HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine all ingredients and mix well. Refrigerate until ready to use. Makes 2 1/2 cups.
Sprinkle pecans on bottom of a buttered 8 x 8-inch pan. Combine sugar and butter in a saucepan. Bring to a boil. Cook and stir constantly for 7 minutes at a low boil. Remove from heat. Spread over pecans. Place pieces of chocolate bar over the top, spreading it as it melts. Cut into squares while fairly warm and refrigerate to keep.
Place flour in a bowl. Make a hole. Put in it the whole eggs, oil, salt and a little milk. Mix well with a spoon. Progressively, add the milk until mixture makes a ribbon when you pour it from the spoon. Add the flavoring of your choice (vanilla or lemon juice). Let the mixture sit for 1 hour. It will become thicker. Add a little milk to make it thinner. Put just a little oil (Pam is better) on a very hot pancake griddle or skillet. A round Teflon skillet with the bottom the desired size of the pancake is best. Make the mixture spread out by moving and turning skillet vigorously. Turn the crepe as soon as it's brown and it is done enough to be turned. This takes less than a minute. Cook it on the other side. Sprinkle with powdered sugar. Serve hot.
Cook apples and make 5 cups of applesauce. Cook all ingredients in crock-pot for 20 hours on low heat. Seal in warm jars.
Combine cream cheese, milk, mayonnaise, onion and salt in top of double boiler. Stir constantly until cheese is melted and creamy. Remove from heat; cool slightly. Add small amount of warm cream cheese to beaten eggs, stirring constantly. Add remaining mixture. Add olives, sausage and Swiss cheese. Mix well. Coat tart pan with vegetable cooking spray. Fill each cup to the top. Bake 18 to 20 minutes in 350° oven. Let cool. Remove from pan and cool completely. To reheat, use 275° oven.
Melt margarine; add flour and stir until smooth. Add syrup and sugar and boil for 3 minutes; cool. Add beaten eggs and nuts; blend well. Pour into pie shell; bake for 10 minutes at 450°; reduce oven to 350° and bake for an additional 30 to 35 minutes.
Grease a large bowl. Mix ingredients all together. Stir in milk, making it soupy. Bake in a 350° oven, stirring twice. This makes enough for two meals or put half in freezer for another time.
Sift flour and sugar together in a bowl. Heat butter, marshmallows, cocoa and Pepsi-Cola together. Pour over flour mixture. Add beaten eggs. Mix well. Put soda in milk and add. Then add the vanilla. Bake at 350° for 40 to 45 minutes.
Melt butter in pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoonful of mixture into a ball. Make indent in center of each ball and place on a cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator.
Dissolve jello in boiling water. Add marshmallows, cool, then add frozen strawberries (with juice), pineapple and bananas. Put half the mixture in flat dish. Let jell, then cover with sour cream. Add remaining half of mixture and put in refrigerator until jelled.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Put cream cheese and eggs in small mixer bowl; blend at low speed until smooth. Add mashed bananas; mix well. Place half of dry cake mix in large bowl. Add banana mixture and beat until blended. Add remaining cake mix and nuts; stir until just blended. Divide batter evenly in pans. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on racks 20 minutes. Remove from pans; cool completely on racks.
Mix the ingredients together; simmer for 15 minutes. Pour into baking dish; set aside.
Melt the first 2 ingredients very slowly on low heat. Add the milk and marshmallows. Grease a 9 x 13-inch pan. Pour 1/2 jar nuts on bottom. Add melted mixture and rest of nuts. Press in pan and refrigerate.
Unroll crescent rolls and press out on cookie sheet, pressing edges and seams together. Bake at 350° for 10 to 15 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing together. Spread on baked rolls. Top with the grated carrots, broccoli and cauliflower. Sprinkle top with grated Cheddar cheese.
Pour caramel into an 8 x 8-inch pan. Blend all other ingredients in blender. Pour over caramel layer. Bake at 350° for 1 hour in pan of water. Cool. Refrigerate overnight. Invert and serve.
Combine all ingredients in a bowl and mix well. Shape into balls about 1 1/2 inches in size. Place meatballs in an 8 x 8-inch microwave-safe baking dish. Cover loosely with wax paper and microwave on High for 3 minutes. Rearrange meatballs; microwave another 6 minutes. Let stand for 3 minutes; drain. Makes about 24 meatballs.
Drain pineapple, saving juice. Add water to juice to make 1 cup. Boil, then add jello. Stir until dissolved. Mix marshmallows and cream cheese. Pour jello in slowly and mix until smooth. Stir in pineapple and nuts; fold in Cool Whip. Pour into mold and refrigerate. Will keep and taste good for 2 weeks. Nice for a Christmas salad. Serves 6.
Beat eggs with a fork. Add sugar and beat well with a fork. Add Karo and beat again with a fork. Then, add melted butter and pecans. Pour in unbaked pastry shell. Bake at 350° for 45 minutes or until firm. Makes 2 (9-inch) pies or 1 deep dish pie.
Mix ingredients together thoroughly. Pour into a 1 1/2-quart casserole and bake at 375° for 30 to 35 minutes.
Bring sugar and vinegar to a boil, stirring occasionally. Add dressing mix, then ice, stirring until ice melts. Add oil. Store, covered, in the refrigerator. Shake well before pouring.
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge. Flute edge; do not prick.
Cook rice as directed and set aside. Mix 2 sticks oleo, melted, and chopped onions and saute. Combine sweet milk, flour and soup. Cook and debone chicken. Put together in the following layers: half of the mixed sauce, rice, chicken, cheese and other half of sauce. Bake in oven 30 minutes.
Put flour in large bowl and hollow out center. Add the remaining ingredients in the middle and mix ingredients with hands like making bread. Add more flour as needed to make it doughy. Roll on flat, floured surface. Cut cookies and sprinkle with sugar. Preheat oven to 375°. Bake approximately 7 minutes.
Grill turkey until done. In a saucepan combine remaining ingredients; heat over medium heat and stir until thickened. Brush turkey with sauce during last 5 to 10 minutes of cooking. Serve remaining sauce over sliced turkey.
Cook spinach, drain and chopped into small pieces. Beat eggs with oil and cheese. Add onions, peppers and spinach. Bake at 325° for 20 - 25 min.
Sift flour, baking powder, salt and cocoa in bowl. In other bowl, cream oil and 1 1/2 cups sugar. Add eggs, one at a time. Beat well after each egg. Add food color. Mix well. In 3rd bowl, combine buttermilk and soda; mix well. Add to oil/sugar mixture alternately with dry ingredients. Add vinegar and vanilla; mix well. Spoon into greased and floured pans (8 or 9-inch). Bake at 350° for 25 to 30 minutes.
Saute onions gently until transparent. In a large bowl, combine stuffing mix, soup and sour cream. Fold in onions. Pour into a buttered 2-quart casserole dish and top with more stuffing mix. Bake at 300° for 30 minutes.
Preheat oven to 375°. In a large mixer bowl, beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla extract; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased baking sheet. Press candy Kisses in center of cookies, as soon as out of the oven. Bake these cookies 6 to 8 minutes, or until lightly browned on bottom; do not overbake. Cool. Store in a tightly covered jar at room temperature. Makes 3 dozen to 40 cookies usually. Great with coffee, also!
Drop by teaspoonfuls on a cookie sheet. Bake at 350° for about 15 minutes.
Wash and cut tomatoes in half. Place in a bowl. Peel and slice the onion. Add to tomatoes. Cube the Mozzarella cheese. Chop the bell pepper and add these to tomatoes and onion. Toss with dressing. This is best if made the day before and allowed to marinate overnight. Serves 6 to 8.
Grease baking dish and cover with Tater Tots. Sprinkle chopped onion on top. Melt cheese and sour cream and pour over. Cover and bake for 1 hour at 230°.
Roll up filling in tortillas. Place seam side down in a 9 x 13-inch pan. Sprinkle with cinnamon. Dissolve sugar and butter in water. Pour over tortillas. Bake 30 to 40 minutes at 375°.
Preheat oven to 400°. Prepare corn muffin mix according to package directions. Stir in green chilies. Pour into a 9 x 9-inch square pan. Bake for 15 to 20 minutes. Makes 6 to 8 servings.
Cake: Drain mandarin oranges, saving juice. Mix cake according to box directions, but use mandarin orange juice instead of water. Add 1 1/2 cans of mandarin oranges. Beat well and bake as directed on cake box. Cool in refrigerator 1 hour.
Lightly brown meat; drain fat. Add onion and bell pepper; cook until tender. Stir in macaroni and next 4 ingredients. Cover and simmer 20 minutes or until macaroni is tender. Serve with grated Parmesan cheese.
Sprinkle chicken with salt and pepper; place in shallow baking dish or pan. Combine rest of ingredients. Spread over chicken. Bake, lightly covered, at 450° for 45 minutes.
Place cooked and peeled sweet potatoes in a bowl, add oleo, syrup, sugars, and eggs; mix well. Add vanilla, cinnamon, cream, and salt; mix well. Pour into unbaked pie shell. Bake for 1 hour at 350°. Yields 3 (9 inch) pies or 2 (10 inch) pies.
Roast beef and cool. In large skillet cook onion in oleo. Add water, catsup, vinegar, brown sugar, Worcestershire sauce, chili powder and mustard. Simmer for 15 minutes. Slice beef thin and add to sauce, heat thoroughly. Serve on small buns. If using a large roast, double or triple sauce recipe. Every one asks for this recipe.
Mix all ingredients together. Add drops of food coloring until desired color. Store in Ziploc bags. May be stored in freezer until ready to play with.
Mix and bake cake as directed on package in a 13 x 9 x 2-inch pan. When cool, cut cake into 16 (4 1/2 x 1 1/2-inch) pieces. Cut each piece in half, lengthwise. Spread 1 tablespoon of pudding between split cake pieces and top with chocolate fudge topping. Store in the refrigerator.
Mix all together except reserve margarine and bread, pour into well greased 9 x 13 inch casserole dish. Sprinkle top with bread and margarine. Cook at 350° for 1 hour 10 minutes.
Slice peppers and cheese; arrange in two layers in baking dish. Beat eggs. Add other ingredients and pour over cheese and chili peppers. Bake at 350° for 45 to 50 minutes.
Arrange pineapple, bananas and marshmallows in bottom of long flat dish or pan. Prepare Jell-O as directed on package. Pour over fruit. Chill until firm. Cook pineapple juice, butter, egg and sugar until thick. Add Dream Whip. Spread over Jell-O. Chill. Yields 12 to 15 servings.
Mix crawfish tails, fat, vegetables and salt and pepper. Let stand in refrigerator for 2 to 3 hours. Pour cooking oil in thick pot. Heat oil to very hot. Add all ingredients and cover for 8 minutes. Stir and reduce heat. Cook for 7 minutes. Serve over rice with green salad and garlic bread.
Smash crackers. Add chopped onion. Mix together milk, vinegar and Miracle Whip. Pour over crackers and onions. Stir. Salt and pepper to taste. Garnish with sliced eggs.
Peel potatoes and cut into 1/8-inch slices. Arrange 1/3 potatoes in overlapping slices in large oven to table dish (9 x 13-inch) sprayed with vegetable spray. Generously season potatoes with salt and pepper and 1/3 of the thyme and 1/3 of cheese. Top with 2 more layers potatoes, seasonings and cheese.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Pour milk evenly over crumbs. Top evenly with chocolate chips, walnuts and flaked coconut. Press down firmly. Bake 25 minutes or until lightly browned.
Heat liquid drained from artichokes in a skillet over medium heat with onion and garlic salt. Saute onion until tender. Starting with beaten eggs, add remaining ingredients including chopped artichokes. Add ingredients from skillet.	Pour into buttered 9 x13 pan and bake for 30 minutes at 350°. Cut into squares, serve warm.
Saute onion in melted margarine. Butter casserole dish and add rice, consomme and bouillon. Drain mushrooms. Add mushrooms and onion to casserole. Cook (uncovered) at 350° for 45 minutes to 1 hour.
Brown ground beef; drain. Place into a large saucepan. Add butter and flour. Mix until butter is melted. Be sure flour does not stick. Cook over medium heat. Add 1 cup milk at a time, until ground beef floats. Cook until thick, stirring constantly. Serve on warm toast.
To Make Stew: Shape ground beef into 4 large patties. Fry in a heavy Dutch oven until rare or medium done. Drain off excess fat and break patties in the pan into pieces. Add onion, pepper and garlic and saute with meat for a few minutes until limp. Add tomatoes, water, oregano and cumin. Simmer, breaking up chunks of tomatoes with the back of a spoon. While the stew cooks, make dumplings.
Sift dry ingredients 2 or 3 times. Mix in buttermilk and margarine. Add raisins, leaving enough to cover cake. Pour into three round cake pans. Bake at 325° until done (ovens vary, do not overcook).
Brown hamburger; drain. Add taco mix and water; simmer 15 minutes. Line bottom of 13 x 9-inch dish with refried beans. Pour beef mixture over beans; spread out. Spread sour cream over beef mixture. Cut up green onions; sprinkle over mixture. Add sliced jalapeno peppers and shredded cheese; sprinkle diced tomatoes over top. Bake at 350° for 30 minutes. Serve with plain Doritos or tostados.
Brown the meat in butter and add sauteed chopped onions, green pepper and garlic. Put to a slow simmer. Add canned tomatoes plus juice. Salt and pepper to taste. Add Accent. Last 1/2 hour, add cooked, strained egg noodles. Serve with salad, garlic-buttered, heated French bread and dessert of your choice. Serves 4 to 6.
Wash and soak beans. Cook until tender; drain. Add onion, sugars, mustard and vinegar. Add enough molasses to color tan. Cover with few strips bacon; drizzle with catsup. Bake 1 1/2 hours at 350°.
Mix well with beater. Pour into graham cracker crust and bake about 25 minutes at 325°. Top with sour cream sweetened to taste or use fruit pie filling.
Set aside enough grated cheese and cracker crumbs to cover casserole. Boil sliced squash in small amount of water, with salt and sugar. Cover and cook until tender. Drain well and add remaining ingredients. Mix well; pour into buttered casserole dish. Sprinkle remaining grated cheese and cracker crumbs on top. Bake at 325 degrees for 30 to 45 minutes.
In a frypan, add oil and saute onion until limp. Stir in pork, chiles, raisins, olives and enchilada sauce. Simmer, uncovered, until pork is cooked, approximately 15 minutes, stirring to blend. Use for tacos. It tastes great with lettuce, tomatoes, sour cream and Cheddar cheese. The chiles and enchilada sauce come in different degrees of hotness. Even the mild has quite a zing! No need to add additional hot sauce. Besides, it hides the flavor of the fillings.
Place 2 rounded spoonfuls in a cup and fill with boiling water. Store mix in a container with a tight fitting lid.
Combine ingredients. Chill one hour, or until ready to serve. Serve with tortilla chips or as a baked potato topping.
Brown hamburger in large frying pan. Drain excess fat. Mix in tomato paste and mixed vegetables. Simmer for 5 minutes. Put in large round dish, put mashed potatoes on top. Sprinkle with cheese and bake 30 minutes in 325° oven.
Mix stuffing mix according to box instructions. Cut up sausage into small pieces and mix into the stuffing, spread this in bottom of dish. Place fish on top of stuffing then pour sauce over all. Bake at 350° for 30 minutes or until you can flake fish with a fork.
Cook meat and onion; drain grease. Add corn, spices, and sauce. Line baking dish with tortillas, meat, cheese, and peppers (usually two layers). Cook at 350 for 30 minutes.
Preheat oven to 350°. Place onion soup and bread crumbs in large plastic bag and shake to blend. Brush chicken on all sides with mayonnaise. Place one piece of chicken in bag at a time, close tightly and shake until coated. Place chicken on rack in broiler pan. Bake in 350° oven for 40 to 45 minutes or until golden brown and tender. Serves 4.
Cook noodles, drain. Line bottom of 9 x 13-inch pan. In bowl, mix cottage cheese, egg and onion salt together and spoon over noodles. Cover with layer of noodles. Mix together Cheddar cheese, potatoes, salt and pepper and spread over noodles. Cover with another layer of noodles. Melt butter and saute onions in frying pan until onions are clear and soft. Pour over noodles. Cover. Bake 30 minutes in 350° oven. Let stand 10 minutes. Serve with sour cream.
Cook broccoli and drain. Mix broccoli, chicken, soup, mayo, milk, cheese and lemon juice in a lightly greased casserole dish; cover with buttered bread crumbs. Bake at 350° for 45 minutes.
Cook macaroni 7 minutes. Boil shrimp 3 minutes. Add chopped celery, relish or chopped pickles, bell pepper, salt, pepper, Accent, mayonnaise and mustard.
In punch bowl, combine pineapple juice and lemon juice. Just before serving, scoop sherbet into punch bowl. Add champagne. Stir gently. Makes about 2 1/2 quarts.
Mix together the salt, garlic salt and 1/2 teaspoon chili powder. Rub the meat well with this mixture. Place the pork roast, flat on a rack in a shallow roasting pan. Bake at 325° for 2 1/2 hours.
Saute mushrooms in butter. Stir in flour. When mushrooms are golden and tender, remove from heat. Stir in sour cream and dry onion soup. Sprinkle with grated cheese. Bake at 350° about 20 to 25 minutes. Can be made the day before. This is good served on Toasted Batard Bread.
Grease and flour 9 x 11-inch pan. Mix first 4 ingredients and bake at 350°. Let cool. Mix next ingredients and cover over cake.
Beat cream cheese and margarine until smooth; add powdered sugar and mix well. Add vanilla and beat until smooth. Add nuts. Spread between layers and on top of cake.
Dissolve baking soda in vinegar; put everything in one bowl and mix well. Bake in 11 x 7 1/2 x 1 1/2-inch pan at 350° until done.
In a deep heavy skillet over moderately high heat, combine the beef, onion, garlic, bell pepper, oregano, salt and pepper, stirring constantly until brown. Add the tomatoes, tomato sauce and rice and mix thoroughly. In a buttered 9 x 13-inch casserole, arrange layers of the meat mixture, the cabbage and the cheese. Bake the casserole, covered, at 350° for 1 1/2 to 2 hours. Serves 4 to 6.
Use enough flour to make dough stiff to roll. Roll out and cut. Bake until brown.
Take chicken breast and boil in 2 cups water with 2 chicken bouillon. Saute garlic, onion and shredded chicken in oil. Add broth, soy sauce, pepper and paprika and let simmer for 3 minutes. Add carrots and celery. Let it cook 3 minutes. While cooking, soak noodles in lukewarm water for 2 minutes, then drain. Add noodles and cabbage and continue cooking and stirring until tender, about 2 to 3 minutes.
On each tortilla shell, evenly divide and spread down center one can of refried beans and the ground beef. Roll up, tucking in ends as you roll. Place in a 9 x 13-inch baking dish sprayed with Pam. Spread one can of refried beans on top. Pour enchilada sauce over. Cover with cheese. Bake at 350° about 20 to 30 minutes until cheese melts and casserole heats through.
Cut off all fat on steak and put in a casserole dish. Mix all the other ingredients well and pour over meat. Bake, uncovered, for 1 hour in a 325° oven. Cover and bake for 1 hour more. Drain.
Toss all ingredients, then pour Salad Dressing over salad and toss gently.
Beat the cream cheese and powdered sugar, then add peanut butter and milk. Fold in Cool Whip. Pour into pie crust. Put nuts, chocolate chips or cookie crumbs on top, if you wish.
Put cranberries and orange with peel through food chopper using fine blade. Add sugar and let stand one hour. Then add one cup hot water to gelatin and dissolve. When mixture begins to congeal, then add cranberries, pecans, celery and fruit. Place in refrigerator to congeal. Then eat!
Mix all ingredients together except cheese. Pour into 9 x 13-inch baking dish. Top with cheese. Bake for 25 minutes at 350°.
Cook cabbage until you can cut with fork. Drain. Stir in cheese and 1/2 margarine until melted. Pour into buttered casserole dish. Melt remaining margarine and stir in Ritz crackers. Put cracker mixture over cabbage and bake until brown on top (about 25 minutes in 350° oven).
Mix all ingredients; put in casserole. Bake at 350° uncovered for 1 to 1 1/2 hours. May add turkey or chicken.
Bring water to boil. Place tea, cloves and cinnamon in teapot. Pour boiling water over tea mixture. Cover; let stand about 10 minutes. In a 2-quart nonmetal container, combine grapefruit juice and orange juice concentrate. Remove tea bags and strain spices from tea; pour into juice mixture. Refrigerate. Serve over ice, stirring to combine. Garnish as desired. Servings: 6. Serving size: 1 cup.
Place chicken in baking dish. Mix ketchup with cola and pour over chicken. Bake until tender, about 45 minutes.
Mix together in bowl, brown and white sugars, salt and cinnamon. Stir in milk and vanilla. Fold in bread cubes and lightly beaten eggs. Pour into greased 1 quart baking dish. Dot with butter or margarine. Bake at 325° until inverted knife comes out clean, about 45 minutes.
Cream sugar and shortening until smooth. Add eggs, continue beating. Add bananas and vanilla, mix well. Sift dry ingredients together and add to the mixture. Blend. Add chopped nuts. Pour into prepared 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour.
In a 10-inch skillet, cook meat and onion until meat is brown and onion is tender. Drain off any excess fat. Stir in the prepared mustard, chili powder and salt. Cook and stir for 1 minute. Add tomato sauce, tomato juice and shredded carrots. Bring mixture to boiling; reduce heat. Simmer meat mixture, uncovered, for 10 minutes, stirring occasionally.
Mash potatoes (do not use any milk). Add all other ingredients. Beat thoroughly. Grease a 9 x 13-inch pan and add mixture. Bake at 350° for 1 hour, until slightly dry or brown looking on top. It will probably bubble on sides.
Heat oven to 350°. Grease bottom of 9 x 5 x 3-inch loaf pan. Mix ingredients in pan with fork; beat one minute. Bake for 55 to 60 minutes until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of pan to remove.
In double boiler mix sugar and flour. Add chocolate and butter. Combine milk and egg to mixture. Stir constantly. When mixture thickens, remove from heat. Add vanilla and stir well. Pool filling into cooled, baked pie shell. Cover with meringue and bake at 400° approximately 5 minutes.
Butter both sides of bread. Shake a small amount of garlic salt on both sides. Place in heated frypan until golden brown on both sides. Serve hot.
Mix well. Grease a tube pan. Let stand until it begins to bubble (2 to 4 hours). Bake 1 1/2 hours in a medium oven. Scald with 1 cup boiling water. Add 2 cups medium hot water.
Mix hot water, Kool-Aid and Jell-O together. Add sugar and cold water. Pour into ice trays or popsicle holders. Freeze for at least 5 hours.
Peel onion, leaving root end intact. Cut vertically into quarters. Cut to 1/2-inch of root end. Cut each quarter vertically into thirds and place onion in boiling water 1 minute. Remove and place in ice water 5 minutes. Loosen "petals" if necessary. Drain, cut side down. Place flour in Ziploc bag. Add onion; shake well. Dip onion in egg. Place cracker crumbs in bag. Add onion, tossing to coat. Chill 1 hour. Pour oil to depth of 3-inches into electric fryer or saucepan and heat to 375°. Fry onion 5 to 7 minutes or until golden. Drain on paper towels. Sprinkle with salt. Serve with honey mustard or Ranch. Makes 2 appetizer servings.
Combine water/stock, onion, carrot, cauliflower and garlic in soup pot. Bring to simmer and cook until tender, approximately 20 minutes. Add pepper and tarragon. Remove from heat. Cool to lukewarm. Place cashews and soup in food processor and puree until smooth. Combine soup in pot and heat. Add lemon juice and salt. Garnish with parsley. Yields 4 to 6 servings.