HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo and crunchy peanut butter together. Then add 1 pound powdered sugar. Mix well and add Rice Krispies. Form into balls, size of walnuts. Refrigerate overnight. Melt chocolate chips and wax. Dip balls with toothpick and place on wax paper to cool. Can be refrigerated for up to 3 months (covered).
Brown ground beef in skillet, adding onion, salt, pepper and chili powder. When browned, add tomatoes and corn. Let simmer 5 minutes. Pour this into a casserole dish. In separate bowl, mix corn muffin mix according to directions on box. Pour this over mixture in casserole dish and bake at 350° until light brown on top, about 45 minutes.
Mix all of the ingredients and simmer slowly until flavor is right, probably 1 1/2 to 2 hours.
Line a 9-inch square pan with crackers. Prepare pudding and let stand 5 minutes. Blend in Cool Whip. Spread half of the pudding over the crackers. Add another layer of crackers and pudding and repeat until all are used. Top with Cool Whip. Chill for 3 hours. May use cherries or strawberries.
Sift dry ingredients together. In another bowl, beat together eggs, oil and milk. Add dry ingredients to egg mixture. Fold in rhubarb. Turn into a 9 x 13-inch pan. Spoon topping over batter. Bake at 350° for 50 minutes.
Mix all ingredients to form soft dough. Dust a board with flour. Roll to 1/2-inch thick. Cut into biscuit-sized shapes. Place in greased	Dutch oven for 40 minutes with 14 coals on top and 8 on bottom.
Preheat oven and baking sheet to 350°. In a medium saucepan, melt butter; add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, blend in sugar, flour, salt, vanilla extract and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated baking sheet for 50 minutes or until custard sets. Remove from oven and allow to cool for at least 1 1/2 to 2 hours. Garnish with whipped topping.
Dissolve yeast in 1/2 cup of water, add remaining ingredients and stir well. Keep at room temperature for 24 hours. Take out and feed with 3/4 cup sugar, 3 tablespoons instant potatoes and 1 cup warm water. Mix well and add to starter. Let stand at room temperature for 8 to 12 hours (mixture will be bubbly). Take out 1 cup to make bread and return rest to refrigerator. Keep in refrigerator for 3 to 5 days, then feed again. If not making bread after feeding starter, throw away 1 cup. (This is to avoid deflating starter.)
Wash and chop broccoli. Add onions and raisins. Mix together mayonnaise, sugar and vinegar. Pour over broccoli mixture. Crumble fried bacon on top.
Melt margarine and brown sugar together; set aside. Cover bottom of 9 x 13-inch pan with chopped nuts. Cover with chunks of slightly thawed bread dough. Sprinkle with butterscotch pudding. Pour melted butter and sugar mix over rolls. Cover with a towel and let set overnight to defrost and rise.
Mix sugar and syrup in a large saucepan. Bring to a boil, stirring often. Remove from heat and add peanut butter and cereal. Stir together and pour into greased 9 x 13-inch pan. Frost with melted chocolate chips and butterscotch chips.
Bake chocolate cake mix in 2 layers. When layers are cool, make filling of 30 large marshmallows, one cup sugar, 1 cup milk and 1 teaspoon vanilla. Cook until marshmallows are melted. Add 14 ounce can of coconut and spread filling between the cooled layers of cake. Frost cake with favorite chocolate frosting.
Saute onions in olive oil. Add all ingredients except spaghetti, stir well. Then add spaghetti.
Brown and drain beef. Add soup and Veg-All. Season with onion flakes, parsley flakes, pepper and garlic powder. Mix all well. Put one of the crusts into a 9-inch pie plate. Put mixture into the crust and cover with other crust. Flute the edges. Cut vent holes in top crust. Bake at 350° until crust is brown.
Bring washed lentils and water to a boil. Reduce heat, cover and simmer for 30 minutes; drain. Saute onion and garlic in oil. Add tomatoes, tomato sauce, Italian seasoning and cooked lentils. Grate Mozzarella cheese. Cook lasagna noodles according to package directions.
Cook 1/2 package lasagne according to directions on package. Brown ground beef with onion. Add spices, 2 tablespoons Parmesan cheese, tomatoes and tomato sauce. Simmer 20 minutes. Layer 1/3 meat sauce, layer lasagne, layer Mozzarella, layer of Ricotta and 2 tablespoons Parmesan in large baking pan. Repeat, ending with meat sauce and Parmesan. Bake in 375° oven for 30 minutes.
Saute onion and celery in margarine. Combine remainder of ingredients. Mix thoroughly and place in greased baking dish. Bake 45 minutes at 350°.
Peel, core and slice apples; place in baking dish. Combine dry ingredients and sprinkle over fruit. Pour Butter Buds over all. Microwave 5 1/2 to 6 1/2 minutes on High. Bake at 350° until apples are tender. Serve cold or warm. One half cup contains 60 calories.
In a medium pan, heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. Remove from heat and stir in potatoes, ham and pimento. Pour into 1 1/2-quart casserole dish. Cover and bake at 350° for 45 minutes.
Sprinkle half the cheese in the pastry shell. Remove any bones and skin from salmon; break into chunks. Mix lightly with flour and put into shell. In a pan, heat butter; saute onion until soft. Add soup, sour cream, dill and pepper. Heat and stir until it boils. Remove from heat. Mix in eggs; pour over salmon. Sprinkle top with remaining cheese. Bake at 325° for 30 minutes, or until set. Let stand 5 to 10 minutes before serving.
Brown ground beef and onions and then place in crock-pot. Add all remaining ingredients to crock-pot. Heat on high for 3 hours or on low most of the day.
Peel banana (better to use firm bananas). Split the long way and place in a greased baking dish or flat pan. Sprinkle with lemon juice and baste with melted butter. Bake in a hot oven until brown.
Mix together; put in a 9-inch pie shell. Bake 30 minutes at 350° to 375° until top forms a crust.
Boil sweet potatoes for 15 to 20 minutes. Mix all other ingredients in with sweet potatoes after boiling them. Spread in a square baking pan. Let bake for about 30 minutes. Makes 12 or more servings.
Mix all ingredients. Pour into hot, oiled muffin tins. Bake at 450° until done. Makes 12 muffins.
Take mixing bowl, miniature marshmallows and bag of Hershey's chocolate chips, then take Hershey's chocolate chips and mini marshmallows and heat in microwave for 1 minute or until melted. Then about 30 seconds through the minute, mix up the bowl; keep doing this until completely melted. When done in microwave, let bowl sit for 2 minutes. After bowl has set, relax and dip your vanilla wafers in the rich and delightful tasting chocolate and marshmallow mix.
Cook broccoli in 1/4 cup water and salt until barely tender; drain. Arrange in greased 2 quart baking dish. Sprinkle with grated cheese. Mix soup with evaporated milk and pour over broccoli. Bake at 350° for 25 minutes. Remove from oven and top with onion rings. Return to oven and bake until onion rings are crisp and brown, 8 to 10 minutes. Makes 8 servings.
Grind cranberries. Add sugar, stir and let stand overnight. Add Dream Whip, marshmallows and nuts, if desired, when ready to serve.
Cut cabbage into small wedges and place in greased casserole dish. Brown and drain hamburger and onion; mix with rice and pour over cabbage. Chop or mash tomatoes and pour over top. Cook, covered, at 350° for 1 1/2 hours.
Prepare pie crust mix following label directions, adding 1/2 cup of the Cheddar cheese. Roll out or flatten and push into pie plate bottom and up the sides. Prick with fork, sides and bottom. Bake in hot oven, 425°, for 10 to 15 minutes or until golden brown. Cool. Spoon remaining Cheddar and Swiss cheeses into pie crust. Slice the tomatoes into thin wedges. Arrange, slightly overlapping in an attractive pattern over the cheese. Sprinkle with spices and sauteed onions over top, then sprinkle with bread crumbs. Bake at 325° for 20 minutes until tomatoes are tender.
Place ribs on a jelly roll pan. Cover tightly with foil and bake at 450° for 45 minutes or until tender. Drain off any fat. In a saucepan, combine all remaining ingredients and bring to a boil. Pour over ribs. Reduce heat to 350° and bake uncovered for 1 hour, basting frequently. Yield: 6 servings.
In a small bowl, combine apples with sugar. Let stand 1 hour. In another bowl, mix the flour, soda, cinnamon, nutmeg and salt. In a large bowl, combine eggs, oil and vanilla. Using a beater, mix until well blended. Add apples, a little at a time, alternating with flour mixture. Blend mixture well. Add walnuts. Pour mixture into a greased and floured Bundt pan and bake at 350° for 1 1/4 hours until done. Cool in pan for 25 minutes, then turn out onto a serving plate. Dust top with powdered sugar, if desired.
Mix whipping cream and brown sugar together. Microwave for 15 minutes. Remove from microwave. Mix butter, pecans and vanilla. Drop onto buttered foil.
Brown ground beef; drain. Add onion and green pepper. Cook together for 15 minutes, mixing thoroughly. Add tomatoes (break them up), kidney beans, tomato sauce and chili powder. Mix thoroughly. Cover pot and simmer 45 minutes stirring occasionally.
Wash beans, trim ends and remove strings. Combine beans and water in Dutch oven. Bring to boil, cover, reduce heat and simmer 6 to 8 minutes or until crisp to tender. Drain. Plunge beans in ice water to stop cooking process. Drain and set aside. Saute mushrooms and next 7 ingredients in oil in Dutch oven. Stir in beans and cook until thoroughly heated. Sprinkle with Parmesan cheese. Yields 8 to 10 servings.
Mix onion, soup, egg and mayonnaise together and pour over broccoli. Mix butter and toss in stuffing. Put dressing mix on top of broccoli. Bake at 350° for 20 minutes.
In medium skillet, melt butter, then add next 5 ingredients. Heat for 10 minutes, stirring occasionally. Add half the cheese, heating and stirring until cheese is melted. Pour into greased 1 1/2 quart casserole dish. Sprinkle on remaining cheese and bake for 20 minutes at 375°. Makes 6 servings.
Combine meat, salt, water, bread crumbs and egg. Mix well. Shape into balls. Set aside.
Heat butter, sugar, flour and sherry. Pour over fruit and refrigerate overnight. Bake 30 minutes at 350°. Butter bottom of pan.
Sift flour and soda. Combine orange slice candy, dates, nuts and coconut. Add 1/2 cup flour; stir well. Cream butter; add sugar and mix well. Add eggs to creamed mixture, one at a time. Add soda to buttermilk. Alternately add milk and flour, beating well after each addition. Add candy mixture. Put in well-greased and floured tube pan. Cook at 300° for 1 hour and 45 minutes.
Mix margarine, sugar, flour and coconut by hand. Take out 2 cups for topping. Add egg and vanilla. Pat in pan and add filling; then sprinkle on topping. Bake at 350° for 35 to 40 minutes.
Arrange cooked vegetable and eggs in a shallow pan (1-quart baking dish). Stir soup until smooth and gradually add milk. Pour over vegetable and eggs. In a bowl, combine butter and water and stir in dressing mix. Sprinkle over casserole. Bake in a 400° oven for 20 to 30 minutes or until bubbling.
In a small saucepan, stir together the apple juice, honey, cornstarch and if desired, ginger, until the cornstarch dissolves. Add the blueberries, then bring to a simmer over moderate heat; cook, stirring, for 2 minutes. Remove from the heat and stir in the lime juice. Serve hot or warm. Makes 1 1/3 cups.
Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. They will puff during baking and flatten during cooling. Cool on cookie sheet about 1 minutes. Remove to wire rack to cool completely. Makes 4 1/2 dozen.
Cut Twinkies in half (lengthwise). Place cream side up in a 13 x 9-inch cake pan, then mix pudding and milk until thick. Pour on top of Twinkies, then top with Cool Whip.
Soak pickles and onions in salt water 3 hours and then drain. (Use the 1 cup salt and water.) Make pickling mixture from the first six ingredients and pour over pickles and onion. Cook, bringing to boiling point. Pack in clean, hot jars and seal.
Shell and clean the shrimp. Rub the shrimp with salt and rinse. After it dries, marinate with 1/4 tablespoon salt, 1/4 tablespoon cornstarch, sesame oil and a dash of pepper for 15 minutes. Add shrimp to 4 cups boiling water. Fast boil until cooked and put them aside. Heat 5 cups oil in pan. Fry cashew nuts for 1 minute. Put aside. Use same pan and oil; quickly fry the shrimp. Put them aside. Drain the excess oil from the pan. Stir-fry the carrots, ginger, scallions and green peas quickly. Add cooking wine. Add shrimp. Mix 3/4 tablespoon cornstarch with 1/4 tablespoon salt, sesame oil and 3 tablespoons water in a bowl. Pour them into the pan and stir-fry. Add in cashew nuts. Stir-fry quickly and serve.
Grease and flour 2 loaf pans. Combine eggs, sugar, oil, water and pumpkin. Add remaining "dry" ingredients. Mix well. Divide batter between 2 pans. Bake at 350° for 1 hour.
Brown and drain beef. Add pizza sauce to beef. Cook noodles as directed on package. Spread noodles on bottom of cake pan. Spread hamburger and sauce over noodles. Add mushrooms, olives, pepperoni and other desired toppings. Then spread cheese over the top. Bake about 20 minutes at 250°.
Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal. Add walnuts or pecans. Press firmly in an even layer over bottom of 6 1/4 x 10 x 1 1/4-inch baking dish. Bake at 350° for about 20 minutes until lightly browned.
Prick the eggplant several times and microwave, uncovered, until collapsed and soft (10 minutes). Set it aside to cool. Spread walnut pieces on a microwave-safe dish and cook, uncovered, until fragrant and toasted (2 to 3 minutes). Chop fine. Scrape the eggplant flesh into a bowl and chop coarsely. Add walnuts, onions, parsley, pepper, garlic, salt and pepper. Combine. Stir in oil and lemon juice. Cover and let stand at room temperature for several hours.
Mix the cheese and butter well. Blend flour and red pepper. Then add Rice Krispies. Let chill in refrigerator for 1 hour.
Spray a large roasting pan with Pam. Wash brisket. Massage liquid smoke on both sides of brisket. Massage barbecue sauce on both sides of brisket. Place meat with fat side up and seal top of pan with aluminum foil. Bake at 350° for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Simmer	chicken in 2 quarts water until tender. Cool; set broth aside. Remove chicken bones. Cut chicken into bite sizes pieces.
Prepare double boiler for boiling. Prepare electric mixer for mixing. Prepare pan of ice water for cooling.
Sift dry ingredients in bowl. Add shortening and cream. Add molasses and eggs. Mix and drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Be careful when baking to take out before completely done. Let stand on sheet for 2 minutes and they are easier to remove. Makes 100 cookies. Batter is very stiff; cookies crisp and chewy.
Cook pudding by instructions and pour into crust. Put in fridge until set. Top with Cool Whip. Keep in fridge until ready to eat.
Cut center out of round loaf. Mix soup mix with sour cream. Chill for about 2 hours. Cut center of round loaf and Italian bread into cubes. Spoon sour cream mixture into hollowed out bread. Place bread cubes and veggies around bread and dip. Enjoy. A real crowd pleaser!
In large dry skillet over medium-high heat, toast pecans for 5 to 6 minutes, stirring frequently; set nuts aside. In same skillet over medium heat melt butter. Add carrots; cook for 4 to 5 minutes, stirring occasionally. Add remaining ingredients, except pecans and cornstarch. Cook covered, stirring occasionally, for 10 to 12 minutes, or until carrots are tender. Transfer 2 tablespoons liquid from skillet to small dish; stir in cornstarch until dissolved. Stir cornstarch mixture into carrots; cook an additional 2 minutes or until sauce is thickened and carrots are glazed. Stir in pecans. Makes 6 to 8 servings.
Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides. Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside. Place bread crumbs in buttered baking dish; set aside.
Brown ground beef and onions. Drain fat. Brown fideo lightly. Mix beef, fideo, soup and 1 soup can of water. Cover and simmer until fideo is tender. Season to taste with chili powder, garlic powder, salt and pepper.
Sprinkle potatoes with salt. Combine soup, cream cheese, ham and milk. Heat over low heat until blended. Pour over potatoes. Pour into baking dish. Top with sliced or grated cheese. Bake at 350° for 30 to 45 minutes.
Sprinkle fillets lightly with salt. Roll up loosely like small jelly rolls. In large skillet, heat margarine; cook onion until tender. Stir in zucchini, tomatoes, basil and pepper. Cook 5 minutes, stirring occasionally. Arrange fish rolls in zucchini mixture. Cover; cook 8 to 10 minutes until fish flakes. Baste occasionally. Sprinkle with lemon peel. Makes 6 main dish servings.
Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts. Wrap each part in a lumpia wrapper, making a long thin cylinder. Moisten ends with water to seal. Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly. Drain on paper towels. Cut into bite-size pieces. Serve hot with sweet sour sauce.
Blanch broccoli and cauliflower in a colander by first pouring boiling water over vegetables, then ice cold water. Combine with all remaining ingredients, including enough salad dressing to coat mixture. Chill. Serves 10 to 12.
Cook oleo, onion, salt, bell pepper and ground beef until tender. Add soups, corn, olives and noodles and cheese. Mix together and pour in baking dish and bake for 30 minutes in 350° oven or until cheese melts.
In frying pan, put the ham. Cover with water and bring to a boil to remove excess salt. Drain off water and add the lard. Fry gently until done, not hard. Remove ham to a shallow bowl. Add a little water to pan, stirring any brown that stuck to pan. Add coffee. Pour over ham in dish and pass around table to be spooned over rice, grits or a split biscuit.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion, bell pepper and celery in drippings until tender. Stir in remaining ingredients and cook over low heat 10 to 15 minutes, stirring occasionally. Remove bay leaf and sprinkle with crumbled bacon. Serves 6.
Preheat oven to 350°. Grease 13 x 9-inch pan. In large saucepan over low heat, melt 1 cup chocolate morsels and butter, stirring constantly. Remove from heat. Add flour, sugar, baking soda, eggs, and vanilla. Stir with wooden spoon until blended. Add 1/2 cup morsels and nuts. Spread batter in prepared pan. Sprinkle with remaining 1/2 cup chocolate morsels. Bakes 25 to 30 minutes just until set. Cool completely. Cut into 2-inch squares. Makes 2 dozen.
Combine first 6 ingredients in a large bowl. Whisk together the oil and lime juice in a small bowl. Pour over rice mixture and toss to coat. Season with salt and pepper. Yields 6 servings. (Can be prepared 1 day ahead, cover and refrigerate.)
In a 1 3/4-quart shallow microproof casserole, combine potatoes, soup, sour cream and 1/2 cup cheese. Blend well.
Cream oleo, sugar and eggs. Fold in sour cream and vanilla carefully. Fold in sifted flour, baking powder and salt. Grease and flour a tube pan (not Bundt). Pour half of batter in pan and use half of topping. Use rest of batter and topping.
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches. Blend all ingredients in large mixer bowl on low speed for 15 seconds. Beat on medium speed for 30 seconds, scraping bowl constantly. Pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Immediately remove from pan and cool completely on wire rack. For better slicing, refrigerate bread overnight.
Mix dry ingredients together. Make a well in center and pour in oil, milk, egg and extracts. Mix well to make a medium firm dough. If too sticky, add a bit more flour.
Brown sausage and drain. Cook rice according to directions on box. In a large bowl, combine sausage, rice, milk, soup and 1 1/2 packages of cheese. Pour in casserole dish. Top with remaining cheese. Cook for 10 minutes or until the cheese is bubbly at 350°.
Melt oleo in oven. Add all ingredients except biscuits; mix well. Place biscuits in syrup in 9-inch round pan. Bake at 400° for 15 minutes. Let stand 5 minutes. Serve.
Cream butter, shortening and sugar. Add eggs one at a time, mixing well after each egg is added. Sift flour, baking powder and salt. Add this alternately with milk. Add the vanilla and lemon flavoring last. Bake in large tube pan for 1 hour and 15 minutes at 325°.
Melt butter in a 10 x 15-inch baking dish in a 400° oven, then remove dish from oven. Stir onion, garlic, basil and pepper into butter. Place chicken in butter mixture, then turn over to coat. Bake, uncovered, until meat is no longer pink when slashed (about 45 minutes).
Whip cream until stiff. Clip marshmallows and mix. Cut nuts and dates and crumble crackers and mix all together. Save enough crackers to roll log type loaves in. Roll loaves in crackers and wrap in foil. Chill. Slice to serve.
Cream sugar and margarine together until creamy. Add eggs, one at a time. Continue beating until creamy. Add sour cream.
Combine all ingredients. Pour into buttered and floured Pyrex dish. Bake at 325° for 20 to 25 minutes. Inserted toothpick will come out clean.
Combine 7-Up and marshmallows in saucepan; cook over medium heat until marshmallows are melted. Add lime jello, stirring until dissolved. (Have cream cheese at room temperature.) Add the hot mixture to cream cheese; beat in mixer until smooth. Add pineapple and walnuts; chill until partly set. Fold in whipped cream and mayonnaise. Blend thoroughly. Pour into a very lightly oiled 2 quart size mold. Refrigerate until firm. Loosen edges and	invert	on serving plate. Garnish with sugar frosted grapes and slices of pineapple. I put it in 2 pans. It keeps for days in refrigerator.
Saute chopped onion in a little fat. Add remaining ingredients and simmer until the cabbage is done.
Mix ingredients. Roll in small balls and press down with glass dipped in colored sugar. Bake at 350° for approximately 8 minutes.
Separate egg and beat egg white until stiff. Mix flour, egg yolk, sugar, buttermilk, and oil with beater. Gently fold in egg white with a spoon. Spread thin layer of batter in waffle iron and bake. Makes about 1 serving.
In a clear glass bowl, add 2 cups boiling V-8 juice to jello. Stir until dissolved. Add 2 cups of cold V-8 and stir. Let set in refrigerator until cool. Add onions, celery, olives and shrimp. Place in refrigerator until set up. Place dollop of mayo in center of set up aspic and sprinkle with paprika and pinch of parsley.
Fry ground meat in pressure cooker. (Use salt to keep from sticking.) Add onion and keep stirring until meat shows no pink. Do not brown. Add macaroni, tomatoes, water and seasoning. Bring to pressure and cook 5 minutes. Let gauge return to normal. Open and serve immediately with shredded cheese topping each serving, or if served family style on top of bowl.
Mix all ingredients except Sprite. When you put punch in bowl, add about 1/3 of the Sprite. Makes about 2 gallons.
Cut each chicken breast in half; remove skin and bones. Cut chicken into 1/4-inch thick strips. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, garlic and sugar. Set aside.
Mix together all ingredients, except sour cream. Put half in an 8 x 8 x 2-inch pan. Put the sour cream over the mixture, then put the rest of the mixture on top.
Add Tender Quick to meat. Grind twice and let set 24 hours, then add the black pepper, brown sugar, saltpetre and liquid smoke. Grind again and mix well. Put in cans	and process 1 hour at 10 pounds pressure.