HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together butter, sugar, vanilla, crumbs and peanut butter. If mixture is too soft, more graham crumbs may be added. Roll mixture into 1-inch balls. Melt chocolate chips and paraffin wax. Dip the balls in melted chips and wax with toothpicks; place on wax paper to dry.
Melt margarine in casserole dish. Mix all other ingredients and pour over margarine. Bake 50 minutes in 350° oven. Sprinkle mixture of brown sugar and cinnamon on top of casserole. Bake an additional 10 minutes. Total baking time 60 minutes.
Cook sugar, pineapple, cherries, flour and a little cake coloring until thick. Add vanilla and orange jello and let cool. Add nuts and bananas and pour into pie shells. Top with Pet topping or Cool Whip.
Mix condensed milk, butter, sugar, coconut and pecans together. (Mixture will be very stiff.) Cover and chill several hours or overnight. Shape into balls (spoon size).
Drain peaches. Reserve syrup. Combine bran and 1/2 cup peach syrup. Let stand. Add egg, honey and margarine. Beat well. In another bowl, stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Add dry ingredients to other mixture. Pour batter into oiled 9-inch square pan. Make grooves diagonally in batter with floured spoon. Place peaches in grooves. Sprinkle remaining cinnamon and sugar on top. Bake 30 minutes at 400°.
Brown beef, onion and green pepper. Add tomato juice, water, rice and seasonings. Put into a covered casserole dish and bake at 350° for 45 minutes.
Combine all the ingredients and bake covered at 350° until all liquid is absorbed. Stir well before serving.
Place Crisco and boiling water on burner until Crisco dissolves completely. Add flour and salt to Crisco and water and stir until it forms a ball. Remove from burner. Add eggs, one at a time and stir until smooth. Grease cookie sheet and drop by teaspoons onto cookie sheet. Wet hands and make tips (like Hershey's Kiss.) Bake 10 minutes at 450°. Reduce heat to 400° and bake 10 minutes or more (oven temperatures may vary) until golden brown. Using pastry bag, fill with chicken salad or other filling or you can lift top gently with a fork and fill.
Mix cream cheese and butter until smooth. Add milk. Stir in turkey and pepper. Separate dinner rolls. Roll out. Spoon in mixture into center of dinner rolls. Wrap rolls up and seal. Bake on ungreased cookie sheet at 350° until golden, about 20 to 25 minutes.
Mix thoroughly all ingredients. Pour into unbaked pie crust. Bake about 45 minutes at 350°. Do not overbake.	Pie is done when top begins to turn golden.
Combine all ingredients in a large pot and bring to a boil. Reduce heat to medium and cook until tender and most of water has cooked away.
Saute onion in 1 or 2 tablespoons oil until golden. Add hamburger, salt and pepper. Brown and drain. Alternate the hamburger, green beans and tomato soup in layers and top with mashed potato mixture. Bake at 350° for 30 minutes or use crock-pot.
All ingredients are place in a crock pot and cooked on low or medium for several hours until hot and cheese is melted.
Cream together eggs, butter and sugar. Add crushed pineapple and place mixture into a greased casserole dish. Cover with bread crumbs. Bake at 350° for 1 hour.
In large skillet, saute mushrooms in butter 3 to 5 minutes. Combine onion, mayonnaise, bacon, salt and mushrooms. Spread into a flat oven-proof dish. (I use an oval dish 8 1/2 x 11 x 2-inch.) Cover with Cheddar cheese. Bake at 350° for 20 to 25 minutes. (Be careful, it will be hot!) Spread on cocktail rye rounds or crackers. This may be assembled up to 2 days ahead.
Place milk and cappuccino in blender. Cover. Blend on high until cappuccino is dissolved. Add Cool Whip and cover. Blend until smooth. Serve at once. Serves 1.
Mix together crumbs, peanut butter, butter, vanilla and powdered sugar. Mix well and form balls, 1 to 1 1/2-inches in size will do just fine. Set aside.
In large bowl, combine cheese, butter, flour, salt and pepper. Beat with mixer on medium-low speed. Stir in sausage. Form dough into 1-inch balls; place on ungreased baking sheet. Bake at 400° for 15 to 20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Makes about 5 dozen.
In a medium bowl, combine tuna, apple, cheese and celery; toss. Add remaining ingredients. Stir with a fork until well-blended. Cover. Chill at least 1 hour. Yields 2 1/2 cups.
Sift flour, sugar, salt, soda and cocoa together 3 times to mix well. Beat eggs until thick and lemon colored, then add milk and butter. Add alternately with dry ingredients to eggs. Makes 3 layers. Bake at 350° for 30 to 35 minutes.
Combine chicken, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks. Serves: 10 to 12.
Prepare the ingredients in an oblong 7 1/2 x 12 x 2-inch deep glass dish. It must be made the day before serving.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into either an 11 x 14-inch pan or 3 (9-inch) cake pans that have been well greased and floured. Bake at 350° (25 to 30 minutes for round layers and 35 to 40 minutes for rectangular pan). Cool in pan for 10 minutes. Remove and cool completely. Spread Cream Cheese Frosting generously over cake. Refrigerate leftovers.
Mix ingredients. Cover with foil and bake at 250° for 4 to 5 hours. Serve over rice.
Preheat oven to 375°. In large bowl, mix eggs, add all remaining ingredients, mix well. Pour into ungreased 9-inch square baking pan and bake for 30 to 35 minutes. To brown top, put under preheated broiler for the last 2 to 3 minutes. Cool a few minutes then cut into squares.
Saute bacon and onion until crisp. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Bake uncovered 45 minutes. Makes 4 servings.
Mix well and put through a cookie press. Bake in a moderate oven until lightly browned.
Heat oven to 375°. Grease oblong pan. Mix butter, sugars and vanilla thoroughly. Beat in egg. Blend in flour, soda and salt. Spread in prepared pan. Sprinkle chocolate morsels over top of dough. Place in oven 1 minute. Remove from oven and run knife through dough to marbleize. Return to oven until golden brown. If using a large pan, double the recipe. Marble Squares turn out better.
Mix all ingredients. Bake at 350° for 25 minutes in 9 x 13-inch pan sprayed with Pam. Let set in pan before serving.
Make night before. Place crescent rolls at bottom of square baking dish. Cover with hash browns and sausage. Beat eggs with milk and pour over mixture. Add salt and pepper to taste. Sprinkle fresh Parmesan cheese over top. Refrigerate overnight if desired. Bake at 375° for 25 to 30 minutes.
Chop chicken, carrots and celery. Wait until water boils. Put in chicken, carrots and celery. Put in sugar and salt. Add the eggs and stir in flour. Throw in macaroni. Cook from 15 to 20 minutes. Add black pepper when finished.
Spread peanut butter on pine cones and roll in bird seed. Attach a ribbon to the pine cone and hang from a tree.
Mix well; shape into loaf. Bake at 350° for 1 1/2 to 2 hours. Baste with sauce frequently.
Place in a 2-quart casserole in order listed with pie filling on top. Bake at 350° for 1 hour. Serve hot or cold. Do not cover casserole.
Cream softened cream cheese and milk until smooth. Add Cool Whip; blend well. Add vanilla and lemon juice last and, when mixture is smooth, pour into pie shells and refrigerate overnight.
Combine first 7 ingredients in top of a double boiler. Place over boiling water; cook, stirring constantly, 10 to 12 minutes or until thickened. Remove from boiling water; cool. Beat whipping cream until soft peaks form; fold into cooled mixture. Serve immediately, or cover and chill for up to 3 hours. Combine fruit, and serve with dressing. Yields 6 to 8 servings.
Preheat oven to 425°. Mix water and yeast, dissolve, set aside. Mix flour, oil, sugar and egg. Pour in yeast. Mix well. Mix to biscuit consistency. Make into balls (quarter size). Put three balls each in greased muffin pans. Bake 20 minutes. Butter generously.
Cook and debone whole chicken, cutting into small pieces. Cook egg noodles according to package. Mix together chicken, noodles, soup, pimentos and mushrooms. Sprinkle with Cheddar cheese and bake at 350° for 20 minutes. Serve with salad and dinner rolls.
Cream together the first 3 ingredients. Add the remaining ingredients, adding the oatmeal last. Drop by teaspoon onto a cookie sheet. Bake at 350° for 10 minutes. Makes about 3 dozen.
Put the last 5 ingredients in pan. Bring to boil for 1 minute. Remove from heat. Cool to room temperature before pouring on vegetable mixture. Refrigerate overnight before using.
Lightly grease an 8 x 13-inch baking dish and spread the pineapple over the bottom. Spread the coconut and nuts over this. Distribute the dry cake mix over all evenly. Slice 2 sticks of butter over this and bake in a 350° oven for 40 minutes.
Brown hamburger with onions. Salt and pepper. Cook macaroni. Combine hamburger, macaroni and tomato juice.
Preheat oven to 350°. Cut bread, soak and squeeze out water. Place in a bowl; add 1/2 can tomato sauce, grated cheese, garlic, parsley, salt and pepper. Mix well. Stuff peppers; place on a slightly oiled pan. Cook about 45 minutes or until tender with a fork. Spoon on remaining tomato sauce; cook for a few more minutes. Serve with soup and salad. Super meal!
Make coffee and cocoa the day before and let sit in refrigerator overnight. Whip cream; add sugar and vanilla. Put coffee and cocoa in punch bowl. Slice ice cream and put in punch. Add whipped cream.
Thoroughly grill or broil chicken breasts and cut in diagonal strips. Peel and slice each avocado into 8 pieces. Peel bananas and slice them julienne-style. Dip in pineapple juice to prevent discoloring. Drain.
Early in day, prepare cake mix as labeled. Cool. Remove from pan. Coarsely chop candy bars, set aside, with mixer at medium speed.
Slice or coarsely chop large pieces of cauliflower and broccoli. In a large bowl, combine cauliflower, broccoli and onion. In another bowl, beat together the Green Goddess dressing, salad dressing, vinegar and celery seed. Pour over vegetables, tossing to coat well. Cover and chill thoroughly. Top salad with radish slices or cherry tomatoes.
Mix sugar and flour; add eggs, milk and vanilla. Mix until all are blended. Add coconut. Cook until thickened. Pour in cooked pie crust. Beat egg whites until fluffy; I add some sugar to mine to make stiffer. Sprinkle with coconut and brown in oven.
Cream together the shortening and sugars. Add eggs, one at a time. Then add the rest of the ingredients, mixing well. Shape into small balls and bake on a greased cookie sheet at 325° to 350° for about 10 minutes.
Heat oven to 375°. In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese; add zucchini mixture. Press refrigerated rolls into ungreased 10-inch pie pan to form crust. Spread crust with mustard. Pour zucchini mixture into prepared crust. Bake for 18 to 22 minutes. Let stand 10 minutes before serving. Serves 6.
Mix in order and freeze. Serve 2/3 slush and one-third 7-Up or Squirt.
Cook and stir onion in margarine until tender. Stir in broth, chilies, salt, pepper, zucchini and corn. Heat to boiling; reduce heat. Cover and cook 5 minutes. Stir in milk. Heat just until hot (do not boil). Add cheese; sprinkle with nutmeg and parsley. Serves 5.
Put cherry pie filling in pie crust, put Cool Whip on top. Refrigerate.
Unroll dried beef and place each chicken breast on 1 piece of beef. Wrap bacon around each breast. Mix mushroom soup and sour cream together. Spread over chicken. Cover. Bake 3 hours at 275° (for 2 hours at 300°).
Mix drink mix, sugar and water. Add pineapple juice, chill. Pour over sherbert and ice in punch bowl. Add chilled ginger ale. Makes 50 servings.
Position rack in center of oven and preheat to 375°. Lightly oil large, shallow baking dish. Add potatoes to dish. Mix lemon juice, oregano, lemon peel, salt and pepper in bowl. Whisk in oil. Pour over potatoes; toss well. Bake until potatoes are golden brown and knife pierces center easily, turning every 10 minutes, for about 1 hour. Adjust seasoning.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Sprinkle nuts evenly over bottom of pan. Combine cake mix, pudding mix, eggs, water, oil and ouzo. Beat 3 minutes. Pour batter over nuts in tube pan; bake 1 hour. Place on rack; cool 30 minutes. Invert on serving plate. Prick with skewer and pour on syrup. Let stand at least 30 minutes. Serves 12.
Mix bananas well or mash them.	Add remaining ingredients and blend. Beat at medium speed 2 minutes. Pour into well-greased and floured Bundt pan or tube pan. Bake at 350° for 60 to 70 minutes. Cool in pan for at least 15 minutes. Cool on rack and sprinkle with confectioners sugar. Can be baked in 13 x 9 for 50 to 55 minutes.
Put apples, sugar, cinnamon and nutmeg in saucepan. Cook and stir until apples are softened; set aside. In mixing bowl, cream margarine and brown sugar. Combine flour, oats, baking soda and salt. Add to creamed mixture. Pat 1/2 of flour mixture in the bottom of a greased 13 x 9 x 2-inch baking pan. Spread apples over top. Crumble remaining flour mixture over apples. Bake at 400° for 25 to 30 minutes or until golden brown. Serve with ice cream, if desired. Serves approximately 14 to 16 (recipe can be halved).
Put the cold (boiled, peeled, cubed) potatoes into a large bowl. Pour melted butter over potatoes, stir well without tearing up the potatoes. Add salt and pepper to taste, stir. Add cheese, stir lightly.
Into a pot place 2 cans of clams with juice. Add to that 5 tablespoons of olive oil. While heating on low heat, add 2 tablespoons of oregano, 1 teaspoon of Italian seasoning and garlic to taste (I like a lot!!). Add one pinch of ground red pepper.
Preheat deep fryer to 375°. Mix two parts flour to one part beer in medium mixing bowl. Stir with wooden spoon until well mixed. Gradually add more flour and more beer until mixture is of a smooth texture. If more flour is needed, gradually add small amounts until mixture is smooth but not runny. Let mixture sit for three hours (at room temperature).
Drain pineapple well, reserving 1 tablespoon juice. Beat together the cream cheese, Cheddar cheese and pineapple juice. Add pineapple, bacon, onion, soy sauce and salt; mix well. Chill several hours, or until firm. Shape to form 1 large ball or 2 small balls.* Chill.
Blanch carrots in salted boiling water for 1 minute. Drain well and set aside. Remove from water and rinse in cold water.
Cook broccoli	according to package directions; drain. Stir in	remaining ingredients	except	crumbs; blend well. Turn into greased, shallow 2-quart baking dish; top with crumbs. Bake in 350° oven for 35 minutes. Serves 6 to 8.
Beat eggs. Add sugar, salt and vanilla. Then add milk. Stir until well mixed. Add bread and raisins. Pour into baking dish. Bake at 350° for 1 hour or until knife comes out clean.
Boil chicken breasts until tender. Drain and when cool enough to touch, cut in bite size pieces. In 2-quart casserole, blend chicken pieces and remaining ingredients, except potato chips and paprika. Microwave (High), covered, for 5 to 7 minutes. Sprinkle with potato chips and paprika. Microwave (High), uncovered, for 5 to 7 minutes. Rest 5 minutes. Crisp top under broiler, if desired. Serve with crackers or on toast. Serves 6 to 8.
Put layers of asparagus in bottom of greased casserole dish. Sprinkle cracker crumbs over asparagus; sprinkle cheese over crackers. Continue until all asparagus is used. Mix 1/2 can asparagus water to mushroom soup; pour over asparagus. Top with crackers and cheese. Bake at 350° to 375° about 25 to 30 minutes.
Bake cake as directed on box. Poke holes in cooled cake. Pour entire contents of pineapple on top. Blend cream cheese, pudding and milk. Spread over pineapple on cake. Top with Cool Whip.
Put first 3 ingredients in pot with water, salt and pepper; cook until tender. Remove meat. Remove ligaments, etc. from liver; chop finely but do not grind. Mix dry ingredients with liver and enough beef broth to make a soft dough. Drop by teaspoonfuls into boiling broth. Cover and cook slowly for about 30 minutes.
Melt butter in a 13 x 9-inch pan. Mix egg and cake mix. Press into pan. Combine cream cheese and sugar, mixing well. Add eggs and vanilla. Mix well. Pour over top of cake mixture. Bake at 350° for 40 to 45 minutes.
Cover the bottom of a glass Pyrex baking dish with bacon. Top bacon with broccoli spears and dollop with margarine. Top broccoli with 4 or 5 chicken breasts and finish with another layer of bacon. Cover with aluminum foil and bake at 350° for 30 minutes. Remove foil and top layer of bacon and bake for another 15 minutes. Remove dish from oven and generously cover with Cheddar cheese. Place dish back in oven for about 5 minutes, long enough to melt cheese. Serve with a fruit salad.
Pop popcorn; set aside. Stir butter, corn syrup and brown sugar over low heat until sugar is dissolved. Do not stir while cooking. Cook to soft ball stage (244°). Pour over popped corn and mixed nuts. Spread on wax paper to dry. Store in container with a lid. Keeps well. Can be frozen.
Put can in pot and cover with water. Bring to boil and turn to medium and cover. Cook for 3 hours. Let cool. Chop nuts and add to milk. Put in crust and top with Cool Whip. Refrigerate for 1 hour.
Cook chicken (save broth). Beat 3 eggs. Add 3 1/2 cups broth and 15 slices of bread. Saute together chopped onion, chopped celery and butter. Bake in a 350° oven for 1 hour.
In medium bowl, combine marshmallows, sugar and cranberries. Mix well. Cover; refrigerate 8 hours or overngiht. Add apples, grapes and walnuts. Fold in whipped cream. Refrigerate until serving time. Garnish as desired. Store in refrigerator. Makes 8 (1/2 cup) servings.
Mix all ingredients, leaving juice on beans. Bake at 350° for 1 hour. Serve on corn chips with hot sauce if desired.
Dissolve jello and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick, then fold in carrots and pecans. Pour into 1-quart mold. Chill until firm. Makes 3 cups or 6 side salads.
Combine margarine, mustard and poppy seed. Split buns and generously spread mixture on both sides of buns. Place a slice of cheese on each bun half. Add a generous amount of shaved ham.
Cook beef and onion until brown. Mix sauce and cook. Pour over noodles. Add shredded Cheddar cheese. Serve with taco chips.
Mix flour, brown sugar, sugar, oil, salt and cinnamon. Take out 1 cup of mixture and add 1/2 cup chopped nuts; reserve for topping. To the remaining mixture, add egg, buttermilk, baking powder and soda. Pour in a greased pan (9 x 13-inch) and sprinkle on topping. Bake at 350° for 30 to 45 minutes.
Combine all ingredients; mix 2 minutes. Bake in 3 pans for 20 minutes at 350°.
Mix butter and sugar. Add eggs and pumpkin. Stir in flour and wheat germ. Add baking powder, baking soda and cinnamon. Mix raisins and walnuts into the batter. Take turns stirring. Drop onto greased cookie sheets. Bake at 400° for 12 to 15 minutes.
Sift dry ingredients together. Add Crisco. Add buttermilk and mix. Roll out thin and cut into desired size biscuit. Bake in greased pan at 450° until golden brown.
Slice meat across the grain into 2-inch strips. Brown steak in oil in a skillet over medium-high heat 4 to 6 minutes. Add beef broth and next 4 ingredients. Reduce heat; simmer 5 minutes or until vegetables are crisp-tender. Combine cornstarch, sugar and soy sauce, stirring well. Add to beef mixture. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat. Add tomato wedges; toss gently. Serve over rice.
Place chicken in baking pan and bake at 350° for 30 minutes. Mix soy sauce, catsup, honey, ginger, garlic and pepper sauce. Baste the chicken with the sauce. Return to oven for 30 more minutes or until tender. Baste frequently. Serve over cooked rice.
Spread toasted muffin with butter. Cover with ham, then tomato slice. Place poached egg on this. Top with Hollandaise and sprinkle with paprika. Serves 1.
Place all ingredients in crock pot, except noodles. Cover and cook on low 8 to 10 hours or in pan until vegetables are soft. Cut chicken before adding. Take out bones. Add noodles. Cook until tender. Makes good leftovers.
Place saltines in large glass jar (a big pickle jar works great). Whisk together the oil, red pepper flakes and dressing mix. Pour over crackers and gently shake the jar to coat. Turn the jar several times during the day. Best when left to set overnight. Store in airtight container or Ziploc bag.
Mix together cornmeal and sugar. Stir in boiling water. Let stand until lukewarm. Sift flour and baking powder; add to cornmeal mix. Stir in remaining ingredients. Drop by spoon onto lightly oiled griddle or skillet.
Preheat oven to 325°. Brown beef (add onions if desired). Salt and pepper as desired. Drain grease. Add all other ingredients. Bake for one hour. Serves 12 to 15 people. This can be divided into smaller servings, as they freeze well.
Mix all ingredients except margarine. Put in 2 quart greased casserole. Dot butter on top. Do not stir. Bake at 325° for 1 1/2 hours covered.
Cream Crisco, butter and sugar. Add eggs, one at a time. Mix well after each. Combine flour with baking powder. Combine vanilla and milk. Add alternately to creamed mixture. Mix well. Add coconut and walnuts. Bake in slow oven at 300° for 1 1/2 hours. Makes 2 loaf cakes.
Mix first 4 ingredients. Stir in onion juice. Slowly add oil, beating constantly until thick. Stir in poppy seed. Cover and store in refrigerator.	Makes 3 cups.
Grease an 8x8 in. square baking pan. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer. In a small microwave-safe bowl, combine semi-sweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.
Spray 13 x 9-inch (3 qt.) baking dish with non-stick spray. Layer bread, mozzarella cheese, sausage, onion, broccoli, pimento in dish. In medium bowl, combine egg product, milk, salt and mustard. Blend well. Pour egg product mixture evenly over sausage mixture. Sprinkle with parmesan cheese. Cover. Refrigerate at least 6 hours or overnight.
Boil chicken (reserve broth); saute onion and celery. Cook cornbread and crumble. Mix ingredients thoroughly. Add approximately 1 cup chicken broth (enough to make ingredients easy to stir). Salt and pepper to taste. Bake at 350° about 45 minutes.
Bake at 350° for 45 minutes to 1 hour. Add 1/4 cup water if needed.
Combine bread crumbs, cheese, parsley and pepper on sheet of wax paper. Combine butter and salt in a bowl. Dip chicken in margarine, then into crumb mixture. Arrange in dish. Sprinkle with lemon juice and drizzle with remaining butter. Cover with wax paper. Microwave on Medium-high for 12 to 15 minutes or until tender.
Beat oil, sugar and eggs well. Add remaining ingredients, stirring in the apples and nuts last. Pour into a greased Bundt pan. Bake at 350° for 1 1/4 hours. After unmolding, dust cake with powdered sugar or serve with whipped cream.
In large saucepan, combine potatoes and lightly salted water to cover. Bring to a boil; cook for 15 minutes or until just tender. Drain in colander for 5 minutes. Meanwhile, in large serving bowl, whisk vinegar, oil, mustard, salt, dried tarragon and pepper. Add warm potatoes; toss until well coated. Cool completely. Stir in yogurt and sour cream until just combined. Add remaining ingredients, except garnish; toss until well combined.
Melt the margarine. Add the vanilla wafers, orange juice, powdered sugar and nuts. Mix all together well. Roll into small balls. Roll the balls into the coconut. Makes about 80.
Crust: Sift flour. Add brown sugar, melted butter and pecans; press into 9 x 12-inch pan. Bake for 12 minutes at 400° or until lightly browned. Let crust cool completely.