HumbleIntelligence/food-ner-1-Million huggingface dataset:
In microwave-safe bowl, combine sugar and cornstarch with wire whisk. Beat in milk and egg gradually until smooth. Microwave on High, stirring 3 times, for 7 to 8 minutes until mixture thickens and boils. Beat vigorously. Blend in peanut butter. In small bowl, combine 1 cup peanut butter mixture and chocolate chips until melted and smooth. Spread in pie shell; cover in plastic wrap and chill. Cover surface of peanut butter mixture with plastic and chill for 45 minutes or until cool, but not set. Whip the cream to soft peaks; fold in peanut butter mixture and spoon over chocolate layer. Chill for 1 hour.
Microwave Instructions: Combine all ingredients except liver in a 1-quart dish. Cover with waxed paper. Cook 5 to 6 minutes or until green pepper is soft. Pour boiling water over liver; let stand 3 minutes. Drain and dry. Add liver to other ingredients. Cook for 2 minutes or until liver is done. Serve hot.
Brown onion in 1 tablespoon of oil, then add ground chuck and let brown. Drain excess oil and add salt, Ragu sauce and spaghetti sauce mix to ground chuck and onion. Let simmer and add water as needed. Boil noodles for 6 minutes, adding 1 tablespoon of oil and salt to boiling water. Spread noodles into buttered pan (9 x 13-inch). Spread layer of meat sauce at least 1/2-inch thickness, then spread 1 1/2 cups (approximately) Mozzarella cheese and approximately 1/4 cup of Ricotta cheese. Repeat so that you have 2 layers. Add third layer of noodles and top with meat sauce, Mozzarella cheese and Parmesan cheese. Bake at 350° for 20 minutes or until cheeses are melted.
Sift flour, salt, and baking powder together. Cream Crisco and Oleo well. Add sugar and cream well. Add eggs one at a time. Then add flour mixture with milk. Then add flavorings. Beat well. Bake in preheated oven at 325° for 1 1/2 hours.
Heat oil in a deep skillet. Cook garlic and onions 2 to 3 minutes. Add celery, zucchini, cabbage, carrots and green pepper. Cook 2 or 3 minutes and add mushrooms, water chestnuts and soy sauce. Stir and cook for 3 or 4 minutes. Crunchy and good with any meat. Serves 6.
Mix chicken, onion, pepper and pimento in 13 x 9 x 2-inch casserole. Cover with 1/2 of Doritos. In a saucepan, simmer 1/2 of cheese, mushroom soup, chicken soup and Ro-Tel tomatoes; pour over chicken. Stir. Put the remainder of melted cheese on top; sprinkle with remainder of Doritos. Bake for 10 minutes in 350° oven or until heated through. Freezes well.
Preheat oven to 350°. Grease shallow casserole. Saute onion in butter until soft, not brown. Add bread cubes and brown sugar, stirring over low heat for 3 to 5 minutes. Stir in tomatoes and season to taste. Pour into prepared casserole and bake 30 to 40 minutes or until bubbly.
Follow package directions for pie crusts. Brown ground beef, onion and pepper; drain and rinse in colander. Place back in pan and add all other ingredients, except 1 cup shredded cheese. Bake 18 to 20 minutes at 425°, until crust is brown. Remove and sprinkle with remaining cheese, then return to oven to melt, about 5 minutes. Let set 10 minutes before cutting.
Sift flour, sugar and salt together. Add milk, vanilla and eggs. Mix well. Batter will be very thin. Fry in a skillet or on a griddle until light brown. When well done, fill with applesauce, cottage cheese or apple jelly and roll up.
Put all ingredients in 200° electric skillet or in slow cooker on low. Let simmer for 2 hours.
Cream margarine and Crisco. Add sugar, then eggs, one at a time. Sift dry ingredients and add to creamed mixture alternately with milk. Beat until creamy or well mixed. Add flavorings and continue to beat 2 to 3 minutes. Put in cold oven. Do not preheat oven. Bake at 325° for 1 hour and 25 minutes.
Drain juice from fruit; heat and dissolve jello in hot juice. Add cream cheese while hot, then milk, fruit and pecans. Chill overnight.
Combine crumbs, 1/4 cup sugar and butter; mix well. Press firmly into bottom of 13 x 9-inch pan. Chill 15 minutes. Combine cream cheese, remaining sugar and 2 tablespoons of milk in medium bowl. With electric mixer at medium speed, beat until smooth. Fold in 1 3/4 cups of the Cool Whip. Spread over crust. Layer with pecans. Pour remaining milk into bowl. Add pudding mix. Mix with electric mixer on low speed until well blended or 1 to 2 minutes. Pour over pecan layer in pan. Spread remaining Cool Whip over pudding. Chill several hours or may freeze.
Cook, bone and cut up into large pieces the chicken. Cut tortillas into 1-inch pieces. Mix soups, milk, onion and salsa. Mix all together. Put into 9 x 13-inch pan. Top with cheese. Refrigerate 24 hours (very important). Bake at 300° for 1 to 1 1/2 hours until bubbly.
Preheat oven to 350°. Grease 9-inch square baking pan. In large heavy saucepan or double boiler over low heat, melt chocolate with butter, stirring constantly. Remove from heat; cool slightly. Whisk eggs, brown sugar, sugar and liqueur into chocolate mixture until well combined. Stir in remaining ingredients until well blended. Pour into prepared pan. Bake for 20 to 25 minutes or until tester comes out barely clean. Cool in pan on rack; cut into squares.
Mix cream cheese and milk; add the rest of the ingredients. Pour into casserole dish and bake at 350 degrees for 30 minutes.
Mix chicken, celery, salt, onion and lemon juice and mayonnaise ahead of time and let stand until flavors mix. Preheat oven to 350°. Mix almonds into mixture. Put into baking dish; top with grated cheese and crushed potato chips and heat until heated through, about 30 minutes.
Clean, dress and wash opossum well. Place in refrigerator freezer overnight. Drain and wipe dry. Season well with a mixture of spices. Place in baking pan. Cover with thin slices of bacon and bake at 300° for about 1 1/2 hours. Baste often. During the last 1/2 hour of baking, arrange sweet potatoes that have been parboiled around meat. Bake until brown, basting with drippings. Serve with cornbread and country salad.
Saute chicken in melted butter about 4 minutes on each side. Remove chicken. Add Chablis and jelly to pan drippings. Simmer until jelly is melted, stirring constantly. Return chicken to the sauce. Add raisins. Cover and simmer 20 to 30 minutes.
Blend wafers in blender. Cut up candy and nuts. Stir in milk, candy and nuts. Add other ingredients; mix well. Form into a roll. Roll in powdered sugar. Chill, slice and serve. Keep in fridge.
Heat orange juice and water until hot. Add jello and stir until dissolved. Chill until syrupy. Heat until fluffy. Beat in sherbet and sour cream. Add remaining ingredients; chill until set. Yields 16 to 20 servings.
In Dutch oven, cook the ground beef, chopped onion and minced garlic until beef is browned and onion is tender. Drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, sugar, oregano, salt and basil. Bring meat mixture to boiling. Boil gently, uncovered, for 20 to 25 minutes, stirring sauce occasionally. Remove meat mixture from heat. Stir in drained spaghetti. Place half of this mixture in a 9 x 13-inch pan. Sprinkle with Mozzarella cheese. Top with remaining meat/spaghetti mix and sprinkle with Parmesan. Bake at 375° for 30 minutes.
In large bowl dissolve yeast in warm water. Add salt and flour 1 cup at a time. Mix with hands. When no longer sticky turn dough out onto a floured surface. Knead for 10 minutes. Place in a greased bowl, cover and let rise in a warm place for 1 hour. Punch down and knead for 5 to 8 minutes. Form into oval loaf and place on greased cookie sheet. Let rise again for about 45 minutes. Bake at 350° for 30 minutes.
Cream shortening, sugar and eggs together until light and fluffy. Stir in buttermilk. Put dry ingredients into creamed mixture. Stir in oats, raisins and coconut. Drop from a teaspoon on greased cookie sheets. Bake in hot oven (400°) about 8 to 10 minutes. Cool slightly. Remove from pan. Makes about 60.
Spray an 11 x 13 inch casserole dish with Pam. Place chicken in bottom of dish. Mix soups, almonds, and sour cream. Spread over chicken. Mix crackers, poppyseed, and melted butter. Spread on top of mixture. Bake at 350 degrees for 20 to 25 minutes. Serves 8. This recipe can easily be doubled for a large crowd and is great for potlucks!
Brown hamburger, onion and green pepper. Add seasoning mix and water; simmer. Remove from heat and add tomato sauce and refried beans. Put in pan and cool. Layer olives, sour cream and taco cheese on top. Heat in oven until cheese is melted and mixture is heated through. Serve with tortilla chips.
Spread softened cream cheese on a round plate. Cover with shrimp sauce. Sprinkle thawed shrimp over top. Serve with Town House crackers.
Cook and drain broccoli; put in casserole dish. Add onions, cream of mushroom soup, mayonnaise, eggs and butter. Mix well. Top with grated cheese and seasoned mix. Bake at 350° for 30 minutes.
Combine seasoning with paprika. Add half of spice mixture to butter and stir. Dip shrimp into butter mixture to coat and place in single layer in large foil-lined pan. Pour any remaining butter mixture over shrimp. Broil close to high heat until pink, about 5 minutes. Sprinkle remaining half of spice mixture over shrimp and boil 30 seconds more. Present shrimp with spiced side up and serve pan drippings as dipping sauce for bread.
Cook squash in salty water until tender. Drain. Combine squash, sour cream, pimentos, cream of chicken soup, carrots and onions. Mix stuffing and butter. Line a 9 x 12-inch baking dish with stuffing mixture, reserving a small amount for topping. Fill dish with squash mixture and remaining stuffing. Bake at 350° for 45 minutes.
Drain all cans of beans. Mix all. Saute crackers in butter. Place on top of mixture. Bake at 350° for 30 minutes.
Blend 2 cups flour, 2 sticks butter and 1 cup nuts. Place in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool thoroughly. Mix together 1 cup confectioners sugar, 1 package cream cheese and 1 cup Cool Whip. Spread over layer. Mix together 2 packages instant lemon pudding and 3 cups of milk. Spread evenly over second layer. Top with Cool Whip and walnuts. Chill.
Heat oil in skillet until hot. Crumble turkey and onion; stir. Cook until turkey is no longer pink. Drain. Stir in potatoes and garlic. Put in Manwich; cover and cook over low heat for 15 to 20 minutes.
Bake yellow cake mix as directed in a 9 x 13-inch pan or jelly roll pan for thinner cake. Before baking top with a mixture of flour, brown sugar, white sugar, oleo and oats. Blend with pie crust blender. Sprinkle over cake. Bake as directed.
Boil sugar, cornstarch, water and lemon juice until thick. Add Jell-O and peaches. Put in baked pie shell; chill and cover with Cool Whip.
Mix together all ingredients and shape into logs (6 to 8 logs per pound of meat). Line baking sheet with foil.	Lay logs on pan and bake for 45 minutes at 350°.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil and eggs. Mix well. Add the carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into a well-greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 60 minutes. Cool and frost.
Mix together the first 9 ingredients. Pour mixture into a buttered 9 x 13-inch pan.	Mix the cake mix and melted oleo; this will be crumbly-gooey. Put on top of the pumpkin mixture. Top with the chopped pecans. Bake in a 350° oven for 60 minutes, or until toothpick comes out clean. Serve with Cool Whip.
Carefully slit top of each banana lengthwise. Cut away banana top leaving 1-inch uncut at each end and 1/2-inch on each side (use scissors). Empty whipped topping into bowl. Scoop out each banana in small pieces with teaspoon into bowl. Save banana peel shell. Fold banana pieces into topping, then fill each shell with 1/4 of the mixture.
Bring water, vinegar, sugar and salt to a boil; let cool. Pour over pickles; add dill, garlic and spices. Put in refrigerator 24 hours.
Thaw chicken breasts. Place 2 or 3 at a time in gallon Ziploc bag and pound on both sides until very thin. Mix bread crumbs, flour and seasonings in bowl. In separate bowl, mix milk and eggs. Sprinkle each pounded chicken breast with Parmesan cheese. Place slices of Mozzarella cheese on 1/2 of breast, fold chicken in half to cover cheese. Cover with crumb mixture; dip in egg mixture; dip again in crumb mix. Cook 15 to 30 minutes in enough oil to cover bottom of electric skillet. Turn once. Add more oil, if necessary. Use medium temperature (250° to 275°) to be sure chicken is completely done and crust does not burn. Serve with bread sticks, green beans and Fettucine Alfredo.
Beat butter and peanut butter. Add both sugars, vanilla and egg. Beat until light. Sift flour and soda together. Add to first mixture. Form into small balls. Bake at 350° until cookies begin to brown lightly. Place a chocolate kiss on top of each cookie. Return to oven for just a moment.
Boil corn 10 minutes in unsalted water; drain. Put in ice water. When easy to handle, drain. Use a sharp knife to cut from cob. Do not scrape. Avoid corn milk. Measure and reserve 2 quarts corn. Keep 8 pints and lids immersed in separate kettles of simmering water until ready to use. In steel kettle, mix celery, peppers, onion, vinegar, sugar, salt and celery seed. Boil for 5 minutes. Blend flour with mustard and turmeric. Then mix with cold water and form a paste, stirring rapidly to form a paste. Ladle a little of the hot pickling liquid into flour paste, stirring rapidly to blend. Mix paste into kettle and boil, stirring constantly, until slightly thickened, about 2 or 3 minutes. Add the corn; cover and boil 5 minutes, stirring once or twice. Pack hot relish into hot jars to 1/4-inch from top. Run thin blade knife around inside edge of jars to release air bubbles. Wipe jar rims and seal jars. Process for 15 minutes in boiling water bath. Remove jars and cool completely. Let stand for about 3 weeks before serving.
In the top of double boiler, combine sugar, flour and salt; stir in milk. Cook over boiling water, stirring until thickened. Beat egg yolks and add to hot mixture gradually. Continue cooking for another 5 minutes, stirring constantly. Add vanilla. Line a casserole dish with vanilla wafers, then sliced bananas. Pour a portion of custard over bananas; repeat layers, pouring rest of custard on the top. Beat egg whites until fluffy, adding 1/4 cup sugar. When egg whites form stiff peaks, pile on top of pudding. Bake in preheated 425° oven for 5 minutes or until golden brown. Serve warm or chilled.
Bring the honey and sugar to a rolling boil. Remove from heat. Add the jello. Pour mixture over the popped corn. Butter your hands; make into balls.
Combine all of the ingredients and mix well. Bake in a buttered loaf pan. If you prefer a round loaf, use round tin cans. Bake one hour at 350°.
Preheat oven to 250°. In medium saucepan, combine brown sugar, syrup, margarine and salt. Stir constantly, bringing to boil over medium heat. Without stirring boil for 4 minutes. Remove from heat. Stir in baking soda and vanilla. Place popped popcorn into large roaster and cover with syrup mixture. Coat well. Bake 60 minutes, stirring every 15 minutes. Cool, stirring frequently. Place in tightly covered container. Makes about 4 quarts.
Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, oregano, tomatoes and 1/2 to 1 cup water. Simmer, covered, for 15 minutes; stir often. Cook noodles in boiling salted water until tender; drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella. Layer 1/2 the noodles in a 13 x 9 x 2-inch baking dish. Spread with 1/2 the Ricotta filling; add 1/2 the Mozzarella cheese and 1/2 of the meat sauce. Repeat. Bake at 375° for about 30 minutes.
Melt margarine in pan. Saute onion and garlic. Add all other ingredients. Simmer soup for 45 minutes.
In skillet over medium-high heat, heat 1 teaspoon oil. Add chicken and brown. Add soup, water and vegetable combination. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serves four.
Beat together all ingredients. Roll into balls (small). Bake at 350° until done.
Dissolve sugar and cinnamon red hots in applesauce over low to medium heat. Turn heat up. Boil for 10 minutes after mixture comes to full rolling boil (boil which cannot be stirred down), stirring constantly. Put immediately into warm jars. Put on can lids and bands. Jars will seal as they cool.
Heat oven to 450°. Mix all ingredients together (except pie crust); pour into crust. Bake for 10 minutes at 450°. Lower oven to 350°; bake for 35 minutes. May be served warm or cooled with whipped cream or ice cream.
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat for 45 minutes. Add apples, raisins and green onions; cover. Cook 5 to 10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into juice. Cook and stir until thickened. Pour sauce over pork chops and apples. Serves 6.
Combine broccoli, onion and cheese. Blend mayonnaise, sugar and vinegar in small bowl. Add to broccoli mixture; mix well. Add bacon just before serving.
Brown beef and sausage along with onion and pepper. After done, add all other ingredients and simmer for 30 minutes.
Fry bacon until crisp in 12-inch skillet. Remove bacon from skillet and drain most of the fat. Cook onion and green pepper in grease drippings over medium heat until onions are translucent. Add bacon pieces and remaining ingredients. Cook, uncovered, over low heat for 15 minutes or until flavors are blended and mixture is hot.
In 2-quart casserole dish, blend soup, water, wine and soy sauce. Stir in remaining ingredients. Cover. Cook in microwave on High power for 9 1/2 to 10 1/2 minutes. Stir twice during cooking. Let stand 5 minutes. Top if desired with crushed crackers or bread crumbs (seasoned works well).
Dissolve yeast in water. Mix all ingredients together. Refrigerate, covered, for 2 hours. Fill muffin tins 2/3 full. Let set in tins about 30 minutes. Bake at 400° for 20 minutes.
Combine in large skillet the hamburger, pepper and onion; brown well. Add rest of ingredients and mix well. Simmer 15 to 20 minutes. Pour into a greased casserole or iron skillet. Top with your own corn bread batter or the following recipe.
Mix oil, sugar, 10x sugar and margarine. Add egg. Mix in baking soda, cream of tartar, flour and salt. Mix well and spread in 14-inch greased pizza pan or jelly roll pan. Bake 12 minutes at 375°. Cool.
Cook celery, onion, water and chicken bouillon cubes about 20 minutes. Add potatoes and mixed vegetables. Cook about 20 minutes. Add cream of chicken soup and Velveeta cheese. Lower heat and cook until ready to serve.
Melt butter in a 1 1/2-quart casserole dish. Dissolve beef bouillon cubes in hot water. Combine all ingredients and put in casserole dish. Bake at 350° for 1 to 1 1/2 hours, covered.
Melt oleo in oblong pan and add all ingredients in order given. Pour condensed milk over this and bake in 350° oven for about 25 minutes or until golden brown, let cool, then cut in squares.
Boil 8 to 10 medium potatoes. When cool, peel, slice or dice into a bowl. Add salt, 2 teaspoons mustard, 1/2 of medium salad dressing jar, 1 teaspoon sugar and chopped or a pinch of dried onion (to taste). Mix altogether. Refrigerate.
Bring pineapple and syrup to a boil. Remove from heat. Stir in gelatin. Cool to room temperature. Stir in buttermilk. Fold in Cool Whip and pecans. Pour into 8-cup mold or dish. Chill for 4 hours or overnight. Yield: 6 to 8 servings.
Mix all ingredients except vinegar. Mix well; then add vinegar. Bake at 350° for 1 hour in an unbaked pie shell.
Combine first 3 ingredients with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring with whisk until smooth. Stir in chocolate chips. Pour into a greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour or until done. Cool in pan for 10 minutes; remove from pan and cool completely. Sprinkle with powdered sugar.
Mix. Put in casserole dish and sprinkle crushed potato chips over top. Bake at 375° for 30 minutes.
Bake the pie shell. Mix brown sugar, gelatin, salt and spices in a small saucepan. Mix the pumpkin, egg yolks and milk and stir into the brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Place in pan on bowl of ice or in refrigerator. Stir occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 1 tablespoon at a time. Beat until stiff and glossy. Fold pumpkin mixture into egg whites. Spoon into baked shell. Refrigerate until set (at least 3 hours). Top with whipped cream and Caramelized Almonds just before serving.
Combine vinegar, salt, sugar, oil, pepper and water in medium saucepan. Bring to boil, stirring to dissolve sugar. Cool. Combine vegetables; stir in cooled vinegar mixture. Cover; place in refrigerator for 12 hours. Stir occasionally. Serves 10 to 12.
In chicken stock, place 1 whole chicken and bay leaf. Simmer 2 hours until chicken starts to fall off bone. Saute separately until tender-crisp the carrots, celery, onion and garlic in small amount of oil. After the appropriate time, remove chicken and remove meat from carcass. Add vegetables to stock. Add tomatoes, corn, herbs, salt, pepper and potato. Return meat to stock. Thicken slightly with cornstarch and water. Makes 1+ gallons.
Soften gelatin in cold water. Dissolve in boiling water. Chill until slightly thickened. Beat until fluffy. Beat eggs well; add salt. Beat in sugar. Fold into gelatin. Fold in cream. Add whiskey or vanilla. Chill again until thickened. Turn into baked shell and chill until firm. Garnish with additional whipped cream if desired.
Dissolve yeast and sugar in warm water. Add shortening, eggs and mashed potatoes. Add milk and flour alternately. Knead. Place in a greased bowl and let rise. Knead down. Put in refrigerator or make into rolls as desired. May leave in refrigerator overnight. Bake at 350° for 20 to 30 minutes until golden brown.
Saute onion (sliced) in butter until tender. Set aside. Combine egg, milk, corn, hot sauce and corn muffin mix. Stir until just moistened. Pour into greased 8-inch square baking dish. Combine onion mixture, sour cream, salt, dill weed and 1/2 cup shredded Cheddar cheese. Spread evenly over cornbread batter. Bake at 350° for 25 minutes. Sprinkle with another 1/2 cup Cheddar cheese. Bake an additional 5 minutes. Serves 8 to 10 people.
Cook broccoli according to the directions on the package. Mix the other ingredients in a bowl and add to broccoli in a casserole dish. Top with bread slices and cheese. Bake 45 minutes at 350°.
Cook and stir ground beef, green pepper and onion until beef is brown. Drain. Stir in pimento. Spread beef mixture in ungreased pie plate, 9 x 1 1/4-inch. Beat 1/2 cup flour, 1/2 cup milk, the egg yolks, egg, 1 teaspoon salt and the pepper with hand beater until smooth. Pour over beef mixture in pie plate.
Cook peanuts, sugar, syrup and salt 8 minutes on High heat, stirring after 4 minutes. Add butter and vanilla; stir. Cook 1 more minute. Add soda; stir until light and fluffy. Pour quickly on a lightly greased cookie sheet. Spread thin. Cool 1 1/2 hours. Break into pieces.
Cream brown sugar, egg yolk and margarine. Add flour. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let them soften, then spread them evenly. Sprinkle with nuts if desired.
All you have to do is put the flour in a mixing bowl. (It has to be self-rising flour.) Add the sugar and pour in the can of beer. The beer's the fun part, because it only takes one can and you probably bought at least a six pack to make the bread. That leaves five cans to build up an appetite. It's also fun to mix up the dough as it foams and fizzes from the beer, and the aroma is heavenly. As soon as the dough is formed, put it into a greased bread pan and bake it at 375° for an hour or until done. When it's done, turn it out and brush the loaf with melted butter.
Blend the 3 ingredients together until smooth. You may add nuts to mixture (optional). Serve with apple slices.