HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook mixture (first 4 ingredients) to form hair on spoon (hard crack). Remove from heat; add butter. Pour over popcorn. Wet hands in cold water. Make balls.
Cream together cream cheese and peanut butter. Blend in sugar. Fold in Cool Whip. Pour into pie crust and freeze. Makes 3 pies.
Grease 9 x 13-inch pan well. Dump 1 can applesauce into pan. Dump 1 can crushed pineapple on top of that. Spread cake mix over that. Melt butter and pour over top of cake mix. Sprinkle nuts over butter. Do not stir. Bake at 350° for 1 hour. Top with whipped cream, if desired. Serves 12.
Beat sugar, Crisco and eggs. Add crushed bananas, then sifted flour with soda. Add nuts. Pour into greased loaf pan. Bake in oven at 350° for 45 to 60 minutes.
Mix the onion soup mix, Russian dressing and apricot preserves.	Stir in the chicken. Spread in a 10 x 15-inch glass baking dish.	Cover.	Bake at 400° for 1 1/2 hours.
Whip cream and set aside. Mix remaining ingredients and fold into whipped cream. Place mixture in cooked and cooled pie crust. Top with can of cherry pie filling. Refrigerate for several hours before cutting.
Preheat oven to 350°. Add all dry ingredients in a large mixing bowl, then mix in oil and eggs. Add carrots, pineapple and nuts. Grease a 9 x 12 x 2-inch pan and bake 50 minutes or until toothpick comes out clean. Cool and ice.
Combine all ingredients, except shrimp. Blend until smooth. Stir in shrimp. Pour into fondue pot. Keep mixture warm over low heat.
Pack 1 gallon of cucumbers into glass jar (preferably 1 gallon glass jar). Add salt; fill jar with vinegar. Let stand 6 weeks. Then take out of jar, wash thoroughly and cut in rings. Put back in same jar. Add pickling spices and sugar. Set jar aside. Shake occasionally to make syrup. You can keep in refrigerator or put in pint jars. Delicious sweet pickles. No cooking. Anyone can do this.
Place all ingredients in large pot. Cook 4 to 5 hours over low heat. Remove onion and chicken bones (strip chicken). Serve with a loaf of rye bread (optional!).
Cook chicken in oil in large skillet until no longer pink (about 5 minutes). Remove chicken from pan; drain all but 1 tablespoon oil.
Dissolve Jell-O in water; add pineapple. Slice bananas on top of mix. Put marshmallows on top of bananas. In a 13 x 9-inch pan, let harden in refrigerator.
In punch bowl, combine drink mix with sugar, cranberry juice and ice with water. Stir until well dissolved. Makes 16 (1/2 cup) servings.
Measure words carefully. Add heaping cups of understanding. Use generous amounts of time and patience. Cook on front burner. Keep temperature low. Do not boil! Add dash of humor and pinch of warm personality. Season to taste with spice of life. Serve in individual molds.
Mix 4 tablespoons parsley with remaining ingredients in bowl. Shape into a roll and chill until firm. Roll into the remaining 2 tablespoons of parsley. Serve with crackers.
Cook potatoes covered in small amount boiling water about 12 minutes. Add peas to potatoes; cook 3 more minutes. Drain. Add flour and milk to melted margarine. Cook until thickened. Decrease heat. Add cheeses to flour mixture. Mix until melted. Add cheese mixture to potatoes and peas. Put in 9 x 13-inch casserole. Crumble bacon on top. Serve immediately or warm in oven.
Pour evenly into 3 or 4 ungreased 1 pound coffee cans. Bake at 350° for 1 hour and 15 minutes.
Do not drain corn. Combine all ingredients. Do not cook macaroni. Bake at 350° approximately 45 minutes. Melt cheese, if desired, over top.
Cut hot potatoes in half lengthwise. Scoop out potato, leaving skins intact for restuffing. Beat potato, with cottage cheese, milk, and onion. Spoon mixture back into skins. Sprinkle with pepper, paprika and parsley flakes. Bake at 400 degrees for 10 minutes or until golden. Makes 8 servings.
Combine first 3 ingredients; let chill. Just before serving, add chilled ginger ale. Yields 14 (8 ounce) servings.
Cut nuts and cherries; cut marshmallows in quarters. Crush graham crackers until fine. Mix all ingredients well except milk. Add milk. Pack in waxed paper-lined pan. Chill overnight. Serve with whipped cream.
Brown sausage and drain off the fat. Mix other ingredients and pour into baking dish. Add sausage. Bake 40 minutes at 375°.
Mix cheeses and dressing mix well and chill. Form into a ball and roll in chopped pecans. Serve with crackers.
Drain fruit; use juices plus enough water to make 2 cups liquid with pudding. Bring to a boil. Let cool. Add Cool Whip and fruit. Can add orange food coloring for more color.
Put all ingredients into blender; blend well. Pour into oiled 10-inch pie plate. Bake at 350° for 1 hour. Then the miracle: Crust will be on the bottom, pie filling in center and coconut topping above.
Cook broccoli and onion together and drain. Add remaining ingredients except crackers; mix well and pour into a 1 3/4-quart casserole. Sprinkle with crushed Ritz and dot with butter. Bake at 350° for 45 minutes.
Mix all together and beat well. Put in pie crust and bake approximately 1 hour at 350°.
Cut roast into thin strips. Put meat and 1 cup water into saucepan. Boil out all water. Add can of mushrooms to meat and brown. In separate pot, boil noodles; drain. Leave in colander. Mix can of mushroom soup and cup of milk until smooth. Blend all ingredients into soup. Serve with garlic bread.
Boil chicken; remove meat and save broth. Blend cans of cream of chicken soup, large can of canned milk and can of chicken broth. Dip tortillas in hot fat, then dip in soup mixture and layer in the bottom of a 2-inch deep casserole dish. Sprinkle with onion, chilies, cheese and chicken pieces. Spoon soup sauce over this. Continue until all tortillas are used (three layers). Cover with remaining sauce and top with cheese. Bake at 350° until bubbling (about 30 minutes).
Combine sugar, oil and vinegar. Bring to a boil and remove from heat. Combine vegetables. Pour hot vinegar mixture over them. Refrigerate overnight.
Put all ingredients in blender in order given. Blend until well mixed. Pour into unbaked pie shell and bake for 45 or 50 minutes at 350°.
Mix cocoa, sugar, salt and cornstarch, adding a little milk at a time, stirring well. Add rest of milk in water. Heat until boiling, stirring continuously. After gravy is thick, remove from heat and add margarine.
In large bowl, empty salad dressing into bowl, gradually pouring evaporated milk, stirring constantly. Stir until smooth. Finely chop onion and green pepper and grate carrot; stir into mixture. Finally, cook Creamettes according to package directions; cool by running under cold water in colander. Add to mixture; mix well. Season to taste.
Heat oven to 400°. Mix vegetables, chicken and soup in 9-inch plate (spray with Pam). Stir remaining ingredients until blended; pour into pie plate. Bake 30 minutes or until golden brown.
Combine ingredients; except oranges; heat until steaming. Precook whole oranges (however many you want to float in your punch bowl) by boiling for 10 minutes. Stick with whole cloves; float in punch bowl.
Brown hamburger and onion. Mix milk and both soups together. Put meat and onions in 9 x 13-inch casserole dish and spread Tater Tots over meat. Pour soup mixture over Tater Tots. Heat oven to 350° and bake for 35 minutes. Add cheese on top and bake another 5 minutes.
Cut corn from cob. Chop cabbage, onions, peppers and celery fine. Mix all ingredients and bring to a full, rolling boil. Boil for 20 minutes. Seal in hot jars. Invert jars until cool.
Dissolve Jell-O, gelatine, salt and vinegar in boiling water. Chill until like egg whites. Beat until very fluffy. Add mayonnaise, cucumbers, onion and sour cream. Pour into molds. Chill.
Preheat oven to 350°. Spread each muffin half with tomato sauce. Add any or all of other ingredients. Top with cheeses. Put in oven (or microwave) until cheeses are melted.
Combine potatoes, salt and vanilla in a 4-quart mixing bowl. Sift powdered sugar over potatoes. Cover with damp cloth and set until chilled. Shape into small balls. Dip into melted chocolate. Roll into nuts. Chill until firm.
Mash avocados and lemon juice and set aside. Mix salt, pepper, sour cream, mayonnaise and taco seasoning mix and set aside. These can be shaped any way that looks good on cake plate or pizza pan (looks like a pizza when done). Make layers as such: 1st bean dip, 2nd avocado mix, 3rd sour cream. Sprinkle these next: onions, tomatoes, olives and cheese. Serve with taco chips. This recipe will serve 5 people.
Layer bottom of 9 x 13-inch pan with 1 stick melted butter and graham crumbs. Beat egg, 1 1/2 sticks butter and powdered sugar for 15 minutes. Spread over crust. Add sliced bananas that have been dipped in pineapple juice. Add crushed pineapple. Cover with Cool Whip; sprinkle with nuts and cherries. Refrigerate.
Mash sweet potatoes in a bowl. Add drained pineapple, butter, sugar, cinnamon, nutmeg and milk. Stir to blend. Bake for 10 to 15 minutes (until warmed through) at 350°. Place marshmallows on top and bake approximately 15 more minutes until marshmallows are slightly melted and golden brown.
Preheat oven to 350°. Beat slightly 2 eggs. Stir in evaporated milk, water, sugar, vanilla and salt. Pour into 4 custard cups. Set in shallow pan containing 1 inch of hot water. Bake about 45 minutes or until knife inserted near edge of custard comes out clean. Cool.
Drain salmon. Reserve liquid. Pour milk over bread crumbs and let stand 5 minutes. Add flaked salmon, liquid, eggs, onion, lemon juice, parsley and seasonings. Spoon into oiled loaf pan. Bake at 350° for 40 to 50 minutes or until firm. Unmold. Serve plain or sauced. Serves 4 to 6.
Roll sausage into 1-inch balls. Place on jelly roll pan. Bake at 500° until done (about 7 minutes). Melt jelly and mustard together. Add sausage balls. Serve warm in chafing dish.
Saute onion and green pepper in butter for 5 minutes. Add flour, seasonings	and milk; stir constantly until smooth and thick. Combine this mixture with corn and beaten egg. Put mixture into shallow casserole. Cover with buttered bread crumbs; brown in a moderate oven at 350° to 375°.
Core, peel and slice 4 large apples. Mix together sugar and eggs. Add oil and beat 1 minute. Sift together soda, salt and baking powder, cinnamon and flour. Fold dry ingredients into liquid. Add vanilla and nuts. Lastly, fold in apples. Put into a 13 x 9-inch pan and bake at 325° for 1 hour. Top with whipped cream and nuts when cool.
Place sliced cucumbers and onion in flat 9 x 13-inch plastic container with lid. Mix together the last 4 ingredients; pour over cucumbers. Marinate overnight.
Beat egg with a beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in an additional 1/4 cup milk. Pour 3 tablespoons for each pancake. Makes 9 (4-inch) pancakes.
Mix all and pour into greased and floured Bundt pan. (I have used 9 x 13-inch pan in past.) Bake at 350° for 45 minutes for 9 x 13-inch and one hour for a Bundt pan.
Boil whole chicken or chicken breasts until done. Break chicken into pieces and place in bottom of 9 x 13-inch pan. Use 1 package Swiss cheese and layer pieces on top of chicken. Mix milk or chicken broth with cream of chicken soup. Pour over cheese. Mix Stove Top stuffing mix according to package directions. Layer over top of soup and chicken. Bake uncovered at 350° for 30 minutes.
Put cooked hamburg, tomato paste, oregano, sugar, salt and water in frying pan. Simmer until thick.
Combine cranberry juice, apple juice and ginger ale. Pour mixture into glasses and top each with a scoop of sherbet.
Cook ground beef, peppers and garlic in 1/4 cup cooking oil until beef is no longer pink. Add rest of ingredients and simmer.
Cut chicken in small strips and marinate in teriyaki sauce 30 minutes or more. Combine thyme and next 4 ingredients in small bowl. Heat olive oil and saute onion in large skillet. Add chicken and stir-fry over medium/hot heat. Sprinkle spices over chicken and cook until done. (May use 1/2 of the spice mixture for less peppery taste). Combine mayonnaise and horseradish; spread in pita. Add chicken and lettuce. Good, easy and spicy!
Simmer chicken breasts until tender; bone, dice and save stock. Line bottom and sides of well-greased 3-quart casserole with 6 tortillas, cut up. Sprinkle with 2 or more tablespoons chicken stock. Combine soups, onion, green pepper and chili powder. Pour half of this mixture, half of chicken and half of cheese on tortillas. Make a second layer of tortillas, chicken, soup mixture and cheese. Top last layer of cheese with can of Ro-Tel tomatoes. Bake at 350° for 1 hour, or until hot and bubbly. May be prepared in advance and reheated. Serves 12.
Mix melted margarine, brown sugar, granulated sugar, eggs and vanilla. Blend in oatmeal and cornflakes. Sift flour, baking soda, baking powder and add to first mixture. (I add 1/2 cup raisins or chocolate chips.) Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 11 to 14 minutes.
Core and chop apples. Mix all ingredients together. Serve on a bed of lettuce. Makes 4 to 6 servings.
Cook the tomatoes and onions together. Run through colander. Make a paste of the remaining ingredients. Add to tomatoes and boil for 1 to 2 minutes to thicken. Pour into jars and seal.
Boil chicken; debone and cut into bite size pieces. Melt butter and place half in a 9 x 13-inch casserole. Crush crackers (Town House will do) and place half in casserole. Add half of the chicken on cracker layer. Add chestnuts after cutting them into slivers. Mix soups and sour cream in a bowl and pour half over layers. Add another layer of chicken, chestnuts, soups and crackers. Dribble remaining butter over crackers. Bake in preheated 350° oven for 30 minutes.
In a bowl combine eggs, gravy mix, garlic, black pepper, worcestershire sauce and ground beef; mix well. Add finely diced onions and green peppers. Crumble crackers finely with your hands. Form 2 loaves by molding into logs. Place in 2 glass loaf pans. With your four fingers make an indentation about 2 inches deep the length of the pan. Drizzle ketchup over meat loaf. Bake at 350 for 1 hour 35 minutes.
About 30 minutes before serving, cut bacon into 2-inch pieces. Thinly slice carrots and potatoes. Cut broccoli into 2 x 1/2-inch pieces. Cut onion into thin wedges. Slice kielbasa crosswise into 1/2-inch slices.
Peel the shrimp, leaving on the last shell segment and tail. Devein the shrimp. Rinse the shrimp under cold running water and pat well with paper towels to dry. In a heavy, nonreactive skillet, large enough to hold the shrimp in a single layer, heat the oil over med-high heat. When the oil is hot, but not smoking, add the shrimp. Toss the shrimp to coat with the oil and cook about 3 minutes. Remove the shrimp to a warm plate and tent with foil to keep warm. Add the garlic to the pan along with parsley and basil and cook, stirring 1 minute. Add the lemon juice and the white wine and cook 1 minute more. Add one piece of butter at a time, stirring constantly. When one piece has melted add the next until all are added. Remove from the heat and season with salt and pepper. To serve, line up 4 shrimp on each of 2 warm serving plates. Spoon sauce equally over shrimp.
In skillet, heat oil and brown ocean fillets and cut pieces in thirds. Add the peppers, onions and garlic. Simmer about 2 minutes. Add brown rice and salsa. Stir carefully, do not break the fillets. Simmer about 5 minutes more. Serves 6.
Mix first 5 ingredients. Add broccoli. Add cornbread mix and mix well; pour into 9 x 13 x 2 pan. Bake at 400° until done.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed with mixer for 4 minutes. Stir in coconut and nuts. Pour into 3 greased 9-inch round cake pans. Bake at 350° for 35 minutes.
Cook onion and garlic in margarine until transparent. Brown ground meat. Add flour. Cook about 5 minutes over low heat. Add salt, pepper, mushrooms and cream of mushroom soup. Simmer 10 minutes. Add sour cream and heat through. Serve immediately. Don't boil the sour cream. Serve over egg noodles or mashed potatoes.
Combine cabbage, onion, green pepper, olives and sugar. Combine remaining ingredients and boil for 3 minutes. Pour hot dressing over cabbage mixture. Cover and chill for 24 hours. This slaw keeps well in the refrigerator for several days. Serves 12.
Pour coconut milk in saucepan. Combine sugar and cornstarch. Stir in water; blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thick. Pour into 8-inch square pan; chill. Cut into 2-inch squares. Makes 16 squares.
Roll dough to oblong (17 x 11-inch). Brown sausage, mushrooms, onions and peppers. Drain and spread over dough. Sprinkle with cheese and pepperoni. Fold edges together. Bake at 350° until golden brown. Serve with spaghetti sauce, if wanted.
Flour rabbit and brown along with the onion. Drain off excess fat. Salt and pepper to taste. Add brown sugar (sprinkle generously over the meat). Cook until tender. You may want to add a little water.
Cream shortening and sugar. Beat in eggs, chocolate and vanilla. Add dry ingredients alternately with milk. Stir in nuts. Bake in a 9 x 13-inch pan for 25 minutes at 350°. When cooled, you can sprinkle powdered sugar if you prefer.
Drain pineapple, reserving 1 cup juice. In mixing bowl, combine pineapple, juice, sugar, flour and eggs. Mix well. Spoon into 2-quart baking dish. Top with bread cubes. Bake at 350°, uncovered, for 45 to 50 minutes or until set and browned. Serve as side dish with ham or poultry. Yields 8 servings.
Cook spaghetti; drain. Stir in butter, then eggs, then Parmesan. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread Ricotta over bottom of crust.
Mix together in large bowl pineapple and milk. Add Cool Whip and mix well. Fold in cherry pie filling; mix in nuts. Refrigerate until firm.
Use one cup of crumbs in bottom of pan. Beat margarine, sugar and eggs until fluffy. Spread over crumbs. Add strawberries over mixture. Sprinkle with nuts and remaining cup of crumbs. Cover with whipped cream. Let stand overnight.
Mix together first 4 ingredients. Cool until partially set. Then add last 4 ingredients. Pour into a 2-quart mold. Makes 10 to 12 servings.
Cook hamburger; drain off fat. Add onion and sauerkraut. Cook together 1/2 hour. Have yeast bread ready to make into buns. Roll out flat and divide into large flat buns. Place large spoonful of meat mixture in center of bun and fold over. Let rolls rise. Bake until brown. Lightly butter tops and serve.
Saute onion in oleo. Add cream of chicken soup, milk and Velveeta cheese. Heat until cheese melts. Fold in 3 cups cooked rice and thawed (not cooked) broccoli. Pour into greased shallow casserole. Put strips of Velveeta cheese on top. Bake at 350° for 30 minutes.
Pour warm water in large bowl and sprinkle with yeast. Stir until dissolved. Add sugar, salt, shortening and lukewarm milk to the yeast mixture and beat in about 3 cups flour. Beat until smooth and falls from spoon in sheets. With a spoon and 1 hand, mix in enough flour to make dough that pulls away from sides, leaving only small amount sticking to sides.
Thin slice steak. Roll each slice around slices of onion or green pepper. Secure with toothpicks. Brown rolls in oil. In another pot, dissolve bouillon cubes in 3-inches of water. Add salt, pepper, meat and meat drippings. Simmer 1 hour.
Beat together eggs, sugar and cream of tartar. Stir in dry ingredients. Roll out and use in any pie recipe. Makes 2 single crusts or 1 double crust.
Combine soup, sour cream and onion flakes. Put hash browns in 9 x 13-inch pan and spread with soup mixture. Sprinkle shredded cheese over mixture. Sprinkle cracker crumbs over cheese, then drizzle with melted margarine. Bake at 350° for 1 hour. Serves 12.
Cream together first 2 ingredients. Add remaining ingredients and mix well. Bake at 375° for 8 minutes. Remove and add Hershey's Kisses and cook 2 minutes longer.
Cover raisins with water and boil until puffy, about 20 minutes. Drain and set aside. Cream shortening and sugar. Add eggs, spices and milk. Add flour to raisins covering each well. Add remaining ingredients.
Mix thoroughly with mixer. Insert fudgsicle stick into wiener and dip in batter. Cook in hot, deep fat about 3 minutes.
Beat egg white in small bowl. Add seasonings and fold in crabmeat. Pile on Melba toast rounds. Sprinkle with paprika and place on cookie sheet. When ready to serve, place under broiler 3 minutes or until puffy and light brown. Makes 4 dozen.
Combine onion and celery in butter and saute. Add flour. Add fluid and sour cream to make a white sauce. Add tender broccoli; simmer. Put contents, mostly broccoli, in a blender for a few seconds to puree, then put back into pan. Top with grated cheese in bowl.
In large mixing bowl, mix eggs, sugar, oil and vanilla. Mix with mixer. In separate bowl, sift flour, cloves and cinnamon. Add flour mixture and plums, alternating, until well blended. Grease and flour tube pan. Bake at 350° for 1 hour or until done.
Cook onion in broth for 5 minutes. Add remaining ingredients and simmer for 30 minutes.
I cook all together about 25 minutes. I use 6 heads of cabbage for 6 to 7 jars. Measure 2 cups at a time. Add the other ingredients to match the 2 cups of cabbage.
Mix oil and eggs. Sift in dry ingredients. Add pineapple, carrots, vanilla and walnuts. Bake at 350° for 35 to 40 minutes.
Blend cheese with butter. Stir in flour, salt and paprika; mix well. Pat 1 teaspoon dough mixture around each olive, covering it completely. Arrange on a baking sheet and freeze firm. Place in 3 or 4 plastic bags and return to freezer. When ready to bake, preheat oven to 400° and bake 15 minutes.
Mix all ingredients together and put on stove to boil. When boiling, time for 7 minutes, stirring from time to time. Remove from stove and beat until creamy. Then add nuts and continue beating. Then add Marshmallow Creme. Continue beating until firm enough to set.
Combine all ingredients and pour into a greased 9 x 13 x 2-inch baking dish. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Mix all of the ingredients together and let set for 30 to 60 minutes. Very good!
Cream cheese until soft; add onion, garlic salt and lemon juice. Spread thinly on platter (dinner plate size). On top of cream cheese mixture, pour chili sauce and spread evenly. Next sprinkle drained crab meat. Top with parsley. Cover tightly and refrigerate overnight. Serve with crackers.
Cream shortening and sugar together. Blend in egg and applesauce. Combine baking soda and boiling water. Sift together flour, salt, cinnamon and allspice. Add water mixture alternately with flour mixture. Blend in chopped walnuts. Bake one hour at 350° in 8 x 12-inch oblong pan.
Mix all ingredients thoroughly; mold into balls. Fry in hot canola oil until brown.
Day Before: Mix together sour cream, taco mix and mayonnaise. Refrigerate overnight.
Preheat oven at 350°. Mix bread and milk in bowl, add sugar, butter, cinnamon, salt, vanilla, and eggs. Mix thoroughly. Fold in raisins. Pour mixture into greased 2 quart casserole and bake 1 hr.
Mix Cool Whip, lemon juice and condensed milk together. Pour into pie crust. Refrigerate about 1 hour before serving.
Combine soup and 1 cup cheese, chilies and onions. Stir together nonfat dry milk and flour. Add water to make 2/3 cup. Add to soup mixture and stir. Layer 1/3 cup chips in 10 x 6 x 2-inch dish. Top with 1/2 chicken and 1/2 soup mixture. Repeat. Sprinkle remaining cheese on top. Bake in 350° oven for 25 to 30 minutes. Top with chips and garnish with tomato wedges after baking.
In a large mixing bowl, cut up margarine and chocolate chips. Grease a jelly roll pan lightly and line with wax paper. In a large saucepan, combine the sugar, cream of tartar, salt and evaporated milk. Mix well and cook over moderate heat to a bubbly boil. Then time for exactly 6 minutes. Remove from heat and pour over margarine and chocolate chips. Stir until dissolved. Add vanilla and nuts. Pour into pan at room temperature, then put in refrigerator for 30 minutes to 1 hour. Then cut into pieces.