HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, margarine and nuts. Spread in 9 x 12-inch pan. Bake at 350° for 15 minutes. Cream the cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread over cooled crust. Prepare 2 packages pudding, using only 3 cup milk. Pour over cream cheese mixture. Spread remaining Cool Whip on top. Refrigerate at least 1 hour.
Season chicken breasts. Place chicken breasts in large pot, along with bell pepper, celery and onion. Add water in pot until chicken breasts are covered. Let cook for about 4 hours, until breasts are tender (falling off bone). Chop breasts into small pieces. Add mustard, relish and mayonnaise to taste. Add eggs (chopped also into small pieces). Stir; ready to serve.
Saute onion in butter. Add broccoli, rice, soup, water, milk and Cheez Whiz. Combine and bake in greased casserole, 30 to 40 minutes at 350°.
Sift together the first 5 ingredients. Add the vanilla, vinegar, oil and cold water; blend until moist, then beat at medium speed with an electric mixer for 2 minutes. Pour into a 9 x 13-inch pan. Add the Cheese Filling.
Stew chicken breasts; reserve 2 cups of broth. Remove chicken from bone and tear into bite size pieces. Place in 3-quart baking dish. Combine soups and 1 cup of broth; pour over chicken. Mix margarine and remaining 1 cup of broth; stir in stuffing. Spoon over chicken. Bake in a 400° oven for 30 minutes. Makes 6 to 8 servings.
In medium bowl, combine tuna, apple, celery, green onion, almonds and currants. Stir in mayonnaise, chutney, mustard and curry powder. Refrigerate. Great for summertime entertaining!
Mix flour and sugar together. Put drained pineapple in bottom of dish. Sprinkle flour/sugar mixture on top. Then cover with cheese. Mix crushed crackers with melted butter and layer on top. Bake at 350° for 30 minutes.
Heat oil and add onion. Cook until soft. Add tomatoes and cook for 5 minutes longer. Season with salt and pepper and marjoram. Add collards. Simmer, covered, over low heat for 15 to 20 minutes. Stir frequently and add juice of tomatoes or water to keep moist. Sprinkle with cheese and serve hot. Serves 4.
Preheat oven to 350°. In large bowl, combine all ingredients. In large baking pan, shape into loaf. Bake 1 hour or until done. Makes about 8 servings. Also, may use Lipton "Recipe Secrets" beefy onion soup mix instead of onion or Italian herb.
Put clovers and rose petals in colander; wash and drain. In large heavy kettle, place all ingredients; bring to a boil. Turn down heat to low and cook another 5 minutes, stirring constantly; strain. Pour into sterilized jars and seal. Makes 8 jars.
Melt butter in saucepan. Mix sugar, eggs, salt and dates in with butter. Cook until thick and mash the dates while cooking (about 10 to 15 minutes). Remove from heat. Add pecans and vanilla. Add Rice Krispies. Mix well. Spoon out and roll into a ball about an inch in diameter. Roll in coconut.
Combine all ingredients except bacon. Put into a buttered baking dish. Top with bacon. Bake in a 400° oven about 20 minutes or until done.
Stir and heat honey and peanut butter until melted. Remove from heat. Add oats, raisins and carrots; mix well. Press into 9 x 13-inch pan. Cut in squares.
Saute onion; stir in flour and milk. Add cheese. Mix with drained spinach. Bake in 300° oven for 30 minutes. Serves 10 to 12.
Tenderize steak. Beat egg and milk. Combine with garlic salt, salt and pepper. Cut steak into serving portions. Preheat vegetable oil on medium. Dip steak in flour, egg mixture and bread crumbs. Brown both sides of steak until golden brown. Pour 3/4 can of gravy in 9 x 13-inch cake pan. Place single layer steak on gravy in pan. Saute mushrooms in leftover oil and bread crumbs. Place mushrooms on top of steak. Pour remaining gravy over steak and mushrooms. Cover with foil. Cook 2 to 2 1/2 hours at 350°.
Sift dry ingredients into a mixing bowl. Add berries, eggs and oil. Mix well and pour into 3 well-greased and floured 1-pound coffee cans or 1 large and 1 small bread pan. Bake at 350° for 1 hour.
Place chicken into bowl. Pour buttermilk over; marinate for 1/2 to 1 hour.
Mix together the first 7 ingredients, reserving 1/2 cup pizza sauce. Cut English muffins, put on cookie sheet, cut side down. Brown lightly. Turn muffins, cut side up, and spread with reserved pizza sauce, covering the edges. Divide equal portions of the meat mixture onto each muffin and smooth to cover. Sprinkle the tops with grated Parmesan cheese. Broil for 5 minutes.
Cut bread into 1-inch slices. Remove crust from each slice. Heat oil in 12-inch Dutch oven. Mix eggs, nutmeg and salt in large bowl. Whip until eggs are frothy. Dip bread in egg mixture. Deep fry until	golden	brown.	Sprinkle with powdered sugar.
Place 2 cups of corn chips in 2 quart baking dish or 13 x 9 x 2 inch dish. Arrange onion and 1/2 cup grated cheese on chips. Pour chili over. Then top with remaining corn chips and 1/2 cup cheese. Place olives on top or garnish with olives after baking. Bake 20 minutes in 350° oven. If you make this dish earlier in the day and have it refrigerated it will take longer to heat.
Mix the flour, shortening, sugar and salt with pastry blender. Beat the egg. Add the water and vinegar to the egg and mix well. Combine the two mixtures, a little at a time, until all the dry ingredients are moist. Mold together with your hands. Makes 2 double crust 9-inch pies and one 9-inch shell. May keep in refrigerator up to 1 week. May freeze.
Mix all ingredients together and place on a greased cookie sheet. Bake at 350° for 10 to 15 minutes. Take out while still soft. M&M's, chocolate chips, nuts, etc., may be added as desired.
Combine sugar, flour and salt. Blend in milk and egg yolks. Combine flour mixture with milk mixture. Cook on top of double boiler on medium heat until thickened. Add vanilla. Pour into serving bowl in layers, then add bananas and wafers. Alternate. End with wafers. Can top with meringue. If so bake until golden brown.
Combine butter, flour and crushed almonds and mix well. Press in bottom of a 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes, until light brown. Cool.
In a 12-inch skillet, heat oil and brown chicken over medium heat for 10 minutes, turning once; drain. Remove chicken and keep warm. In same skillet, add wine and boil 2 minutes, stirring brown bits from bottom of skillet. Stir in tomato and golden herb with lemon soup mix, blended with water. Return chicken to skillet. Bring to boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until chicken is done. Top with olives and parsley. Serve, if desired, over hot cooked rice or noodles. Serves 4.
Mix together the quick oats and boiling water and set aside. Cream together sugars, margarine, eggs and vanilla. Sift together dry ingredients and add to creamed mixture. Mix well. Add oatmeal and mix well. Beat at 350° for 30 to 40 minutes in a greased and floured 9 x 13-inch pan.
In a large bowl, combine soup, milk and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted margarine. Transfer to a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate 8 hours or overnight. Toss the bread crumbs with remaining margarine. Sprinkle over casserole. Bake, uncovered, at 350° for 60 to 65 minutes or until bubbly and golden brown. Yield: 12 servings.
Combine beans in a small bowl. Mix together remaining ingredients (except onion) and toss with beans. Garnish with onion rings. Serves 6 to 8.
Cream shortening, sugar and eggs. Add vanilla. Mix dry ingredients. Add carrots and dry ingredients, alternating; mix. Add coconut. Bake 20 minutes at 325° in 9 x 13-inch greased pan.
Sift several cups of flour (3 to 4 cups) into large mixing bowl. Add butter to sugar into well made in center of sifted flour; cream. Add eggs and mix well. Add vanilla and salt. Work enough flour into mixture to make dough stiff enough to roll and cut. Place cookies on cookie sheet and bake until as brown as desired. Bake at about 350°.
Combine cornstarch and beet juice. Mix well. Stir in orange juice, lemon juice, salt and vinegar. Cook over low heat until clear and thickened. Add sugars and beets. Cook for 5 minutes and add butter. Stir until melted. Pour into serving dish and sprinkle with orange peel. Serve hot.
Rinse and drain chickpeas. Puree with chopped green chiles, barbecue sauce, ground cumin and minced garlic. Cover and chill at least 1 day for best flavor.
Melt oleo in skillet. Add remaining ingredients and cover. Simmer for 10 to 12 minutes until vegetables are tender-crisp. Ingredients may be prepared early in day and mixed together in skillet 15 minutes before dinner. Serves 4 to 6.
Brown hamburger meat with onion. Drain meat. Put in crock-pot with remaining ingredients. Mix together, stirring well. Turn crock-pot on low. Simmer all day. Add tortilla chips as a side dish.
In a 1 1/2-quart casserole dish, combine peanuts, sugar, syrup and salt. Cook for 8 minutes in microwave on High. Stir well after 4 minutes. After the 8 minutes, stir in the butter and vanilla; cook for 2 more minutes on High in microwave. Add the baking soda and quickly stir until light and foamy. Immediately pour the mixture onto a lightly greased baking sheet. Spread the mixture out until very thin. After it has cooled, break into small pieces and store in an airtight container. Makes about 1 pound. You have to keep it hidden if you want some for yourself.
Melt oleo, milk and caramels. Dip marshmallows in caramel sauce. Roll in Rice Krispies. Store, uncovered. Makes large batch.
Stir everything together. Pour into a large loaf pan and let stand for 20 minutes. Bake at 375° for 45 minutes or until done.
Peel and slice apples. Sprinkle with lemon juice. Spread half of apples into an 8 x 11-inch pan. Stir brown sugar into melted margarine. Mix all dry ingredients. Combine with sugar and margarine and mix well. Crumble half of oatmeal mix over apples in pan. Cover with rest of apple slices. Crumble remaining mixture over top of pan. Pour on orange juice. Bake at 375° for 40 to 45 minutes.
Brown hamburger; drain off fat. Pour in a large pot with all ingredients except potatoes and carrots. Simmer for 45 minutes. Put in carrots. Cook for 10 minutes. Add potatoes and cook for another 20 minutes or until done.
Cream butter, Crisco and sugar. Add eggs. Mix baking powder with flour; add to cake mixture. Add milk and flavorings. Pour into a greased and lightly floured tube pan and bake 1 hour and 25 minutes at 325° or 300°.
Combine rice, cheese, tuna, olives, onion, parsley and Season-All. Stir in eggs and milk, mixing thoroughly. Spray 6 muffin cups with Pam. Divide rice mixture evenly among cups. Bake in a 375° oven for 15 minutes or until lightly browned. Loosen with spatula and arrange on serving plate. Serve with Tangy Butter Sauce. Makes 6.
In large pot, boil water. Add salt, oil and fettucine. Cook al dente. Drain. Cook peas until tender (if can hot). Saute mushrooms in butter and cream until tender. Toss with cheese, peas and fettucine. Serves 4 to 6.
Peel, cook and mash potatoes. Add cream cheese, flour and eggs. Mix well; add parsley, onion and garlic powder. Put in casserole with onion rings on top. Bake at 325° for 50 minutes.
Pound veal into 1/4-inch thickness. Rub with garlic, then sprinkle with flour. Saute veal in butter until brown. Add mushrooms, wine and salt. Cook on low heat for about 15 minutes or until sauce thickens. Top with fresh parsley.
Rinse hominy and drain well. Combine with remaining ingredients and chill well. Serve on lettuce; garnish with tomato wedges.
Note: To make drizzling with chocolate easier, put thin melted mixture in a plastic bag. Snip off a corner of the bag and drizzle chocolate coating through the hole.
*The kind that's red all the way through. The ones with white insides will make a cloudy look.
Cook and drain macaroni. Brown and drain ground beef. Add soups, green pepper and pimento. Mix.
Mix the milk and lemon juice; let stand 5 minutes. Mix all ingredients well. Fill 2 graham cracker crusts.
Coarsely crush cookies and reserve 1/4 cup crumbs. To remaining crumbs, add melted butter and blend well. Press crumb mixture into buttered 9 x 13-inch pan. Beat cream cheese with powdered sugar and half thawed whipped topping. Spread over crumb layer in pan. Chill 30 minutes.
Crush 4 graham crackers. Arrange 4 of the remaining crackers on work surface. Spread chocolate evenly over crackers. Sprinkle 1/2 teaspoon of crumbs on each cracker and press gently into chocolate. Arrange remaining 4 crackers on baking sheet. Top each with 1/2 cup of ice milk. Sprinkle remaining crumbs on ice milk. Top with coated crackers, chocolate side down. Freeze 30 minutes or until firm. Wrap and keep frozen until served.
Prepare beets by boiling for approximately 20 minutes with 3 inch of top and roots still on. Drain and place in cold water. Slip skins off; trim top and roots. If small, leave whole. If not, slice and place in clean jars.
You make up at home and for Thanksgiving dinner. Get a brown potato that is white inside. Carve it out and throw away the peelings. Smash it good and put some milk in it. (I think that's how you make it.)
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream, if desired.
Mix cake batter to directions. Pour into greased 9 x 13-inch pan and set aside. Beat sugar and cream cheese. Melt butter and pour into sugar mixture. Pour over your cake. Bake at 375° for 30 to 35 minutes. Top with cherries or strawberries.
Stir and mix well. Drop on top of fruit mixture in baking dish. Cook for 35 to 40 minutes at 350°, or until brown.
Dredge steak in flour and seasoning mixture. Fry in hot oil until lightly browned on both sides. When all steak has been browned, place in skillet, cover with water and tomato sauce and season to taste. Cover and simmer over medium heat for about 1 hour or until meat is tender. Stir occasionally. Add onion slices for extra flavor before you cover and simmer.
Melt Crisco in pan. Add onion and bell pepper. Cook until soft. Add brown sugar, ketchup, vinegar, dry mustard, salt and pepper. Simmer until sugar is dissolved. Pour mixture over hot dogs, butter beans, kidney beans and pork and beans. Stir until well coated. Pour into a large dish, cover and cook 40 to 45 minutes at 350°.
In a 2-quart saucepan, combine cheeses, butter, onion (sauteed first), sour cream, milk and Worcestershire sauce. Add flour; stir until sauce is creamy and smooth. In a 1 1/2-quart casserole dish, layer potatoes; sprinkle with salts. Pour sauce over potatoes. Sprinkle cooked bacon on top. Cook in oven at 325° for about 10 minutes, or until bubbly and brown.
Melt butter; add sugar, flour and eggs. Mash bananas and add to mixture. Add nuts. Makes two loaf pans. Bake at 350° for 1 hour.
In 10-inch skillet, brown chicken in hot oil for about 15 minutes. Remove chicken and drain all but 2 tablespoons fat from skillet. Add rice, onion, salt and poultry seasoning to skillet. Cook and stir until rice is lightly browned. Add mushrooms, carrots and water. Place chicken atop rice mixture. Season chicken with additional salt and pepper.
In a medium bowl, combine Ricotta, eggs, Parmesan cheese and Mozzarella cheese. Spread 1 cup of meat sauce into a 13 x 9 x 2-inch baking dish. Layer 1/4 of the lasagne, 1/3 of the Ricotta mixture and 1 cup meat sauce and repeat twice. Top with remaining ingredients. Top layer should be Mozzarella. Bake in a 375° oven for 35 minutes; uncover and bake 15 minutes longer. Let stand for 15 minutes. Serves 12.
Saute the onion, celery, and bell pepper in the garlic butter until vegetables are tender. Sprinkle flour over the vegetables and stir. Cook until flour is no longer white. Watch it carefully to avoid burning. Add shrimp and cook just until shrimp turn pink. Add tomato paste, stewed tomatoes, water, salt, Worcestershire and Tabasco. Cook over low heat for about 15 minutes. Serve over rice. Makes about 6 servings.
Melt butter or margarine and marshmallows together. Add remaining ingredients separately and mix well. Press in container of your choice. Put in refrigerator 24 hours before serving.
Fry bacon strips; leave grease drippings in pan. Remove bacon. Add diced onion and brown. Add green beans (drain 1/2 the can). Add tomatoes, chopped; simmer. Add sugar, salt and pepper to taste. Simmer. Crumble bacon strips and sprinkle over the green beans.
Blend all ingredients except oil in blender at high speed. Add oil and blend until well emulsified. For a milder version omit the crushed red pepper.
Brown beef and celery. Remove from pan; drain off fat. I rinse mine in water and drain. In same skillet, add 1 tablespoon oleo and brown zucchini. In 1 1/2-quart casserole, alternate layers of ground beef and zucchini. Sprinkle each layer of meat and zucchini with salt and pepper (easy on salt). In small dish, stir tomatoes, Worcestershire sauce and sugar. Mix well. Pour over casserole. Add cheese on top. Cover. Bake at 350° for 40 minutes.
Melt butter in large pan. Add sugar, syrup and water. Cook over medium heat, stirring occasionally to hard crack stage (300°). (Watch carefully after 280°.) Quickly stir in chopped nuts.
Heat margarine in a 3-quart saucepan over medium heat until melted. Stir in sugar. Stir frequently with wooden spoon, 4 to 5 minutes while mixture melts and begins to turn a golden color. Continue cooking 1 to 2 minutes longer, stirring constantly. (Do not overcook; mixture will go from granular to smooth and margarine and sugar may begin to separate.) Remove from heat. Quickly add cereal and mix until coated; immediately spread on cookie sheet. Cool. Break into bite-size pieces.
Brown sausage (drain). Melt cheese. Combine tomatoes and cheese with sausage. Serve with corn chips.
Sift cocoa and sugar in a large mixing bowl. Add milk and lay margarine sticks on top. Do not stir. Microwave on High for 6 minutes. Remove from microwave and stir thoroughly. Add vanilla flavoring and nuts. Stir until well mixed. Pour onto buttered platter. Cool in refrigerator for 1 hour. Cut and serve. Do not double this recipe.
Combine ingredients and refrigerate. Bring to room temperature before using, about 4 hours.
Brown meat with diced onion; add celery. Cook, covered. Simmer until meat is done. Add bouillon cubes. Add remaining ingredients; stir together. Serve over cooked rice. Sprinkle with chop suey noodles.
Boil sugar and margarine; cream together for 6 minutes (no longer). Add Marshmallow Creme and peanut butter or chocolate chips. Mix well.
Mix all together. Pour into greased bread pans. Bake at 350° for 40 to 50 minutes.
Cream butter, sugar and eggs. Add food coloring and cocoa. Mix salt and vanilla with buttermilk; add to creamed mixture alternating with flour. Mix soda and vinegar and fold in; do not beat. Pour into two greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes.
Grate cheese. Mix grated cheese and margarine together. Mix all dry ingredients together and add to cheese mixture a little at a time. Using star disc of cookie press, press out onto wax paper in a long stream. Cut with knife in approximately 2-inch strips. Turn these to form a ring and press together. This recipe makes approximately 25 dozen rings.
Cook bacon in a large Dutch oven until crisp. Remove, cool and crumble or chop. Cook onions in bacon fat until tender. Add brown sugar, mustard, salt and vinegar; saute for 2 minutes. Add all beans and bacon. Stir in catsup. Mix well; cover and bake at 350° for 2 hours or longer. Serves 10 to 12.
Cover chicken and potatoes with oil, garlic salt, and salt. Add tomato sauce, oregano, and cheese. Bake 1 1/2 hours until potatoes are done.
Mix all ingredients in large bowl. Cover; refrigerate 1 hour. Serve with chips. Makes 4 cups.
Heat vegetable oil in skillet. Add beef cubes and brown on all sides. Remove and set aside. Cook onion in oil from meat until tender. Add beef. Combine spices and stir in to beef mixture. Add beer, broth and tomato paste. Bring to a boil; reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Combine flour and water. Slowly stir into chili. Simmer 15 minutes.
Mix all ingredients, except spareribs. Brown ribs over medium-high heat in a large skillet. Pour sauce over ribs. Cook, covered, until sauce thickens a little and meat is done. Uncover and cook until sauce thickens and is sticky.
Cook frozen vegetables as directed; drain. Put into 2-quart casserole. Melt butter over low heat. Stir in flour and seasonings until smooth and bubbly. Remove from heat; stir in milk. Stir over low heat until thick. Sprinkle onion, pimento and cheese over vegetables. Pour sauce over all. Sprinkle with crackers and paprika. Bake at 350° for 45 minutes. Makes 8 servings.
Mix first 3 ingredients. Stir in remaining ingredients and chill. Serve with potato chips or fresh vegetables. Makes 3 1/4 cups. Preparation time is 15 minutes.
Cream margarine and sugar. Add eggs, one at a time. Add flour, syrup and vanilla. Mix well. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Sprinkle yeast in 1/2 cup warm water. In large bowl, dissolve sugar and salt in 1 cup warm water. Add shortening and yeast. Add flour and mix well with wooden spoon. Work dough with spoon at 10 minute intervals five times. Turn dough on floured board into 2 balls. Let rest for 10 minutes. Roll each ball into 12 x 9-inches, then roll as for jelly roll. Place on greased baking sheet and score 6 times. Let rise for 1 1/2 hours (covered). Bake for 30 to 35 minutes at 400°.
Brown meat. Combine all ingredients in pot and simmer several hours. You may need to add more chili powder to suit your taste.
Slice mushrooms lengthwise (leave button or small ones whole). Slice onion into rings. In medium skillet, melt butter over medium heat. Add garlic powder, seasoned salt and pepper and stir. Add mushrooms, onion rings and beer or wine. Cover. Simmer until juice is fairly thick. Pour over sirloin (or other kind) steak.
Mix each package Kool-Aid with 2 cups sugar each. Mix all other ingredients, except ginger ale, in a dish pan. Pour in 2 gallon jugs and add enough water to fill. Pour into punch bowl and add ginger ale (cooled) last, directly into punch bowl.
Preheat oven to 350°. Combine all ingredients in a 9 x 9-inch baking pan and bake for 1 hour. This is delicious and low in fat (but high in sodium).
Preheat oven to 350°. Grease a shallow 2-quart baking dish. Beat eggs in a large bowl. Stir in potatoes. Mash smoothly. Add remaining ingredients. Mix well. Spread evenly in baking dish.
Cream together jello and cream cheese. Pour over this mixture hot water and stir until smooth. Add pineapple and pecans. Chill until set. Serve with lettuce and mayonnaise.
Dissolve apricot gelatin in boiling water. Add nectar. Let cool. Break angel food cake into small pieces. Add 1 1/2 cartons Cool Whip in gelatin mix. Blend well. Using 10-inch tube pan, put layer of cake, gelatin mixture and continue, ending with gelatin mix. Cover and put in refrigerator for at least 6 hours. Unmold on cake plate and ice with remaining Cool Whip and garnish with halves of apricots. Serves 12.
Spray a baking dish lightly with cooking spray. Place 1/2 bag of tortillas on bottom of pan. On top of tortillas, spread chili. On top of chili, add cheeses. On top of cheeses, add diced vegetables. Cover with aluminum foil. Bake approximately 25 minutes. Serve hot.
Cook raisins and water for 5 minutes, then add sugar, flour and vinegar. Stir all the time. Pour in unbaked pie shell and bake at 425° for 30 minutes.
Place butter and garlic in saucepan and bring to a simmer, constantly stirring. Slice bread in half lengthwise. Spoon liquid on bread. Sprinkle with pepper. Add cheese and broil in oven to taste/sight. Serves 8.
Mix ingredients together in the order given. Form a ball, using about a teaspoon. Press lightly on cookie sheet with fork. Bake at 375° for 15 to 20 minutes.