HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in margarine. Add cream cheese and milk. Stir over low heat until cream cheese is melted. Stir in remaining ingredients. Heat thoroughly. Serve hot with chips. Makes 2 1/2 cups.
Combine cherry pie filling, pineapple tidbits, allspice and 1 tablespoon honey. Put into 1 1/2-quart baking dish. Blend egg, sour cream and remaining 2 tablespoons honey. Stir in croutons. Spoon over cherry-pineapple mixture. Bake, uncovered, at 375° for 30 minutes. If desired, top with ice cream.
Put the bacon in a saucepan. Cover it with cold water. Bring to a boil. Drain bacon and dry on paper towels. Saute bacon in a heavy skillet for 3 to 5 minutes. Remove all but 2 tablespoons of the fat and add the onions and garlic. Cook until the onions are transparent.
Mix together cheeses at room temperature. Add 1/2 cup nuts, peppers and garlic salt. Mix well. Roll into balls. Coat with chili powder and nuts.
Wash potatoes and place in large pot. Sprinkle with salt. Cover with hot water. Place over medium heat. Add seasoning mix, red pepper, garlic, hot sauce, onion and oil. Cover and boil slowly 1 hour or longer if needed.
Prepare pudding according to directions. Add Cool Whip and Eagle Brand milk. Layer with bananas and wafers. Top with some of the Cool Whip.
Mix all together and place in casserole dish. Bake for 35 minutes at 350° or until top is a little puffed and browned.
In a saucepan, combine all ingredients, except chicken. Simmer for 15 to 20 minutes. Place chicken in a shallow baking pan. Brush with the barbecue mixture. Bake in a 375° oven for about 1 hour, or until tender. Keep basting with sauce.
Bring a saucepan of water to a boil. Remove from heat and add tea bags. Let set for 30 minutes to 1 hour, covered. Squeeze tea bags and remove. Add remaining ingredients to make 1 gallon of ice tea; chill. Yield: 1 gallon.
Prepare pasta according to package. Cool completely. Preheat oven at 350°. In large bowl, stir together spinach, Mozzarella, Ricotta, carrots, egg whites and pepper. Spread bottom of pan with tomato sauce. Stuff shells with mixture, filling each shell. Place over tomato sauce. Coat shells with remaining tomato sauce. Sprinkle Parmesan cheese. Bake until center of shell is heated through about 40 minutes. Let stand 10 minutes.
Combine sugar, syrup and melted margarine. Add beaten eggs and pecans to syrup mixture. Mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix 3 juices. Chill 2 hours. Add ginger ale at serving time, then put sherbet on top of bowl.
Drain beans well. Mix remaining ingredients; pour over beans. Mix well. Chill in refrigerator for 24 hours, mixing now and again.
In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13 x 9 x 2 inch dish with nonstick cooking spray; add gelatin mixture. Refrigerate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.
Preheat oven to 350°. Grease an 8-inch square baking pan. In a small bowl, mix brown sugar, flour and nuts. Stir in melted butter until well combined. Reserve 1/3 cup crumbs. Pat remaining crumbs gently into pan. Bake for 12 to 15 minutes.
Mix together crumbs, cheese, salt and pepper. Mix together butter and garlic. Dip chicken in butter, then roll in crumb mixture. Roll up and place in lightly greased pan. Bake uncovered for 1 1/4 hours at 350°.
Chop squash and onion; cook until tender. Add salt and pepper. In a saucepan over low heat, mix well the sour cream, butter and soup. In a casserole, layer the herb and spice mix, drained squash and onion and the sauce mix. Continue to layer in order until all of the ingredients are used. Bake at 350° for 30 minutes or until bubbly and slightly brown. Serves 6.
Make a crust with the margarine, flour and nuts; spread into a 9 x 12 inch pan. Bake at 350° for 20 minutes and allow to cool. Mix cream cheese, powdered sugar, and 1 c. Cool Whip and spread over crust. Next, spread the blueberries over the filling and top with the remaining 1 c. Cool Whip. Refrigerate.
Cream butter and sugar. Add eggs, beating well. Beat in sour cream. Mix flour, soda and salt; add to butter mixture and beat well. Beat in vanilla. Mix pecans, cinnamon and sugar. Put half of pecan mixture in bottom of a tube pan. Pour in batter; top with remaining pecan mixture. Bake at 325° for 1 hour or until done.
Beat egg whites, cream of tartar and salt in large bowl until foamy; add sugar, 1 tablespoon at a time, beating well after each addition until meringue stands in stiff peaks. Beat in vanilla. Drop in tiny mounds, 1-inch apart, from tip of teaspoon onto buttered cookie sheets (about 1 teaspoonful is enough for each mound). Bake in a very slow oven (250°) for about 30 minutes or until meringues are crisp and delicately golden. Remove at once from cookie sheets; lightly press in bottom of each meringue. Cool on wire cake racks. Cream margarine until soft; gradually beat in confectioners sugar and strawberries until thick and fluffy-smooth. Fill meringues with strawberry mixture; press 2 together, making a pink layer between. Makes about 2 dozen.
Cook spaghetti and cauliflower together until spaghetti is tender. Melt butter in frypan. Add bread crumbs; lightly brown. Put oil and garlic into frypan. Drain spaghetti and cauliflower, reserving 1	cup of liquid.	Pour spaghetti and cauliflower into hot oil and garlic. Lightly fry for about 1 minute, constantly stirring "gently".
Mix all ingredients together except almonds. Roll into a ball. Roll in almonds. Refrigerate.
Cream margarine, butter, sugar and cream cheese together. Beat in eggs (one at a time) alternating with flour. Blend in vanilla. Spoon batter in greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes. Cool in pan 10 minutes.
Heat orange juice to hot and steaming (do not boil). Dissolve sugar in hot juice. Pour over jello and mix well. Refrigerate to congeal. When jello mixture begins to congeal, fold in cream or Cool Whip. Cut frozen cake into 3 layers. Pour Jell-O mixture over each layer. Refrigerate overnight. Slice and serve with dollop of Cool Whip.
Mix all ingredients together and bake in greased 13 x 9-inch or larger baking pan at 350°. Bake until golden brown.
Boil butter, syrup, sugar and soy sauce until sugar dissolves. Pour over mixture of Crispix, peanuts and sesame seed. Turn into 2 (9 x 13-inch) pans. Bake at 250° for 1 hour, mixing every 15 minutes. Cool on waxed paper. Store in airtight container.
Bring to a boil the water with 2 sticks margarine and 4 tablespoons of cocoa. Sift into mixture the flour, sugar, salt and baking soda; beat until smooth. Add sour cream, eggs and 1 teaspoon vanilla. Beat until smooth. Pour into greased sheet cake pan. Bake at 350° for 25 minutes.
In 3-quart pan, brown meat very well. Drain fat. Add olive oil to pan and brown garlic and onion. Let cool. Add puree and ground tomatoes. Let cook for 1 hour. Add tomato paste. If sauce gets too thick, add water. Simmer 2 hours, uncovered. Add seasonings to mixture. Cover and cook while cooking spaghetti. Drain spaghetti and put on a plate. Add cheese and sauce.
Cook broccoli as directed. Drain well. Spray 2-quart casserole with nonstick cooking spray. Cook chicken and cut into pieces. Grate cheeses. Place broccoli in casserole. Cover with chicken pieces. Mix together soup, mayonnaise, lemon juice and grated cheeses. Pour over top. Cover with buttered bread crumbs. Bake at 350° for 25 minutes. Serve with noodles or rice.
Combine sugar, lemon or lime juice and 5 cups water; stir to dissolve sugar. Serve over ice. Garnish with lemon or lime slices, if desired. Makes 6 (8-ounce) servings.
Beat the cream cheese, sugar and milk in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Hold cupcakes, top side down, in palm of hand. Spread whipped topping mixture on bottom and sides. Press coconut onto frosting. Place cupcakes, top side down, on serving platter. Drizzle with melted chocolate. Refrigerate at least 1 hour. Store leftovers in refrigerator. Makes 24 snowballs.
Sift together confectioners sugar and flour. Cut in butter until mix clings together. Pat into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until light brown. Cool. Beat together eggs, sugar and lemon juice. Sift flour and baking powder. Stir well into egg mixture. Pour over cooled crust. Bake at 350° for 25 minutes. Cool. Sprinkle with powdered sugar or frost with a glaze made with lemon juice and powdered sugar. Makes 30 bars.
Add shredded cheese to mix and stir. Add enough milk to make a soft dough. Turn out on a lightly floured board and roll 1/2-inch thick. Cut with a biscuit cutter or use a knife to cut in squares. Place on a baking sheet and bake at 425° about 12 to 14 minutes. Makes 6 biscuits.
Mix first 5 ingredients and bring to a boil, stirring constantly until thick. Stir in mayonnaise, celery seed and salt and pepper. Pour over remaining ingredients and mix. Chill and serve.
Separate eggs (yolks from whites). Beat egg yolks. Mix cocoa in small amount of hot water, then add flour to mixture and mix well. Add milk and margarine to mixture and cook in iron skillet over medium heat until thick. Let cool. Beat whites well. Add 4 tablespoons sugar. Beat again. Pour into baked pie shell. Pour meringue and brown.
Mix the white sauce and cabbage in a greased 1 1/2-quart baking dish. Top with the grated cheese and fine bread crumbs. Season as desired. Bake at 400° for 20 minutes, or until tender.
Mix cheese, onion and mayonnaise. Spread this over rye slices to completely cover edges. Place in 350° oven until cheese is slightly melted.
Mix all together; pour in pie shell. Bake at 425° for 35 to 40 minutes, until golden brown.
Combine rhubarb and pineapple. Turn into 8-inch square pan.
Mix Cool Whip and dry pudding. Add marshmallows, pineapple and pecans. Mix gently and chill.
Melt shortening. Add flour, sugar, salt, milk and egg yolks. Cook over hot water until thick, stirring constantly. Add vanilla. Pour into pie shell. Cover with meringue made by beating the sugar into the stiffly beaten egg whites. Bake in a moderate oven at 375° for 15 minutes or until a delicate brown.
Mix all ingredients together except bread crumbs. Place in a well-greased casserole dish and top with buttered crumbs. Bake 1 hour and 10 minutes at 350°.
Sift dry ingredients together. Cut in shortening; combine egg, applesauce and sour cream. Add to dry ingredients. Mix quickly. Turn out onto floured board and knead lightly for a few seconds. Roll out 1/2-inch thick; cut 2-inch biscuit. Place on baking sheet. Sprinkle with grated cheese. Bake in hot oven (400°) for 15 minutes.
This marinade is wonderful for chicken or fish. Marinate for 1 to 8 hours. Serves 3 pounds.
In a 1-1/2 quart casserole dish, stir sugar and syrup. Microwave on high 4 minutes. Stir in peanuts; microwave on high 3 to 5 minutes until light brown. Add butter and vanilla to syrup; microwave on high 1 to 2 minutes more. Peanuts will be light brown and syrup hot. Add baking soda and gently stir.
Whirl all ingredients in blender. Pour into chilled glasses. Yield: 1 serving. Serving Size: 1 cup.
Cook apples 2 to 4 hours on high. Run cooked apples through a colander to remove seeds and peelings. Measure pulp (per pints) and put back into crock-pot. Add juice, sugar, allspice, cloves and cinnamon. Cook on high for 6 to 8 hours, stirring every 2 hours. Last 2 hours, leave lid off the crock-pot while cooking. Pack in jars and seal at once.
Preheat oven to 350°. Cover cookie sheets with foil. Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add vanilla and salt. Stir in nuts and chocolate. Drop by spoonful onto cookie sheets. Place cookie sheets in oven. Turn oven off. Do not open oven. Leave in for 6 hours or overnight. Remove cookies from oven, foil will peel off the cookies. Store in closed container.
Beat cream cheese; add rest of ingredients. Use as soon as possible. Tends to separate over time.
Combine the margarine, flour and pecans. Press evenly in a 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool.
Brown meat in a little oil. Add onion. Combine dry ingredients. Mix Worcestershire sauce, ketchup and vinegar. Add to dry ingredients. Blend with meat and onion. Add 1 cup of water. Stir. Cover and cook on low heat for 2 hours or until meat is tender. Blend flour with other cup of water and add to meat mixture. Stir until thickened. Serve over cooked noodles.
Combine all ingredients except baking soda in large saucepan. Cook over medium-high heat to 310°, stirring constantly. When temperature reaches 310°, remove from heat; add baking soda and stir vigorously until dissolved. Pour mixture onto 2 cookie sheets sprayed with Pam cooking spray. Let cool and break into serving pieces. Use a long wooden spoon to stir because the mixture gets very hot.
Mix Cool Whip and cream cheese and set aside. Mix together remaining ingredients. Fold in Cool Whip mixture. Spread into a 13 x 9-inch cake pan. Freeze. Remove 1 hour before serving. Store covered in freezer.
Prepare Dill Pastry. Heat oven to 400°. Place carrots, onion, celery, green pepper and water in a 1 1/2-quart saucepan; cover and cook over medium heat about 3 minutes. Melt butter in 2-quart saucepan over medium heat; blend in flour. Gradually add broth and milk to flour mixture; cook, stirring, until thick, about 5 minutes. Reduce heat to low; add chicken, peas, salt and ground pepper. Cook until hot, about 2 minutes. Pour chicken mixture into a greased 8-inch square baking dish. Roll pastry on a lightly floured surface into 7-inch square. Cut pastry into 4 squares and place on top of chicken mixture. Bake until pastry is golden, 25 to 30 minutes. Serve hot.
Mix the first 5 ingredients until smooth. Add milk and mix. Pour into ungreased 9 x 12-inch pan. Sprinkle on dry cake mix over mixture. Drizzle melted margarine on top. Cover with pecans. Bake at 350° for 1 to 1 1/2 hours until set. Serve with whipping cream or Cool Whip. Serves a lot.
Mix together Cool Whip and pudding, fruit cocktail, oranges and grapes. Mix in marshmallow. Chill! Add sliced banana just before serving.
Beat eggs, sugar and oil. Sift together flour, salt, soda and cinnamon. Combine alternately with carrots and pineapple. Add vanilla and nuts. Pour into 3 small well-greased loaf pans or 6 medium size cans. Bake at 350° for 1 hour or less, if smaller pans are used. Cans, 50 minutes.
Mix the first 2 ingredients and pour over ice. For extra party look, pour over ice ring. Makes 24 servings.
Cook macaroni according to the package directions. Rinse and drain. Mix all other ingredients together except vegetables. After well blended, mix with vegetables and then add macaroni. Refrigerate at least one hour before you serve.
Brown ground beef and onion. Drain fat. Add pizza sauce, garlic salt and oregano leaves. Pour mixture into 9 x 13-inch pan or large, deep dish and sprinkle with Mozzarella cheese.
Cook sugar, butter and evaporated milk 9 minutes after it comes to a full boil. Remove from heat; add Marshmallow Creme and chocolate chips. Mix well and pour into well-greased pan. Cool.
Heat mayonnaise slowly to heated stage. When mayonnaise moves away from side of pan, it is done. (This is the secret for mom's famous potato salad.) Mix with ingredients, adding salt and pepper.
Line jelly roll pan with foil. Line bottom of pan with soda crackers. Boil together for 3 minutes the brown sugar and butter or oleo. Spread over crackers evenly. Bake in 400° oven for 5 minutes. Remove and sprinkle with chocolate chips. Allow to melt completely. Spread over top and sprinkle with finely chopped pecans. Cool. Cut or break apart.
Pour sour cream in mixing bowl. Add all ingredients except cheese. Mix well. Add cheese. Refrigerate 1 hour, then let stand at room temperature for 30 minutes before serving. Add additional milk or cream if a thinner dressing is desired.
Cook and stir onion in hot butter until tender. Add broth, lemon juice and garlic powder. Bring to a boil. Stir in rice. Bring to a heavy boil, then reduce heat to low. Cover and simmer for 5 minutes. Remove from heat. Stir in green beans, almonds and dill. Cover. Let stand for about 5 minutes, then serve.
Drain juice from each fruit, keeping about 2 cups. Then mix juice and pudding mix with mixer. Add to fruit mixture and serve cold. Delicious!
Sift flour and sugar. Add oil, egg whites, and vanilla. Mix well. Add nuts and apples. Pour into lightly greased 9 inch x 13 inch pan. Do not flour pan. Bake at 350° for 30 to 45 minutes.
Mix flour, sugar, salt, cocoa, soda and spices. Add applesauce and oil. Stir until smooth. Pour into a 12-inch Dutch oven. Bake 60 minutes. After 30 minutes of baking time elapses sprinkle chocolate chips on top and resume baking.
Preheat oven to 350°. Cut apples in half crosswise and place cut side down in a 13 x 9-inch baking dish. Bake 25 minutes or until the apple halves are fork-tender. Meanwhile, in covered 6-quart saucepot over low heat, simmer 2 cups apple cider, cloves, allspice and nutmeg 10 minutes. Add remaining apple cider, undiluted lemonade and orange juice concentrates and brown sugar. Heat until hot, but not boiling, stirring occasionally. Pour hot cider mixture from saucepot into heated large punch bowl. Float apples, skin side up, in punch. Sprinkle top with a little sugar.
Place bread in bottom of greased 9-inch square baking dish. Place sausage over bread slices. Sprinkle with cheese.
In large bowl, combine all ingredients except confectioners sugar and beat well. Pour batter into two greased bread pans. Bake in 325° oven for 1 hour and 15 minutes. Let cool about 10 minutes and remove from pan. Dust with confectioners sugar.
Beat cream cheese and Cool Whip together. Add pineapple and blend. Cut cookies with a serrated knife and fill. Refrigerate until ready to serve.
In a small saucepan, melt butter. Stir in sugar and corn syrup. Bring to a boil and remove from heat. Stir in cream and nuts. Serve warm or cold over ice cream.
Cook potatoes and onion in soup for 10 minutes or until tender. Stir in remaining ingredients and heat.
Mix egg and sugar. Add remaining ingredients one at a time. You do not need a mixer for this. Pour into a greased pie tin. Sprinkle top with cinnamon and nutmeg. Bake at 350° for 30 minutes. Serve warm with ice cream or whipped cream. This freezes very well. Cook it first and then reheat. These are simple to make and with a stack of aluminum pie tins and a bushel of apples, you can have your freezer filled in no time.
Cream butter and brown sugar, add egg and mix well. Add soda and vanilla, mix well. Add flour and mix well. Add nuts and coconut, if desired. Bake at 375° for 8 minutes.
Cook spaghetti according to package directions; drain and rinse with cold water. Add remaining ingredients; stir and refrigerate overnight.
Brown chops. Pour all ingredients over chops. Bake 2 hours in 375° oven or until well done.
Rub potatoes with cooking oil; bake in a 350° oven until done, about 1 hour. Cut the top off each potato and scoop out the contents into a mixing bowl, saving the skins. Add cheese, butter, milk and salt and pepper to taste. Mix with electric mixer until well blended. Pile potato mixture back into the skins and sprinkle with paprika. Return to oven until browned. Serves 4.
Brown and drain meat. Cook meat, seasoned salt, taco seasoning, tomatoes, tomato sauce and chilies. Cook for 10 minutes. Mix Ricotta cheese, Monterey jack cheese and eggs; set aside. Layer in a 9 x 13-inch pan as follows: 1/3 meat, tortillas (one layer, cut to fit) and 1/3 Ricotta mixture. Repeat 2 more times. Bake at 350° for 20 minutes or until hot.
Soak beans about 4 hours or overnight. Drain and cover with water; bring to a boil, then simmer about 30 minutes. While beans are simmering, cut ham from bone, chop onion and brown together in oil (slowly). When brown, add 2 cups water and cut green onions. Simmer. After beans have simmered for 30 minutes, drain; then add the onion and ham mixture. Add enough water to cover; salt and add peppers and Tabasco sauce. Cook slowly until done, about 1 hour. The ham bone may be added with the beans when the seasoning is added.
Mix all ingredients in large kettle. Cook until hot. Fill jars and process about 15 minutes. It can also be frozen. You may want to cut back on the sugar. The full amount makes it very sweet.
Mix all ingredients except roast to make barbecue sauce. Add roast. Simmer until done, turning occasionally. Cook until tender.
Drain yogurt in a fine sieve set over a bowl with its surface covered with plastic wrap and chilled overnight. Cut the cucumber crosswise into sixteen 3/4-inch pieces and, with a melon ball cutter, scoop out the centers, forming 1/4-inch thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes.
Brown all the meat together with onion and celery. Drain off excess fat. Add seasoning packet and mushrooms; mix well with meat. Add ketchup and barbecue sauce and mix well. Simmer over low heat for approximately 10 minutes. Serve on your choice of roll. Serves 6 to 8.
Boil chicken in enough water to cover. When tender, remove from water and remove bones when cool enough. While chicken is cooking, make dumplings. Put flour in a bread tray or large bowl. Make a hole in the center and break egg into it. Add warm water. Mix together with the flour to form a pliable ball. Separate into 3 balls. Roll out to desired thickness on a floured surface. Cut into squares or strips. Bring chicken broth to a boil. Add dumplings slowly and stir. Add extra hot water if needed and stir. Add chicken and boiled eggs. Cook for 10 or 15 minutes. Stir. Turn heat off. Ready to serve.
Soak beans in the water overnight in the slow cooker. Do not drain. Cover and cook on high about 3 hours, until very tender. Add remaining ingredients except salt and pepper. Cover and cook on low 10 to 12 hours. Remove ham, cut up meat and return to soup. Season to taste with salt and pepper. More water may be added if soup seems too thick. Serve piping hot in large soup bowls. A meal in itself. Served in the US Senate Cafe.
Beat eggs very well. Add corn, sugar, salt and milk. Cut oleo in pieces and mix with other ingredients, leaving a few pieces for the top. Pour in baking dish and cook in oven at 450° about 50 minutes or until firm.
Mix all ingredients together. Pour into buttered casserole. Top with cracker crumbs. Dot with butter. Bake at 350° for 30 minutes. This is easy to double or triple.
Combine first 7 ingredients; place in a shallow container or a heavy-duty zip top plastic bag. Add chicken; cover or seal and chill 1 to 2 hours, turning occasionally. Remove chicken from marinade. Grill, covered over medium coals (300° to 400°) for 4 to 5 minutes on each side.
Heat olive oil in heavy skillet. Dredge chicken breasts in a mixture of bread crumbs, all but 3 tablespoons Parmesan cheese and parsley. Coat with beaten egg and redredge in crumbs. Cook over medium heat until golden brown on both sides. Cover with tight-fitting lid and simmer on low heat for 15 to 20 minutes. Drain on paper toweling.
NOTE: Use 1 potato, 1/2 lb. shrimp and 1 corn on the cob per person. Corn can be fresh or frozen, cut in half.
Boil chicken breasts, then dice. In a saucepan, mix Ro-Tel, soup and the Velveeta until cheese is melted. Then add beans, chili powder and chicken. In a casserole dish, cover the bottom with a layer of the sauce, then a layer of chips (or shells). Continue and end with sauce. Top with shredded Cheddar cheese and bake for 45 minutes at 350°.
Boil potatoes until just done. Drain water. Slice potatoes while warm, handling carefully. Mix all other ingredients well (until sugar is dissolved); pour over warm potatoes. Stir carefully. Store in refrigerator overnight.
Cut peppers lengthwise into quarters, discarding cores, seeds and ribs. Bring skin side up about 6-inches from heat until skin is blackened, 10 to 15 minutes. Remove from pan and wrap in aluminum foil. Let stand for 10 minutes. Remove skin.
Prepare cake mix as directed. Pour 2 cups batter into greased 13 x 9-inch pan. Bake at 350° for 15 minutes.