HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash crackers; add sugar and stir. Then add margarine; mix well. Pour into 9 x 13-inch pan (do not mash down); leave a few out to sprinkle on top. Blend orange juice and mandarin oranges; stir in Cool Whip and then the Eagle Brand milk. Pour into pan and top with remaining crumbs. Refrigerate. Make in a dish or pan size 9 x 12. Makes about 10 or 12 servings.
Melt almond bark according to directions. Dip Oreos into almond bark. Transfer dipped cookies onto waxed paper and sprinkle with sprinkles.
Boil chicken and debone. Reserve 1 1/2 cans broth. Simmer celery and onion in broth until tender. Stir in soup and milk. Add cut up chicken and cheese; melt and serve. (Add pepper and garlic powder to taste.)
Grease a 9 x 13-inch pan. Dump one ingredient after the other and bake as directed on cake mix at 350°.
In a 9 x 13-inch casserole dish, layer ingredients as follows: whole graham crackers, Cool Whip, blueberry filling and Cool Whip. Sprinkle graham crumbs on top for garnish. Chill overnight for best results.
Melt margarine in 9 x 13 glass baking dish. Stir in dressing packets. Add potatoes and stir until coated. Bake in 350° oven until potatoes are soft, approximately 45 minutes. After you remove from oven, sprinkle with Parmesan cheese.
Place chicken breasts in a large boiler and add salt and pepper to taste. Cover with water and bring to a boil. When chicken is done, remove from water and allow to cool on a plate. After cooling, tear apart to desired size pieces.
Saute onion and garlic in salad oil in large frying pan until soft (not browned). Remove with slotted spoon to set aside. Shape ground beef into large patty and brown (in same pan) on both sides, then break into chunks. Stir in onion mixture, tomatoes, beans, chili, salt and pepper. Heat to boiling. Place 3 tortillas (cut in quarters) in 3-quart baking dish. Top with about one cup of sauce and repeat until all is used, ending with sauce. Sprinkle with cheese. Stick several wedges of tortillas on top. Bake in hot oven at 400° for 30 minutes.
Thaw pastry for 20 minutes. Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 tablespoons butter; set aside. Add remaining butter to skillet. Add onion and mushrooms; saute until tender and liquid has evaporated. Stir in parsley. On a lightly floured surface, roll each sheet to 14-inch square; cut into four 7-inch squares. Preheat oven to 375°. In a small bowl, combine cream cheese with mustard; spread over chicken cutlets. Spread each pastry square with 2 tablespoons mushroom mixture. Top with chicken breast. Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal. Place seam-side down on ungreased baking sheets. Brush tops with egg wash. Bake 25 minutes or until puffed and golden brown. Makes 8 servings.
Mix eggs, milk and salt together. Add bread and flour. Flour hands and form into balls. Drop into rapidly boiling water for about 20 minutes. Remove and drain thoroughly. Cut in halves with string or really sharp knife. Serves 4.
Soften the cream cheese and mix well. Add the remaining ingredients; mix well. Chill. After chilled, shape into ball and roll in pecans or walnuts. Serve with crackers.
Brown ground beef; drain. Add package taco seasoning mix and water according to package directions. For each tacodilla, place 1/4 c. shredded cheddar cheese on a soft taco shell. Break a hard shell in half; place on top of cheese. Top hard shell with 1/6 of meat mixture; fold in half. Heat 1 tablespoon vegetable oil in large skillet; add 3 tacodillas. Cook on each side over medium heat until golden brown and cheese is melted. Repeat with remaining tacodillas. Cut each tacodilla in half; serve with taco sauce.
Mix by hand with wooden spoons. Pour into greased 9 x 15-inch pan. Bake at 350° for 45 minutes.
Sift together the flour, sugar, baking powder and salt. Cut in shortening with pastry blender or 2 knives. Add eggs and milk, one tablespoon at a time. Mix thoroughly. Break dough into small pieces to form rolls about 1 1/2 x 3-inches. Flatten rolls slightly and roll in sesame seed. Place on cookie sheet about 3/4-inch apart and bake at 375° for 12 to 15 minutes.
Mix coconut and pecans. Spread on bottom of greased and floured 9 x 13-inch pan. Mix cake mix according to directions on box. Spread over pecans and coconut. Mix together cream cheese, butter and powdered sugar. Spread over cake mixture. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar. Mix in remaining ingredients by hand. Stir in blueberries. Divide batter into 12 small or 6 large muffin cups. Bake 25 to 30 minutes at 375°.
Mix together chicken, celery, onion and cream cheese. Set aside. Lay out the crescent rolls and spread them out gently with fingers. Put about 1/4 cup mixture into each crescent. Close each up and roll in melted butter and crushed croutons. Bake at 375°. Turn them after 15 to 20 minutes and bake 15 to 20 more minutes until golden brown.
Place warm water in a bowl. Add dry milk and mix. Add sugar and stir until smooth. In sugar doesn't dissolve well, set bowl in a pan of hot water. Use in any recipe calling for 1 can of sweetened condensed milk.
Brown hamburger with salt and a little sugar. Add onion and mango or pepper. Add a little water and cook until onion and pepper are tender. Add mustard and catsup; simmer for 6 to 8 minutes.
Pierce roast in several places with a sharp knife. Sprinkle salt and lemon pepper seasoning over entire surface of roast. Place in a large shallow dish; set aside. Combine soy sauce and remaining ingredients in a bowl, stir well. Pour over roast. Cover and marinate in refrigerator 8 hours, turning occasionally.
Make lime jello as directed; add pineapple and set in square pan. Combine lemon jello with 1 cup boiling water. Mix Dream Whip according to directions on package. (If using whipping cream, add sugar and vanilla.) Beat softened cream cheese into lemon jello until well blended, then fold in Dream Whip. Pour over lime jello. Set until firm.
Mix ingredients. Set aside. Heat oil. Heat irons or forms in heated oil. Wipe iron on brown paper bags; dip heated iron into batter, then into heated oil for about 20 to 25 seconds. Remove cookie from iron with fork. Repeat process until finished with batter. Powdered sugar or jelly may be added to cookies.
Combine graham cracker crumbs, butter and 2 tablespoons sugar, pressing into the bottom of an 11 x 7 x 2-inch baking pan. Bake at 325° for 10 minutes. Dissolve lemon jello in boiling water; chill until syrupy. In a medium mixing bowl, beat chilled milk until stiff peaks form. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add jello mixture and mix well. Fold in whipped milk. Pour over crust. Chill for at least 3 hours or overnight.
Mix all together in large mixing bowl. Spread in greased 9 x 14-inch casserole. Bake about 25 minutes or until hot through and golden brown.
Mix in order given. Pour into unbaked pie crust. cook at 350° for 40 minutes, cover with foil and continue to cook another 20 minutes.
Mix 2 1/2 bottles of food coloring and sweetened condensed milk well. Let stand. Cream together Crisco and sugar; add eggs and color paste. Beat well. Add buttermilk and vanilla; mix well. Add flour and beat by hand. Add vinegar and soda and mix well. Bake at 350° for 20 or 30 minutes.
Combine fruit and sugar in a medium bowl. Set aside for 15 minutes. Stir in the Pectin for 3 minutes and let stand for 5 minutes. Put in freezer jars or freezer containers; be sure to leave 1/2-inch space on top of container for expansion. Cover container and freeze for up to one year. Makes nine 8 oz. jars.
This sauce may be used on spaghetti, lasagna or Sloppy Joes. All you have to add to it is your choice of meat and pasta.
Mix meat, bread crumbs and seasonings. Add eggs. Mix well. Form into small balls; flatten slightly. Brown. Return all meatballs to skillet. Combine remaining ingredients. Pour over meatballs. Simmer 15 to 20 minutes, stirring occasionally, and watch to prevent burning.
Melt margarine. Mix with cheese and sour cream. Pour over Tater Tots. Cook in oven at 350° for 30 minutes. Bake in medium or large baking dish.
Put water and broccoli in a large saucepan. Add margarine, onion salt, garlic salt and onion and simmer 10 to 15 minutes. Add milk and cheese; stir constantly to avoid sticking. Simmer 5 to 10 minutes more, then mix cornstarch and milk together and add to thicken soup. Heat thoroughly. Serves 4 to 6.
Mix sugar and milk together. Bring to a boil. Let boil 12 to 15 minutes. Pour over nuts, butter, marshmallow cream, chocolate chips and vanilla. Mix together quickly and pour into greased dish or pan. Let cool.
Trim fat from pork chops. Place chops in shallow 2-quart baking dish. Combine lime juice and next 3 ingredients. Pour over pork chops. Cover and refrigerate about 4 hours, turning pork chops occasionally. Coat a large, nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops, reserving marinade. Brown meat 2 to 3 minutes on each side. Add marinade. Cover and cook 5 minutes or to desired degree of doneness, turning once. Yield: 6 servings.
In large bowl, combine sour cream, minced onions or chives, lemon juice, salt and pepper. Peel and thinly slice cucumbers; add and mix well. Cover and refrigerate.
Mix together popcorn, M&M's and peanuts. Melt together marshmallows, oleo and oil and pour over dry ingredients. Stir well. Press into greased angel food cake pan. Let set. Turn out and slice with electric knife.
In a slow cooker, empty the cans of beans. Do not drain. Finely chop the onion and bell pepper. Add the onion, bell pepper, sugar and barbecue sauce. Cover and simmer for 2 to 3 hours. Take top off and cook until most of the liquid is absorbed.
Microwave spinach in box until thawed, 6 to 9 minutes. Drain thoroughly and set aside. Place onion and margarine in 1-quart casserole. Microwave until onion is tender, 3 to 4 minutes. Add cream cheese. Microwave until softened. Stir in salt, pepper and nutmeg until smooth. Blend in milk. Mix in spinach. Microwave until heated through, stirring once.
Preheat oven to 400°. Spray 9 x 13-inch pan lightly with vegetable oil spray. Slice bread into 1 1/2-inch slices. Place bread tightly together in one layer in pan. Beat egg substitutes lightly. Add milk, 1/4 cup sugar or substitute and vanilla and mix together. Pour half of liquid over bread. Peel, core and slice apples. Cut into rings. Place apple rings on top of bread to cover. Pour remaining egg mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle over apples. Bake for 35 minutes. Cool for 5 to 10 minutes before serving. Serve with reduced calorie syrup. Yields 12 servings.
Mix beans, salsa and cheese together. Top with sour cream. Serve with tortilla chips.
Brown onions, bacon and garlic together. Add other ingredients and simmer 10 minutes. Pour into a bean pot or casserole dish. Add beans (do not drain beans). Bake at 350° for 1 to 1 1/2 hours.
Mix chicken, sour cream, soups and noodles together. Put in a big casserole dish. Top with bread crumbs. Bake 30 minutes at 350°.
Mix first ingredients together by hand. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes. Mix oleo or butter, softened cream cheese, powdered sugar and vanilla. Beat with electric mixer. Add walnuts and stir by hand. Spread on cooled cake.
Dissolve gelatin in 1/4 cup water. Combine soup, cream cheese and gelatin in a saucepan and heat until smooth. Fold in shrimp, onion, celery and mayonnaise. Put in a greased mold and refrigerate overnight. Serve with Townhouse crackers or carrot and celery sticks.
Season beef with pepper and coat with flour. Heat oil in saucepan. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth. Heat to a boil. Cover and cook over low heat for 45 minutes. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.
Cut hot baked potatoes in half. Scoop out insides. Reserve shells. In large bowl (with electric mixer), beat potatoes and butter until creamy. Gradually beat in milk, stir in onion, salt and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375° for 20 to 25 minutes or until heated through and cheese melts. Sprinkle with paprika to serve. To pile potatoes high in the shells, bake a fifth or sixth potato, add the potato to those to be mashed. Discard shells of fifth and/or sixth potato. Butter and milk may need adjusted to compensate for additional potatoes.
Combine sugar and seasonings. Add vinegar and egg; beat well. Add 1 teaspoon salad oil at a time until 1/4 cup has been added. Add remaining oil in gradually increasing amounts, beating well after each addition.
Cool scalded milk. Dissolve yeast in warm water. Combine at low speed the sugar, shortening, salt, milk and yeast mixture. Add beaten eggs and about 1 cup flour. Increase speed to medium and beat 2 minutes. Stir in the rest of the flour by hand. The dough will be soft. Put dough on a floured board; knead slightly. Put in a greased bowl; let rise for 3 hours.
Mix sugar and Crisco. Add eggs, one at a time, mixing well. Add flour, baking powder and salt; mix thoroughly. Add juice and rind. Makes 2 large layers. Cook at 350° for 25 to 30 minutes until done.
In a wok, heat 1 tablespoon oil over medium-high heat until hot. Add egg and cook, stirring, until firm, about 2 minutes. Remove to a plate. Cut into small pieces.
Combine zucchini, eggs, cheese, oats, crumbs, steak sauce, mustard, onion, salt and pepper to taste. Mix thoroughly. Shape like meat patties and brown on both sides in hot butter. Serves 4 to 6.
Mix all ingredients together. Drop by teaspoon. Bake at 350° for 12 to 15 minutes. Let cool and frost.
Preheat oven to 350°. Blend well. Pour into greased pie plate. Bake at 350° about 30 minutes. Top with whipped topping. This freezes well.
Brown beef in pan. Drain well. Add taco mix according to directions. Put onion, lettuce, chips and beef in large bowl and toss. When ready to serve, add dressing and toss. Serve immediately.
Remove and discard skin from turkey. Arrange turkey in a shallow, 3-quart casserole. In a small bowl, combine broth, pepper, paprika, salt and cornstarch. Set aside.
Mix buttermilk and yeast. Mix dry ingredients. Add oil to buttermilk mixture. Add wet to dry ingredients mix; turn on floured surface and knead a few times. Roll to about 1/2 inch thickness. Cut with small round cutter. Grease pan with oil. Turn biscuit in oil when placing in pan. Let rise in slightly warm oven. Preheat on warm for 5 minutes and turn off. Bake at 425° in preheated oven about 10 minutes.
Cut bagel in half. Top with cream cheese. In microwave, heat on High for 10 to 15 seconds, until cream cheese is spreadable. Sprinkle with cinnamon and sugar. Then you have a quick and delicious breakfast.
Melt butter, stir in flour.	Add milk and cook until thickened.	Add seasonings, tuna, pimento and onion; heat for 5 minutes. Cut top	section off each roll, remove center of bread, leaving bread shell. Fill with cream tuna. Top each roll with cheese. Bake until cheese melts.
Dissolve yeast in warm water. Mix dry ingredients. Cut in shortening. Add milk and yeast. Store in refrigerator until needed. Pinch off what you need. Bake at 400° until light brown.
Prepare pastry for single crust pie, except roll out into a 13 x 8 1/2-inch rectangle. Cut slits in pastry. Combine sugar, flour, cinnamon, allspice and salt. (For a very juicy pie, use 1/4 cup all-purpose flour.) Add sugar mixture to apples; toss to coat fruit. Turn into a 12 x 7 1/2-inch baking dish; flute to the sides but not over the edge. Brush with milk; sprinkle with sugar. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more. Serve warm in dishes. Makes 10 servings.
Put vinegar, celery seed, sugar, cooking oil, water, salt and pepper in pan. Cook until dissolved. Let cool. Pour over vegetables. Store in refrigerator in glass jar. Makes about 3 quarts.
Saute onion, celery and garlic in oil in a large kettle or Dutch oven until tender, about 5 minutes. Add remaining ingredients. Bring slowly to boiling. Reduce heat, cover and simmer 45 minutes.
Bring water, onions and butter to a boil. Add broccoli and simmer until thawed. Remove from head; add rice and let stand 5 minutes. Add cheese and soup; stir well. Put in a greased baking dish. Bake 30 to 40 minutes at 325°. Put onion rings on top the last 15 minutes.
Stir together all dry ingredients. Beat the eggs in a small bowl. Measure the oil, honey and molasses in the same measuring cup. Beat all the liquid ingredients thoroughly. Pour the liquid into the dry ingredients and combine. If mixture seems too dry, add some milk or water until the dough is of a drop cookie consistency. Drop onto an ungreased cookie sheet and bake at 350° for 10 to 12 minutes.
Saute onions in butter; add cream cheese and milk. Stir over low heat until cream cheese is melted. Stir in remaining ingredients and heat thoroughly. Serve hot with chips or crackers.
Mix first 4 ingredients and put in buttered casserole dish. Top with cracker crumbs; drizzle margarine over crumbs. Sprinkle poppy seed on top to taste.
Add sour cream to cream cheese gradually, blending thoroughly. Add other ingredients and blend well. Chill at least 1 hour before serving. Makes 1 2/3 cups dip.
Cream sugar and margarine; add egg and mix well. Add sifted dry ingredients, chopped apples and nuts. Bake in an 8 x 8-inch pan at 350° for 30 minutes. Top with whipped cream.
A rich bar cookie with a sweet pastry crust and a tart lemon custard filling. They are best the day they are made.
Mix vinegar and beet juice. Cook all ingredients until thickened. Add 1 can diced or small beets and 2 tablespoons melted oleo.
Combine in a pan the pie filling, sugar, pineapple and juice and cornstarch. Cook until thickened. Remove from heat and add jello. Stir well. When cooled, add nuts and bananas. Pour into 2 baked pie crusts. Top with Cool Whip and refrigerate.
Saute onion and pepper. Add to drained meat and add tomatoes and taco mix. Put Fritos in bottom of 9 x 12 pan.	Spread meat mixture on this and top with cheese and lots more Fritos. Bake 30 minutes at 350° (glass 325°). Family recipe serves 4 to 5.
Whisk together mayonnaise, sugar and lemon juice. Combine apples and pear (stored in fruit fresh or lemon juice and then drained. Add apples, pear, celery, raisins and walnuts. Chill.
Soften yeast and honey in warm water in large bowl. Add malted milk powder and salt. Add flour gradually. Divide dough into 12 pieces and roll on floured surface to make sticks about 10 to 12-inches long. Place on greased baking sheets. Brush with egg; sprinkle with desired toppings. Allow to rise, 10 to 15 minutes. Bake at 400° for 12 to 15 minutes or until browned. Brush with melted butter or olive oil immediately after baking to keep bread sticks soft.
Sift flour and sugar 4 times. Beat egg whites, salt, cream of tartar and flavorings until soft peaks form. Add rest of sugar in 4 additions, beating each time until blended. Sift in flour mixture in 4 additions, folding in with a large spoon each time. Turn bowl often. Pour batter into ungreased pan and bake at 375° for 35 to 40 minutes. Invert on bottle to cool.
Dissolve Jell-O into 1 cup boiling water. Add remaining ingredients and stir well. Freeze.
In a large mixing bowl stir together both flours, sugar, baking powder, cinnamon and ginger. Make a well in the center, set aside. In a small bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla. Add to flour mixture. Stir only until moistened. Spray 12-cup muffin pan with nonstick spray coating. Divide batter evenly among 12 cups. Sprinkle with nuts. Bake at 400° about 20 minutes.
Slowly stir grits into the boiling water. Boil 4 to 5 minutes. Pour the cooked grits into a large mixing bowl and add eggs, butter, cheese and chilies. Mix well, then transfer to a flat baking dish. Bake 1 hour at 300°.
Heat oven to 350°. Mix all ingredients and spread the mixture on rolls. Wrap in aluminum foil and bake for 20 minutes or until cheese is melted.
Mix well. Pour into 2 quart casserole dish. Bake at 350° for 1 hour (325° for a glass dish), uncovered. Yields 2 quart casserole dish.
Blend together cream cheese and butter; add Worcestershire sauce, horseradish and sherry. Add small amount of Wispread cheese. Beat all in mixer until well blended. Refrigerate overnight before serving with crackers.
Mix the two sugars, then blend in the next 4 ingredients. In a separate bowl, whip eggs, milk and vanilla together. Add to the dry mix. Pour into a 9-inch unbaked pie crust. Bake at 350° for 45 minutes. It will look puffy like a souffle when done. It will fall as it cools.
Mix oleo, sugar, milk and cocoa in a saucepan and boil for 1 minute. Remove from heat and add peanut butter and 1 teaspoon of vanilla flavoring, stirring until peanut butter melts. Stir in oatmeal and drop by tablespoon onto waxed paper. Let cool.
Rinse and soak beans overnight in 4 to 6 cups water, changing water once or twice. In a large pot or Dutch oven, place ham bone, sausage, onion, celery and 3 or 4 cups water. Simmer for a couple of hours. Remove from stove. Refrigerate overnight. Next day, return soup to stove after removing most of fat which rises to top. Heat on medium-low and remove ham bone, leaving as much ham in the pot as desired. Add tomatoes, carrots, additional water if needed and potatoes. Increase heat to medium and cook for 1 hour. Drain and rinse beans and add to soup, simmering for 2 hours. Season with black pepper or a dash of hot sauce, if desired. Preparation time: 30 minutes. Cooking time: 4 to 5 hours.
Put all ingredients in a blender; blend until smooth. Pour into an unbaked pie crust. Bake at 350° for 30 to 45 minutes or until set.
Melt shortening in saucepan and add cocoa to dissolve. Add rest of ingredients; stirring constantly, bring to a boil and boil for 1 minute and 15 seconds.
Fry bacon in large, heavy pot until crispy; set aside. Saute onions and pepper in bacon fat until soft. Add ketchup, Worcestershire sauce and dry mustard. Bring to a boil. Reduce heat; add beans. Simmer until desired thickness.
Combine water, butter, salt and flour in a microwavable bowl and cook for about 1 minute or until the ingredients form a smooth ball when stirred. Let stand for 3 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2-inch baking dish. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Put cooled puff on a serving platter and spread pudding mixture over the top. Refrigerate for 20 minutes or until set. Spread with Cool Whip. Refrigerate until set. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.
Preheat oven to 350 degrees. Place butter and 1 cup of sugar in a food processor. Process until smooth. Beat in eggs until light and fluffy. Add next four ingredients and mix until smooth. Fold in chips. Pour half of batter into a 10 inch spring form pam. Mix 1/2 cup sugar and cinnamon. Sprinkle half on batter. Gently pour rest of batter and sprinkle with remaining sugar and cinnamon. Bake for 35 minutes. Allow to cool in pan.
Melt margarine; set aside. Add brown sugar, then eggs, milk, flour and white sugar; beat real good. Add vanilla and nuts. Mix everything and pour in pie shell. Bake at 375° for approximately 45 minutes; check often.
Cream margarine, shortening, sugar, egg and vanilla together. Add remaining ingredients. Roll in ball. Chill. Bake on ungreased cookie sheet at 350° for 13 minutes.
Mix flour, sugar, salt, and cinnamon. Cut the butter into the mixture until it becomes crumbly. Put peaches into a shallow baking dish and sprinkle mixture over them. Bake at 350 degrees for 40 minutes.
*If no buttermilk, you can curdle a cup of milk with a tablespoon of vinegar.