HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crushed pretzels, melted margarine and sugar; mix well. Pour into a 9 x 12-inch dish. Bake at 400° for 4 to 6 minutes. Cool. Cream together the cream cheese and sugar. Fold in Cool Whip and spread mixture over cooled pretzels. Prepare strawberry jello and 2 cups boiling water. Add frozen strawberries to jello. Pour onto cheese mixture when slightly thickened. Refrigerate.
Preheat oven to 350°. Arrange chicken in baking dish. Combine other ingredients and pour over chicken. Cover and bake 40 minutes. Uncover and cook an additional 20 minutes or until brown. Contains 242 calories, 15 fat and 78 cholesterol.
Soften cream cheese. Form a ball. Sprinkle or roll ball in Ranch mix. Cover with pecans or bacon bits.
Cream margarine, sugar and eggs. Add bananas, mashed through a sieve. Add sour milk, in which you dissolve baking soda. Lastly, add flour, baking powder and salt; beat well. Add nuts, if desired. Bake in a tube pan in moderate oven for 40 minutes. May ice or glaze if desired.
Dissolve jello and hot water. Add salad dressing; beat. Stir in cottage cheese, oranges, pineapple and cherries. Refrigerate until set.
Mix Jell-O and 1 cup boiling water. Set aside to cool. Bake cake as directed on box in a 13 x 9-inch pan. Let cool slightly. Using a fork, poke holes 1-inch apart throughout. Pour Jell-O over entire cake slowly. Refrigerate until cool.
Cook pasta and drain. In a large bowl toss pasta, cheese, onions, radishes, olives and cucumbers. In a small bowl, combine remaining ingredients. Toss with the pasta and spread evenly. Chill 1 to 2 hours. Serve.
Bake cake according to directions on package. Cool cake 15 minutes. Punch holes in top with a fork. Combine milk, sugar and coconut. Bring to a boil and simmer one minute. Spoon over cake. Cool cake completely. Top with Cool Whip mixed with 1/2 cup coconut or sprinkle coconut across top.
Cook macaroni and drain. Saute onion, pimento and mushrooms in butter. Combine macaroni, onion mixture and remaining ingredients; mix well. Spoon into a lightly greased 2-quart casserole. Bake at 350° for 30 minutes.
Mix together soups and sour cream. Microwave onions on High for 4 to 5 minutes. Add onions, potatoes and cheese to soup and sour cream mixture. Add salt, pepper and onion powder. Place in greased casserole. Melt margarine and crumble Ritz crackers; mix with hands until all are buttery. Sprinkle over top. Sprinkle topping with paprika. Bake at 350° for 1 hour.
Scone dough must be handled minimally and quickly. As soon as the soda makes contact with liquid the rising action has begun. The object is to get the scones into the oven quickly while the dough is still wobbling so the rising is not wasted.
In a Dutch oven, brown ground beef and sausage; drain excess fat. Add pureed tomatoes, tomato paste, sugar, 1 tablespoon parsley, basil, garlic and 1 teaspoon salt. Simmer, uncovered, for 30 minutes.
Mix ingredients together adding only enough pineapple or applesauce to make cake. Bake at 350° until done.
In bowl, mix shrimp and salsa. Cover and chill 1 hour. Cook rice and add chilies, scallions, salt and pepper. Mix well. Skewer salsa-coated shrimp; broil or grill. Place on rice. Serves 4.
Oil bottom of casserole dish. Mix all the ingredients. Pour into casserole; top with bacon strips, very thin ones. Bake at 350° until done.
Mix the cornstarch, flour and seasonings until well blended. Add beer; mix well. Cut about 3/4-inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges, but do not cut through bottom (root end). Remove about 1 inch of "petals" from center of onion. Dip cut onion in Seasoned Flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix batter after standing to blend ingredients. Gently place in fryer basket and deep fry at 375° to 400° for 1 1/2 minutes. Turn over and fry 1 to 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter on apple corer. Serve hot with Creamy Chili Sauce.
Mix eggs and sugar. Add other ingredients. Mix well and pour into unbaked pie shell. Sprinkle with reserved coconut. Bake at 300° for 1 hour or until firm.
Preheat oven to 350° and grease cookie sheet. Place shortening, sugars, egg and vanilla in mixing bowl and beat thoroughly. Sift together salt, flour and soda and add to shortening mixture. Mix well. Blend in oats and drop by teaspoons onto cookie sheet. If you wish, you may also add 1/3 cup chopped nuts, raisins or shredded coconut to the batter. Bake for 12 to 15 minutes, until slightly brown at the edges. Makes 5 dozen.
Mix all ingredients; shape dough into balls. Place on a greased cookie sheet and press with a fork. Bake at 450° for 15 minutes.
Preheat oven to 375°. Mix together Ricotta cheese, spinach, Parmesan cheese and egg until well blended. Layer 1 cup sauce, 3 noodles, 1 cup Ricotta cheese mixture and part of Mozzarella cheese in 12 x 8-inch baking dish. Repeat layers twice. Cover with foil. Bake 20 minutes; remove foil and bake 15 minutes longer. Let stand 10 minutes. Serves 6 to 8.
Cream oleo, sugar, eggs and spices. Add rest of ingredients and roll into small balls. Flatten on a cookie sheet. Bake at 350°. Fill with filling.
Cook French fries according to package directions. Place fries on a broiler proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1 to 2 minutes or until cheese is melted. Serve with Ranch dressing. Yields 8 to 10 servings.
Combine and pour over meatballs. Bake at 325° for 1 hour.
In large shallow baking pan, put 1 layer corn chips (not too thick, as it dries out), 1 layer rice and 1 layer hamburger mixture (hamburger, onion, tomato sauce and chili seasoning). Sprinkle with grated cheese (Cheddar). Put in oven to melt cheese. On top, put 1 layer shredded lettuce and 1 layer cherry tomatoes (or cut up whole tomatoes).
Brown ground beef and onion lightly in skillet, stirring until beef is crumbly; drain well. Layer ground beef mixture, green beans and Tater Tots in 9 x 9-inch baking dish. Combine soup and milk in bowl, beating well. Pour over layers. Bake at 350° for 1 1/4 hours or until brown.
Place chicken breasts in an 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can Durkee French fried onions around and under chicken. Combine chicken broth and Italian seasoning and pour the mixture over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions and bake another 2 to 3 minutes.
Melt butter and brown steak. Add onions and peppers to meat and add all other ingredients except cornstarch. Cook on low heat 10 to 15 minutes and then thicken with cornstarch. Serve over rice.
In medium bowl, combine the chickpeas, tomatoes, onion and tuna. Mix olive oil, vinegar and pepper until blended. Pour over chickpeas-tuna mixture. Toss. Serve with bread. Serves 3 to 4.
Mix all ingredients good. Roll into a ball, then roll in toasted pecans or almonds. Can double ingredients for a larger cheese ball.
Cut up chicken in cubes. In pan, mix chicken noodle soup (starter) and frozen vegetables (stewed vegetables are best). Add bouillon cubes, dissolved in water. Cook all day in crock-pot. Add salt and pepper to taste.
Bring vinegar to boil. Put hot peppers in sterilized jars; pour vinegar over peppers and seal jars. Can put in onions and tomatoes also.
Preheat oven to 350°. Grease 9 x 13-inch pan. In small saucepan, melt chocolate with milk over low heat; stir occasionally. Remove from heat; stir in vanilla. In large bowl, beat butter with peanut butter and sugar until blended. Stir in flour and oats until combined. Measure out 1 cup and set aside. Press remaining oat mixture into pan. Spread chocolate over. Crumble reserved 1 cup of oat mixture over top. Bake 30 to 35 minutes.
Cream shortening and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and nuts; mix well. Shape into rolls. Wrap in waxed paper and chill thoroughly or overnight. Slice 1/4-inch thick; bake on ungreased sheet at 350° for 8 to 10 minutes.
Grease baking dish. Place bread in bottom of dish, then sprinkle cheese and sausage over it. Mix eggs, milk, salt, pepper and dry mustard. Pour over cheese and sausage. Refrigerate overnight. Bake at 350° for 30 to 35 minutes.
Drain yams. Add pineapple, white sugar, cinnamon and 1/4 cup melted butter. Mash until creamy; spread in glass pan. Pour remaining butter over top of mixture. Sprinkle with brown sugar. Bake at 350° for 30 minutes. Serves 6.
Combine drained vegetables, onion, cheese, mayonnaise and soup; mix well. Pour mixture into lightly greased 9 x 13-inch casserole dish. Bake at 350° for 1 hour. Sprinkle crushed crackers over top of casserole. Return to oven and bake until crumbs are lightly browned.
Beat cream cheese and all other ingredients with electric beater until blended. Line a margarine tub with foil and pack in mixture. Cover and refrigerate overnight. Turn out on serving plate and peel off foil.
Add dry ingredients together. Mix shortening and sugar. Add beaten egg and applesauce. Fold together with dry ingredients. Bake 10 minutes at 375°. Makes 3 dozen.
Slice sausage 1/2-inch thick; brown in Dutch oven with olive oil. Add onion, garlic, carrots and basil; cook 5 minutes. Add zucchini, tomatoes and beef bouillon. Simmer 1 hour. Add Northern beans and cabbage. Cook 20 to 30 minutes longer.
Place potatoes in a pot. Cover with water. Boil until tender (20 to 30 minutes). Drain and place potatoes in a bowl. Refrigerate until cool. Cut potatoes in 1/2 to 1-inch pieces.
Mix cake mix, margarine and 1 egg together. Put in a 9 x 13-inch pan. Combine cheese, 4 eggs and sugar. Pour over first layer. Bake 1 hour at 300°. Cut into squares while warm.
Salt and pepper fryer. Mix rice, water, oleo and soup. Place chicken on top of rice mixture. Bake at 350° for 2 hours, without lifting cover.
Cook broccoli until done. Drain water. Add soup and sour cream. Mix well. Add mushrooms and Stove Top with juice; add onions and 1/2 of each cheese. Mix well. Put in buttered casserole dish. Top with remaining cheese. Bake for 30 minutes at 325°.
You may want to trim some fat from brisket, but leave a good amount for juice. Soak meat in teriyaki sauce; sprinkle with Tony Chachere's seasoning, using a good amount. Sprinkle a lot of black pepper on meat. I do not think you can use too much. Cover meat and put in fridge for 24 hours. Take out and let warm up some. Re-season and marinate. Brown meat on your choice of wood fire. I prefer mesquite. Remove from wood fire and wrap in aluminum foil. Put in a pan that you don't mind getting the bottom black from wood smoke and cook in oven like a roast. When done (not overdone), put back on pit in pan; remove aluminum foil from top of brisket and smoke by using wet mesquites. Do not have fire other than to produce smoke. Baste with natural juices while smoking often. Turn meat over and smoke and baste the other side. Remove from pit when meat is smoked good.
Mix Cool Whip and jello powder; stir in all remaining ingredients. Chill well. Garnish with extra Cool Whip (optional).
Place broccoli in casserole. Add chicken. Mix soup, mayonnaise and lemon juice. Pour over broccoli and chicken. Top with grated cheese and bread crumbs that have been sauteed with butter. Bake at 350° for 25 minutes.
Combine milk, cornstarch, sugar and salt. Cook over medium heat; stir constantly. Add beaten eggs; cook until thick. Remove from heat. Line bowl with vanilla wafers. Layer with pudding, wafers and bananas.
Line a cookie sheet with well buttered foil. Place saltines, side to side, to cover. Boil together the butter and brown sugar; pour over crackers. Bake for 10 minutes at 350°. Sprinkle with the chocolate chips; spread with spatula while hot. They will melt. You can also add chopped nuts or coconut on top of the chocolate. Refrigerate for 3 hours. Break into chunks when chilled. Store in refrigerator.
Leave skin on potatoes when boiling. Put in large bowl when boiled and after drained. Make the following to pour over while potatoes are still warm: Italian salad dressing, sliced green onions and chopped parsley. Pour over the warm bite-size potatoes and let set for about 1 hour to marinate. Toss several times. Then add the mayonnaise. Toss until completely covered. Put in fridge for at least 2 hours. Better to chill overnight so flavors have plenty of time to blend. Just before serving, garnish with sliced hard-boiled eggs. Great!
In deep bowl, using mixer, combine cream cheese, sugar and milk. Add 3/4 cup Bits 'O Brickle; fold in whipped topping. Spoon into pie crust. Sprinkle remaining Bits 'O Brickle over filling. Freeze about 4 hours before serving. Makes 10 to 12 servings.
Blend first 4 ingredients in bowl. Beat until smooth. Pour into greased and floured 12 cup Bundt pan. Bake in preheated 350° oven 45 minutes or until cake is done. Cool in pan 25 minutes, then invert onto cooling rack to finish cooling. Decorate and serve with 1 can cherry pie filling and Cool Whip.
Cut chicken in bite size pieces. Combine fat, flour, salt, milk and broth; cook until thickened. Add mayonnaise and lemon juice. Cook broccoli; place in bottom of casserole dish. Combine chicken and sauce. Pour over broccoli. Top with bread crumbs. Bake at 350° until well heated and brown. Makes 8 to 10 servings.
Heat onion, soups and Ro-Tel in saucepan, then in casserole dish, put layer of chicken, layer of soup mixture, layer of Doritos and top with cheese. Bake in slow oven until mixture bubbles.
Heat margarine until melted and remove from heat. Stir in sugar and eggs. Beat slightly by hand just until combined; stir in flour. Remove 3/4 c. of batter and set aside. Stir melted chocolate into remaining batter. Spread chocolate batter into a greased 9 x 9 x 2 baking pan; set aside. Stir peanut butter into reserved batter. Dollop on top of chocolate batter, then sprinkle with chocolate pieces. Swirl batter with a knife. Bake at 350 degrees for 20 to 25 minutes. Do not overbake.
Preheat oven to 350°. Grease 2-quart casserole. Cook grits in boiling water. When almost done, crumble cheese and butter into grits. Blend eggs and milk together. Then mix egg/milk mixture with grits. Pour into greased casserole and bake at 350° for 45 minutes, uncovered. Sprinkle with grated cheese and bake, uncovered, 15 minutes longer or until cheese is melted.
Sift flour, soda and salt; set aside. Cream Crisco, peanut butter, sugar and brown sugar. Add milk, egg and vanilla. Add dry ingredients to mixture. Shape into balls. Roll in sugar and place on ungreased cookie sheet. Press down with fork. Bake at 375° for 8 minutes. Makes 3 dozen cookies.
In large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to boil; reduce heat, cover and simmer for 1 hour. Add water if desired. Serve hot or cold.
Mix together ground turkey, egg, Stove Top seasoning, onion and Stove Top dressing. Make small meat balls. Brown slowly in butter. Drain. Add flour to drippings. Stir until smooth. Remove from heat and add milk and water. Cook and stir slowly until gravy is smooth. Add meatballs to gravy. Simmer 10 minutes. Makes 6 servings.
Heat oven to 325°. Pour melted butter into approximately an 8-cup baking pan and refrigerate. Place the bread sliced into a large bowl and pour the milk over them, tossing to let the bread absorb most of the milk. Tear sliced bread into pieces.
Preheat oven to 350°. Blend cake mix, oil and eggs. Stir in chocolate chips. Place by level teaspoons on ungreased cookie sheets. Bake 10 to 12 minutes.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serves 8.
Cook noodles following directions on package. Combine noodles, tuna, mayonnaise, vegetables and salt. Blend celery soup and milk. Heat thoroughly in saucepan. Add cheese to saucepan and stir until cheese is melted; then add to noodle mixture. Turn into ungreased 1 1/2 quart casserole. Bake at 425° uncovered for 20 mins. or until bubbly.
Simmer chicken until tender. Cool and remove from bones. Cut chicken into bite size pieces. Mix soup and sour cream. Add chicken and chopped, boiled eggs.
Mix together flour and sugar; set aside. Grease casserole dish. Pour drained pineapple in dish. Add sugar and flour mixture to top of pineapple. Sprinkle cheese over previous layer, then the Ritz crackers. Slice margarine in small pieces and place on top. Bake at 350° for 30 minutes.
Mix ingredients thoroughly and pour into graham cracker crust. Chill in refrigerator overnight.
Stagger all of the ingredients into a large, covered, casserole. Cover and bake in a slow oven at 225° to 250° for about 6 to 7 hours (test meat and vegetables for doneness). Stir once after cooking 3 to 4 hours. Makes 6 servings.
Mix all together and keep refrigerated. Drink at least 2 ounces per day. This will help to keep your cholesterol down as well as help those with arthritis.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in partially thawed potatoes and add 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Dissolve yeast in milk. Sift flour and salt. Cut in shortening. Add vanilla and yeast mixture. Add one egg at a time and beat well after each addition. Place dough in refrigerator overnight.
Soften tortillas by dipping in hot oil for 2-3 seconds, drain on paper towels and set aside. In medium size bowl mix sour cream, cottage cheese and green chili; set aside. Grate 1 cup cheese; set aside. Cut remaining cheese into 24 slender sticks (about 1/2 x 2 inches). Taking one tortilla shell at a time, place a stick of cheese and a heaping tablespoon of sour cream mixture on it and roll. Place the rolled tortillas in a 9 x 13 inch casserole dish. Cover tortillas with enchiladas sauce. Top with grated cheese. Bake at 350° for 20 minutes or until hot and bubbly.
Put potatoes in a 9 x 13-inch pan. Pour 3 tablespoons melted butter over potatoes. Mix soup, cheese, sour cream and onion. Pour over potatoes. Mix corn flakes, 2 tablespoons butter and 1/2 cup grated cheese over top. Bake 30 minutes at 300° to 325°.
Roll chicken livers in flour and saute in shortening until brown. Arrange asparagus in baking dish. Top with sauce made from mayonnaise, minced onion and chicken livers. Sprinkle with cheese. Brown lightly under the broiler. The chicken livers and sauce may be prepared in advance, if desired.
Simmer onion and celery in margarine. Add mushroom soup, cheese and 1/2 cup water, heat until cheese melts. Combine all ingredients in a greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Prepare Rice-A-Roni according to directions, adding a handful of brown rice to make more (optional). While rice is cooking, skin and debone chicken and cut it in small pieces. After rice is soft and dry, spread chicken over the top of rice along with the corn (drained); cover dish with no heat for 5 minutes. Mix and serve. Applesauce and biscuits go well with this dish.
Brown chops and arrange in baking dish. Sprinkle with salt and pepper. Combine soup, water and thyme. Heat. Then add parsley, sour cream and 1/2 can of onions. Blend and spread over the chops. Cover and bake at 350° for 1 to 1 1/2 hours or until tender. Remove cover, put remaining onions on top and bake 5 minutes more.
In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9 x 2 inch baking dish. Cut bread in 1 inch thick slices, arrange slices in one layer in baking dish, squeezing slightly to fit.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat eggs in large bowl. Stir in cake mix, cherry pie filling and oil until blended. Spread in pan. Bake for 35 to 40 minutes. Cool. Prepare pudding pie filling as directed on package. Let stand for 5 minutes or until thickened. Spread over cake. Garnish with Cool Whip and chopped nuts. Store in refrigerator.
Mix all ingredients together. Top with Ritz cracker crumbs. Bake at 350° until crumbs brown.
Peel and cut potatoes into chunks. Boil until soft. Drain. Add butter and sour cream. Beat. Slowly add milk*. Continue beating. Shake on cheese. Add parsley and pepper. Whip until creamy.
Combine all ingredients. Roll mixture into 1-inch balls. Place on a greased cookie sheet. Store in refrigerator.
Split each cream puff in half. Combine undiluted soup, curry powder and chopped chicken and heat through over low heat. Season to taste with salt and pepper. Fill bottoms of puffs with the hot mixture and replace tops. Serve at once sprinkled with paprika, if desired. Makes 36 appetizers.
Melt butter and sharp cheese. Add flour, cyapepper and Rice Krispies. Roll into balls and bake at 350° for 20 minutes.
Dissolve sugar in water in large container. Add lemon juice, orange juice and pineapple juice. Add ginger ale just before serving. Serve over crushed ice. Yield: 34 servings.
Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of vinegar and cocoa and add to mixture. Sift salt and soda with flour. Add mixture alternately with buttermilk. Blend well. Add vanilla and red coloring. Mix well. Bake at 350° for 25 to 30 minutes.
Preheat oven to 325°. Grease and flour tube pan. Cream butter and sugar thoroughly. Add eggs, one at a time, beating thoroughly after each. Add flour alternately with 3/4 cup sour cream. Dissolve baking soda in 1/4 cup sour cream; add to batter and blend well. Add extract and salt. Stir. Bake in pan for 1 hour and 5 minutes. Cool 20 minutes in pan. Remove and sift powdered sugar over warm cake. Serves 10 to 12.
Mix all ingredients. Let stand in refrigerator until cold. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes.
Add yeast to warm water; let rest for 10 minutes. Mix scalded milk, butter, sugar and salt. Stir until dissolved. Cool to 85°. Beat 1 egg and add to yeast mixture. Add to milk mixture. Beat in half of flour (sifted). Beat 2 minutes. Add remaining flour and mix the dough until it blisters. Place in greased bowl; cover, place in refrigerator. To bake, form into two loaves. Let rise for 1 hour before baking.
Mix first 7 ingredients and place in greased casserole. Combine brown sugar, flour, margarine and pecans and sprinkle on top. Bake 30 minutes at 350°. Serves 6 to 8.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.
Preheat oven to 400°. Cream together sugar and butter. Add eggs, one at a time, beating after each addition. In a bowl, sift flour, baking powder and salt. Add with milk to the sugar and butter mixture. Stir by hand just to moisten ingredients. Stir in cranberries. Spoon into 18 (2 1/2-inch) muffin cups, filling 3/4 full. Bake 25 to 30 minutes. Makes 18 muffins.
Mix all ingredients except the flavoring and the food coloring in a saucepan. Let heat until 300°. Take off of heat. Add coloring and flavoring. Have cookie sheet lined with powdered sugar. Pour in a sheet and allow to cool.
Cook noodles according to directions. Grate cheese. In saucepan, melt butter. Add salt and pepper to taste. Add flour, stir to mix. Add milk, a little at a time, stirring constantly. Continue until you have added all the milk. Add grated cheese; melt. Pour over noodles in casserole dish. Sprinkle with paprika. Cook on 450° until brown. Let cool about 15 to 20 minutes.
Bake oblong cake as directed. As soon as cake is removed from oven, drizzle 1/2 cup honey over top. Sprinkle with 1 cup coconut and slip under broiler a few minutes to toast coconut. Best when served warm.