to package directions and set aside. Tear angel food cake into bite size pieces. Layer in punch bowl with cake on bottom. Make as many layers as needed to fill bowl, ending with Cool Whip. Sprinkle with pecans and coconut.
Combine sugar, corn syrup and water in saucepan. Bring to a boil. Reduce heat. Cook until hard-ball stage.
Wash unpeeled potatoes and cut into 1/2-inch slices. Boil until slightly fork-tender, but still firm. Arrange in baking dish; add oil. Cover with green beans and mushrooms. Sprinkle with mustard, salt and pepper. Top with cheeses and bake for 30 minutes until cheese is melted and bubbly and casserole is heated through.
Add milk until dissolved. Cook until forms soft ball (like fudge). Beat until fluffy.
Brown chops on both sides. Butter a large baking dish. Arrange potatoes and onion in layers. Salt and pepper as you layer (to taste). Place chops on top. Mix soup, milk and Worcestershire sauce and pour all over. Cover tightly. Bake for 50 minutes (or until done) in a 375° oven.
Crumble fried bacon. Save grease. Remove from pan and drain. In 1/2 cup bacon grease, saute celery and onion. Mix in flour. Add juice, bacon, tomatoes and beef bouillon. Simmer 10 minutes. Sprinkle lettuce over cups of soup before serving.
In skillet saute onion and garlic in hot oil until tender, about 5 minutes. Stir in tomatoes, chilies, salt and sugar. Simmer, uncovered, 15 minutes, stirring occasionally. Mix well 1/2 cup sauce and the chicken. Set aside. Bring remaining sauce to a boil. Place 1 or 2 tortillas at a time in boiling sauce until soft enough to roll. Remove, draining excess sauce into skillet. Place tortillas in greased 12 x 8 x 2-inch baking dish and immediately place chicken mixture down center of tortilla. Roll and place seam side down at 1-inch of the dish. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Sprinkle with cheese. Bake in a preheated 400° oven for 20 to 25 minutes or until bubbly. To serve, spoon on sour cream. Makes 4 servings.
Combine 1 tablespoon sugar and cinnamon and walnuts; set aside. Combine baking powder, flour, salt and cinnamon; set aside. In a 3-quart saucepan melt butter and remove from heat. Stir in sugars, eggs and vanilla. Add flour mixture, apples and walnuts. Mix until well blended. Spread in pan; top with cinnamon mixture. You can also use 1 cup fresh or frozen blueberries instead of apples. Bake at 350° for 30 minutes in a greased 9 x 13-inch pan.
Prepare and bake cake as per instructions on box. Let cool. Make several holes in cake with handle of wooden spoon. Mix Eagle Brand milk with coconut cream. Pour over cake. Let cool. Cover with Cool Whip. Sprinkle with coconut.
Cream butter and sugar. Add eggs and beat well. Add flour, vanilla and salt. Mix well. Add bananas and nuts. Bake at 300° for 75 minutes.