HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and add 3 tablespoons sugar. Mix and pour over pretzels in 7x12x2 baking dish. Bake at 350° for 8 minutes. Cool 25 minutes. Mix well cream cheese and 1 c. sugar together. Prepare Dream Whip by package directions. Fold in cream mixture. Spread over baked pretzels. Combine gelatin with 2 cups boiling water. Add frozen strawberries. Chill slightly. Top cream cheese layer with the strawberry mixture. Chill until firm. Serves 20-24.
Use cookie sheet with sides. Place a layer of crackers on cookie sheet. Boil brown sugar and butter for 2 minutes. Pour over crackers and sprinkle with pecans. Bake at 350° for 10 minutes. Let cool only 5 minutes and cut into squares.
Mix the flour and powdered sugar; add the butter, nuts and vanilla. Mix well. Shape into balls. Place on greased cookie sheet. Bake at 300° for 20 to 30 minutes. Roll in some powdered sugar while still hot; then roll again in powdered sugar.
Preheat oven to 350°. Place flour, sugar and salt in a large mixing bowl. Put butter, water, shortening and cocoa in a saucepan and bring to a boil. Mix this with the dry ingredients. Mix together eggs, soda, vanilla and buttermilk. Add to cocoa mixture. Mix well. Pour into a greased and floured 15 1/2 x 11 1/2 x 1-inch pan. Bake for 20 to 25 minutes. Begin making the icing about 5 minutes before cake is done. Ice while cake is hot.
Brown onion and meat together; drain excess fat. Add remaining ingredients and simmer 30 minutes. Serve with corn chips, if desired.
Melt the margarine in a small saucepan. Mix all of the crushed Oreo cookies, except 1 cup, with the melted margarine. Press this mixture in a 9 x 13-inch pan. Next, beat the softened cream cheese and powdered sugar. Then fold 6 ounces of the Cool Whip with this mixture. Spread this mixture on top of the Oreo crust.
Spread pizza sauce on each slice of bread. Put cheese on the bread. Top with pepperoni. Put bread on top. Butter both sides and cook in toastmaster for 5 minutes or until brown.
Mix margarine, milk, flour, pudding mix, egg and peach juice. Pour into casserole dish. Place peaches on top of batter. Mix sugar and cream cheese. Spoon on top of peaches. Sprinkle with cinnamon if desired. Put in 350° oven until done. This is done when brown around edges and edge is firm. The middle will be runny, but will set as it cools.
Mix thoroughly and pat into a 9 x 13-inch pan. Bake for 15 minutes at 350° if metal pan; if glass, bake at 325°. Cool completely.
Put all the ingredients except potatoes in soup pot and cover with water. Simmer until tender. Add potatoes and other vegetables and a little more water to cover. Add chicken flavoring as desired and cook until tender.
Pack broccoli into jars. Add water to shoulder of the jar. Put seals on and process in pressure canner until pressure is 15 pounds. Turn off stove and let set until cool.
Cream the sugar and butter. Add eggs and milk. Stir in flour, salt and soda. Add fruits and nuts. Place mixture in 2 greased loaf pans. Bake at 350° until done, about 1 hour. Insert toothpick in center; if it comes out clean, it is done. Makes 2 loaves.
Combine tomatoes, beef broth, vegetables and pasta in large pot. Bring to boil, reduce heat to medium and cook until pasta is tender, about 20 minutes. Stir occasionally. Meanwhile, combine ground beef and turkey, 2 tablespoons cheese, garlic powder and red pepper. Form 24 meatballs with mixture and put on microwave-safe baking dish. Cover with plastic wrap and microwave on High 3 1/2 to 4 minutes, stir after 2 minutes. Put meatballs in soup and stir to combine. Cover and let stand 5 minutes. Garnish with remaining cheese. Yields 4 servings.
Cream sugar and oleo. Add egg, salt and vanilla. Mix until light and fluffy. Spoon mixture into pie crust. Chill. Whip the cream until stiff. Blend in nuts and pineapple. Spoon over pie and chill thoroughly. Decorate top with halved maraschino cherries if desired.
Use juice of cherries to make Jell-O. To 1 cup of boiling water, add juice of cherries to make about 2 cups. Let Jell-O set after adding cherries, pineapple and nuts.
Blueberry pie filling, strawberry pie filling or drained crushed pineapple may be used instead of cherries.
Melt butter in skillet. Saute onions and mushrooms. Remove from heat. Stir in flour, salt, curry powder and pepper. Add 1/2 cup water to flour mixture. Blend milk into mixture until smooth. Cook and stir over moderate heat until sauce begins to thicken. Arrange broccoli and chicken on bottom of a 13 x 9-inch baking dish. Pour sauce over. Top with cheese. Bake at 375° for 20 minutes or until bubbly around edges. Cool 15 minutes before serving. Makes 6 servings.
Mix first 3 ingredients. Place over high heat and add Tabasco. While mix is coming to a high boil, add coloring. Stir in Certo. Bring to a rolling boil and boil hard for one minute, stirring constantly. Remove from heat and with metal spoon skim off foam. Pour quickly into sterile jars. Cover. Makes 10 medium size glasses. Great served with cream cheese on crackers.
Mix Nabasco 100% Bran, sugar, molasses, buttermilk, dates, raisins and nuts good. Sift together the flour, salt and soda. Add to first mixture.
Add sugar to cheese in bowl, beating well. Add eggs one at a time. Add vanilla. Measure 2 cups of cheese mixture; fold into chocolate. Pour remaining cheese mixture into well-buttered 10-inch pie pan. Add spoonfuls of chocolate and zigzag. Bake at 350° for 40 to 45 minutes.
Mix peanut butter and sugar; stir in egg and vanilla. Shape in 1-inch balls and place on ungreased cookie sheet. Press with fork to flatten slightly. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup milk and melted butter. Press half of the batter into the bottom of a greased 13 x 9 glass baking dish. Bake 8 minutes. Melt caramels with remaining 1/2 cup milk in microwave, stirring often, until smooth. Pour over baked layer. Cover with chocolate chips. Dot remaining batter on top. Bake 18 minutes. Cool before cutting.
In glass or stainless steel bowl, combine all ingredients except chicken; add chicken and toss to coat. Cover bowl and refrigerate for at least 8 hours, occasionally tossing chicken in marinade. Remove chicken from marinade; remove and discard garlic and ginger. In blender container, process marinade. Arrange chicken parts in disposable aluminum roasting pan; grill over hot coals until tender, basting occasionally with some of the marinade. Transfer chicken and pan juices to serving platter. In small saucepan, bring remaining marinade to boil; serve with chicken. Makes 4 servings.
In a two gallon punch bowl, empty the orange sherbet. Pour chilled 7-Up over sherbet and stir gently just until combined. Allow large chunks of sherbet to float on top of the punch. Serve immediately.
Mix together in pie plate. Heat 1 minute in microwave. Stir up; heat 1 more minute; stir and heat 1 last minute. Press into pie pan. Cool and fill with favorite filling.
Sift flour a second time with baking powder, sugar and salt. Add egg, milk and corn. Stir until well blended. Drop batter into hot fat a teaspoon at a time. Maintain fat to 350°. Fry until golden brown, turning once with spoon. Remove fritters from fat; drain on paper towels. Serve hot. Makes 4 to 6 servings.
Heat oven to 450°. Mix bisquick, milk and shredded cheddar cheese together to form soft ball. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Mix butter and garlic powdered together and brush over warm biscuits. This mixture is sticky so can spray spoon with Pam.
Brown ground beef with onion, salt, chili powder and pepper; drain fat. Place mixture in 2-quart casserole dish. Pour tomato juice over mixture. Drain and place green beans on top of beef mixture. Place mashed potatoes on top of green beans. Sprinkle with paprika. Bake at 350° for 35 minutes.
Mix sugar, butter and syrup. Bring mixture to a boil over medium heat. Pour over popcorn and stir to mix evenly.
Preheat oven to 400°. Cream margarine, sugar, egg white and flavoring together. In another bowl, sift together flour, cream of tartar, soda and salt. Add to creamed mixture. Stir well. Mix in raisins.
Cut and start cooking potatoes. In a large skillet, fry bacon until brown and crisp. Remove and set aside. Add onion to drippings and saute until golden brown. Add potato cubes and stir over low heat until potatoes are lightly browned. Cook kielbasa in boiling salted water for 15 minutes. Drain and cut into 1/2-inch slices. If using sausages, brown on all sides in another skillet; cut into 1-inch slices. (Fresh sausage works good.) Add green or red peppers and stir over low heat for another 10 minutes. Season to taste with salt and pepper. Pile on a serving platter and sprinkle with reserved crisp bacon.
Brown beef strips. Add other ingredients, except sour cream. Add sour cream last. Cook for 3 hours.
Dissolve Jell-O and 2 tablespoons sugar in boiling water. Add frozen strawberries. Place in refrigerator for 1 hour or until jelled. Add Cool Whip (thawed). Break angel food cake in pan (half of it), then put a layer of topping, then another layer of cake and finally another layer of topping.
Boil water; pour into mixing bowl and add gelatin, stirring until dissolved. Add thawed raspberries and softened ice cream to gelatin mixture. Stir until ice cream is completely melted. Pour mixture into gelatin mold. Refrigerate for several hours or until set.
Prepare noodle packets according to package directions. Mix together with other ingredients. Pour into a large casserole and bake at 350° for 30 to 45 minutes.
Blend eggs and sugar. Add oil and vanilla. Mix dry ingredients (flour, salt, soda and cinnamon). Add carrots and pecans.
Cook spareribs in water until nearly done. Add bay leaf, onion, salt and pepper. Add sauerkraut and potatoes. Cook until potatoes are done. A little cream may be added. Half and half can be used.
Mix as for meat loaf. Press in 8 x 12-inch baking dish. Peel 8 medium potatoes; slice and cook until done. Place on top of hamburger. Add small can of cream of celery soup and 1 small can cream of mushroom soup. Mix together and pour on top of potatoes. Add on top 1 cup grated cheese. Bake for 1 hour at 350°.
Preheat oven to 350°. Butter an 8 or 9-inch casserole dish. Combine sweet potatoes, margarine, milk, sugar, egg and vanilla. Turn into prepared pan. Combine brown sugar, pecans, flour and butter; mix until crumbly. Sprinkle over casserole. Bake for 30 to 45 minutes or until bubbly hot.
Place bread in buttered 13 x 9-inch pan. Brown sausage and drain. Sprinkle over bread. Scramble eggs, milk, salt and pepper. Pour over sausage. Top with cheese. Bake at 400° approximately 30 minutes.
Combine Raisin Bran, sugar and flour with soda and salt in a large bowl. Add mixture of eggs, buttermilk and oil. Mix well. Refrigerate in a covered container for weeks if you wish. Use batter when you want muffins in a hurry. Fill muffin tins 2/3 full. Bake at 400° for 15 minutes.
Cut brownie into 6 equal pieces. Set each piece on a dessert plate and top with a 1/2-cup size scoop of ice cream. Ladle fudge sauce onto ice cream.
Remove can of stew from cupboard, open with can opener. Pour into saucepan (rinse out with a little water). Heat thoroughly and eat.
Cook ground beef until done. Drain. Return to skillet and add cheese. Cook on low until cheese is melted. Serve with tortilla chips.
Mix first 3 ingredients. Take out 1 cup and set aside for topping. In remaining crumbs put in next 3 ingredients. Put in 9 x 13-inch greased pan. Put 1 cup of crumbs that were set aside over top of cake. Bake at 350° for 40 minutes.
Preheat oven to 350 degrees. Line 9 x 13 inch pan with waxed paper. Mix first 5 ingredients and pour into pan. Pour dry cake mix over pumpkin mixture. Sprinkle nuts over cake mix. Bake 50 to 60 minutes. Cool and invert into serving platter.
Combine and put in casserole dish. Put on top of casserole 1 cup crushed corn flakes and 1/2 cup melted margarine. Bake at 350° for 45 minutes.
Slice apples in a pan. In another dish, mix together the flour, sugar, salt and baking powder. Add the unbeaten egg; mix well. Add oil; spread or crumble mixture over apples. Sprinkle with cinnamon and sugar, if desired. Bake at 350° for 35 to 45 minutes or until top is good and firm.
Mix together sugar, butter and corn syrup. Fold in eggs. Add vanilla and stir in oats. Pour into pie crust and bake at 350° for 30 to 35 minutes.
Mix the first 8 ingredients; put in buttered casserole dish. Melt margarine; mix with corn flakes (may substitute corn flake crumbs). Bake for 45 minutes at 350°.
Stir egg and sugar. In a separate bowl (and while holding over egg mixture bowl as it may bubble over), add soda to buttermilk. Add buttermilk to egg mixture. Add margarine and salt. Stir in corn meal and flour. Grease loaf pan, 5 x 8-inch shallow pan or muffin tins. Bake at 375° for 25 minutes for loaf pan, 15 minutes for muffin tins or until inserted pick comes clean. Serve hot, cold or toasted. Can be frozen.
Preheat oven to 350°. Spray casserole dish with vegetable spray. Dip tortillas in very hot water and line dish. Add chicken and sprinkle about 3 tablespoons water over it. Next, layer onion, pepper and cheese slices. Pour Ro-Tel tomatoes over all. Pour heated cream of mushroom soup over tomatoes and sprinkle with chili powder. Bake in oven 30 minutes, uncovered. Makes 9 large servings.
Mix, pour into baking dish and bake. May be prepared the night before and refrigerated. Bake at 340° for approximately 40 minutes.
Prepare, bake and cool pastry shell. Mix softened butter, sugar and chocolate (melt chocolate over hot water or on very low heat to keep from sticking). Add eggs, one at a time and vanilla. You will need an electric mixer for this; do not try without. Whip cream; sweeten as desired. Top chocolate mixture with whipped cream. Grate chocolate on top. Refrigerate 4 to 5 hours or overnight. Serves 4 to 6.
Blend ingredients in blender until smooth. Store in refrigerator and stir well before serving.
Cut lemon in half and rub lemon pulp on pork chops. Rinse lemon pulp off and dry pork chops with paper towel. Heat olive oil in saucepan. Season chops with salt, pepper, sage and garlic. Place chops in pan and sear for 3 minutes on each side. Add chopped onions and peppers and let chops cook for 2 additional minutes on each side. Add remaining ingredients and let simmer for 15 minutes.
Prepare pudding according to directions; chill. In large bowl, tear angel food cake into pieces. Pour pineapple and pie filling over cake; mix together. Top and spread with pudding, then top with Cool Whip. Garnish with pecans and fresh strawberries. Can substitute with any flavor pie filling. Refrigerate for 2 hours before serving. Can double; great for showers or wedding parties made in punch bowl.
Mix well and put in refrigerator overnight. Make into balls and put in icebox for 30 minutes. Melt 1 large package paraffin. Dip the balls into the chocolate and set on wax paper.
Blend all of the ingredients. Let set overnight if you can. Warm up in the oven and serve with crackers, etc.
Cream shortening. Add sugar gradually. Add beaten egg and applesauce. Sift flour before measuring. Use a little of the same flour to sift over fruit and nuts. Sift remaining flour with salt and spices. Dissolve soda in boiling water. Add the flour mixture to creamed mixture, then add soda and boiling water. Beat 2 minutes with electric mixer (medium speed). Stir in nuts and raisins. Bake in Bundt pan (greased and floured) for 1 hour at 350°. Cool 20 minutes in pan before turning out on plate.
In bottom of a large glass bowl, place 3 cups of the lettuce. Sprinkle with a little sugar, pepper and salt. Layer eggs atop lettuce, standing the ones on side of bowl on edge to look nice. Sprinkle generously with salt. Next, layer in order: peas, remaining lettuce, bacon and cheese. Spread Miracle Whip over top, sealing to edge of bowl. Cover and refrigerate for 24 hours or overnight. Garnish with sliced green onion and paprika, if desired. Toss before serving. Makes about 15 servings.
Mix ingredients. Roll into balls. Brown meatballs and pour off fat. Add 1 (12 ounce) bottle of chili sauce and 1 (10 ounce) jar grape jelly. Stir until melted. Simmer 30 minutes.
Mix sugar, salt and soda together, then add the rest of the ingredients. Stir in flour carefully and slow. Bake at 350° for about an hour.
Mix all ingredients. Bake in greased oblong pan, iron skillet or muffin tins at 425° for 15 to 20 minutes.
Put all ingredients in a large bowl and bring to a boil, then reduce heat and cook for 20 to 25 minutes. Put in pint jars and seal. Yields 8 to 9 pints.
Drain pineapple and reserve juice. Mix juice, flour, egg, vinegar and sugar in saucepan. Cook mixture over very low heat until thickened. Cool. Add drained pineapple and cheese to mixture. Add marshmallows just before serving.
In saucepan, cook raisins and water for 10 minutes over medium heat. Mix all other ingredients together and add to raisins. Cook until thick.
Layer all ingredients and bake 1 hour at 325°. Serves 6 in a 9 x 9-inch pan.
Put beans in Dutch oven. Cover. Bring to boil. Reduce and simmer 1 hour.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Measure all ingredients into a large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl.
Combine first 5 ingredients. Beat at medium speed until smooth. Stir in bacon. Serve with assorted crackers.
Beat 2/3 cup sugar into egg yolks. Add salt; stir in milk and evaporated milk. Cook over medium heat, stirring constantly, until mixture coats spoon. Remove from heat. Beat egg whites until foamy. Gradually add 6 tablespoons of sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla. Serve hot. Dash with nutmeg. Refrigerate leftovers.
Cook macaroni following package directions; drain. Add tomato sauce and cheese. Stir until cheese melts. Simmer and serve.
Cream the butter until it is fluffy. Add sugar by tablespoons. Add egg yolks; beat well. Beat the egg whites until stiff; set aside. Add the sour cream and flour to the butter, sugar and egg yolks. Add flavorings and salt. Mix thoroughly. Fold in egg whites. Pour into greased tube pan. Bake for 1 1/2 hours. Preheat oven to 325°.
Heat meat, vegetables and gravy thoroughly. Pour into greased casserole. Combine potatoes and egg. Make a border with potato mix over meat mixture or cover it completely. Bake at 425° for 15 to 20 minutes or until top is light brown. Makes 6 servings.
Mix all ingredients together with mixer. Chill in original bowl. Form a ball. Roll in 1 1/2 tablespoons Parkay and 1/2 cup chopped nuts.
Beat shortening, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and blend well. Add flour, baking powder, soda and salt. Mix well. By hand, add remaining ingredients. Drop by rounded tablespoonfuls on ungreased cookie sheet, 2-inches apart. Bake at 350° for 10 to 15 minutes or until light golden brown. Cool on sheet for 1 minute. Then remove.
Saute onion in 3 tablespoons of bacon drippings. Blend in flour and stir in vinegar and water. Cook until slightly thickened. Add sugar, salt and pepper. Simmer 10 minutes. Pour over sliced, cooked potatoes. Let flavors blend for 6 to 8 hours in refrigerator.
Cook broccoli and lima beans according to directions on packages; drain well. Mix vegetables with soup and cheese. Pour into 9 x 13 well greased casserole dish. Cover with crushed Fritos. Bake at 350° until bubbly.
Beat egg whites until stiff but not dry. Add 1/2 the sugar slowly, beating constantly. Beat egg yolks until thick and lemon colored. Add remaining sugar gradually. Continue to beat until holds a soft peak. Add lemon juice and rind, fold gently into beaten egg whites. Combine flour and salt, fold it into egg mixture. Put wax paper into an 11 x 16-inch shallow pan to line. Pour in batter. Bake at 350° for 15 minutes, don't overbake. Turn cake out on a clean towel, sprinkled with confectioners sugar. Remove paper and trim off crusts. Roll, lifting towel nearest you. When cool, unroll and spread with jelly and roll again. Really good with lemon jello pie filling or make up your own filling.
In skillet, brown sausage, breaking up into small pieces; drain. Toss with 1 tablespoon flour. Spread on bottom of 11 x 7-inch baking dish. In same skillet, cook zucchini and onion in butter until tender. Remove from heat. Toss with remaining flour. Spoon half of zucchini mixture over meat. In bowl, mix cottage cheese, Italian cheese, eggs and garlic salt. Spoon evenly over zucchini later. Top with remaining zucchini. Bake 30 to 35 minutes at 350°. Top with Cheddar. Bake 2 minutes longer. Serve hot.
Combine first 3 ingredients. Dip chicken in egg and then into crumb mix. Preheat electric skillet to 350° and melt butter in skillet. Cook chicken breasts about 3 minutes on each side. Combine tomato sauce, tomatoes and water. Pour over chicken. Reduce heat to 220°; cover and cook 25 to 30 minutes or until chicken is tender. Sprinkle Mozzarella cheese over top; cover and cook until cheese melts.
Mix sugar and cornstarch in pan; add water. Cook until thickens. Add egg yolks to small amount of hot mixture in a dish, then add to mixture in pan. Boil 1 minute. Add lemon juice and butter; boil 1 or 2 minutes. Pour into pie shell. Cover with meringue and bake. Use the egg whites for meringue.
Cut top from the peppers; remove carefully all the seeds and tongue. Cut thin slices from the bottoms so the peppers will stand. Melt the butter, add the flour and seasoning, then the milk and onion juice; add the meat and fill the peppers with the mixture. Cover with crumbs made by stirring 2/3 cup bread crumbs into 2/3 tablespoon of melted butter. Place the peppers in a baking pan and cover the bottom with boiling water. Bake in a moderate oven for 30 minutes.
Pour apple juice concentrate in a saucepan, stirring well. Cook over medium heat until thickened and bubbly. Stir in margarine, cinnamon and vanilla extract. Add apples; toss well to coat. Pour into a pastry shell. Cover top with crust. (Slit to allow steam to escape.) Trim edge around pie pan. Seal crust. Flute edge. Cover edge with strips of aluminum foil. Bake at 420° until crust is brown (40 to 50 minutes). Remove foil during last 15 minutes of baking.
Slice pitas into halves. Mix eggs, cheese, bacon bits or meat, green pepper, tomato and milk. Pour mixture into lightly oiled skillet and cook on low heat. Fill 4 pita halves with filling. Eat and enjoy!
Slice apples; mix with 1 cup sugar, 2 tablespoons flour, cinnamon, nutmeg and salt. Put mixture in pie plate. Mix crumbs by mixing 1/2 cup sugar and 3/4 cup flour together. Cut butter into flour and sugar. Sprinkle over top of apples. Bake at 400° for 40 minutes or until done.
Put all ingredients in plastic bag. Hang on lowest limb of any fruit tree. Guaranteed to work.
Bring to a boil the oil, vinegar, salt, mustard and celery seed. Pour over cabbage. Let set 4 hours in refrigerator. The longer it sets, the better it gets.
Drain artichokes and mash with fork, add other ingredients and mix well with spoon. Put in baking dish or pie pan and bake at 350° for 25 minutes. Serve hot with Wheat Thins or similar cracker.
Layer lettuce, carrots, peas, celery, onions and parsley. Add the following: sour cream, mayonnaise and bacon bits. Mix mayo and sour cream. Spread on top and top with bacon bits.
Combine light corn syrup, water and sugar. Boil to 265° (hard ball stage). Beat egg whites stiff and gradually beat in boiling syrup. Whip until it begins to stiffen. Add vanilla and pecans. Drop on waxed paper. Makes about 150 pieces.
Preheat oven to 325°. Combine all ingredients and turn into 2-quart casserole. Cover and bake until rice and chicken are tender, about 1 1/4 hours. During cooking, add water if necessary to keep rice moist.
In a large resealable plastic bag, combine the flour, salt and pepper. Add the steak; seal bag and toss to coat. Place the onion in a greased slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6 - 8 hours, or until meat is tender. Yields: 6 servings.
Cream the margarine, sugar, eggs and vanilla. Add dry ingredients. Drop by spoonful on ungreased baking sheet. Bake at 375° for 10 minutes only. Do not overbake.