HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the night before: Butter a 9 x 13-inch Pyrex dish. Butter both sides of bread; line the dish. Brown the sausage; crumble and drain. Spread sausage over bread. Sprinkle cheese over sausage. Beat eggs; mix with rest of ingredients. Cover with plastic wrap; refrigerate overnight.
Mix the first 3 ingredients well. Fold in the Cool Whip. Pour into a graham cracker crust. Refrigerate.
To make a kabob, carefully push a skewer through the ingredients starting with a piece of apple, then a marshmallow, then banana, followed by another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with other skewers.
Prepare brownie mix according to directions. Bake in glass pie pan. When cooled, spread peanut butter on top. Chill 5 minutes, then spread chocolate frosting over peanut butter. Place cookies on sides by dabbing frosting on cookies. Put one in center.
Mix jelly, mustard and Worcestershire sauce in large pot. Heat until dissolved and mix well. Add chopped wieners and simmer until wieners are done, stirring occasionally.
Saute okra, onion and green pepper in butter 5 minutes, stirring constantly. Stir in remaining ingredients; cook over low heat 10 to 15 minutes, stirring occasionally.
Mix sugar and cocoa in pan. Add butter and milk. Stir over medium heat until mixture boils for 1 minute. Add vanilla and stir. Remove from heat and stir in the peanut butter. Then stir in the oatmeal. Drop by spoonfuls onto greased cookie sheets. Let dry. Do not bake!
Sift flour, then measure. Add soda and salt. Sift 3 more times. In another bowl, mix corn oil and sugar well. Add beaten eggs to corn oil and sugar. Sift flour in slowly. Add nuts, apples and vanilla. Pour into 9-inch pans. Put in cold oven. Bake 45 minutes at 325°, no longer.
Heat bacon fat in frying pan. Fry ham until brown. Add mushrooms, celery, water chestnuts, bamboo shoots, and peas and cook 3 minutes. Add slightly beaten egg, cook. Stir in rice and green onions. Add soy sauce. Any left over vegetables may be added.
Boil sugar and water (I cook the sugar and water until it forms a hard ball when dropped into cold water.) Add slowly to egg whites. While still warm, add cream of tartar and vanilla. Beat until bowl is cool.
Put cream cheese in bowl with mustard, mayo and horseradish. Mix all of this with electric mixer. With spoon, add dried beef and roll in ball. Add walnuts or parsley on outside of cheese ball.
Pour vinegar off pickles. Cut pickles in chunks. Boil sugar, water and vinegar until syrup. Cool. Pour over pickles. Refrigerate 2 weeks if you can wait that long.
Put chicken in rolls and roll up. Place in Pam sprayed casserole dish. Heat other ingredients until cheese is melted. Pour over rolls. Bake at 350° for 20 to 30 minutes or until brown. Serves 8.
Combine all ingredients in a large bowl, mixing well. Chill for several hours before serving. Yield: 16 to 20 servings! Enjoy!
Cream oleo, sugar and brown sugar. Add eggs and beat. Add flour, baking soda, salt and vanilla and beat. Add oatmeal and mix. Add pecans and chips and mix. Make into long rolls. Wrap rolls in waxed paper. Refrigerate or freeze. Cut and bake at 350° for 12 to 15 minutes. Makes 100 cookies.
In a 13 x 9-inch pan melt butter. Add the last 5 ingredients in layers. Bake at 325° for 25 minutes. Cut into squares when cool.
Cream butter with sugar. Add eggs, then bananas. Add flour, baking powder with milk and soda and vanilla. Bake at 350° until done.
Split muffins in half. Add desired sauce (any of the 3 works well), spread thinly. Put ground beef on and top with Mozzarella cheese. Bake at 400° until cheese melts and browns slightly.
Mix all ingredients together. If too dry, add 1 tablespoon of water. Form into balls, one-inch in diameter (not too smooth or uniform). These can be made ahead and frozen before baking. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together. Put in deep 9 x 13-inch or 10 x 15-inch pan. Melt 1 stick butter. Mix with 2 cups corn flake crumbs. Sprinkle on top. Bake until hot through.
Melt the butter and chocolate chips in a microwave-safe dish. Add sugar, eggs and water. Mix in flour and soda. Pour in a 9 x 13-inch pan and bake at 325° for 30 to 35 minutes or until done. Sprinkle with powdered sugar after they have cooled.
Mix together cabbage and Ramen noodles. Meanwhile, mix noodle seasoning, oil, vinegar and water together. Add to cabbage mixture. Add peanuts before serving.
Melt margarine in bottom of 9 x 13-inch pan. Place chicken breasts in pan. Sprinkle with salt, pepper, garlic salt and Accent.
Lay chicken on top dry rice and add 1 package of Lipton onion soup mix. Be sure to follow directions on soup package and soup cans. Add proper amount of water. Put soups plus water on top of chicken in order listed. Bake at 425° for 1 1/2 hours.
Cube the steak and cook with onion in margarine until brown. Stir in rest of ingredients. Cover and cook 45 minutes. Serve over rice or noodles.
Melt morsels over low heat in thick skillet. Pour over noodles and peanuts and mix well. Drop by spoonful onto wax paper.
In a large bowl, add fruit cocktail, chocolate chips, 3/4 bag of coconut and whole container of Cool Whip. Mix well. Spoon onto dish. Sprinkle remaining coconut over top.
Heat oven to 375°. Arrange blueberries, sugar, lemon and juice in 8 x 10-inch dish or pan. Combine next 5 ingredients until crumbly and sprinkle over berries. Bake 35 to 40 minutes until brown and bubbly.
Cut steak in bite size pieces. Flour pieces; put in pan and let brown. Add water, then add bell pepper and onion, then add mushrooms. Cook about 5 to 10 minutes after steak browns.
Melt margarine in a skillet. Add sugar, cinnamon, cornstarch and water. Stir until well mixed. Add apples and cook for 15 minutes, covered.
Prepare rumaki; cut livers into chunks. Wrap each bacon piece around a water chestnut and piece of liver. Secure with toothpick.
Mix all ingredients together except butter and pour into pie shell. Dot with butter and cover with top crust. Cut small holes with knife to vent. Bake at 350° for 1 hour.
Combine honey, mustard, curry powder and soy sauce. Place chicken in a food storage bag with zipper-type closure. Pour in marinade. Marinate in refrigerator overnight. In a 9 x 13-inch baking pan, place chicken breasts. Pour marinade over chicken. Cover and bake in a 350° oven for 1 hour. Remove cover and bake 15 minutes, uncovered. Serves 4.
Cook macaroni until done; drain and chill. Slice carrots; cube ham and tomatoes. Chop onion and broccoli. Mix with chilled macaroni. Mix olive oil and Catalina dressing and toss with macaroni mixture. Chill thoroughly for at least 3 hours.
Cream shortening and sugar together until fluffy. Beat eggs. Add to sugar mixture; mix well. Dissolve soda in vinegar. Add to mixture. Sift flour, baking powder and salt. Add to mixture. Dough will be stiff.
Line bottom of two 12-inch round pizza pans with foil. Combine 1/2 cake mix with water, eggs, margarine and brown sugar; mix thoroughly. Add remaining 1/2 mix. Fold in nuts. Divide batter between pans. Bake at 350° for 15 to 20 minutes. Remove from pans after cooling slightly and peel foil from cake. Top with the Cool Whip. Arrange fruit in circular pattern: strawberry halves, pineapple spears, kiwi slices and sliced bananas. Refrigerate.
Mix Jell-O and boiling water, slightly thicken. Melt oleo and mix with cracker crumbs. Press into 9 x 13-inch glass dish. Whip chilled milk; set aside. Beat cream cheese, vanilla and sugar. Beat slightly thickened Jell-O into cream cheese mixture, then fold into whipped cream. Refrigerate overnight or a minimum of 3 hours.
Chop frozen pie in small pieces and place in glass baking dish. Add sugar and butter. Bake at recommended setting and time on pie box. Serve warm with whipped topping.
Combine sugar and oil in mixer bowl; beat until thick. Beat in eggs, buttermilk and vanilla. Add flour, cocoa, baking powder and baking soda; mix well. Stir in zucchini and chocolate chips.
Cool cake mix according to directions. While cake is still hot, poke holes in cake and pour Eagle Brand milk and ice cream topping over cake. Cool completely in refrigerator. After cooled, top with Cool Whip and sprinkle on candy bars. Keep in refrigerator.
Brown ground beef in skillet; drain off fat and put beef in crock-pot. Brown bacon and onions; drain off fat. Add bacon, onions and all other ingredients to crock-pot. Stir well. Cover and cook on low for 9 hours. Liquid smoke is optional.
Mix all ingredients except chopped boiled eggs. Place chopped, hard boiled eggs in an 8 x 12 inch casserole. Fold mixture over eggs. Let stand overnight in the fridge.
Measure oats. Let stand in boiling water 15 minutes. Combine sugar, shortening, salt, egg, soda and baking powder. Mix well on low speed mixer. Add vanilla and nuts. Bake at 350° until done.
Place all ingredients in bowl; beat 3 minutes on medium speed. Place in greased 9 x 13-inch layer pan or 2 (9-inch) pans.
Combine meat in large skillet with onion and garlic. Break up meat with a fork and cook until it loses red color. Drain excess grease. Transfer to slow cooker; add remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve hot with spaghetti/macaroni. Serves 6. Freezes well.
Beat all ingredients on high for 3 minutes.	Bake at 350°. Bake until golden brown.
Over medium low heat, melt 3 Tbsp. butter in a saucepan. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium. Constantly stir with a whisk until mixture becomes thick and smooth. Remove from heat and set aside. Saute onions in 2 Tbsp. butter until transparent. Add spinach and water to pan; lower the heat and cover. Stir several times until the spinach is almost completely cooked. When spinach is almost done, stir in prepared sauce and sour cream. Stir well and simmer until completely blended.
Preheat oven to 300°. Coat 5 cups of a standard muffin tin with nonstick baking spray. Put all ingredients into food processor and puree. Stir in raisins and spoon into muffin tins. Bake for 45 minutes. Unmold and serve when cool enough to eat.
Spray casserole dish with Pam. Layer uncooked ground meat, pressed in casserole dish. Cover with sliced onion. Top with mushroom soup; add frozen peas or corn. Spread Tater Tots over mixture. Sprinkle with paprika. Bake for 1 1/2 hours at 350°.
Cream together sugar, butter and cream cheese until light and fluffy. Beat in eggs and vanilla. Blend in flour and salt. Stir in chocolate and raisins.
Cook rice according to package. Brown ground beef in a small skillet. Combine all ingredients except cheese in a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 30 minutes.
Blend softened cream cheese with milk. Drain crab meat well. Add crab meat, onion, horseradish, salt and pepper to cream cheese mixture. Top with sliced almonds. Bake 15 minutes at 375°.
Preheat oven to 375°. Prepare brownie mix according to package directions. Grease a 13-inch pizza pan. Pour brownie mix in it and spread evenly. Bake 15 to 20 minutes or until set. Cool to room temperature. Mix cream cheese and 2/3 cup sugar until smooth. Sprinkle 2 tablespoons sugar over strawberries. Spread cream cheese mixture over brownie "crust". Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges with pizza cutter. You can add coconut, if desired.
In a small bowl, combine cream cheese, sour cream, dressing mix, lemon juice and hot pepper sauce. Blend well and refrigerate for several hours. Just before serving, spread mixture on large serving plate. Top with lettuce, olives, chiles, onions, tomato and cheese. Serve with tortilla chips. Makes 10 to 12 servings.
In saucepan, combine butter, Worcestershire sauce, chili powder, onion salt and red pepper. Heat and stir until butter melts. Spread nuts in 9 x 9-inch pan. Toss with butter mixture. Bake at 350° for 12 to 15 minutes, stirring occasionally. Spread on foil; cool. Store in airtight container. Makes 2 cups.
Heat oven to 450°. Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 nut halves in each cup of muffin pan. Sprinkle with cinnamon. Heat in oven until butter is melted.
Melt margarine. Beat in eggs and vanilla. Sift together the flour, baking powder, sweetener and salt. Mix in dried fruit, nuts and oatmeal. Add liquid mixture and stir until blended. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes, until golden. Yields 60 cookies, 29 calories each.
Combine beans and Manwich sandwich sauce in saucepan. Stir over low heat until well blended. Add green chilies. Bring to a boil, stirring constantly. Reduce heat and stir in cooked meat and Jack cheese. Continue stirring until cheese melts. Serve as hot dip with tortilla chips.
Cream above ingredients together. Add 1 cup chopped nuts and 1 cup raisins, if desired. Drop by spoonful on greased cookie sheet. Bake 12 to 15 minutes at 375°. Makes approximately 3 dozen cookies.
Preheat oven to 325°. Cover baking sheets with foil and coat with a nonstick vegetable spray. In a medium bowl, combine oats, flour, salt and baking powder. Mix well with a wire whisk and set aside. In a large bowl, combine sugar and butter and mix at medium speed to a grainy paste. Add egg and vanilla. Beat until smooth. Add flour mixture and blend until just combined. Drop teaspoons of dough onto the prepared baking sheet 2 1/2 inches apart. Bake for 10 to 12 minutes or until edges begin to turn golden brown. Cool, then peel off cookies with fingers.
Stir all ingredients except vanilla until boiling; cook without stirring for 5 minutes, then stir in baking soda and vanilla. Pour over popcorn. Spread on cookie sheet. Bake in oven at 300° for 15 minutes. Stir and cook 5 to 10 minutes more. Store in airtight container.
Let cheeses and margarine soften about 10 hours. Mix ingredients together, except nuts. Roll into a ball. Let harden, then roll into nuts. Refrigerate at least 5 hours.
Cream butter, peanut butter and cream cheese. Add sugar and mix well. Fold in Cool Whip. When thoroughly mixed, pour into baked pie shell. Chill for 1 hour.
Preheat oven to 350°. Grease bottom only of 9 x 5-inch or 8 x 4-inch loaf pan. In large bowl blend first 6 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pan. Bake at 350° for 50 to 60 minutes. Cool 5 minutes; remove from pan.
Cook broccoli; drain. Place in casserole dish. Crumble Ritz crackers on top of broccoli and melted butter. Place shredded cheese on top. Place in oven until cheese melts.
Wash rice and put in casserole dish. Brown sausage; drain. Mix soups, rice and sausage together. Add salt to taste. Bake, covered, for 1 hour at 350°.
Preheat oven to 350°. Cream butter and sugar. Add eggs. Beat well. Blend in corn, peppers, chillies and cheeses. Sift flour, baking powder, salt and corn meal; blend into mixture. Stir in jalapeno. Pour into greased 9 x 13-inch or 8 x 10-inch pan. Lower heat to 300°. Bake 1 hour.
Combine soups with meat. Add green chillies to taste as well as pepper and salt. Layer meat mixture with corn tortillas in a 9-inch square baking dish. Top with grated cheese. Bake in a 350° oven for 30 to 45 minutes.
Combine butter, coconut, flour and brown sugar in a saucepan. Cook until a brown color. Press mixture into a 9 inch pie plate. Cool before filling.
Melt butter; add flour. Cook until thickens. Add McKenzie blend and saute. Add broccoli, chicken broth and water. Cook 20 to 30 minutes. Add milk, shrimp and seasoning to taste. Cook 10 to 15 minutes. Great holiday soup!!
Place the chicken wings, water and salt in soup kettle. Bring to boil, reduce heat to simmer and cook covered for 1 1/2 hours. Strain soup and allow chicken wings to cool. Remove the meat from the bone. Discard bone and skin. Return the meat to the broth and again place over the heat. Add corn and black pepper. Cook for 15 minutes. Stir in chopped parsley just before serving. Serve hot with oyster crackers. Serves 6.
Cream the butter, sugar, eggs and vanilla. Mix dry ingredients together; add to first mixture. Chill dough. Roll out on 10x sugar. Bake at 400° for 6 minutes. Use an ungreased cookie sheet.
Mix ingredients. Cook over low heat (like candy) until forms ball in water and it forms a golden brown in color. Remove from heat. Add vanilla; stir until it cools. Spread on cake.
Grease a round 8-inch pan. Place a sheet of phyllo in pan overhanging one side by 4 inches. Butter phyllo. Repeat with other sheet. Hang this one 4-inches over the other side. Repeat until you have 2 layers on each side.
Brown hamburger and put on plate (10 or 12-inch). Mix next 3 ingredients and spread on hamburger, then layer next 5 ingredients. Serve with chips. Serves 6 to 8 people.
Cook macaroni according to directions on package. Drain well. Brown meat in skillet. Add onion soup mix and mix well. Add the cooked and drained macaroni and the crushed tomatoes. Put mixture in casserole dish. Sprinkle with grated cheese. (You can use other kinds of cheese if you prefer.) Place in a 350° oven and cook about 20 minutes until hot through and cheese is melted.
Mix all above ingredients together. Chill several hours before serving. Serve on a lettuce leaf. Very easy.
Blend in blender all ingredients except the last 4 ounces Blue cheese. Blend until smooth. Mix in by hand the additional 4 ounces crumbled Bleu cheese. Store in refrigerator. Makes 4 cups.
Mix brown sugar with flour, then mix all ingredients together well and pour into unbaked crust. Dot butter on top before baking. Bake at 350° for 1 hour.
Alternate corn, crackers and oysters in layers; add salt and pepper to taste. Beat eggs; add milk and half and half together. Pour over each layer. Dot with butter. Bake at 350° for 35 to 40 minutes. Serves 10.
Combine onions, salt, pepper, butter and cooked okra. Layer in casserole with cheese, egg and bread crumbs. Top with buttered bread crumbs. Bake at 350° for 30 minutes. Makes 4 servings.
Salt, pepper and flour liver. Place in heated shortening and brown on both sides. Add sliced onion and hot water. Simmer for 1 hour or until tender.
Mix spices and salt with sugar. Add to other ingredients. Cook until apples are tender and clear. Use beef broth or apple juice or both for cooking liquid.
Dissolve yeast in water. Stir remaining ingredients, except half of flour, into yeast. Add rest of flour and mix until smooth. Scrape dough from side of bowl; cover with cloth. Let rise in warm place until double, about 1 1/2 hours. Divide in half. Roll about 1/4-inch thick into a circle. Spread with soft butter. Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up. Place on pan, point down. Repeat with other half. Cover; let rise until double, 1 hour. Brush with butter. Bake in 400° oven for 12 to 15 minutes.
Combine dry ingredients first, then add remaining. Mix well. Bake at 350° for 20 minutes. Makes 1 dozen.
Mix well and store in covered jar. Use 2 tablespoons per roast the last hour or so of cooking.
Bake cake mix in 9 x 13-inch pan and cut in squares. Mix pudding as usual. Layer ingredients in the order stated in a punch bowl. About 3 layers will fill a punch bowl.
Mix sugar, flours, baking powder and salt. Mix oil, milk and vanilla, then add to dry ingredients. Beat well. Add raisins. Put in muffin tins. Bake at 350° for 25 minutes.
Cook broccoli and drain it. Mix mayonnaise, soup, onion, eggs and broccoli. Place on casserole dish, put cheese on top then bread crumbs and bake at 350° for 45 minutes.
Cover bottom of baking dish with cubed bread. Spread over cubed bread, 1 pound cooked and drained sausage or ham. Sprinkle with chopped onion and green pepper. Add lots of grated cheese and eggs, whipped with milk. Cover well and refrigerate overnight. Cook at 350° for 35 minutes.
Drain juice from pineapple and oranges and save. Add enough water to the juice to make 3 cups liquid. Mix liquid with pie filling and cook until it has a glazed look. Do not boil. Cool completely.
Combine all these ingredients in a large mixing bowl. Cook and drain a 7 ounce package of salad noodles or spaghetti rings and stir with salad. Salt and pepper to taste. Chill and serve on lettuce leaf. Sprinkle with paprika.
Place cherries in 13 x 9-inch pan. Pour on pineapple. Cover with dry cake mix. Cover this with melted butter. Bake at 350° for 45 minutes.
Brown meat and drain. Simmer mushrooms and onions in oleo; add to beef. Pour sauce over meat; set aside to cool. Combine cheese and sour cream. Cook noodles. In a casserole dish, layer 1/2 noodles, 1/2 sauce, all of cheese mix, then the rest of the noodles and sauce. Cover and chill 2 hours or overnight. Bake at 350° for 1 hour.
Melt margarine in oblong casserole dish. In a separate bowl, mix flour, sugar, baking powder and milk. Pour over the margarine without stirring. Add fruit without stirring. Sprinkle 2 tablespoons sugar over top and bake at 325° for 1 hour. A tasty brown crust forms on top.
Wash grapes and place on a towel. Pat with towel and set grapes aside to completely dry. In a bowl, beat the egg whites until they are just frothy. With a pastry brush, brush the grapes lightly but thoroughly with the beaten whites. Arrange the grapes on racks and sift the sugar over them, turning them to coat them evenly. Chill the grapes until the sugar is set, and arrange them carefully in a serving bowl or on a lovely tray.
Mix by hand all ingredients except dried beef. Form into a ball. Chop dried beef fine in blender or Oscar. Roll cheese ball into beef, covering the whole thing. Best if refrigerated overnight before serving.
Mix together all ingredients, except carrots. Pour mixture over carrots. (Do not stir.) Let set overnight.
Mix all ingredients together and put into greased baking dish. Cover and bake at 350° for 90 minutes.
Melt paraffin wax; add chocolate and Hershey bar. Soften butter until creamy. Add peanut butter; mix until creamy. Add marshmellow and sugar. Mix with hands and shape. Dip formed eggs into chocolate. Place on cookie sheet; freeze overnight. Makes about 42 eggs.
Dredge livers in flour. Lightly brown on both sides in bacon fat. Add 1 cup chicken broth. Simmer 10 minutes. Add onion, mushrooms and wine and continue to simmer for 30 minutes. Serve over buttered noodles or rice. Sprinkle with Parmesan cheese. Serves 6.
Dredge fruit in 1 cup of flour. Add 1 cup wine or whiskey. Bake in slow oven.
Melt 4 tablespoons butter in saucepan. Add onion, salad dressing mix and tomatoes. Simmer, stirring, until liquid evaporates. Combine beef, bread crumbs, milk, eggs, 1/2 of Parmesan cheese, 1/2 of parsley, 1 1/2 teaspoons salt and pepper. Mix well and brown in remaining butter. Add to tomatoes mixture. Add tomato paste, water, sugar and remaining ingredients. Simmer 45 minutes.
Blend instant pudding, Cool Whip and crushed pineapple. Pour into chocolate crust. Top with walnuts and/or shaved chocolate. Freeze. Thaw about 2 hours before serving.
Mix all ingredients except the butterscotch morsels and nuts. Press dough into a 10 1/2 x 15 1/2-inch pan. Sprinkle butterscotch morsels and chopped nuts over the top. Bake at 350° for 20 to 25 minutes. Cool and cut into 2-inch squares.
Cook noodles according to package directions; drain and rinse under cold water. Press rest of ingredients except sesame seeds and scallions in a blender, food processor or mixing bowl. Blend well. Add sesame seeds to the sauce and pour over the cold noodles. Sprinkle with the scallions and serve immediately or refrigerate.
Mix all ingredients, first the sugar, butter and molasses. Add coffee and eggs, then spices, raisins, currants and flour. Can use all raisins; I like to substitute craisins for the currants. Bake at 350° about 50 minutes or 325° about an hour and 10 minutes. Test center. Bake in 8 x 12-inch dish or pan. This makes a large cake and will keep or freeze well. Good sliced and served with butter. Serves 40. Can freeze. Can do ahead.
Mix all ingredients together. Drop by teaspoon on ungreased cookie sheet. Flatten with a glass. Bake at 350° for about 6 minutes until golden brown. May add 2 or 3 chocolate chips to each cookie, but they are good without the chips.