HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together and boil for 1 minute. Remove from heat and add peanut butter, oatmeal and vanilla. Mix well and drop with spoon onto wax paper.
Sift flour, cocoa, salt and soda together. Cream sugar and Miracle Whip and alternately put water and flour mixture in while beating. Add vanilla. Bake at 350° for 30 minutes in 9 x 13-inch pan.
In blender, puree strawberries. In punch bowl, combine strawberries and remaining ingredients except ginger ale; stir until sugar dissolves. Before serving add ginger ale and ice ring.
Cut celery stalks into 2 to 3-inch pieces and boil until tender. Drain. Dip each piece in seasoned beaten egg and flour. Fry in olive oil until golden brown. What a tasty side dish for any meal!
Melt chocolate in a double boiler over hot water; remove from heat and stir in sugar, syrup and bourbon. Combine wafer crumbs and nuts. Stir in chocolate mixture; blend well and shape into 1-inch balls. Roll in additional ground nuts, powdered sugar or coconut. Store airtight for 1 to 2 weeks before serving. Makes 4 1/2 dozen.
Combine beef and onion in a skillet; saute until browned. Combine beef mixture and remaining ingredients, stirring well. Spoon into a 2-quart casserole. Bake at 400° for 30 minutes. Yield 8 to 10 servings.
Soften cream cheese; whip together with berries until creamy and smooth. Chill overnight to set and develop flavor. This is a good sandwich filling, fruit salad topper, toast spread or cake frosting. Makes 4 cups.
In medium size heavy saucepan over low heat, melt the margarine. Add the carrot, onion, potato, garlic, bay leaf and thyme, tossing to coat the vegetables with the margarine. Stir in 1/2 cup of the chicken broth. Cover and cook for 15 minutes or until almost all the liquid has evaporated. Raise the heat to moderate, stirring in the remaining 2 cups chicken broth and the milk and cook, uncovered, stirring occasionally, until the vegetables are very tender and the flavors well blended, about 30 minutes. Cool the mixture slightly and strain it, reserving both the vegetables and the liquid. Discard the bay leaf. Place the strained vegetables and 1 cup of the broth in a food processor or electric blender and puree by whirling for 1 minute. Return the puree and reserved liquid to the saucepan. Add the salt and pepper and bring to serving temperature over moderate heat, about 3 minutes. Serves 4.
Wash and pick through greens. Put water and fatback in large boiler pan and boil about 5 minutes. Add greens and salt. Add sugar to take out bitterness. Cook until tender.
Remove seeds and cut watermelon meat into cubes. Place in preserving kettle with sugar. Add orange and lemon juice. Cook over medium heat, stirring very often to prevent mixture from burning. Cook jam until it will stay in place when dropped from a teaspoon onto a cool plate. Pour into jars and seal.
Mix all the ingredients together in a bowl. Form into large flat steaks about 1 1/2-inches thick. Broil on both sides 3 inches from heat source until desired rareness. Serve topped with fried onions if desired. Serves 2.
Place beef in a 4-quart bean pot or casserole dish. Add flour over meat with fork. Add the soup mix, cubes, salt, pepper and sauces. Fill bean pot 2/3 full of boiling water. Stir and add carrots, potatoes and celery. Cover and bake in 275° to 300° oven for 3 hours.
Bring to a hard boil the sugar, cocoa (or peanut butter), oleo and milk, then add oats and vanilla. Mix and drop on wax paper. Let stay to set. Yields about 2 dozen cookies.
Melt chocolate and butter together. Stir in butter flavoring.	In a bowl slightly beat the eggs. In another bowl mix sugar and	flour.	Add the eggs, flour and sugar to the chocolate-butter mixture.	Add vanilla and mix well. Bake at 325° for 30 minutes. These freeze well. Makes 20.
In large saucepan or Dutch oven, place chicken. Cover with cold water; season to taste. Bring to a boil. Reduce heat and simmer until tender. Bring back to a boil to cook dumplings.
Cream shortening and sugars. Add egg; mix well. Add vanilla. Add sifted flour, baking powder and salt to creamed mixture. Add coconut and oatmeal. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
In small saucepan, bring 2 cups of water and the sugar to a boil over medium heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat; stir in instant Espresso powder, hazelnut extract, cinnamon and vanilla. Stir in evaporated skimmed milk. Transfer mixture to 8 x 8 x 2-inch baking pan. Cover with foil and freeze until ice begins to form around the edge of the pan, about 2 hours. Spoon mixture into large bowl. Using electric mixer on medium speed, beat until light and fluffy, 4 to 6 minutes. Divide mixture into 4 freezer-safe dessert dishes. Cover with foil and freeze until firm, at least one hour or overnight. To serve, remove foil and let stand in refrigerator for 10 to 20 minutes. Makes 4 servings.
Preheat oven to 400°. Butter casserole dish. Lay 1/3 of tomato slices on bottom. Sprinkle with salt and pepper and 1/4 of the cheese. Repeat with remaining slices. Top with 1/2 cup of cheese and dot with butter. Bake, covered, 40 to 60 minutes. Brown under broiler if desired. This is a simple way to use green tomatoes and it tastes great.
Mix all ingredients, leaving oatmeal last. Pour into 8-inch unbaked pie shell. Bake at 350° for 1 hour.
Spread 1 cup sugar in bottom of 9 x 13-inch baking dish. Cut margarine and spread over sugar. Add dash of salt and vanilla. Add 1/2 of the sweet potatoes and place strips of dough lengthwise over them. Add remaining potatoes; cover with remaining sugar. Cover with strips of dough. Pour water over pie and bake at 375° until crust browns. Reduce heat to 350° and cook until potatoes are done. Remove from oven; spoon syrup over crust.
Cut chicken into serving pieces. Wash well and pat dry. Put giblets to stew in 1 quart salted water. (Will use this broth in barbecue sauce to follow). Put flour, salt and pepper into paper bag. Shake chicken in flour, a few pieces at a time. Saute chicken pieces until golden brown on both sides in hot shortening in heavy skillets. Arrange pieces in open roasting pans. Add giblets. Pour barbecue sauce over chicken. Bake in moderate oven (350°) for 1 1/2 hours, basting frequently. (No harm in baking chicken a little longer, the flavor actually improves). Makes 50 servings.
Combine first 5 ingredients and 10 ounces of cheese. Place in casserole and top with additional 10 ounces of cheese. Bake at 350° for 30 minutes.
Lightly flour chicken and brown in oil. Put in baking dish, cover with Swiss cheese. Add soup to oil to make gravy and pour over chicken. Bake at 350° for 45 minutes or after browning chicken, leave in skillet and pour over soup and cover skillet. Cook slowly until chicken is done.
Put sliced strawberries, 1 cup ice cream and 1/3 cream soda in blender. Blend 30 seconds. Divide among 3 tall chilled glasses. Put a scoop of ice cream in each glass. Pour in enough cream soda to cover. Garnish with whipped cream and whole strawberry.
Grease inside of 2 1/2 quart casserole with butter. Crumble raw meat into casserole dish. Sprinkle rice and onion soup mix and water together in small bowl. Pour rice mixture over meat.	Cover tightly	with lid or aluminum foil. Bake 1 hour at 350°.
Combine all ingredients in a saucepan. Stir and boil until all the water cooks out. Pour onto a cookie sheet and separate until cool.
Heat oven to 250°. Combine first 3 ingredients in 13 x 9-inch pan; set aside. Combine remaining 4 ingredients in small bowl; quickly pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Cool. Makes 10 cups.
Prepare jello according to directions. Let cool; stir in other ingredients. Chill until firm. Serve on lettuce leaf.
Prepare cake mix as directed on package in two 9-inch round cake pans. Let cool. Place one 9-inch round cake in the bottom of a large deep container (I use the top of my Tupperware cake carrier or large salad bar container), then pile on enough chocolate pudding to cover top of cake, then a layer of Cool Whip and a handful of candy. Repeat process using second 9-inch round cake pan (cake, pudding, Cool Whip and candy). This recipe is simple, but delicious and goes quickly at parties.
Preheat oven to 350°. In mixing bowl stir together flour, sugar, baking soda, cocoa and salt; set aside. Meanwhile in small saucepan heat butter and water on low heat until butter is melted. Beat eggs, buttermilk, and vanilla at medium speed with electric mixer until blended. Add flour mixture, mixing well. Pour in butter and water from saucepan and mix well once again. Pour into greased and floured 15-inch by 10-inch baking pan. Bake at 350° for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Spread chocolate frosting over cake.
Mix first 3 ingredients. Add next 2 and next 4 ingredients. Mix well and add walnuts. Roll into small balls. Press cherry on top or walnut. Bake at 350° for 12 minutes. Holiday cookie.
Combine sugar, molasses, buttermilk, butter, flour, baking soda, cloves and cinnamon. Add the two eggs last. Mix well. Bake at 350° until cake springs back.
Mix graham cracker crumbs, sugar and butter together and press into	a 9-inch pie plate. Bake at 350° for 8 to 10 minutes. Let cool.
Saute onion, garlic and pepper in olive oil until soft, about 10 minutes. Add liquid from clams, tomatoes (chopped), tomato sauce, wine, parsley, salt, pepper, oregano, basil and water. Bring to a boil; cover and simmer 20 minutes. Add seafood; return to boil. Simmer an additional 20 minutes.
Preheat oven to 375°. Combine ingredients in the order given. Spread on cookie sheet. Bake 10 to 12 minutes. When cool, cut straight 2 inches wide lengthwise. Cut diagonally across the width.
Mix flour, sugar and shortening. Add vinegar, water and egg to flour. Chill 15 minutes before rolling out.
To prepare, blend cheese and 2 tablespoons butter until smooth; add next 6 ingredients. Mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup mix into center of each. Pull 4 corners up and twist to seal. Brush tops with butter. Dip in crumbs. Bake on ungreased cookie sheet 20 to 25 minutes at 350°. Enjoy!
Soak potatoes in water for 10 minutes; drain and squeeze dry in a kitchen towel. In a large bowl, combine all ingredients except the oil. Mix thoroughly. Pour a little oil into a large skillet. Place over medium heat for each pancake. Pour 1/2 cup potato mixture into the pan; flatten slightly. Cook about 7 or 8 minutes, until crisp and brown. Repeat with more oil and remaining potato mixture. Serve with sour cream and applesauce, if desired.
Cream the cheese and add 1/4 cup cherry juice and 3 heaping tablespoonfuls of Cool Whip. This is your dressing. Add this to drained fruit and marshmallows. May use lite cream cheese.
With sharp knife, cut and discard fat and bones from chuck steak; cut meat into strips 1/4-inch wide. In a large bowl, toss chuck with flour, salt and pepper. In a large skillet over medium heat, in salad oil, brown steak. In crock-pot or pan on stove, add onion soup mix, extra onions, 1 cup cold water, chili sauce and meat. Heat on low for 2 hours. Serve garnished with parsley over bow tie noodles. Serves 6 to 8.
Mix all of the ingredients and put in a 9 x 13-inch pan. Mix 12 ounces chocolate chips and 1/2 stick margarine or butter and spread on top.
Brown ground beef in large skillet, drain fat. Stirring, bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Flip with fork. Sprinkle with cheese. Let stand 3 minutes or until cheese melts. Garnish with lettuce, pickles and tomato slices.
Saute onion in oleo. Mix flour and water; add to onion mixture. Add Cheez Whiz and melt. Mix broccoli in mixture; add eggs. Pour into greased pan and cover with bread crumbs. Melt 1/2 stick oleo and pour over crumbs. Bake at 325° for 30 minutes.
Melt margarine. Mix all other ingredients. Bake at 300° until done. Cut into squares and serve as cookies.
Dissolve jello in boiling water, add 7-Up. Let set slightly, then add oranges, pineapple and marshmallows. Pour into 9 x 13 x 2-inch pan. Let it jell before adding topping.
Take a Corning Ware dish or any dish that will cook in hot oven. Spread refried beans on bottom. Mix sour cream and the taco seasoning mix together, then spread over beans. Add the cooked hamburger meat, then cover with the Cheddar cheese. Add hot sauce, if desired.
Roll out white bread. Spread with Cheez Whiz. Add asparagus spear. Roll up in bread. Brush with butter. Cut into 1-inch squares. Bake in broiler until brown.
Cook rice and set aside. Brown sausage in skillet, stirring to crumble; drain well. Combine rice, sausage and all other ingredients in large bowl.
Cook until syrup spins a long thread. Pour gradually into 2 stiffly beaten egg whites. Add nuts and beat until it holds its shape.
Melt butter in baking dish. Mix batter and pour in butter. Add fruit and bake 45 minutes at 350°.
Cover buttered baking dish with croutons. Mix all ingredients, except onion rings, and put in baking dish. Bake at 325° for 30 to 35 minutes. The last 15 minutes, put onion rings on top.
Saute shrimp in oleo for 1 minute in a large skillet. Add celery and onion, stirring for 2 minutes. Add spinach and drained vegetables; add blended soy sauce, broth and cornstarch. Cook 2 minutes until clear. Serve on rice.
Put 1 (11 ounce) can of mandarin orange segments in a dish (drain juice and save).
Wash and dry potatoes (works just as well for sweet potatoes). Coat each potato with Crisco oil.
Sift together flour, salt, ginger, cloves, nutmeg and allspice. Combine rum and water. Add soda to molasses. Thoroughly cream Crisco and sugar. Add half the dry ingredients, half the water mixture, then half the molasses mixture. Blend well after each addition. Repeat. Chill dough several hours. These cookies may be rolled out and cut into desired shapes or just shape with hand. Bake 10 minutes at 375°. Watch carefully so they don't burn. Reduce heat to 350° if cooking too fast.
Cook shredded cabbage until tender; drain thoroughly. In large skillet saute onion in 5 tablespoons butter. Add soup and mix well. Add cheese and stir until melted. Remove from heat, stir in cabage and salt and pepper. Transfer to ungreased 2-quart baking dish. In small skillet melt remaining butter and add crushed Ritz crackers until lightly browned; sprinkle over casserole. Bake uncovered at 350° for 20 to 30 minutes or until heated through. Makes 8 to 10 servings. Excellent.
Remove strings from beans; wash beans thoroughly. Cut beans into 1 1/2 inch pieces. Wash thoroughly. Cook beans in boiling salted water 15 to 20 minutes or until crisp tender. Melt butter in a large skillet; add onion and saute about 3 minutes. Add zucchini and cook over medium high heat 3 to 4 minutes, stirring constantly. Stir in beans, bacon, salt and pepper; cook 1 minute.
Cream oleo and sugar. Beat in egg and vanilla. Mix in zucchini. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Melt together butter and marshmallows. Remove from heat and stir in cinnamon, vanilla and green food coloring. Then add frosted flakes. Stir until well coated. Drop by teaspoon on wax paper. Then shape into either a wreath or a Christmas tree. Then decorate with red hot candies. Makes 2 dozen.
Mix ingredients together and pour into well buttered casserole dish. Bake at 350° about 45 minutes, maybe less. Check and see if browned lightly and custard is set. Enjoy!!
Boil potatoes until done. Saute in butter the following ingredients separately: bread (can cube first or do whole like grilled cheese sandwich), onion and parsley. Mash potatoes and add milk until smooth. Mix egg, onion, parsley and bread together with potatoes. May want to add more milk if needed. Can refrigerate overnight and heat in the morning.
Brown beef in a small amount of oil. Add onions and garlic. Cook until soft. Add next 7 ingredients. Simmer for about 2 hours. Add oatmeal. Cook for 15 to 20 minutes, stirring often.
Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk, onions and pimentos. Stir well.
Prepare rice and broccoli as indicated on packages. Mix together all ingredients except Cheez Whiz. Bake 35 minutes at 325°. Spread Cheez Whiz on top a few minutes before taking out of oven.
Mix in order listed. Roll out 1/8-inch thick. Sprinkle with sugar (optional). Bake at 350° until golden brown (12 to 13 minutes).
Layer potatoes, apples, salt and butter; repeat layer. Bake 1/2 hour at 350° covered. Cook uncovered 25 to 30 minutes more. Add cinnamon.
Bring the first 3 ingredients to a boil and cool before adding the cream cheese, baby food and pineapple. Add the two mixtures well, then add the Cool Whip. Chill.
Peel and slice potatoes, then fry them. Cut ham in small pieces. Cut cheese in strips. Scramble the eggs. Put ham and eggs in with potatoes over medium heat. When eggs are done, add the cheese. Turn off stove. Feeds a family of 6.
Cook the rice in boiling salted water until just tender. Cut each chile lengthwise into 3 strips. Cut half the cheese into small oblongs, wrapping a chile strip around each piece. Butter a casserole and put a layer of well-seasoned rice, then 2 or 3 stuffed chile peppers. Season with salt and pepper, cover with sour cream, then repeat until all ingredients have been used. The top should be of sour cream, the remaining cheese, grated and the butter in dots. Put in a 350° oven until browned on top, about 30 minutes. Serves 6.
Melt margarine. Add sugar and boil for 3 minutes. Put single layer of crackers on cookie sheet. Pour sugar mixture over crackers. Bake at 400° for 7 minutes. Spread chocolate chips over saltines while hot (so chips will melt). Sprinkle almonds on top; refrigerate to cool. Break into pieces. Leftovers can be stored in refrigerator.
Brown ground chuck and onion. Boil macaroni elbows; drain. In large pot, mix meat and macaroni. Add drained corn, chopped olives and diced tomatoes. Salt and pepper to taste. Heat until bubbly. Can be topped with grated cheese.
Heat butter, brown sugar and milk. Stir constantly. Add vanilla, corn syrup and water. Bring to a boil. This is good for apples.
Mix together the night before and refrigerate. Bake in 350° oven for 1 hour in 13 x 9 x 2-inch dish.
Place pork in crock pot. Add green pepper and onion. In bowl, mix brown sugar and cornstarch. Add 1 cup pineapple juice, vinegar, water, soy sauce and salt. Blend until smooth. Pour over meat and vegetables. Cover, cook on low 5-7 hours. One hour before serving, add pineapple chunks. Stir into meat and sauce. Serve over rice or chow mein noodles.
Melt fat in 2-quart saucepan. Brown onion, green pepper and beef in hot fat. Add tomatoes, soup, paprika, cayenne, bay leaf and chili powder. Simmer about 1 hour, adding water if mixture gets too thick.
Brown meat and drain very well. Add next ingredients and mix well until cheese melts. Spread a tablespoon of mixture on party rye bread or Triscuits. Place on cookie sheet and freeze. Store in plastic bags in the freezer. Take desired amount from freezer and bake at 400° for 8 to 10 minutes, until hot and bubbly.
Line a cookie sheet (with raised rim) with foil. Place single layer of graham crackers on sheet, touching each other. Melt the butter. Add the sugar; boil for 2 minutes. Sprinkle the chopped nuts on crackers. Pour butter mixture over all. Bake for 15 minutes at 350°. When cool, break apart.
Heat the wok. Add the oil. When the oil is hot, add the salt and stir in the shrimp, pork, onion and celery. Stir vigorously until the onion is just transparent. Stir in the pimento, just to mix, then add the eggs, stirring constantly. Add the bean sprouts and peas. Stir to mix well. Stir in the rice; continue stirring until the rice is thoroughly mixed with the other ingredients. Add the soy sauce, a little at a time, stirring after each addition. The soy sauce will give the rice a lovely light brown color. (Add more soy sauce if it is not salty enough, but more than 6 tablespoons of soy sauce will make most rice too soggy.) Stir in the minced green onions. Serve very hot. Makes 8 to 10 servings.
Mix apples, lemon juice, 2 tablespoons flour and cinnamon. Place in a deep 8-inch baking dish. With a pastry blender, mix 1/2 cup flour, brown sugar and oil. Place over apples. Put a little cinnamon on top. Bake at 375° for 45 to 50 minutes until apples are done and it is brown and bubbly.
Thaw dough; let it rise until doubled in bulk. Divide in half. Roll out first half on a floured surface into a 10-inch circle. Combine egg and Parmesan cheese, stirring well; spread half of mixture over dough leaving about 1/2 inch margin around edges. Layer 3 1/2 ounces pepperoni, 1/2 cup Cheddar and 1/2 cup Mozzarella over egg mixture. Roll up dough jelly roll style. Transfer loaf, seam side down, onto an ungreased baking sheet, making sure all seams are closed tightly. Repeat procedure with other half of bread dough. Bake at 375° for 30 minutes. Cut into slices to serve.
Cream 1/2 stick butter and sugar. Add sweet potatoes, vanilla and milk. Mix well with mixer. Place in greased casserole dish. Mix brown sugar, pecans, flour and melted butter. Crumble on top of sweet potato mixture. Bake at 350° for 45 minutes.
Pour water in large bowl; add yeast and stir until dissolved. Add milk, sugar, salt, eggs, shortening and half the flour. Mix until smooth. Add enough of remaining flour to handle easily. Turn onto floured board and knead until smooth; shape into ball, place in greased bowl, cover and let rise 1 hour in warm place. Punch down, let rise again about 30 minutes. Shape into desired rolls and bake in usual manner.
Heat milk on low until it's warm; add chocolate powder and cocoa. When dissolved, remove from heat. Beat eggs and sugar together and add vanilla. Pour mixture in a glass pan. Cut bread into cubes and cut off crust. Put the bread in the mixture evenly. In another pan, add a little warm/hot water and put pan with the pudding in that pan. Cook at 400° for 1 hour. Let cool and serve with fresh whipped cream. Serves 8.
Mix chopped apples and sugar and let stand 20 minutes. Add to apple mix the flour, cinnamon, salt and baking soda. Next add to apple mix the eggs, salad oil, vanilla and nuts. Bake 1 hour in a 350° oven in a 13 x 9-inch greased and floured pan.
Scrub potatoes, but do not peel. Coarsely shred potatoes and onions. Mix shredded potatoes and onion with eggs, flour and salt in 12-inch skillet over medium-high heat into 3 tablespoons hot salad oil; drop potato mixture by heaping tablespoons, pressing gently with pancake turner to flatten. Cook latkes until golden brown on both sides; remove them to warm platter as they brown and add more salad oil to skillet as needed. Makes about 16.
Place cabbage in 4-quart casserole. Pour milk over cabbage. Sprinkle crumbs over top; dot with margarine. Bake covered at 350° for 35 minutes. Uncover; bake 20 to 30 minutes until crumbs brown.
Stir until dissolved and cook until 270° on candy thermometer (soft crack). Pour into buttered, shallow pan and cool until it can be handled.
Combine first 4 ingredients and mix well. Combine dry ingredients and add to first 4 ingredients. Mix on medium speed for 1 minute. Ladle into 3 greased and floured pans and bake at 325° for 25 to 30 minutes. Remove from oven and cool in pans for 10 minutes. Turn out to completely cool before frosting.
Add sugar and flour to eggs. Combine with pineapple. Place in a baking dish and sprinkle cinnamon over top. Bake at 350° to 375° for 45 minutes. Remove from oven and crumble graham crackers over top.