HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Pour this mixture over the corn flakes and coconut. Mix well. Drop by teaspoons on waxed paper.
Mix water, sugar and cornstarch; cook until thick. Add peach jello. Pour over peaches. Pour into pie crust and cool. Top with Cool Whip.
Mash with fork, cream cheese; grated cucumber and minced onion and press out juice. Spread on bread. Cover and chill before serving.
Drain tuna and flake until very fine. Add next 4 ingredients and mix well. Season to taste with salt and pepper. Spread 1 teaspoonful on small crackers, Melba toast or small rounds of toasted white bread. If desired, garnish each with small piece of lemon or sprig of parsley. Makes 1 cup, about 16 calories per tablespoon.
Brown onion in fat and add remaining ingredients. Simmer 30 minutes. Makes two cups sauce.
Cover a 7 x 11-inch baking pan lightly with Pam. Layer ingredients in order given; do not mix. Sprinkle parsley on top. Bake 20 to 30 minutes until set.
Mix together and bake in 2-quart dish 45 to 50 minutes at 350°.
Mix all ingredients. Pour over steak which is in a bag or dish. Cover. Chill in refrigerator 6 to 24 hours, turning occasionally.
Combine tuna, soup, milk and 1/2 cup cheese. Heat until almost at boiling point. Place layer of cooked broccoli in greased casserole; cover with layer of tuna mix. Repeat and top with 1/3 cup cheese. Bake at 350° for 20 to 25 minutes.
Boil chicken breasts. Bone and cut into chunks. Mix soups, hot sauce, chili powder and chicken stock. Place in baking dish in layers as follows: chicken, chips, onions, cheese and soup mixture. Bake at 350° for 45 minutes.
Cream margarine and sugar. Add eggs, one at a time. Add milk and flour alternately. Blend well. Add coconut. Pour into lightly greased pan and bake at 350° for 45 minutes or until set.
Cook beef and onion in large nonstick skillet, stirring frequently, until brown. Drain if necessary. Stir in salsa, corn, water, and seasoning mix. Cook over medium high heat, stirring occasionally, until thickened and bubbly.
Mix well first 5 ingredients, then pat half of the dough into bottom of a 9 x 13-inch pan. Cover with crushed graham crackers, then sliced apples. Mix 1 1/2 cups sugar and cinnamon; sprinkle over apples. Roll out the rest of the dough; place over apples. Beat egg white until fluffy and brush on top of dough.
Mix oleo, brown sugar and cinnamon and spread in bottom of skillet. Arrange apple slices on top. Sprinkle with walnuts. Prepare cake mix as directed. Pour into skillet over apples and cook over low heat 30 to 35 minutes, then invert.
Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan. Set aside. Cream butter and cream cheese in a large bowl. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining cup of pecans.
Thaw broccoli at room temperature. Combine broccoli, onion, mayonnaise, celery, eggs and olives together. Refrigerate at least 6 hours, then serve.
Mix. Pour batter on floured board; knead. Roll and cut out. Place on greased pan. Bake at 400° for 10 to 15 minutes. Makes 20 to 25 biscuits.
Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low 10 to 12 hours (high: 5 to 6 hours).
Combine sugar, flour and salt in the top of a double boiler. Add milk and egg yolks, beaten together. Cook over boiling water for 10 minutes or until thick, stirring constantly. Remove from water; add 1 cup coconut, vanilla and margarine. Pour into a baked pie crust. Beat egg whites until foamy. Add sugar (1 tablespoon at a time), beating until sugar is blended and mixture stands in a peak. Bake at 350° for 15 minutes or until browned.
Mix ingredients together in a bowl large enough to hold well. Let set in refrigerator overnight, covered tightly.
Mix all ingredients in bowl. Put into loaf pan and bake in a 325° oven until done.
Mix soup, cream cheese and jello. Heat until blended. Add celery, onion and green pepper. Stir in mayonnaise and almonds. May be molded or pour into a dish as a spread.
Saute chopped onions, celery and bell peppers in small amount of oil. Boil shrimp as you would to eat; peel. Make very brown roux of at least 4 heaping tablespoons flour and necessary oil. Add all vegetables to shrimp. Add water as desired. Season to taste and simmer for 1 to 2 hours. Ham, boiled chicken or smoked sausage may be used instead of shrimp or may be added in addition to shrimp.
Preheat oven to 350°. After cooking turkey (frying) in pan, add tomato sauce, beans and taco mix; heat to bubbling. Prepare corn bread mix according to package directions.
Sift together flour and sugar. Cut in 2/3 cup butter or margarine until particles are the size of small peas. Measure 3/4 cup of this mixture and reserve for topping. Beat baking powder, salt and milk into remaining crumbs. Beat for 3 minutes at low speed on mixer. Beat egg whites until stiff but not dry. Fold into batter. Spread in well-greased and lightly floured 13 x 9 1/2-inch pan. Arrange 1 cup drained blueberries over batter (fresh, frozen or canned). Sprinkle with reserved 3/4 cup crumb mixture. Bake at 350° for 40 to 50 minutes. Serve warm or cold.
Mix all ingredients well. Bake in greased and floured 9 x 13-inch pan in a 350° oven for 35 to 40 minutes.
Dip chicken in the melted butter, then in the Parmesan cheese. Melt remaining 2 tablespoons butter in a shallow oven pan. Place chicken breasts, skin side up, in pan. Bake at 400° about 50 minutes or until chicken is tender. Spoon drippings over chicken once or twice during baking.
Mix all together, makes enough marinade for 10 to 12 servings. Figure 3 pieces chicken per person. Baste chicken with marinade until chicken is done on barbecue.
Rub the chicken with salt and pepper. Brown in the olive oil. Arrange the slices of onions over the chicken and add the butter, bay leaf and vinegar. Cover and cook over low heat until chicken is tender. Serves 6 to 8.
Cook broccoli until almost done. In a casserole dish, layer broccoli, ham, cheese and 1/2 can of mushroom soup. Put another layer of broccoli, ham, cheese and the rest of the soup. Bake in a 350° oven until bubbly (about 30 minutes). Top with Durkee French fried onions; bake 5 more minutes.
In medium saucepan, over medium heat, cook vinegar, water, sugar, mustard seed and cloves until sugar dissolves. Add carrots; cook until crisp-tender. Add green onions; cook 1 minute. Cool; pack tightly into four 1/2 pint jars, arranging vertically for green and gold pattern. Add hot vinegar mixture to cover; seal. Refrigerate 24 hours before serving. Makes 2 pints.
Drain pineapple. Combine cream cheese, sugars, margarine and vanilla. Mix well. Fold in pineapple and nuts. Put mixture between two vanilla wafers. Cover with Cool Whip and sprinkle with coconut.
Cut sausage into bite size pieces and saute. Add remaining ingredients. Reduce heat and simmer 5 to 10 minutes. Serves 4.
Cut meat into thin strips about 1/4-inch thick and 1/2-inch wide. Mix ingredients in a large container that can be covered. Marinate meat for 24 hours in covered container, stirring at least once for the first 8 hours. Place meat on rack in oven, smoker or dryer and dry at 125° to 150°. Normally takes 6 to 8 hours.
Sift flour, baking powder, salt and sweetener; set aside. Measure cereal and milk into large mixing bowl, stirring to combine. Let stand until cereal has softened. Add egg and oil; beat well. Add flour mixture, stirring to combine. Pour batter evenly into 12 greased muffin or paper lined cups. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Cook carrots until tender. Mix all other ingredients together, then mix with cooked carrots. Marinate for 24 hours in refrigerator.
In a bowl, dissolve salt in water. Add peanuts. Let stand 30 minutes, stirring occasionally. Drain well. Spread on shallow, rimmed cookie sheet. Bake in 275° oven for 1 hour or until lightly browned, stirring every 15 minutes.
Mix together with mixer after melting margarine. Pour into unbaked pie shell. Bake at 350° for approximately 30 minutes.
Bring pineapple juice and sugar to boiling point. Add apples that have been pared, cored and sliced. Cook slowly, uncovered, until tender. Lift apples carefully from syrup and place in a bowl. Mix cornstarch with 2 teaspoons cold water. Add to syrup and cook to thicken. Return apples to syrup and mix in. Add vanilla and margarine. Put in pie shell and sprinkle on topping.
Boil first four ingredients one minute. Remove from heat. Add vanilla, pecans, coconut and peanut butter. Mix well. Then add quick oats. Mix well and drop by spoonfuls onto foil. Cool.
Mix together cream cheese, powdered sugar and peanut butter. Add whipped topping. Place in a 10-inch baked pie shell. Refrigerate.
Cream 2/3 cup shortening and brown sugar. Add Karo syrup and oatmeal. Spread in greased 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Melt chocolate chips and peanut butter. Let cool and spread on bars. Cut and serve.
Mix and place in buttered casserole. Bake 45 minutes in 375° oven. Last 10 minutes, add crushed potato chips and paprika over top.
Put all ingredients in Dutch oven and stir. Cover tightly. Bake 5 hours at 275°.
Heat oven to 400°. Mix everything except margarine. Melt margarine in oblong pan. Pour cornbread mixture into pan and bake until done.
Beat eggs well; add sugar and vanilla. Mix flour and baking powder; crumble butter until it looks like rough bread crumbs. Then add liquid slowly; knead together until nice and smooth. Shape to your liking. Bake at 350° to 375° (depending on your oven).
Mix first 4 ingredients together. Pour into long pan. Mix nuts and brown sugar; sprinkle on dough. Bake at 325° for 30 minutes.
Sift flour and cream of tartar into a bowl. Cut in butter. Add raisins, whole egg and enough buttermilk to make a soft dough. Mix and turn out on floured board. Knead a few times. (The less handling, the better.) Roll to 1/2-inch thickness. Cut into 2-inch triangles or circles.
Brown meat and onion in Pam-sprayed pan. Add taco seasoning, tomato sauce and picante sauce. Stir until mixed. In a small bowl beat eggs slightly, add cottage cheese. Spray 9 x 13-inch pan. Layer 1/2 meat mixture, then 4 tortillas, then 1/2 cottage cheese mixture, 1/2 both kinds of cheese. Repeat, ending with the shredded cheese. Bake at 350° for 30 minutes. Serves 8.
Mix all ingredients except the cheese. Pour half the batter in greased Dutch oven or 9 x 9-inch pan (if using box oven). Spread with half the cheese. Add rest of batter and sprinkle with remaining cheese. Bake 45 minutes at 400° in Dutch oven or box oven.
Combine sugar, cornstarch and salt; stir in cold water. Cook until mixture is clear, stirring constantly. While mixture is still hot, stir in jello and 1 teaspoon vanilla. Cool mixture in fridge until it begins to thicken.
Combine vegetables and cover with boiling water. Let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot pepper in a cheesecloth bag. Combine vinegar, sugar and salt. Add spice bag and simmer 15 minutes. Add vegetables and simmer 10 minutes. Remove spice bag. Bring relish to boiling point. Pour boiling hot relish into jars.
Mix all ingredients, except powdered sugar, until well blended. Pour into well-greased Bundt pan. Bake at 350° for 50 to 60 minutes. When thoroughly cooled, sprinkle with powdered sugar.
Cook sweet potatoes (if fresh) in boiling water 30-40 minutes or until tender. let cool to touch; peel and mash potatoes. Combine mashed sweet potatoes, sugar, and next 6 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Spoon mixture into a lightly greased 2 qt. casserole. Combine brown sugar and remaining ingredients; sprinkle over sweet potato mixture. Bake at 350° for 30 minutes or until thoroughly heated. Makes 8-10 servings.
Mix jello and 2 cups hot water. Add blueberries and pineapple (juices too). Let set.
Broil the peppers on a broiler pan, at least 4-inches from the heat, turning them often, until the skin is charred and blistered. This will take about 10 minutes. Place the peppers in a paper bag until they are cool enough to handle, about 10 more minutes.
Mix well. Store in airtight container. For small gifts, place covers and tie calico over lids of baby food jars filled with the dry mix along with this recipe: To use 1 tablespoon mix to a cup of hot water.
Sift together flour, soda and salt. Cream shortening. Beat in sugar gradually. Add eggs and vanilla and beat until light and fluffy. Stir in flour mixture, oats and coconut. Drop from spoon onto greased cookie sheet. Bake in a 325° oven for 12 to 15 minutes. Remove immediately.
Put sugar, butter, cocoa and milk in saucepan and bring to boil. Boil for 1 minute. Add the peanut butter, vanilla, oats and pecans. Drop onto wax paper and let cool.
In large bowl, combine cream cheese, sugar and flour. Mix at medium speed with mixer until blended. Add eggs, chocolate and Irish Mist liqueur. Mix well. Fold in whipped topping. Pour into ready crust. Bake at 375° for 30 to 35 minutes. Put food coloring into some Cool Whip and spread over pie. Makes 8 servings.
Remove skin; wash and dry chicken. Place in gallon-size Ziploc bag and pour in dressing. Marinate overnight in refrigerator. Turn often. Grill chicken just until done. Do not overcook.
Salt and pepper chicken to taste. Bake at 400° for 30 minutes. Drain pineapple; reserve 2 tablespoons juice. Mix juice with honey and Heinz 57; pour over chicken. Bake 25 more minutes. Baste occasionally. Place pineapple chunks on chicken; bake another 10 minutes.
Add drained black beans, corn and chiles in large bowl. Then add chopped tomatoes, avocado, and finely diced green onions. Finally, add finely chopped cilantro. Stir gently and add juice of one lime. Can be served with chips.
*Toast	raw peanuts in peanut oil in microwave oven on High for 3 minutes, every 3	minutes stir and check until toasted to taste.
Cook spinach according to package direcions. Mix all ingredients, saving half of stuffing mix. Mix with 1/4 cup of butter and sprinkle on top of casserole. Bake at 350° for 35 to 40 minutes.
Put sugar, Pet milk and oleo in heavy boiler and cook on medium heat. When it comes to a full boil, cook for 5 minutes. Stir constantly.
Beat together eggs, oil and sugar. Add flour, baking powder, baking soda, salt and vanilla. Fold in carrots, pineapple (drained) and nuts. Beat well. Pour into cookie sheet, large one. Bake at 375° for 25 to 30 minutes. Frost hot cake with 1 small package of cream cheese, 1 1/2 cups powdered sugar and 1 teaspoon vanilla. Beat well. Sprinkle with nuts.
In a medium size mixing bowl, combine pudding mix and milk. Whisk until smooth. Allow pudding to set up 5 minutes, then fold in whipped topping and peanut butter cups. Pour mixture into crust. Chill at least 1 hour before serving. Makes 1 (9-inch) pie.
Dissolve yeast in warm water. Add salt and sugar. After salt and sugar have dissolved, add remaining ingredients. Make into rolls. Let rise about 1 hour. Cook at 350° until browned.
Cut margarine into flour until it looks like cornmeal. Add cheese and work into flour mixture to form a stiff dough. Shape into sticks. Bake on greased cookie sheet at 350° about 15 minutes.
Dissolve Jell-O in boiling water. Slice bananas into mixture. Add frozen strawberries and undrained pineapple. Pour half the mixture into 13 x 9-inch pan. Refrigerate 1 hour or until firm. In mixing bowl, beat cream cheese with sour cream; add sugar. Spread over chilled layer. Gently spoon remaining mixture (jello) on top. Refrigerate until firm.
Grease and flour a 9 x 13-inch pan. Layer pecans on bottom; spread coconut on pecans. Mix cake mix by recipe on box; pour over coconut and pecans. Melt margarine, then cream margarine, cream cheese and sugar. Pour over cake batter. Bake at 350° for 45 minutes.
Mix all except ginger ale and chill. Add ginger ale to punch in bowl when ready to serve.
Layer crackers in 9 x 13-inch dish to cover bottom. Spread 1/2 pudding mix. Repeat. Lay crackers on top and frost. Chill for 24 hours.
When the oysters are drained in a colander, place them in a bowl until ice cold. Oysters should never be fried at room temperature. Get your coating mix ready. Have your deep fryer filled with enough oil to cover oysters. The temperature should be 400°. Then place oysters, whatever number of oysters you will fry in a batch. Do not overload fryer.
Soften cheese and grind ham. Mix all together and shape into a ball. Chill.
Heat oven to 350°. Have pie crust ready. In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into prepared unbaked crust. Sprinkle with pecan halves. Bake at 350° for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.)
In 13 x 9 x 2-inch casserole, place rice, dry soup mix, bouillon cubes and margarine. Bring water to boil and pour over these ingredients. Stir until margarine is dissolved. Place chicken pieces on top. Cover tightly with foil. Bake in 350° oven for 1 1/2 hours. If desired brown top under broiler when finished baking.
Cook noodles as directed using large pot. Drain and return to pot. Add cauliflower, broccoli, soup, sour cream, onion, salt, pepper and cheese; mix gently. Transfer to 13 x 9 x 2-inch ungreased baking dish and cover lightly with foil. Bake in 350° oven for 30 minutes. Remove foil, turn oven off and let stay in warm oven 5 to 10 minutes more. You may increase the protein level with leftover diced chicken, turkey, etc.
Heat oven to 350°. Heat water to boiling. Remove from heat; stir in rice. Cover and let stand about 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 1/2-quart casserole. Sprinkle rice mixture with cinnamon. Place casserole in square 9 x 9 x 2-inch pan. Pour very hot water (1 1/4-inches deep) into pan.
Arrange catfish in a lightly greased 13 x 9 x 2-inch baking dish; cover with aluminum foil and bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Drain and flake. Combine egg, mayonnaise, mustard and next 7 ingredients in a large bowl. Stir in fish. Shape into 8 (2 1/2-inch) patties and coat with crushed corn flakes cereal. Place on paper towels and refrigerate for 1 hour.
Mix powdered sugar and margarine until dough-like. Spread out on wax paper very thin. Spread peanut butter on top and roll into a log. Refrigerate for 1 hour. Slice and serve.
Brown spareribs that have been cut into strips about 1 inch long. Lay on paper. Bring water, vinegar and brown sugar to a boil. Pour over spareribs in a casserole dish and cover. Cook 1 hour in 350° oven. Stir about twice during cooking.
Cut sausage in chunks and place in a saucepan with 1/4 cup of water; cook on medium heat until sausage is heated through, approximately 5 minutes.	Drain off grease. Add beans, catsup, onion, salt and pepper and cook on low until ingredients are heated through, approximately 10 minutes.
Spread frozen hash browns out in a 9 x 13-inch pan. In a saucepan, melt all the remaining ingredients. Pour over potatoes; mix thoroughly. Refrigerate 1 hour or overnight. Bake for at least 1 hour, uncovered, at 350°.
Mix Ragu sauce with meat. Layer in greased casserole 1/2 of noodles, 1/2 of meat/Ragu sauce and 1/2 of cheese. Repeat. Bake at 300° for 1/2 hour. Makes 12 servings.
Trim crust from bread. Mix remaining ingredients and spread on bread. Cut in finger-size open face or four squares or triangles. Bake at 400° for 10 minutes until edges brown. Can be frozen before baking.
Combine all ingredients except soup and milk. Pour soup and milk into a double boiler. Add chicken mixture. Blend together. Cover, heat and serve piping hot on toast wedges. Makes 4 to 6 servings.
Brown hot dogs and sausage for 15 to 30 minutes. Drain juice from cherries and pineapple. Add these juices with rest of liquids. Add brown sugar and simmer for 1/2 hour. Thicken with 2 tablespoons of cornstarch. Add pepper, pineapple and cherries. Cook for 3 minutes.
Cook beans and broccoli as directed. Drain. Spread in layers in 9 x 12-inch casserole dish. Put chestnuts on top evenly. Mix sour cream and soup. Spread on top. Melt margarine. Mix with Rice Krispies. Cover top of casserole. Bake at 350° for 30 minutes.
Any combination of these vegetables may be used. Slice vegetables or cut in 1-inch pieces. For each pound of vegetables, use 1/2 cup corn meal, 1/2 teaspoon onion salt and 1/4 teaspoon pepper. Mix dry ingredients and coat vegetables well. Heat 1/4 cup oil in baking pan. Add coated vegetables and bake at 400° until well browned (30 to 45 minutes), stirring occasionally.
Combine dry ingredients, mix well. Combine egg with milk and vanilla. Combine dry ingredients with liquids. Mix well. Add melted butter, stirring in well. Spread in greased 9x13 baking dish, bake at 350° until edges are golden brown. Serve immediately with milk and with fresh fruit or chopped nuts, if desired.
Fry potatoes, onion and green pepper in large skillet with enough oil to barely cover bottom of skillet.
Melt oil and butter. Add marshmallows and melt over low heat. Mix peanuts, M&M's, and popcorn. Pour melted ingredients over mixture and stir thoroughly. Press into greased bundt pan. Cool completely (2 hours in refrigerator). Remove and slice.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups or lightly spray bottoms only with nonstick cooking spray. Combine dry ingredients. Add combined banana, milk, oil and egg. Mix just until moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until golden brown. Yields 1 dozen.
Cook zucchini until tender and drain. Saute onions and carrots in margarine until tender. Remove from heat and stir in chicken soup, sour cream and stuffing. Gently stir in cooked zucchini. Put in a large casserole dish. Top with 1 cup stuffing cubes that have been tossed with 2 tablespoons melted margarine. Bake in a 350° oven for 30 minutes.
Mix egg whites, sugar and vanilla together in the top of double boiler until well blended. Place over bottom pan of boiling water and beat about 4 minutes, or until icing holds its shape.
Blend shortening with brown sugar. Add eggs and vanilla. (Don't overbeat.) Add flour, soda, baking powder and salt. Mix. Add oatmeal and chocolate chips. Blend by hand. Chill. Roll into balls, then roll in powdered sugar. Place on greased cookie sheet. Bake 8 to 10 minutes in 375° oven.
Mix together sugar, syrup, water and salt. Over medium heat, stirring constantly, bring to a boil. Boil gently without stirring to 265° on candy thermometer (or hard ball stage). Beat egg whites until soft peaks form. Add vanilla, beating constantly. Pour hot syrup in a fine stream over egg whites. Continue beating until mixture begins to lose its gloss. Stir in nuts. Turn into a buttered 8-inch square pan and spread evenly.
Salt and pepper chicken and layer in dish. Place a slice of cheese on each piece. Combine wine and soup and pour over top. Sprinkle stuffing over this. Melt margarine and pour on top. Cover and cook for 1 hour at 350°.
Line an 8-inch square buttered dish with 9 graham crackers. Combine sugar, butter and milk; bring to a full boil over medium heat, stirring constantly. Remove from heat immediately and stir in remaining ingredients, reserving 1/4 cup almonds for top. Spread apricot mixture over crackers in dish. Top with remaining 9 crackers. Press down firmly.
Stir and put in large container. Freeze at least 10 hours. Take out of freezer 2 hours before serving.
Cook carrots just until tender; drain. Put onion and green pepper in bowl. Immediately pour drained carrots on top.
Melt butter in skillet. Add peeled and cubed apples. Cook until tender. Add sugars; stir until sugars are melted. Stir in salt, catsup, cinnamon and molasses. Add beans; mix well to blend flavors. Pour into a 2-quart casserole. Bake in a 350° oven for about an hour.
Cut potatoes lengthwise into 1/8-inch sliced and place on an 18 x 12-inch pan that is double layered with foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of vegetables and brush with salad oil.