HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chocolate chips, peanut butter and margarine in microwave oven. Pour over Rice Chex. Pour mixture in jelly roll pan. Let cool. Place in large container and work in powdered sugar.
Mix flour, salt and soda; set aside. Mix butter and peanut butter. Add both kinds of sugar. Mix well, add eggs and beat well. Sift flour into peanut butter mixture. Drop dough from a spoon onto baking pan. Flatten with a fork. Bake at 375°.
Saute onion in the oil and oleo. Add ground meat, garlic and peppers. Cook slowly for three or four minutes. Add tomatoes and 2 quarts of water. Add the sugar and salt to taste. Simmer for about 2 hours.
Boil chicken breasts until tender. Break into pieces. Cook rice. Add chicken, soups and seasonings. Add chicken broth for your desired thickness. Cook over heat for 10 minutes.
Combine all ingredients except roast beef and buns. Cook until onion is tender and ingredients are well blended. Add meat. Cook 30 minutes more or until meat is seasoned through. Serve hot on buns. This is a great way to use up that leftover roast beef.
Cover potatoes with water; cook until tender. Drain and mash. While hot, add oleo and remaining ingredients. Makes enough for two 9-inch pies. Bake at 350° for about 20 minutes or until done.
Mix the first 7 ingredients all together. Mix the mayo and sugar; pour over salad.
Preheat oven to 350°. In 10-inch nonstick skillet, heat oil. Add onion and celery and saute until onion is translucent. Sprinkle flour over vegetables and cook, stirring constantly for 1 minute. Gradually stir in water. Stir in tomatoes and puree. Add broth mix and, stirring constantly, bring to a boil. Remove from heat and stir in pepper strips.
Boil 2 cups water. Add jello and dissolve thoroughly. Add raspberries and applesauce; mix. Chill until firm.
Sift flour before measuring, then resift with baking powder, baking soda and salt. Cream margarine. Gradually add sugar; beat until fluffy. Beat in the eggs, then add the flour mixture alternately with the pint of sour cream. Do not overbeat; beat only until the flour is blended. Grease and flour a large tube pan. Turn on the oven at least 10 minutes before putting the cake in. Bake at 375° for 50 minutes.
Dice and cook celery until tender. Drain, but hold 1/2 can water. Mix ingredients together and put in greased casserole dish. Sprinkle with bread crumbs and grated Cheddar cheese. Heat in oven for 20 minutes at 350°. Better if made night before and reheated.
Brown and drain hamburger meat. Add taco seasoning and 2/3 c. water. Let simmer.
Mix jello according to package directions, but use 1/2 cup less water than called for in directions. Mix all ingredients and chill.
Melt butter in oblong pan. Sprinkle graham cracker crumbs evenly. Layer chocolate chips, butterscotch chips, coconut and condensed milk. Sprinkle nuts on top. Bake at 350 degrees for 20 to 30 minutes. Cool, cut in squares.
Boil and mash potatoes. Mix in remaining ingredients. Pour into a 13 x 9-inch baking dish. Top with the topping. Bake at 350° for 25 minutes, or until set in the middle.
Brown meat lightly with onion. Cook noodles as directed. Combine all ingredients but bread crumbs and butter. Pour in casserole. Top with buttered crumbs. Bake at 350° for 30 minutes or until hot.
Mix all ingredients in large bowl. Beat on high speed 3 minutes. Grease and flour Bundt pan. Bake 1 hour at 350°.
Brown pheasant pieces in butter; place in crock-pot or other slow cooker. Add vegetables to pheasant. Pour soup over vegetables. Cook, covered, at low setting for about 6 1/2 hours or until pheasant is tender and vegetables are soft. Serves 4.
Melt and saute butter, onions, celery and peppers. Add flour and stir for 15 minutes, until thick. Add parsley and seafood and cook for 20 minutes. Add in and blend half and half, Velveeta, garlic and salt and pepper well. Cook the fettucini. Toss mixture with fettucini. Pour into 3-quart buttered casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Serves 12.
Butter baking dish. Make a layer of potatoes, salt and pepper, layer of meat 1/2-inch thick, the carrots and last pour over tomato soup. Repeat in layers until dish is filled. Bake in oven at 350° until potatoes are done, 1 1/2 to 2 hours.
Preheat oven to 350°. On a large bowl, combine all ingredients. On a large baking pan, shape into a loaf. Bake for 1 hour, or until done. Makes about 8 servings.
Drain oranges and pineapple. Place in bowl. Sprinkle dry Jell-O over contents in bowl. Stir in cottage cheese and Cool Whip. Chill and serve.
Layer chicken, peas and carrots. Add flour to margarine. Gradually add milk and mix well. Pour over layered ingredients. Use an oblong Pyrex dish. Do not grease dish. Cook at 350° for 45 minutes to 1 hour.
Cream sugar, cocoa, margarine, eggs and vanilla. Mix well. Stir in flour, coconut and pecans. Grease and flour a 9 x 13-inch pan. Pour in cake batter. Bake at 350° for 40 minutes. When cake is done, spread marshmallow cream on hot cake. Cool before frosting. Frost with a cream cheese frosting.
Boil together for 20 minutes. This sauce is good for apples or rice pudding. Great on hot oatmeal too!
Coat chops with flour and pepper mixture. Brown in a small amount of fat. Place pork chops in a casserole dish and pour soup over. Cover and bake for 35-40 minutes at 350 degrees.
In a heavy 2-quart saucepan, mix sugar, oleo, Marshmallows Creme and evaporated milk. Cook and stir to a full all over boil. Boil and stir over medium heat for 5 minutes, then remove from burner. Stir in chocolate chips until melted. Stir in broken nut pieces. Pour into buttered 8 or 9-inch pan. Let cool before cutting.
Cook grits according to package directions. When done, stir in butter and milk. Set aside.
Mix all ingredients together. Bake in an oven at 350° for 30 minutes.
Pull biscuits apart. You can get 3 to 4 from each biscuit. Place on cookie sheet sprayed with Pam or lightly greased. Prick biscuits with fork. Place in oven until just slightly brown. Take out of oven and add toppings: 1 teaspoon full of sauce, 1 slice of pepperoni or teaspoonful of sausage. Top with Mozzarella cheese and Parmesan cheese. Bake at 400° until cheese melts and biscuits are golden brown, about 8 to 10 minutes.
Cook beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and spaghetti mix. Cook over low heat 10 minutes, stirring frequently. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Top with sour cream and sprinkle evenly with cheese. Unroll crescent rolls and place on top of cheese. Bake, uncovered, at 350° for 18 to 20 minutes. Yield: 8 servings.
Mix all ingredients, except Cool Whip. When mixed well, add the Cool Whip and chill well.
In a large Dutch oven, brown beef over medium-high heat; drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer for 15 to 20 minutes. Spoon into large kettle or roaster. Add all remaining ingredients, draining only the liquid from the wax and green beans. Stir well. Bake, uncovered, in a 350° oven for 1 hour. Yields about 25 servings.
Mix together German chocolate cake mix, butter and 1/3 cup sweetened condensed milk. Press half of mix in bottom of 9 x 13-inch pan and bake at 350° for 6 minutes. Melt caramels and 1/3 cup sweetened condensed milk. Stir frequently. Pour over baked layer. Sprinkle chocolate chips on top. Sprinkle reserved half of cake mix over the top. Bake at 350° for 20 minutes. Cut in small squares as these are very rich.
Melt butter in a 2-quart saucepan and add peanut butter, sugar, egg and vanilla. Stir well and add flour, baking powder and salt. Mix well and add chocolate chips. Bake in greased 8 x 8 x 2-inch pan at 350° for about 20 minutes. Don't overcook.
Combine dry milk and bread, made into small pieces. Mix in the eggs. Melt margarine; add to ingredients. Add sweetener, baking powder, extract and pineapple (add some of the juice, too). Pour into Teflon or sprayed muffin tins. Bake at 350° for 30 minutes, or until brown.
Preheat oven to 300 degrees. Generously grease and flour 10 inch tube pan (preferably fluted). Sift together flour and baking soda and set aside.
Sift together dry ingredients. Combine buttermilk, butter and egg. Add milk mixture all at once to dry ingredients. Add pecans and mix only enough to combine. Mixture will be lumpy. Fill well greased muffin pan 2/3 full. Bake at 400 degrees for 25 minutes. Makes one dozen.
Stir together peanut butter, oleo and powdered sugar. Press into buttered 9-inch square pan. Melt chocolate and 1 tablespoon oleo and spread over peanut butter layer. Set in refrigerator 10 minutes to set chocolate. Cut into small squares.
Brown ground beef; drain. Mix all ingredients well. Cook in crock-pot on low for 3 to 5 hours.
Cut the oleo into the dry ingredients and slowly add in the milk. Stir and knead and put on a floured board. Cut with biscuit cutter and place in lightly greased baking pan. Bake in 400° oven for 10 to 12 minutes.
In a 1-quart saucepan over low heat, heat chocolate and corn syrup until chocolate is melted and smooth. Stir occasionally (a double boiler may be used). Cover and refrigerate until mixture is cool (30 minutes). Stir in vanilla. Heat milk over medium-low heat until very hot. Do not boil! In small bowl, mix whipping cream and chocolate mixture until soft peaks form (medium-low speed). Pour milk into coffeepot. Spoon equal amounts of whip cream mixture into 8 warmed coffee cups, gently pour hot milk mixture into cups and serve.
Mix carefully. Do not break up the meat chunks. Serve stuffed in tomatoes with crackers.
Preheat oven to 450°. Grease rectangular 13 x 9 x 2-inch dish. Cook and stir sausage and ground beef until brown and drain. Set aside.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine cake mix, 6 tablespoons of margarine and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup for topping.
Dilute milk with hot water. Beat eggs very slightly and add to milk. Add salt and vanilla. Pour into 9-inch unbaked pie shell and sprinkle with nutmeg. Bake at 450° for 30 minutes or until knife comes out clean. This custard will never get runny or weep if you beat the eggs very slightly.
Saute the ingredients in 1 tablespoon Weight Watchers reduced calorie margarine. Add one 2 ounce can of sliced mushrooms (with liquid), 2 cans of Swanson boned chicken, 1 cup of Minute rice, 1 cup of boiling water and 1 envelope of Herb-Ox chicken bouillon seasoning. Season with oregano, red pepper, basil, garlic, salt and pepper to taste. Cover and allow to stand for 5 minutes.
Let meat soak overnight in fajita spices in a covered dish in refrigerator. Brown the onion and peppers in a large skillet. Then brown meat after adding Accent. Add the tomato paste and salsa. Let simmer for several hours (to get tomato paste flavor cooked out); stir occasionally. Place dough on greased pan and ladle on sauce. Then add cheese toppings. Bake for 30 to 40 minutes at 425°.
Melt 1 stick butter, mix in crumbs and granulated sugar. Press into 9 X 12 in pan. Beat powdered sugar, eggs and 1 stick softened butter for 10-12 minutes. Spread over crumbs. Slice 5 bananas over this. Drain pineapple and spread over bananas. Spread cool whip over crushed pineapple. Sprinkle with nuts. Refrigerate overnight for best results.
Mix all ingredients together in large bowl. Pour into loaf pan. Bake at 350° for 45 minutes. Experiment! This makes a great cheese bread, too! This is best eaten soon after baking, as the yeast in the beer tends to ferment.
Heat oven to 350°. Grease bottoms only of 2 loaf pans (9 x 5 x 3-inch). Beat eggs, oil, apples, sugar and vanilla on low speed, scraping bowl occasionally, for 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing.
Defrost broccoli. Melt oleo in a large saucepan. Add eggs, cornbread mix, cottage cheese and broccoli. Bake in a 9 x 13-inch oblong pan (no need to grease pan) for 25 minutes at 400°.
Let eggs and butter stand until they are room temperature (overnight). Blend butter and sugar well. Add eggs, one at a time. Add milk and flour alternately. Add vanilla. Bake in a large tube pan. Preheat oven to 250°. Bake for 2 to 2 1/2 hours. More than likely it will take the 2 1/2 hours. May take longer than 2 1/2 hours.
Combine pancake mix, sugar, milk and syrup in a bowl. Mix well. Stir in 1/4 cup cheese. Pour into greased pie plate. Bake at 375° for 10 minutes or until light brown. Sprinkle with bacon and 1/4 cup cheese. Bake until cheese melts. Cut into wedges. Serve with syrup. Yields 2 servings.
Mix honey, shortening and eggs together. Stir in mashed bananas. Sift flour, soda and salt together. Stir all together. Add nuts and vanilla. Bake in 3 bread pans at 325° for 45 minutes.
Cook potatoes in boiling water with salt just until tender; drain. In saucepan, combine brown sugar, cornstarch and salt. Blend in orange peel and orange juice; add raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Cook 1 minute more, add butter, sherry and walnuts. Stir until butter melts. Pour over potatoes; bake at 325° for 30 minutes.
Wrap tortillas in foil; place in 350° oven for five minutes to soften. Cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in beans, undrained tomatoes and chili powder. Simmer, uncovered, for about five minutes or desired consistency. Spoon onto tortilla; top with cheese if desired. Fold opposite sides in. Tuck in bottom end. Put in oven until cheese melts.
Soak the meat overnight in the Italian Dressing. Add red wine and vinegar also. Cut onions into 8 pieces, cut tomatoes into 9 or 10 pieces. Cut green peppers into 12 pieces. Put meat on the skewers, adding pieces of onion, tomato and green pepper between every 2 to 3 cubes of meat. Cook to taste (rare, medium or well) on the grill and enjoy!
Cook grits in water until done. Add remaining ingredients. Pour into buttered casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes at 300°.
Combine ingredients. Makes 6 tablespoons mix. Good seasoning for meats, stews or soups in camp cooking.
Mix all ingredients together. Add flour enough to thicken to roll out dough. Cut with cookie cutter according to the seasons. Bake 350° for 10 to 15 minutes. Frost the baked cookies with 7 minute frosting.
Preheat oven to 350°. In medium saucepot, cook cauliflower. Drain well. Meanwhile, in large saucepan melt 2 tablespoons butter. Stir in flour, salt and pepper; add milk and onion. Cook and stir until thickened and bubbly. Stir in cheese until melted. Gently fold in ham, mushrooms and cauliflower. Turn into 1 1/2-quart casserole. Crackers and 1 tablespoon melted butter can be sprinkled on top. Bake at 350° until heated through, about 15 minutes. Serves 6.
Heat butter and add the prepared shrimp. Add wine and other ingredients. Heat gently but do not boil. Pot and eat cold with green salad.
Go to your favorite store. Pick out your favorite variety of M&M's (almond M&M's are my personal favorite). Take your M&M's home and put them in a pretty bowl. Eat 'em all up. Think of me...the original M&M.
Brown ground beef; drain. While meat is browning, stir in taco seasoning. Dice pepper and tomato. Mix 1/2 of the browned ground beef and the pepper and tomato in a bowl. Empty 1/2 of the taco sauce into this mixture. Empty the other 1/2 of the taco sauce into remaining ground beef; stir. Empty meat mixture with peppers and tomatoes into casserole dish. Put one layer of crumbled nacho chips on top. Next put remaining meat mixture on top of the nacho chips. Finally, put another layer of nachos on top and bake for 10 minutes in a 360° oven.
Remove thick stems of leaves, chop roughly and put into saucepan with all ingredients except okras and crab. Cover and simmer until meat is tender. Add okras; cook for 8 minutes. Remove pepper and blend. Add crab, reheat and adjust seasonings. Serve piping hot with slices of avocado pear and hot bread.
Combine dry ingredients. Add sugar and eggs. Mix well. Add sour milk, vinegar and butter. Blend. Roll 1/4-inch thick. Place filling in cut circles. Fold dough over filling. Seal edges. Fry in deep fat (350°). Drain.
Use hands to mix all together. Roll into small balls and then mash flat. Fry in deep fat until brown.
Make a white sauce of butter, flour and milk; add salt, pepper, grated cheese and onion. In a casserole place a layer of carrots alternately with white sauce until dish is full. Cover with bread crumbs. Bake until bacon is crisp.
Make a paste by creaming the butter and flour together. Heat milk in saucepan; add paste in small pieces, stirring constantly, then add chicken broth and cook over medium heat, stirring, until thickened. Saut onion in small skillet with an additional tablespoon butter and add to creamed mixture. Add baked potatoes; mix and taste for seasoning. Serve in bowls topped with bacon, chopped green onion and grated cheese. Serves 6 to 8.
Brown beef, onion and celery. Add remaining ingredients. Boil; turn heat down to low and cover. Simmer for 15 or 20 minutes. Add 1 cup shredded cheese on top.
Grease Pyrex dish with margarine. Pour sliced apples into dish. Mix ingredients and put on top of apples. Mixture will melt nicely on pie top. Cook pie until top is browned. Top with vanilla ice cream. Delicious!
Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Preheat oven to 375°. Combine first 4 seasonings, rub fish with half of this mix. Heat butter in large skillet over medium heat, add onions, celery and bell pepper, cooking until soft. Add rest of seasonings and shrimp. Cook until shrimp are pink, add bread crumbs and stir to mix. Remove from heat and let cool. Combine egg and parmesan, add to shrimp mixture and stir. Transfer to a bowl, cover and chill for about 30 minutes. Spoon equal amounts of the mixture on each filet and roll up jelly roll style, secure with a tooth pick. Place roll-ups in shallow baking pan, sprinkle with chicken broth and bake until fish flakes easily with fork, about 15 to 20 minutes.
Mix salt and soda together and set aside. Cook first 3 ingredients to a hard ball stage. Add peanuts, cook to a hard crack stage (350° on a candy thermometer). Remove from heat. Add melted oleo and salt and soda mixture, stir quickly and pour in sheet pans. Let cool and crack into chunks.
Pour boiling water over tea bag; let brew 5 minutes. Remove bag; cool slightly, then pour into pitcher. Stir in rest of ingredients; serve over ice. Yields 6 servings.
Place roast on a large piece of foil. Brush freely with A.1. sauce. Over this pour the onion soup mix. Top with the mushroom soup. Seal foil tightly. Bake at 325° for 3 to 4 hours.
Heat oil; cook onion, green pepper and mushrooms over low heat about 5 minutes. Add tomatoes and seasonings; cook until sauce is thick, about 40 minutes. Use with meat, fish or poultry. Yield: about 2 1/2 cups.
Thaw broccoli, but do not cook. Place in a 2-quart casserole dish and sprinkle with salt. Combine cream-style corn, milk and eggs and stir. Pour over broccoli. Dot with margarine. Bake at 350° until firm and broccoli is tender, 30 to 45 minutes.
Mix dry ingredients together. Beat in egg. Add onion and bell pepper. Stir in milk and mix well. Drop small balls of the mixture into hot, deep fat. Fry until golden brown.
Combine crumbs and margarine; press into a 9-inch square dish. Combine softened cream cheese, sugar, milk and 1/2 teaspoon extract. Mix well. Spread mixture over crust and sprinkle with nuts. Combine pie filling with 1/2 teaspoon almond extract and spread over cream. Chill, then munch!
Mix sugar and syrup in a 3-quart saucepan on stove or 3-quart Corning Ware for microwave. Cook over moderate heat, stirring frequently, until it bubbles. Remove from heat. Add peanut butter and mix well. Add Rice Krispies. Stir until blended. Press mixture into buttered 9 x 13-inch pan. Melt chips together in microwave dish until blended and spread over top. Cool until firm. Cut into squares. Yields 48 bars.
Beat ingredients until smooth. Pour into greased and floured tube or Bundt pan. Bake at 325° for 1 hour. Test for doneness. For a delicious raisin cake fold in 1 cup raisins. Will keep fresh for two weeks if wrapped. Good toasted.
Preheat oven to 350°. Combine ingredients until dough sticks together. Roll into 1 1/2-inch balls. Bake about 25 minutes. Drain on paper towels. Makes about 75.
Mix first 4 ingredients and press into bottom of 9 x 13-inch pan. Melt chocolate chips in double boiler and spread on top of graham cracker mix. Chill in refrigerator. Cut into bars. Enjoy.
Cut meat into 4 portions. Divide flour into equal portions, combine 1 portion with salt and set aside 2 tablespoons. Pound remaining flour into meat; brown on both sides in heated oil. Place meat in baking dish; blend reserved flour with drippings in skillet; add tomatoes, broth, celery, carrots, onion and Worcestershire. Cook, stirring constantly until mixture thickens. Pour over meat; cover and bake in a 350° oven until meat is tender (1 to 2 hours). Melt cheese on top.
Mix all ingredients. Add milk gradually and blend until smooth. Knead dough for 2 minutes. Divide dough into 4 pieces. Take one section and roll out to a round shape about 8 1/2 inches in diameter. If thin tortillas are desired, divide into 5 pieces.
Brown the beef in a skillet and stir in the remaining ingredients. Blend well. Bring to a boil then reduce the heat. Cover and simmer for 5 minutes, stirring occasionally. Serve hot with corn chips. Makes 2 cups of dip.
Mix butter, sugar and oil. Add eggs, one at a time. Add flour along with milk and with baking powder. Add flavor. Bake at 350° for 1 hour and 25 minutes or until done.
Brown ground beef and onion. Add tomatoes, beans, rice, chili powder, cumin and 1 cup of water. Bring to boil, reduce heat and simmer, covered, 20 minutes or until rice is tender. Top with cheese.
Bake sugar dough as directed on can. Spread on pizza pan or cookie sheet and bake. Let cool completely. Mix cheese and sugar until smooth. Slice bananas and soak in pineapple juice 10 to 15 minutes (do apples same way). Spread cream cheese mixture on cooled cookie crust like icing. Put bananas, pineapple, apples and other fruit on and sprinkle with nuts. Pur it in refrigerator for 2 hours.
Cook all together on top of stove until thick and pour into baked pie shell. Sprinkle with cinnamon.
Mix and bake at 350° for 1 hour, until zucchini is tender and rice is done.
Preheat oven to 350°. Melt margarine in baking dish. Mix sugar, flour and milk. Pour over melted butter. Do not stir. Pour peaches and the juice on top of batter. Bake until brown or until a toothpick comes out clean (about 30 minutes).
Using Pam saute eggplant, onion and green pepper. Transfer to casserole dish. Add rest of the ingredients. Mix and sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Brown pork loin well on all sides in kettle or Dutch oven; remove from pan. (Or brown in a large, heavy roasting pan on surface burners.) Saute onions and carrots in pork drippings until soft. Stir in beer, salt, pepper and bay leaf (if substituting butter beans for carrots, add them at this point). Return pork to kettle and cover. (If using roasting pan, cover tightly with aluminum foil.) Braise in a 350° oven for 2 hours, or until pork is tender when pierced with two-tined fork. Place pork on a platter and keep warm.
Place chicken in 13 x 9 x 2-inch pan. Top with mixed vegetables and potatoes. Mix cream of chicken soup, chicken broth, salt and pepper to taste and cornstarch. Pour mixture over vegetables.
Cook Jell-O as directed on box. Pour Jell-O into a 13 x 9 x 2-inch glass dish. Place in refrigerator until firm. Mix instant pudding. Place pudding on top of firm Jell-O. Slice bananas and place on top of pudding. Spread Cool Whip over bananas. Drain cherries and arrange decoratively on top of Cool Whip. Chill in refrigerator (1 to 2 hours).