HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cookie sheet with foil. Place crackers on foil in single layer. Melt butter in saucepan just to boiling. Add sugar to dissolve. Pour mixture over crackers. Bake for 10 minutes at 350°. Immediately sprinkle chocolate chips over and spread chocolate smooth when melted. Sprinkle with peanuts. Cool in refrigerator. Cut to squares.
Cook macaroni; drain. Put in large baking dish. Add onion, soup, milk, salt, pepper and corned beef. (Chunk up corned beef before adding.) Add 1 cup of grated cheese; mix well. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes.
Put apples, granulated sugar and 2 tablespoons flour in a 9-inch buttered baking dish. Mix brown sugar and 1/2 cup flour and cut in margarine. Add oats and cinnamon. Put over apples and bake at 300° for 1 hour.	Serve warm or cold. Freezes well and will serve 6 to 8 people.
Sift dry ingredients and set aside. In a large bowl, with mixer, beat eggs slightly. Add sugar; beat until thick and lemon colored. Fold in oil. Add dry ingredients slowly. Stir in carrots, pineapple, nuts and coconut. Mix well.
Cross 2 strips of bacon and place 1 patty in the center. Then place 1 onion slice and 1 tomato slice on top of patty. Bring the bacon over the top and fasten with a toothpick. Do this with all 4 patties. Bake 2 hours, covered, in a 350° oven. Uncover the last 15 minutes. If necessary, in the last half hour of cooking, add a little water.
Partially mash beans in chili with fork. Combine with remaining ingredients in saucepan; simmer 5 minutes, stirring occasionally. Serve hot with corn tortillas or potato chips. Makes 5 cups.
Boil potatoes until soft. Drain liquid but reserve 1/2 cup. Mix all ingredients together well. If salad is too thick add the liquid you reserved until it is as moist as desired.
Melt butter in baking dish. Add uncooked macaroni. Coat well with butter. Sprinkle salt, pepper and cheese over top. Pour milk over this. Stir and mix well. Bake, uncovered, at 325° for 1 hour.
In large pot, saute pepper and onion in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat and simmer until rice or macaroni is tender, 25 to 30 minutes. Stir occasionally.
Mix in a jar. Pour into greased muffin pans. Bake in 425° oven until brown.
Mix all ingredients together thoroughly. Drop by 1/4 cupfuls in hot frying pan with a little bacon grease or on a hot griddle. Cook on both sides until done and lightly browned. Can serve with syrup.
Preheat oven to 425°. Set a rack over a baking sheet and oil lightly or spray with nonstick cooking spray.
Mix chuck, rice, eggs, salt and pepper. Shape into 1-inch balls. Brown meatballs in oil on all sides in a skillet. Line 2 shallow 3-quart casseroles with aluminum foil. Divide meatballs evenly between casseroles. Add onions to pan drippings and cook until wilted. Add Chinese vegetables, mushrooms and chicken broth. Mix cornstarch, soy sauce and sherry until smooth. Stir into sauce and simmer, stirring constantly, until thickened. Spoon equal portions of sauce over meatballs. Bake 1 batch, uncovered, in 350° oven for 30 minutes. Freeze second batch. When frozen solid, lift from casserole, overwrap tightly in additional foil. Return to freezer. When ready to bake, replace frozen block in casserole. Bake, covered, in 400° oven until hot through, 1 1/2 hours. Each batch makes 8 servings.
Drain peas and asparagus. Layer peas, asparagus, sliced boiled eggs, cheese and mushroom soup. Top with cheese and crushed crackers. Bake at 350° for 30 minutes.
Saute onions in cooking oil. Add crawfish tails and cook about 10 to 15 minutes until crawfish turns pink, over low heat, stirring frequently. Add broth and heat to simmer. Add rice, green onion tops, bell peppers and seasonings. Bring to full boil; lower heat. Cover and simmer for about 30 minutes or until rice is tender. Serves 6.
Crush crackers until fine. Mix salmon and eggs in a large bowl. Gradually add crushed crackers. Form mixture into 3 to 4-inch patties. Melt enough butter in skillet to thinly coat skillet. Fry patties until done over medium high heat.
Combine first six ingredients in top of double boiler. Cook and stir over hot, not boiling, water until thick. Cool. Stir in fruits and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours and serve. We think we can't have Christmas dinner without it; we call it Snow Salad.
In a 3-quart saucepan, cook preserves and barbecue sauce until bubbly. Cut franks 1/4-inch thick. Add franks to saucepan. Boil. Simmer 20 minutes. Mix water and cornstarch until smooth. Add to hot mixture. Cook until thick. Serves 25.
Mix all ingredients together until smooth. Roll in chopped walnuts and parsley. Roll in foil or Saran Wrap. Chill well so they slice easily for your appetizer tray.
Shred cabbage, carrots and onion very fine. Combine all ingredients well. Cover and chill.
Cream the margarine and peanut butter. Add sugar until the consistency to form into balls the size of large marbles. Add vanilla. Mix thoroughly (this is best done with your hands).
In a large bowl blend sugar, margarine and chocolate. Add eggs, one at a time, until blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight.
Butter 8-inch square pan. In small microwave bowl, melt butterscotch chips with 1/3 can sweetened condensed milk; set aside.
Mix cake batter accordingly. Bake three layers for 20 minutes at 325°.
Combine the first 3 ingredients in a saucepan; bring to a boil. Remove from heat. Cover; let stand 5 minutes. Cool. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine the next 3 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind.
To sour milk, add 1 tablespoon vinegar or lemon juice to milk to equal 1/2 cup. Let stand until it curdles.
Combine first 3 ingredients. Cut in shortening; add yeast mixture and buttermilk. Mix with spoon or hands until dough is formed. Roll and cut on floured paper. Bake at 425° for 10 to 15 minutes. Keep in refrigerator the leftover dough in covered bowl.
Cook rice. Add rest of ingredients with rice. Best when made 1 to 2 days in advance. Optional: Add chicken or shrimp.
Cream sugar and shortening. Add egg yolks and mix well. Add lemon rind and juice. Add flour. Mix; add milk. Beat egg whites until very stiff and fold into mixture. Put into 2 unbaked 9-inch pie shells and bake 10 minutes at 400°, then 30 minutes at 350° on lower oven rack.
Moisten chops with water. Shake off excess. Shake or coat 1 or 2 chops at a time with coating mix. Discard any remaining mix. Place in 15 x 10 x 1-inch baking pan. Bake at 425° for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted. Makes 8 servings.
Preheat oven to 400°. Grease two 9-inch pie plates. Brown meat and onion. Drain well. Spread in plates. Sprinkle cheese on top of each plate. Mix Bisquick, milk and eggs. Pour over meat and cheese. Bake 30 minutes or until golden brown.
Mix together: chicken, soup, Veg-All, salt and pepper. Pour into one pie shell. Top with the other pie shell, pinching sides to seal.
Make the coffee and syrup in advance and have cold. Mix all liquid ingredients in punch bowl. Spoon ice cream on top. Serve immediately. Serves 20.
Cube and boil potatoes. Drain. Add onion, mushroom soup, sour cream and Velveeta cheese. Put in casserole dish and bake about 30 minutes at 375°. Layer top with cheese slices. Do not return to oven.
Use enough cold water to mix. Roll out thin and cover with grated cheese and pimentos. Roll up like a jelly roll. Cut into slices and put on top of chicken like biscuits. Cook until done at 400°.
Heat oven to 350°. Grease a square pan, 8 x 8 x 2-inches. Beat brown sugar and butter until fluffy.	Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes.	Mix cream cheese and granulated	sugar;	beat in remaining ingredients until smooth. Spread cream cheese mixture over layer in pan; sprinkle with reserved crumbly mixture. Bake until center is firm, about 25 minutes. Cut in about 16 (2-inch) squares. Store in refrigerator.
In blender, combine orange juice and strawberries. Blend until pureed. Put into a large pitcher and pour both sodas down the side of the pitcher, stirring gently. Garnish with berries. This can be made using sugar-free sodas and is very good for diabetic or other diets. Serves 8.
Cook onions and potatoes in salted water until tender; drain. Combine all ingredients and cook on low for 1 hour. Freezes well.
Wash and slice squash; boil in salted water until tender. Drain and mash. Saute onion in butter, add cream and crackers, stirring and cooking for a few minutes. Mix with squash and place in greased casserole. Cover with crumbs; dot with butter. Bake 1/2 hour at 400°.
Oil a work surface, i.e., counter top, marble slab, flat baking sheet. Combine orange peel, juice, sugar and spices in medium size saucepan. Stir until sugar is dissolved and bring to a boil over medium high heat. Add the pecans a few at a time, stirring constantly. When all the pecans have been added, continue to cook until pecans begin to lose their shine (2 to 3 minutes or more); remove pan from heat and continue to stir until all the pecans are clinging in a mass. Spread pecans on oiled surface to cool. Use 2 forks to separate pecans so they are not stuck together. When pecans are cooled and crisp, store in a covered jar. Makes 2 cups.
Brown meat well, then stir in soup mix, tomato sauce and water. Cover and simmer 15 minutes. In a 2-quart baking dish, alternate layers of noodles, meat sauce and cheese, ending with cheese. Bake in oven at 400° for 15 minutes or until bubbling.
Spread rolls out flat on large cookie sheet. Bake 10 minutes at oven temperature given on package. Let cool. Mix cream cheese, Ranch mix and mayonnaise together. Spread on cooled crust. Add chopped vegetable of your choice (broccoli, carrots, cauliflower, green peppers, cucumbers, tomatoes, etc.). Top with grated cheese.
In 4-quart saucepan, heat oil. Add sausage and onion; stir occasionally. Add tomatoes, water and bouillon; boil. Add pasta and beans. Reduce heat to low. Cover and simmer until pasta is tender, about 15 to 20 minutes.
Mix in order given and bake in an unbaked pie shell at 350° for 45 minutes or until done.
Cream butter; add brown sugar, beaten eggs and sifted dry ingredients; mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 7 minutes.
Mix together and pour into 1-quart casserole dish. Bake at 400° for 45 minutes.
Mix thoroughly neglectful church goers along with self-rising hypocrites. Add the dried deacons, sleepy singers and a pinch of tightwad tithers. Mixture should be good and lumpy. Let sit for sermon. Gradually add in jealousy, frozen amens and whispers. These ingredients will make it thick and stiff. Be sure to use a spoon. You don't want to miss a crumb. After all these ingredients are mixed up and sermon is over, add twinkle tongues and fault finders. This will add a good flavor to the roast. By this time, your preacher should be cooked, stewed and boiled. You should now have a well unbalanced roasted preacher. This recipe is well known throughout the churches today. It's simple and tasty and you don't even use a stove. A very weak Christian.
Mix cake according to package directions. Pour into 9 x 13-inch greased and floured cake pan. Mix the remaining 5 ingredients, beating until smooth. Pour evenly over cake batter. Bake at 350° for 60 minutes or until cake is done. When cool, sprinkle confectioners sugar on top.
Drain fruit and combine in baking dish. Add apple juice and sprinkle with spices. Bake at 325° for 45 minutes. Sprinkle with pecans. Serve warm. 109 calories per serving.
Spread bean dip in bottom of 9x6 glass dish. Spread guacamole dip on top of bean dip. Mix sour cream, mayonnaise, and taco seasoning together. Spread over guacamole. Chop onions, tomatoes, and jalepeno. Mix gently and spread over top of sour cream. Top with cheese. Use Doritos or taco chips for dipping.
Fill quart jars with fresh cucumbers any size you like. Pour mixture over cucumbers to fill jar. Cold pack 10 minutes.
Combine all but almonds; mix well. Pour into 2-quart baking dish. Sprinkle on nuts. Bake at 350° for 30 to 40 minutes.
Mix chicken, eggs, mushrooms, mayonnaise, onion and black olives. Butter both sides of bread and make sandwiches with the filling. Mix together chicken soup and sour cream. Place sandwiches in 9 x 13-inch pan. Pour soup and cream mixture over sandwiches. Add a dash of paprika and bake for 20 minutes at 350°. Makes 8 servings.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes (starting when mixture has reached a full rolling boil). Remove from heat and add oats, nuts, vanilla and peanut butter. Beat well until well blended. Spoon onto wax paper.
Arrange fillets in single layer on well-greased (or use Pam spray) 10 x 15-inch baking sheet. Sprinkle with salt. Mix spaghetti sauce and onion. Pour over fillets. Bake, uncovered, at 350° until fish flakes easily with fork, about 25 to 30 minutes. Sprinkle with cheese. Return to oven until cheese melts, about 3 minutes. Serves 8.
Cut each squash in half and remove seeds and fibers; pare squash and cut into 1/2-inch slices. Stir together brown sugar, butter, flour, salt and mace. In an ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch), place squash, then apples. Top with sugar mixture. Cover with foil. Bake at 350° for 50 to 60 minutes or until squash is tender. Yields 6 servings.
Preheat oven to 350°. Remove seeds from peppers. Combine remaining ingredients; fill each pepper with approximately 1/3 cup of rice mixture. Place in shallow baking dish. Cover. Bake for 30 to 35 minutes or until thoroughly heated. Makes 6 servings.
Place meat in Dutch oven. Season with salt, pepper, paprika and onion soup mix. Add potatoes, carrots, celery and mushrooms. In saucepan, blend celery soup with water and wine, cooking over medium heat. Before mixture begins to boil, remove from heat and pour over meat and vegetables. Cover and bake at 250° to 300° for 4 to 5 hours, until vegetables are tender.
Melt Crisco into frying pan. Mix all ingredients in bowl. Pour mixture onto pan according to desired size. Flip as pancakes become solid.
Cut meat into thin strips, dust with flour and pepper. In large skillet, brown meat in butter. Add mushrooms, onions and garlic. Brown lightly. Stir in soup. Cover and cook 1 hour or until meat is tender, stirring now and then. Gradually blend in sour cream. Cook over low heat for 5 minutes. Serve over noodles. Makes 4 generous servings.
Place roast in large roasting pan. Cover the roast with water. Then add all remaining ingredients. Cover and cook at 250° for 8 hours. Remove bones. (Meat should cook to pieces.) Stir meat mixture together. Serve over Doritos. Top with grated cheese, chopped onion, lettuce, tomatoes, sour cream, sliced ripe olives and picante sauce, if desired. Serves a large group. Can also be served with flour tortillas.
Prepare Jell-O per package instructions. Pour into a cake pan and jell slightly. Fold sliced bananas and drained pineapple chunks into slightly set Jell-O (reserve pineapple juice). Mix together sugar, flour, beaten eggs, pineapple juice and butter. Cook until thickened. Add marshmallows. Stir and let cool. Mix Dream Whip per package instructions. Fold into cooled custard mixture. Pour over Jell-O. Sprinkle with graham cracker crumbs or nuts. Chill about 1 hour.
Combine the first 3 ingredients in a large bowl. Mix remaining items for marinade. Pour over carrot mixture. Refrigerate for at least 12 hours before serving cold. Serves 12.
Saute green onions and oil on medium heat for 3 minutes. Chop shrimp in. Put fire on high and put shrimp stock and whipping cream in; mix well. Add lemon juice and paprika. Mix for 5 minutes. When ready to eat, mix in cold stock and cornstarch until smooth.
Drain and set cooked spaghetti aside. Mix all ingredients, cook and stir until it forms a creamy sauce and cheese is melted (cook on medium heat). Stir often. Mix cheese sauce with cooked spaghetti. Place in baking dish. Sprinkle paprika on top of spaghetti. Bake 20 or 30 minutes in 350° oven.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add turkey, broccoli and 1/2 cup of the cheese. Mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish. Separate crescent dough into one large and two small rectangles; firmly press perforations to seal. Cut large rectangle lengthwise into fourths, forming four 12-inch strips. Cut remaining rectangles lengthwise into thirds, forming six 8-inch strips. Place dough strips over turkey mixture in lattice design. Sprinkle with remaining cheese. Bake at 350° for 40 to 45 minutes or until crust is golden brown. Makes 8 to 10 servings.
Combine all ingredients in blender and drop potato pieces in a few at a time. Blend until potato is fine. You may have to pour a little of the liquid in dish to make room for all of the potato. Spray an 8-inch square baking dish with Pam. Bake at 375° for 1 hour.
Mix together sugar, flour, baking soda, vanilla, eggs and fruit cocktail. Sprinkle 1/2 cup brown sugar and nuts on top. Bake for 40 minutes in a 400° oven.
Put apples in 8-inch square baking dish. Mix remaining ingredients and crumble over top of apples. Bake in 350° oven for 30 minutes or until apples are tender.
Combine spaghetti sauce mix, tomato paste, tomato sauce and water; bring to a boil over low heat. Remove from heat. Combine eggs, Ricotta cheese and spinach, mixing well. Set aside.
In a skillet, brown chops on both sides. Season with salt and pepper. Place rice in a 12 x 7 1/2-inch baking dish. Pour orange juice over rice. Arrange pork chops on rice. Pour chicken soup over all. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes longer.
Split squash in half and scoop out strings and seed. Cut squash in quarters and steam for 30 minutes or until very soft. Scoop out pulp and set aside. In skillet, melt butter and add oil. When hot, add onion and saute until wilted. Add potatoes to skillet and stir. Cook for 15 minutes. Place potato mixture, stock and squash in large kettle. Bring to a boil, then stir in thyme. Simmer soup for 25 minutes. Let cool slightly and puree in blender. Return to kettle, stir in milk and heat again. Serve hot with Parmesan cheese and parsley sprinkled on top.
Preheat oven to 375°. In a bowl, cream together butter and brown and white sugars. Add eggs and beat well. In a separate bowl, sift together flour, soda and salt. Add to butter mixture. Blend. Stir in chocolate chips, oatmeal, vanilla and nuts. Blend thoroughly. Drop by the tablespoon onto greased cookie sheet. Bake 8 to 10 minutes. Cool. Makes 36 cookies.
Brown chops slowly in frying pan. Place in casserole. combine cracker crumbs, onion, egg, salt and 1/2 cup milk. This makes a dressing. Place a mound of dressing on each chop. Add remaining milk. Cover and bake at 350° for 45 minutes. Remove cover and continue cooking for 15 more minutes. Makes 4 servings.
In medium casserole dish, mix together Veg-All, onion and mayonnaise. Sprinkle Cheddar cheese on top and bake for 20 minutes at 325°. Sprinkle French fried onions on top of cheese and bake for 5 more minutes.
Combine peaches, sugar, 1 tablespoon baking mix and cinnamon in 1-quart casserole. Mix remaining 2/3 cup baking mix with brown sugar in medium bowl. Cut in butter until size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes or until toothpick in crust comes out clean. Let stand 5 minutes. Good served warm with ice cream.
Mix all of the ingredients. Chill for several hours or overnight in a covered container. Serve on crackers.
Cook ground beef and onion until brown; pour off fat. Add tomatoes, kidney beans, tomato sauce, chili powder, brown sugar, salt and pepper. Simmer for 30 to 40 minutes.
Defrost potatoes. Combine with butter. Add rest of ingredients and mix together. Put in a 9 x 13-inch dish. Sprinkle with bread crumbs and bake at 350° for 1 hour. Add fried onions for last 10 minutes.
Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes and next 6 ingredients. Simmer, uncovered, 45 minutes.
Line large rectangular pan with about 9 tortillas. Brown ground beef and onion; add seasonings. Pour meat mixture over tortillas. Mix together beans with cubed cheese. Pour over other mixture. Cut remainder of tortillas in strips and place on pie. Mix together Ro-Tel and soup. Pour over pie. Cook for 30 minutes at 275°, then turn oven down to 250° and cook for an additional 30 minutes.
Beat all ingredients except tuna until smooth. Gradually add tuna. Chill, covered, for 8 hours. Serve as a spread with chips or crackers.
Mix sugar, cornstarch, lemon juice and egg yolks. Slowly add boiling water. Add butter or oleo.
Saute onions in bacon fat until tender. Place sliced tomatoes on top of onions. Pour okra over top. Salt and pepper on top of okra. Also, sprinkle about 2 tablespoon sugar over all. Pour 1 1/2 cups boiling water over all. Cook in skillet. Cover and cook slowly 1 hour. Server over rice. This is for fresh vegetables only.
Bring water to boiling. Add raisins. Cover and cook for 5 minutes. Mix sugar and flour; stir into raisins. Lower to medium heat. Stir and let boil 1 minute. Add lemon juice. Pour into shells. Top with crust and bake for 30 minutes or until browned at 425°.
crush crackers and mix all the ingredients together. Pat into a 9 x 13-inch pan. Melt 6 ounces chocolate chips and 2/3 cup peanut butter together. Pour over graham cracker mix. Let cool.
In a large bowl, combine chicken, pineapple, celery, oranges, pepper and onion. Blend mayonnaise and mustard. Toss gently with chicken mixture. Cover and chill several hours.
Brown meat; drain. Mix onion and green pepper; add a little water and simmer. Mix cream of chicken and Cheez Whiz into meat mixture. Place Doritos on bottom of casserole; add layer of meat mixture. Layer again with Doritos and meat mixture. Top with Cheddar cheese. Bake in oven at 350° until cheese is bubbly.
Marinate chicken in Italian dressing overnight. Dice chicken into 1 to 2-inch cubes. Saute in marinade dressing until chicken is fully cooked. Add carrots and broccoli. Cover and simmer, stirring occasionally until chicken is fully cooked and vegetables are tender. Drain marinade into pan; add cornstarch and water. Stir over low heat until gravy thickens. Serve chicken and vegetables over a bed of rice. Salt and pepper to taste.
In mixer bowl, combine eggs, orange juice and honey; beat with an electric mixer until blended. Add biscuit mix and nuts; beat on medium about 30 seconds or until well blended. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning when pancake has a bubbly surface and slightly dry edges. Repeat with remaining batter. Makes 12 to 14 pancakes.
Mix all ingredients. Let stand 1/2 hour. Roll into balls. Bake at 350° for 15 minutes.
Heat oven to 450°. Sift together flour, baking powder and salt. Cut in shortening to flour mixture. Stir in about 3/4 cup milk with a fork, gradually add additional milk, if needed, to make a soft, almost sticky dough. Turn dough out on lightly floured wax paper and knead just until smooth. Roll dough about 1/2-inch thick and cut with a floured cutter. Place biscuits on a lightly greased baking sheet. Bake 10 to 12 minutes or until lightly brown. Brush with margarine or butter.
In crock-pot, place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove chicken, keeping warm. Blend cornstarch and water. Stir into juices in crock-pot. Cover; cook on high 10 to 15 minutes. Season to taste. Serve over hot cooked rice.