HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken, celery, onion and mayonnaise. Press into bottom of a 9 x 13-inch pan. Sprinkle almonds on top. Then sprinkle on cheese and then the potato chips. Bake in a preheated 375° oven for 15 minutes. Cut into squares. Serves 12.
Spray a 9-inch square baking pan with a nonfat cooking spray. In a large bowl, combine flour, sugar, cocoa, cornstarch, baking soda and salt. In a medium bowl, using a fork or wire whisk, mix Egg Beaters, water and corn syrup. Add to flour mixture; stir until smooth. Pour into prepared pan. Bake in 350° oven for 35 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack. Spread Braum's topping on top (you will not need the whole jar).
Cook meat, onions and green pepper until meat is done and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into ungreased 2-quart casserole. Cover and bake 1 hour at 350°.
Mix pudding according to directions on box. Add cream cheese and beat well. Pour over graham cracker crust. When set, top with 1 can of pineapple pie filling. Cover with a carton of whipped topping.
Dissolve jello and salt in boiling water. Add vinegar and ice and stir until jello begins to thicken (about 3 to 5 minutes). Remove unmelted ice. Fold in vegetables and pour into 4 cup mold or individual molds. Chill until firm, about 3 hours. Unmold and garnish with crisp salad greens and mayonnaise. Makes 6 servings.
Mix 3/4 cup of sugar and 1 1/2 teaspoons of cinnamon; set aside. Boil 1 1/3 cups of sugar, 1 teaspoon of cinnamon and 2 sticks butter for 2 minutes. Break each biscuit in 3 pieces and roll in first cinnamon mixture. Place a few pieces in well-greased Bundt pan; pour a little liquid mixture over them and keep repeating until biscuit pieces and liquid are used. Bake at 350° for 30 minutes. Cool in pan 30 minutes. Invert on serving plate.
In large mixing bowl, beat egg. Add sugar, flour and salt; mix well. Stir in rhubarb. Turn into a prepared pie crust. Dab margarine over top in 4 or 5 spots. Place top crust over filling; seal. Cover edges and bake at 350° for 25 to 30 minutes.
Spread butter evenly in bottom of 9-inch pan. Spread light brown sugar over the butter; pat it down. Spread cranberries over the sugar.
Soften cream cheese & add sugar, cool whip & milk. Blend together, mixture will be thick. Add pumpkin, mix well and put in pie crusts. Chill about 2 hours before serving.
Mix together in large bowl. Pour into 3-quart casserole. Refrigerate overnight. Bake 1 hour at 350°.
Grease a 7 x 10-inch baking dish. Put crumbs in dish. Add the next four ingredients, stirring until crumbs are soft and sugar is dissolved. Layer thin slices of margarine over this. Sprinkle with a little more sugar and nutmeg. Bake at 350° for 20 to 25 minutes.
Cook broccoli to crisp-tender; drain well. Drain other vegetables; combine all ingredients except almonds. Toss lightly, mixing well. Turn into shallow casserole and sprinkle almonds over top. Bake at 350° for 35 to 40 minutes.
Mix sugar and butter 15 minutes. Add flour during the 15 minute mixing time. Add vanilla. Form dough into rolls (I use an old wax paper or Saran Wrap box, lined with wax paper). Refrigerate. Slice thin and put a milk chocolate chip or pecan in middle.
Make cake according to directions. Cut in half layer of cake; 1/2 amount bananas, 1/2 Cool Whip and 1/2 amount sliced strawberries. Repeat layers one more time.
Saute onion and celery in butter until onion is tender. Add next 6 ingredients, stirring well. Simmer 5 minutes. Add shrimp; simmer 5 minutes, stirring often. Combine water and cornstarch, stirring until smooth. Add to shrimp mixture. Cook over low heat, stirring constantly until thickened and bubbly. Serve over rice or noodles. Makes 6 to 8 servings.
Prepare cake as directed on box. Bake in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with a utility fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake allowing liquid to soak through holes. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread over cake. Sprinkle remaining coconut on top. Chill overnight. Keep refrigerated.
Grease and flour 2 or 3 loaf pans. Mix all ingredients at once, adding nuts and chips last. Fill pans a little over 1/2 full. Bake at 350° for 65 to 75 minutes in 9 x 5-inch loaf pans.
Cook chicken breasts.	Cut into small pieces.	Mix all ingredients together except cracker crumbs. If desired, add 1/2 cup chopped celery. Layer in casserole dish and sprinkle cracker crumbs on top. Cook, covered at 350° until bubbling.
Cream together one at a time the shortening, sugar, vanilla, egg yolks, egg whites, water and pureed tomatoes. Sift together the flour, cocoa, baking soda and salt. Mix dry mixture into creamy mixture. Bake in two greased and floured 8 1/2-inch round pans at 350° for 35 minutes. Frost with chocolate butter frosting. Top with strawberries.
Beat eggs slightly, then beat in other items. Pour into pie shells. Bake at 350° until done. Makes 2 pies.
Mix sugar, flour and melted butter. Add beaten eggs, milk, vanilla and coconut. Pour into a 10-inch pie plate that has been greased with butter and dusted with flour. Bake at 350° for 30 to 35 minutes.
Mix thoroughly the shortening, peanut butter, sugar and egg. Blend in flour. Shape dough into balls and place on a greased cookie sheet pan. Use a wet fork to flatten cookies. Heat oven to 375°. Bake for 10 to 12 minutes, or until brown. Makes about 3 dozen cookies.
Mix first 4 ingredients. Bake for 20 minutes in 350° oven. Soften oleo and dampen crushed Ritz crackers. Cover casserole and bake 10 minutes longer.
Cook berries 15 minutes in 3/4 cup water in covered pan. Force through a sieve. Add remaining ingredients and cook 12 to 15 minutes or until it thickens. Serve warm on ham, pork or turkey or store in a jar in refrigerator. Also excellent for a dip for little smoky links.
Soak bread crumbs in hot milk. Let cool a little; add eggs, baking powder and salmon. Salt and pepper to taste. Bake at 350° for 30 minutes.
In saucepan, mix marmalade, lemon juice, soy sauce and garlic. Mix cornstarch and water; stir into mixture until smooth. Cook until mixture thickens.
Mix all ingredients and bake at 350° for 45 minutes in a baking dish.
Sprinkle 1/2 c. pecans into greased and floured 10-inch tube pan. Cream butter and cream cheese. Gradually add sugar and beat well. Add eggs one at a time mixing well after each. Add flour and salt slowly, mix well. Add vanilla and remaining pecans. Pour into prepared pan. Bake at 325 degrees for 1 hour 20 minutes.
Chop celery, onion and green pepper. In a large saucepan, cook in margarine until all are tender. Stir in flour, basil and pepper. Add milk and cook until thickened and bubbly, then cook and stir 1 minute more. Stir in meat and vegetables. Pour into a 1-quart casserole. Cut biscuits into fourths. Place on mixture. Bake in a 400° oven for about 15 minutes or until brown.
Day before, put cabbage, green pepper, onion and carrots in mixing bowl; toss lightly. In another bowl, combine remaining ingredients. Beat until smooth and blended. Pour dressing over vegetables and toss lightly. Cover and refrigerate overnight.
Remove crusts from bread, cut bread into cubes. Spread in a 9 x 13-inch buttered baking dish. Combine eggs and milk in a large bowl; mix well. Pour over bread cubes. Sprinkle with cheese and seasoning. Cover. Refrigerate overnight.
Beat eggs, then add all ingredients. Grease 15 x 10 x 1-inch jelly roll pan. Pour onto pan; bake at 375° for 15 minutes or until done. Remove from oven; turn onto a tea towel (sprinkled with powdered sugar). Roll tight and let cool.
Chop hearts, olives and chilies. Combine all ingredients and bake in 350° oven for 8 to 10 minutes. Serve warm. Use as a dip with Dorito corn chips.
Marinate pork ribs overnight. Barbecue, basting frequently. Serves 4.
Boil first 5 ingredients for 4 minutes; add oatmeal. Drop by tablespoon on waxed paper. Cool.
Combine all ingredients except slivered almonds into food processor. (This pudding is too thick for a blender.) Stir the 1/2 cup slivered almonds into the pudding. Spoon into individual pudding cups and chill thoroughly before serving. Just before serving, sprinkle a few slivered almonds on top of each serving. Almonds may be toasted if desired. Keeps 5 to 8 days in refrigerator. Makes 4 servings.
Cook until soft ball, add nuts and cool, beat until smooth and add vanilla. Pour into buttered pan.
Take whole deer tenderloin steak, put 5 or 6 slices of bacon in pan, a little cooking wine (red) and a little A.1. steak sauce. Add sliced onion and pepper. Fry all in butter for 5 to 7 minutes on high. Add a little Morton Nature Season.
Cook chicken pieces in margarine over medium-high heat, stirring often until no longer pink. Cook onion with chicken. Add remaining ingredients. Heat to boiling. Stir often. Cover. Cook over low heat (simmer) until chicken is done and green pepper is crisp-tender. Stir often (approximately 10 minutes). Enjoy!
Beat yolks until light and fluffy. Add half of sugar, flour, cornstarch, butter, salt and milk (both evaporated and whole). Mix well and heat in double boiler until lukewarm. While heating caramelize 3/4 cup sugar. Pour quickly into egg mixture; stir constantly until thick. Add vanilla;	pour into baked pie shell and cover with meringue. Bake in 350° oven until brown. Let cool 2 hours.
Preheat oven to 350°. Cook rice in a greased casserole dish. Put cooked rice, chicken and pimiento. Blend together; salt lightly. In separate bowl, mix soup and 3/4 soup can of chicken broth. Pour over casserole and mix gently. Top with crushed Cheez-Its. Bake, uncovered, for 45 minutes at 350°.
Mix flour, sugar, salt, butter, baking soda and cream of tartar together in bowl with mixer until crumbly. Mix together eggs, milk and vanilla and add to flour mixture. Pat dough on floured board. Roll to 1/8-inch thick. Cut with cookie cutter. Bake for 10 minutes or until lightly brown. Frost with powdered sugar frosting.
Beat pudding mix and milk together 2 minutes. Add pumpkin and cinnamon. Mix well and stir in 1 cup Cool Whip; spread over cream cheese mixture. Spread remaining Cool Whip on the top.
Brown meat and onion until cooked; add remaining ingredients and heat. Arrange in casserole dish, layer meat, noodles, sauce and place cheese on top. Bake in preheated 350° oven for 1 hour (1/2 hour covered and 1/2 hour uncovered).
Wilt cabbage leaves by scalding in boiling water. Drain and pat dry. Cut out heavy ribs. Saute onion with bacon until transparent. Drain off most of the drippings.
Cream the butter and sugars. Add vanilla and eggs. Beat 4 minutes. Mix flour, salt and soda. Stir into the creamed mixture. Add chocolate chips or M&M's. Roll heaping teaspoonfuls of dough by hand into round balls and place onto a foil lined cookie sheet. Do not flatten. Bake at 350° for exactly 14 minutes. Makes approximately 6 dozen.
Cook the chicken; take chicken out of stock and pick off bones. Put 1/2 stick margarine in stock. Salt and pepper to taste.
Mix together well and pour into 2 graham cracker pie shells. Refrigerate. Try it, you will like it.
Brown ground beef. Add onions and bell pepper. Stir-fry 1 minute. Add corn, tomato paste, water and macaroni and cheese as directed on package. Mix all well. Add taco mix, salt and pepper. Grease 2 1/2-quart casserole dish. Cover and bake at 350° for 15 to 20 minutes.
Cream the butter with electric mixer until it is light and fluffy. Add the sugar slowly, beating all the time. Add the egg yolk and brandy. Sift the baking powder with the flour and fold into the first mixture by hand. Add the chopped nuts a little at a time. Knead gently with hands, adding a little flour to keep the dough from sticking. Using about 1 tablespoon of dough, shape into crescents or balls. Place on ungreased baking sheet and bake about 35 minutes in a 375° oven or until golden brown. Watch carefully. Remove at end of baking time and allow to cool slightly. Sprinkle heavily with confectioners sugar while warm. These cakes may be stored when cold.
Mix eggs, oil and sugar. Add dry ingredients. Fold in strawberries. Put in greased loaf pans. Bake at 350° for 1 hour.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add remaining ingredients. Pour into greased and floured tube pan and bake 1 hour and 15 minutes at 350°. Put in cold oven and keep door closed during cooking time.
Put all through a food grinder. Let stand to room temperature; work together with hands. Roll into rolls in paprika or chili powder. Roll in pecans. Put in refrigerator. Serve sliced.
Mix all together and drop by spoonful on cookie sheet. Bake at 350° for 12 to 15 minutes. Big batch.
Thaw bread. Do not let rise. Grease 9 x 13-inch pan. Tear one loaf into pieces and drop helter skelter into pan. Melt margarine; add rest of ingredients and beat until smooth. Pour over first torn up loaf. Tear second loaf and drop into empty spots. Let rise 2 1/2 to 3 hours. Bake 30 minutes at 375°. Let cool 15 minutes. Turn out onto wax paper.
In a large skillet, brown chicken in butter. Add vegetables and pasta and water. Cover and simmer 7 to 9 minutes, or until vegetables or crisp and tender.
Brown the chicken on both sides and drain on paper towels. Blend together all other ingredients and heat until butter and sugar have melted. Put chicken in the pan and pour the sauce over the chicken. Bake at 350° for 1 hour.
Cook linguine according to pkg. directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, parmesan, basil, salt, pepper and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with parmesan cheese if desired.
Mix together. Add oil and honey, then enough water to make stiff. Knead thoroughly. Roll very thin. Prick with a fork and mark off in squares. Bake in slow or moderate oven at 300° until golden brown, approximately 20 minutes.
Combine sweet potatoes, milk, eggs and sugar. Beat at high speed with mixer. Add flavoring. Mix. Bake at 375° for about 1 hour. Makes one 9-inch pie.
Melt margarine in a 9 x 13-inch pan. Mix in the pretzels and form into bottom crust. Bake 10 minutes at 350°. Cool completely.
Brown ground beef; drain well. Add remaining ingredients and simmer until thick. Can also be cooked in a crock-pot.
Stir together first 7 ingredients. Add chicken and grapes. Toss well. Chill at least 2 hours. Serve in cantaloupe halves. Sprinkle with slivered almonds. Serves 4.
Combine butter, sugar, egg, peanut butter and vanilla; beat until smooth. Combine flour, baking soda and salt and add to creamed mixture. Cover dough and chill. Roll into small balls to fit tart pan and bake at 375° for 10 minutes. Remove from oven and gently press 1 miniature peanut butter cup into each cookie. Cool in pan 10 minutes, then remove. Yields 3 1/2 dozen.
Cream together cream cheese, brown sugar, cinnamon, ginger, salt and cloves. Add eggs, one at a time, beating thoroughly after each egg. Blend in pumpkin, milk and vanilla. Pour into pie shell. Bake at 375° for 45 to 50 minutes or until knife inserted halfway between center and edge comes out clean.
Slice the eggs lengthwise. Remove yolks and mash with a fork. Stir in the mayonnaise, mustard, vinegar and salt. Stuff yolk mixture into the egg white halves. Garnish with a sprinkle of paprika. Makes 12 eggs.
Mix ingredients together except muffins. Separate muffins and spread with the mixture. Put in freezer for at least 1 hour, then quarter.
Prepare grill. Soak hickory chips in water. Clean and dry turkey inside and out. Salt the cavity. Stuff neck cavity with 1 stalk celery, broken into pieces to fit, and half an onion; fasten opening with turkey pins or sew with string. Stuff the remaining celery and onion into body cavity. Truss. Bend wing tips to the back. Cover with moist paper towels and refrigerate.
Beat egg whites and yolks together. In a small skillet, scramble eggs in 1 tablespoon oil. Set aside.
Stir together salad dressing, salsa and chili powder. Place chicken on grill or rack of broiler pan. Brush with half of sauce. Grill or broil 8 to 10 minutes, turn and brush with remaining sauce. Continue cooking until done. Makes 4 to 6 servings.
Cream sugar and margarine by hand or with mixer. Add egg, mixing well. Add lemon flavoring. Gradually add flour until fairly stiff dough. Roll into small balls and press on cookie sheet. Bake at 350° just until edges turn light brown.
Cream the shortening and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients, oats, nuts and chocolate chips, if desired. May be cooked as drop cookies or form in long rolls and chill. Slice 1/4 inch thick and bake at 350° for 10 minutes. Makes 5 dozen.
Pour boiling water over cabbage and drain. Brown ground beef. Mix with onion, salt and pepper. Mix together all ingredients. Bake, covered, at 350° for about 1 1/2 hours or until cabbage is tender.
Mix until sugar is dissolved and there are no lumps. Make well in advance (several hours at least) so sugar has time to lose its grainy texture. Refrigerate.
Brown meat in pan. Add spices and about 1/2 cup water. Simmer until water is gone. In taco shell, layer meat, onions, tomato, cheese and lettuce. Heat and eat.
Beat eggs. Put water, eggs and desired other ingredients in the Zip Lock bag. Make sure all air is removed from bag. Place bag in boiling water for 13 minutes. If a group party, be sure to put name on each bag.
Preheat oven to 350°. Melt one cup morsels, sugar, applesauce and margarine in large saucepan over low heat until smooth. Remove pan from heat; add egg whites and stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining morsels and nuts. Spread mixture into greased 9 x 13-inch baking pan. Bake at 350° for 16 to 20 minutes. Cool and cut in squares.
Mix dry ingredients in 2-cup measure or 1-quart casserole. Stir in water. Cook on Full power 1 to 1 1/2 minutes. Stir halfway through cooking time. Blend in butter. Cook Full power for 30 seconds or until butter is melted. Stir halfway. Blend in vanilla and serve.
Dissolve the Jell-O in 9 cups of the boiling water. Combine the sugar with the other 4 cups of boiling water and bring to a quick boil. Add sugar and water mixture to Jell-O mixture and set aside to cool. When cool, add lemon juice and pineapple juice. Mix well and freeze in plastic containers or milk cartons. When ready to serve, place bucket in hot water to loosen or let set outside freezer until it loosens. Put punch in bowl. Add the ginger ale, 7-Up or Sprite. The punch may be slightly broken up with a large knife, but since it does not freeze solid like ice, the soda usually makes it just right to serve. Serves 50 punch cups.
Combine shortening, sugar and salt. Pour 1 cup boiling water over this mixture, then add 1 cup cold water. Dissolve yeast in 1/2 cup warm water. Add to sugar mixture. Stir in 6 cups of flour or enough to make soft dough. Knead 5 minutes. Place in greased bowl and let rise in a warm place 45 minutes. Punch down and divide into 2 circular loaves. Place on greased cookie sheet sprinkle with cornmeal. Sprinkle the loaves with sesame seed. Make 3 slits in each loaf. Let rise 1 hour. Bake at 400° for 10 minutes, then at 350° for 30 minutes.
In double boiler, heat cream cheese and mayonnaise. Stir until cheese is melted. Add rest of ingredients until well blended. Serve hot in chafing dish or warming dish.
Let cucumbers, onions and salt stand together 2 hours; rinse and drain. Mix vinegar and sugar together; stir until dissolved. Pour over cucumbers. Mix well. Put into containers and freeze.
Cut onions in 1/4-inch slices and separate into rings. Beat eggs in mixing bowl. Stir in milk and salt. Add small amounts of onion rings and stir around to coat them well. Put flour in paper bag. With fork, pick up small amounts of onions and drop them into bag. Shake bag to coat onions evenly. Fry a few onion rings at a time in frying basket in deep hot oil, about 2 minutes. Drain on paper towel.
Peel and slice pears into greased square pan. Sprinkle with brown sugar. Dot with butter and sprinkle with allspice. Bake at 350° for 1 hour, stirring occasionally, uncovered.
Mix sugar, soda, milk and syrup. Cook until forms soft boil. Add butter and vanilla. Beat until thick enough to drop from teaspoon. Add pecans and drop on wax paper.
Grease lightly a 9 x 13-inch pan. Make 1 package orange jello with 3/4 cup hot water and 3/4 cup cold water. Pour in pan. Let set about 30 minutes, until nearly firm. Make second package of orange jello, using 3/4 cup hot water and 3/4 cup condensed milk. Pour on first layer and let set 20 minutes. Proceed with each color in same manner as first.
In a bowl, combine the first six ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead 4 to 5 times. Roll into 1/2 inch thickness, cut with a 2-1/2 inch biscuit cutter. Place with sides barely touching on a greased baking sheet. Bake at 425 degrees for 12-17 minutes or until golden brown.
In skillet, heat olive oil, saute onions and garlic over medium low heat for 3 minutes, add salt, pepper and tarragon. Saute for 1 more minute; do not let brown. Remove from heat and let cool. In large bowl, combine shrimp with the sauteed mixture and lemon juice. Let rest at room temperature for 30 minutes. Preheat the broiler; line a large broiler pan with aluminum foil. Place shrimp on the pan and spoon the onion mixture on each. Broil approximately 4 or 5 minutes. Shrimp will be pink and topping should be brown.
Mix sugar, mustard, salt and vinegar together. Add onion juice and stir thoroughly; add oil gradually, beating constantly with mixer until thickened. Add poppy seed and mix in well. Chill before serving.
Quarter each biscuit and put into a bag with the cinnamon and sugar. Shake well. Place biscuits in a Bundt pan.
If boneless chops are especially thick, cut them in half to make two chops. With meat pounder or side of pie pan, pound chops to about double in diameter. Add salt and pepper before pounding. Mix eggs and milk. Dip chops in egg/milk mixture and then into bread crumbs to coat. Fry in oleo until brown on one side and turn over. Lower heat a little and brown on second side. These will cook fast because of thinness. Do not overcook.
Roll out dough. Cut into shapes. Bake at 350° for 8 to 10 minutes.
In baking dish, mix yams, brown sugar and 1/2 cup pecans. Sprinkle cinnamon to taste. Bake at 350° for 1 hour or until mixture is thick. Top with marshmallows and remaining pecans. Bake until marshmallows are browned.
Soften cream cheese in microwave oven on 50% power for 1 minute. Stir in Blue and Cheddar cheeses, onion and Worcestershire sauce. Microwave on Medium until cheeses are softened, about 1 minute longer. Beat cheese mixture on low speed, scraping bowl often until cheeses are blended. Beat on medium speed until fluffy, about 1 minute. Refrigerate 1 hour. Using wax paper, shape cheese mixture into a 6-inch log; roll in parsley. Refrigerate until firm.
Mix sugar and flour. Add pineapple juice and pineapple chunks. Add cheese. Put in a casserole dish. Mix melted butter and cracker crumbs together and sprinkle over top of casserole. Bake 20 to 30 minutes at 350°.
Combine the sugar and milk in a saucepan; bring to a boil. Cover the	saucepan. Cook for 5 minutes; remove from heat; add butter and vanilla. Cool. Beat until thickened. Spread	on cake and sprinkle walnuts between layers and on top of cake.
In a blender, mix water, orange juice, cranberry juice and bananas for 30 seconds on medium speed. Add ginger powder, protein powder and tofu; blend for another 30 seconds. Add raspberries, grapes, Grape-Nuts, pine nuts, peanut butter, honey and vanilla; blend for 1 minute. Makes 5 cups.
Mix together. Spoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown.