HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking soda and salt. Set aside. Blend margarine and sugar until light and fluffy. Beat in egg and vanilla. Stir in chopped candy bars and dry ingredients until well blended. Chill 30 minutes. Drop by 1/2 teaspoon onto greased baking sheet. Bake at 350° for 10 to 12 minutes. Cool. Makes 4 to 6 dozen.
Combine all ingredients; mix well. Press firmly onto well-greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake in preheated 350° oven for about 20 minutes. Cool. Cut into bars. Store, tightly covered, in cool, dry place.
In heavy frying pan, heat 1 cup sugar. Do not stir or touch until brown. Turn off stove and mix until melted. Pour into 2-quart deep dish casserole; set aside. Heat milk in saucepan on low. In another bowl beat eggs with 1/2 cup sugar, salt and vanilla. Add to milk gradually; mix. Pour over caramel in casserole. Place in large pan filled with water and bake at 325° for 2 hours. Cool and refrigerate.
Heat the butter in large skillet. Saute the zucchini, garlic and onion until tender. Add tomatoes, seasonings and wine. Reduce heat. Simmer slowly until liquid is completely reduced. Serve as side dish or good over rice.
In crock-pot or large kettle, combine juices, sugar and spices. Take whole orange stud with whole cloves. Drop into juices. Simmer one hour on high, then several hours on low. Serve warm. A holiday favorite.
In large bowl, beat egg slightly with fork. Stir in milk and cooking oil. In separate bowl, sift together dry ingredients. Add to large bowl. Stir just until flour is moistened. Batter should be lumpy; do not overmix. Fill muffin cups half full of batter. Drop a scant teaspoon of jelly on center of batter. Add more batter to fill the cup 2/3 full. Bake at 400° for 20 to 25 minutes.
Place can of milk in freezer until frosty on outside of can. Drain pineapple into small saucepan and heat juice. Combine Jell-O and cream cheese with warm juice. Beat milk until stiff; fold in pineapple and marshmallows. Fold in juice mixture. Place nuts on top.
Fry the bacon with the pepper and garlic salt until crisp. Remove the bacon and break into small pieces. Return to grease. Place lettuce in a large bowl. Add warm bacon and grease and onions. Toss together and serve immediately.
Melt chocolate chips and peanut butter in top of double boiler. Add peanuts. Stir and drop by teaspoon on waxed paper.
Mix first five ingredients in a large bowl. Mix last three ingredients and pour over salad. Mix well and chill. (I add shredded carrots for color.)
Let one 3 ounce package cream cheese and 1/2 cup butter soften; blend together. Stir in 1 cup sifted all-purpose flour. Chill 1 hour. Shape in 2 dozen 1-inch balls. Place in ungreased 1 3/4-inch muffin pans. Press dough against bottom and sides. Beat together egg, brown sugar, butter, vanilla and salt just until smooth. Divide 1/3 cup coarsely broken pecans among tarts. Add egg mixture. Top with 1/3 cup coarsely broken pecans. Bake at 325° for 25 minutes or until filling is set. Cool. Remove from pans. Makes 2 dozen.
In skillet, brown beef, onion and garlic until meat is crumbly. Drain excess fat. Cool. Stir in shredded cheese, parsley, crumbs, egg and season to taste with salt and pepper. Cook shells in salted water until almost tender (approximately 15 minutes); drain. Use meat mixture to stuff shells. Make a layer with 1 cup of sauce on bottom of 13 x 9-inch pan. Place stuffed shells on top of sauce side by side in single layer. Pour remaining sauce over shells. Sprinkle with Parmesan cheese. Bake in preheated 400° oven for 20 to 25 minutes until bubbly.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender; 10 to 12 minutes. Drain. Place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Makes 6 to 8 servings.
Melt 4 tablespoons butter in a large skillet. Add onions and saute until soft (20 minutes). Melt remaining 4 tablespoons butter and toss with crackers. Press into a 9-inch pie plate. Stir flour into sauteed onions; cook 1 minute. Stir in chicken broth and cook until thickened and creamy (2 minutes). Remove from heat. Whisk together egg yolks and sour cream. Add nutmeg, salt and pepper. Add to onions and mix. Pour onion mixture into pie plate. Top with cheese and sprinkle with paprika. Bake at 350° for 35 to 40 minutes until lightly browned and bubbly.
Preheat oven to 350°. Mix all ingredients and put in greased angel food cake pan. Bake for 45 minutes. Sprinkle with powdered sugar.
Cook ground beef; drain grease off. Add spaghetti sauce to ground beef and mix well. Set aside. Cook noodles in 2 quarts of boiling water for 6 minutes. Drain noodles and rinse well. Set aside. Combine beaten egg, cottage cheese, Parmesan cheese and parsley flakes. Set aside. Spray inside of crock-pot with cooking spray. Put layer of noodles in the bottom of crock-pot. Spread spaghetti sauce and hamburger over noodles. Top with 1/4 cup of shredded Cheddar and Mozzarella cheeses. Add a layer of noodles. Repeat all the steps until you reach the top of the crock-pot. The top layer will be the hamburger layer. Cook the lasagna 1 hour on high. Turn temperature to low and cook for 3 hours more. Add remaining cheese 1 hour before serving.
Cook pasta according to directions on the box. Dice tomatoes, onions, cucumbers and green peppers and mix with drained pasta. Add 3/4 jar of salad dressing. Mix Italian dressing according to the directions and pour over salad. Chill overnight.
Tear beef into small pieces in a large bowl. Add all the ingredients to beef with your hands. Form into a ball. Chill at least a couple of hours.
Bring water and raisins to boil in saucepan. Cook 3 minutes. Cool. Do not drain. Cream shortening. Add eggs and vanilla. Combine dry ingredients. Gradually add to creamed mixture. Stir in nuts and raisins. Drop teaspoons onto greased cookie sheet. Bake at 350° for 12 to 14 minutes or until set, but not hard.
Beat oil and eggs with mixer. Beat in sugar until light. Sift dry ingredients and add to oil mixture, beat well. Remove beaters and stir in apples by hand. Spread batter in a well-greased 9 x 13-inch pan. Drizzle lemon juice over batter. Do not stir in. Bake in 350° oven for 1 hour or until done. Cool and frost with frosting.
Dissolve yeast in warm water. Sift flour, salt and sugar. Cut in shortening. Add yeast water. The dough will be rather sticky. Use a wooden spoon to mix. Keep stirring until the dough is elastic like strands when you pull the dough from the bowl. Place the dough in a greased bowl and cover with plastic wrap. Refrigerate immediately. The next day, place the dough on a well floured board. Roll out and cut into desired shapes. Place them on a greased pan. Cover with a cloth and let rise until doubled in size. You may brush with margarine before or after baking. Bake in a 450° oven for 15 minutes.
Preheat oven to 375°. Beat egg, shortening, butter, vanilla and 1/2 of the cake mix until smooth. Then stir in remaining cake mix until smooth. Roll dough out and cut in shape desired. Bake 8 to 10 minutes. Poke fork holes in when fresh out of oven. Cool. Put on ice cream between layers and freeze.
Wash, dry and slice romaine lettuce into long, thin strips. Mix balsamic vinegar and oil pour on lettuce. Toss well. Put on salad plates. Top with bleu cheese crumbles. Core pear and cut into slices. Saut in butter until brown. Put on top of lettuce and top with pecan halves. Serves 2.
Melt marshmallows in the milk. Cool. Crush candy bars. Stir into marshmallow mixture; add Cool Whip. Pour into graham cracker crust. Refrigerate.
Dissolve Jell-O in boiling water. Add frozen strawberries and stir until thawed. Add bananas and pecans. Pour 1/2 mixture into 8 x 13 bowl and put in refrigerator until set. Spread on sour cream. Pour on remaining Jell-O mixture on top. Place in refrigerator until entire mixture sets.
Melt margarine and marshmallows in milk over low heat, stirring constantly. Mix together remaining ingredients except coconut. Pour milk over mixture. Stir together until well mixed. Form into 1 1/2-inch balls and roll in coconut. Pack in airtight container. Yield: 200 balls.
First mix cream cheese and sour cream together. On 12-inch plate, spread cream cheese and sour cream mixture. Sprinkle with onion, shredded lettuce, tomatoes and Cheddar cheese. Top with taco sauce. The taco chips are used to dip into the mixture.
Saute onion and celery in oleo. Mix other ingredients. Bake in buttered casserole dish 30 minutes at 350°. Add a little grated cheese over top.
To Microwave: In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas and onions. Cover with lid; microwave on High 10 minutes or until boiling, stirring twice during cooking. With fork, stir broth in swirling motion. Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.
Place flour and salt in small bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles small peas. Sprinkle water over mixture. Stir with fork to form a ball. Roll out on floured pastry board with rolling pin to about 12-inch circle. Fit into glass 9-inch pie plate. Trim and flute edge. Prick pastry with fork. Cook on High for 6 to 7 minutes. Pastry is done when it looks dry and blistered and is not doughy. Cool; add filling.
Saute onion and broccoli in butter in large skillet until onion is tender. Remove from heat. Stir in remaining ingredients. Spoon mixture into a lightly greased 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes or until bubbly. Serves 6.
Preheat oven to 325°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLemon brand and food coloring, if desired. Pour into prepared pastry shell. Bake 30 minutes. Cool. Chill. Spread with Cool Whip. Garnish with lemon as desired. Refrigerate leftovers.
Preheat oven to 375°. Butter 2 x 10 x 15-inch baking dish. Toss apples with lemon juice in large bowl. Add 1 cup brown sugar and toss to coat. Arrange apple mixture in even layer in prepared baking dish. Mix remaining 1 cup brown sugar, oats, flour and cinnamon in large bowl. Cut in butter until mixture resembles coarse meal. Sprinkle mixture evenly over apples. Bake about 1 hour. Serves 12.
Cook apricots until tender. Add remaining ingredients and cook for 30 to 45 minutes over low heat.
Cook meat; drain. Add all ingredients to crock-pot (do not drain cans). Stir. Cook on high for 2 to 3 hours or low for 4 to 5 hours. Serve. Garnish with cheese and sour cream.
Drain pineapples and add enough water to make two cups. Heat this to boiling and then dissolve Jells in it, then add 1 cup cold water. Let this set and start to jell in the refrigerator. Fold in the can of whole cranberry sauce, pineapple and nuts. Let it jell.
Cook noodles as directed on box. Add cheese until melted. Mix in mayo. Mix in bell pepper and pimiento. Add salt and black pepper to taste. Refrigerate.
Mix sour cream, cream cheese, green onions (chopped) and chilies well. Spread on flour tortillas; roll tortillas up. Cut into bite-size pieces. Serve with picante sauce.
Mix 1/2 stuffing and butter together. Place in bottom of 9 x 13 pan. Bone and shred chicken. Mix chicken and soup together. Pour over stuffing in pan. Add salt and pepper. Spread remaining stuffing over top. Pour chicken broth over this and brown in oven at 375° to 400°. Can be prepared the day before needed.
Brown sausage and drain on paper towels. Divide and spread evenly in the bottom of the pie shells. Mix eggs, sour cream, mustard, milk, salt, pepper and cheese. Pour mixture over sausage in pie crusts. Bake at 350° for about 45 minutes.
Cut wings at joints. Discard tips. Mix remaining ingredients. Marinate wings. Bake 1 hour at 325°. Turn often and baste.
In a large dishpan or plastic container, combine crackers, raisins, nuts and fruit. Mix well. Melt the marshmallows with the condensed milk in microwave in a large bowl. Pour into dishpan with other ingredients. Mix well and add juice to mixture. Mixture needs to be moist enough to pack in a 13 x 9 x 2 cake pan. Line pan with wax paper for easy removal. Chill in refrigerator, then cut into 5 pieces the narrow way.
Cook cake as directed on box in two 9-inch layers. Cool and slice each layer into two layers. Mix sugar and sour cream together. Add 1 1/2 packages of coconut to sugar mixture. Place filling between layers and sprinkle with remainder. Let stand overnight or several hours before serving. This freezes well. Keep stored in refrigerator. Stays moist a long time.
Cook raisins in boiling water for 5 minutes; drain, reserving water. Cream shortening and sugar. Add eggs; beat until smooth. Sift flour, salt, soda and spices; mix with oatmeal. Add and cream raisin liquid. Add dates and nuts. Drop onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
*If using beef liver, place liver in a flat dish and cover with milk. Let sit 3 or more hours. This softens the flavor of the liver.
Mix well and bake at 350° for 25 to 30 minutes. Serve with crackers.
Pour all fruit, except mandarin oranges, in large bowl with their juices. Drain oranges, then add them to the fruit mixture. Add dry pudding and drink powder. Stir until thoroughly mixed. Refrigerate.
Core apples and slice. Dip apple in pie plate with lemon and water. Drain. Spread the topping on the apples and sprinkle with curry. Topping will accommodate 2 apples.
Combine all ingredients in mixer bowl; mix well. Pour into greased 9 x 13-inch baking pan. Bake at 400° for 45 minutes or until brown. Yield: 10 servings.
Cook squash and onion in salt water; drain. Season with pepper, margarine and 1/2 of stuffing mix. Add soup, sour cream and pimento. Top with remaining stuffing mix. Bake in a casserole dish for 25 minutes at 350°.
Place turkey in a glass baking dish. In a small bowl combine all remaining ingredients; spread over turkey. Cover and refrigerate overnight. Remove turkey, reserve marinade. Grill turkey, covered, over medium-hot coals, basting often with marinade, for 1 to 1 1/4 hours or until juices run clear or internal temperature reaches 170°.
Mix margarine, marshmallows, salt and vanilla in saucepan over low heat. In a bowl mix popcorn with gumdrops. Pour marshmallow mixture over popcorn mixture. Mix together. Wet hands with cold water and shape into balls. May also be pushed down into a cake pan or bread pan.
Cream margarine and cream cheese together. Add eggs, vanilla, pound cake mix and pecans. Mix well. Add confectioners sugar. Mix. Batter will be thick. Bake in greased 9 x 13 pan at 350° for 45 minutes. Let cool. Sprinkle with confectioners sugar.
Beat eggs, sugar, syrup, salt, vanilla and butter. Place pecans on bottom of unbaked pie crust. Pour on mix. Bake at 350° for about 1 hour. The nuts rise to the top, which will be crusty. A knife inserted in will come out clean.
Crumble cookies in bottom of a 9 x 13-inch glass dish. Melt 2 tablespoons of butter; pour over cookie crumbs and press down. Freeze for 15 minutes.
Preheat oven to 350. Line 2 nonstick baking sheets with baking mats. Sift together flour, baking powder and salt. Set aside. In a bowl, use an electric mixer fitted with a paddle attachment. Cream the butter and 3/4 cup sugar until the mixture is light & fluffy. Add the vanilla, milk, egg and lemon zest. Slowly add dry ingredients. When well mixed, remove the dough from the bowl. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour. Divide dough into 4 equal parts. Row out each piece of dough between 2 pieces of plastic wrap to form a rough circle 8 inches across and a 1/4 inch thick. Peel off the top piece of plastic wrap, and use a pastry wheel to cut the circle into 6 equal wedges. Using the back of a knife, mark each cookie with 3 or 4 lines radiating from the point of the triangle. Brush with egg white. Sprinkle each group of wedges with 1 Tbsp. sugar. Transfer to cookie sheets. Bake until crisp and golden brown, 10-12 minutes. Cool on wire rack.
Pour Italian dressing mix into a plastic bag and take each piece of chicken and coat with dressing. Cook or bake in a glass dish for 15 minutes in a 350° oven.
Make a syrup of 6 cups sugar and 4 cups water. While hot, add jello. When cool, add lemon juice, orange juice, pineapple juice, 1 gallon water and almond.
Cut up chicken. Slice bell pepper, onions and potatoes in large pieces and place in large deep dish pan. Pour Ro-Tel tomatoes over this. Bake at 350° at least 1 to 1 1/2 hours. Bread and salad and you have a great meal.
Mix all ingredients together; put in individual small jars (baby food jars or 1/2 pint jars). Decorate with ribbons and holly. Great gifts for good friends.
Beat eggs 1/2 hour. Gradually add powdered sugar until mixed (5 or 10 minutes). Add anise oil, then add flour, salt and baking powder by folding in with a spoon. Roll out 1/4-inch thick and	press design with a springerle board or springerle rolling pin. Cut	apart and let set out overnight on a greased cookie sheet. Bake at 300° for 15 or 20 minutes or until light brown. Makes about 60 cookies.
Preheat oven to 325°. Combine all ingredients. Beat at medium speed for 1 to 2 minutes. Pour into greased 9-inch square baking pan. Bake for 25 to 35 minutes or until toothpick placed in center remains clean. Serve with whipped cream.
Whip cream cheese, eggs, sugar and vanilla until smooth. Place one wafer in a cupcake paper. Fill it with 1 tablespoon of cream cheese mixture. Bake at 350° for 15 minutes.
Brown onion and pepper in teaspoon oil. Mix soup, Ro-Tel, chili powder and garlic salt in a medium sized pan and heat. Place Doritos on bottom of 9 x 13-inch cake pan. Pour broth from chicken on crushed Doritos (enough to cover 1/2 of the Doritos). Place chicken pieces on top of Doritos and pour soup mixture on top of chicken. Put onion and pepper on top of this. Bake at 350° for 30 minutes. Remove from oven and place Velveeta on top. Return to oven until cheese is melted.
Mix first 4 ingredients. Cream well and then add other ingredients and mix. Make in small balls and mash flat. Bake at 325° for 15 minutes. You can add chopped pecans or chocolate.
Sift together dry ingredients. In separate bowl, beat eggs, milk and melted shortening. Stir into dry mixture and add corn. Drop from tablespoon into about 1/2-inch of hot oil in skillet. Drain on paper towels.
Simmer pork steaks until tender. Drain can of sauerkraut. Cook noodles as directed.
Sprinkle onions on fillets. Sprinkle margarine on fillets. Sprinkle lemon juice on fillets. Sprinkle Worcestershire sauce on fillets. Pour tomatoes over fillets. Cover with parsley. Bake at 400° for 35 to 40 minutes. Great served over a bed of rice, using sauce cooked in the pan.
Mix all ingredients and put into casserole dish. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease loaf pan. Combine butter and sugar. Mix well. Add eggs, lemon peel, extract and milk. Add flour, baking powder and salt. Stir until just moistened. Fold in nuts. Pour into pan. Bake 50 to 60 minutes.
Mix all items together. If too dry, add a little condensed milk. Shape into cake and put into refrigerator. I use cracker and raisin boxes to store. To mix a large amount, increase each item accordingly.
Mix and pour into 2 pie crusts. Bake at 350° until light brown. About 30 to 35 minutes.
Place chicken into a deep dish. Mix cream of chicken soup, wine and margarine in a small bowl. Lay the 8 slices over the chicken; pour mixture over the cheese. Top with stuffing mix. Bake for 1 hour at 350°.
Beat the eggs slightly and combine with sugar, salt, nutmeg and vanilla. Slowly add scalded milk; mix well. Pour in pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 25 minutes.
Cook the vinegar, water and pickle salt for 3 to 5 minutes. Pour over fiddleheads that are already in canning jars. Once this is done, place each amount of spice in each jar. Seal jars; cook for 5 minutes in canner.
Arrange spaghetti in a large greased baking dish. Drain mushrooms and reserve broth. Top spaghetti with turkey and mushrooms.
Boil onion and sliced zucchini together for 5 minutes. Stir together cream of chicken soup, sour cream and grated carrots. Stir onion and zucchini in with this also (after boiling). Pour this vegetable mixture in a 9 x 13-inch casserole dish.
Mix all ingredients thoroughly. Serve with corn chips or Tostados. To keep fresh, place avocado seed in center of guacamole.
Brown beef and drain; add seasoning mix and water. Return to boil; reduce heat to simmer for 15 minutes. Spread over crust; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Layer on toppings; cut into squares.
Break bread in greased 9 x 13-inch glass baking dish. Mix eggs and all other ingredients and pour over bread. Cover tightly with foil. Let stand in refrigerator overnight. Bake covered at 325° for 45 minutes. Uncover and bake additional 15 minutes. Let stand a few minutes, then cut into squares and serve. Fresh fruit goes well with this dish.
Mix all ingredients until smooth. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 7 to 8 minutes. Cool slightly. Place on a wire rack.
Sift. Add egg, milk, sugar and butter. Add dry ingredients and just enough flour so doesn't stick. Chill.
Blend bananas well in processor or blender. Add pineapple and blend. Add remaining ingredients (except 7-Up). Blend and freeze in individual serving containers. (2 lb. size butter bowls makes 4 servings). Set out 15-30 minutes prior to serving. Then pour some of the 7-Up over tops. Will make a mush-ice consistency.
Heat oven to 325°. Roll meat in flour; brown in hot oil over medium heat. Stir in rest of ingredients. Pour into 2-quart baking dish. Bake, covered, 1 3/4 hours. Makes 6 servings.
Mix together all ingredients and pour into a greased 9 x 13-inch pan. Bake 2 hours, covered, in a 300° oven, then 1/2 hour, uncovered.
Boil together first five items. Remove from heat and add remaining ingredients. Drop by tablespoons on waxed paper to cool or spread on pan to harden.
Scrub potatoes. Dry thoroughly. Bake at 325° until tender. Cut baked potatoes lengthwise. Scoop out potato and place in large bowl. Add butter, milk, salt, pepper, onion and cheese. Whip. Mix in crab meat. Re-fill potato shells. Sprinkle with paprika. Re-heat in very hot oven for 15 minutes.
Scald milk with cinnamon, remove cinnamon and add butter and sugar; stirring well. Add slowly to beaten eggs, mix well. Add rice and raisins. Turn into buttered baking dish and bake in slow oven (300°) for 45 minutes or until brown. Yields 6 portions.
Clean mushrooms; remove the stems. Place mushroom caps on a cookie sheet. Chop stems in a food processor until fine. Saute margarine, finely chopped garlic and 2 cups bread crumbs. Add chopped mushroom stems to sauteed mixture. Cool until thickened. Stuff mushroom caps with mixture. Sprinkle with cheese. Bake at 350° for 1/2 hour.
Boil peas, add a little salt and drain. Mix all; set overnight and add more dressing in the morning.
Cook until tender the potatoes and onion in enough salted water to cover. Add milk and pepper; heat thoroughly. In the meantime, in small skillet, heat flour until browned. Melt in butter. Stir browned flour slowly into soup and simmer for a few minutes, adding parsley and chopped eggs.
Bring water, chicken, mushroom soup, pepper, and bouillon to boil, stirring often. Separate biscuits in half. Drop 1 at a time into boiling mixture. Stir gently. Cover, reduce heat to low and simmer. Stirring occasionally 15 to 20 minutes. Cook 25 minutes.
Preheat oven to 425°. Rub tuna steaks with oil; season lightly with pepper. In skillet, saute onion in remaining oil until it is limp. Add chopped tomatoes and vermouth; cook briefly. Place steaks in a shallow pan. Pour on onion-tomato mixture. Bake 12 to 15 minutes, depending on thickness. Sprinkle with basil. Serves 4.
Make cream puff dough.	Bake in a 10 x 15 greased pan for 15 to 20 minutes; cool.