HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, stir together sugar and cocoa. Stir in evaporated milk. Cook and stir over medium heat until boiling. Remove from heat. Stir in peanut butter. Serve warm over ice cream or sliced pound cake. Yields 1 1/2 cups sauce.
Salt, paprika and flour chicken. Brown in oil. Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Cover chicken with aluminum foil. Bake at 375° for 45 minutes.
Cream together Cheddar cheese and soft butter. Add rest of ingredients and work into a stiff dough. Chill until firm enough to handle. Take pieces, pat in hand, place a whole stuffed olive in center. Roll dough around it. Bake 15 minutes at 400°. Makes 20 puffs.
Cook and drain ground beef. Combine bread crumbs and milk. Add to ground beef. Sprinkle salt and pepper to taste. Shape into patties and place in baking dish. Pour barbecue sauce over patties. Bake at 350° for 30 to 45 minutes or until done.
Preheat oven to 350°. Mix all together and put in a 1 1/2-quart casserole dish. Bake 1 hour.
Combine the pineapple, carrots, raisins and sunflower seeds in large bowl. Combine yogurt, lemon juice and orange rind. In small bowl or jar, mix or shake until well blended. Pour over the salad. Serve in individual bowls. Garnish with orange slices. Serves 4.
Stir together Miracle Whip, vinegar, salt, sugar, pepper and onion. Just before serving, toss mixture with cabbage. May be prepared the day before, pour on dressing when ready to serve. Refrigerate.
Steam peaches, fresh or frozen, until tender. Add no water. Add sugar and 2 tablespoons flour and 1/2 of the oleo. Pour into a baking dish. Make a pastry of the 1 cup flour, shortening, salt and milk. Roll out and cut in strips. Pout on top of peaches. Spoon remaining oleo over strips and bake 45 minutes at 350°.
Mix ingredients (I cook corn a little while rice is cooking). Put grated cheese on top and bake long enough to melt cheese.
Peel pears; cover with water. Cook until done; drain. Mash pears; measure out 4 cups. Add sugar and jello. Cook until it starts to boil, stirring constantly. Cook 20 to 25 minutes. Pour into heated jars. Seal with hot lids and rings. Makes 3 to 4 pints.
Saute onion, garlic and pepper in oil. Add salsa, pepper, chili powder and cumin. Heat thoroughly and then simmer until sauce is reduced to 4 cups.
In a bowl mix cornstarch, broth, honey and mustard until smooth. Set aside.
Put the Jell-O and pineapple in saucepan and bring to a boil. Let cool and add the buttermilk and Cool Whip. You can add nuts, if desired. This makes 2 dishes.
Spoon chili over chips. Sprinkle with cheese. Heat in microwave until cheese melts (1 to 2 minutes).
Cook broccoli 5 minutes in salted water; drain. Mix soup, mayonnaise, eggs, onions and cheese. Pour over broccoli. Cover with crushed crackers. Bake for 30 minutes at 350°.
Mix sugar, cocoa, margarine and milk in a pan on stove. Bring to a rolling boil (heavy bubbling). Remove from burner and add peanut butter, vanilla and oatmeal, in that order, mixing well after each addition. Drop by teaspoon on wax paper. Cool and serve. These keep well for up to a week in a sealed container in the refrigerator.
Cook noodles in salt water until tender, drain. Fry onion and green pepper in fat until tender but not brown. Combine all ingredients except crumbs. Put mixture in a greased baking dish; top with crumbs. Bake for 20 minutes at 375°. Yields 4 servings.
Mix and chill a few hours before serving. Use with sliced fruits, use as you would with veggies and ranch dip.
Melt marshmallows with milk in a double boiler. Cool in refrigerator for several hours or overnight. Add remaining ingredients to cooled mixture. Keep refrigerated. Serves 10 to 12.
Preheat oven to 400°. Grease 12 muffin cups.
Beat all ingredients except flour together, then add flour. Pinch off balls the size of walnuts and bake on lightly buttered cookie sheet. Bake at 350° for about 8 minutes.
Peel and slice carrots in 1/8-inch. Cook in salted water until tender, about 15 minutes. Cool. Place half of carrots in bowl. Separate onion slices into rings. Arrange on top of carrots and peppers. Arrange the remainder of carrots on top. Mix soup or bisque and other ingredients until smooth. Pour over carrots and let stand overnight.
Dissolve gelatin in boiling water; add lime rind and juice and pour slowly into beaten egg yolk, stirring continually. Add condensed milk and Bitters and chill until slightly thickened. Stir to avoid gelatin settling on bottom of bowl. Beat egg white until stiff peaks form. Fold into gelatin mixture. Add food coloring. Pour into pie shell and chill until firm (about 3 hours). Garnish with whipped cream or whipped topping and lime slices if desired.
Using a large pot, add chicken, quartered onion, carrots, bay leaf, 2 tsp. salt. Bring to a boil, then simmer 45 minutes.
Combine ingredients and pour into 1 1/2-quart baking dish. Bake at 350° for 20 to 30 minutes or until heated through. Serve warm with crackers.
Use amount of flour and water according to amount of noodles wanted. Mix up thoroughly. Roll and cut. Put into seasoned broth.
Have meat ground together (twice). Pour cream over crumbs. Saute onion in butter. Add to crumbs. Combine meat, egg, seasonings and crumbs. Mix well but do not knead. Use a teaspoon of meat mixture for each ball. Brown them in 2 tablespoons butter or margarine. Remove from skillet. Add 2 tablespoons flour and 1 cup water for gravy. Add 2 beef bouillon cubes for flavor and return meat balls to skillet. Let simmer 15 to 25 minutes. Serve with toothpicks from chafing dish.
Mix cheese with clams	using only 1/2 the clam juice. Mix in electric mixer. Use with crackers or potato chips.
Use a pan that can go from stove to oven with lid. Put water, bouillon, butter and seasonings in pan. Bring to boil. When butter is melted, add rice and browned vermicelli. Bring to a boil.
Combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. Mix by hand until well blended (about 2 minutes). Fold in pecans. Bake in greased Bundt pan in preheated 350° oven for 50 to 55 minutes or until cake springs back when lightly pressed with fingers. Cool 30 minutes in pan, then remove. The cake may be cut into pieces and frozen so small portions may be used at a time.
Melt butter in heavy pan. Stir in sugar and almonds. Cook over medium heat for 8 to 12 minutes. Stir so sugar dissolves and almonds pop. Pour out into cookie sheet. Spread about 1/2-inch deep. Cover with chocolate chips. Spread evenly when melted. Cool. Break into pieces.
Boil for 2 minutes confectioners sugar, butter and milk. Remove from heat and add peanut butter, marshmallow cream and vanilla. Place in greased square cake pan.
Mix cake mix and "goodie" pieces together and make a "well" in center. Add vegetable oil and eggs to "well." Mix very well by hand. Drop by teaspoonfuls on slightly oiled cookie sheet, or make jaw breaker-sized balls by hand. Bake at 325° for 10 to 12 minutes. Makes 4 to 5 dozen.
Soak bread in milk. In another bowl mix 1 teaspoon salt, 1/4 teaspoon pepper, egg and garlic. Squeeze excess milk out of bread. Add egg mixture and beef. Stir lightly with a fork. Pinch off balls (size of walnut). Handle lightly. Brown on all sides in 1 tablespoon of margarine.
Mix 1/2 container or more of sherbet to a bottle of ginger ale. It's better when creamy. Put the frozen pineapple in and when it starts to melt you also have chunks of pineapple in the punch.
In a 9 x 13 1/2-inch pan. Spray with Pam. Spread pineapple (undrained), then spread cherry pie filling over pineapple. Sprinkle cake mix over mixture in pan. Sprinkle pecans on top of cake mix. Melt margarine and pour over top of cake evenly. Bake at 350° for 25 to 30 minutes. Do not overcook. May be served cold or warm with ice cream.
Brush base and sides of a large casserole dish with some of the butter. Make 3 layers, each using some of the following: potato slices (overlapping), spots of butter, onion, cheese, salt and pepper and the cream, in this order. Cover with a lid or buttered greaseproof paper/foil. Bake at 190°C for 1 1/2 hours. Dish should be bubbling. Pierce potatoes at top. Transfer to grill for 5 minutes to brown cheese at top.
Brown chicken, remove and sprinkle with salt and pepper. Drain pineapple and reserve juice. Cook onion for 3 minutes in drippings. Add broth, pineapple juice and lemon juice. Mix soy sauce, cornstarch and mustard; add to hot liquid, stirring until clear and thickened. Add chicken. Cover and simmer for 20 minutes with rice, green pepper, pineapple and water.
Rinse kidney beans twice. Discard any that look bad. Put beans in a big heavy pot, at least three-quart size (four-quart is better.)Add water, ham and sausage. Set uncovered on a burner at medium heat. While the beans are soaking and warming, chop and add scallions, green pepper, celery and onions. Then add thyme and bay leaves. When the mixture boils, reduce heat and cover. Stir every 20-30 minutes for three hours. Then, with a wooden spoon, mash about one-fourth of the beams against the side of the pot. If they don't mash easily, try again after half an hour. Forty minutes after mashing the beans, taste and season with cayenne pepper or tabasco sauce. (Don't use too much; this is supposed to be delicious but subtly flavored.) Cook for another half an hour while preparing white rice. Ladle beans and sauce over rice and serve. 6 servings.
Mix mayonnaise and cheese together. Line pie pan with biscuits. Slice 4 or more tomatoes over biscuits. Saute green pepper and onion; sprinkle over tomatoes. Spread cheese and mayonnaise over top. Bake at 350° for 45 minutes. Serves 6.
Beat the eggs separately. Mix the butter and sugar together; add egg yolks, then milk, flour, whites of eggs, cream of tartar and soda and lastly, fruit.
Cream sugar, shortening and eggs. Add flour and milk alternating. Mix well and stir in vanilla. Bake in 4 round 8-inch cake pans at 350 degrees for 30-35 minutes.
Prepare salad dressing according to package using balsamic vinegar and olive oil. Wash, trim and cut spinach into thin strips. Slice strawberries. Toss all ingredients together and serve.
Mix well. Spread on refrigerator wheat bread. Top with sprinkle of paprika.
Mix all ingredients together. Roll into small balls and bake at 350° for 10 to 15 minutes.
Arrange apples in buttered 8 or 9-inch square baking dish. Rub remaining ingredients into crumbs. Pack down on top of apples. Bake at 350° for 40 minutes or until apples are tender. Serve warm.
Drain apricots reserving juice. Puree in blender. Add water to juice to make 1 1/2 cups. Boil. Stir in jello until dissolved. Add orange juice and apricots. Place in mold to set. Takes 3 hours.
Cook first four ingredients in double boiler until thick. Serve warm over bananas; sprinkle nuts on top. It should be made just before eating. It is served at a famous smorgasbord on the Gulf.
Cream together the first 4 ingredients. Add the remaining ingredients; mix well (about 2 minutes with hand mixer). Pour into greased and floured 9 x 13-inch pan. Bake for 40 to 45 minutes at 350°. Frost with your favorite frosting.
Flake salmon and remove all skin or bones. Add bread crumbs, cornmeal and eggs; mix well. Make in patties and fry until brown on both sides. Sprinkle with pepper, if desired.
Cut chicken into bite size pieces. Cook rice according to package directions. Mix all ingredients; place in casserole dish and sprinkle with paprika. Bake 45 minutes to 1 hour at 350°. Serves 8 to 10.
In large skillet, heat lite Italian dressing and cook green pepper and onion over medium heat, stirring occasionally, 5 minutes or until tender. Add fish and tomato, then simmer covered 10 minutes or until fish flakes. Serve over hot rice. Makes about 4 servings.
Cook and drain macaroni. Mix all ingredients. Serve with tomato wedges and/or lettuce.
Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. This has 12 grams carbohydrate.
Bake 1. Freeze 1 (thaw and then bake). Bake at 350° for 30 minutes. Serve with Doritos, etc.
Mix thoroughly the first 4 ingredients. Sift and stir in flour and salt. Roll into 1-inch balls; dip in slightly beaten egg white and roll in finely chopped nuts (3/4 cup). Place 1-inch apart on ungreased cookie sheet. Press thumb in center of each. Bake at 375° for 10 to 12 minutes. Cool. Fill centers with candied fruit, jelly or tinted confectioners sugar icing. Makes about 2 dozen (1 1/2-inch) cookies.
Cream together butter and sugars. Add vanilla. Mix in dry instant pudding. Add eggs. Gradually mix in baking soda and flour. Stir in chocolate chips and nuts. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
In large saucepan, blend sauce mix, tomato sauce, water and olives. Bring to boil on medium-high, then cover and simmer about 20 minutes. Brown ground beef; drain and add to sauce. Heat oven to 350°. In large baking pan (about 12 x 16-inch, with nonstick finish), pour thin layer of meat sauce. Next, layer lasagne noodles. Spread layer of cottage cheese on noodles, then a good layer of Mozzarella and finally, another layer of meat sauce. Repeat these layers until pan is full, then cover tightly with foil and bake for about one hour. Remove from oven and (preferably), let sit for 30 minutes. (Of course, this is absolutely best the next day, covered with Parmesan!)
Melt margarine in 9 x 13-inch pan in oven. Add Parmesan cheese, Worcestershire sauce and salt. Stir. Add cereal, pretzels and peanuts. Stir. Bake 20 minutes in 325° oven. Stir at least once while baking. Stir while it is cooling so it won't stick. Store in airtight container.
Bake cake according to package directions. As soon as it is done, punch holes in it with a wooden spoon handle. While hot, drizzle with milk and ice cream topping, mixed. Sprinkle a little of Heath bar on top. After cake cools, spread with Cool Whip and sprinkle rest of the Heath bar on top. Best when made a day before needed. Store in refrigerator.
Fry meat and onion. Add other ingredients. Combine in casserole. Bake at 350° until bubbly, about 30 minutes.
Place all ingredients in a large bowl and mix with wooden spoon. Mix just until blended. Do not overbeat. Bake in a 10-inch tube pan which has been greased and bake at 350° for about 35 minutes.
Day before serving: Grease 2 (9 x 5-inch) loaf pans. In large bowl with fork, mix flour with next 7 ingredients using a fork. Add remaining ingredients and mix until blended. Turn batter into pans. Bake 1 hour at 350° or until toothpick comes out clean. Cool on wire racks for 10 minutes. Remove and cool completely. Wrap and store at room temperature until time to serve.
Brown meats and chopped onion. Add tomato products and seasonings. Simmer gently for 1 hour. Cook noodles. Place 3 cooked noodles on bottom of 9 x 13-inch pan. Now alternately layer: sauce, each cheese, noodles, etc. When all layered, a little tomato juice may be desired to liquify. Bake in 350° oven for 45 to 60 minutes.
Melt oleo in a 9 x 13-inch pan. Add pretzels, mixing well. Bake 8 to 10 minutes at 350°. Cool. Mix the cream cheese and xx sugar. Fold in Cool Whip. Spread over cooled, baked pretzels. Add Jell-O and 2 cups hot water until dissolved completely. Add frozen strawberries and let partially jell, then pour over cream cheese mixture and let completely jell.
Mix all ingredients in a large pot; let come to a slow boil, stirring often. If you are not careful, it will stick. After it comes to a boil, turn to simmer for about 10 to 15 minutes.
Mix sugar and cornstarch in 1 cup water and heat to boil. Make thick enough to boil. Fill a prebaked pie crust half full with strawberries. Pour sauce over them. Add remaining berries and pour rest of sauce.
Combine first four ingredients in a Dutch oven and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish with shredded Cheddar cheese or sprinkle with bacon bits.
Combine jello in 1/2 amount of water usually called for. Bring to boil and dissolve jello and add fruit. It will thicken, cool slightly and pour over the Cool Whip layer when starting to gel. Refrigerate.
In a saucepan over medium heat, saute celery, onion, green pepper, meat and garlic in oil until brown. Stir in beans, tomatoes, salt and chili powder. Simmer for 40 to 45 minutes.
Sift the flour, soda, baking powder and salt. Melt the brown sugar and margarine over low heat. Blend in the eggs and vanilla. Add flour mix gradually. Mix well and spread in a 13 x 9-inch pan. Sprinkle with the chocolate chips and pecans. Bake at 350° for 30 minutes. Cool in pan and cut in squares.
Combine ingredients in a jar with tight fitting lid. Shake well before using. Refrigerate unused portions.
Spray the ice cube trays with nonstick cooking spray. Follow box directions for mixing jello. Place 1 gummy worm in each ice cube section. Pour gelatin mixture over gummy worms. Refrigerate for 1 hour or until firm. Run knife around edge of each square. Remove from trays.
Mix cake mix as directed; pour into pan. Mix brown sugar, coconut and nuts. Sprinkle over cake mix. Bake as directed. In saucepan mix margarine, evaporated milk and sugar. Boil until sugar dissolves. Pour over cake.
In a mixing bowl, combine cabbage, lettuce, 1/4 cup Thousand Island dressing and caraway seed. In the bottom of a medium bowl or an 8 x 8 x 2-inch dish, place half of the cabbage mixture. Layer in the following order: half of the corned beef, remaining cabbage mixture, remaining corned beef, hard-cooked egg slices and cheese. Spread remaining Thousand Island salad dressing evenly over top of salad. Cover tightly with clear plastic wrap. Chill up to 24 hours. Before serving, top with crushed Melba toast. Makes 4 main dish servings.
Mix all together and sprinkle cheese on top. Use a 9 x 13- inch pan or slightly smaller. Cover and refrigerate overnight. Bake for 45 to 55 minutes at 350°. Serve immediately. Serves 10 people. Can half recipe.
Heat oven to 350°. Spray rectangular pan (13 x 9 x 2-inch) with Pam. Mix pie filling and cinnamon; reserve. Beat flour, granulated sugar, milk, softened margarine, baking powder, salt and eggs in a large bowl on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl frequently for 2 minutes. Pour half of the batter (about 2 cups) into pan. Spoon half of the pie filling mixture (about 1 cup) over batter in pan. Repeat with remaining batter and pie filling mixture. Sprinkle brown sugar and nuts over pie filling mixture. Drizzle with melted margarine. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Serve warm. Yields 12 to 16 servings.
Cut tops off of bell peppers; remove core and seeds. Wash peppers. Remove and discard the stems from pepper tops and chop the tops.
Sprinkle pork or chicken with salt and pepper to taste. Bake in covered dish at 350° until tender and juices run clear. Combine other ingredients until well blended. Pour over pork chops or chicken and continue to bake covered at 350° for 30 more minutes.
Cream oleo and shortening. Add the sugars, eggs and vanilla. After sifting the flour and baking powder, add to mixture. After mixing well, add the rest of the ingredients; mix well. Use 1/4 cup or an ice cream scoop per cookie. Put on ungreased cookie sheet; 6 to a sheet. Cook for about 15 minutes at 350°. Let cool on cookie sheet for 15 minutes to prevent breakage.
Cream margarine, sugar and cream cheese until light and fluffy. Add dash of salt and vanilla. Beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes. Serves 20 to 25.
In covered blender, blend 1 cup fruit at high speed 30 seconds. In 2-quart pan, mix cornstarch and water until smooth. Add mashed fruit, syrup and lemon juice. Stirring constantly, bring to boil over medium heat and boil 1 minute. Turn into bowl; cover surface with waxed paper. Cool 1 hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Serves 6 to 8.
Stir 1 cake Rennet, 2 cups flour and 2 eggs into 2 cups milk. Add to 3 gallons lukewarm milk. Continue stirring until the milk starts to curdle, with the milk held constantly at lukewarm temperature. Then let stand for 20 minutes, still lukewarm.
In a large saucepan, combine milk and flour and whisk over medium heat until no lumps remain (about 1 minute). Stir in mustard, salt, black pepper and cayenne. Cook, stirring frequently, until lightly thickened and no floury taste remains (about 4 minutes). Stir in the Pepper Jack cheese and remove from heat. Meanwhile, bring a large pot of water to boil. Add broccoli and cook until crisp-tender (about 3 minutes). Drain well and transfer to a serving dish. Pour in cheese sauce and toss to coat well. Makes 4 servings.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides. Use tips to fill in spaces on bottom. Follow directions on no bake cheese cake and add cream cheese (soften in microwave). Refrigerate for 1 hour. Remove and add fruit topping when ready to serve.
Heat oven to 375°. Place apple pie filling in lightly greased 9-inch square baking dish. Wash cranberries and remove stems. Drain well. Chop coarsely. Stir into pie filling.
Cream butter and sugar. Add remaining ingredients and mix well. Let stand 1/2 hour, then form into balls in the palm of your hand. Place on ungreased cookie sheet. Bake 10 minutes at 350°. While still warm, roll in powdered sugar. Wonderful Christmas cookies.
Heat oven to 350°. Grease 9 x 13-inch pan. Combine butter, brown sugar and egg; beat until fluffy. Stir in orange peel. Combine flour, pumpkin spice, baking soda and salt; blend into butter mixture alternately with applesauce. Stir in figs and walnuts. Spread into greased pan. Bake for 20 to 25 minutes or until golden brown. Cool 5 minutes. Combine powdered sugar, milk and vanilla; mix well. Spread over warm uncut bars. Cool completely before cutting. Yields 2 dozen.
Mix pretzels, 3 tablespoons sugar and oleo. Press into 9 x 12-inch pan. Bake at 350° for 10 minutes. Let cool.
Press into a 10 x 3-inch pan graham cracker crumbs, sugar, butter after mixing well. Mix eggs, 2 sticks butter and confectioners sugar for 20 minutes and spread on crust. Spread pineapple on mixture. Then slice bananas on top of pineapple. Spread Cool Whip on top of bananas and top with crushed nuts.
Clean and de-seed chilies without tearing each chili. Stuff chili by inserting a sliver of cheese. Beat eggs. With a little oil in a frypan, put in a large spoonful of eggs and spread out enough to be able to place stuffed chili in center. As it cooks, wrap egg around chili, turning over to seal. Microwave with enchilada sauce.
Mix dry ingredients. Beat eggs, milk and Crisco together. Stir into dry ingredients. Blend well. Drop by teaspoonfuls into hot oil in deep fryer. Cook until golden brown. Drain on paper towel lined cookie tray or dish. Dust with granulated sugar, confectioners sugar or a mix of cinnamon and sugar. Makes 42 to 48 doughnut holes.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand milk, lemon juice and food coloring. Pour into a baked pie shell. Bake 30 minutes. Cool. Chill. Spread with whipped cream.
Bake cornbread according to directions. Cool in pan and crumble. Mix radishes, green pepper, onions and tomatoes with crumbled cornbread. Stir in Miracle Whip, mustard and cucumber dressing. Chill.
Mix the peanut butter and honey together. Spread mixture on four slices of bread. Top with the remaining slices to make sandwiches. Mix the eggs and the milk together. Melt the margarine in a frying pan over medium heat. Dip each sandwich in the egg mixture and place in frying pan. Brown the sandwiches on both sides.
Mix the flour and salt. Cut in Crisco thoroughly and finely. Add remaining ingredients; mix well. Refrigerate and use as needed. Makes 5 crusts. Crusts freeze well.