HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. In large saucepan over low heat, melt butter. Remove from heat; add peanut butter, sweetened condensed milk, vanilla and salt; mix well. Stir in oats, peanuts and raisins. Spread evenly into ungreased 12 x 7-inch baking dish. Bake 30 to 35 minutes or until golden brown. Cool completely; cut into bars.
Mix eggs with	cottage cheese. Stir	in pecans, sour cream, oil, broth, cheese and onion. Add Special K cereal and mix lightly. Put in a 9 x 13-inch pan and bake at 375° for 40 minutes.
Mix the Veg-All, soup and chicken; place in pie crust in a 9 or 10-inch pie pan. Place top crust on pie. Bake at 350° for 45 minutes or until brown.
Brown hamburger; set aside to cool. Cut up tomatoes, lettuce and onion. Put into large bowl; add olives. Shred cheese. Mix contents together. Add cheese. Smash Doritos chips into small pieces and add to rest of ingredients. Mix well. Top with sour cream and favorite taco sauce.
Cream margarine until soft, then blend in sugar. Add vanilla, salt and flour. Mix well and add chopped pecans. Roll dough into small balls. Place on greased cookie sheet. Bake 15 to 20 minutes or until golden brown. Roll in confectioners sugar.
Cook ingredients quickly without stirring to 290°. Add flavor extract and desired food coloring. Pour quickly into greased square pan. Crack into desired pieces. Yields 2 pounds.
Mix all ingredients together and dip by spoonfuls onto greased cookie sheet. Cross with fork. Bake at 375° for 8 to 13 minutes.
Wash lentils, rinse and drain in cold water. In saucepan, saute celery, carrots, parsley, onion and garlic in oil over low heat for 15 minutes (in saucepan). Add tomato sauce and bay leaf. Boil water and add lentils, vegetables, George Washington seasoning, oregano, bay leaf, vinegar, Tabasco sauce, salt and pepper. Simmer for 1 hour. Yields 10 servings. (Freezes well.)
Mix all together in one bowl, but mix very well. Pour into greased, long cookie sheet or jelly roll pan. Bake approximately 30 minutes or until tests done by using toothpick at 350°.
Devein and butterfly shrimp by splitting almost, but not quite through, with a paring knife. Set aside. Heat 3-inches oil in heavy skillet to 350°. Mix vanilla wafer crumbs and pecans. Set aside. Beat eggs in a medium bowl; stir in flour and beer. Mix well. Dip shrimp into beer batter and roll in crumb mixture. Fry in hot oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve hot with sauces. Yield: 6 to 8 servings.
Dip chicken pieces in melted butter then in crumb mixture. Arrange chicken so they do not overlap in shallow roasting pan. Dot with 2 tablespoons butter. Bake 1 hour at 350°.
Mix corn meal and salt. Add boiling hot water, enough to mix well. Make into small cakes and cook in hot oil until brown.
Heat oven to 400°. Combine all ingredients in large bowl. Blend on lowest speed or by hand. If cookies dough is too dry to handle easily, work in milk or cream, a tsp. at a time. Chill. Roll out to 1/8 inch on lightly floured board. Cut into shapes. Bake on ungreased baking sheet 6 to 8 minutes. While still warm; brush thin icing (the consistency of pancake batter) on cookies with a pastry brush. This will harden and appear transparent. Decorate if desired.
In 1 1/2-quart casserole, blend soup, milk, shoyu and a dash of pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Stir. Top with remaining onions and bake additional 5 minutes.
Wash berries, hull and drain well. Reserve half the berries for filling and half for glaze. Use the poorest for the glaze. Mash and strain berries for glaze until juice is extracted (roughly 3/4 cup juice). Bring juice to boiling point in small saucepan. Stir in a little cold water to cornstarch to make it a little liquidy. Slowly add cornstarch mixture and sugar to the juice, stirring while adding. Cook slowly 10 minutes, stirring occasionally. Cool.
Soften yeast in warm water. Combine milk, sugar, oleo and salt and cool to lukewarm. Add half the flour and mix well. Add yeast and beaten egg; beat well. Stir in remaining flour. Knead until smooth. Let rise to double its size (1 1/2 to 2 hours). Roll to a 18 x 10-inch rectangle 1/2-inch thick. Spread with 1/4 cup butter. Combine 1/4 cup sugar with cinnamon. Sprinkle over dough. Roll and cut in 1-inch pieces. Allow to double. Bake 15 to 20 minutes at 375° in a large muffin pan.
Mix all ingredients. Pour into Pet pie crust. Double ingredients for 2 pies. Bake at 325° for 45 minutes.
Dice cheese. Place cheese, chili and chilies into microwave-safe bowl. Microwave for 3 minutes. Stir. Microwave for 3 minutes more. Serve hot with tortilla chips.
Pour boiling water over oatmeal. Let stand 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs and mix well. Sift flour, cocoa, salt and soda. Add to mixture plus 1/2 cup chocolate chips. Pour batter into a greased 9 x 13-inch pan. Sprinkle rest of chocolate chips and the nuts on top. Bake at 350° for 40 minutes. Good served with whipped cream or ice cream.
Wash chicken and pat dry with towel. Heat oil and butter in a Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove browned chicken and set aside. Add onion and garlic to Dutch oven and saute until golden brown, about 5 minutes. Add remaining ingredients, mixing well. Make sure tomatoes are well mashed. Bring to a boil and reduce heat. Simmer, covered, for 45 minutes or until chicken is tender.
Cream margarine and sugar together until fluffy. Add salt, syrup, eggs and vanilla. Sprinkle pecans on bottom of pie shell. Pour the filling over the pecans. Bake at 450° for 10 minutes. Reduce to 350° for 30 to 35 minutes longer.
Cook beans until bullets are soft, but firm. Cool. Pack firmly into sterilized pint jars to within 1 inch of top. Fill with preceding mixture to cover top of beans. Using a knife, work salt mixture down sides of cans so all beans will be covered. Put caps on loosely; let ferment from 8 to 10 days or until fermentation stops. Clean lids; screw on tightly and process in a hot water bath for 30 minutes. Begin to count when water boils.
Preheat oven to 350°. Pour Catalina dressing into a shallow bowl. Pour bread crumbs into a shallow bowl. Dip chicken in dressing, then roll in bread crumbs to coat. Place on shallow baking sheet. Bake for 45 to 60 minutes.
Brown hamburger meat. Add cooked rice, mushroom soup, chicken soup, tomato paste, taco sauce and green chilies. Heat through. Crush the Doritos chips. Layer half the chips in a baking dish. Add meat mixture and top with remaining chips. Sprinkle top with cheese. Heat in a 375° oven until the cheese melts.
Combine 1 tablespoon melted butter, cereal and paprika; set aside. Stir together and make a white sauce of 2 tablespoons melted butter, flour, salt, pepper, onion, milk and sour cream. Mix together the beans, cheese and sauce. Pour into baking dish. Top with cereal mixture. Bake at 350° for 25 minutes or until bubbly.
In a small bowl, stir together cocoa and boiling water until smooth; set aside. Heat oven to 350°. Grease and flour 2 round pans (9 x 1 1/2-inch). In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.
In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, salt, butter and 2 cups flour. Beat until smooth. Add enough flour to form a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch the dough down.
Bring sugar and milk to a full foaming boil in a saucepan. Add dates. Cook until dates mixture dissolves or until mixture reaches soft boil stage. Remove from fire and add nuts. Beat until mixture begins to thicken. Pour mixture onto a wet cloth and roll up. Slice when cool.
In the bottom of baking dish, spread cream cheese and then spread chili on top of cream cheese and sprinkle Mozzarella cheese on top; bake at 350° for 15 minutes. Cheese needs to be completely melted.
Beat sugar and shortening with electric mixer until fluffy. Add remaining ingredients; mix well. Tint, chill and shape as directed. Place on an ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until done, but not browned. Cool on wire rack.
Grease bottom only of a 13 x 9-inch pan. Combine first 6 ingredients (do not use a mixer). Pour into pan. Spread dry cake mix evenly over pumpkin. Sprinkle with pecans and pour melted butter over top. Bake at 350° for 60 minutes; check at 55 minutes.
1st layer: Mix flour, pecans and oleo; pack in bottom of "Pyrex" dish. Bake at 350° for 15 minutes. Let cool.
Mix chicken, soup and milk together. Place in baking dish. Mix broth, butter and stuffing together. Pour over chicken. Bake at 350° for 1 hour.
Sift flour, baking powder, soda, salt and cinnamon together. Blend beaten eggs and sugar; add pumpkin and oil, blending well. Add flour mixture and nuts. Makes 1 large tube pan or 2 loaf cakes. Bake large cake in 350° oven for about 1 hour or loaves for about 50 minutes.
Mix vanilla wafers and margarine and push into 9 x 12-inch cake pan.
Sift together the flour, sugar, powder, soda and salt. Cut in shortening until mixture resembles coarse oatmeal. Combine orange juice, rind and egg. Add to the dry ingredients and mix just to moisten. Carefully fold in 1/2 cup chopped nuts and 1 or 2 cups cranberries. (If you use frozen cranberries, put them through the chopper in frozen state.)
Beat sugar and egg together. Add fruit cocktail and stir until blended. Sift flour, soda and salt, blending into fruit mixture. Pour into greased 10 x 14-inch sheet pan. Sprinkle with brown sugar, mixed with the chopped nuts. Bake at 350° for 35 minutes. Serve warm or cold with whipped cream or ice cream. Serves 12 to 15.
Combine all ingredients except last 3. Stir last 3 ingredients in and bake at 325° for 15 to 16 minutes. Yield: 100 plus.
Combine the first 6 ingredients to make a custard. Then pour over pears. Use your favorite pie crust recipe or an already prepared crust. Bake in a 375° oven for 1 hour.
Trim chicken and cut into 3/4-inch strips. Mix eggs and milk to make an egg wash. Dip chicken into flour to coat, then egg wash, then flour. Shake off excess flour. Heat butter over medium heat and brown chicken strips on all sides. Don't overcrowd or chicken will steam rather than brown. They will take 2 or 3 minutes on each side. Remove from pan and add honey and rum; mix well. Add chicken and cook for 10 minutes longer. (Add rum carefully. It's flammable and might flare up if careless.)
Trim beets, leaving some stalk intact (so they won't bleed). Place in baking dish with a little water on the bottom or wrap in foil. Bake in preheated 400° oven for about 50 minutes (a little longer for foil wrapped beets), until tender. Pierce with fork to check tenderness. When cool enough to handle, remove the skins; coat with butter and salt and pepper to taste.
Blend well. Bake at 325° for 40 to 45 minutes.
Boil together until candy thermometer reads 236° or until temperature reaches the soft ball stage. Remove from heat and stir in nuts. Continue stirring until no longer glossy. Cool on baking sheet, then separate.
Mix together cream cheese and butter with mixer. Mix pudding and milk for 2 minutes with mixer. Add the 2 mixtures together in a large bowl. Fold in Cool Whip. Layer pudding mixture, then top with crushed cookies. Layer again with pudding mixture and end with cookies on top.
Combine sugar, mustard, salt and onion with 1/2 cup of vinegar. Gradually add oil and remaining vinegar. Then add celery seed. Beat until mixture is well blended.
Mix sugar and cinnamon; pour over apples and let stand 30 minutes. Preheat oven to 325°. Stir in rest of ingredients. Bake in a greased 9 x 5-inch pan for 1 hour and 15 minutes. Let rest 15 minutes before removing from pan.
Crush enough crackers to coat all breasts thoroughly. Dampen breasts with water, then coat both sides with cracker crumbs. Sprinkle both sides generously with lemon pepper. Bake in casserole dish covered for 30 to 35 minutes at 350°. Bake 5 to 10 minutes uncovered to brown chicken. (No oil or butter needed in baking; nonstick spray optional.)
Add beaten eggs to brown sugar, molasses and shortening. Add flour, soda, spices, baking powder and boiling water; mix well. Pour into well-greased and floured pan. Bake at 350° for 30 to 45 minutes.
Put coconut in raw crust. Blend sugar, flour, eggs, milk, vanilla and butter together. Pour over coconut in raw crust. Bake at 350° for 1 hour.
Divide each biscuit in half or thirds. Place on greased cookie sheet. Place a teaspoon on center part biscuit to make indented for topping.
Cook noodles for 6 to 8 minutes. Use 4 1/2 quarts of water to cook chicken. Boil chicken in large stock pot. Let simmer for about 1 hour. Cook vegetables in separate pot until they are done. Don't throw away water from chicken. Let chicken cool. Put vegetables in chicken water. Add 2 or 3 chicken bouillon packets. Cook for about 18 minutes and simmer for another 5. Enjoy!
Slice potatoes in greased casserole. Boil together next 4 ingredients until thick, stir constantly. Pour over potatoes while hot. Bake at 350° for 1 to 1 1/2 hours. Put cheese on top last few minutes.
Combine and mix well. Pour into ungreased 9 x 13-inch pan. Sprinkle dry yellow cake mix over top. Drizzle 1 cup melted margarine over cake mix and top with 1 cup nuts. Bake 1 hour at 350°. Check by inserting knife into cake. If not done, turn oven off and leave in about 10 more minutes. Check again before taking out.
Cream together the cream cheese, 1/2 cup butter and vanilla. Alternately beat in the sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups for frosting; cover and refrigerate.
Cook noodles. Saute onions, peppers and celery in oleo. Stir in flour. Slowly cook until thick. Add seasonings and 1/2 cup cheese. Stir until melted. Add milk, pimentos, soup, chicken and noodles. Put in shallow baking dish (9 x 13). Cover with bread crumbs and remaining cheese. Bake at 400° for 15 to 20 minutes.
Melt cheese; add Ro-Tel. Mix in chicken to cheese mixture. Add drained noodles. Put into large casserole dish; top with chips. Microwave on High for 1 minute, or put in oven until heated thoroughly. Serve with salad and bread. Can be eaten cold.
In a large kettle, put potatoes, cut in medium size bites. Cover with water. Boil until tender. Remove, drain and cool. Salt to taste.
Dissolve gelatin in water. Warm to activate. Puree all vegetables in food processor. Add all other ingredients. Chill for approximately 3 hours, or until mixture is well set. Yields 3 cups.
Chop up crabmeat; add along with diced onion and diced red pepper into milk and water. Bring to a boil; be careful not to boil too long. Reduce heat; add clam base, if desired, or salt to taste. Dice Swiss cheese and add slowly while stirring constantly, until cheese is melted. It's important soup is hot when adding cheese. Mix together cornstarch and water until thick and no lumps. Add slowly to soup and simmer about 10 minutes or until desired thickness. Repeat cornstarch and water mixture if needed.
Leave 2-inch tops and roots on beets. Wash. Boil beets until tender, peel and cut into slices. Put beets in a large pan. Pour mixture over beets and let come to a boil.
Combine ground meat, egg, onion and salt. Keep separate. Combine and heat chili sauce, lemon juice and jelly in a large skillet. Shape meat mixture into small balls and drop into sauce. Simmer until brown. Meat balls can be transferred to chafing dish and served warm with cocktail picks.
Melt margarine in casserole. Add rice and stir together. Add soup and water (I also add sliced water chestnuts). Cook on High in microwave until done, about 15 minutes.
Mix first 4 ingredients until mixture resembles fine crumbs. Press firmly in a sprayed 15 x 19-inch pan. Bake at 350° for 20 to 23 minutes, until golden brown. Meanwhile, beat eggs, corn syrup, 1 1/2 cups sugar, butter and salt until well blended. Stir in pecans. Immediately pour over the hot crust, spreading evenly. Bake 25 minutes or until filling is firm around the edges and slightly firm in the middle. Cool completely. Cut into 48 bars.
Mix sherbet in punch bowl. Chop up in small pieces. Add strawberry drink. Blend strawberries in a blender, then add to punch mixture. (Add another strawberry drink to fill punch bowl.)
Prepare pudding mix using package directions reducing milk to 3 cups. Fold in whipped topping. Layer graham crackers and pudding mixture alternately in a 9 x 13-inch baking dish, ending with graham crackers. Melt chocolate in saucepan over low heat, stirring occasionally. Stir in remaining ingredients. Cool slightly. Pour over graham crackers. Chill, covered, until serving time. Yield: 15 servings.
Start water for pasta. In skillet, saute first five ingredients for 5 minutes; add seafood and cover for 12 minutes. Stir occasionally. In saucepot, reduce cream with pepper and Old Bay; bring to a boil and stir until thickens. Drop pasta; add reduced cream to seafood mixture in skillet. Stir and toss with pasta. Serve as side dish to grilled chicken or as its own dish with fresh parsley.
Mix rice, pineapple, sugar and marshmallows and fold in whipped cream. Put halved or whole cherries around in circle in bottom of glass mixture and pour in mixture. Chill. (Can be made previous night.)
Melt margarine in top double boiler. Drop in chocolate and melt. Add sugar, gradually (4 tablespoons at a time). Add salt. Add milk, gradually. Water in double boiler must keep boiling. Last, add vanilla. Cook until desired thickness, about 1 hour and 10 minutes. Can be stored in refrigerator as needed. Makes 1 quart.
Boil sugar and Karo; remove from stove and add peanut butter. Blend with Rice Krispies and spread on cookie sheet.
Cream butter and sugar, then add flour and salt. Then add almonds. Dip a little dough at a time in flour and roll between hands. Bake at 350° for 10 to 15 minutes. Powder with 10x sugar.
In a small saucepan, combine first 4 ingredients. Simmer about 5 minutes or until clear. Remove lemon slices and add blueberries. Chill. To serve, place ice cream on cantaloupe ring and top with blueberry sauce. Makes 8 servings.
Preheat oven to 375°. Mix ground beef, bread crumbs, onion, milk and egg. Add salt and pepper and Worcestershire sauce. Gently shape into 1-inch balls. Place balls on baking sheet and bake until just done, about 20 minutes (*or use precooked meatballs from Sam's).
In a shallow bowl, combine cereal, flour and seasonings. Place margarine in another bowl. Dip chicken in margarine, then into cereal mixture. Place in a greased 11 x 7 x 2-inch baking pan. Drizzle with remaining margarine. Bake, uncovered, at 400° for 20 to 25 minutes or until juices run clear. Serves 4.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks and add mayonnaise, mustard and relish. Stir in dried beef and mix thoroughly. Stuff egg whites.
Use 30-cup percolator. Add cider and cranberry juice in bottom of percolator. In basket, add cinnamon, cloves and brown sugar and percolate until red light on percolator comes on. Ready to serve.
Heat oven to 375°. Lightly grease 15 x 10-inch pan. Combine dry ingredients. Dip chicken pieces in milk. Coat with dry ingredients. Place chicken, skin side up, in pan. Lightly brush with margarine. Bake 50 to 55 minutes or until juices run clear when pierced with fork.
Dip cubed chicken in eggs and bread crumbs. Heat oil in fryer (or deep saucepan suitable for frying) and deep fry breaded chicken until golden brown. Combine duck sauce, orange juice, soy sauce and pineapple with 1/2 the syrup in separate saucepan and heat on low-medium flame, stirring occasionally. When sauce begins to boil, remove from heat and pour over chicken. Sprinkle on parsley flakes and serve over white rice. Serves 5 to 7.
Melt chocolate in 1/2 cup boiling water. Let cool. Cream butter and sugar. Add beaten egg yolks; add 3/4 cup buttermilk alternately with flour. Dissolve soda in remaining 1/4 cup buttermilk. Add salt, chocolate and vanilla. Finally fold in stiffly beaten whites. Bake in 350° oven until it springs back from touch.
Mix first 5 ingredients thoroughly. Add remaining dry ingredients. Shape into 3/4-inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of a glass dipped in sugar. Bake 6 to 8 minutes at 400°.
Cut tomatoes in half. Salt each half lightly and sprinkle with a pinch of sugar. Combine breadcrumbs, melted butter, garlic, green onion, oregano, salt and pepper. Mound over tomato halves, place under broiler just until golden on top, then bake at 350° for about 20 minutes, just until tomatoes are done but not collapsed. Yields 8 servings.
In a bowl, whisk together milk and pudding for 2 minutes. Fold in whipped topping. Refrigerate for at least 5 minutes. Divide half the pudding mix among 4 dessert dishes. Top with half the banana slices and remaining pudding mix. Sprinkle with crumbs. Top each with remaining banana slices and garnish with a cherry. Serve immediately. Makes 4 servings.
Dissolve yeast in water in large mixing bowl; stir in sugar, salt and 1/2 the flour. Beat until smooth. Add egg and shortening. Beat in remaining flour until smooth. Scrape sides of bowl and let rise in warm place until double in size (approximately 45 minutes).
Cook bacon until brown. Cut into 1/2-inch pieces; drain. Discard all but 3 tablespoons fat. Slice potatoes 1/4-inch thick and chop onions. Fry in 3 tablespoons reserved fat. Add 1/2 cup water, cover and cook until tender. Add red wine vinegar, sugar, salt and broccoli. Cook until heated.
Blend shortening and sugar and beat in vanilla and eggs. Sift rest of dry ingredients together. Add sugar and add to mixture. Mix well. Stir 1/2 cup of M&M's, more, if desired. Set aside rest for decoration. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Dissolve Jell-O in boiling water. Add other ingredients and pour into large rectangle dish. Refrigerate until set.
Break frozen broccoli apart. Mix ingredients in greased casserole dish. Top with Parmesan cheese. Bake at 350° for 40 to 50 minutes or until brown on top.
Beat eggs. Blend in butter, flour, vanilla, salt, sugar, syrup and pecans. Mix well. Prick bottoms of pie shells with fork. Gently pour mixture into pie shells. Bake in hot oven (425°) for 10 minutes. Reduce heat to 325° and bake about 40 minutes. Makes 3 pies.
Spread cheese and other dry ingredients in pie shell. Lightly beat eggs and milk. Add salt, pepper and nutmeg. Pour into pie shell. Dot with butter. Bake at 375° for 35 to 40 minutes. Allow to stand 10 minutes before cutting.
Place lettuce in bottom of Tupperware cold cut keeper and another small container, then add a layer of celery slices, then a layer of water chestnuts, next a layer of raw peas. Add Miracle Whip on top. Mix grated eggs and grated cheese and place on top of Miracle Whip; top with bacon bits.
Mix together and bake in a greased bread pan. Bake at 350° for 1 hour. Makes about 2 small loaves.
In large bowl, combine all dry ingredients. Stir in buttermilk. Knead on floured board lightly. Shape dough into ball and place in greased 2-quart casserole. Cut 4-inch cross on top with floured back of knife. Bake at 375° for 40 minutes. Remove and cool on wire rack.
Dissolve dry yeast in lukewarm water. Add salt, sugar and well beaten eggs. Add oil or shortening and flour. (Some flour takes up more moisture than others.)
Pour broth over Fritos to wilt them. Next, mix all together and put grated cheese on top and bake at 350° for 30 minutes or until browned and ingredients are done.
Cut top off celery; wash and dry each stalk. Fill smallest stalk with cheese, then fill next smallest stalk; press firmly into first. Continue filling and pressing stalks together until all celery is formed into a bunch. Tie with string. Chill. To serve, cut crosswise into 1/2-inch thick slices.