HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter square pan. Melt chocolate chips over low heat. Add milk; stir and add vanilla, nuts and marshmallows. Pour into pan. Press down and chill. Cut and eat.
Slice green tomatoes	into thin slices. Dip in 1 cup milk or buttermilk, then dip into corn meal. Season to taste. Fry until brown on both sides in small amount of vegetable oil and margarine on medium heat. Serve warm.
Mix first 4 ingredients and pour into casserole dish sprayed with Pam. Crush Ritz crackers and spread over top. Pour melted margarine over top and bake at 350° for 20 minutes.
Cream shortening, brown sugar and sugar. Add eggs; beat well. Add 1 cup flour, soda, vanilla, baking powder and salt. Mix remaining flour, oatmeal, Rice Krispies and coconut together, then add to creamed mixture.
In heavy saucepan, cook sugar until it dissolves. Add remaining ingredients; cook to hard ball stage, stirring occasionally. Pour into buttered pan; let cool. When still warm, butter hands and pull taffy until it has a satiny finish. Cut to desired sizes; wrap in waxed paper.
In medium saucepan, combine powdered sugar, milk, chips and butter. Heat to boiling. Boil 8 minutes, stirring constantly. Stir in vanilla.
Cut and season steak. Roll in flour. Heat oil in large skillet and brown steak strips on all sides. Add onions, peppers and 1 cup water. Simmer 10 minutes stirring occasionally. Add tomato juice, tomatoes and sugar. Simmer 30 minutes, covered. Serve over bed of rice.
Bake 2 pie crusts; let cool. In a large bowl mix the milk and lemon juice. Fold in fruit, then Cool Whip. Pour mixture into cooked pie crusts. Chill until ready to serve.
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into a 13 x 9-inch pan. Refrigerate 3 hours or until firm.
Slice zucchini paper thin and put in large mixing bowl. Add onion. In separate bowl, combine other ingredients and pour batter over zucchini and onion. Stir to thinly coat zucchini with batter and pour into sprayed 9 x 13-inch baking dish. Bake, uncovered, 25 to 30 minutes at 350° or until golden brown. Recipe should make 4 to 5 dozen 1 to 2-inch pieces or 6 servings as an entree.
grease pot with Crisco. Put layers of macaroni and layers of cheese, use two layers of Velveeta as well. Mix rest of ingredients and pour over the top of macaroni and cheese. Sprinkle top with paprika. Cook on low about three hours and thirty minutes. Cheese lovers put 3 cups of sharp cheese.
Mix together eggs and oil; add dry ingredients which have been sifted together. Then add strawberries and nuts. Bake in 2 loaf pans at 350° for 1 hour.
Blend together butter and sugar. Beat in eggs, one at a time. Stir in mashed bananas. Sift together flour, baking powder, salt and soda. Blend into creamed mixture alternately with milk. Stir in nuts. Pour into 9 x 5 x 3-inch pan or tube pan which has been coated with additional butter. Bake at 350° for 1 hour or until done.
Mix all ingredients together and set aside 2/3 cup of batter. Press remainder into a greased 9 x 13 pan.
Mix all ingredients together. Add enough mayo and plain yogurt or sour cream to make "dippy."
Cook chicken in microwave on high ( 8 minutes per pound). Grease 9x13-inch pyrex dish. Cut tortillas into 1-inch strips. Cut up chicken into small chunks, mix with onion, soups, milk and green chilies. Make 2 layers of tortilla strips, chicken mixture and cheese. Rich and Creamy!
Combine the first 6 ingredients. Form into 5 or 6 tiny oblong loaves. Place on cookie sheet and brown under broiler for 7 to 8 minutes or until pink has disappeared. While loaves are broiling, combine the catsup, vinegar and brown sugar. These ingredients should form a thick glaze. Pour mixture over meat loaves and broil for approximately 5 more minutes.
Pam a jelly-roll type cookie sheet and line with graham crackers. Break each cracker in half so there are sections of two. Melt butter and margarine together. Add sugar. Bring to a boil and boil 3 minutes. Add nuts and vanilla. Pour over crackers. Bake at 350° for 10 minutes. Cut into individual crackers while hot.
Drain green beans; place in bottom of 9-inch round baking dish. Slice tomatoes over top; drizzle with butter. Sprinkle with onion, salt and oregano. Top with cheese slices. Bake in oven at 350° for 30 minutes or microwave for 10 minutes until heated through.
Melt butter. Add onion and about 1/2 cup water; bring to a boil. Add broccoli; cook for 3 minutes. Add rice; boil again. Remove from heat; let set for 15 minutes. Stir in soup and cheese; top with crushed chips or bread crumbs. Bake at 350° for 30 to 40 minutes.
Place chicken breasts in a large shallow dish. Combine remaining ingredients. Stir well and pour over chicken. Cover and marinate chicken in the refrigerator 2 hours. Remove chicken from marinade, discarding marinade. Grill chicken over hot coals about 8 minutes on each side.
Melt oleo and 1/2 dressing. Put in bottom of baking dish. Layer remaining ingredients in this order: chicken, sour cream, soup and milk mixed, remainder of dressing. Pour broth over top. Bake at 350° for 30 to 40 minutes.
Cream sugar and oleo; add flour and blend. Add eggs 1 at a time. Beat well and add lemon juice. Put in greased 11 x 17-inch pan and spread. Mark with knife into 40 squares. Place 1 tablespoon pie filling in each square. Bake at 350° for 30 minutes. Dust with powdered sugar. Cut into squares when cool.
Break up angel food cake. Layer angel food cake, then strawberries, then glaze, then Cool Whip. Repeat. Chill about 1 hour before serving.
Combine meat, bread crumbs, egg and salt. Shape into about 18 meatballs. Brown in skillet or oven. Drain. In Dutch oven or deep skillet, combine browned meatballs, water, rice, carrots, green pepper and onion. Cover and simmer about 25 minutes or until vegetables are cooked. Add cheese and heat until melted. Makes 4 to 6 servings.
Mix together sugar, shortening, eggs, baking soda, salt and sour cream. Stir in flour. Dough will be soft. Chill for 1 hour. Roll out and cut. Bake at 350° for 10 minutes. Makes 6 dozen.
Grease pan. Heat syrup, butter and chips to boiling. Stir constantly. Remove from heat. Stir in vanilla. Pour over cereal. Toss until coated. Fold in marshmallows, one cup at a time. Press into pan lined with wax paper. Wait one hour.
Melt butter, add flour and sugar and mix. Spread thinly on pizza pan. Bake 10 minutes at 350°. Cool.
Mix together the peanut butter, margarine, sugars and milk. Add remaining ingredients. Form into balls. Roll in sugar. Bake 10 minutes at 350° in oven (on middle rack). Take out, put a chocolate Kiss in the center and return to oven for 1 minute.
In large skillet, cook sausage, cumin and garlic powder, stirring often; drain. Add onions and green peppers. Saute until crisp tender. Dissolve bouillon in water; add to skillet. Stir in green chilies, rice and rice seasoning packet. Bring to a boil. Reduce heat; simmer, uncovered 5 to 10 minutes or until water is absorbed.
Mix all ingredients on medium speed. Pour in greased/floured loaf pan (glass or metal). Bake at 325 degrees for about 1 hour. Cool for 10 minutes and turn out of loaf pan.
Mix cake mix, butter and 1/2 can milk. Spread 1/2 mixture in 9 x 13-inch greased pan. Bake at 350° for 6 to 8 minutes. Melt caramels and remaining 1/2 can milk in microwave or double boiler. Add chocolate chips and pecans. Pour over cake mixture in pan. Top with remaining cake mix. Bake at 350° for 15 to 20 minutes. Cool and cut into squares.
Cook Rice-A-Roni according to directions. Reserve liquid from artichoke hearts and mix with 1/3 cup mayonnaise. Toss ingredients together. Add reserved liquid and mayo mixture. Refrigerate. Best served next day cold.
Mix all together the first three ingredients, thinning if necessary with milk. Spread on bread slice, top with slice of cucumbers.	Garnish with slice of olive or sprinkle on dillweed.
Bring 1 cup berries, 3/4 cup sugar, 3/4 cup water and lemon rind to a boil in a saucepan. Combine remaining sugar, water and cornstarch; stir into boiling berries. Cook for about 1 minute or until clear and thickened. Cool. Place remaining fresh berries in a baked pie shell. Cover with the cooled glaze and chill until completely set. Serve with whipped cream.
Mix with spoon (do not use mixer). Pour into 2 (9-inch) cake pans. Bake at 325° for 45 to 50 minutes. Cool cake completely before taking out of pans.
Beat eggs until thick. In another bowl, mix cheese with 1/2 pound melted butter. Add eggs and mix well. Line an 11 x 14 x 2-inch pan with 10 buttered sheets of filo. Add egg-cheese mixture and top with 8 buttered sheets of filo. Bake at 350° for about 30 minutes or until golden brown. Cut into small squares and serve warm.
Sift dry ingredients. Add apples, nuts and raisins. Stir in oil and eggs. Mix well. Pour into 9 x 13 greased pan. Bake at 350° for approximately 55 minutes.
Boil jello, water and sugar for 3 minutes. Remove from heat. Add cream cheese, baby food and pineapple. Mix well. Fold in whipped topping. Chill.
Mix ingredients; shape into a ring. Chill. Fill center of ring and cover top with strawberry preserves.
Mix mustard, salt and sugar. Blend in blender or food processor, onion, vinegar and sugar mixture. With machine on, slowly add small amount of oil. Blend in celery seed. Serve on greens, fruit salad or shredded cabbage. Makes 1 1/3 cups.
Line pie shell with berries, reserving 1 cup for glace. Simmer cornstarch, sugar and water until clear. Add 1 cup berries and cook until colored and thick (not very long). Add lemon juice and cool. Slowly pour over berries in shell and chill. Decorate border with piped whipped cream.
Sprinkle chicken with salt and pepper. Brown rice and onion in butter. Spread rice mixture in buttered pan. Add soup and broth. Place chicken on top of rice and broth mixture. Cover in a 13 x 9 x 2-inch dish tightly and bake for 1 hour. Remove cover. Bake 15 minutes more. Serves 6 to 8.
Boil and cool chicken; debone and cut into bite-size pieces. Drain asparagus and spread in bottom of buttered casserole. Top with the chicken. Mix the mayonnaise, soup, lemon juice and cheese; pour over the chicken. Mix the crackers and melted butter, then sprinkle on top. Bake at 350° for 25 minutes.
Boil noodles until tender and drain. Mix soup, milk and salt; heat, stirring constantly. Add cheese and stir until melted. Add remaining ingredients. Pour over noodles; mix well. Top with bread crumbs. Bake in hot oven (375°) in uncovered dish about 30 minutes.
Mix cheese, fines herbes, chives, Worcestershire sauce and garlic. Scrape bowl with spatula. With hands, shape cheese into a wheel. On wax paper, roll the shaped cheese into the seasoned pepper. Pepper should cover entire wheel of cheese.
Crush Oreos into crumbs. Mix with Cool Whip and ice cream. Pour in 9 x 13-inch pan and freeze.
Mix apples, sugar and nuts; let stand for a few minutes. Beat eggs slightly and add oil and vanilla. Sift together flour, soda, cinnamon and salt. Add flour mixture and apple mixture. Bake at 350° for about an hour.
Melt margarine in medium saucepan. Add peanut butter. Stir. Mix in well the graham cracker crumbs and powdered sugar. Press into a 9 x 13-inch pan and cool. Melt the chocolate chips and "frost" mixture in pan. Cool and cut into squares. Be sure to cut before chocolate gets too hard or will crack when cut.
Preheat oven to 400°. Use muffin cups or grease cups. Mix flour, baking powder, salt and sugar. On low heat, melt margarine and honey. Remove from heat. Cool; add milk and egg. Add wet to dry mixture. Stir only until moist. Stir in blueberries gently. Fill cups 1/2 full. Bake 20 minutes. Yields 12 muffins.
Combine butter, oil and sugars in large mixing bowl; mix well. Add eggs and beat 1 minute until well blended. Add vanilla; beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Preheat oven to 300°. Place frozen Tater Tots in bottom of casserole dish. Place cheese slices on top of Tater Tots. Place cooked ground meat on top of cheese. Pour 1 can cream of mushroom soup on top of ground meat. Cover with more cheese slices. Bake at 300° for 20 to 25 minutes.
Beat eggs until thick. Add sugar, milk, vanilla, coconut and melted margarine. Pour into pie crust. Bake 1 hour at 300°.
Mix all ingredients together and simmer for about 10 minutes until hot. Raisins can also be added of desired. Put in a bowl and pass at the table with slices of ham.
Spray muffin cups with Pam. Cook bacon until partially browned. Put each bacon in a muffin cup forming in a ring. Drop eggs into each cup. Season with salt and pepper to taste. Bake in a 350° oven until eggs are cooked and bacon is crisp. This is great when you have a crowd to feed.
Preheat oven to 350°. Cream butter, sugars and oil. Add eggs and vanilla. Beat well so oil does not separate. Add flour, mixed with cream of tartar, baking soda and salt. St ir in rice cereal, oats, coconut and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten slightly. Bake on lower shelf of oven for 5 to 6 minutes. Move to middle of oven and bake until slightly browned, about 5 minutes. Watch carefully so cookies do not become too brown. Remove from sheet and cool.
Finely chop the first 5 ingredients. Soak gelatin in cold water. Dissolve in hot water and let cool. Stir in mayonnaise. Add vegetables. Mix and refrigerate.
Cream margarine and sugar. Blend in egg and vanilla. Add flour and salt; mix well. Spread over bottom of 10 x 15-inch ungreased pan. Bake 25 minutes (350°) in oven. Sprinkle top immediately with chocolate chips. Spread melted chips around to cover evenly. Sprinkle fine nut meats over top.
Cream butter flavored Crisco and sugar in a large bowl at medium speed of electric mixer. Beat in egg and vanilla. Combine flour with baking soda, cream of tartar and salt. Blend into creamed mixture. Cover and chill at least 2 hours.
Brown hamburger meat with onion and drain. Add salt, pepper and garlic powder to taste. Add diced potatoes and 1 small can of tomato sauce. Add enough water to just cover meat and potatoes. Stir; bring to boil. Cover and simmer until all water is absorbed.
Mix oil and milk; pour in flour and stir, forming sticky mixture. Place on floured board, knead 5 or 6 times. Roll out and cut. Bake at 475° for 12 to 14 minutes.
Pepperidge Farm pastry comes frozen (defrost 20 minutes before using). Spread with thin layer of jelly and brown sugar. Roll both ends toward the center. Slice and bake at 375° for 20 to 25 minutes until bottom is golden brown.
Slice and boil carrots until tender. Cool. Slice onions, chop pepper and mix with carrots. Combine remaining ingredients in medium bowl, to make a marinade; pour over vegetables. Cover and chill at least 6 hours. Serve cold.
Wash mushrooms; remove stems and chop them. Heat 3 tablespoons olive oil in small saucepan and steam onion and garlic about 5 minutes. Add bread crumbs and fry 2 to 3 minutes, until crisp. Add parsley, mushroom stems, ham, cheese and salt and pepper to taste. Put mushrooms "cap up" in ovenproof dish. Stuff with filling. Add a few drops of olive oil.
Sift cake flour together with baking powder and cocoa 2 times. Cream shortening with 2 1/4 cups sugar. Add egg yolks, one at a time. Then alternately add dry ingredients with wets (milk and vanilla). Then fold in egg whites, beaten to peaks and into which 3/4 cup sugar has been incorporated. Cut waxed paper to fit bottom of 10-inch tube pan. Grease the paper and dust with cocoa after placing in pan. Bake 1 hour and 20 to 30 minutes. Test with a toothpick. Do not overbake. Cool in pan on wire rack for 30 minutes. Turn out carefully. Cool completely before slicing.
Place in roasting pan on rack in a 375° oven. Cook, uncovered, with fat side up 1 hour and 15 minutes. Turn oven off and do not open for 5 hours. Forty-five minutes before serving, add freshly ground pepper (optional). Return to 300° oven until serving time. Roast may be rubbed with a mixture of gourmet pepper, salt, onion powder, garlic powder and paprika before cooking, if you prefer seasoning.
1. Place shredded cabbage in bowl in layers alternating with sliced onion rings. 2. Top with sugar. Bring rest of ingredients to boil in sauce pan. Pour this over the cabbage while still hot. Cover and refridgerate 4-6 hours. 3. Mix and serve. Keep stored in refridgerator.
Preheat oven to 350°. Mix flour, sugar, cinnamon, soda and salt together. Make a well in the center. Mash strawberries well. Add eggs and oil. Combine with flour mixture. Mix well. If batter appears too dry, add reserved juice or 1/4 to 1/3 cup milk. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake 1 hour. Let loaves cool completely. Serve with fruit butter.
Mix well and bake at 350° for 1 hour. Makes 2 loaves.
Put layer of cherries in bottom. Drain juice off pineapple and put over cherries. Put layer of powdered cake mix. Slice butter and put on in layer. Spread coconut over top of cake. Sprinkle on walnuts. Bake in 350° oven for 35 minutes or well done.
Grease and line a 12 x 8-inch pan. Preheat the oven to 350°. Gently heat margarine, sugar and syrup until just melted. In a bowl, sift the flour, ginger and cinnamon; mix well until evenly colored. Stir in the melted mixture. Beat the eggs into this mixture. Warm the milk until lukewarm; add the bicarbonate of soda. Beat well until smooth and even (mixture will be very soft). Pour mixture into greased pan and bake for 1 to 1 1/4 hours. Leave in the baking pan for about 10 minutes before cutting into squares.
Line pie plate with 1/2 cup of the crushed wafers or crackers. Cream butter and sugar thoroughly. Add egg yolk and almond extract and cream some more. Spread over crumbs. (For easier spreading,	dip knife in egg white.) Put apricots in blender or food processor and mince fine. Spread over mixture. Cover with whipped cream, beaten stiff, and top with 1/4 cup crumbs. Let chill in refrigerator at least 4 hours.
Mix lemonade, cream cheese and lemon juice in electric mixer until well blended. Add Eagle Brand milk and Cool Whip. Pour into graham cracker crust and refrigerate until ready to serve.
Melt margarine over medium heat in saut pan. Add honey, mustard, curry powder and salt; mix well to blend. Place chicken in baking dish and cover with the butter-honey mixture. Bake, uncovered, basting often at 350° for 1 hour or until fork-tender.
Heat applesauce. Dissolve jello in hot applesauce. Let cool. Add cold water and stir. Set in refrigerator.
Mix flour, salt and pepper. Pound into steak. Brown meat and onion in hot fat. Add tomatoes. Cover and cook over low heat or in oven for 1 1/2 hours.
Preheat oven to 350°. Beat oil and sugar. Beat in eggs and vanilla. Add flour, baking soda, salt and cinnamon. Stir in apples and nuts. Bake for 45 to 60 minutes in a 9 x 13-inch pan. Frost with icing.
Brown meat and onion; drain off the fat. Add the next 4 ingredients. Put 2 cups of cabbage in a 2-quart casserole dish; top with half the meat sauce. Cover with remaining cabbage; pour meat sauce over top. Cover with casserole lid or foil; bake in moderate oven (350°) for about 45 minutes. Serves 4 or 5.
Combine crushed mint and water in a saucepan. Bring to a boil; reduce heat and simmer 15 minutes. Remove and discard mint. Add sugar; return to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside. For each serving, fill a glass with 1 cup crushed ice. Add 1/4 cup bourbon and 1 tablespoon mint syrup, stirring gently. Garnish with a fresh mint sprig. Yields 48 servings.
Place onion in 5-quart cooker; top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper. Pour over the ribs. Cover and cook on low for 8 to 9 hours or until the meat is tender. Makes 6 to 8 servings.
Crush all honey graham crackers. Mix with pecans and raisins. Melt marshmallows in milk over low heat. Allow mixture to cool. Stir in crackers, pecans and raisins. Pour into cake pan and place in refrigerator 4 to 6 hours.
Cream butter and sugar. Add eggs, one at a time, beating well. Sift flour and add slowly to mixture, beating constantly. Add cream (not whipped) and vanilla. Grease and flour tube pan. Put cake in cold oven and set at 325°. Bake for 1 hour and 15 minutes.
Place bread cubes in greased 13 x 9-inch pan. Cook sausage, then place on top of bread evenly. Mix together eggs, milk, salt, mustard and pepper. Pour this over bread and sausage evenly. Top with 8 ounces shredded cheese. Cover with foil. Refrigerate overnight. Bake for 1 hour at 325°.
Put crackers in blender 2 at time to make crumbs. Add margarine. Shape into an 8-inch pie pan (bottom only). Bake at 325° for 8 minutes. Make pudding to directions, then add peanut butter to pudding. Pour in pie pan and refrigerate for 1 hour. Makes 4 servings.
Cook macaroni. Melt butter and add flour, seasonings and milk. Cook this 3 minutes and stir in cheese and heat until melted. Add macaroni and beef; heat 5 minutes. Pour into casserole. Top with bread crumbs and broil until lightly browned.
Beat the eggs and add the remaining ingredients in this order: sugar, flour, salt, syrup, butter, vanilla and nuts. Pour into 9-inch unbaked pie shell. Bake 1 hour in a 350° oven.
Mix above ingredients together. Add more flour just until you create a soft, moist dough. Flour a counter top and put dough in center. Using a floured rolling pin, roll dough to approximately 1/8 inch to 1/4 inch thick. Taking a sharp knife, cut the dough into rectangles approximately 2 inches x 3 inches. Take roast drippings and add enough water to make about 3 inches of broth in bottom of large saucepan. Add salt and pepper to taste. If you are short on drippings and the water dilutes it too much, add beef bouillon cubes to make extra fluid or canned beef broth. Gently peel dumplings from counter. Add them to boiling broth one at a time and immerse them totally before adding the next dumpling. Cover and cook about 10 minutes.
Mix; put in large iron skillet. Bake at 350° for 30 to 40 minutes.
Cream butter, Crisco and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, salt and cocoa. Add alternately with milk.	Bake in a tube pan at 275° for 2 hours and 15 minutes.
In large saucepan, brown finely diced or crushed garlic and onions with olive oil. Add cans of tomatoes and tomato puree. Cook 20 minutes. Add salt, pepper, basil, fine cut celery leaf, marjoram and parsley. Cook for 1 hour and add water, if evaporating. Clean and wash all fish. Scrub clam shells and crab legs. Cut snapper and flounder in half. Place in sauce (shrimp, scallop, calamari). Cook 5 minutes. Add crab legs, snapper, mushrooms and clams. Cook another 5 to 10 minutes. Add wine and sugar. Cook 3 minutes. Boil macaroni until tender, not soft; drain. Pour seafood sauce over and serve.
Grease pan with butter and line bottom of pan with marshmallows. Drain pineapple (save juice). Mix cake as directed. Use pineapple juice in mix. Pour the mixture over the marshmallows. Spread the crushed pineapple over the mix. Bake at 350° for 40 minutes or until tester comes out clean.
Boil chicken and cube. Mix Pepperidge Farm dressing according to directions on package. Save 1/3 mixture for topping. Combine cubed chicken with soup, milk, mushrooms and onions. Mix well. Put 2/3 package of dressing on bottom of 9 x 13-inch pan; add chicken mixture. Top with the remaining 1/3 dressing. Bake 1 hour at 350°.
Mix sugars and shortening together. Add egg. Add flour, oats, salt, soda, vanilla and nuts. Mix at medium speed until well mixed.
Mix cranberries and sugar. Cover cranberries with foil and bake at 350° for 1 hour. Add walnuts and bake for 15 minutes. Stir in orange marmalade and lemon juice. Chill.
Heat the oven to 375°. Grease a muffin pan. Fit a biscuit into the bottom of each muffin cup. Place a spoonful of jam over each biscuit. Beat together the sugar, margarine, egg and almond extract. Stir in almonds. Spoon some of this mixture into each muffin cup. Bake about 25 minutes. Remove the biscuits from the pan. Cool.
Mix all ingredients in medium saucepan; cook until it forms a ball over medium heat, stirring constantly. It will go fast.