HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, combine the first 4 ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until reaches 248° or firm ball stage. Remove from heat. Stir in vanilla. Fold in pecans. Drop by spoonfuls on waxed paper lined cookie sheets. Chill until firm. Melt chocolate chips and shortening in microwave. Drizzle over clusters.
Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. Mixture will be thick. Spread in the crust. Spread remaining whipped topping over pudding layer in crust. Enjoy immediately or refrigerate until ready to serve. Garnish as desired. Preparation time: 5 minutes. Makes 8 servings.
Combine basil, thyme and oregano in a small bowl; set aside. Trim excess fat from chicken. Rinse chicken with cold water and pat dry. Place between 2 sheets of waxed paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Brush surface of chicken with olive oil. Sprinkle with lemon juice and reserved herbs.
Cream butter and sugar. Add eggs, one at a time, beating for about 30 seconds after each addition. Add flour and salt, then add sour cream and mix thoroughly. Add flavoring, if desired, and pour into a greased and floured pound cake pan. Bake in a preheated oven at 325° for about one hour.
Add cooked spinach to all the ingredients. Mix well. Refrigerate until chilled enough to shape into walnut size balls. Place on a cookie sheet. Bake at 325° for 25 to 30 minutes. Makes about 65 balls.
Crust: Melt margarine in the bottom of 8 x 12-inch baking dish. Stir in crushed pretzels and spread evenly in bottom of dish. Bake at 350° for 10 minutes. Cool.
When the first mixture is cool, place in a mixing bowl. Add egg and vanilla. Mix soda with flour and add alternately with buttermilk to mixture. Bake in a 9 x 13-inch pan at 375° about 30 minutes. Cut and ice while warm.
Slice potatoes and onions in thin slices. Slice butter into thin pieces. Grease pan. In 9 x 9 x 2-inch baking dish, layer potatoes, onion and butter. Salt and pepper. Repeat layers until dish is full. Add milk until dish if half filled. Cover and cook in oven at 350° for 45 minutes to 1 hour or until potatoes are done.
Combine potatoes, bananas, apples, pineapple and raisins. Mix honey, lemon juice and mayonnaise and mix with first mixture. Makes 6 servings.
Chop all vegetables fine. Add salt and let sit one hour. Drain well. Dissolve gelatin in hot water. Mix with one cup mayonnaise. Stir in vegetables. Mix well. Add more mayonnaise if needed. Chill well.
Melt chocolate and butterscotch morsels. Stir in remaining ingredients. Drop by teaspoons onto wax paper-lined cookie sheets. Chill.
In a medium bowl, blend sugar and flour very well. Add melted butter and both egg yolks and make paste. Add salt, lemon zest, lemon juice (grate off zest, then squeeze out juice) and milk, blending well. Beat egg whites stiff and add last. Pour in a 9-inch unbaked pie shell and bake at 425° for 20 minutes. Reduce heat to 375° and continue baking for 10 to 20 minutes. Pie will fall as it cools. Serve room temperature if possible, otherwise, refrigerate.
Brown hamburger, onion and green pepper. Drain. Add remaining ingredients and heat until cheese melts. Serve as a chip dip.
Pour melted margarine in a casserole dish; mix vegetables, celery soup and sour cream. Put vegetable mixture in casserole dish. Top with cheese. Cover cheese with crushed cheese crackers. Sprinkle almond slivers over crackers. Bake at 350° for 25 minutes.
Roll sausage in medium size patties. Fry until 1/2 done. Remove to oblong pan and line bottom of pan. Slice pepper in thin rings. Slice onions in thin rings and chop celery in small pieces. Place vegetables in layers over sausage patties. Dilute cream soups and pour over meat. Make sure enough water is added to steam the 1/2 cup rice.
Cook broccoli in chicken broth. Drain broccoli and save broth. Cut up broccoli.
Heat first 4 ingredients in medium saucepan until very warm (120° to 130°). Lightly spoon flour into measuring cup; level off. Combine warm liquid, 2 cups flour and remaining ingredients in large bowl. Beat 2 minutes at medium speed. By hand stir in remaining flour to make a stiff dough. Knead dough on well-floured surface until smooth and elastic, about 2 minutes. Place in greased bowl. Cover and let rise in warm place until light and double in size, 45 to 60 minutes.
Cook raisins in 2 cups of water for 20 minutes. While they are cooking, mix together the sugar, cinnamon, cloves, nutmeg, ginger, salt, baking soda and flour; set aside. When raisins have cooked, add to mixture. Add cold water and Crisco. Add the dry ingredients, stirring them until well blended. Since the raisin mixture will still be fairly hot, no real beating is necessary and the cake takes just a matter of minutes to mix. Pour into a greased and floured 13 x 9-inch pan and bake in a 350° oven for about 35 to 40 minutes or until the cake springs back when touched in the middle.
Bake cake and pudding according to directions. (Use 8-inch round cake pans.) Allow cake to cool.
Combine flour, sugar and baking powder; cut in butter until mixture resembles coarse crumbs. Add egg; blend well. Reserve 1/2 of mixture; press remaining 1/2 in bottom of greased 9-inch square pan. Spread jelly evenly over crust in pan. Sprinkle 1/2 cup chips over jelly. Combine remaining crumb mixture with remaining chips; sprinkle over top. Bake at 375° for 30 minutes or until lightly browned. Cool completely; cut into bars.
Sprinkle the chicken breasts with seasoning of your choice. Heat oil in a large skillet. Cook chicken over heat for 4 minutes. Do not overcook. Transfer to serving platter.
Wash apples, core and cut into quarters. Melt butter in an 8 x 8 baking dish and spread apples in dish. Sprinkle cinnamon and brown sugar on apples. Bake uncovered in 325° oven for approximately 30 minutes or until apples are knife tender.
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium heat. Cook onion and bell pepper in skillet 6 to 8 minutes, stirring frequently, until tender. Remove from skillet; keep warm. Mix turkey, chili sauce and garlic powder. Shape mixture into 4 patties, each 5 inches in diameter. Cook patties in skillet over medium heat 4 to 5 minutes on each side or until turkey is no longer pink in center. Top each patty with about 1/4 c. onion mixture; sprinkle with 2 Tbsp. cheese. Cover and cook 1 to 2 minutes or until cheese is melted. Spread 1 tsp. mayonnaise on each slice toast. Top with each patty.
Put in container and shake. Add 2 to 3 teaspoons per cup of hot water.
Put hash browns in buttered 9 x 13-inch baking pan. Pour margarine over hash browns. Mix all other ingredients together and spread on the top of hash browns. Cook at 350° for 40 minutes.
Mix all ingredients together and put in greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Melt margarine; stir in sugar, water and vanilla. Add flour, cocoa powder and baking powder and mix well. Stir in nuts. Pour batter into an 8 x 4 x 2-inch loaf pan sprayed with nonstick cooking spray. Bake at 350° for 20 minutes or until a toothpick inserted in center comes out clean. Cool thoroughly. Remove from pan and cut into 8 bars. Sprinkle with powdered sugar. Makes 8 servings.
Heat oven to 350°. In a large bowl, mix all ingredients except Parmesan cheese and crescent rolls; mix well. Set aside. Separate crescent rolls into 8 triangles. Put points toward the outside in a circle with bases overlapping on a greased cookie sheet. Spoon the filling evenly over the base of the triangles. Fold points of triangles over the filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine chicken, celery, almonds, mayonnaise, onion, lemon juice and salt. Top with grated cheese and potato chips. Bake 10 minutes at 400°. Garnish with sliced hard-boiled eggs and parsley.
Grind one whole lemon; add with other ingredients in a large roaster. Cook at 350° for 3 to 4 hours, stirring often, until thick. Freeze or can in pints. Water bath for 10 minutes in boiling water.
In large mixing bowl, stir together sugar, salt, spices, soda and flour. In separate bowl, whisk together eggs, oil, pumpkin and milk. Make a well in flour mixture; add egg mixture and nuts. Stir until moistened. Batter should be lumpy.
Layer in 9 x 12-inch casserole dish and cover with mayonnaise mixture.
Blend ingredients and spread on tortillas. Roll tortillas tightly. Chill. Cut rolls into 1-inch pieces.
Line bottom of a long Pyrex baking dish (or a small cookie sheet) with foil and set aside. In a 2-quart pan, combine sugar, butter, milk, Kahlua and coffee. Heat to boiling over medium-high heat, stirring constantly. Boil 5 minutes and remove from heat. Stir in chocolate chips until melted. Stir in nuts and vanilla. Spread into pan. Chill until firm.
In a medium bowl, stir together the unbleached flour, whole wheat flour, sugar, baking powder and salt. In another bowl, combine the beaten egg, milk and melted margarine; add all at once to flour mixture, stirring until batter is blended, but still slightly lumpy.
Cut stems off top of eggplants. Bake on cookie sheet in 550° oven for 1 hour. Cool.
Cream the butter with the brown sugar. Add the eggs, the corn syrup and the vanilla. Beat well. Put your pecans on the bottom of the crust (uncooked). Pour the first mixture over your pecans and cook 40 minutes at 375°.
Mix together; shape into small balls.	Place in casserole and cook about 20 minutes at 350°. Mix sauce and pour over meat balls. Finish cooking, about 20 minutes.
Brown meat and add onion and celery; cook until onion is slightly cooked. Add carrots, beans, tomatoes, V-8, salt, pepper and chili powder. (Couple of dashes of hot sauce, if desired.) Simmer about 1 hour.
Combine cooked sweet potatoes, butter, salt and pepper; drop 1/3 to 1/2 cup at a time onto crushed cereal flakes which have been spread over waxed paper. Place each ball on pineapple slice in buttered pan. Top with maraschino cherry. Heat at 350° for 20 minutes. Serve hot.
In a small bowl, mix flour and baking powder together. In a large bowl, mix other ingredients, except poppy seed. Put flour mix and then poppy seed in last. Mix 2 minutes. Pour into a greased and floured Bundt or tube pan. Bake at 350° for 1 hour or until toothpick inserted near center comes out clean. Cool on rack.
In a 2 quart pan mix together above ingredients. Cook over medium heat until brittle in cold water (like hard candy, spin a thread) or nuts start to turn dark. Turn fire out. Add soda and stir until foam almost settles. Pour out on greased pan; cool and break.
Preheat oven to 350`. Using a small sharp knife, make a deep pocket the length of each chicken piece by cutting between the tenderloin and top portion of meat. Be careful not to cut entirely through the meat.
To make dumplings, saute onion in butter until translucent. Add salt, pepper, bases and marjoram. Let cool. In large bowl, place cooled onion mixture, liver, eggs, suet, cracker meal and flour and combine, using paddles. Shape into dumplings with small scoop and drop into boiling stock. Garnish with chopped parsley.
Combine sausage, cheese and biscuit mix until dough forms a ball. Pinch off pieces and roll into bite-size balls. Place 1-inch apart on cookie sheet and bake in 350° oven for 20 minutes or until bottoms are golden brown. Stick colored toothpicks in them and serve warm.
In a 13 x 15-inch dish, layer noodles, sausage, Ricotta, hamburg, sauce and shredded cheeses. Place layer of noodles between each ingredient. Bake at 350° for 30 minutes.
Cook the vegetables and noodles; drain. Mix with the remaining ingredients. Cook in crock-pot until hot.
Roll biscuit dough to 1/4-inch thickness on floured board. Combine salmon, onion, green pepper and salt. Moisten slightly with salmon liquid. Mix well and spread mixture on dough. Roll as for jelly roll and slice 1 1/2 inches thick.
Combine all dry ingredients in a large bowl. Add eggs and salad oil. Stir until dry or softened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pan and cool completely. Frost with Cream Cheese Frosting. Sprinkle with nuts.
Use 1 flour tortilla	per person. Butter tortilla. Sprinkle with cinnamon and sugar.	Cook tortilla until butter or margarine is melted, about 15 seconds in a microwave. Add 1 dip of ice cream on top and serve.
In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated.
Blend until smooth the soy base, water, salt, honey and vanilla on low speed in oil and 3 more cups of water. Chill and serve.
Prepare Jell-O as directed on box. When Jell-O has jelled in refrigerator completely, mix remaining ingredients. Cut and fold into mixture.
Grease 1 quart casserole dish. Mix all ingredients, except enough cracker crumbs to cover top of casserole. Pour into dish. Bake at 375° for 40 minutes.
Cut chicken into chunks; flour and fry in lard in iron skillet until done, adding salt and pepper while frying. Remove pieces; drain grease, leaving cracklings. Add can of condensed chicken soup and a little water to thin and simmer chicken for 15 minutes. (May also be cooked in metal skillet.) Serve with mashed potatoes.
Brown onion and barley in oleo. Add mushrooms and chicken broth. Bake, covered, 1 hour and 15 minutes at 350°. Take out and add slivered almonds. Bake, uncovered, for 30 more minutes.
Brown ground beef in skillet. Break meat up while cooking. Drain off excess drippings. Add sauce to meat; cook until thoroughly heated. Spread mixture over bottom of buttered 9-inch pie plate. Mix corn muffin mix according to directions. Spread evenly over top of meat mixture. Bake in a 375° oven for 20 to 25 minutes. Test for doneness. Cool before serving. Serve warm! Serves 4 to 6.
Brown ground beef, onion and pepper in a large skillet, using a fork to break up meat. Mix chili powder and hot water; pour over meat mixture. Simmer 5 to 10 minutes. Add cheese, beans with juice, salt and pepper. Simmer until cheese melts. Be careful not to let burn.
Make balls and roll in crushed Corn Flakes. Add a cherry on top. You can also put filling between cookies.
Combine all ingredients, mixing well. Pack into a loaf pan, 5 x 9-inch. Bake at 350° for 1 1/2 hours.
Mix together well. Add cheese to your liking. Bake at 350° for 45 to 60 minutes.
Simmer together all ingredients, except butter beans, for 5 minutes. Drain beans and add to sauce. Cook in oven, covered, for 40 minutes at 375°. Uncover; stir and bake for 10 minutes.
Mix together sugar, milk and egg. Melt Crisco; add to the first mixture. Add flour, salt, baking powder and nutmeg (which have been sifted together) to the liquid mixture. Stir only until smooth. Drop by teaspoon into oil heated to about 375°. Fry doughnut balls until brown and cooked in the center (about 3 to 4 minutes of frying time). Remove from oil and drain on crushed absorbent paper. Roll in powdered sugar. A family favorite.
Mix all ingredients together. Pour in greased and floured cake pan. Bake at 350° for 30 to 35 minutes.
Brown ground beef and drain. Stir in seasoning mix and water. Simmer for 5 minutes. Sprinkle 1 cup of Doritos over bottom of crust; put meat mixture over Doritos. Spread sour cream over meat mixture and cover with cheese. Add remaining Doritos and bake at 375° for 25 minutes. Cut like a pie.
In a small bowl, mix milk and honey until honey is dissolved. Add oatmeal and stir to coat evenly; set aside. In another bowl, stir together flour and baking powder. Add oat mixture, egg whites and 3 tablespoons oil. Stir just until mixed.
Pour into greased mold (bottom lined with Wheaties). Bake at 350° for 1 hour in pan of water 1/3 up side of pan.
Cook oleo, sugar and syrup, boiling for 7 minutes. Add remaining ingredients; stir well and mix over popcorn well. Put in large pan. Bake at 225° for 1 hour.
Mix in order given. Dissolve soda in buttermilk. Knead a little (you may need to add more flour); roll out on well floured board into 4 to 5-inch rounds (very thin). Drop into hot oil (375°) for 10 to 15 seconds. Carefully turn over with tongs so they don't break apart. Do other side for 10 to 15 seconds. Drain on paper towel. Brush with stick of melted butter. Sprinkle with sugar and cinnamon.
Combine first 3 ingredients in a small bowl and set aside. Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually add flour, mixing until well blended. Shape dough into a ball. Wrap in plastic wrap and chill 30 minutes.
Brown onions in butter; mix with bread crumbs, salt, cheese and water. Place 1 cup carrots in greased 1-quart casserole. Cover with bread crumb mixture. Arrange remaining carrots in overlapping circles around edge of casserole. Dot with margarine. Bake, covered, at 350° for 30 minutes.
Mix butter, sugar and eggs. Add soda and salt to flour. Mix well; add vanilla and nuts. Drop by teaspoon onto Pam sprayed cookie sheet. Bake 6 to 8 minutes at 375°.
Wash apples. Remove stems and cut into quarters. Cook in covered crock-pot 2 to 3 hours or until tender, stirring every hour. Puree apples. Measure and return to crock-pot. For every cup of applesauce, stir in 1/4 cup of sugar or to taste. Cook on high for 2 more hours, stirring occasionally.
Add salt to egg white and beat stiff. Add sugar and vanilla. Stir in coconut and corn flakes. Drop from teaspoon, 2 inches apart, onto greased cookie sheet. Bake at 400° for 7 to 10 minutes. Makes 24.
Bring mixed vegetables to a boil. Drain. Add remaining ingredients and mix. Place in a 9 x 13-inch casserole dish. Top with cracker crumbs and drizzle with 1 cube melted butter. Bake at 350° for 35 minutes.
Add potatoes and pimiento to thin white sauce. Heat through. Season to taste. Serves 6.
Fry ham in drippings until slightly browned. Place in bottom of well-greased casserole. Melt butter in same skillet and blend in flour. Add milk gradually and stir over direct heat until sauce boils and thickens a little. Add sliced potatoes. Heat to boiling and pour over ham. Bake, uncovered, at 350° for 1 hour.
Sift together flour and salt. Blend butter, sugar and vanilla. Beat in egg. Stir in flour mixture, chopped nuts and chocolate morsels. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool slightly. Roll in confectioners sugar.
Flour meat and brown. Add onion and garlic salt and cook until onion is soft. Add remaining ingredients except for milk. Simmer 1 hour. Add small amount of milk and stir before serving.
Soften cream cheese and margarine. Add celery salt, sauce, radishes and onions; mix together. Chill. Serve with crackers or raw vegetables.
Beat all ingredients until creamy, adding egg whites last. Fold in chocolate chips and bake on cookie sheet sprayed lightly with Pam for 9 to 11 minutes. These cookies freeze well and are a great low-fat alternative of fattening chocolate chip cookies. These cookies have 1.9 grams of fat per cookie.
Combine bread, onions, celery, salt and pepper. Beat eggs and add to melted butter; pour over bread mixture with enough hot milk or water to moisten thoroughly. Lay 3 or 4 pork chops in greased baking dish; put stuffing over chops. Lay the rest of the pork chops on top. Season meat if desired. Bake in a moderate oven for about 1 hour.
Melt chocolate and butter; cool. Stir together the flour, baking powder and 1/4 teaspoon of salt. In mixer bowl, beat 2 eggs and 1 teaspoon of the vanilla. Gradually add 3/4 cup of the sugar. Beat until thick and lemon colored. Add dry ingredients; beat until well combined. Stir in chocolate mixture and nuts. Beat cheese and remaining 1/2 teaspoon of vanilla. Spread half of the chocolate mixture in greased and floured 8 x 8 x 2-inch baking pan. Pour cheese mixture over. Top with remaining chocolate mixture. Bake at 350° for 45 minutes. Cool. Cut into squares.
Mix sugar, cornstarch, jello and coloring. Add water. Stir well and heat to a rolling boil. Remove from heat; cool. Place the strawberries in pie crust. Pour the cooled mixture over berries. Refrigerate for 2 to 3 hours. Top with whipped cream.
Combine all ingredients in pan. Simmer 5 minutes. Brush sauce over ham and bake.
Cook broccoli until done. Combine with beaten eggs, soup, grated cheese and mayonnaise. Put into well buttered baking dish. Crush Ritz crackers; mix with softened butter. Put on top. Bake for 20 minutes at 350° to 400°.
Cream the butter. Gradually add brown sugar. Add egg and beat thoroughly. Add vanilla. Stir in the dry oatmeal and the nuts. Mix thoroughly. Line cookie sheet with wax paper. Drop cookie mixture on wax paper from teaspoon, filled about half. Bake in a 350° oven 5 to 8 minutes or until lightly browned. Lift wax paper off cookie sheet onto wire rack and cool cookies a few minutes before removing from paper. Wax paper will smoke some during the cooking process. Makes 16 dozen.
Mix everything together except 7-Up. Make rings and freeze. Before serving, add 7-Up and frozen punch rings.
Cook noodles according to directions on package. Cool with cold water and drain. Take very small amount of spaghetti sauce and spread over bottom of 9 x 13 pan. Brown ground beef and mix with spaghetti sauce. Mix 1 1/4 c. mozzarella with ricotta cheese, half the parmesan and romano cheeses and egg. Pepper generously. Layer noodles, beef mixture then cheese mixture, ending with beef mixture. Cover and bake at 350° for 40 minutes. Uncover and spread rest of cheeses on top ending with provolone. Bake an additional 10-15 minutes or until cheeses are melted. Serve hot with salad and garlic bread. Will serve 6-8.
Thaw and drain spinach. Preheat oven to 350°. Place butter in an 8-inch square baking dish and set in oven long enough to melt butter, about 2 minutes. Tilt dish to coat bottom and sides of dish; set aside. In medium bowl, beat eggs lightly. Stir in milk; add flour, baking powder, salt and nutmeg. Beat or whisk just until mixture is smooth. Stir in spinach and cheese. Pour into prepared dish.
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, beaten eggs, salt, celery, onions, turkey and mushrooms. Spoon mixture into a greased 2-quart casserole pan. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.
Sift together flour and sugar. Make a hole in dry mixture and add milk, oil, egg and blackberries (or berry of your choice). Bake at 400° until brown.
Put butter in casserole or baking dish (9 x 13-inch); heat in oven until butter melts. Mix in bowl the sugar and flour, gradually adding water. Pour into baking dish. Spoon peaches evenly on filling. Sprinkle with cinnamon. Bake at 350° for 1 hour. Serve hot or cold.
Warm beer to take the chill off. Pour it into measuring cup; set aside. Heat remaining ingredients, except bread. Stir until thick. Remove from heat. Pour in 1/4 cup beer; stir. Wait 15 minutes. Do this until all beer is gone. Dip is ready. Carve out inside of rye bread. Cut into chunks for dipping. Pour dip into bread bowl.
Grate cheese and garlic in a food processor. Add remaining ingredients, mixing until thoroughly blended. The mixture will be soft but will harden in the refrigerator. It is better if made ahead of time. Serve with crackers, celery sticks or radish roses.
Coat beef cubes with flour, salt, paprika and pepper. Brown cubes in oil. Add chosen liquid, bay leaf and cloves/onion. Cover and simmer for 2 to 2 1/2 hours. Add more liquid as needed. Remove bay leaf and cloves, add onions, carrots, celery and potatoes. Cook 30 minutes longer, or until vegetables are tender. Serves 4 to 6.
Brown ground chuck. Add onions and green pepper. Saute until tender. Add chili powder, tomato soup, sauce and paste. Cook 10 minutes, then add the cheese. Cook until cheese melts. Serve hot.
Put oil into skillet and brown chicken breasts. Salt and pepper to taste. Mix honey and mustard and pour over chicken. Reduce heat and simmer until chicken is done, approximately 25 minutes. Cook rice until done. Pour chicken and honey mustard mixture over rice and serve.