HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the 2/3 cup chopped nuts, flour and melted margarine until crumbly. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Cream the cream cheese. Add the powdered sugar and peanut butter; cream until smooth. Fold in Cool Whip; spread on first layer. Mix the pudding mixes with the milk; spread over second layer. Spread the Cool Whip on third layer. Garnish with chopped nuts. Refrigerate.
Soften cream cheese. Mix all ingredients; chill. Roll into ball. Roll in chopped pecans.
Preheat oven to 325°. Put rice, almonds and butter in heavy skillet. Brown slightly, stirring constantly. Add chicken broth and place in baking dish. Cover; cook 30 minutes. Uncover and cook 30 minutes more.
Melt chocolate in water over low heat. Cool. Beat egg yolks with cream. Gradually add sugar and beat vigorously until thick. Add chocolate mixture and vanilla, mixing well.
Line bottom of crust with fruit. Mix Jell-O and pudding with 1 1/2 cups of water and stir with wire whisk until mixed good. Put on heat and stir with wooden spoon until it starts to thicken. Pour over fruit. Serve with Cool Whip.
Dip veal in flour; pan-fry in melted butter and oil for 1 minute per side. Remove to tray. Put mushrooms in pan and stir until soft, not browned; add lemon juice to pan and stir for 2 to 3 minutes. Pour over veal; top with lemon slices and parsley. Serves 4.
Cream sugar and Crisco 3 minutes. Add eggs, one at a time. Sift together flour, salt and baking powder. Add alternately with milk. Add flavoring. Bake 1 1/2 hours at 325°.
Beat together eggs, milk, sugar, cinnamon, vanilla and salt. Add dry bread and raisins. Pour into baking dish. Bake at 325° for 40 to 45 minutes or until a knife comes out clean. Cool slightly. Makes about 6 servings.
In a mixing bowl, combine the first 4 ingredients; mix well. Serve with apples. Store in the refrigerator. Yield: 2 2/3 cups.
Melt margarine in pan or Pyrex dish. Add crushed vanilla wafers. Mix and press in dish. Add chocolate chips, coconut and nuts. Pour condensed milk on top. Bake at 350° until done. Cut into squares. Freezes well.
Use 4-quart pan to cook in as will boil up. Mix and heat first 4 ingredients until sugar dissolves. When it comes to a boil, add peanuts. Cook until it comes to hard crack stage (300° on candy thermometer). Take off heat. Add vanilla, margarine and baking soda. Will fizz so be sure to use large pan. Stir quickly. Pour immediately into cookie sheets lined with greased Reynolds aluminum wrap (heavy-duty). Spread as thin as you can. Cool.
Mix all ingredients. Add enough mayonnaise to make mixture creamy. Serve with crackers or make tea sandwiches.
Place asparagus in large baking dish. Cover with cheese. Combine soup, milk and pimentos and pour over asparagus mixture. Bake at 350° for 30 minutes. Place onion rings on top and bake 10 minutes more. May add small can of mushroom pieces.
Mix all ingredients in bowl. Add small amounts of milk to make this a sticky ball. (Note: When using butter, cut the butter in small pieces. Using oil, knead first, then decide if there is a need for milk.) Roll pastry out to about 1 cm (3/8-inch) on cookie sheet; bake for 30 minutes at 300°. Top of cake should be golden brown. Cut into squares while warm, or form little balls of dough and spread these out on cookie sheet. These will form cookies about 1 to 1 1/2 inches diameter. Top with sliced almonds, if desired, before baking.
Break cornbread into pieces in large salad bowl. Add remaining ingredients. Mix well. Chill at least 2 hours or longer before serving.
Dissolve jello and marshmallows in hot water. Add pineapple juice, crushed pineapple, apples and nuts. Let set.
Wrap each piece of chicken with beef and a slice of bacon. Arrange in a greased casserole dish. Mix soup and sour cream and pour over all; refrigerate. When ready, bake at 275° for 3 hours, uncovered. Serves 8. Can be made 2 days ahead.
Combine macaroni, cucumber, cabbage, celery, green onions and tomatoes in a large glass bowl. In a separate bowl, combine remaining ingredients. Spoon over macaroni mixture and toss. Cover with plastic wrap and refrigerate several hours for flavors to blend. Makes 12 servings.
Mix egg and milk. Add other ingredients, except apples. Mix well. Dip sliced or quartered apples into batter and fry until golden brown.
Mix cake mix by directions. Add food coloring to tint red. Bake as per directions on box. When cake is cool, mix confectioners sugar and cream cheese and spread on cake. Delicious; tastes like store bought.
Combine butter, sugar and milk; bring to a boil. Boil 5 1/2 minutes. Remove from heat and add remaining ingredients, except nuts. Beat until well mixed. Add nuts. Spoon into buttered pan. Cool until firm; then cut. Makes 5 lbs.
Mix peanut butter, confectioners sugar, oleo and graham cracker crumbs and roll into small balls. Melt chocolate chips and paraffin in top of a double boiler. Dip balls and place on wax paper to cool.
Combine all ingredients. Pour into greased 8 x 8-inch pan and bake for 1 hour at 350°.
You will need 3 or 4 (1 pound) coffee cans with lids to store after baking (freezes well). Mix and bake in coffee cans. Fill 1/2 full and bake at 300° for 1 hour.
Peel and quarter enough potatoes to cover the bottom of Dutch oven. Cover with water and boil until tender. Pour most of water off. Add 3 cans sauerkraut and 2 pounds Polish sausage, cut in 2 to 3-inch pieces. Heat and serve. This is easy, quick and serves a bunch.
Cook chicken until tender. Save broth. Remove chicken from bones and cut into bite-size pieces. Place in 9 x 13-inch pan.
Wash, drain and trim ends of okra. Pack okra firmly into jars. Put garlic bud, hot pepper and dill seed in each jar. Bring to boil water, salt and vinegar. Cover okra with hot brine; adjust lids. Process in boiling water bath for 10 minutes.
Mix all together and put into 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix ingredients and form into small balls. Add no salt. Place on cookie sheet and bake at 350° for 30 to 35 minutes.
Bake cake (by directions) in a 9 x 13-inch pan. Cool in pan. Cook until thickened, milk, flour, oleo, sugar, oil and vanilla. Let cool and pour over strawberries. Refrigerate. It is better next day.
Mix together all the ingredients, except the pecans. Form into 2 balls or 1 log roll. Roll in the pecans. Wrap and chill for up to a week. Serve with Ritz crackers or other butter type crackers.
Melt butter and add altogether. Spread on sliced French bread. Wrap in foil. Heat until cheese melts. Makes 2 loaves.
Combine ingredients in order as listed. Bake in greased skillet. Bake at 425° for 25 to 30 minutes.
Mix beef, bread crumbs, onion, green pepper, seasoning and 1/2 can tomato sauce. Spread in greased 9-inch pie pan, pushing mixture to sides of pan to form an edge. Mix rice, cheese, and remaining 1 1/2 cans tomato sauce. Place in meat shell. Bake in moderate 350 oven 30-35 minutes or until meat is done. Cut into six pie shaped pieces. Serve with green vegetable.
Bring 5 cups of water to boil. Add both packages of soup mix. Cover and simmer 1/2 hour. Add chicken broth. Simmer for another 1/2 hour. Add carrots and onion. Add pepper, brown sugar and wine. Simmer for another 2 hours uncovered. Add ham and 1 1/2 seasoning packets (from mix) about 10 minutes before end of cooking.
Mix sugar, flour and salt. In saucepan, mix butter, oil, cocoa and water. Bring to a boil and add to dry. Beat well. Dissolve soda in buttermilk (it will turn frothy). Add to mix with eggs and vanilla. Beat well. Pour in a 10 x 15-inch pan. Bake at 400° (or 350°) for 20 minutes.
Grease 13 x 9-inch pan. Microwave margarine or spread in large bowl on High for 45 seconds or until melted. Add marshmallows. Toss to coat with margarine or spread. Microwave on High for 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Using greased spatula or wax paper, press mixture into pan. Cool. Cut into squares.
Mix ingredients. Bake at 350° for 30 minutes, until golden brown. Serve with raw vegetables, chips or crackers.
Drain liquid from corn; reserve 1/2 cup. Combine corn, onion, green pepper and pimiento in a large bowl. In a small saucepan, combine the corn liquid and the balance of ingredients and bring to the boil. Pour over vegetables. Cool. Cover and refrigerate overnight, stirring occasionally. Makes 5 cups.
Combine stuffing, cheese and parsley. Dip chicken pieces in melted butter, then roll in stuffing mix. Arrange, skin side up, on large shallow baking pan. Don't crowd. Sprinkle with remaining butter and crumbs. Bake at 375° for 45 minutes. Don't turn.
Combine half of peaches and 1/4 cup milk in container of an electric blender. Process until smooth. Transfer to a medium bowl and repeat procedure with remaining peaches and 1/4 cup milk. Set aside. Combine remaining 2 1/2 cups milk and next 3 ingredients in a heavy saucepan. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and stir in peach mixture and nectar. Pour mixture into freezer container of a 4-quart hand turned or electric freezer. Freeze mixture according to manufacturer's instructions. Pack freezer with additional ice and rock salt. Let stand 1 hour before serving. Yields 1 gallon.
Grease and flour Bundt pan. Place frozen rolls around sides and bottom of pan. Mix next 5 ingredients and spread over rolls. Pour melted butter over rolls and place on cabinet overnight. Bake at 350 degrees for 30 minutes; let stand 10 - 15 minutes before turning out and serving.
Beat egg whites and other ingredients except crackers. Fold in crackers last. Grease 9 x 10-inch pan. Pat the mixture into pan. Bake 25 minutes in 350° oven or until lightly brown. Cool well.
Pat dough into a jelly roll pan. Bake for 10 minutes at 350°. Let cool. Mix cream cheese, mayo and dressing. Spread over cooled crust. Top with shaved veggies.
Trim excess fat from chicken cutlets. Place between 2 pieces of clear wrap. Pound with flat side of meat tenderizer. Combine flour, parsley and pepper on plate. Coat chicken. Heat butter in large skillet over medium heat. Saute flour coated chicken in skillet until lightly browned. Move chicken to one side of pan. Pour chicken bouillon and wine into pan. Mix with remaining butter. Arrange chicken in a single layer in wine sauce. Cover with lid and simmer, turning chicken occasionally for 10 to 30 minutes. It gets more tasty and tender the longer it cooks. Serve with egg noodles and drizzle wine sauce over the chicken.
Cream shortening and sugar. Beat in honey. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Mix and sift flour, baking soda, salt and spices; stir in and blend well. Stir in apples. Drop by teaspoon 3 inches apart on greased baking sheet. Bake at 350° for about 15 minutes or until edges are brown. Makes about 5 dozen.
Blend oil and sugar. Add carrots. Add eggs, beaten in one at a time. Sift flour. Add baking soda, baking powder, salt and cinnamon. Add flour mixture to carrot mixture. Add nuts and mix well. Bake at 350° for 60 to 70 minutes. Makes 3 layers or 1 tube pan.
Cream together margarine and sugars. Add eggs and vanilla; beat well. Sift flour and soda together and add to creamed mixture. Then add crushed potato chips and butterscotch morsels. Drop by teaspoon on a greased cookie sheet about 2 inches apart. Bake at 375° for 10 minutes. Makes approximately 3 dozen cookies.
Combine sour cream, lemon juice, sugar, salt, pineapple, banana pieces and enough red food color to give a pink tint. Lightly fold in nuts and Bing cherries. Spoon into fluted paper muffin cups (large size) which have been placed in 3-inch muffin cup pans. Freeze. Cover with plastic wrap and store in freezer. Remove from freezer 15 minutes before serving. Peel off cup and place on salad greens. Makes 12 cups.
Pat hamburger out on floured board, cut into squares. Flour sides. Brown in butter. Pour 1 can of onion soup over steak and let simmer for 1 hour.
Cut chicken in serving pieces and brown in oil. Place chicken in baking dish. In pan, cook garlic, green pepper and onion (all chopped) until onion is golden. Add tomatoes. Add to the chicken in casserole and add chicken broth. Add salt to taste, saffron and rice. Cover casserole and bake in 350° oven for 30 minutes, or until rice is tender. Serves 4. Chicken broth should be heated before adding to casserole.
Mix softened butter. Add sifted sugar, then all other ingredients and mix well. Put into refrigerator to harden a little. Roll into small balls and ice with chocolate icing or roll in chocolate sprinkles or coconut.
Melt margarine; blend in flour and salt. Cook over low heat, stirring constantly until mix is smooth and bubbly. Stir in broth. Bring to boil, stirring constantly. Boil 1 minute; cool. Add eggs. Prepare stuffing according to directions (less water is desirable). Spread stuffing in 9 x 13-inch casserole. Top with chicken and pour sauce over top. Bake at 325° for 45 minutes. Serve with sauce.
Combine cheeses; reserve half. Divide green onions into two equal portions. Combine half cheese, half onions, all soup, chilies, sour cream and olives. Set aside 1 1/2 cups for topping. Add chicken to remainder for filling. Put filling in tortillas and roll. Place seam down on lightly oiled baking dish. Arrange in a single layer. May need 2 dishes. Spread reserved topping (soup mix) over tortillas. Cover with remaining cheese and onions. Bake uncovered 45 minutes at 350°. Makes 8 to 10 servings. Good made with leftover beef or pork.
In a saucepan, combine brown sugar, salt and cider. Mix well. Tie whole spices in a small piece of cheesecloth; add to cider with nutmeg. Over medium heat, bring cider to a boil. Reduce heat; cover and simmer 20 minutes. Remove spices.
Unroll crescent roll dough. Separate into 2 rectangles. Press onto bottom and up sides of 11 x 17-inch baking pan, sealing perforations. Bake at 350° for 7 to 8 minutes or until light brown. Cool to room temperature.
Use 10 to 12-inch glass pie plate or similar shallow round plate. For layer 1, mix refried beans and taco seasoning. Spread onto plate, not quite to edge.
Combine crust mixture with sugar and butter as directed on package; press firmly into bottom of an 8 or 9-inch square pan. Prepare filling mix with milk as directed on the package. Pour over crust. Refrigerate at least one hour. Cut into squares. Garnish with fruit, nuts, or drizzle with melted semi-sweet chocolate, if desired. Makes 9 servings.
Brown pork chops in a large skillet. Put a slice of onion on top, then a pepper ring. Put a tablespoon of rice in each pepper ring. Pour the tomatoes around the pork chops. Cover and simmer for about 30 to 40 minutes, or until chops are tender.
Cream butter, shortening and brown sugar. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating after each. Combine baking powder, salt and flour. Add shortening with milk to creamed mixture, beginning and ending with flour. Add vanilla and nuts. Blend well. Pour into well greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until done. Let cool 15 minutes before removing from pan.
Cream butter and sugar well. Add eggs, baking powder, baking soda, flour, salt, sour cream and almond flavoring, blending well. Layer half of the batter in a greased and floured 10-inch tube pan. Spread half of the cranberry sauce and sprinkle half of the nuts on top. Add remaining batter and top with the rest of the cranberry sauce and nuts. Bake at 350° for 50 to 55 minutes. Cool and remove from pan. Drizzle with glaze made by combining:
Combine all dry ingredients. Add oil, eggs, pumpkin and vanilla. Mix well. Add pecans. Divide batter into three parts and bake in greased and floured 1 pound coffee cans at 350° for 1 hour. Let cool slightly and carefully remove from cans; place on wire racks to cool.
Overlap biscuits in 8 or 9-inch cake pan in a spiral fashion. Combine oil, sugar, nuts and cinnamon. Spread over biscuits. Bake at 350° for 30 minutes.
Combine beef, onion and garlic in a large skillet. Cook until meat is browned. Drain. Now combine meat mixture, sauce, water and seasonings in a medium sized bowl. Stir well. Place half of meat mixture in lightly greased 2-quart casserole. Top with chips. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover. Bake 5 minutes longer. Top with shredded lettuce.
Sift flour, salt and baking powder together. Next, beat egg yolks until light with sugar and vanilla. Mix with dates, nuts and flour. Fold in with egg whites. Bake in greased and floured loaf pan for 1 hour or longer at 300° to 325°.
Melt oleo over low heat. Remove from heat. Add brown sugar and stir until well blended. Cool. Stir in eggs. Sift together flour, baking powder and salt and stir into the other mixture. Add flavoring and nuts. Spread in a well-greased 13 x 9 x 2-inch pan. Bake until when touched lightly with only a slight imprint remains. Cut into bars when still warm. Bake at 350° for 20 to 25 minutes.
Mix cream cheese and onion dip. Spread in bottom of 9 x 13-inch glass pan. Brown ground beef; drain. Add taco mix and spread evenly over cheese mixture. Next layer on top the tomatoes, lettuce, onion and cheese. Chill. Let sit at room temperature 15 to 20 minutes before serving. Serve with chips.
Melt the butter in a large, heavy skillet. Add the remaining ingredients and cook over medium-low heat, uncovered, for 10 minutes. As they cook, turn the apples carefully with a spatula without breaking them.
In medium bowl, combine the confectioners sugar and peanut butter. Mix to a crumbly consistency (like a streusel) and remove about 1/2 cup of mixture. Cover and set aside for later use. Pour the remaining mixture evenly over the pie crust. Make the pudding according to the package directions. Pour the pudding over the crumb layer, then cover and refrigerate overnight. Before serving, cover with whipped topping and top with the reserved peanut butter mixture.
Grease pan. Sprinkle coconut and pecans. Mix cake mix according to directions, pour over coconut and pecans. Mix cream cheese, oleo and powdered sugar. Drop by spoonfuls on top. Bake at 350° until done.
Mix all ingredients. Serve on Ritz crackers. Keeps for days in the refrigerator.
First Layer: Dissolve 1 (6 ounce) box Jell-O in 2 cups boiling water. Add drained strawberries, drained pineapple and bananas and pour into an 8-inch square pan/dish. Chill until set.
Begin 1 1/2 hours before serving time. Heat tomatoes to boiling in a 3-quart saucepan, stirring constantly. Reduce to low heat, cover and simmer until tomatoes are soft, about 10 minutes. Uncover and cook 15 minutes longer, stirring (until slightly thickened).
Dissolve pudding with milk. Add Cool Whip. In a 9 x 13-inch pan, layer as follows: graham crackers, 1/2 pudding mixture, graham crackers, 1/2 pudding mixture and graham crackers. Chill 2 hours. Frost. Chill 24 hours.
On individual dishes, place stuffing, turkey and cheese. Put in microwave to melt cheese. Serve with Thousand Island dressing and bacon chips. Makes 2 sandwiches.
Heat oven to 350°. Grease a 13 x 9-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, 25 minutes. Makes 4 dozen.
Brown ground beef, onion and garlic; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes.
Beat eggs; add oil, water and pumpkin. Sift dry ingredients; add to creamed mixture. One cup raisins, currants or nuts may be added here. Fill greased baking pans 3/4 full. Bake at 350° for 1 hour or until tester comes out clean. Time depends on size of baking pan used.
Cut chicken thighs in 4 slices. Set aside in a large bowl with cover. Melt butter in 2-quart sauce pan. Put onions, Season-All and garlic powder in hot butter. Saute. Pour vinegar and lemon juice over onion mixture. Bring to a boil. Pour over sliced chicken. Cover and let marinate in refrigerator at least 2 hours. Place chicken on grill and cook to doneness. Serve on flour shells with guacamole. Good side dishes are pinto beans and Spanish rice.
Stir together dry ingredients. Add eggs, margarine, milk and vinegar. Stir and cook until mixture begins to thicken. Makes 1 cup. Great for potato salad!
Preheat oven to 350°. Line a 15 x 10-inch jelly roll pan with foil, extending foil 1-inch over ends. Prepare cake mix as directed. Spread batter evenly into pan. Bake about 30 minutes. Immediately turn onto a tea towel that has been sprinkled with powdered sugar. Beginning at narrow end, roll up cake and towel, jelly roll fashion. Cool. Mix milk, lemon juice and rind. Mix well. Fold in Cool Whip. Unroll cake. Spread with half of the filling. Reroll. Place on serving plate, seam side down. Spread remaining filling over roll. Garnish with coconut. Keep in refrigerator.
Mix refried beans and bean dip together. Spread the mixture into bottom of a pan. Mix taco seasoning, sour cream and mayonnaise together and spread this layer over beans. The guacamole is the next layer. If you wish, top with jalapeno peppers. Combine Jack and Cheddar cheeses. Evenly spread this mixture over guacamole. Layer with one chopped tomato, olives and green onions. Serve with tortilla chips and salsa.
Chop artichoke hearts up fine. Mix well with other ingredients. Sprinkle some Parmesan on top. Bake at 350° for 30 minutes. Dip with crackers or veggies.
Place steak and 1/2 cup of the dressing in sealable plastic bag and marinate in the refrigerator for 30 minutes. Remove steak from marinade; discard marinade. Grill or broil steak 5 to 10 minutes on each side or until cooked through. Cut steak across the grain into slices. Toss greens with tomatoes, squash and remaining 1/2 cup of dressing. Place on serving platter. Top with steak slices, sprinkle with cheese.
Place pork chops in a 13 x 9 x 2-inch baking dish. Combine remaining ingredients. Pour over pork chops. Cover and refrigerate at least 8 hours. Remove from refrigerator. Let stand 30 minutes. Bake in marinade, covered, at 325° for 1 hour or until a meat thermometer registers 160°. Yields 6 servings.
Heat oil in wok and add first three ingredients. Stir-fry 2 minutes on high and then add soy sauce and water. Cook covered for 3-5 more minutes, or untilo greens are done.
Sift flour, baking powder and salt together and add shortening, cutting in until size of a pea. Add milk to make a soft dough. Place on waxed paper or a board, kneading lightly for 15 seconds, using very little flour on board. Roll out dough 1/2-inch to 3/4-inch thick. Cut out biscuits with a cookie cutter. Grease baking sheet or pan and place biscuits on. Put in a hot oven (450°) for 10 to 12 minutes. Makes 14 (2-inch) biscuits.
Let cream cheese soften. Mix with mixer to make smooth and creamy. Add milk, a little at a time, until desired consistency. Season with garlic salt to taste.
In a medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins or crackers.
Mix thoroughly the shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill.
Combine crumbs, 1 1/2 sticks margarine and sugar. Pack in 9 x 13-inch pan and bake for 8 minutes at 350°. Beat eggs, 1 stick margarine and powdered sugar until light and fluffy. Spread over crumb mixture. Add layer of sliced bananas, sprinkled with lemon juice. Add layer of crushed pineapple. Top with Cool Whip, sprinkled with chopped nuts and cherries. Cool in refrigerator for at least 12 hours or can be frozen.
Mix all ingredients together. Put mixture into a pie shell. Bake at 350° until firm and brown.
Melt margarine and toss with dressing. Mix 3/4 dressing with all the ingredients. Place in greased 13 x 2 x 9-inch dish. Sprinkle 1/4 dressing on top. Cook at 350° for 45 to 50 minutes.
Drain pears, reserving 1 tablespoon liquid. Combine reserved liquid, yogurt, dressing and ginger. Toss half of the dressing with lettuce. Place lettuce on serving dish; sprinkle with wheat germ. Arrange pears and prunes over lettuce. Drizzle with remaining dressing. Serves 4.