HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all in bowl except nuts. Microwave 1/2 power until chips melt (3 to 5 minutes). Stir in nuts. Pour into well greased 8 X 8 dish. Refrigerate until set.
Mix soup, milk and chilies in medium saucepan and heat. Line a greased 3-quart casserole dish with tortilla pieces and add onion, chicken, soup mixture and cheese. Bake at 350° for 30 minutes.
Mix and bake in 9-inch square pan at 400° for 30 minutes, or until done.
Preheat oven to 350. Drain pineapple reserving juice. Blend cream cheese, sugar, eggs, and 1/2 tsp. vanilla. Stir in 1/2 cup pineapple and pour into crust. bake 25 - 30 minutes or until center is set. Cool. Combine reserved juice with cornstarch and cook 3-4 minutes or until thickened and translucent. Stir in remaining vanilla and cool slightly. Pour over pie. Arrange remaining pineapple around edge of pie. Chill.
Heat oven to 375 degrees. Heat chicken in 10-inch nonstick skillet over medium heat for 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased 13x9x2-inch baking dish. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or until light golden brown.
Combine eggs, flour, salt and pepper. Dip walnut-sized meatballs in and brown in skillet with hot oil. Remove meatballs. Keep warm. Pour all but 1 tablespoon of fat. Add pineapple (diced). Cover and cook over medium heat for 10 minutes. Add remaining ingredients, stirring constantly, until mixture boils and thickens. Add meatballs. Simmer for 15 minutes.
Mix first 7 ingredients in order given. Pour into small greased and floured cake pan. Sprinkle brown sugar and cinnamon over top. Dot with margarine. Bake at 375° for 20 minutes.
Brown hamburger and drain off grease. Add all the ingredients except the chow mein noodles into a casserole dish. Stir well and cover. Place in a 350° oven for 1 hour and 15 minutes. Remove the cover and sprinkle the chow mein noodles on top. Bake 15 more minutes until noodles turn a golden brown.
Scrub zucchini. Cut each lengthwise 4 times, then chop. Chop celery and tops and onions. Put in pot with broth. Cook until zucchini, onions and celery are done, about 20 minutes. Add chicken bouillon cubes, pepper and curry powder. Put in blender and zap it. Add sour cream, zap again. Sprinkle with chives when served hot or cold.
Mix the shortening, sugar and eggs thoroughly. Stir in cream and vanilla. Add remaining ingredients except preserves and stir well. Chill dough for 1 hour. Heat oven to 400°. Roll out dough to 1/16-inch thickness. Using a cookie cutter, cut 2 for each turnover. On lightly greased baking sheet, place 1 piece of dough. Place a rounded teaspoonful of preserves and top with another piece of dough. Pinch edges. Bake 8 to 10 minutes.
Melt 1 stick of margarine in pan. Remove from heat. Stir in 2 cups graham cracker crumbs. Mix and spread in 13 x 9-inch pan. Bake at medium temperature (350°) for 5 minutes. (Watch; will burn easy.) Let cool. Combine sugar, cream cheese and remainder of margarine. Mix well. Pour over cooled crust. Drain pineapple and spoon over cheese mixture. Slice bananas and lay over pineapple. Spread Cool Whip over bananas. Swirl with chocolate syrup. Top with peanuts and cherries. Keep in refrigerator.
Heat oven to 350°. Beat oil and sugars. Add eggs and vanilla and mix well. Add flour and baking soda. Mix well. Stir in cereal and chocolate chips. Bake on ungreased cookie sheet for 12 to 15 minutes. Enjoy!
Mix all but chocolate chips and pat into a 9 x 13-inch pan. Melt chocolate chips and pour on top of mixture. Refrigerate until set.
Combine the cream cheese, pepper, onion, salt, 1 cup pecans and pineapple. Chill. Form mixture into a ball and roll in additional chopped pecans. Serve with crackers.
Shred cabbage into large iron skillet. Cover cabbage with water. Add enough bacon grease to flavor. Add salt and pepper to taste. Cook on medium heat. When water cooks out, keep adding until cabbage is tender. Then fry cabbage until slightly browned!
Melt chocolate chips and butterscotch chips with condensed milk slowly. Stir occasionally until melted and mixture begins to thicken. Remove from heat. Add chopped nuts and vanilla. Blend well. Spoon into petit fours cups and chill or chill fudge for 1 hour to thicken. Pour fudge in pie pan lined with whole walnuts and shape into a ring. Chill until firm and cut into slices.
In a 9 x 13 baking dish, place chicken parts. Add rice. Cover with heated soup mixture. (Heat soups, oleo, water to pour over chicken rice.) Bake at 275° for 3 hours. May need to add water.
Make cake mix as directed. Pour half in a 13 x 9-inch pan. Bake 15 minutes; do not overbake. Melt caramels and margarine until smooth. Add Eagle Brand and mix well. Pour on cake. Pour rest of mix over caramels. Top with chips and nuts. Bake about 1/2 hour.
Mix ground chuck, garlic, 1/2 cup water, parsley, bread crumbs, 1 onion (chopped) and 2 eggs. Make very small meatballs!! Boil chicken, salt and onion until tender. Remove chicken from broth. Chill broth and chicken separately. Skim fat from broth when cooled down. Cut chicken into pieces. Return broth to a boil. Drop in meatballs and cook 15 minutes. Add pieces of chicken and endive. Cook 10 minutes more. Last, mix cheese and 3 eggs; add to soup. Cook 10 minutes more. Enjoy!!
Melt margarine (or butter). Stir in firmly packed brown sugar and a pinch of salt. Cook over low heat, stirring constantly, for 2 minutes. Add milk. Stir constantly until mixture comes to a boil. Remove from heat. Stir in gradually sifted powdered sugar. Add vanilla and mix well. If too thick, add more milk.
Brown beef and add salt and pepper to taste. Add all other ingredients. Cook 2 hours on simmer after bringing to boil or cook all day in crock-pot.
Place each fillet on a piece of aluminum foil. Put potatoes into microwave-safe dish (covered) and cook on High for 3 to 5 minutes. Then top each fillet with 1/2 of the potatoes, carrots, green beans, onion and margarine. Add salt and pepper to taste. Fold the foil into a packet, covering all ingredients and bake for 20 to 25 minutes at 400°. Test fish with fork to make sure it is cooked thoroughly.
In skillet, brown beef in 2 tablespoons margarine. Set aside. In same skillet, add remaining margarine and cook mushrooms and onion until tender. Return meat to skillet. Add water and A.1. Heat to boil. Reduce to low and simmer 50 to 60 minutes until tender. Stir in sour cream. Serve over noodles.
Preheat oven to 500 (no mistake). Cut fish into serving size pieces. Place milk in a shallow bowl. In another shallow bowl, combine chips, parmesan cheese and thyme. Dip fish in milk, then coat with potato chip mixture. Sprinkle a greased 8-inch square pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake uncovered at 500 for 12-14 minutes or until fish flakes easily with fork.
Combine flour, sugar and salt. Add fruit and mix well. Let stand 20 minutes. Spoon into pastry filled pie plate. Dot with margarine. Add top crust. Bake in 350° oven for 45 to 55 minutes.
Brown ground beef, onion and celery together; drain grease. In a soup kettle, add together the meat, kidney beans, juice, 1/3 can of water and cooked macaroni and chili powder. Cook, covered, on low heat until soup thickens.
Cook shrimp; drain. Put through meat grinder. Set aside. Boil water. Add butter, salt, celery salt and pepper. When butter is melted, add flour all at once; stir well and remove from heat. Add eggs one at a time. Beat well after each. Grate onion into batter and add shrimp. Refrigerate 2 hours. Then fry in spoonfuls in oil until golden. Serve hot.
Place chicken, crab meat and mushrooms in a casserole dish. Mix soups and add seasoning and pour over mixture in casserole dish. Cook for 30 minutes at 350°. Serve over rice. Serves 4.
Sift dry ingredients; cut in Crisco. Add buttermilk. Stir 12 to 15 times; knead on a floured board and roll thick. Cut into biscuits and place on a greased pan. Bake 10 to 15 minutes at 450°.
In small bowl, blend first 4 ingredients. Stuff celery pieces. Sprinkle with peanuts. Chill. Serves 6 to 8.
Pour 2 cups of milk in pie pan. Drop 2 or 3 drops of food coloring anywhere in the milk. Squeeze some detergent (1 to 2 tablespoons) in at the side. As the detergent displaces the milk fat the colors run and swirl together. (You can add additional color and detergent.)
Preheat oven to 350°. Wash tomatoes and cut a thin slice off top. Scoop out pulp into a bowl. Mix pulp, 1/2 cup bread crumbs, seasonings and green onion. Place tomato shells in an 8-inch square pan or a pie pan. Divide pulp mixture evenly between the tomatoes, placing in hollow carefully.	Mix melted margarine with remaining	1/4 cup bread crumbs and sprinkle on	top of tomatoes. Bake for 25 minutes or until tomatoes are tender, then sprinkle grated Parmesan cheese (if you like) on top of tomatoes while still hot.
You take the graham crackers and roast the marshmallow and put the chocolate on the graham crackers and stuff.
Freeze in metal pan. Once starting to freeze on sides and top, remove from freezer and stir. Return to freezer. Mix with ginger ale or Mountain Dew.
Put all ingredients into blender (except nutmeg); blend on high speed one minutes. Pour into glass or ceramic pan. Lightly sprinkle with nutmeg. Bake at 325 degrees for 50 minutes.
Place mixed Cool Whip and yogurt in baking pie shell (pastry, graham cracker crumb or pretzel). Top with favorite fruit (optional).
On wax paper-lined baking sheets, place pecans in cluster of threes, 2 inches apart; set aside.
Make cake as shown on box. Let cream cheese soften, then mix cream cheese and Cool Whip together. Add your powdered sugar a little at a time. Mix well. Make layer cake. Put icing and cherries between layers, then put rest of cherries on top. Cover; keep in icebox.
Drain beets; save 1/3 cup liquid. Combine sugar, cornstarch and salt. Add beet liquid, vinegar and butter. Cook and stir until mixture thickens. Add beets; heat through. Serve hot.
Combine flour, butter and nuts. Mix well and press in 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Mix together all ingredients except cheese. Pour in casserole dish and top with cheese. Bake at 350° for 25 to 30 minutes.
Drain corn into medium size bowl. Add eggs and beat well. Then add all other ingredients and mix well. Pour into 7 x 11-inch oblong pan or 1 1/2-quart baking dish sprayed with Pam. Bake at 350° for 30 minutes. Serve hot.
Melt butter in frying pan. Add onion and celery. Cook until onions are clear. Add bread, salt, pepper and poultry seasoning. Cut hole of meat out of each pork chop. Stuff mixture into each hole in pork chop. Cover with 1/2 can water and cream of mushroom soup. Bake at 325° for 2 hours.
Mix fruit and rum. Let stand while remainder of recipe is put together. Soften gelatin in cold water. Mix cream with 1/4 of the sugar and heat in double boiler. Stir in gelatin and stir until dissolved. Beat egg yolks and combine with hot mixture. Stir over boiling water until mixture is smooth and slightly thickened. Remove from heat and chill until thick, stirring frequently. Fold remaining 1/4 cup sugar into stiffly beaten egg whites. Fold into thickened cream mixture. Return to refrigerator and chill again until almost ready to set. Fold in candied fruit and rum mixture. Fill well chilled pie crust. Chill several hours before serving.
In an 8-inch pan, stir 2 cups cake mix, the egg, milk and vanilla with rubber spatula until well blended. Scrape down sides of pan. In small bowl, mix well remaining 1/2 cup cake mix, nuts and cinnamon. Sprinkle over batter. This has 259 calories. Bake according to Snack-Cake directions.
In a heavy saucepan, melt chocolate chips with milk and marshmallows. Chill well. Whip the cream and fold it into the chocolate mixture. Split cake into 2 layers. Spread filling between layers and over the top and sides. Refrigerate overnight. Cut into squares for serving.
In 10-inch skillet over medium heat, heat about 3/4-inch salad oil to 325° on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 325°). In medium bowl, with wire whisk or fork, mix flour, milk, baking powder, almond extract, salt and egg until well blended. Holding narrow spouted funnel (1/2-inch spout), close spout with finger; pour 1/4 cup batter into funnel. Over hot oil, carefully remove finger to let batter run out in a stream while making a spiral about 6 inches in diameter. Fry 3 to 5 minutes until golden brown, turning once with tongs. Drain well on paper towels; keep warm. Repeat with remaining batter, stirring well before pouring. Sprinkle funnel cakes lightly with confectioners sugar. Serve warm.
Beat egg yolks until thick. Add lemon juice and rind. Add sugar, flour and salt. Blend together and add evaporated milk and melted butter. Beat egg whites until dry. Fold into pie shell. Bake at 400° for 10 minutes. Reduce to 325° for 30 minutes.
Cook rice as directed on package, except omit butter. Remove from heat; turn into bowl and let stand. Add onions, green pepper and olives to rice. Drain artichokes, reserving the marinade. Combine marinade with curry and mayonnaise. Mix until blended. Add dressing to rice. Mix along with artichoke hearts. Mix lightly. Cover bowl. Serve chilled or room temperature.
Moisten bread crumbs with milk. Add ground beef, salt and pepper. Shape into patties. Place in baking dish.
Cream sugar and butter. Add sour cream alternately with sifted dry ingredients. Add prunes and walnuts. Pour into angel food pan. Bake at 325° for 25 minutes or until inserted toothpick comes out clean.
Preheat oven to 350°. Wipe mushrooms with damp cloth. Remove stems; chop stems fine. Heat 1 tablespoon of margarine in large skillet. Saute mushroom caps (on bottom only) for 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan. Heat rest of margarine in same skillet. Saute stems, pepper and onion until tender, about 5 minutes. Season with salt and pepper; remove from heat. Spoon mixture into mushroom caps. Bake for 15 minutes, until heated through.
Beat cheese and mayonnaise until creamy. Mix in rest of ingredients (except nuts). Cover and chill several hours. Form into a ball and roll in chopped nuts. Serve with crackers.
In a large saucepan, combine all ingredients. Bring to boiling. Reduce heat. Cover and simmer until pasta is tender, about 30 minutes. Makes 5 to 6 servings.
Drop on lightly greased cookie sheets. Bake at 350° for 8-10 minutes or until dough springs back to touch. Makes 2 1/2 dozen.
Place 1/2 the beans in a 2-quart casserole. Cover with 1/2 the mushrooms and 1/2 chopped onions. Sprinkle with 1/2 salt and 1/2 grated cheese. Add mushroom soup. Repeat in this order. Bake at 400° for about 30 minutes or until bubbly. Top with French fried onions the last 5 minutes of baking.
Cut all into bite size chunks. Mix and add equal amounts of juice from cans to taste. Let set one day before serving. Can add chopped banana right before serving.
Mix melted margarine, eggs and sugar. Cool slightly. Add dry ingredients and vanilla. Mix well. Stir in chocolate bits and nuts. Bake at 350° for 30 minutes in a long flat casserole.
. Pour into greased 10 x 15-inch pan. Bake at 350° for 15 to 20 minutes. Cool in pan. When cooled, blend pudding mix with milk. Beat cream cheese into pudding; mix until smooth. Stirring by hand, fold whipped topping into pudding-cheese mixture. Spread pudding mixture on top of cake. Spread drained pineapple over pudding. Sprinkle with coconut, nuts and cherries. Refrigerate.
Coat chicken parts in butter. Put in baking pan. Scatter green pepper, mushrooms, sweet onion and pineapple chunks over chicken. Mix catsup, lemon juice, chili sauce, brown sugar, soy sauce, Worcestershire sauce, cornstarch, salt and juice from pineapple chunks. Pour over chicken and bake at 350° for 1 hour and 10 minutes.
Combine water and jello. Let cool and thicken a little. Add cranberry sauce, apples, and celery. Beat sugar and cheese until well blended. Stir in whipped topping. Put in bottom of dish. Spoon jello mixture on top of cool whip mixture and chill until set.
In a mixing bowl, combine the meat, milk, bread crumbs, salt, Italian seasonings and pepper. Press meat mixture evenly over the bottom and sides of a 9-inch pie plate. Cut 1 1/2 slices of cheese into 6 triangles; set aside. Shred or chop remaining cheese. Combine tomato paste, green pepper, mushrooms and shredded cheese; spread over meat mixture. Bake in a 350° oven for 25 minutes. Remove from oven. Top with cheese triangles and continue baking for 10 to 15 minutes more, or until meat is done. Allow 10 minutes for pizza to set before serving. Makes 4 to 6 servings.
Bring to a boil 4 cups milk, sugar and rice. Add the rice that has been rinsed well. Simmer slowly, covered. Cook for about 1 hour on low heat. Pour into a greased 9-inch casserole. Add the remaining 1 cup milk and vanilla. (Raisins may be added if desired.) Bake in 400° oven until the skin on the pudding is browned. Allow to cool.
Combine water and yeast; dissolve. Add flour and cake mix. Stir and knead until smooth. Turn into buttered bowl. Let rise until doubled. Punch down and repeat. Divide dough in 2 parts. Roll out. Spread with melted butter or oleo, brown sugar and cinnamon. Roll up and slice. Dip top of cut rolls into melted oleo, then into the mixture of sugar and chopped nuts, if desired. Let rise. Bake at 375° for 20 minutes or until done. Glaze and serve warm. Very good.
Grease a 10 x 1 1/2-inch pie plate. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup Mozzarella cheese, garlic powder, oregano, basil and tomato paste. Spoon over cheese. Save rest of Mozzarella for top.
Cook carrots until tender (about 7 minutes). Drain and cool. Divide carrots into half, peppers into half portions and onions into half portion.	Place layers of carrots, layers of onions and layers of peppers in a buttered baking dish. Repeat with the remaining carrots, peppers and onions.
In a small saucepan, melt the butter; remove from heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonful onto waxed paper. Flatten tops and shape into 1-inch patties. Yields approximately 1 1/2 dozen.
Drain dill pickles and cut into chunks. Combine in a pan sugar, cider vinegar and pickling spice. Heat until mixture boils, stirring until sugar is dissolved. Pack pickles into jar and pour liquid over. Cover jar and refrigerate for one week.
Mix all ingredients together, using enough broth for mixture not to be dry. Pour into large, greased baking pan. Bake at 400° until well done, approximately 1 hour.
Saute mushrooms and small onion in butter. Pour in casserole with beef consomme and long grain rice. Bake at 325°, covered, for 1 hour. Uncover and bake 1/2 hour longer, stirring occasionally.
Separate cauliflower in medium pieces. Cook, covered in boiling salted water until tender, about 10 to 15 minutes; drain. Meanwhile, brown mushrooms and green pepper lightly in butter and flour. Add milk and cook, stirring constantly until thick like a gravy. Add salt. Place 1/2 the cauliflower in a 1/2-quart casserole dish. Cover with half the cheese, then half the sauce. Repeat the layers and sprinkle with paprika. Brown lightly in moderate oven at 350° for 15 minutes.
Combine melted margarine and graham cracker crumbs; pat into bottom of 9 x 13-inch pan. Chill until set so sugar, egg and butter mixture will spread better. Beat eggs on high speed until light. Add confectioners sugar, soft margarine and vanilla. Beat 5 minutes and spread over crumbs. Chill 30 minutes; spread pineapple over cream mixture. Arrange bananas over pineapple; cover with Cool Whip. Sprinkle with pecans. Cover and chill 6 hours. Garnish with cherries.
Mix together the first 4 ingredients and roll into balls. Freeze. Melt the paraffin and chocolate chips in double boiler. Spear balls with toothpicks and dip in chocolate. Makes 4 dozen.
Melt butter in frying pan; add clams and rest of ingredients. Simmer for 15 minutes. Place in deep pie plate; cover with pie crust. Bake at 350° until golden brown. Serves 4.
Mix all ingredients and pour into 9-inch pie pan. Bake at 350° for 30 minutes or until knife will come out clean.
Cream shortening and sugar. Add bananas and eggs. Slowly add dry ingredients to mixture. Stir in nuts; blend thoroughly. Pour into greased and floured pans. Bake at 350° for 60 minutes.
Brown hamburger. Drain grease. Drain water off green beans and add to hamburger. Add tomato soup (do not add water or milk to the soup). Let that simmer while making your potatoes. Put hamburger mixture in a casserole dish. Spoon mashed potatoes on top and smooth evenly. Bake in a 250° oven for 15 minutes. You may also top with 1/2 cup grated Cheddar cheese before baking. Serves 3 or 4.
Thaw bread in refrigerator overnight. Roll dough into 24 (1 1/2-inch) balls (12 balls from each loaf of bread). Roll each ball into a rope, 14 inches long. Shape each rope into a pretzel by forming a knot and looping the ends through. Place pretzels 1 inch apart on a well-greased cookie sheet. Let stand for 20 minutes. Combine egg white and water; brush on pretzels. Sprinkle with salt if you wish. Bake at 350° for 20 minutes.
Melt margarine and combine with next 4 ingredients. Slice open rolls. Place generous slices of ham and cheese on open rolls. Place tops in place. Pour margarine mixture over rolls. Cover and bake at 350 degrees for 20 minutes or until warm and cheese is melted. Cut apart and serve. Leave in pan until ready to serve.
Mix cucumbers, peppers, onions and salt together well. Mix sugar, vinegar and celery seed together; pour over cucumber, pepper, onion and salt mixture. Put in refrigerator in a glass jar. Will keep for 4 to 5 weeks.
Mix together. Microwave until hot and cheeses are melted. Serve hot with cocktail rye bread.
Cream margarine, cream cheese and sugar until fluffy. Add eggs, one at a time, mixing well after each one. Add flavoring and salt. Add flour, a little at a time, mixing well. Bake in tube pan at 350° for 1 hour and 25 to 30 minutes.
Heat oven to 370°. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden picks. Place chicken, seam sides down in square pan, 8 x 8 x 2-inch sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise Sauce. Serve with chicken. Garnish with snipped fresh dill weed, if desired. Makes 4 servings with about 3 tablespoons sauce each. Calories 265 and fat 10 g.
Combine egg, sugar and vanilla. Sift together dry ingredients; add to egg mixture and blend well. Stir in apples and nuts. Spread in greased 8 x 8 x 2-inch pan. Bake for 30 minutes at 350°. Cut in squares and serve warm with ice cream.
Combine soup, milk, cauliflower and 1/2 soup can water in blender container. Process for 1/2 minute or just until smooth in blender. Stir in sour cream. Pour into saucepan. Cook until heated through. Sprinkle with nutmeg. May chill for 4 hours or longer and serve cold. Yields 2 to 3 servings.
Soften cream cheese. Add drained pineapple, seasoned salt, bell pepper, onion and 1 cup of chopped nuts. Save 1 cup of nuts to roll cheese ball in before refrigeration. This makes 1 large or 2 small balls.
Mix all ingredients together with fork and shape into balls. Place on ungreased cookie sheet and bake at 325° for 12 to 15 minutes or until done.
Slice half the cheese and dice the rest. Break spaghetti into 3 pieces and cook. Boil together the tomatoes, onions, pepper, sugar and Worcestershire sauce. In another pan, melt butter and mix in flour. Add this to the tomato mixture with the diced 1/2 pack of cheese. In casserole, put half the spaghetti and tomato mixture and half the sliced cheese. Repeat in layers and bake at 425° until brown.