HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 12 x 17-inch cookie sheet and set aside. Preheat oven to 200°. Measure sugar and syrup; put in saucepan. Stir and cook over medium heat, stirring frequently. Bring to a boil. Remove from heat. Add peanut butter and vanilla; mix well. Stir in Rice Krispies. Put into prepared cookie sheet. Press down slightly. Sprinkle chips evenly on top of bars. Put in oven and leave in until chips are melted soft enough to blend and spread. Let cool and enjoy!
Cook sausage until browned; drain. Add remaining ingredients. Pour into greased 13 x 9 x 2-inch dish. Cover. Bake at 350° for 30 minutes. Uncover and stir. Bake an additional 30 minutes. Let stand 10 minutes. Garnish with fresh mushrooms and pepper strips. Yields 10 to 12 servings.
Cook and dice carrots; set aside. Combine all other ingredients. Pour over carrots. Refrigerate for 4 hours. Serve. Lasts in refrigerator at least 4 weeks.
Combine crumbs and butter; press firmly on bottom of 9-inch spring-form pan. Mix in large bowl the cheese until fluffy; gradually add Eagle Brand and blend until smooth. Add eggs, cornstarch and extract; mix well. Pour into pan. Bake at 300° for 55 minutes or until center is set. Cool; chill. Slice and serve with cherry filling over top.
Cook onions 10 minutes; drain. Mix all together; boil for 20 minutes. Makes 7 quarts or 14 pints.
Combine all ingredients. Bake at 350° for 45 to 55 minutes. Serves 8.
Mix all together and roll out on board sprinkled with 3 parts sugar to 1 part flour. Cut dough half lengthwise and sprinkle with filling. Roll like a jelly roll from corner to corner.
Cut dates. Place in bowl and sprinkle with baking soda. Pour boiling water over and let stand until lukewarm. Add butter, sugar and beaten eggs. Add balance of dry ingredients. Bake in greased loaf pan (two). Bake at 300° for 40 to 45 minutes. Check to see if done with toothpick.
With a mixer, combine cream cheese, lemon juice, Tabasco, onion, Worcestershire sauce and garlic salt. Spread this mixture with a spatula on a platter or large round plate (like a crust). Pour chili sauce over cream cheese "crust" and spread evenly. Sprinkle the shrimp on top, forming the 3rd layer of your pizza. Serve with crackers - we love Sociables crackers. Can be made the night before.
Prepare and bake cake mix using package directions for a 9 x 13-inch cake pan. Pierce holes in top of cake with fork. Combine sweetened condensed milk and cream of coconut in bowl; mix well. Pour over cake. Cool completely. Spread with whipped topping; sprinkle with coconut. Chill overnight. Yield: 15 servings.
Mix dry ingredients; add milk, oil and eggs. Mix well. Add okra and onion; stir to mix. Drop by teaspoon into skillet of hot oil. Brown on both sides.
Peel and slice oranges, discarding seeds. Peel and slice cucumber. Chop onion and green pepper.
Mix all for 2 to 2 1/2 minutes. Pour into greased and floured Bundt pan which has nuts in the bottom, if you desire. Bake at 325° to 350° for 40 to 50 minutes.
Cream softened margarine with sugar. This will look coarse and crumbly. Add Eagle Brand milk. Mix until smooth. Add vanilla. Stir until blended. Chill in refrigerator for about 1 hour. Then shape sugar mixture around each cherry. Place on wax paper on cookie sheet. Freeze until hard (overnight).
Mix all ingredients well. Set for hour. Steam for 4 hours. Serve with sauce.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cake with white frosting and sprinkle with remaining chopped butterfinger.
Slowly blend Heinz distilled vinegar, prepared mustard, water, sugar, salt and 6 whole cloves. Simmer 10 minutes. Cool. Pour over 18 shelled hard-cooked eggs and sliced onions. Yellow food coloring may be added for a deeper color. Cover and refrigerate.
Brown the chops in a lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine the soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in the potatoes, 1/2 cup cheese and 1/2 can of the onions. Spoon the mixture into a 9 x 13-inch pan. Arrange the chops over the potatoes. Bake, covered, at 350° for 40 minutes. Top with the remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Peel sweet potatoes. Slice in half lengthwise. Place in an ovenproof dish. Cover with brown sugar and sugar. Sprinkle with cinnamon and dot with butter. Bake in 350° oven for 45 minutes to 1 hour.
Beat egg yolks with sugar until reaching a lemon color. Add pineapple juice. Cook over low heat, stirring constantly, about 8 minutes, until thick. Add marshmallows. Chill. When cold, fold in vanilla and whipped cream.
Mix all ingredients in a large bowl. Refrigerate. Can be used as salad or dessert.
Drain asparagus and combine with soup, chicken, cracker crumbs, cheese and water chestnuts in a 1-quart baking dish. Sprinkle with garlic powder and almonds.
Mix all ingredients in a bowl or screw-top jar. Makes 1 1/2 cups dressing. Keeps a week in refrigerator. Two tablespoons is 26 calories.
Preheat oven to 425°. Spray cookie sheet or large jelly roll pan with cooking spray. In a large bowl, mix potatoes with oil. Pour out potatoes into single layer on prepared pan. Salt. Bake 20 to 25 minutes, turning 2 to 3 times, until light brown. Resalt, if desired. Delicious!
Sprinkle the meat well with garlic and onion powder. Place in non-metallic roasting pan. Pour the liquid smoke and Worcestershire sauce over the meat. Place in refrigerator overnight, turning at least 1 time. When ready to cook, turn once more. Cover with foil and bake about 4 hours at 350°. Slices better after cooling.
Cook first 5 ingredients in double boiler until mixture is fairly thick. Add butter. Then layer bananas, dressing and peanuts. Keep layering until you run out of dressing.
Grate onion and saute in butter. Place in large baking dish with 1 cup of rice and bouillon cubes. Add water. Bake 1 hour in medium oven.
In a small saucepan, cook spinach according to package directions; drain well. In a medium saucepan, make white sauce by sauteing onions in margarine over low heat until tender; then stir in flour, adding milk all at once. Cook over low heat, stirring constantly, until bubbly. Boil and stir 1 minute more until smooth and thickened.
Mix all ingredients, but egg whites. Beat egg whites stiff and mix (fold) into cake batter. Put into greased pan. (I can still see Mother's pan. It was blue and white granite on the outside and white on the inside, about 9 x 13-inch size.)
Combine mashed bananas and sugar; blend well. Add egg and oil; mix well. Add flour, vanilla and nuts; mix well, then pour into well-greased and floured loaf pan. Bake at 350° for 45 to 60 minutes.
Rinse chicken	wings.	Add salt and	pepper to flour (other seasonings may be added if desired) in a bowl. Heat grease. Coat chicken wings with flour mixture and place in the grease for about 4 minutes or until done.	Take out wings and place in a bowl. Add butter to the hot wings and sprinkle hot sauce all over the chicken.
You also need a 60-quart boiling pot with basket, elevated propane burner, meat pump and long reed temperature gauge.
Boil water. Add Jell-O and sugar. Stir until dissolved. Add pineapple juice. Freeze. Thaw 4 hours before serving. Add 1 (2-liter) bottle of 7-Up.
Collect a 2-pound coffee can of peach pits. Soak pits overnight in cold water. Boil 15 minutes in same water; drain well and use the juice as you would any other juice to make jelly. Plum jelly can be made the same way.
Let the cheeses soften. Mix cheeses together with mixer until well blended. Add remaining ingredients, except nuts, and mix well. Roll into a ball, cover and place in refrigerator. Chill at least 2 hours. When ready to serve, roll it in the chopped nuts.
Brown meat and onion. Drain. Place in 8-inch casserole dish. Pour soup over meat. Top with cheese. Cover with Tater Tots. Sprinkle with paprika. Bake at 400° for 30 minutes or until Tater Tots are browned.
Combine the orange Jell-O, water, cream cheese and marshmallows and cook until melted and well blended. Set aside until it starts to set. Whip cream; blend into Jell-O with vanilla, pineapple and mayonnaise. Put in 11 x 13-inch pan and let stand until firm. Prepare the cherry Jell-O according to package directions. Cool and then pour over first mixture. Sprinkle with walnuts, if desired.
Cut broccoli into spears. Cook until crisp. Drain. Meanwhile, combine beaten eggs, cottage cheese, Cheddar cheese, onion, Worcestershire sauce, salt and pepper in a bowl.
Mix and beat all ingredients well. Bake in greased pan or muffin tins. Bake for 12 minutes or until brown at 475.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Mix all ingredients. Shape into 1 inch balls. Place 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Remove from pan immediately. Serve warm. Yield: about 7 dozen.
Cook cabbage for a few minutes. Saute onion and celery in a small amount of oil or margarine. Add soup and cheese, then mix all ingredients together, including bread crumbs. A few crumbs may be used to top the casserole. Bake at 350° for about 45 minutes.
Mix pumpkin, sugar, flour and egg yolks. Add melted butter. Add remaining ingredients and beaten egg whites last. Pour into unbaked pie shells, 3 or 4.
Stir honey and cinnamon into water in a saucepan. Add squash and lemon; bring to boil. Cover and simmer about 10 minutes, until squash is tender. Serves 4.
In heavy frypan, saute onion, garlic and parsley in oil until onion is tender, but not browned. Add scallops and simmer, turning often, until cooked (about 10 minutes). Season to taste, sprinkle hot, cooked linguini liberally with cheese. Spoon scallop mixture over all. Serves 4 to 6.
Cook zucchini until tender; drain. Squeeze out all liquid. Saute onion, pepper, garlic and rosemary in oil until tender. Add zucchini, corn, cheese, eggs, salt and pepper; mix. Turn into greased 2-quart casserole. Bake 45 minutes at 350°. Serves 8.
Line a cookie sheet with foil, then coat with cooking spray. Place crackers in rows to fill the sheet (you probably won't use the whole box, so make chili, too!) Melt butter in a saucepan, and add brown sugar. Boil for 3 minutes, stirring constantly. Pour syrup over crackers and spread gently to cover all of the crackers. Bake at 350° for 10 minutes. Remove and turn off oven. Sprinkle chocolate chips over top and place pan back in warm oven for 5 minutes until chocolate is melted. Spread chocolate evenly over crackers and top with pecans, if desired. Allow to cool completely, then cut (or break) into pieces.
Break challah into 1-inch pieces in a large bowl. Add half and half. Cover and let stand 1 hour, stirring occasionally.
Sift flour, salt and baking powder. Cream butter and sugar until light and fluffy; add eggs and beat thoroughly. Add flour and milk alternately, ending with flour. Bake in 10-inch tube pan about 50 minutes at 350°.
Mix all ingredients and place in heavy roaster with lid. Bake in 275° oven for 5 hours. Do not stir. Delicious!
Mix cake according to directions except for liquid. Pour red food coloring in measuring cup; finish filling with liquid called for. Bake as directed.
Brown meat and drain. Add barbecue sauce, peppers and onions. Cover and simmer 15 minutes. Serve on hard rolls.
Blend all ingredients well; roll between wax paper sheets. Take off top sheet and brush meat with 1 ounce liquid smoke diluted with 1 ounce of water. Place in oven on wire racks. Dry partially at 160°, then remove paper. Place back on wire racks and dry for another 3 to 4 hours. Cut as desired.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy). Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yield: 8 servings.
Preheat oven to 350°. Prepare the brownie mix according to the package directions. Pour batter into a greased 9 x 13-inch pan. Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.
Drain sauerkraut real well. Mix together lightly the potato soup, sour cream and milk. Blend this mixture into the drained sauerkraut lightly. Place in a greased casserole and top with Swiss cheese slices. Bake in 350° oven for 30 to 40 minutes.
Peel and cut eggplant. Steam until tender (10 to 15 minutes). Drain 1 hour (this removes excess water). Mix eggplant with remaining ingredients. Shape into patties. Fry on top of stove or bake in a 350° oven for 30 minutes.
Cook onion in margarine; stir in flour, salt and pepper. Add milk; cook until thick. Add cheese and stir until melted; remove from heat. In medium saucepan dissolve bouillon in water. Add bay leaf; add broccoli and simmer 20 minutes. Add to cheese mixture. Cook 10 more minutes on low heat.
Mix well. Pour into a greased and lined tube pan. Bake 50 to 60 minutes at 350° or bake in layer pans and cook according to cake box directions. Cool cake before frosting.
Mix sour cream and Cheddar cheese until well blended. Add onion, green pepper, salt, Tabasco sauce and milk; mix well. If necessary, add another tablespoon of milk to make a good dipping consistency. Cover; chill at least 1 hour. Serve with carrot and celery sticks. Makes 2 cups of dip.
Wash and slice potatoes (do not peel). Place in a saucepan and cover with water. Boil until tender. Drain completely. Line a greased casserole dish with a single layer of cooked potatoes. Sprinkle with part of the cheese and then with part of the bacon. Continue to layer in that order. Pour melted butter over all. Bake for 15 minutes in 350° oven.
Boil all together for about 10 minutes. Put in beets and simmer for about 10 minutes. Put in jars and seal.
Preheat oven to 375°. In large bowl with mixer at medium speed, beat all ingredients until well mixed. Drop by spoonful 1 inch apart on cookie sheet. Bake for 12 minutes or until lightly browned. Makes 16 to 20 cookies.
Heat oven to 425°. Grease large baking sheet. Combine flour, sugar, baking powder, salt and cream of tartar; blend with pastry cutter. Beat half and half and egg; reserve 2 tablespoons. Add to dry ingredients. Form soft dough. Knead 4 or 6 times and divide in half. Roll half into 8-inch round and cut into 4 wedges. Do second half. Pierce tops of scones with fork. Brush with reserved egg mix. Bake 15 to 18 minutes.
In large skillet, heat butter and oil. Add potatoes and onion and cook over medium heat until potatoes are lightly browned, turning occasionally. Add corned beef, salt, pepper and Worcestershire sauce. Cook over medium heat until hot, turning frequently.
Combine chicken, broth, soup and mixed vegetables in bowl; mix well. Spoon into 9x13 inch baking dish. Combine flour, margarine and milk in bowl; mix well. Spoon over chicken mixture. Bake at 400° for 1 hour. Yield: 6 servings.
Dissolve yeast in warm water. Add Crisco, sugar and salt. Beat in 1 1/2 cups of flour. Beat 2 minutes. Add rest of flour or enough flour just so it isn't sticky. Let raise until double. Make out into rolls. Let raise again. Bake at 350° for 20 minutes.
Mix low-fat Cool Whip with all the fresh or canned fruit. Add 1 to 3 drops of lemon juice and stir well. Let mixture set in refrigerator 15 to 25 minutes. Yields 4 to 8 servings.
Preheat oven to 350°. Grease a 5 x 6-inch loaf pan. Mix beef, oats, eggs, 1 can tomato sauce, onions, salt and pepper. Pack firmly into greased loaf pan. Chill until meat loaf is firm. Bake 1 hour.
Meatballs: Add Progresso bread crumbs, diced onion, salt and pepper to uncooked ground beef. Mix well. Roll into balls. Slow cook in frying pan until cooked through.
Follow directions for cake mix except add coconut to the cake mix. Put in 13 x 9 x 2-inch sheet pan.
Over low heat, melt butter. Stir in flour, salt and 1/4 teaspoon paprika until blended. Gradually stir in milk. Cook, stirring, until mixture is thickened. Remove from heat. Stir in tuna and remaining ingredients, except cheese.
Mix the first 6 ingredients well, then add the oatmeal and coconut. Stir and pour into a 9-inch pie shell. Bake at 350° for 1 hour.
Line a 9-inch pie plate with pastry; trim, seal and flute edges. Set aside.
Dissolve chocolate chips in pan. Add milk, graham crackers and nuts. Mix well. Drop with spoon on waxed paper. Allow to harden and cool. Cookies can be made any size you prefer.
Peel the potatoes and boil them in salted water. When they are thoroughly cooked, puree them, then while they are still hot, incorporate the flour and lightly beaten egg until a smooth paste is obtained. Leave them for 30 minutes.
Add potatoes and onion to oil and water in a 2 to 3-quart boiler or saucepan. Cook on medium heat for 20 minutes. Add shrimp; salt and pepper. Cook another 15 minutes, making sure potatoes are soft. Mixture should be thick, not soupy.
Preheat oven to 375°. In a large bowl, stir all ingredients together until well mixed. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 10 to 12 minutes until centers of cookies are golden brown. (Edges will look darker.) Cool on cookie sheet for about 1 minute, then remove.
Soften and combine cream cheese with dressing mix. Chill until ready to use. (Can be made 2 or 3 days ahead.) Spread on bread. Add a slice of cucumber. Sprinkle with dill weed.
Cook spinach and drain well. Spread 1/2 cup spaghetti sauce in a 13 x 9 x 2-inch pan. Layer one-half of each of the noodles, cottage cheese, yogurt mixture, spinach, Mozzarella, then spaghetti sauce. Repeat. Top with Parmesan. Add the cup of water around the sides; cover tightly with foil. Bake at 350° for one hour. Remove foil and bake 15 minutes longer. Let sit for 20 minutes before serving.
Mix all ingredients together and spoon onto a cookie sheet. Bake at 350° until cookies are done.
Mix these and spread on top with melted chocolate bits. This makes the icing. When cooled, cut into strips the size of a finger.
In very large mixing bowl, place chicken (cut into pieces), sliced mushrooms (reserving juice), pimento and onion. (*Add enough milk to mushroom juice to make 1 1/2 cups liquid.) Stir into mayonnaise together with seasonings. Add to chicken and toss lightly. Pour into large ungreased baking tin or casserole. Cover. Bake at 375° for about 45 minutes. Serve on hot, toasted Chinese noodles; top with toasted almonds. Serves about 16.
Fry and drain grease from pork chops. Fry onions. Put a little water in frying pan; add fried pork chops. Cook about 15 minutes. Then thicken with a little flour and water. Let simmer on low; season the gravy with salt and pepper.
Toothpicks will be needed to hold bread together during baking. Remember to count the toothpicks. Remove after baking. Preheat oven to 400°.
Peel and chop the onions and garlic. Wash and dry the chicken legs. Add salt and pepper to taste. Brown chicken in hot oil on both sides. Set aside. Saute briefly the onions and garlic in some oil. Add curry powder, soy sauce and brown sugar; saute, stirring for 1 minute. Add the broth and chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley. Serves 6.
Crush crackers into small pieces (not crumbs). Place in a baking dish. Mix in egg, onion and celery. Cover with broth until edges are visible. Bake at 350° for 45 minutes. Serves 4.
Combine peanut butter, milk and cream cheese in a large mixing bowl on low speed. Add powdered sugar and whipped topping; mix until smooth. Pour into a 9-inch graham cracker crust. Freeze until firm. Drizzle with chocolate syrup. Store leftovers in freezer.
Cook apricots, lemon juice, 1 cup sugar and pineapple juice to a boil then slowly add the other 1 cup sugar and the Clear Jell. Cook an additional 3 minutes. Ladle into pint jars. Seal with lids and rings. Put in hot water bath for 10 minutes.
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be thin.) Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool. Frost with One-Bowl Buttercream Frosting. (Recipe on every can of Hershey's cocoa.)
Boil potatoes; cool, peel and grate potatoes. Cook onions in melted margarine until onions are clear. Add cheese, sour cream and potatoes to the onion and margarine. Cook altogether over low heat until the cheese melts. Put into buttered casserole dish. Add more grated cheese on top. Bake in preheated 350° oven until cheese is bubbling.
Place rice in ungreased 9x12-inch baking dish. Mix liquids and pour into dish. Place chicken in mixture and sprinkle onion soup over. Bake at 325° for 2 hours.
Combine peanut butter, butterscotch morsels and chocolate morsels. Microwave (50% power) for 3 to 4 minutes. Add peanuts. Drop by teaspoonful on wax paper. Chill until firm. Store in refrigerator.
In a large bowl, mix ground beef, bread crumbs and 1 teaspoon salt. Shape mixture into 1-inch meatballs. In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until well browned on all sides, removing meatballs to a plate as they brown.
Dice onion and green pepper. Saute in cooking oil until tender. In another pan, cook frozen lima beans until tender. Drain. Dilute mushroom soup and combine all ingredients. Pour into baking dish topped with Mozzarella cheese. Bake until cheese is melted through, 20 to 25 minutes at 350°.
In pitcher combine water, orange juice, lemon and sugar. Dissolve sugar, then chill. Just before serving, add ginger ale. Scoop sherbet into glasses and pour juice mixture over it. Garnish with mint sprigs and orange slices or as desired.
Rinse and drain tuna. Mix tuna and other ingredients, except lettuce, in bowl. Use immediately or chill 1 to 2 hours. Serve on a bed of lettuce leaves.
Crush Oreos. Soften ice cream. Mix all ingredients together. Spread in 9 x 13-inch pan and freeze until serving.
Heat oven to 425°. Roll out pastry a little less than 1/8 inch thick and cut into 7-inch squares. Pare and core an apple for each dumpling.	Boil next 4 ingredients together for 3 minutes.
Heat oven to 350°. In large skillet, brown sausage. Drain well and set aside. In large bowl, combine milk, eggs, dry mustard and salt. Beat for 1 minute on medium speed. Stir in cheese, sausage and bread. Pour into ungreased 9 x 13-inch pan. Bake for 30 to 40 minutes, or until knife inserted into center comes out clean.
Cream sugar with salad dressing. Mix baking soda and water; add to creamed mixture. Sift flour and cocoa. Stir into creamed mixture and add salt and vanilla. Mix well. Bake at 350° until done.
Cream butter and sugar. Add eggs, beaten well. Stir in flour and salt. Dissolve soda in buttermilk; add to batter, mixing well. Stir in vanilla and apples. Spoon into well-greased and floured loaf pan (9 x 5 x 3-inch). Sprinkle with topping. Bake at 325° for 1 hour and 10 minutes.
Crush noodles; brown in melted margarine until golden. Add chicken broth and rice. Bring to a boil. Reduce heat; cover and simmer until broth is absorbed. (Can add small, drained peas.) Great with chicken.
Season chicken with salt and herbs. Heat oil. Brown chicken on both sides. Add lemon juice. Cover and simmer 5 minutes. Remove from heat. Let set 5 minutes, covered. Serve on rice with pan juices on top.
Mix tomato sauce, milk and egg into meat. Add remaining ingredients. If necessary, add more cracker crumbs. Mold into a loaf. Bake at 350°, covered, for an hour or a little more. Uncover and bake for 10 to 15 minutes.
Butter pan. Shape rolls into golf ball size. Put in Bundt pan half of the rolls. Sprinkle sugar, cinnamon, nuts and dry coconut pie filling over rolls. Repeat, using second dozen rolls. Put in cool oven overnight (uncovered). Next morning, remove rolls from oven. Preheat oven to 350°. Bake for 30 to 35 minutes.