HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 13 x 9 x 2-inch pan with foil. Place 1 cup chocolate chips in large heatproof bowl. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup and vinegar. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and Marshmallow Creme; stir until smooth. Pour one-half of peanut butter mixture over chocolate chips; stir until smooth. Pour chocolate mixture into prepared pan; top with remaining peanut butter mixture. Immediately sprinkle remaining 1/2 cup chips over surface. With knife or metal spatula, gently swirl chips for marbled effect. Cool; cut into squares. If a firmer fudge is desired, store covered in refrigerator. Makes about 8 dozen pieces or 4 pounds candy.
Brown meat and add other ingredients. Layer cake pan with uncooked lasagna noodles, then hamburger mixture, noodles, rest of hamburger and top with noodles. Pour 2 1/2 cups water and 2 1/2 cups salsa over top. Cover tightly. Cook about 1 hour at 350°. Remove. Add 2 cups sour cream and a can of sliced olives. Top with grated Cheddar and Monterey Jack cheese. Put back in oven, uncovered, for 5 minutes.
Mix all ingredients together in a large mixing bowl and chill. Garnish with chopped pecans, if desired.
In large saucepan, bring broccoli, celery, onion and broth to a boil; cover and simmer 8 minutes.
Mix all ingredients except cheese. Grease casserole. Place a layer of potatoes, then layer of cheese. Alternate, ending with cheese. Can top with bread crumbs. Bake 1 hour and 15 minutes at 325°.
Mix all ingredients together and cook in a slow cooker until potatoes are done. Homemade cornbread and a bowl of soup are a good meal on a cold day. Serves 4 to 5.
In 3-quart pan, saute celery, onion and green pepper in margarine and garlic salt until tender. Add chicken and sausage. Cook until done, approximately 30 minutes. Add tomatoes and water to fill pan. Simmer 1 to 2 hours. Season to taste. Remove from heat. Add rice. Serve with salsa or plain.
Place cucumbers in large bowl. Add pickling salt and mix well. Add enough water to cover. Stir well. Set in refrigerator overnight. Drain water and rinse once in cold water. Drain and put in plastic cups or jars; add peppers and onions. Mix vinegar, sugar, mustard seed, celery seed and turmeric. Do not heat. Pour over cucumbers. Place lids on containers and shake. Freeze. Keeps up to a year.
Peel and pit peaches.	Thinly	slice (about 4 cups). Combine peaches, lemon juice and pectin in a large saucepan. Stir in sugar and bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam. Pour hot into hot jars, leaving 1/4 inch	headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yields about 6 (12 ounce) jars.
Cook noodles and spinach according to package directions. Drain both. Add salt. Place 1/2 of noodles in 12 x 12-inch bake dish. Add 1/2 of spinach, cheese and spaghetti sauce. Repeat this one more time, starting with noodles. Bake at 375° for 20 minutes. Very low fat.
Cream butter, shortening and softened cream cheese. Gradually add sugar, beating on medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, salt, baking powder and soda. Add to creamed mixture, stirring until just blended. Stir in coconut and flavorings. Spoon batter into greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes at 350° or until done. Remove from pan and cool completely.
Brown onion and dried sliced mushrooms in butter. Add all ingredients, including water from mushrooms. Bake in a buttered casserole dish at 325° for 1 hour. Add more brown sugar for a sweeter taste or more water for moisture.
Mix filling and let set while making crust. Roll enough graham crackers to make 2 cups or use package crumbs. Mix with 1/2 cup sugar and melted butter. Press into the bottom and sides of a 9-inch spring-form pan to form a crust or you can make 2 pies by using regular pie pans. Cream until smooth the softened cream cheese and blend eggs, 2/3 cup sugar and 1 teaspoon vanilla. Pour into crust and bake in a 425° oven for 15 minutes. Chill pie completely before adding the topping.
Preheat oven to 400°. Grease 10 1/2 x 15-inch jelly roll pan. In saucepan, bring water and margarine to a boil. Stir in flour until mixture forms a ball. Remove from heat. By hand, beat in eggs, one at a time. Beat well after each egg. Spread evenly on pan. Bake for 25 minutes. Cool.
In large bowl stir together real mayonnaise, vinegar, mustard, salt and pepper until smooth. Add celery, green pepper or red onion; toss. Cover and chill. Makes 5 cups.
Open rolls flat on cookie sheet. Press seams together. Bake at 350° for 10 minutes. Cream softened cream cheese, mayonnaise and dry dressing mix together. Spread over cooled crust. Sprinkle finely chopped vegetables over cream cheese mixture. Top with Cheddar cheese and refrigerate an hour (more) before serving.
Mix thoroughly. Pour into greased 9 x 13-inch pan. Bake at 375° for 50 minutes.
Pour boiling water over the oatmeal and let stand 20 minutes. Cream butter or margarine until fluffy. Add brown sugar and granulated sugars and beat until fluffy. Blend in vanilla, eggs and oatmeal mixture.
Preheat oven to 350°. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, sweetened condensed milk, egg and vanilla. Stir in remaining 1 cup chips. Turn into well-greased 13 x 9-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from the sides of the pan. Cool. Garnish as desired. Cut into squares or bars. Store tightly covered at room temperature.
Microwave butter and chocolate in a 2-quart glass bowl on High for 1 minute. Mix in pecans, coconut and sugar. Stir in beaten eggs. Pour filling into baked pie shell. Microwave at Medium for 8 minutes. Rotate dish 1/4 turn at 2 minute intervals. Stir once at 4 minutes. Cool before serving.
Brown chuck in margarine; add salt, pepper, sugar and tomato sauce. Cook on low heat at least 30 minutes. Cook noodles and drain well. Mix together cream cheese, sour cream and onions. Layer noodles, meat mixture and cream cheese-onion mixture. Repeat. Sprinkle top with grated sharp cheese. Bake at 350° for about 30 to 45 minutes, keeping covered until heated thoroughly. Remove lid and cook 10 minutes more. Serves 8 to 10.
Melt shortening and let cool for 5 minutes. Mix all ingredients together and roll into small balls. Press the top of each ball with fork. Bake on an ungreased cookie sheet at 300° until lightly brown.
Mix together sugar, salt and eggs in a blender. Add flour and spices. Drain cooked pumpkin and add to this mixture along with the milk. Blend until smooth. Pour into pie shell. Bake at 450° for 20 minutes, then 350° for 20 minutes.
Sift flour and baking powder. In a bowl, mix sifted ingredients with the sugar and salt. Add remaining ingredients. Put into a greased 10-inch pie plate. Bake at 375° for about 40 minutes.
Melt stick of butter in bowl in microwave. Add sugar, flour, eggs and cocoa to melted butter. Stir real good! (Get lumps out!) Add small amounts of milk, stirring well to keep from being too lumpy until all milk is stirred in. Cook on High in microwave 3 to 4 minutes, then stir well. Repeat cooking 2 to 4 minutes at a time until thick. Add vanilla. Pour into pie shells. Add meringue, then brown.
Soak clean purple violet petals in lemon juice for several hours. The juice will turn a vivid pink. Remove petals and water and sugar to taste.
In blender, blend strawberries and lemonade concentrate. Pour into a large punch bowl. Add remaining ingredients; stir until sugar is dissolved. Garnish with orange slices.
Mix pudding as directed using only 3 cups 2% milk. Mix in sour cream, then Cool Whip. In a 13 x 9-inch dish, layer vanilla wafers, then bananas and pour half of the pudding mixture over this. Repeat layers. Top with a few vanilla wafers.
Beat at medium speed with electric mixer for 15 minutes. Pour mixer over crust and bake for 30 minutes on 350° or until edge starts to come away from pan. Center will be jiggly. Let stand to firm up.
Cream shortening and sugar; add eggs and cocoa. Sift together flour, baking soda, baking powder and salt; add vinegar to milk and add to the creamed mixture alternately with the dry ingredients. Add vanilla and hot water. Makes two (9-inch) layers or 1 large sheet cake. Bake 30 minutes at 350°.
Place foil baking liners into 18 to 24 muffin cups and put 1 vanilla wafer in the bottom of each liner. Whip the cream cheese, vanilla, sugar and eggs (added one at a time), blending. Fill each 3/4 full with cream cheese mixture. Bake at 375° for 20 minutes.
Mix oatmeal, cocoa powder, nuts or coconut and chocolate chips together; set aside. In medium size pot, bring milk, margarine and sugar to a full boil. When sugar dissolves, stir in dry ingredients quickly and drop by teaspoons onto waxed paper. Chill. Keep in refrigerator.
In a large bowl, sprinkle Jell-O over cheese. Fold it together. Drain pineapple. Fold into cheese mixture. Add Cool Whip and fold it in. Chill until ready to serve.
Mix first 4 ingredients. Cook slowly until soft ball stage. Beat until creamy. Add nuts and vanilla; beat until stiff.
Boil chicken. Clean off bones and cut into chunks. In skillet or wok, cook garlic in margarine for 2 minutes, stirring constantly. Mix soup, half and half and 1/2 cup chicken broth. Add broccoli flowerets. Cook for 5 minutes. Add cheese and simmer for 20 minutes. Serve over fettuccine. Garnish with parsley and cherry tomatoes. Sprinkle more fresh Parmesan cheese.
I cook this in slow cooker. Put all ingredients in and cook until meat and potatoes are done. After the celery is cooked for a while, I remove it. This is very good on a cold day or anytime.
Brown meat well in large skillet. Drain. Add chopped pepper and onion. Season to taste with salt and pepper. Brown a few minutes more; add chili powder and cumin.
Melt 1 to 2 minutes on High the bark in the microwave. Using a plastic spoon, place a small amount on wax paper, about the size of a quarter. Place pecan halves on bark and let cool. Melt the caramels and milk for 1 minute on High. Place small amount on top of nuts. Repeat step 1 and let cool.
Melt shortening in water. Mix in yeast. Add the rest of ingredients. Knead until smooth on floured board. Cover and let rise until double. Make into loaves. Place in loaf pans and let rise again. Bake at 350° for 50 minutes.
Put asparagus in bottom of dish; mix all other ingredients together. Pour over asparagus.
Combine first 4 ingredients in saucepan using medium heat. Bring to boil. Boil for 1 1/2 minutes. Remove from heat. Stir in remaining ingredients. On wax paper, drop by spoonfuls. Let cool.
Mix well and store at room temperature in covered container. Mix 3 or 4 rounded tablespoonfuls per cup of water.
Stew chicken; debone and cut in bite size pieces. In greased casserole, cover bottom with crumbled Doritos. Put chicken on top of chips and cover with soup mixture. Top with crushed Doritos and cheese. Bake at 350° for 30 to 45 minutes.
Mix all ingredients well, except raisins. Place on ungreased cookie sheet. Bake; stirring occasionally. Stir in raisins; spread out to cool. Store in a cool, dry place. Bake at 325° for 20-25 minutes.
Preheat oven to 350°. Lightly grease a 1 qt. baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, parmesan cheese and 2 c. Monterey Jack or Mozzarella cheese.
With a wire whip, cream butter and shortening until fluffy, then add 1/2 the sugar and cream together on medium speed of mixer. Add the salt, baking powder and lemon extract and mix well, then stir in the rest of the sugar and beat well on medium. Gradually add eggs, 2 at a time, blending well after each addition. Add the flour and gently mix until well blended. Pour in milk and mix at slow speed until incorporated (approximately 1 minute).
Brown beef and drain. Saute onions and add to beef. Cook noodles according to package. Layer noodles, beef-onion mixture and corn; top with tomato soup. Cook for 30 minutes at 350°.
Soften cream cheese. Pat dry grated cucumber; add to cream cheese. Add rest of ingredients to cream cheese. Mix well, using a potato masher. Cut frozen bread into desired shapes. Spread cream cheese mixture over bread and top with a slice of green olive. Serve.
Bring margarine and brown sugar to a boil. Add pecans to mixture. Place crackers on cookie sheet; spread mixture over crackers. Bake at 300° for 10 minutes. Break into pieces and store in container.
Put in bowl in the order given. Mix well. Pour into greased 9 x 12-inch cake pan. Bake at 350° for 30 to 35 minutes. Cool. Frost and enjoy.
Boil together sugar, water, shortening, salt, raisins and spices for 5 minutes. When cool, add flour and soda dissolved in a tablespoon hot water. Bake 45 minutes in a 350° oven. Makes 2 loaves. (Loaf pan approximately 8 1/2 x 4 1/2-inches.)
Cook together until soft ball stage. Beat and add 1/2 cup chopped nuts. Place in buttered pan.
Cook carrots until almost tender; drain. Mix all other ingredients in a pan; bring to a boil. Reduce to simmer; add carrots. Cool and store in refrigerator. Serve chilled as a side dish.
Melt butter; add flour, salt and pepper. Stir. Add milk and stir constantly until thickened. Add cheese, stirring until cheese is melted.
Combine carrots and raisins. Take 1/2 cup carrots and raisin mixture; blend with yogurt and juices. Add rest of carrots and raisins; mix well. Chill. Serve cold. Serves 6.
Cream shortening and sugar. Add eggs. Beat well. Add sifted flour and dry ingredients. Mix. Add apples and nuts. Mix. Batter will be stiff. Use an 8 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix ground beef, eggs, chopped green pepper and onion and crushed crackers. Add seasoning and mix once more. Make into a mound about 4 x 8 x 1 to 2-inches thick. Cover with ketchup and bake at 300° for 30 to 45 minutes.
Cook rice in water as usual. Cook broccoli according to directions on package. Melt cheese and soup together; mix with rice and broccoli. Place in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine banana, pineapple, strawberries, yogurt and honey in a blender or food processor. Whirl until smooth. Fill 5 ounce paper drinking cups with mixture. Place a wooden stick in each and freeze.
Whip all ingredients, except onion rings, together. Put in 11 x 13-inch pan. Add onion rings to top. Bake at 350° for 1/2 hour. Can be mixed ahead and frozen.
Mix all ingredients together except nuts with mixer. After thoroughly mixed, add the nuts. Pour batter into greased and floured Bundt cake pan and bake for 45 to 50 minutes at 350°.
Rinse rice and place in skillet or 2-quart saucepan. Add water, tomato puree and salt; allow to stand while preparing other ingredients. Add cut vegetables, tomato sauce and bacon. Place on low heat and cook 30 to 35 minutes. When half done, lift lid and stir, then cover and finish cooking.
Drain orange sections, reserving syrup. Add enough water to syrup to measure 1 cup liquid. In a saucepan bring syrup-water mixture to boiling. Add gelatin, stirring to dissolve. Stir in orange juice. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir 2 minutes more. Remove from heat. Add sour cream and cream cheese; beat with a rotary beater until smooth. Chill until partially set (the consistency of unbeaten egg whites). Fold in orange sections, sliced banana and nuts. Turn into a 10 x 6 x 2-inch dish. Chill until firm. Cut into squares. Serve on lettuce lined salad plate. Makes 8 servings.
Beat cheese until soft. Beat in sugar and peanut butter. Blend in milk thoroughly. Fold in Cool Whip. Pour into prepared pie shell. Freeze and let thaw for 5 minutes before serving.
Cream butter and add sugar gradually, as well as well-beaten egg, milk, and flavoring. Mix and sift dry ingredients and add to first mixture. Chill and roll to 1/4 inch. Bake at 400 degrees for 10 to 15 mins. Remove from sheet as soon as taken from oven.
Cream butter with cheese until smooth. Blend in flour and salt; knead until it forms a soft dough. Roll 1 teaspoon of dough into a ball. Place on a greased cookie sheet. Makes 3 dozen puffs. Bake at 400° for approximately 12 minutes.
Mix condensed milk and Cool Whip. Add remaining ingredients and freeze. About 1 hour before serving, remove from freezer and refrigerate.
Brown hamburger and sausage. Drain well. Put all the ingredients in a crock-pot. Continue to stir until cheese has melted.
In top of double boiler or in microwave, melt caramels and 1/3 cup canned milk and set aside. Mix together all other ingredients. Press 1/2 of cake mixture into a 13 x 9 x 2-inch cake pan. Bake at 350° for 6 minutes.
Peel and cut eggplant into 1/4-inch thick slices. Dip each slice in egg, then bread crumbs. In a large skillet, heat oil and cook eggplant 2 to 3 minutes on each side until tender and browned. Drain on paper	towel.	Spread	small amount of sauce over bottom of rectangular pan (13 x 9 x 2-inch). Arrange half of the eggplant slices in pan. Cover with half of the sauce and	cheeses. Repeat layers with remaining eggplant, sauce and cheeses.	Cover and bake at 350° for 25 minutes or until hot and bubbly. Remove cover and bake an additional 5 minutes to brown cheese.
Cream butter, sugar and eggs. Mix soda and buttermilk. Blend in egg mixture. Add flour slowly. Cook raisins and add to mixture along with other ingredients. Spray 3 round cake pans with cooking spray (I prefer Baker's Joy cooking spray). Bake at 350° for 45 minutes.
Mix all ingredients up and put in a baking pan. Bake at 350° for about 45 minutes or until done.
Saute onions, pepper, celery and garlic in margarine in a 4-quart Dutch oven over medium heat until softened. Add tomatoes, chicken broth, tomato paste and seasonings; simmer for 10 minutes. Add rice; cover and simmer for 10 minutes. Add ham, chicken and shrimp. Continue cooking, covered, for 10 to 15 minutes, or until rice absorbs liquid. Remove bay leaf before serving.
Crab Meat Stuffing: Combine first 7 ingredients, beginning with finely chopped bell pepper in a large bowl. Combine eggs and next 4 ingredients; stir into crab meat mixture. Stuff flounder. Leftover stuffing may be used to stuff jumbo shrimp and bake as directed for flounder or it may be shaped into croquettes and browned in hot oil.
Mix all ingredients except popcorn in large pan. Boil to hard ball	stage.	Pour popcorn into syrup mixture. Stir over low heat until all popcorn is coated.
Place kielbasa in a 9 x 13 pan. Mix other ingredients together and pour over kielbasa. Bake, uncovered, 1 hour at 350°. (May serve with toothpicks.)
Cook first 3 ingredients over medium heat until soft ball forms. Remove from heat and add last 3 ingredients. Beat until mixture begins to thicken. Pour into buttered 8-inch square pan; cool and cut into pieces.
Mix all ingredients together. Put in slow cooker. Set on #5 for about 2 hours, then on #2 for serving. Offer cinnamon sticks for stirring sticks.
Mix all fruits together in medium to large bowl. Add rice and Cool Whip and blend well. Chill for 2 hours. Serve before, during or after meals. Serves 6.
Mix first 4 ingredients like pie crust. Press into 13 x 9-inch pan. Bake at 350° for 15 minutes. Whip together cream cheese, sugar and 1/2 of Cool Whip. Spread onto cooled crust. Beat pudding and milk until thick. Spread over cream cheese layer. Let set few minutes. Spread remaining Cool Whip on top and sprinkle more chopped nuts and shaved Hershey bar on top. Refrigerate 4 hours before serving.
Brown ground beef; drain well. Add bacon to skillet and reduce heat. Add onion and garlic. Add all ingredients and blend together with beans. Bake at 325° for 45 minutes.
Heat pineapple and dry jello. Cool. Add buttermilk and nuts. Fold in Cool Whip. Chill before serving. Keeps well in airtight container. For smaller amount, use 1/2 ingredients.
Mix pudding according to package directions. Blend in Cool Whip and cream cheese. Crush Oreo cookies in food chopper. In a 13 x 9-inch baking pan or large dessert dish, place a layer of pudding mix and layer of cookie mix; continue until container is full. Chill in refrigerator until firm, approximately 30 minutes.
Pour in 3 greased layer pans. Bake at 325° for 30 minutes.
Stir-fry chicken in hot oil in large skillet until browned. Add vegetables; stir-fry until crisp-tender.
Combine first 6 ingredients; mix well. Spread mixture thinly on tortillas. Roll tortillas. Chill, covered, until firm. Cut rolls into 1/2-inch slices.
Boil brown sugar, syrup, oleo and cream of tartar together for 5 minutes and quickly stir in baking soda. Mix peanuts and popcorn. Pour syrup mixture over them. Mix thoroughly and spread on 2 cookie sheets. Put in 200° oven for 40 minutes. Stir every 10 minutes. Cool and eat.
Preheat oven to 400°. In a 1 1/2-quart casserole, prepare au gratin potatoes according to package directions, eliminating butter or margarine. Stir in deviled ham. Bake according to package directions. Makes 6 servings.
Blend all ingredients together until smooth. Pour into pie shells. Bake at 350° for 30 to 40 minutes or until golden brown.
Cover with pie crust and bake at 370° for 1 hour. Garlic salt can be added to the pie crust.
Mix together sausage, cheese and Bisquick. Mix thoroughly. Shape into small balls and bake 5 to 10 minutes at 375° on an ungreased cookie sheet. Serve hot.
Cream eggs, sugar, shortening and molasses. Add soda to sour milk and add to creamed mixture. Add enough flour to roll nice, but do not roll too thin. Cut into favorite shapes with cookie cutter. Bake at 375° to 400°.
Melt oleo in 9 x 13-inch dish. Sprinkle brown sugar over melted oleo. Place pineapple slices or crushed pineapple drained over brown sugar. Add cherries to pine apples as desired.
Mix to form soft dough. Roll dough out very thin (1/8-inch) on lightly floured surface. Cut into 2 x 3-inch rectangles and sprinkle lightly with flour. Drop dumplings into boiling broth. Cook, uncovered, over medium heat, stirring often, until dumplings sink (about 5 minutes). Serve with chicken and vegetables. (I prefer to prepare mine before cooking when I add the salt to the flour mixture.)
Place cottage cheese in a food processor and process until smooth. Add the yogurt, honey, lemon juice and strawberries and process until pureed. Pour into prepared pie crust and chill for several hours before serving.
On a sheet of wax paper, sprinkle together parsley flakes, chili powder, and half the pecans. Set aside. In a mixing bowl, mix cream cheese, garlic cheese log and grated Velveeta together. Add the other half of the pecans and 1-2 tsp. of minced garlic. Using clean hands or a mixer, thoroughly mix and blend the three cheeses, pecans and garlic together. (Note: Allowing cheese to soften at room temperature makes the blending process easier.) Shape cheese into a ball. Roll cheese ball in parsley flakes, chili powder and pecans making sure cheese ball is completely coated. Chill cheese ball overnight. Serve with Sociable brand crackers.
Peel and slice 4 or 5 medium size sweet potatoes. Add salt and boil until almost tender. Drain and put in baking dish. Add at least 1/2 cube oleo, brown sugar, orange juice, crushed pineapple and nuts meats. Bake in 400° oven until syrup thickens. Before removing from oven, cover with marshmallows and brown.
Cream the butter and sugar. Add the egg and mix well. Add the flour and cream. Dust a board with flour and roll the dough very thin. Cut cookies with a water glass or round cookie cutters. Place on a buttered cookie sheet. Bake at 475° for about 5 minutes. Makes 2 1/2 dozen.
Slice avocados in half and remove pit. Scoop out pulp and place into bowl; mash well. Add salsa and tomatoes well. Add 1 teaspoon lemon juice. Serve with chips.
Boil spaghetti in salted water until tender. Drain and rinse well in cold water. Saute onion and bell pepper in margarine. Add ground beef and lightly brown. Season with salt and pepper to taste. Add mushrooms and cut up tomatoes. Add Worcestershire sauce. Add sugar. Mix thoroughly. Put in a casserole dish and sprinkle with cheese. Bake at 350° for 30 minutes. Freezes well if not topped with cheese.