HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onions and celery in margarine for 5 minutes or until tender. Combine with all other dried ingredients. Add broth and toss lightly. Yields stuffing for 10 to 12-pound turkey or 12 servings with approximately 130 calories per serving.
Precook sweet potatoes in boiling water until done. Arrange in baking dish and pour over all other ingredients which have been mixed together. Bake 30 minutes at 350°.
Mix butter, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat and add confectioners sugar, chopped pecans and vanilla. Mix well. Frost chocolate sheet cake as soon as removed from oven. Cut cake in squares to serve. Makes 24 servings or 48 party size squares.
Sift dry ingredients together in a large bowl. Add other ingredients mixing well (do not use mixer). Roll in balls the size of a walnut. Place on ungreased cookie sheet. Flatten each with a glass that has been dipped in sugar. Bake at 325° for 8 to 10 minutes. Yield: 10 dozen.
Mix together; form into ball. Roll in chopped nuts. Refrigerate at least 6 hours.
Completely dissolve gelatin and salt in boiling water. Combine cold water and ice to make 2 1/2 cups. Add gelatin, stirring until thick. Remove unmelted ice. Combine fruit, celery and nuts. Chill at least 1 hour.
Brown meat and onion in large skillet; drain. Stir in spaghetti sauce, cover and simmer 15 minutes. Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Mix cream cheese, dry dressing mix and scallions together well. Spread a thin layer of cheese mixture on tortillas. Sprinkle green chilies, pimentos and black olives over tortillas lightly. (Drain chilies, pimentos and olives well.) Roll up and slice.
Dissolve Jell-O with sugar and boiling water. Add cold water. Chill until slightly thickened. Stir Cool Whip into Jell-O until blended.
Preheat oven to 400°. In glass bowl, beat egg whites at high speed for 2 minutes. Slowly add sugar, 1 tablespoon at a time. Sprinkle cornstarch over egg whites; fold in. Fold in vanilla and white vinegar. Place egg white mixture in center of 12-inch baking plate. Make a round shape, like a cake, indented in center. Put plate in hot oven; reduce temperature to 250°. Bake 1 hour 15 minutes, then turn off the oven and leave meringue inside 3 to 4 hours. Should have crisp outer shell and center like marshmallow. Add fresh fruit to creamy topping. Spoon on top of cooled meringue.
Combine olive oil, onion, green pepper, scallions and tomato in large pot. Cook until brown (approximately 5 minutes). Add beans and tomato sauce. Add spices to taste. Cover and bring to boil. Turn down heat and simmer for 2 hours.
Mix flour, sugar, rind, beaten egg yolks, salt and butter thoroughly. Heat milk and water and pour over mixture. Cook in heavy double boiler until thick. Add lemon juice and stir. Pour into baked pie shell. When cooled, top with meringue.
Cook all together in saucepan until it thickens. Remove form heat, let cool a while. Pour into baked pie shell.
Boil partridge in salted water until tender. Allow to cool. Remove meat from bones and dice. Save broth. Saute onions in butter. Add flour; stir. Add broth and cook until thick. Put pie crust in deep pie pan. Add meat; pour filling over and cover with top crust. Bake at 350° until brown.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine the first 5 ingredients. Add margarine; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture in pan. Bake for 10 minutes; cool. Top with nuts and whole chocolate pieces.
Scald milk and add sugar and shortening. Dissolve yeast in lukewarm water. Cool milk mixture and add to yeast mixture. Add flour depending on the way it mixes; should look as stiff as biscuit dough when ready to cut. Let rise 1 hour.
Combine all ingredients and put into shells. Bake at 350° for 30 minutes. Could use this filling to stuff mushrooms too!
Blanch tomato, skin and dice. Saute in 3 tablespoons oil. Add with other vegetables to boiling broth. Add seasonings after allowing vegetables to cook until tender. Continue cooking 3 to 4 minutes.
Rub spencer roll with pepper and oregano. Put in pan with a little water. Bake at 450° for 1 hour (no cover). Refrigerate overnight. Slice thin. Cover meat with beer, bourbon and soup. Bake at 325° for 4 hours.
Combine fruit and sugar. Cook 20 minutes. Remove from heat and add jello. Stir well. Place in jars and seal. Can be sealed with wax.
Melt cheese and milk together in microwave. When sauce is smooth, add tuna. Pour over individual servings of cornbread.
Saute onion in oil in large kettle until tender. Add garlic, chilies, cumin, oregano and cayenne pepper. Saute for 2 minutes, stirring frequently. Add beans and chicken stock. Bring to a boil; reduce heat. Add chicken, 1 cup cheese, salt and black pepper to taste. Simmer until cheese is melted, stirring occasionally. Ladle into soup bowls. Top with remaining cheese and sour cream, if desired. Yield: 8 to 10 servings.
Add stick of butter to elbow macaroni. Cook until butter has melted. Stir until macaroni is coated in butter.
Preheat oven to 350°. In skillet, brown hamburger with 1 teaspoon chilies. In separate container, simmer butter, onion (use according to taste), balance of chilies, tomatoes and seasoning for 30 minutes. In buttered casserole dish, place a layer of Doritos chips, layer of hamburg, layer of liquid mixture, then layer of grated cheese. Continue until chips, hamburg, liquid and grated cheese are all used. Top with sour cream and bake until bubbles.
Mix into a bowl, buttermilk, soda, salt and baking powder. Stir until batter is smooth. Add flour and stir until batter is of a pancake batter consistency. Melt shortening in a pan and cook as you would pancakes, at a medium temperature.
Prepare chicken breasts by rinsing and removing visible fat. Place one at a time in plastic bag or between sheets of waxed paper. Using a kitchen mallet or a small frypan pound chicken to 1/2 inch thickness. Place chicken in large bowl and cover with milk. Cover and refrigerate from 1/2 to several hours. Dredge chicken through bread crumbs and brown in 1 to 2 tablespoons olive oil in large frypan over medium heat (about 5 minutes each side). Place tomato sauce in 9 x 13-inch glass baking dish and sprinkle with 1 to 2 teaspoons of Italian seasoning; stir gently. Carefully place chicken on top of sauce. Slice a mushroom and place on top of each breast. Sprinkle 1/4 cup cheese on top. Bake for 25 minutes in 375° oven. Serve over hot spaghetti or linguine. Serves 4.
Melt margarine in baking dish. Bring fruit to a boil (just add 1/2 cup water). Add all ingredients together. Bake in preheated oven at 345° until begins to brown around edges, sprinkle pecans over top.
Grease baking dish with butter. Pour mixture into dish. Add enough milk to cover mixture. Sprinkle top with cheese. Bake at 375° until thick.
Mix all together except oats in pan and bring to a full boil and boil for 3 minutes. Remove from heat and add oats.
Flatten crescent rolls on cookie sheet. Bake at 350° for 7 to 8 minutes. Cool. Mix softened cream cheese, mayo and Ranch dressing and spread on crescent crust.
Mix pretzels, sugar and butter. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool. In an electric mixer, beat Cool Whip, cream cheese and 10x sugar. Spread mixture on cooled pretzel crust. Dissolve Jell-O in water; add strawberries. Put in refrigerator; stir frequently until it starts to jel but not set (1 to 1 1/2 hours). Pour over cream cheese layer. Refrigerate overnight.
Combine cracker crumbs, cheese, pepper, basil, celery seed, onion powder, oregano, paprika and salt in bowl. Dip chicken in evaporated milk and then coat with crumb mixture. Place in lightly greased shallow roasting pan. Bake in 400° oven for 30 minutes. Brush with oil and bake 10 minutes longer.
Stir together flour, sugar, baking powder and nutmeg in large mixing bowl. Combine eggs, eggnog and oil. Add to flour mixture. Stir in raisins and apricots. Pour into two greased 8 x 4-inch loaf pans. Bake at 350° for 55 to 60 minutes or until tester comes out clean. (Cover with foil after 40 minutes if bread browns too quickly.) Cool in pans for 10 minutes. Remove from pans and cool on rack. Wrap and store in refrigerator.
Combine mustard, chopped onion, brown sugar, apricots, chili sauce, Worcestershire sauce, liquid hot pepper and vinegar in blender. Blend well. Boil ribs for 1 hour. Drain and cut into serving pieces. Combine lemon juice and water in equal proportions sufficient to cover the ribs. Marinate 4 hours or overnight. Brown ribs over charcoal, basting with sauce. Freeze leftover sauce.
Combine ingredients. Reserve 3 tablespoons. Press remainder on bottom and up 2 1/2-inches on sides of 9-inch spring-form pan.
Crumble the cheese and mix well with all ingredients. Flavor improves when this stands a few hours.
Sift dry ingredients in bowl. Add eggs and whip lightly with electric mixer on medium speed. Blend in milk and cream, a little at a time on medium speed. Do not over mix, mixture should be smooth.
Mix together first 3 ingredients and pat into bottom of a 9x13 pan. Sprinkle the remaining ingredients over graham cracker crust, in order listed. Bake at 350° for 25 minutes. Cool, cut in small squares.
Combine sugar, cocoa and butter. Heat about 3 to 5 minutes. Remove from heat. Quickly add oats, peanut butter and vanilla. Drop by teaspoonfuls on waxed paper. Cool well.
Mix the Kool aid according to directions on the package. You are looking for a pumpkin orange so you may need to add a drop of red food coloring to get the desired color. Place in clean plastic gallon milk jugs and put into the freezer. Take out and shake every once in a while. Freeze until a light slush stage.
Sift flour with baking powder. Add salt and milk and stir. Drop by teaspoon on top of stew, dropping spoon into broth each time to prevent sticking in batter.
Prepare hamburger into 1/4 pound patties with half clove minced garlic in patties. Arrange a hamburger on bottom of a large piece of foil. Add 1 potato, 1 1/2 carrots and 1 small onion on top of pattie. Top with 1/2 tablespoon of butter, Worcestershire sauce, salt and pepper. Fold up foil securely. Place on cookie sheet.
Beat eggs into corn. Combine sugar, flour, salt and pepper; add milk slowly until smooth. Add to corn and egg mixture. Last, pour in butter. Put in 1-quart casserole and bake about 1 hour at 400°. Check doneness by inserting knife; if it comes out clean, it's done! Serves 4 to 6.
Combine ground round, eggs, oats, soup mix and remaining catsup. Shape into a loaf. Place in crock-pot. Top with remaining catsup. Cover and cook on low 8 to 10 hours or high 4 to 6 hours.
Cream butter and sugar. Separate eggs. Beat egg whites until stiff; put aside. Add egg yolks, 1 at a time, to creamed mixture.
Preheat oven to 325°. In medium saucepan over low heat, melt chocolate with margarine. Remove from heat. Stir in 1/2 cup sweetened condensed milk, eggs, biscuit mix and vanilla. Spread evenly into greased 13 x 9-inch baking dish. In medium bowl, combine remaining sweetened milk and coconut. Spoon in small amounts evenly over chocolate mix. Sprinkle nuts over top; press down. Bake 25 minutes. Cool thoroughly; cut into bars. Makes 36 bars.
Preheat oven to 350°. Place a paper cupcake liner in each cup of the muffin pan. Beat cream cheese with an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer flat side down in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with pie filling on top.
Reconstitute milk with water. Pour milk over bread. Mix in raisins. Beat eggs and add to bread mixture. Add 1/2 cup sugar and pinch of salt. Add cinnamon and nutmeg according to taste. Extra sugar may be needed depending on how sweet raisins are. Mix well.
Let cream cheese stand at room temperature for 1 hour. Beat with mixer until smooth. Chop beef (1 package at a time) in blender; set aside. Add 1 package of beef to cream cheese; add mustard, Worcestershire sauce, onion and mayonnaise. Mix completely. Shape cheese mixture into a ball on cheese tray; cover ball completely with second package of beef.
Melt butter. Add milk and sugar. Bring to a boil and boil 8 to 10 minutes. Add oats and peanut butter. Mix up and spoon onto wax paper. Let it harden.
Cream shortening, sugar and eggs together. Add bananas. Mix in flour and baking soda. Pour into greased bread pan. Bake at 350° for 45 to 50 minutes. Test with toothpick.
For a special dessert or party refreshment, fill paper cups with scoops of ice cream. Plant a lollipop for a flower with green gumdrops on a toothpick for leaves.
Heat oven to 350°. In 3-quart casserole, combine stew meat, mushroom or chicken soup, onion soup mix and water. Mix well. Cover; bake for 3 hours.
Cream margarine and both sugars. Add eggs and vanilla; beat well. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in with sugar mixture until a soft dough forms. Add chips and drop by rounded spoonfuls onto baking sheet. Bake at 350° for 8 to 10 minutes.
Arrange fillets in greased baking dish. Sprinkle with salt and pepper. Add onions and pour on lemon juice. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together and pour into a well-greased and mealed 10 x 13-inch pan. Bake at 450° for 20 to 25 minutes.
Blend cream cheese and butter well. Add in powdered sugar and set aside for 7 minutes. Add Cool Whip to cream cheese mixture; fold in pudding. Crush Oreos in blender. Alternately layer Oreo crumbs and pudding mixture in "flower pot" or "planter" (use white foam coffee cups), ending with Oreo crumbs on top. Put in refrigerator. Add silk flowers or plant "gummy worms" as garnish when it is time to serve. Makes 10 to 12 desserts.
Add chocolate, cut in pieces, to milk in double boiler and heat. (Or melt in microwave.) When melted, beat with electric mixer until blended. Sift dry ingredients and add to chocolate. Cook until thick, stirring constantly. Cook 5 minutes, stirring occasionally. Pour small amount over eggs, stirring vigorously. Return to double boiler and stir until thickens again. Remove from heat. Add butter and vanilla. Put into cooked pie shell or 8 tart shells and cover with meringue or whipped cream.
Place margarine in skillet, add minced onion, sugar, garlic, salt and pepper. Cook until margarine is melted, then add ground beef (cook until meat is brown). Add tomato sauce and simmer, uncovered, for 20 minutes. Cook spaghetti. Combine cream cheese and sour cream. Place spaghetti in greased 13 x 9-inch casserole dish. Top with cream cheese mix; then add meat mix. Sprinkle with Cheddar cheese. Bake, uncovered, at 350° for about 30 minutes or until bubbly.
Using an electric mixer, beat the butter with sugar. Add the 6 egg yolks and beat well. Beat in the chocolate, liqueur and chopped nuts. In another bowl, carefully beat the egg whites. Fold the chocolate cream into beaten egg whites. Pour into an 8-inch tart pan with removable bottom. Cover and freeze. Half an hour before serving, move to the refrigerator. Garnish with nuts, fruits or whipped cream.
Blend all ingredients. Bake at 375° for 20 to 25 minutes. Serve with crackers.
Combine all of the listed ingredients. Pour into baking dish. Bake at 375° for 30 minutes. Take from oven and crumble Ritz or Town House crackers on top of casserole. Serves 6.
Mix and stir until it forms a ball. Add 1 1/2 cups of peanut butter. Mix well and then beat for 2 minutes. Pour into a greased pan. Cook over medium heat until done.
Preheat oven to 350°. Sift together the flour, salt, baking powder and soda; set aside. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla. Combine wet and dry ingredients. Stir in chocolate chips and nuts. Place golf ball size portions of dough 2 inches apart on ungreased cookie sheet. Bake 10 minutes or until edges are light brown.
Place sugar, corn syrup and cold water into medium saucepan. Bring to slow boil and cook to hard ball stage (350°). Turn off; beat and add 10 drops of cinnamon oil and food coloring. Stir and pour onto cookie sheet dusted with cornstarch. When cool, break into chips.
Beat eggs; add sugar, milk and coconut. Melt butter in ovenproof glass pie plate. Pour mixture into melted butter in plate and bake in moderate oven (350°) until firm.
Mix together flour and salt. Rub 3 tablespoons flour into steaks. Melt 4 tablespoons butter. Add steaks and brown on both sides. Put into a medium size baking dish. Add onions and brown lightly. Spoon over meat. Melt remaining butter. Add mushrooms and brown, stirring in remaining flour, bouillon and cream. Simmer until slightly thickened. Add olives. Spoon over meat. Cover and bake at 325° for 1 1/2 hours or until meat is tender.
In large skillet cook celery and onion in butter until tender. Add water and bouillon. Cook until dissolved. In large bowl combine remaining ingredients. Add celery mixture. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Bake at 350° for 30 minutes until hot.
Mix soups in casserole dish and add meat. Cook in 325° oven for 3 hours, covered.
Blend soup with milk. In buttered 1 1/2-quart casserole, arrange in alternate layers, potatoes, onions and sauce. Dot top with butter and cover. Bake at 375° for 1 hour, covered. Uncover and bake 15 minutes or until tender. You can use different cheeses. Grate and layer with cheese.
Combine and mix sugar with evaporated milk and cinnamon. Boil until soft ball stage. Then add vanilla and nuts. Stir up and pour on waxed paper; break into pieces.
Mash ingredients and mix well. Makes 3 to 4 sandwiches. Add more pickle to juice to make tasty chip dip.
Saute onion and bell pepper in oil or drippings. Pour half liquid off	beans.	Place remainder into	the saucepan. Add onion and bell pepper and simmer until flavors are well blended, about 10 to 15 minutes, simmering over low heat.
Beat eggs and sugar. Add oil. Mix in flour, cinnamon, baking powder, soda and salt. Fold in nuts, vanilla and squash. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Wipe off pumpkin seeds. Do not wash. In a bowl, combine 2 cups seeds, melted butter and 1/2 to 1 teaspoon salt. You may also add Worcestershire sauce. Put seeds in mixture until all coated. Spread on cookie sheets and bake at 250° for approximately 2 hours, stirring occasionally or until seeds are golden brown.
Combine sugar and eggs. Add flour and meal. Gradually add milk, margarine, lemon juice and rind. Bake in unbaked pie shell at 350° for about 40 minutes. Makes 2 pies.
Brown hamburger in large skillet. Add lots of garlic salt. Add bouillon cubes to 1 1/4 cups hot water and dissolve. Pour in with browned hamburger. Thicken gravy with flour or cornstarch. Use Gravy Master to color. Add 2 cans of Green Giant whole kernel corn (drained). Simmer.
In small mixing bowl, mix cream cheese, preserves and milk with an electric mixer on medium speed until smooth. Spoon into the center bowl of a serving center. Arrange desired fresh fruits around the mixture. Cover and chill until serving time. Serve fruit with cocktail picks. Makes 12 cups of fresh fruit pieces and 1 2/3 cups of dip.
Stir until slightly thickened. Gently spoon over fruit. Chill until firm, 3 hours. Cut into squares to serve.
Pour mix on top of margarine. Do Not Stir. Add 3 or more cups of sliced fruit. Do Not Stir. Sprinkle 1/2 cup sugar and some cinnamon on top. Do Not Stir. Bake at 425 for about 30 minutes.
Spread pineapple and juice in 13 x 9-inch pan. Spread can of cherry pie filling over this. Crumble cake mix over pie filling. Slice margarine and distribute evenly over cake mix. Sprinkle nuts on top. Bake in 300° oven for 1 hour.
In a large bowl, mix the broccoli, cauliflower and onion. Add bacon.
Mix together in Tupperware and cover. Use 2 teaspoons per cup and hot water.
In a large bowl mix well powdered sugar, oleo, Eagle Brand and peanut butter. After mixing together all ingredients store in fridge overnight. Shape into small balls and store in fridge until ready to dip into chocolate mixture.
In bowl mix egg, mayonnaise, cream of mushroom soup and onions. Add broccoli to mixture in casserole dish. Top with Cheddar cheese and Cheez-Its crumbs. Bake for 30 minutes in a 350° oven.
Cook chicken; remove from bones. Save broth. Cook rice in broth according to directions on box. Add other ingredients; mix well. Put in casserole dish. Bake at 300° for 30 minutes.
Drain and combine first 5 ingredients. Add diced vegetables. Combine sugar, oil and vinegar; pour over vegetable mixture. Refrigerate overnight. Stir well before serving.
In a saucepan, boil enough water to cover ribs. Place ribs in boiling water and simmer with crushed or ground ginger for 45 minutes. Using a colander, drain ribs well. Combine and mix last 5 ingredients. Add ribs to marinade and soak for 2-3 hours. Broil or charcoal grill.
Cream butter and Crisco. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Add egg whites. Pour into three 9-inch greased and floured cake pans. Bake at 350° for 25 minutes or until done.
In Dutch oven cook bacon; crumble and set aside. Cook venison and onions in drippings until brown. Add 3 cups water, tomato sauce, soup mix, bay leaf and Italian dressing. Bring to a boil. Reduce heat and cook 1 1/2 hours or until meat is almost done. Add carrots, celery and potatoes. Return and cook 45 minutes to 1 hour until vegetables are done. Combine flour and 1/2 cups water; stir and cook until thickened. Remove bay leaf. Add bacon. Also good with moose meat.
Fill a 9-inch unbaked pie shell with cut up pieces of rhubarb. Sprinkle with 1 cup sugar. Mix milk, eggs and 1/4 cup sugar. Pour over rhubarb and sprinkle with flour. Bake at 375° until an inserted knife comes out clean.
Dredge beef in flour; brown in hot oil in a large Dutch oven, stirring occasionally. Add remaining ingredients except noodles or rice. Cover and bring to a boil. Reduce heat and simmer 1 hour or until meat	is tender. Serve over noodles or rice.
Layer graham cracker crumbs, chocolate chips, coconut, butterscotch chips, Eagle Brand milk and chopped nuts in buttered 13 x 9 x 2-inch baking pan. Bake at 325° for 30 minutes.
Add all the ingredients, reserving ice until just before serving. Add sherbet or garnishes as desired.
Beat margarine and sugar until creamy. Beat in egg and orange juice. Sift in flour together with cocoa, baking soda and salt. Fold in nuts. Divide batter in half and spread 1/2 batter on Pam-sprayed 11 x 4-inch cookie sheet or 12-inch oval. Repeat with other half. Preheat oven to 350°.
Cream together Crisco and sugar; add eggs. Make a paste of cocoa and red coloring in a small bowl; add to creamed mixture. Sift together flour and salt; add alternately with buttermilk to creamed mixture. Dissolve baking soda in vinegar in a small bowl; add this with the vanilla to the red mixture. Bake 30 to 35 minutes at 350° in 2 (8-inch) rounds or 1 (9 x 13-inch) pans.
Prepare cake mix. Mix rest of ingredients and pour over cake mixture; swirl with knife. Bake at 350° per cake instructions.
*I use one 16 ounce box Wheat Chex, 6 cups Cheerios, 2 boxes sesame chips, 2 bags fish pretzels, 1 bag plain fish and 7 ounces shoestring potatoes.
Cook spinach until tender, drain and place in refrigerator to chill. Mix the mayonnaise, onion, horseradish and egg. Combine with chilled spinach.
Mix together butter, cream and brown sugar in pan. Boil 2 minutes, stirring constantly. Cool for 15 minutes. Stir in powdered sugar and vanilla. Frost Thumbprint cookies with warm frosting and dip in nuts.
Cream margarine and sugar thoroughly; add cream cheese; next add 1 cup flour and 2 eggs and mix well. Then add 2 more eggs and 1 cup flour; mix well. Add the last 2 eggs and 1 cup flour; mix well. Add flavorings and pour into tube pan. Place in cold oven and bake at 350° for 1 1/2 hours or until done.
Mix together and put into Bundt pan. Bake at 350° for 25 minutes. Turn oven down to 325° for 20 minutes. Turn upside down and let cool.