HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together sugar and corn syrup, but do not boil. Remove from heat and add peanut butter and Rice Krispies. Spread in greased 9 x 12-inch pan. Melt together chocolate and butterscotch morsels and spread on top of Rice Krispies. Let cool and cut into squares.
Drain all fruit well. Arrange half of the fruit in greased 9 x 13 casserole dish. Crumble 6 cookies on top. Repeat the layer. Slice butter on top and pour Amaretto over the fruit. Sprinkle almonds on top. Bake 20 minutes at 350°.
In a large punch bowl, mix all ingredients, then add ice. Stir well. Serves approximately 35.
Mix sugar, cinnamon and salt together. Add to the apple slices. Arrange apples in pie shell.
Boil zucchini and onions until tender; drain. Mix with sour cream and soup. Layer in 9 x 12-inch greased pan or baking dish. Top with dry dressing dotted with margarine, then layer zucchini mixture with more dressing mix on top. Crushed cornflake crumbs may be sprinkled on top. Bake at 350° for 35 to 40 minutes.
In a mixing bowl combine flour, baking powder, 2 cups sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread 1/3 of batter in a greased 10-inch tube pan. Cover with half the apples. Repeat layers. Spoon remaining batter over top. Bake at 350° for 1 hour and 30 minutes or until cake tests done. Cool in pan for 20 minutes before removing to a wire rack to cool completely. Just before serving, dust with confectioners sugar, if desired. Yields 12 to 16 servings.
In large mixing bowl, cream together cheese, onion, horseradish and Miracle Whip. Cut beef into small slivers and put 1/4 of it into mixture. Set rest of beef aside. Mix cheese mixture into a ball. Place remaining beef on ball sides. Serve with your favorite crackers.
Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 20 minutes at 350°. Remove when cool. Chill. Top with fruit topping, preserves, nuts or chocolate (be creative).
Heat oven to 350°. Grease a 13 x 9-inch pan. In a mixing bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly brown. In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Chill 3 hours. Cut into bars. Store at room temperature.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Then add flour and milk a little at a time, beginning and ending with flour. Bake at 350° for 1 1/4 hours.
Combine Jell-O and water. Dissolve and add other ingredients. Mix and refrigerate.
Mash figs up real good; mix with other ingredients. Bring to boil and cook from 3 to 5 minutes. Makes 3 to 4 pints of preserves.
Wash and core green tomatoes. Slice crosswise into 1/4-inch slices. Dip in flour with salt and pepper. Fry slowly in butter until soft. Turn and fry other side; drain on paper towels.
Place shake mix in Ziploc bag. Add washed grapes (still damp). Shake well to coat each grape. Freeze. Enjoy as a candy substitute.
Combine all ingredients and pour into unbaked pie shell. Bake 1 hour at 350°.
Melt margarine in a 13 x 9 x 2-inch baking pan. Dip both sides of chicken in margarine; place skin side up in pan. Sprinkle with salt, tarragon and pepper. Bake in a preheated oven at 375° for 45 to 50 minutes.
Mix all of the ingredients together. Form into small balls. Place on pan and bake at 350° for 15 minutes.
Mix cocoa into sugar; then sift 3 or 4 times. Melt the butter. Then cut the cheese into chunks (so it will melt faster). Then put the cheese into the butter and return to the microwave until the cheese is melted. Lightly butter a large mold (we use a large turkey platter). With rubber gloves on, butter your hands to mix the candy. With the sugar and cocoa in a large mixing bowl, pour the hot butter and cheese in the center of sugar. Mix with spoon or hands until you can't see any sugar. Then mix in the nuts. Spread on the mold. Let cool at room temperature or put in the refrigerator 2 hours, then cut desired size. Can keep in the freezer.
Dissolve Jell-O in 1 cup boiling water. Cool. Mix together cracker crumbs, 3 tablespoons sugar and melted oleo. Pat crumb mixture in bottom of 9 x 13-inch baking pan. In large mixing bowl combine cream cheese with chilled milk. Beat with mixer until fluffy, gradually adding 1 cup sugar. Stir in pineapple. Pour mixture into crumb crust. Top with a few additional crumbs. Refrigerate until set.
Boil chicken in bouillon cubes or canned chicken broth. Grate Monterey Jack cheese. Dip tortillas in broth to soften, then add chicken, chopped onion and broth to each tortilla. Roll up and put in baking dish, seam side down.
Preheat oven to 300°. Grease a Bundt pan. (You may grease pan with your choice of shortening, oil or spray.)
Mix flour, cornstarch and sugar together. Put milk over double boiler. Add flour mixture and egg yolks. Cook until thick. Remove from heat. Add butter, flavoring and coconut. Pour into pie shell (graham cracker or baked shell). Beat egg whites and extra sugar. Pour onto pie.
Saute onion in margarine until soft. Stir in flour and next 4 ingredients; cook over low heat until flour is smooth. Allow flour to cook until light golden brown; remove from heat and slowly add milk and chicken broth. Mix well. Return to heat and cook over low heat until thickened to medium thickness. Add cheese; stir until melted. Add chopped broccoli and let soup cook on lowest heat for 15 to 30 minutes or until flavors blend. Serves 8 to 12.
Cut unpeeled cucumbers in thin slices. Sprinkle with salt, pepper and sugar to taste. Barely cover cucumber slices with mixture of 1/2 vinegar and 1/2 water. Chill 1 hour. Serve undrained or drain and serve with French dressing or mayonnaise. Arrange on greens with tomato slices.
Blend and beat 4 minutes. Bake in 325° oven. Cool 45 minutes.
Heat oven to 400°. Mix sugar, corn syrup, eggs, flour, butter and vanilla until blended. Pour into unbaked pie shell. Arrange walnuts on top. Bake in lower third of oven for 15 minutes. Reduce oven temperature to 350°; bake an additional 35 to 45 minutes or until center appears set. Cool completely. Makes 8 servings.
Brown meat and onion until brown; drain off fat. Add salt and Worcestershire sauce. In casserole dish, add 1/2 of cabbage. Cover with ground beef mixture. Repeat layers; cover with tomatoes. Sprinkle with stuffing. Bake at 400° for 45 minutes.
Mix all ingredients except potato chips and cheese together. Put in a 9 x 13-inch pan. Top with crushed potato chips and cheese. Bake at 350° for 20 minutes or until heated through.
Cut chicken breast (raw) into bite-size pieces. Roll chicken pieces in flour and pepper mixture. Lightly brown chicken in 1 stick melted butter and garlic clove. Shred cheese. Place chicken in 13 x 9-inch casserole dish. Pour on mushrooms and liquid, covering the chicken. Sprinkle with the cheese. Cook at 350° for 35 minutes.
Combine flour, baking soda, baking powder, salt, sugar and oatmeal; set aside. In another bowl combine honey, eggs, yogurt, margarine, grated lemon peel and lemon juice. Add dry ingredients; mix. Pour into a 9 x 9-inch pan. Bake at 350° for 30 minutes. Or make muffins and bake approximately 15 minutes.
Boil chopped potatoes until they are soft. Combine mayonnaise, relish, pimentos and chopped eggs. Begin mixing. Add sugar, salt and pepper to taste. Ready to eat or can be refrigerated until ready to serve.
Arrange chicken on foiled baking sheet. Melt butter; stir in honey and mustard and simmer, stirring for 5 minutes. Brush honey mixture generously on chicken. Combine crumbs and pecans and sprinkle over chicken. Bake in preheated 350° oven for 50 to 60 minutes.
Melt the first 3 ingredients together; blend well. Pour over the Rice Chex in a large bowl. Stir to coat. Put the powdered sugar in brown paper bag. Pour cooled Rice Chex into bag; shake well.
Combine first 3 ingredients. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Grease 2-inch muffin pans. Fill 2/3 full. Bake in 400° oven for 12 minutes or until golden. Cool slightly. Remove from pan. Mix 1/4 cup sugar and 1/4 teaspoon cinnamon together in a bowl. Dip tops in melted butter or margarine, then the sugar-cinnamon mix. Makes 24 (2-inch) muffins.
Mix first three ingredients. Pour into 13 x 9-inch baking dish. Cook 8 minutes on 400°. Beat cream cheese and sugar together. Add whipped topping. Mix Jell-O and water together. Add strawberries.
Combine first 4 ingredients and stir well until sugar dissolves. Store in freezer overnight or longer.
Combine sugar, cocoa, milk and margarine in pan; boil for 1 minute. Take off stove. Add remaining ingredients quickly. Drop on wax paper.
Simmer chicken parts, celery tops, dried onion, bay leaf, garlic and water until chicken is tender. Remove chicken from bone and set aside. Strain and skim fat from broth. Then saute in nonstick pan or in 1 teaspoon oil your ham, onion, garlic, green pepper and celery. Pour off excess fat. Add tomato puree, chicken broth, mushrooms, thyme, chili powder, cayenne pepper and rice and simmer 20 minutes. Add chicken and simmer until rice is done and liquid is absorbed (about 30 minutes). Yields 6 servings.
Combine all ingredients, except sausage, in soup pot. Simmer 30 minutes. Add sausage, simmer another 30 minutes. Even better if made a day before and reheated.
Heat oven to 375°. Mix pesto, lemon juice, carrot and leek. Cut margarine into small pieces. Place in rectangular baking dish, 13 x 9 x 2-inches. Place fish on margarine. Spread vegetable mixture over fish. Cover and bake 40 minutes or until fish flakes easily with fork.
Cover and cook meat and mash with potato masher; add all other ingredients that need cooking. When tender, add tomatoes and juice the last 30 minutes. Good with bread or crackers.
Combine the butter, powdered sugar and flour and pat into a 9-inch pan. Bake in 350° oven for 15 to 20 minutes. Beat together eggs, sugar, flour, lemon juice and lemon rind. Pour over hot crust and bake again at 325° for 20 minutes. Cool and sprinkle with powdered sugar. Cut into bars.
Beat all ingredients in a bowl until stiff. Spread on pie and bake until lightly brown.
Mix cracker crumbs and margarine (melted). Whip with beater Dream Whip, milk, sugar, cream cheese and vanilla. Put 1/2 cracker crumbs in dish, pressing down to make crust (or base). Add 1/2 Dream Whip mixture. Add pie filling, other 1/2 of Dream Whip mixture. Top with remaining cracker crumbs. Chill before serving.
Cut squash in halves and remove seeds. Place 1 teaspoon butter in each half; sprinkle with Parmesan cheese and onion powder (to taste). May also cube squash, if desired. Place in pan; cover with tinfoil. Bake for 45 minutes.
Cover chicken in water, adding soda. Soak overnight. Drain. Combine beaten egg with lemon juice, vinegar and milk. Cover chicken and soak overnight; drain.
Melt cheese and oleo until soft. Sift sugar and cocoa together. Add to cheese mixture. Add vanilla and nuts; mix well. Butter bottom of jelly roll pan and put into pan. Ummmmm Ummmmm good.
Melt red hots in water over low heat stirring to prevent sticking. When red hots are melted, dissolve Jell-O. Stir in applesauce. Pour in a mold and chill. Recipe can easily be doubled.
Preheat oven to 350°. In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops. Add Lipton onion mushroom recipe soup mix thoroughly blended with water. Bake covered 1 hour or until potatoes and chops are tender.
Brown meat lightly. Add other ingredients and simmer about 45 minutes. Serves 6.
Cream shortening, sugars, egg and vanilla. Sift first three ingredients together and add gradually to creamed mix. Add nuts. Roll into logs in waxed paper and chill in refrigerator or freezer. Slice into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.
Boil water and sugar for 3 minutes; let cool. Add juices. Put bananas in blender and add this together. Freeze. Before serving, add ginger ale.
Cut each biscuit into 4 pieces. Place cinnamon and sugar into a plastic bag. Add biscuit pieces a few at a time. Shake to coat well.
Put in a salad bowl all the fruit, sliced very thin. Add onion (red), sliced very, very thin. Drain pineapple. Pour creamy onion dressing. Mix well. Make sure all fruit is fresh, except pineapple.
Saute bacon in large pan until crisp. Saute chicken pieces until light brown. Add carrots, onion, celery, 1 3/4 cup water, chicken broth, rosemary and bay leaf. Bring to a boil, reduce heat, cover, simmer 20 minutes. Blend flour and 1/4 cup water. Stir into stew mixture. Bring to boil, stirring until thickened. Remove bay leaf. Salt and pepper to taste. Mix biscuit mix and milk. Drop by tablespoon into stew. Cook uncovered 10 minutes, cover, cook 10 minutes more.
Put oil in frying pan. Get hot. Take poke stems, sliced like okra, and roll in flour and meal. Salt and pepper to taste. Cover and cook until tender.
Cream butter and sugar. Add egg and beat until fluffy. Stir in vanilla. Mix flour and other dry ingredients; add flour mixture with applesauce. Fold in nuts. Bake in 9 x 9-inch pan about 35 minutes at 350°.
Mix together. Shape into balls about the size of a big marble and fry. Drain off fat. Mix 3/4 cup of ketchup and 1 cup of water; pour over meat balls. Bake at 350° for 30 minutes.
Gradually stir milk and egg into pudding mix in saucepan. Add rice, raisins and sugar. Also, add cinnamon and nutmeg. Stir over medium heat until mixture just comes to a boil. Serve warm or cold. Makes about 10 servings.
Preheat oven to 400°. Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth. Sprinkle with thyme, salt and pepper. Cover with foil and bake for 30 minutes.
Mix honey, powdered milk and peanut butter in a large bowl. Add granola and mix again. Form into balls as small or large as you want. Chill or freeze for 1 hour.
Preheat oven to 350°. Lightly grease 9 x 13 baking dish. Mix all ingredients together and bake approximately 45 minutes or until golden brown.
Mix ingredients as they come. Grease cookie sheet. Drop cookies on sheet and bake at 400° about 15 minutes.
Cook broccoli until tender; drain. Blend flour and butter in skillet. Add broth; cook until thickens. Stir in salt. Layer broccoli, 1/2 of sauce and chicken in a 9 x 13-inch baking dish. Spread remaining mixture over chicken. Sprinkle Parmesan cheese. Bake at 350° for 20 minutes. Broil until golden brown. Yields 8 servings.
Mix the crackers, nuts and melted butter together and pat on bottom of 9 x 13-inch pan. Beat pudding with milk. Fold in ice cream. Freeze. Top with Cool Whip. Crush peppermint candy and spread on top.
Preheat oven to 350°. Grate zucchini finely and drain. Combine in a large bowl the eggs, oil and sugars. Sift together and add gradually to egg mixture 2 cups flour, baking powder, baking soda, salt and cinnamon. Then add to egg and flour mixture the grated, drained zucchini, vanilla and chopped nuts. Grease and flour the loaf pans. Bake for 45 minutes. Makes 2 loaves.
Combine all ingredients except potato chips and cheese. Place in a large rectangular dish. Let stand overnight in refrigerator. (I prefer to refrigerate in a bowl, then transfer to a dish the next day.) Top with cheese and potato chips. Bake at 400° for 20 to 25 minutes.
In a sauce pan combine butter, cocoa and coke. Bring to a boil. Pour over sifted powdered sugar and beat well. Add nuts and spread over cake.
Heat until red hots are melted. Pour over sliced cucumbers and let stand overnight. Next morning, heat to boil. Put in jars and seal.
Prepare mix according to directions. Pour 1/2 of mixture into greased 9 x 13-inch pan. Set remaining butter aside. Bake batter in the pan for 18 minutes in a 350° oven.
Heat oil in frying pan until very hot. Drop mixture in pan from a funnel and fry until golden brown; turn and fry other side. Drain on paper towel and sprinkle with powdered sugar.
Slice cucumbers thinly; put into bowl. Pour other ingredients on top of cucumbers; stir well. Put cucumbers into freezer bags and freeze.
Boil lasagna noodles; let them cool. Brown ground beef, then add to spaghetti sauce. In a 9 x 11-inch pan, layer 3 layers of noodles, meat, sauce, cottage cheese and Mozzarella. Top off with a thick layer of Mozzarella cheese. Bake for 45 to 60 minutes at 375°.
Mix together broccoli, rice and Cheez Whiz in a 2-quart casserole. Melt margarine in a skillet. Add onion and celery. Cook until tender but not brown. Stir in soup, milk, salt and pepper. Pour sauce over broccoli mixture. Mix well. May top with grated Cheddar cheese. Bake at 350° for 30 minutes or until bubbly.
Combine eggs, broth, bread crumbs, onion and pepper. Let set for 10 minutes. Add ground beef and mix well. Shape into meatballs and place on broiler pan or other roasting rack. Brush tops with soy sauce and bake about 12 minutes at 375°. Turn if needed. Cool and freeze in portions needed. Great to use for spaghetti, soups or sweet and sour meatballs.
Combine salt, butter, pepper, onion, soup, milk and sour cream; stir in potatoes. Turn half of the mixture into a buttered 2 1/2-quart casserole. Sprinkle with half of the cheese. Top with remaining potato mixture and the remaining cheese. Bake, uncovered, at 350° for 30 to 40 minutes.
In saucepan, cook sliced (but not peeled) squash and onion together in boiling, salted water for 5 minutes after the water boils. Drain. Combine soup, sour cream and carrots, then fold in zucchini mixture.
Brown meat and drain off fat. In a stew pot, saute peppers, onion, garlic and jalapenos 5 minutes. Add meat, tomatoes, beans and bay leaf. Stir thoroughly. Add chili powder to taste. Simmer on low heat, covered, for 2 hours. Stir occasionally. Can be served with grated Cheddar cheese and a hard roll.
Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard. Mix well. Place lamb in shallow dish and pour mixture over it. Turn to coat top side. Cover and marinate overnight, turning again once.
Melt margarine; mix with graham crackers. Mix Dream Whip according to directions. Add cream cheese and sugar; beat until smooth.
Mix together cake mix, margarine and 1 egg and then pat out onto an 8 x 11-inch glass pan. Beat eggs; add cream cheese and confectioners sugar. Pour over cake mix in glass pan. Bake at 300° for 50 minutes to 1 hour, depending on oven.
In plastic bag, combine lemon juice, oil, garlic and bouillon. Marinate 4 hours or overnight. Remove chicken and broil or grill as desired. Place on tortillas. Top with cheese, tomatoes, onions and lettuce. Fold. Serve immediately. Serves 4.
Mix these ingredients together well. Add 1 (6 ounce) package chocolate chips and stir. Bake in 350° oven for 10 minutes.
Spread potatoes in 13 x 9-inch baking dish; drizzle melted butter on potatoes. Mix soup, sour cream, Parmesan cheese, pepper and garlic together. Spread evenly over potatoes. Sprinkle Cheddar cheese over top and bake for 1 1/2 hours in a 325° oven.
Brown hamburger and onion. Drain fat. Add cream of chicken soup, Ro-Tel tomatoes and Ranch Style beans. Mix and let simmer for 20 minutes. Add shredded cheese and simmer for 10 minutes. Serve over Fritos. Makes 8 to 10 servings.
Heat lentils, rice, water, cumin, salt, pepper and dry soup mix to boiling in 4-quart Dutch oven. Reduce heat. Cover and simmer until lentils are tender, about 40 minutes. Stir in spinach, parsley and lemon juice. Cook until spinach is wilted. Serve with lemon slices if desired.
Beat all ingredients together in large bowl for 3 minutes. Bake at 350° for 1 hour and 10 minutes. Use an angel food pan that the bottom comes out. Do not grease pan. Leave in pan for 1 hour to cool. Loosen edges and remove. Can be sliced thin as nut bread or cut slices in quarters as cookies.
Beat together eggs, sugar, oil, zucchini and vanilla. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Add raisins and walnuts. Bake at 350° until done. Freezes well.
Cook onion with broccoli according to package. Drain. Mix together next 7 ingredients. Add broccoli and onion and stir well. Pour into 9 x 13-inch baking dish. Place chicken on top. Sprinkle with paprika. Bake at 350° for 1 hour.
Do not drain pineapple. Mix all ingredients together. Bake at 350° until done. Ice while hot.
Shred cheese. Mix all ingredients. Spray baking dish with oil. Bake at 350° for 45 minutes.
Chop all vegetables small and cook for 1 hour or until thick. Need to be cooked in a heavy pot or it will stick when it starts getting thick. Place in jars and seal.
Bake pie crust; cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in a few drops of red food coloring; cool. Beat cream cheese until smooth. Spread on bottom of cooled pie shell. Fill shell with remaining berries over top. Chill at least 3 hours or until set.
Fry bacon; drain and crumble. To the 3 tablespoons of drippings, add celery, onion, salt and flour; cook 5 minutes. Add sugar, vinegar, pepper and water; bring to a boil and cook until thick, stirring constantly. Pour, layer by layer, over potatoes in casserole. Add crumbled bacon on top. Bake for 30 minutes with lid on at 350°.
Combine ingredients. Bake for 45 minutes in a greased pan, 10 minutes at 375° and the rest at 350°.
Cook elbow macaroni according to package directions, omitting oil and salt; drain. Rinse macaroni under cold running water and drain again. Set macaroni aside.
Cream sugar, salt and oleo thoroughly. Beat egg, then add to creamed mixture. Add vanilla and beat until light and fluffy. Stir in flour and baking powder. Roll 1/8-inch thick. Cut into fancy shapes. Place on ungreased cookie sheet. Bake at 350° for 11 to 12 minutes or until light brown around edges.
Blend the meal, salt, sugar, butter, water and 1 cup milk in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Cool. Add 1 cup milk and eggs. Pour into greased baking dish and bake 45 minutes at 325°. Serve piping hot with lots of butter.
Put unopened milk in a saucepan. Cover completely with water and boil for 3 hours. Keep can covered with water. After 3 hours, let can cool. Open can and pour into bowl and stir. Pour into pie crust. Cover with Cool Whip. Very good if frozen or very well chilled.
Season flour with salt and pepper; flour the shrimp. Fry the bacon; remove from the pan. Stir-fry the onion; remove from the pan. Add the floured shrimp to the bacon grease; cook over medium heat until pinkish. Add about 1 cup of water; stir to thicken. Crumble in bacon; add the onion. May need more water if too thick. Serve over rice or grits. Delicious. Serves several, depending on appetite.
Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift together flour, soda and salt. Add to banana mixture, alternating with buttermilk. Mix thoroughly after each addition. Add nuts; mix and pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake 1 hour and 15 minutes at 325° or until done. I put the soda into the buttermilk and dredge the nuts in flour before adding to mixture.
Cream together shortening and sugar. Add egg and beat well. Sift together flour, baking soda, salt and spices. Combine molasses and hot water and add alternately with flour mixture. Pour into 9 x 9 x 2-inch pan, greased and floured. Bake in 350° oven for 45 minutes. Cool for 5 minutes, then remove from pan and cut in squares.
Put lamb in shallow dish or pan. Sprinkle with salt and pepper. Add butter. Brown in moderate oven. Turn pieces from time to time. Add tomatoes and 1 pint of water. Bake until meat is tender, stirring frequently. When meat is very tender, remove from pan and keep meat hot. Add remaining stock to pan. Season to taste and bring to boil. Add macaroni and cook until tender and has absorbed liquid. Arrange hot meat on a platter and smother with macaroni. Or return meat to noodles and garnish with cheese.