HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in 9 x 13-inch pan. Roll around so oleo coats sides of pan. Sprinkle in graham cracker crumbs. Next, chocolate chips and butterscotch chips. Sprinkle coconut on top of butterscotch chips, then nuts. Pour Eagle Brand milk over other ingredients. Bake at 325° for 25 to 35 minutes.
Slowly dissolve sugar and milk in a pan. Add butter and let boil until it forms a ball when dropped in cold water. Remove from heat. Add nuts and beat well. Turn into a buttered pan. Cut into squares when cool. Delicious!
Dust short ribs with flour. Place in large skillet. Brown ribs on both sides in oil. Place in bottom of crock-pot. Stir together water and soup mix; spoon over meat. Cover. Cook on low for 6 to 8 hours. Remove meat; skim off excess fat. Thicken with roux; serve as gravy. Yields 4 to 6 servings.
Bring to a boil syrup and sugar. While hot, add peanut butter until smooth. Stir in slowly Rice Krispies. Mix well and spread and press in cake pan or a cookie sheet. Mix chocolate chips and butterscotch chips and melt. Spread on top. Let cool and cut into bars.
Brown hamburger and onion. Add garlic powder; drain. Boil cubed zucchini no longer than 5 minutes. Spray casserole with Pam. Layer hamburger, zucchini and 4 ounces of cheese; repeat. Mix soup and water. Pour over top. Bake, uncovered, at 350° for 40 minutes.
Beat eggs until foamy. Add flour and sugar; beat until well blended. Blend in cool, melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 hour.
Dissolve gelatin in boiling water. Stir in cranberry-with-orange and pineapple with juice. Pour into mold. Can be served with mayonnaise and Cool Whip mixed.
Brown sausage and drain. Melt cheese and cream on medium heat. Add sausage to cheese mixture. Serve with chips or raw vegetables. Keep warm in crock-pot.
Drain juice from cans of vegetables. Combine vegetables. Add chopped bell pepper, onion, celery and pimentos. Heat sugar, oil, vinegar, salt and pepper. Pour over other ingredients and marinate overnight.
Slowly add sugar to cream cheese with electric mixer and add eggs one at a time. Add salt and vanilla. Bake 1 hour and 10 minutes. Test middle at 1 hour. Cool completely. Place fruit on top and refrigerate overnight before serving. To remove from pan, take knife and cut all around. Release sides. Cut and serve.
Mix all together. Bake at 350° for 50 minutes or until done. Freezes well.
Put bacon in a pan with 1 quart of cold water; bring to a boil. Add remainder of ingredients, except peas. Cook until water is reduced by half. Add 1 more quart cold water, peas and salt to taste. Bring to boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours, adding water as necessary, until tender. Makes 6 to 8 servings. This method works for all kinds of peas and butter beans.
Put the apples in a buttered casserole with the water. Sprinkle with cinnamon. Put the flour, sugar and margarine or butter into a bowl. Mix into crumbs. Sprinkle this on top of the apples and bake until apples are cooked at 350° to 375° for about 1 hour.
Blend shortening and sugars; beat in vanilla and eggs. Add flour and mix well. Stir in 1/2 cup M&M's, reserving remaining candies for decoration. Drop from teaspoon onto ungreased cookie sheet. Decorate tops of cookies with remaining M&M's. Bake in a 350° oven for 10 to 12 minutes, until golden brown.
Peel Winesap apples; cut in halves. Wrap in Hungry Jack biscuits. Lay in 11 1/2-inch pan.
Blend all ingredients in mixing bowl. Turn into pie shell. Chill for about 4 hours in refrigerator before serving.
Combine sugar and water. Place over low heat, stirring until sugar is dissolve. Add fruit juices and banana, mixing well. Cool. Freeze until firm. To serve: thaw until slushy, then add ginger ale. Yields 35 servings.
Butter a casserole dish. Place drained pineapple in dish. Pour mixed flour and sugar evenly over pineapple. Sprinkle with cheese, then crumbled crackers. Drizzle melted margarine over all. Bake at 350° for 30 minutes.
Fix your pie crust in pie pan. Slice up enough green tomatoes to almost fill pan (slice very thin). Put sugar all over them (sweeten to your own taste). Put black pepper over this and add butter. Put in some water, also. Add vanilla flavoring. Put pie crust on top and make a few holes in top so the juice will come through. Put sugar and add some more butter on top. Cook in oven at about 350° until done.
Grease and flour two 9-inch layer cake pans. Mix first 4 ingredients. Pour into pans. Bake at 350° for 30 to 35 minutes. Cool. Frost with the last 4 ingredients. Combine pudding mix, sugar and milk. Beat slowly. Fold in whipped topping. Spread on cake. Store frosted cake in the refrigerator.
Cook first 10 ingredients until soft. Remove from heat. Soften gelatin in water; stir until dissolved. Add and combine with first mixture, strain, chill and pour into mold(s). To unmold, dip in hot water.
Cook first four ingredients on medium heat and stir occasionally until the chocolate will make a soft ball when dropped in cold water. When cooled add butter, vanilla and pecans. Allow to harden and cut into squares.
In a casserole dish, line the bottom with the cubed bread. Grate the cheese and place on top of the bread. Cook and cool the sausage. Dice and put on top of the cheese. Beat together the eggs, milk and mustard. Pour over first mixture. Refrigerate overnight. In the morning, mix the soup and 1/2 can milk. Pour over top (mix in extra mushrooms, if desired). Bake 1 1/2 to 2 hours at 325°. Turn oven off and let set in oven about 1/2 hour before serving.
In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. Garnish with whipped topping and sprinkle with cinnamon.
Cook garlic in 2 tablespoons oil. Add tomatoes; cook about 1 minute. Add wine, salt, pepper, basil and oregano; cook over moderate heat for about 10 minutes.
Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular baking dish. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley. Bake at 350° for 30 minutes.
Mix together cheese, seasonings and sour cream or mayonnaise. Add beef and onion. Form into ball and chill.
Mix flour, sugar and cinnamon in a large bowl. Cut margarine into mixture until coarse and lumpy. Put fruit in an 8-inch square, lightly greased pan. Top with flour-sugar mixture. Bake in a 350° oven for 30 minutes or until golden brown and crisp. Makes 6 servings.
Beat eggs; add Wesson oil and sugar. Sift dry ingredients; add to eggs and oil. Add nuts and carrots. Bake at 325° in three 8 or 9-inch pans (or Bundt pan).
Prepare pie crust. Preheat oven to 350°. Beat eggs well with wire	whisk.	Mix in corn syrup, sugar, butter or margarine and vanilla extract until blended. Arrange pecan halves in single layer to cover bottom of pie crust.	Pour egg mixture carefully over pecans in crust. Bake for 1 hour or until knife inserted near center comes out clean. Cool.
Salt and pepper roast. Put in a Dutch oven. Add all ingredients on top of roast. Cover; put on low heat on top of stove. Cook for 3 hours, turning meat periodically. After 3 hours, remove meat and place on platter. To the sauce, add 4 sliced green peppers and 3 cups water; simmer 1/2 hour. Slice meat then for sandwiches and pour sauce over meat.
Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature for 10 minutes. Do not prick the shell. In a small bowl, mix avocados, garlic and lemon juice. Stir in one chopped tomato, 1 tablespoon green chilies and hot pepper sauce. Cover and refrigerate. Bake pastry shell 7 minutes. Remove from oven, set aside. Reduce oven temperature to 375 degrees. In medium skillet, combine ground beef, onion, remaining chilies and taco seasoning mix. Cook until beef is browned and onion is tender. Drain well. Layer cheese and then ground beef mixture in pastry shell. In medium bowl combine eggs, half and half, salt and pepper, beating with fork until well mixed, but not frothy. Pour egg mixture over ground beef and bake for 45 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving. Garnish with lettuce, tomato and avocado mixture. Place corn chips, additional tomato and avocado for guests to help themselves. Serves 6.
Mix sugar, cinnamon, and nuts. Mix all ingredients together and bake at 325° for about 50 minutes. Bake in Bundt pan.
Chop the potatoes into bite size pieces, same with the onion. Put salt, onion and potatoes into your saucepan with just enough cold water to cover them, then turn the stove to medium-high until it begins to bubble quickly. Turn down the heat and cover the pan and simmer for 20 minutes. Stir; pour milk in. Keep stirring until smooth and hot. Bon appetit!
Use large and deep clear bowl. Add ingredients, one at a time as given, each in a separate layer. Do not toss. Cover; refrigerate overnight. Makes about 10 servings. To serve, dig deep to get portion of each layer. Will keep at least 2 days in fridge.
Mix together and spread over ham. Roll ham up. Cut off ends. Cut into four rolls. Refrigerate until use. You can freeze whole rolls until you need them. They will be easier to cut when slightly frozen.
Blend cashews with water until smooth. Add honey, carob and vanilla. In separate bowl, place dry ingredients. Add hydrogen peroxide to liquid and whiz briefly. Pour wet into dry ingredients. Stir only to mix well. Pour gently and quickly into oiled and floured pans. Bake at 350° for 30 to 40 minutes, until done. Cool and frost.
Mix all ingredients in a very large baking dish. Bake at 250° for 2 hours, stirring every 15 minutes. Peanuts may be added or cereal may be added according to personal taste. Makes 9 quarts.
Wash and pat dry the chicken breasts. Mix sour cream and egg until well blended. Stir in 1 1/2 cups grated Cheddar cheese. Dip each chicken breast into mixture until well coated, then roll in bread crumbs. Once all the chicken is in the baking dish, you can sprinkle cheese on top of chicken. Bake at 350° for 30 to 40 minutes.
Drain fruit. Measure juice; add water to equal 2 cups. Prepare pudding according to directions, using juice in place of milk. Cool to lukewarm. Mix with fruit and refrigerate until cold. Stir in sliced bananas before serving. (Recipe doubles easily; sugar-free pudding works well.)
Preheat oven to 350°. Mix first 4 ingredients on low speed of blender. Add sour cream in little dabs with a spoon; blend with spoon only. Grease and flour Bundt pan. Pour in batter and bake 45 minutes.
Dissolve yeast and 1/2 teaspoon sugar in warm water. Let stand for several minutes. Combine oleo with 1/2 cup sugar. Add shortening mixture to milk; cool to lukewarm. Add eggs and yeast to milk mixture. Add flour; mix well. Knead until dough is smooth and elastic. Place in oiled pan and let raise until doubled in bulk. Turn onto floured board. Knead to smooth. Divide dough in two parts. Roll each piece to 12-inch circle. Cut each circle into 16 pie pieces. Roll each piece from base to center. Let rise 30 minutes. Bake at 350° for 30 minutes. Yields 42 rolls.
Mix all together. Place on cookie sheet with a tablespoon. Let cook (bake at 350°). When ready, take out of oven. Roll in white sugar, then place one unwrapped kiss in middle of cookie. Cookie is still hot or the kiss will not stay in.
Dissolve yeast and sugar in the warm water. Beat egg in bowl and then add yeast mixture. Add flour and stir until well mixed.
Spread cheese in bottom of pie plate. Place rest of ingredients, one at a time, in order given. Warm in microwave until cheese melts. Serve immediately. Scoop out with white taco chips.
In saucepan, heat first 3 ingredients until creamy. Add oats and raisins. Mix well. Press in cake pan. Cool. Cut into bars. Store in plastic bag in fridge.
Mix together, spread on cocktail rye bread. Bake 10 to 15 minutes at 350. Oregano to taste. Can be made in advance and frozen. Thaw when needed.
Dip chicken pieces in egg, then in mixture of bread crumbs and Parmesan cheese. Place in greased casserole. Bake at 400° for 20 minutes. Turn chicken over. Bake for 15 minutes. Heat tomato sauce and spices, then pour over chicken. Sprinkle Mozzarella on top; bake 5 more minutes. Serve immediately.
Mix ingredients with browned meat and simmer for 20 minutes or cook in crock-pot on low for several hours.
Cream shortening and sugar well. Add eggs, one at a time, beating well after each addition. Sift flour and salt together. Add alternately with juice and	flavoring. Bake in tube pan at 325° for 1 hour.
Preheat oven to 375°. In a large bowl, stir all ingredients until well mixed. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 for 10 to 12 minutes until cookies are golden brown. Cool on cookie sheet for 1 minute.
Heat oven to 350°. Grease and flour oblong pan (13 x 9 x 2-inches). Beat all ingredients in a large mixer bowl on low speed, scraping bowl, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake for about 60 to 65 minutes.
Combine first 6 ingredients together. Shape into 1 inch balls. Brown some chopped onion and meatballs together in a large skillet. Drain off fat. Drain pineapple, reserving syrup; set pineapple aside. Pour syrup over meatballs. Bring to a boil. Cover, simmer for 10 minutes. Serve on toothpicks with one chunk of pineapple and one meatball on each toothpick. May be served cold or hot.
Core and slice tomatoes about 1/4-inch thick. Put in a large bowl and sprinkle with salt. Cover with water, stirring to mix.
In a 2-quart saucepan over high heat, bring all ingredients to boil. Reduce heat to medium. Cover and simmer, stirring occasionally, 20 minutes or until zucchini is tender.
Mix pudding mix with milk. Let thicken then fold in thawed Cool Whip. Spread a layer of graham crackers in a 9 x 13-inch pan. Top with half the pudding mixture. Spread another layer of graham crackers. Top with remaining pudding mixture. Add another layer of graham crackers. Microwave chocolate frosting until soft and spoon and spread over the top layer of graham crackers. Chill until firm. Yummmmm.
Melt as much butter as desired in a frypan set at 320° or medium heat. Cream the cream cheese in mixer bowl on #4 speed until creamy. Add eggs; beat 1/2 minute on #8 speed. Scrape bowl and beaters. Add milk, salt and pepper. Blend in on #4 speed. Pour mixture into frypan. Cook slowly, scraping a few times from bottom and sides with a spoon. Do not stir constantly. Cook only until set, but still moist. Serve with bacon, ham or sausage. Garnish with chopped parsley or chives. Serves 4 to 6.
Saute onion in butter until soft. Add soup and cheese, stir until cheese melts. Add well drained broccoli, mix well. Place in a large casserole dish. Top with bread crumbs. Bake at 350° till bubbly. Can be made ahead and frozen or stored in refrigerator.
Brown ground beef and drain; add chopped onion. Cook about 1 minute. In a large pot, put tomato juice, ground beef, onion and beans. Add chili mix or chili powder to taste. Cook for 1 hour.
Pop enough popcorn (salted) to fill a dishpan or extra large pan. Combine sugar, syrup, water and butter. Cook to soft ball stage on candy thermometer. Pour over popcorn. Mix well with large spoon. Butter your hands and mold into balls or use two small plastic bowls the same size to make a mold. Work quickly as the syrup on the popcorn dries fast.
Stir together potatoes, pepper, salt and onions. Mix together with melted butter. Cook in a baking dish for 45 minutes at 350°.
Put potato soup in blender. Cut meat to bite size. Combine all ingredients. Bring to a boil, then simmer 15 minutes.
Debone chicken. Place in a 9 x 13 baking dish. In small sauce pan, mix broth and soup. Bring to a boil. Pour over chicken. Combine melted margarine, flour, buttermilk, salt and pepper. Pour over chicken. Bake at 425° for 25 to 30 minutes. (You can add a can of mixed vegetables if desired.)
Mix together pumpkin, oil, sugar and vanilla. Sift together dry ingredients, add to mixture. Bake at 350°. Best when measured with small ice cream scoop.
Blend flour and oleo with pastry blender. Make a well in the center and add milk and egg yolk. Stir until the mixture forms a ball and comes away from the sides of the bowl. Sprinkle with flour and chill overnight or several hours.
Layer cream cheese on bottom of a 9	x 13-inch pan. Spread chili on	 top. Sprinkle green	chilies over top. Sprinkle grated Cheddar cheese to cover. Microwave for 8 to 9 minutes. Serve warm with tortilla chips.
Heat in a saucepan over low heat the butter. Blend flour, salt and pepper to taste. Heat until mixture bubbles. Remove from heat, add gradually 1 cup milk. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 minutes longer.
Peel cloves from garlic heads. Put cleaned cloves in quart jar and fill with olive oil. Cover tightly and refrigerate. Use for cooking or any oil substitute. Keep refrigerated!
Put the apricots through a sieve. Add confectioners sugar. Whip the cream until stiff and fold into apricots. Add moist coconut. Chill. Serve in sherbet glasses. Top with whipped cream and coconut.
Sift dry ingredients together; add oil, vanilla, vinegar and water; mix well. Bake in Pyrex or cake pan (12 x 8 x 2-inches) at 350° for 25 minutes. Leave in pan and cover with topping.
Bring milk to a boil in saucepan. Beat eggs slightly; add gradually to boiled milk. Cook over low heat for about 7 minutes, or until it starts to thicken and forms curds. Add seasonings and sugar, stirring constantly so mixture will not scorch. Pour mixture into a cloth or cheesecloth bag; squeeze and tie opening tightly. Let drain about 2 hours, or until set. Refrigerate. Slice before serving.
Heat pineapple and juice. Stir in jello and let cool. Stir in buttermilk. Put in Cool Whip and pecans. Put in a mold or dish and let set.
Mix pineapple, orange pieces and cottage cheese thoroughly. Add powdered Jell-O and stir until completely mixed. Stir in whipped topping. When these ingredients are completely mixed, stir in the nuts and marshmallows. Refrigerate salad. Sets in 30 minutes. Better left overnight before using.
Pound veal until 1/4-inch thick. Place a slice of ham and cheese on each piece of veal. Roll up carefully, beginning at narrow end, secure rolls with wooden picks.
In a saucepan over high heat, cover the dried fruit with 2 cups of water and bring to a boil. Cook until the fruit begins to get tender and the liquid is reduced by 1/2 cup. Add 1/2 cup of water and 1 cup of sugar and boil until fruit is soft, thick and mushy. Do not let the fruit burn.	Stir occasionally. Set aside to cool. In a large bowl, combine flour, salt and soda. Cut in 1/2 cup of lard. Add enough buttermilk to make a dough. On a floured board, roll the pastry out thinly. Cut in 5-inch rounds and place a spoonful of filling in the center of each round. Moisten the edges and fold over and seal with fork tines. In an iron skillet, melt lard 1/2-inch deep. Gently place pastries in the hot fat and fry until brown on one side. Do not overcrowd. Turn and brown on the other side. Remove and drain on paper towels. Sprinkle with sugar. Eat hot or cold. Yield: 8 pies.
Combine all ingredients. Pour into casserole dish. Bake at 350° for 50 minutes. Stir after 20 minutes.
Cream sugar and shortening. Add flour, baking powder and salt. Add milk and beat until smooth. Put in greased 8-inch pan. Top with fruit. Sprinkle sugar over top. More sugar may be needed if fruit is tart. Dot with butter or margarine. Pour boiling water over all. Bake at 400° for 30 minutes or until brown.
Brown meat and onion in butter and oil until onions are tender; drain meat mixture. Add garlic, salt, chili powder, tomatoes, corn and olives. Cook about 15 minutes. Combine egg and milk; add to corn meal slowly. Add to meat mixture a little at a time, stirring well. Pour into a greased casserole in 350° oven and bake for 1 hour. Top with grated sharp Cheddar cheese and melt the last 10 minutes of baking.
Mix Jiffy cornbread mix as directed on box. Bake until light brown; cool. Crumble 1/2 cornbread in bowl. Add 1/2 of tomatoes, then 1/2 of onions and repeat cornbread, tomatoes and onion.
In a saucepan combine all ingredients. Bring to a boil over medium heat; reduce heat and simmer uncovered for 6 to 8 minutes or until heated through. Yields: 4 servings.
Beat eggs, yoghurt, butter or margarine and vanilla. Add baking powder, lemon rind and sugar. Mix well for 5 minutes. Add flour to the mixture. Pour batter in a well-greased cake pan; bake at 350° for 45 minutes in a well preheated oven. Cool for 15 minutes before you unmold. Sprinkle powdered sugar, if desired.
In large mixing bowl combine cream cheese, pumpkin, sugar, vanilla, cinnamon, nutmeg and ginger. Beat on medium speed of electric mixer until smooth, about 1 to 2 minutes. Gently stir in whipped topping. Spread filling into crust. Top with pecans, if desired. Chill at least 3 hours or overnight.
Soak bread in water and squeeze out moisture. Break into pieces and add to crumbled beef and pork. Add egg, milk, spices and Romano cheese. Mix well by hand. Shape into 2-inch balls and place in shallow baking pan. Bake in oven at 375° for 25 minutes. Drain on paper towels. Serve with spaghetti sauce and pasta. Makes 10 to 12 meatballs.
Sprinkle meat generously with tenderizer, liquid smoke, salt and pepper. Let stand 2 or 3 hours or overnight. Spread generously over meat all other ingredients, except barbecue sauce. Wrap meat tightly in foil. Bake 2 hours at 300°. Uncover or loosen foil. Bake 5 to 6 hours more at 200° or until tender. (For smaller brisket, bake 1 hour at 300°, then uncover and bake 2 1/2 to 3 hours at 200°.) Cool. Slice to serve. Spread each slice with barbecue sauce. Cover baking pan with foil. Return to oven and bake another hour at 200° before serving to 12 persons. Leftover meat may be frozen. The brisket makes good sandwiches.
Combine ingredients and spread on English muffins. Broil until melted. Eat whole for breakfast or quarter for appetizers.
Mix all ingredients except bread crumbs. Place in buttered baking dish. Top with bread crumbs. Bake at 350° for 30 minutes or until firm.
Combine diced chicken, dry stuffing mix, undiluted soup, melted margarine, chicken broth, celery, onion, milk and eggs in a large bowl. Mix well.
Mix together and place in miniature muffin pans. Do not grease pans. Bake at 425° until brown on top.
Combine all ingredients in a large bowl. Fold in whipped cream. Chill until served. Bon Appetit!
Combine all ingredients in crock-pot. Cook on low for 3 hours, then on high for 5 hours. Stir with wire whisk until meat is shredded. Serve on buns. Serves 12.
Combine lima beans, tuna, celery soup and water. Pour into a greased casserole dish. Cut cheese in triangles and place on top of toast triangles and arrange along center of casserole. Bake at 350° until beans are tender (25 to 35 minutes).
In a skillet saute turkey, celery, garlic powder, salt and pepper. Pour into a 9 x 13-inch baking pan. Top with your choice of vegetable options. Pour the tomato sauce over this and top with cheese. Cover with the crescent rolls. Bake in a 350° oven for 30 to 35 minutes, or until crust is golden brown. Set for 5 minutes before slicing. Yields 8 servings.
Scale and clean fish. Cut fish lengthwise as close to the bone as you can. Sprinkle salt and pepper over fish (not too much). Place ti leaves in foil covered baking pan and place fish on ti leaves.
Brown ground beef, onion and bell pepper. Then put in crock-pot with all other ingredients and cook for 1 1/2 hours.
Cook bacon crisp. Saute ground beef and onion together. Place in crock-pot, beans, catsup and brown sugar. Add beef and bacon to crock-pot. Cook in crock-pot 5 hours on low setting.
On a 12-inch square of heavy-duty foil, place chicken in center. Top with vegetables, pepper, tarragon and lemon juice. Wrap tight, place on baking sheet. Cook 1 hour at 350°.
Mix milk and oil together; do not stir. Mix with flour. Knead 10 times; roll out and cut with biscuit cutter. Bake at 450° for 10 to 12 minutes.
Mix sugar, oleo, milk and cocoa and boil for 10 minutes. Add other ingredients. Drop by spoonful on waxed paper.