HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the lye in the hot water; let cool, then pour lye solution in a slow, easy stream into melted fat, stirring constantly. Continue stirring until cool. Pour into boxes that have been dipped in cold water. Cut into desired size of squares when cold and set. You can add perfumed bath oil, if so desired.
Melt cheese in double boiler. Add salad dressing and beat well. Add pimentos. Keep refrigerated.
Pour all ingredients (except sherbet) into chilled bowl. Stir. Pour into tall glasses. Top with a scoop of sherbet. Serves 10.
Boil chicken. Remove bones and cut into bite-sized pieces. Cook spaghetti in the broth. Do not drain. Saute onion, garlic, celery and pepper in the butter. Remove from heat. Add soups and pimento. Combine spaghetti, chicken and soup mixture along with the cheese. Place in a greased 2 or 3-quart baking dish. Bake at 325° for 30 to 40 minutes or until cheese is melted and casserole is bubbling hot. Serves 18 to 20 and freezes well.
Chop lettuce, tomatoes, onions and olives; keep separate. Mix mayonnaise and salsa. Crumble taco chips. Put each ingredient in separate bowl. To serve, top salad ingredients with salsa mix and crumbled chips.
Heat oven to 400°. Grease 13 x 9 pan. Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl until moistened. Stir in cheese, corn and peppers. Pour into pan. Bake 20 to 30 minutes or until light brown. Makes 16 servings.
Mix condensed milk and lemon juice. Add cream cheese and Cool Whip. Blend in pineapple. Pour into pie crusts and chill. Slice bananas over top before serving.
Mix all ingredients together and put in casserole dish. Bake at 400° until brown on top.
Combine first 3 ingredients. Let stand a few minutes. Blend remaining ingredients. (Add 1/2 cup more flour if dough is too sticky.) Let rise 1 hour, covered, in warm place. Roll dough on floured surface to 1/4-inch thickness. Cut into strips 1/2-inch wide and 5-inches long. Melt 4 tablespoons margarine. Dip strips in margarine. Put on cookie sheet and twist. Let rise 20 minutes. Bake at 350° for 10 to 15 minutes.
Puree first 10 ingredients in blender or processor until smooth. Set aside. Bring water to boil in large pot. Add oil and salt. Add pasta and cook over medium heat until al dente. Strain through colander, reserving 1/3 cup of liquid. Blend hot liquid into puree and toss with pasta. Serve with Parmesan cheese.
Bring to hard boil. Turn off heat; stir in 1/2 cup peanut butter and 1 teaspoon vanilla. Stir in 3 cups oatmeal. Put in greased pan and cool.
Peel potatoes, grate and drain. Beat eggs well and mix with the rest of the ingredients. Brown on both sides. Serve hot. Serves 4.
Brown ground beef and onion in skillet. Add tomatoes, vinegar, cinnamon, chili powder, salt, raisins and optional ingredients. Simmer with cover for 45 to 60 minutes. Stir in slivered almonds. Serve with tortilla chips or wrap in flour tortillas. Can also serve with shredded cheese and lettuce.
Saute sausage and drain. Beat eggs with milk and salt. Layer bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Pour eggs on top. Refrigerate overnight. Bake in a 350° oven for 45 minutes.
Bake cake by directions. After cake is done, punch holes with fork all over while still hot. Pour Eagle Brand milk all over. Pour chocolate syrup over cake and let cool. After cake has cooled completely, spread Cool Whip all over. Sprinkle with nuts and if you like, drizzle with remainder of chocolate syrup. Keep in refrigerator until serving. Bake in oblong pan.
Add broth and water to 5-quart pot; bring to a boil. Add rice, onions, parsley and lemon rind. Cover and simmer for 20 minutes, until rice is done. Remove from heat and stir in lemon juice. Makes 4 servings. Lo-cal and low-fat; about 185 calories.
Arrange in layers, broken lettuce, broken cauliflower, onion, bacon and half of mayonnaise. Repeat for 2nd layer. Chill. Before serving, cut through with a knife once or twice. Can be made the day before.
In large bowl, blend ingredients. Spoon evenly into 12-cup Bundt pan. Follow package directions for baking. Let stand 10 minutes, turn onto plate.
Mix meal, flour and cheese. In separate bowl, mix eggs, corn, onion, oil and peppers. Combine all ingredients and add buttermilk. Bake at 450°. Makes 18 muffins.
Dissolve gelatin in boiling water. Blend in mayonnaise, vinegar and salt. Chill until practically set. Beat until fluffy; add vegetables. Pour into a 1-quart mold. Chill until firmly set. Unmold and garnish with sliced radishes and/or cherry tomatoes.
Preheat oven to 350°. Microwave margarine and butterscotch morsels until melted. Stir in graham cracker crumbs and chopped nuts with fork until mixture forms small crumbs. Reserves 2 cups of mixture for top. Press remaining mixture in 9 x 13-inch pan. Bake at 350° for 12 minutes.
Using electric mixer, cream butter and sugar. Add 1 cup flour, then 1 egg. Continue to alternate a cup of flour with an egg until all flour and all eggs are used. Add baking powder, flavoring and milk. Pour into greased and floured tube pan. Bake in preheated 300° oven 1 1/2 to 2 hours or until cake tests done.
Prepare dinner as directed on box. Add bacon bits and chopped tomato along with cheese sauce. Stir until well blended. Makes 4 servings.
Arrange half the asparagus in a buttered 8-inch square baking dish. Combine peas, soup, mushrooms, carrots and cheese, blending well. Spoon half the mixture over asparagus. Repeat layers. Combine breadcrumbs and oleo and sprinkle over mixture. Bake at 350° for about 30 minutes or until crumbs brown. Make white sauce of 2 tablespoons oleo, 2 tablespoons flour and 2 cups milk. When cooked, add 1 cup shredded cheese.
Combine Raisin Bran, raisins, flour, salt, cinnamon, baking powder and soda. Cream oil and sugar; add eggs and buttermilk and mix with dry ingredients until moist. Mixture will keep stored in refrigerator for 5 weeks. When ready to bake, spoon into greased muffin tins. Bake at 350° for 20 minutes.
Combine all ingredients and beat 5 minutes. Pour into two bread pans. Bake at 325° for 1 hour.
In a large sauce pan, combine sugar, butter and milk; bring to a boil for five minutes, stirring occasionally.	Remove from heat. Stir in chocolate chips, marshmallow cream, vanilla and nuts. Pour into greased 13 by 9 by 2 pan.	Cool to room temperature. Preparation time 20 minutes.	Great Fudge!
Cook noodles. Drain. Crush soda crackers. Heat oleo in skillet; add cracker crumbs and stir. Add seasoning. Mix with noodles and bake in casserole at 350° for 30 minutes.
Chop beef and green onions. Combine all ingredients. Roll in chopped nuts, if desired. Roll in two balls.
Cook macaroni until tender; drain. Brown meat, crumbled; drain off fat. Saute celery, onion and garlic powder in margarine; drain. Mix all ingredients together; heat and serve.
Blend together and put in ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix well. Use approximately 3 teaspoons of mixture to each cup of boiling water.
Cream together Crisco, sugar and egg. Next, add milk, mixing in well. In a separate bowl, mix baking powder and flour. Add this combination to the first. Add flavoring and mix well. Roll out dough and cut with cookie cutters to form different shapes or roll into small balls and flatten on cookie pan with a fork. Bake at 400° until lightly browned.
Cook and drain broccoli. Add soup, onion, eggs and mayonnaise. Cover with cheese. Sprinkle bread crumbs on cheese; dot with butter. Bake at 350° for 45 minutes.
Cream sugars, butter, eggs and vanilla. Add dry ingredients, mixing with spoon. Form into long rolls, about 2-inches in diameter and place in refrigerator overnight. Rolls should be formed on wax paper. If you want to keep them longer in the fridge, use plastic bag to keep them from drying out. Slice and place on cookie sheets when ready to bake. Bake at 375° until light brown on low rack.
Cook chicken until tender. Cut up in cubes, save broth to cook veggies in. After veggies are cooked until tender add cut up chicken, mushroom and celery soup, salt and pepper to taste. Add a sprinkle of poultry seasoning. This freezes well for later use.
Cook first four ingredients (in a large pan) until it comes to a rolling boil. Cook 1 minute. Remove from heat and add a few drops of green food coloring and a bottle of Certo. Let stand 5 minutes. Pour into sterilized jars.
Melt butter in a deep heavy pot. Add all the sliced vegetables. Cover tightly and stew over low heat for 20 minutes. Chop cooked vegetables; add water. Bring to a boil and simmer 20 minutes.
Combine all ingredients and put in a loaf-shaped baking pan, or form by hand into a loaf and place in 2-quart casserole. Cook on MEDIUM for 12 to 14 minutes. Let sit 5 minutes. Serves 4.
Bake cake as directed. Let cool. Crumble 1 layer of cake in a punch bowl. Add 1/2 pie filling, pineapple, pudding mix, Cool Whip and 1 package of coconut. Repeat the steps.
Mix together and let stand at room temperature for 1 1/2 hours. Pack in freezer-safe containers and freeze. Thaw before serving.
Saute onion and garlic about five minutes or until onion is tender in 2 Tbsp. oil in a large saucepan. Add tomatoes, chilies, chicken broth, pepper, worcestershire sauce, chili powder, cumin and hot sauce and let simmer for 20 minutes. Combine 4 Tbsp. flour with 1/2 cup water and whisk into soup. Bring back to a boil and simmer for 5 minutes. Add boiled chicken, cut into small cubes. Simmer for 5 minutes. Stir in 1/3 cup nonfat sour cream, salt & pepper to taste.
Beat sugar, eggs and salt until mixture is lemon-colored. Add melted butter and flour. Blend well. Add milk and fold in 1 cup coconut. Pour into pie shell, top with remaining coconut. Bake in slow oven (325°) about 60 minutes.
In a bowl with a whisk beat milk, flour and oil until smooth. Add eggs one at a time while beating; add sugar and vanilla. Beat well. heat a heavy 7-inch skillet until drop of water sizzles; brush with oil. Using large spoon, ladle into pan and tilt around to cover. Cook until lightly brown; loosen edges and flip over. Cook slightly then flip out onto a rack or wax paper. Always oil pan before each crepe.
Peel potatoes; slice lengthwise. Put butter in skillet; let melt. Add potatoes; let cook until almost done with top on skillet. Then add sugar, nutmeg and flavoring. Stir once in a while and let cook until well done and candied; cook down low.
Mix cake mix according to package directions and bake. When done, immediately poke holes all over top of cake. Pour pineapple over cake. Beat cream cheese until fluffy. Then add pudding that has been mixed with milk and vanilla. Beat until smooth. Pour over top of pineapple, then cover with whipped topping. Sprinkle coconut and nuts over top. Refrigerate several hours before serving.
Butter 8 x 8 x 2-inch pan. In 2-quart glass bowl, place unwrapped caramels and milk. Microwave on High for 2 to 2 1/2 minutes, stirring often after the first minute, until mixture is a smooth consistency. Stir in Honey & Nut Tasteeos to coat. Press into pan with fingers moistened with water. In small glass measuring cup, microwave chocolate on High for 60 to 80 seconds or until melted. Drizzle over top of candy. Refrigerate 30 minutes or until chocolate is set. Cut into bars. Store in refrigerator. Makes 24 bars.
In medium bowl, combine beans, salsa, and chilies; mix well. Spread into a 2 quart shallow baking dish. Sprinkle evenly with cheese. Bake at 400° for 10 minutes. Garnish with green onions and black olives. Serve with chips. (Approx. 6 servings.)
Mix first 8 ingredients. Simmer for 20 minutes, then add chicken. Simmer for 5 more minutes. Combine flour and water. Whisk into soup. Stir in sour cream. Garnish with flour tortilla strips that have been baked.
Brown beef. Add tomato paste and water to make sauce. Add garlic. Cook noodles and drain. Add sour cream and onion.
Brown frankfurters in butter in skillet. Remove from skillet; stir soup mix, flour, sugar and pepper into pan drippings plus 1/2 cup water and vinegar. Stir well. Add frankfurters. Bring to a boil, stirring constantly. Reduce heat. Cover; simmer for 10 minutes. Add potatoes and sour cream. Heat just to boiling point.
Add butter, sugar and salt to scalded milk. Stir to mix well. Let cool to lukewarm. Add yeast to cooled milk mixture; stir until dissolved. Add 1 cup flour; beat with rotary beater until well blended. Add eggs; beat until smooth. Mix in remaining flour until thoroughly blended. Cover and let rest for 5 minutes. Knead for 10 minutes or until smooth and elastic. Place in greased bowl. Let rise in warm place until double in bulk.
You will need an oak plank, one-inch thick and as long and as wide as a large platter that is a satisfactory device for broiling fish. For planking or broiling, it is best to use thin, flat fish such as mackerel or fish steaks.
Saute onion, green pepper, chopped garlic and ground beef in a heavy Dutch oven. Stir in chili powder, cilantro and salt. Cook, stirring constantly, about 2 minutes. Add tomatoes and green chilies.
Bake a German chocolate cake according to package directions using a 9 x 12 inch pan. Invert on a cookie sheet and place in freezer to stiffen, so you can cut it in half. Make filling while cake is freezing.
Mix together everything but chicken. Set aside 2 cups of mixture. Add chicken to remaining mixture. Place about 3 tablespoons of chicken mixture in each tortilla. Roll up. Place side by side in a lightly greased 9 x 13-inch pan and 9 x 9-inch pan. Spread mixture that was set aside over top. Bake uncovered at 350° for 45 minutes.
Combine all ingredients and cook until onions are done. Remove casing from ham; score and roast 15 to 20 minutes per pound at 350°, basting often with sauce, or cook on rotisserie again basting often. If you want sauce to serve with ham, make a double portion.
In a 9 x 13-inch pan, spread rice, layer chicken, then broccoli. Mix soup with 1 can water. Pour over top. Bake in a 350° oven for 20 minutes or until hot and bubbly.
In a 4-cup Pyrex measuring cup, put oil and flour. Microwave on High for 6 minutes. Stir and microwave for 1 minute at a time, stirring after each minute, until as brown as you like. Add onion, celery and bell pepper. Microwave for 3 minutes. If desired, add garlic, green onion and parsley. Microwave for 2 minutes. Pour into prepared gumbo stock, about 4 quarts.
Place fruit in a glass Pyrex 8 x 10-inch baking dish. Sweeten to taste. One-quart is adequate for this size. Cream sugar and oleo together in bowl. Add milk and flour and beat until smooth. Mixture should be thin. Pour over fruit.
Brown ground beef, onion, garlic powder, salt and pepper. Mix together flour, sugar and chili powder. Mix into ground beef mixture. Add 2 cans chili beans with 2 cans water. Then 1 small can tomato paste. Then add tomato soup, 1 can water, 1 can tomato sauce and 1 can of water.
Melt over low heat the butter and chocolate. Remove from heat and add the other ingredients. Pour into greased pie pan and cook for 25 minutes at 350°. No longer!
Cook lasagne noodles per box directions. In bowl, stir together cottage cheese, egg and 1/2 cup Parmesan cheese. In baking dish, layer 1/3 of lasagne noodles, 1 1/4 cups sauce, half of cheese mixture and 1/3 of Mozzarella cheese. Repeat once. Top with remaining noodles, sauce and Mozzarella and Parmesan cheese. Cover dish and bake at 350° for 30 minutes. Let stand 15 minutes before serving.
In small bowl, combine first 4 ingredients. In a large bowl, combine next 4 dry ingredients. Combine milk and bananas, then add to dry ingredients alternately with the contents of the small bowl. Stir in nuts and oatmeal and put mixture into a greased loaf pan and bake in 350° oven for 1 hour or until done. Then remove and cool 10 minutes before removing from its pan.
Mix apricot preserves and barbecue sauce in crock-pot and heat until bubbly. Defrost frozen prepared meatballs (1/2 bag at a time). Add 1/2 bag of thawed meatballs to bubbling sauce. Heat on high setting for 1 hour and turn down heat setting to low; keep warm until ready to serve. Transfer to chafing dish when needed.
Combine first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until shortening is the size of peas. Add buttermilk, stirring with fork, until dry ingredients are moistened. (Dough will resemble cottage cheese and be sticky.)
Saute the onions in oleo until tender. Add the remaining ingredients. Bring to boil; put in a crock-pot, or cook on low for several hours. Stir in finely chipped ham; heat until meat is warm. Place on buns and serve.
Pour together juice from all fruits. Mix together cornstarch, margarine, brown sugar and 1/4 cup juices from fruit. Place fruit in baking dish; pour juice mixture over it. Cover with foil and bake at 350° for 30 minutes. Best served warm.
Put chicken in bottom of a 9 x 13-inch dish, then broccoli on top of chicken. Mix together soups, mayonnaise, spices and lemon juice. Pour on top. Sprinkle cheese on soup mixture, then bread crumbs. Bake at 350° for 30 to 45 minutes.
Put milk in freezer for one hour, then beat adding juice of 2 lemons. Grate rind of one lemon and add to milk. While beating add sugar. Combine jello with water and let chill until thick. Add to milk mixture mixing well. Pour into crusts and chill until set.
Preheat oven to 400°. Mix all ingredients and pour into hot greased black iron skillet. Bake for 30 minutes or until done.
Fill a large pot with 2-inches water. Set over high heat and bring to a boil; add lobsters. Cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails. Reserve shells and bodies and refrigerate meat until ready to use.
Cream oleo well. Add Sucaryl and eggs; beat well. Add applesauce and dates. Mix well. Add remaining ingredients and bake in a loaf pan for 1 hour at 350°.
Preheat oven to 450°. Grease an 8-inch square baking pan. Combine all ingredients in order listed; blend well. Pour into prepared pan. Bake 25 to 30 minutes or until golden brown. Makes about 9 servings.
In a small heavy skillet, heat 3/4 cup sugar, stirring until a brown syrup forms and mixture begins to smoke. VERY GRADUALLY (because of spattering), stir in boiling water and remove from heat. Cool thoroughly.
Brown pork chops in frying pan. Add onion, carrots, potatoes, salt and pepper. (I add a little garlic powder, too.) Cover; cook until vegetables are tender. Serves 4.
Combine mixes and sugar. Beat egg, margarine, milk and vanilla. Combine with mixes and sugar and stir in coconut. Lightly grease cookie sheet. Bake at 350° for 9 to 13 minutes. Remove from cookie sheet immediately. Ice with chocolate icing and top with walnut half.
Melt butter and crushed garlic clove in 9 x 13-inch pan. Dip chicken pieces in milk, then in cereal. Place in pan. Sprinkle seasoning over chicken. Cover and bake at 350° for 1 hour. Turn chicken. Uncover and bake 20 minutes.
Using a 12-quart roaster, melt butter over medium heat. Saute onions, bell peppers, garlic and jalapeno peppers for 15 minutes. Add cayenne; salt to taste. Add flour slowly and stir. Cook about 10 minutes. Add parsley and allow to soften in mixture while stirring. Add half and half, lemon juice and cheese. Stir until cheese is blended well. Boil shrimp for 3 minutes in 5-quart pot. Strain. Add shrimp and crab meat. Cook 15 minutes. Stir in noodles; serve in 4-quart casserole dish. Garnish with fresh parsley, lemon and cheese. Yields 8 servings.
In medium bowl stir first 4 ingredients. In cup stir dressing and brown sugar, pour over and gently toss to coat. Serve on lettuce if you like. Yields 2 or 3 servings.
Put pineapple (juice and all), pie filling, water and butter in pan. Cook until very thick, stirring constantly. Cool; stir a couple of times during cooling. Pour into graham cracker crust. Chill in refrigerator. For a less tart taste make pie the day before it's served.
Baking Temperature: 450°. Baking Time: 15 minutes, divided.
Mix sugar, cocoa and salt. Add milk and corn syrup. Boil mixture about 15 minutes, until it forms a soft ball in cold water. (Drop small amount into cup of cold water. Use fingers to form soft ball.) Take off heat and beat with electric hand mixer for about 1 minute. Do not overbeat. Stir in vanilla and cereal. Spray 9-inch glass baking dish with nonfat cooking spray. Pour fudge into dish and let harden. Cut into squares when set. Makes about 30 pieces.
Mix all ingredients and toss with shredded cabbage. Will keep very well in refrigerator for several days.
Layer sauce, noodles, cheese and sauce in a 9 x 13-inch pan. When all is layered in pan, cover and bake at 350° for 1 hour, then bake 15 minutes, uncovered. Allow to rest 10 minutes. Serves 12.
Layer in a larger pie plate: bean dip, sour cream (mixed well with taco seasoning), green chilies, tomatoes, cheese and black olives. Serve with tortilla chips.
Combine first 3 ingredients in a shallow dish. Dip chicken in egg and then crumb mixture. Heat oil in large skillet over medium heat. Add chicken and cook 5 minutes on each side or until golden brown. Cover and cook 5 minutes. Serves 6.
Combine butter and sugar, creaming until light and fluffy. Add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk. Stir just until all ingredients are moistened. Stir in lemon rind and pecans. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour and 15 minutes or until bread tests done. Cool 15 minutes and remove from pan.
Measure peanut butter, oats and nuts. Set aside. Measure sugar and cocoa. Mix in large saucepan. Add milk and margarine. Stir. Bring to a boil. Boil together 1 minute. Remove from heat. Add the set aside ingredients and vanilla. Mix well together. Drop by spoon onto wax paper.
Mix beef, breadcrumbs, onions, milk, parsley, salt, Worcestershire sauce, pepper and egg; stir well. Shape into 1-inch balls. Cook in melted shortening in large skillet until browned. Remove from skillet; drain fat. Heat chili sauce and jelly in skillet, stirring until jelly is melted. Add meat balls; stir until coated. Simmer, uncovered, for 30 minutes. Serve hot. (Makes about 5 dozen.)
Grease pan heavily with butter, then flour. Bake at 300° for 30 to 35 minutes.
Cream together the butter, sugar, brown sugar, vanilla and water. Beat in the egg. Mix in flour, baking soda and salt. Add walnuts; spread mixture in greased 13 x 9 x 2-inch pan. Sprinkle chocolate morsels over top. Bake at 375° for 1 minute. Run knife blade through to marbleize. Bake 12 to 14 minutes longer. Makes 24 squares.
Mix cornstarch and 2 tablespoons sugar with water; cook until clear. Remove from heat and set aside. Add salt to 3 egg whites; whip until foamy or stands in peaks. Add cornstarch mixture gradually to egg whites; continue beating until creamy. Add remaining sugar gradually, beating constantly. Pile on top of pie filling. Be sure to spread all the way to edges. Bake at 325° for 30 minutes, or until golden brown.
Mix and place in freezer for 20 minutes. Shape into 1-inch balls. Dip in almond bark or butterscotch chips.
In casserole dish, mix beans and vegetables. Toss lightly with fork. Mix soup with bean liquid until smooth. Pour over beans. Sprinkle with cheese and almonds. Bake at 400° for 30 minutes or until bubbly and lightly browned. Garnish with bacon. Makes 6 to 8 servings.
Brown ground beef in skillet. Prepare Chili-O mix according to package directions. Combine with onion, beef and beans. Layer Fritos, chili and cheese in large baking dish. Repeat layers. Bake in a 325° oven until cheese has melted.
Mix all ingredients together; pour into a 2-quart microwave casserole dish. Bake on Medium-High for 9 to 11 minutes.
Brown pork chops and set aside. Add cup of rice to drippings. Add beef broth and water. Place chops back into mixture. On top of each chop, put 1 slice of onion, tomato and pepper. Bake at 350° for 1 hour.
Pour Eagle Brand into ice cream freezer. Add orange soda to fill line. Freeze! Enjoy!
Mix first 2 ingredients well, folding cream lightly into cooled lemon butter. Decorate with strawberries or other fruit.