HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt butter, mix in sugar. Line bottom of cookie pan with saltines. Pour butter/sugar mixture over crackers. Bake at 350° for approximately 15 minutes, or until brown and bubbly. Remove from oven and immediately sprinkle on Nestle morsels (they will melt). Let cool and cut into squares.
Mix cream cheese, powdered sugar and 1 cup Cool Whip. Mix well and spread over cool crust. Combine chocolate pudding with cold milk and pour over above. When pudding has set, cover with Cool Whip and chill.
Cream butter and cheese. Add other ingredients except Rice Krispies and pecans. Mix thoroughly, then add Rice Krispies. Put in refrigerator to harden, then make into round cookies and put pecans on top. Bake at 350° until brown, about 15 minutes.
Mix graham cracker crumbs and 1/2 stick melted oleo and press into 8 x 8-inch pan. Chill for 2 hours.
Mix flour, salt, soda and sugar. Add shortening, sour cream, eggs and vanilla. Beat this mixture for three minutes. Fold in strawberries. Pour into greased square baking dish and bake at 250° for 40 to 45 minutes. Serve with whipped cream, ice cream or strawberry sauce.
Blend together the above ingredients except tortillas and vegetable oil. Refrigerate for 1 hour. Spread cooled mixture over 5 tortillas. Cover with remaining 5 tortillas. Brush tortillas with vegetable oil. On a baking sheet, broil until golden brown. Turn and repeat process until cheese is melted.
Remove chicken from bone and cut into chunks. Place 1/2 chicken in greased baking dish. Spread with half of the chopped onion and half of dressing mixture. Combine both cans of soup and broth or water. Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup. Bake at 350° for 45 minutes.
Season beef and put into a 3-quart microwave casserole dish with cover. Add next three ingredients and cover. Microwave on High (700 watts) for 5 minutes. Remove from oven and stir to crumble beef. Stir in pimento and cans of soup. Add rice and seasoning to taste. Mix well. Microwave on High 5 minutes, then on Medium-low (350 watts) for an additional 20 minutes. Remove from oven and stir. Microwave on Medium-low about 10 minutes longer or until liquid is absorbed and rice is done. Remove and let sit 5 minutes. Serves 4 to 6.
Spread sesame seed in a small frying pan over medium heat. Cook, shaking pan often, until seed is golden (about 2 minutes); set aside. Prepare remaining ingredients before you begin cooking. Heat 1 tablespoon oil in a wok or wide frying pan over high heat. Add carrots; stir-fry (cook, stirring constantly) for 1 minute. Mix in onion, garlic and green pepper; stir-fry for 1 minute more. Add more oil as needed. Add zucchini and mushrooms; stir-fry until all vegies are just tender-crisp (about 2 more minutes). Mix in bean sprouts and rice; cook, stirring, until heated through.
In serving dish, layer the ingredients. Chill and serve with Fritos scoops corn chips.
Mix eggs, oil and sugar. Add remaining ingredients. Pour into 2 greased loaf pans. Bake in oven at 350° for 1 hour.
Pour 1 1/2-inches of water in bottom of a double boiler. In top half, place chips and melt. Add honey or syrup. Stir. Now add flakes and mix well. Add raisins and mix. Take off heat and drop onto wax paper. Makes 1 1/2 dozen.
Cut first 4 ingredients together with 1/2 cup oleo. Add to milk and beaten eggs. Add blueberries and bake at 375° for 30 to 35 minutes. Put powdered sugar frosting on top.
Cut round steak into bite size pieces. In skillet brown steak in 2 Tbsp. of oil. Pour off fat. Add remaining ingredients, cover, simmer 1 1/2 hours. Stir often.
Beat softened butter with sugar. Mix in soda, flour, oats and salt. Brush an 8 x 12-inch tin with melted butter. Spread half the mixture over the bottom. Chop the apricots. Mix with lemon rind. Spread over the crumb mixture and cover with remaining mixture. Cook in moderate oven (350°) for 25 to 30 minutes. Cut into bars and leave to cool in tin. Sprinkle sugar over. Delicious when topped with ice cream or cream.
Brown chicken pieces in olive oil. Add chorizo and break apart with a fork.	Add ham and brown slightly. Stir in onion, green pepper, tomato and garlic. Push vegetables and meat aside. Add rice to center of pan and saut 5 minutes. Then add chicken broth and stir in saffron. Cover. Simmer 25 minutes. Stir in shrimp, pimento and peas. Simmer 5 to 10 minutes.
In a large bowl, mix together Cool Whip, cottage cheese and dry orange Jell-O. Stir until well blended. Add 1 can drained mandarin oranges and drained pineapple. Spread in a 9 x 13-inch dish or pan and garnish with second can of drained oranges. Chill.
Place pears in baking dish. Combine all other ingredients in saucepan; cook over medium heat, stirring constantly, until mixture is clear and thick. Spread sauce over pears and bake at 350° for 15 to 20 minutes.
Scald tomatoes to remove skins and cut into 1/2-inch slices. Arrange in large, glass baking dish. Mix next 8 ingredients together and sprinkle over tomatoes. Top with shredded cheese and butter; sprinkle with paprika. Bake at 375° for 25 minutes.
Cook until thick. Remove from stove and add 2 tablespoons butter and 1 teaspoon vanilla. Pour into baked pie shell. Add meringue and bake at 425° until meringue is lightly brown.
Preheat oven to 375°. Lightly grease 12 muffin cups. In large bowl, stir together flour, baking powder, baking soda and salt. In another bowl, cream the butter and brown sugar for 2 minutes, or until light. Beat in the eggs. Stir in the banana, milk and vanilla. (The mixture will look curdled.) Add the flour mixture and stir just to combine. Reserve 2 tablespoons each of the walnuts and chocolate chips and stir in the remaining walnuts and chocolate chips. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the reserved walnuts and chocolate chips. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Place apples in a shallow-buttered 2-quart casserole. Combine honey, water, sugar and cinnamon, mixing well. Pour over apples, turning apples to coat. Dot with butter. Cover. Bake at 350° for 20 minutes or until apples are tender, basting twice. Serve with half and half, if desired. Yields 4 servings.
Mix first 4 ingredients and cream well. Add dry ingredients that have been sifted together and mix well. Drop by teaspoons on cookie sheets. Bake at 325° for 15 minutes.
Mix cornstarch and sugar. Add boiling water. Cook until thick. Add flavoring. Pour into baked crust. Cover with meringue and brown.
Combine flour and sugar; cut in butter. Press in 9 x 13-inch pan. Bake 15 minutes at 350°. Beat Eagle Brand, egg and vanilla. Stir in chips and nuts. Spread over crust. Bake 25 minutes. Chill thoroughly. Cut into bars. Store in refrigerator.
Spread butter or margarine on the bottom of a baking dish. Hold fillets in one layer. Spread sour cream over fish. Sprinkle with rest of ingredients. Bake in 350° oven until fish flakes easily with a fork, 20 to 25 minutes. Makes 4 servings.
Peel and dice potatoes and cook in water until fork goes through potatoes, then drain and rinse. Boil eggs until hard. Dice onion and eggs. Combine all other ingredients together in a large bowl. Add potatoes while they are still warm. Stir in mayonnaise. Garnish if desired and place in refrigerator until ready to serve. Serves 4 to 6 people.
Cook together squash, onion and bell pepper until soft. Drain. Add pimento, soup, sour cream, salt and pepper. Stir and mash together. Stir stuffing mix into melted margarine. Place half in the bottom of greased casserole dish. Place squash mixture on top of crumbs. Top with remaining crumbs. Bake at 375° until hot, bubbly and browned, approximately 20 minutes. Makes 6 to 8 servings.
Dissolve 4 packages of jello in the boiling water. Combine sugar with 4 cups of water and bring to a boil. Add boiling sugar water to dissolved jello. Set aside to cool. After thoroughly cooled, add lemon juice and pineapple juice. Freeze in half gallon milk cartons.
Cream butter and sugar until light. Add beaten eggs, one at a time. Blend each one in thoroughly. Sift and add dry ingredients alternately with milk and flavoring. Bake in greased loaf pan in moderate oven (350° to 375°) for 45 to 50 minutes, or bake in two greased layer pans at 375° for about 25 minutes. Fill and frost as desired. This recipe is also good for cupcakes.
Place doubler paper liners in muffin pan. In medium mixing bowl, mix the flour, sugar, cinnamon, nutmeg, baking soda and salt. Mix in eggs and oil. Beat on medium speed 3 minutes, scraping bowl often. Stir in remaining ingredients until evenly distributed. Fill each muffin cup half full of batter. Microcook on High 2 1/2 minutes, rotating after 1 minute. Test for doneness by inserting wooden toothpick in center of cupcake; they are done when the pick comes out clean (the tops will appear moist). Carefully remove cupcakes/muffins to rack and remove liners as soon as muffins are removed from pan. Repeat. Yields 15.
Mix crushed cookies and margarine in a medium bowl. Press firmly into bottom of a 13 x 9-inch pan. Refrigerate 15 minutes. Beat cream cheese, sugar and 2 tablespoons milk in medium bowl until smooth. Gently stir in 2 cups of whipped topping; spread over crust. Pour 3 1/4 cups milk in large bowl. Add pudding mixes. Beat with wire whisk 1 to 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop 3 cups of Cool Whip by spoonfuls over pudding. Spread to cover pudding. Refrigerate 4 hours or overnight.
Saute all vegetables about 10 minutes over medium heat. Add stewed tomatoes. Sprinkle oregano. Cook 25 minutes. Don't stir. Add fish (any kind) on top of stewed tomatoes. Cover and cook 5 to 10 minutes until fish is white and flaky. Use spatula and flip over onto a plate. Serves 6.
Let pizza dough come to room temperature. Roll out in a rectangular shape, approximately 12 x 20-inch. Place a row of ham along the 20-inch side, then the Provolone, salami and pepperoni. Shake on the garlic powder to taste and oregano flakes to taste. Roll up starting from the meat side. Place on a greased pan and put in a 350° oven for 25 to 30 minutes or until crust browns.
Brown ground beef with garlic salt and onion. Remove from heat. Mix soup, sour cream, chilies, one cup cheese and picante sauce into meat mixture. Fry tortillas in hot oil briefly on both sides in skillet. Drain excess oil onto paper towels as you remove them from skillet. Fill each tortilla with meat mixture and place in a shallow baking dish. Top with remaining meat mixture. Add water carefully to the sides of the dish. Top with the remaining two tablespoons of cheese. Bake at 350° for 30 minutes. Makes 12 enchiladas. This recipe will serve 6 people.
Beat eggs. Add remaining ingredients; mix well. Pour into crust. Bake at 350° for 25 to 30 minutes or until knife inserted near center comes out clean.
Preheat oven to 375°. Split chops in half, making a pocket. Cut bread into cubes. Thinly sliced apple (peel and all). Heat saute pan. Add butter, bread and apples; stir. When the bread is slightly browned, add raisins, cinnamon, nutmeg and sugar. Toss all ingredients. Slowly add brandy. Let reduce. Spoon mixture into chops. Bake on rack for one hour. Yields 2.
In a mixing bowl, put softened cream cheese, Cheddar cheese, grated onion, Worcestershire sauce, salt and pepper. Mix well and shape into 1 or 2 balls and roll in crushed nuts. Wrap in wax paper and store in refrigerator.
Combine all ingredients in a 1 quart casserole dish. Bake at 350° for 35 to 40 minutes.
Soak beans overnight in cold water. Change water (discard bad beans). Bring to boil and boil 20 minutes. Do not drain.
Combine all ingredients. Form into loaf. Bake at 350° for 1 hour.
Combine dry pudding, sugar and milk. Beat 1 minute with rotary beater on wire whisk. Fold in Cool Whip, then pineapple. Cut cake in layers. Frost and refrigerate.
Dissolve gelatin in boiling water, add sugar and chill. When slightly thick, beat egg yolks with hand beater until double. Add egg yolks, vanilla, marshmallows, nuts, pineapple with liquid, cherries, and a pinch of salt. Pour into a 9 x 13 inch pan and chill for 1 hour and 15 minutes. Fold in cool whip.
Mix all ingredients and pour in casserole. Spread on 1 can mushroom soup and 1 cup grated Cheddar cheese. Set in refrigerator overnight. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease a 9 x 13 x 2-inch pan. In medium saucepan, combine dates and water. Bring to a boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Cool. In large bowl, combine flour, brown sugar, oats and walnuts. Stir in butter until mixture is crumbly.
Open the rolls and fill with the chicken. Mix the soup, milk and cheese and put half in bottom of dish. Lay rolls on. Pour rest of the mixture over top of the rolls. Bake at 375° for about 25 minutes. Makes a really good meal by itself.
Beat first 7 ingredients for 2 to 3 minutes. Add in flour and baking powder and mix all together. Pour in Bundt pan. Bake at 350° for 50 minutes. Remove from oven and punch holes with long pronged fork or ice pick.
In a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Beat well; set aside.
Combine, in 8-inch round baking dish, brown sugar, margarine and water. Cook on 80% (Reheat) for 1 1/2 minutes. Stir mixture. Cover bottom of pan.
Brown sausage, bell pepper and onion in skillet; drain well. in 9 x 13 inch baking dish, press dinner rolls, leaving no cracks. Spread sausage mixture onto rolls. Now add cheese onto top of sausage. Beat eggs and milk well, add salt and pepper. Pour over cheese. Bake in preheated oven at 350° for 30 minutes or until toothpick comes out clean.
Mix ingredients and shape into a long, square loaf. Refrigerate overnight and cut very thin. Bake on greased cookie sheets at 375° for 10 minutes.
Add sugar and water. Heat and add jello. Grind cranberries, orange and apples. After jello is partly congealed, add ground fruit and nuts. Don't peel fruit but take seeds out. Use 8-inch square pan for salad.
Melt cheese in microwave or double boiler. Add crab, scallions and mayonnaise. Heat until just bubbly. Serve with corn chips or Melba rounds. Do not substitute for any of the ingredients! Not a lo-cal dip, but it will be a hit!
Mix soy sauce, sugar, garlic powder and ginger in medium bowl. Add beef; let stand 10 minutes to marinate.
Melt margarine; mix with pretzels to form crust. Bake crust at 350° for 10 minutes (cool). Cream sugar and cheese; add Cool Whip. Spread mixture into cooled crust. Mix water and jello until dissolved; add frozen berries to jello. Pour into crust. Let chill in refrigerator until firm, several hours or overnight.
Make a sauce of 1/2 stick margarine with a little flour and 1 pint milk or less. Season with salt and pepper. Slice potatoes and eggs. Put layer of potatoes on bottom of casserole dish. Spread all other ingredients. Top with a layer of potatoes. Pour sauce over casserole. Bake slowly until done.
Lightly grease a cake pan, 9 x 13 (glass). Place chicken in pan. Cover chicken with 8 slices Swiss cheese. Mix cream of chicken soup with 1/4 cup water. Put over cheese. Put seasoned stuffing mix over soup. Melt butter and shake some garlic powder to taste. Drizzle over stuffing mix and bake at 350° for 45 minutes to 1 hour.
Layer thinly sliced potatoes, 1/2 of the ham and a few onion flakes, 1/2 oleo, salt and pepper. Mix each can of soup with 1 can milk; mix well, pouring 1/2 over each layer.
Cook chicken (cut in bite size pieces) in dressing. Add other ingredients and cook until some of the water has cooked out. Also great with steak or turkey.
Mix all ingredients well. Start in 400° oven for 15 minutes. Cut heat to 300°. Cook for about 1 hour.
Preheat broiler. Broil steak until medium rare, about 7 to 8 minutes on each side. Cool lightly, slice into 1-inch strips. In a large skillet, saute onion and pepper in the butter or oleo. Add steak strips, stir in gravy mix, water and soy sauce. Cover and simmer about 20 minutes.
Cream softened cheese and deviled ham together. Add nuts. Chill in refrigerator until firm	enough	to handle. Shape into small balls and roll in finely chopped nuts. Serve on toothpicks.
First, use love/charity, care and get a husband. Not too young; but tender and healthy. Make your selection carefully and let it be final. Otherwise, they will not keep. Like wine, they improve with age. Do not pickle or put in hot water. This makes them sour. Prepare as follows:
Beat eggs and milk. Add remaining ingredients, except butter and powdered sugar. Heat skillet. Pour in batter to lightly coat bottom. Tilt skillet, rolling batter around to cover bottom evenly. You want a very thin layer of batter. Cook about 1 minute until lightly browned on bottom. Pour a little melted butter on pancake; sprinkle with powdered sugar. Loosen with spatula, roll, add a little more butter and powdered sugar and serve. Serves 3 to 4.
Preheat oven to 350°. In large bowl, pour boiling water over oats and butter. Cover; let stand 20 minutes. Then add white and brown sugar. Blend in eggs, flour, salt, cinnamon, baking soda and nutmeg. Cream well. Pour in 9 x 13-inch greased and floured pan. Bake 35 minutes.
Drain asparagus; set aside. Combine salt, sugar, vinegar, lemon juice and 1 cup water; bring to boil. Sprinkle gelatine over 1/2 cup water in large bowl. Pour hot liquid over gelatine and stir until gelatine is dissolved. Chill until slightly thickened. Combine onion, celery, water chestnuts, pimento and asparagus last. Fold into gelatine mixture with few drops green food coloring. Pour into greased 5-cup mold. Chill until firm
Combine jello and crushed pineapple in a saucepan and heat until jello is dissolved. Cool. Combine buttermilk and Cool Whip with jello mixture. Refrigerate.
Heat olive oil in large frying pan. Add celery and cook until tender, stirring often. Remove celery from pan with slotted spoon and set aside. Add eggplant to pan and saute over medium heat, stirring, until lightly browned and tender enough to mash easily. Add onion and continue cooking and stirring until onion is soft but not brown. With slotted spoon, lift eggplant and onion from pan and add to celery. Pour vinegar, sugar, tomatoes and water into pan. Simmer over medium heat for 5 minutes stirring. Return eggplant mixture to pan. Stir in capers, olives and parsley. Simmer, uncovered, about 20 minutes. Add salt if desired. Remove from heat, cool and refrigerate in covered jar, at least overnight or for a week. Serve at room temperature, using as an appetizer with toasted baguette slices.
Heat oven to 325°. In a 15 x 10-inch jelly roll pan or two 13 x 9-inch pans, melt margarine. Add Worcestershire and Tabasco sauces; mix well. Stir in cereals, pretzel sticks and peanuts. Sprinkle with salt and garlic powder. Toss well. Bake at 325° for 25 to 30 minutes or until lightly toasted, stirring occasionally. Makes 12 cups.
Melt first 3 ingredients over low heat. Place cereal in a large bowl and pour hot mixture over top. Stir to cover cereal. Pour powdered sugar in a large, clean paper bag. Then add chocolate covered cereal and shake. Place candy in airtight container.
Cut flour and margarine into coarse meal. Stir in 1/2 cup nuts and press into 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool, leaving in pan.
Cream together. Roll slices of bread flat with a rolling pin. Spread each slice with cream cheese mixture. Roll each slice like a jelly roll. Dip in melted butter, then a cinnamon and sugar mixture. Bake at 350° for 15 to 20 minutes.
Combine soup and milk. In buttered 2-quart casserole, arrange ingredients in layers. Pour soup and milk mixture over ingredients. Finish with shredded cheese on top. Bake in moderate oven until bubbly and done. Can be refrigerated overnight until ready for baking.
Cook potatoes and mash. Add sugar. Roll out. Spread peanut butter on top. Roll up in roll and refrigerate 1 hour or more; slice.
Combine seasoning packet for stuffing. Mix with hot water in bowl. Stir in eggs, stuffing crumbs, chicken and 1/2 soup. Form into 6 patties. Brown well on both sides in butter. Heat remaining soup and serve on top.
Boil linguine according to directions on package; drain and cool. Mix together remaining ingredients thoroughly, then add linguine. Refrigerate overnight. Stir several times. Will keep well 4 or 5 days.
For crust, combine crumbs, 1/3 cup butter and 1 tablespoon sugar; press into spring-form pan.
Melt margarine in an 8 x 12-inch dish. Mix milk, flour and sugar; add to melted margarine. Add peaches; do not stir. Bake at 375° for about 40 minutes or until browning is noted.
Cream shortening, sugar and eggs. Add remaining items. Pour in loaf pan. Bake 1 1/2 hours at 350°.
Tear cake into small pieces and put into a 13 x 9-inch glass dish. Mix Jell-O and boiling water together. Stir until Jell-O is dissolved. Add 7-Up and stir well. Pour on cake. Put in the refrigerator until set. Layer sliced strawberries on cake, as many as you like. Just before serving, spread with lite or sugar-free Cool Whip.
Cook celery and onion in water and bouillon until tender. Add potatoes. Simmer until tender. Add salmon, corn, soup, milk and margarine. Serve with soup crackers.
In a large saucepan, heat brown sugar, corn syrup and butter until sugar is dissolved. Stir in cereal and nuts; mix well. Spread onto greased 15 x 11 x 1-inch baking pan. Cool completely. Store in airtight container. Makes 16 cups.
Mix Russian dressing, soup and jam together. Put chicken pieces in baking dish and pour mixture over the top. Bake at 250° for 3 to 3 1/2 hours. Mixture can be used as a gravy on rice or mashed potatoes.
Preheat oven to 350°. Line baking pan (13 x 9 x 2) with parchment paper; set aside. Prepare cookie portion of recipe. Cream butter until smooth; add sugars and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together flour, salt and baking soda. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Take half of cookie mixture and line bottom of baking pan. Do not pack in and leave somewhat uneven. Make sure there is mixture in all corners.
Heat oil in medium heat in soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Add garlic and cook; stirring occasionally until tender, about 3 minutes. Add the mushrooms and cook until they begin to release their liquid, about 2 minutes.
Boil the chicken until done. Cut up and spread in bottom of a 9 x 13-inch pan. Mix soups with milk and spread over chicken. Spread the stuffing mix on top. Pour the chicken stock over the stuffing. Dot with the butter and bake for 30 minutes at 350°.
Use egg whites for meringue, whipping with 6 tablespoons sugar and 1/2 teaspoon vanilla. Or, Cool Whip can be used as an alternate topping.
In a large bowl, mix dry ingredients. Set aside. In another large bowl, mix wet ingredients. Combine wet mix into dry mix, stirring well. Spray muffin tins with nonstick coating. Fill 2/3 full. Bake at 400° for 18 to 20 minutes. Refrigerate leftover batter to bake another time. It will keep for several weeks.
Mix sugar and evaporated milk. Bring to a boil. Turn down flame to medium heat. Add semi-sweet morsels, butter and peanut butter; stir constantly. Test for consistency by using 1/2 cup cold water or using a candy thermometer (240°). Remove from heat. Add marshmallows or Marshmallow Creme, nuts and vanilla and mix with whisk or mixer. Save some Marshmallow Creme to swirl in candy after mixing. Butter 9 x 12-inch cake pan or larger platter. Pour candy in pan. Chill. Cut into squares and serve.
Place raw ground beef and onion in water; stir until meat separates. Boil slowly for 30 minutes. Add remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, for 3 hours. Refrigerate overnight. Remove fat. Heat.
Dissolve each jello in 1 cup hot water; add 1/2 cup cool water. Pour each color jello into separate 8 x 8-inch square pan and chill until firm. Bring to boil the pineapple juice, water and sugar; stir in lemon jello. Refrigerate to consistency of raw egg whites. Whip whipping cream and mix into lemon mixture. Cut the 3 colors of jello into 1/2-inch cubes. Fold in lemon-cream mixture. Pour in pan and let stand until firm.