HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until coated. Press mixture into 16 muffin-pan cups coated with cooking spray. Cool in refrigerator about 15 minutes. Prepare pudding according to package directions, using skim milk. Divide evenly into 16 cereal cups. Serve immediately.
Mix all ingredients well with mixer and pour into floured pan to bake until done (until springy) at 325°.
Melt margarine in large saucepan. Add onion, carrots and celery. Simmer several minutes. Blend in flour quickly. Add salt, paprika and Old Bay. Gradually add broth and milk while stirring. Add seafood and simmer 5 minutes.
Pour fruit with juice in bottom of casserole dish. Then, in mixing bowl, fold butter, sugar and flour until smooth. Pour mixture over fruit. Bake for 30 to 35 minutes at 350° to 375°.
Combine sugar and cornstarch. Add eggs, milk carrots, lemon juice and vanilla. Mix well; pour into pie shell. Sprinkle with cinnamon. Bake at 375° for 45 minutes or until custard is set. Serve warm or cold.
Mix green beans, 1/2 can of fried onion rings and soup in a 9 x 13-inch casserole dish. Bake at 350° for 25 to 30 minutes.
Mix all the ingredients together. Pinch off small balls. Using a fork dipped in water, press tops after placed on cookie sheet. Bake until brown. Oven heat: Approximately 325°.
Crumble cornbread. Combine with other ingredients. Refrigerate until ready to serve.
Mix together and pour over meat during the last 30 minutes of roasting. Also good on chicken (fried) 15 minutes before serving.
Layer chicken in baking dish. Mix soup and sour cream. Pour over chicken. Melt butter and add crackers and poppy seed. Pour over chicken mixture. Bake at 350° for 30 minutes. Serve over rice/noodles.
Heat oven to 400°. Blend in 1/2 cup sugar and the cornstarch in a medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; place in oven while preparing biscuit topping.
In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft. Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl. When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.
Cream together first 3 ingredients. Sift dry ingredients together. Add creamed mixture and dry ingredients alternately to canned pumpkin. Add chips and pecans. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook chicken in 5 cups boiling water 15 to 20 minutes or until chicken is done. Remove meat from bones when cool. Take fat from top of cool broth. Heat broth and add bouillon cubes, Mrs. Dash, vegetables, onion, celery and potato. Cook until vegetables are tender, about 25 to 30 minutes. Add soup, water and chicken pieces that have been cut into small pieces. Heat well.
Butter 9 x 13-inch pan. Put a layer of graham crackers, whole. Mix pudding with milk at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 over graham crackers. Put a second layer of crackers and pour remaining pudding over the crackers. Cover with a third layer of crackers.	Refrigerate 2 hours and frost with chocolate canned frosting.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In medium size heavy saucepan over low heat, combine butter and chocolate baking bars. Heat for 3 minutes, or until melted, stirring until smooth. Remove from heat; cool 10 minutes. Stir in 1 3/4 cups sugar. Beat in 3 eggs. Stir in flour until blended. Spread batter into prepared baking pan.
Spray a 9 x 13-inch pan with Pam. Unroll 1 can of crescent rolls. Press and cover bottom of baking pan.
Cream butter and sugar. Beat in eggs, one at a time. Add milk alternately with flour which has been sifted with baking powder. Use 1 teaspoon vanilla. Bake at 350° in 9 x 13-inch pan approximately 20 to 25 minutes.
Mix well together. Grease and flour Bundt or cake pan. Bake at 350° for 1 hour.
Combine cake mix, 1/4 cup butter and eggs, mixing well. Put into a 9 x 13-inch pan that is greased on the bottom. Pour pie filling over, smoothing well. Combine frosting mix and remaining butter. Sprinkle over cherries. Bake at 350° for 30 minutes. Cool and cut into bars. Makes 24 bars.
In a skillet, brown hamburger meat (can substitute ground turkey or sliced chicken). Add the can of enchilada sauce, 2 cans of mushroom soup, the water and the Velveeta cheese. Continue heating and stir until the cheese is melted and mixed well.
In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool. Meanwhile, preheat oven to 325°. Grease well and flour 9 x 5 x 3-inch loaf pan. Sift flour with soda and salt. In large bowl, at high speed, beat softened butter, brown sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour mixture alternately with sour cream (begin and end with flour). Beat in cooled chocolate mixture until combined. Pour into prepared pan. Bake 60 to 70 minutes, until cake tester comes out clean. Cool in pan 15 minutes. Transfer to rack. Cool completely. Sprinkle with confectioners sugar. Makes one loaf.
Heat oven to 400°. Combine all ingredients except egg and water; stir until mixture doesn't stick to the bowl. Knead dough for about 1 minute very lightly. Divide into 24 equal pieces. Roll into 6-inch ropes and twist 2 ropes together. Place on greased cookie sheet. Make an egg wash with the egg and water; brush on breadsticks. Bake for 12 to 17 minutes. Remove as soon as sticks become a light golden brown color.
Heat oven to 400°. Mix sugar and cornstarch. Gradually stir in water. Bring to boil and boil 1 minute, stirring constantly. Add fruit and juice. Pour into 1 1/2-quart baking dish; dot with butter. Sprinkle with cinnamon. Stir flour, sugar, baking powder and salt in bowl. Cut in shortening until mixture looks like "meal". Stir in milk. Drop by spoonfuls onto hot fruit. Bake 25 to 30 minutes. Serve warm with cream. Makes 6 to 8 servings.
Put first three ingredients in pan. Place on low heat; stir to dissolve sugar. Bring to a boil. Boil for 8 minutes. Add remaining ingredients and beat until creamy. Pour into greased pan. Cut when cool.
Cook green pepper, celery and onions in butter for 10 minutes. Add soup and milk. Blend and heat through. Add cheese; heat until cheese melts. Cook and drain noodles. Combine noodles and 1/3 of soup mixture. Turn noodles into baking pan.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to 3 minutes. Add eggs and next 3 ingredients, beating until smooth. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan. Combine blueberries and next 3 ingredients. Sprinkle over batter. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes. Whisk together powdered sugar and milk until smooth. Drizzle over cake. Yield: 1 (9-inch) cake.
Prepare pastry. Mix sugar, flour, cinnamon and nutmeg. Add lemon juice to apples. Add sugar and spice mixture to apples. Mix well. Pour into pie shell; dot top of apples with butter. Add top pastry to pie. Sprinkle sugar on top of pastry. Bake at 400° for 50 minutes.
Melt butter in a 13 x 9-inch dish. Add rice and stir to coat. Stir remaining ingredients into dish and bake at 350° for 1 hour. Add small amount of water as necessary during baking time. Serves 8.
In 12-inch skillet (double wrap handle with aluminum foil) on medium heat, add oil. Add potatoes and cook 8 minutes, until tender and golden brown. Meanwhile, with wire whisk, beat eggs, milk, basil and pepper until well blended; set aside. Heat broiler. When potatoes are tender, add tomatoes, bacon and peas to skillet and pour egg mixture over it. Reduce heat to medium and cook approximately 12 minutes until eggs are almost set. Place skillet under broiler 5 to 6 inches from heat source. Broil until top is set and golden and knife inserted in center comes out clean. Remove from broiler and sprinkle with cheese. Serve hot.
In large bowl, combine the flours, baking powder, salt, dill, celery seed, pepper, cheese and onions. Mix the egg and milk together in another bowl and add the liquid to the dry ingredients. Mix just enough to combine completely. Spoon the batter into greased pans. Bake in 375° oven until a tester comes out clean. Cool in the pans for 10 minutes. Remove to a rack to cool completely.
Mix jello and boiling water. Add the ice cubes and mix well. Add the pineapple, pecans, cherries and Coke. Stir and mix well. Congeal in icebox.
Line a 13 x 9 x 2-inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend melted butter, cocoa and vanilla until smooth. Add 1 cup peanut butter chips.
In large bowl, beat eggs until light. Slowly beat in sugar and baking powder. Continue beating for 5 minutes, until light and lemon colored. Mix in nuts. Generously butter 8-inch square pan. Pour in mixture. Smooth top evenly. Bake at 350° for 40 minutes until top feels dry. Cool. Press dry "shell" on top down. Cut into squares. Top with fruit and whipped cream.
Combine all ingredients and place in 9 x 13-inch dish. Top with 1 1/2 cups crushed potato chips, 4 ounces grated Cheddar cheese. Bake at 325° for 45 minutes.
Mix the first 6 ingredients together, work in the flour. Refrigerate for 2 hours. Mix ingredients for filling & set aside. Roll out the dough (1/2 at a time) as for jelly roll. Spread 1/2 the filling on and roll up. Refrigerate overnight. Slice 1/2 inch thick and bake on greased sheet at 350°. Do not overbake.
Mix sugar with beaten eggs. Sift dry ingredients. Add together and add apples. Mix well. Pour into greased and floured pan. Bake 45 minutes to 1 hour at 350°.
Mix all ingredients well. Store in an airtight container. Use 1/3 cup of mix per cup of boiling water.
Cut chicken into strips. Cut pepper into strips. Divide onion into rings. On a sheet of heavy-duty foil, place chicken breast with soy sauce and sprinkle with garlic powder. Top with vegetables and water. Sprinkle with parsley and salt and add garlic powder to taste. Wrap in foil, using 1 layer of wet paper and foil. Place on coals for 1/2 hour, turning in 15 minutes. Makes one serving.
Mix all ingredients together and pour in uncooked pie shell. Bake at 350° for 45 minutes to 1 hour.
Thaw bread dough until soft. Beat egg with fork. Add cheese, parsley and pepperoni. Mix well. Roll out bread dough to about 7 x 12 inches. Spread pepperoni mixture evenly over dough. Roll up like a jelly roll, starting at 12-inch end. Place on greased cookie sheet or 13-inch pan, seam side down. Tuck ends in. Let raise 45 minutes to 1 hour. Bake at 350° for 25 to 35 minutes until golden brown. Remove from pan and cool on rack. If soft crust is desired, brush with soft butter while still warm, then cover with dish towel.
Mix together all ingredients. Bake in a 9 x 13-inch pan at 350° for 45 to 55 minutes.
Wash and pat chicken dry. Dip in melted butter; coat with cracker crumbs. Place on baking dish or pan. Pour any extra butter or crumbs over top. Cover lightly with aluminum foil. Bake at 350° for 1 hour.
Combine sugar and water in a saucepan; cook over medium heat, stirring constantly until sugar dissolves. Combine sugar mixture, pineapple juice and next 2 ingredients in a large container; freeze. Remove from freezer 1 hour before serving. Place in a punch bowl and break into chunks; add ginger ale. Stir until slushy. Yields 5 1/2 quarts.
Mix first six ingredients together and shape into small meatballs. Heat tomato sauce, water, cranberry sauce and mushrooms, plus juice together. Heat well until cranberry sauce melts. Add meatballs, cover and cook one hour. Serve over rice, noodles or mashed potatoes.
In a large Dutch oven, brown beef. Drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Put in large roaster. Add remaining ingredients. Stir well. Bake, uncovered, at 350° for 1 hour. Makes 25 servings.
Combine noodles, Parmesan cheese, eggs and seasonings; mix well. In greased 9-inch pie plate, layer half of noodle mixture and Cheddar cheese. Repeat layers. Bake at 350° for 20 minutes. Saute onion in margarine. Blend in flour. Gradually add milk. Cook, stirring constantly, until thickened. Add vegetables, tuna and Parmesan cheese. Stir over medium heat for 5 minutes. Cut pie in wedges and serve with sauce. Makes 6 servings.
Combine first 4 ingredients and mix well. In another bowl, beat eggs, then stir in whipping cream. Add melted butter and stir; gradually add sugar mixture, stirring until smooth. Stir in corn. Pour into lightly greased casserole (13 x 9). Bake at 350° for 45 minutes, until top is deep golden brown and set.
Wash quail or dove in cold water and pat dry with paper towel. Salt, pepper and dust with flour. Brown in mixture of half butter and half Crisco. Place birds in roaster and cover with water to which a tablespoon of Worcestershire and 2 tablespoons of lemon juice have been added. Cover roaster and cook in 250° oven until tender, but not falling apart, approximately 2 1/2 hours. If thicker gravy is desired, remove birds when done and add additional flour and cook slowly.
Mix and beat well. Pour in 3 greased round cake pans. Bake at 350° for 25 minutes.
Dip chicken pieces in melted butter and place in crock-pot. Sprinkle dry Italian dressing on chicken in crock-pot. Cook on low 5 to 6 hours. Half an hour before serving, melt cream cheese in mushroom soup in a saucepan and add onion. When blended well, pour over chicken in crock-pot and cook for remaining 30 minutes. Put cooked rice or noodles in a rectangular casserole and pour chicken and gravy over.
Add 2/3 cup milk to 2 cups flour mixture to complete Ready Mix. Dry ingredients will store well in covered container.
Core, peel and slice apples. Add only enough water to cook apples until soft. Press through a sieve, then processor until smooth. Measure pulp. Combine all ingredients. Cook for about 1 1/2 hours. Stir frequently to prevent burning. Put into sterilized jars with 1/2 inch left at top. Put on cap: screw band tight. Process for 10 minutes in hot water bath.
Pour oil in 9 x 13-inch pan and spread out evenly over bottom. Stir in rest of ingredients with fork or spoon until blended. Bake at 350° for 35 to 45 minutes.
Brown meat. Add remaining ingredients. Simmer about 30 minutes. Serve on hamburger buns.
Cream together the shortening and sugar. Beat in egg. Add remaining ingredients and mix well. Form dough into small balls. Dip in granulated sugar. Flatten slightly and place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Butter sides of a heavy saucepan. In it, combine sugars, corn syrup and milk. Heat and stir over medium heat until sugars dissolve and mixture comes to a boil. Cook to soft ball (234°) stage, stirring occasionally. Cool 10 minutes. Add vanilla and beat by hand 2 minutes. Add pecans and beat until mixture loses its gloss. Drop by tablespoons onto waxed paper. If candy becomes too stiff, add a teaspoon or so of hot water.
Cut steak into bite-size pieces. Put flour, salt and pepper on steak; brown in oil. Add water and simmer for 1 hour or until tender. Add more water if needed. Add soups and cook until thick. Serve on toast or favorite bread.
Mix well and store in dry containers. This is a great holiday gift idea. Pack in small fancy jars with ribbons or can be given as friendship or love gifts.
Boil green beans 15 minutes. Add carrots and boil for 10 more minutes. Drain beans and carrots. In skillet add diced onions and mushrooms to beans and carrots. Stir-fry in butter, oil and soy sauce. Add Swanson chicken and Season-All to taste. Cook 20 minutes, covered.
Place all ingredients except cheese and meat in blender. Mix for a few seconds. Pour into greased 9-inch pie pan. Sprinkle with cheese and meat and push gently below the surface with back of a spoon. Pie pan will be full to the rim. Bake at 350° for 45 minutes. Allow to set for 10 minutes before cutting. Serves 6 to 8.
Mix melted margarine with milk and vanilla. Add 1 box powdered sugar. Add coconut and nuts. Gradually add other sugar. Chill in refrigerator for about 1 to 2 hours, then form small balls about 1/2 to 1-inch and place onto buttered cookie sheet. Chill for 1 to 2 hours and place toothpick into center of each and chill again. Melt paraffin and chocolate chips. Dip coconut balls into melted chocolate mixture. Place onto cookie sheet. After short time (1 to 2 minutes), you may remove toothpicks and enjoy!
Brown meat, onion, bell pepper and rice. Add salt and chili powder. Add tomatoes. Place in a 2-quart greased dish and bake at 350° for 20 to 30 minutes, until cheese is melted.
Grind or use food processor on bacon, onion and cheese. Add Worcestershire sauce and mix. Spread crackers on baking sheet and broil at 500° until brown and bubbly.
Boil chicken (save broth). Pull chicken off bones. Put in bottom of casserole dish. Spread sour cream over chicken and put aside. Mix onion, celery and butter with chicken broth and boil until tender. Remove from heat. Add stuffing mix and mix well together. Pour over chicken. Bake at 350° for 30 minutes or until golden brown.
Mix together and bring to a boil, then cover and simmer 1 hour. Brown 3 cups onions in Crisco. Add 1 clove garlic and 1 small can mushroom	pieces	and stems. Pour into sauce and cook 2 hours longer. A little water may be added if sauce gets too thick.
Cream sugar and Crisco; add eggs, one at a time. Add flour and salt. Add lemon juice and extract. Bake at 325° for 1 hour.
Preheat oven to 450°. Put Crisco or Wesson oil in iron skillet and heat in hot oven or use 13 x 9-inch aluminum pan. Beat eggs in small bowl, adding sugar. Put cornmeal, flour and buttermilk in mixing bowl. Stir, mixing thoroughly. Add hot oil and stir in well. Add boiling water. Mix well (batter will be thin).
Preheat oven to 350°. Grease and flour two 8-inch round layer pans. Sift dry ingredients together into large bowl. Add shortening and 1/2 can of soup. Beat on medium speed for 2 minutes. Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently. Pour into pans and bake at 350° for 30 to 35 minutes. Let stand in pans 10 minutes. Remove and cool on rack. Frost with your favorite white frosting.
Spray pan with Pam. Preheat oven at 350°. Mix all ingredients together. Bake 25 to 30 minutes.
Rinse chicken and remove skin. Set aside. In a large skillet, bring 3/4 cup water to a boil and add remaining ingredients. Add chicken and reduce heat to low. Cover and cook 15 minutes. Remove cover and cook over high heat, turning frequently, until liquid turns thick and syrupy and chicken is coated with brown glaze. Continue to cook until chicken is done. Serves 5 to 7. Easy; can be prepared ahead.
Brown meat. Add onion and cook until tender, but not brown. Add corn, soups, sour cream, pimientos and seasonings. Mix well. Stir in cooked noodles. Pour into 2-quart greased casserole. Sprinkle crumbs over top. Bake 30 minutes or until hot in 350° oven.	Makes 8 to 10 servings.
Mix together and pour in an unbaked pie crust. Cook until done. Makes its own top.
Heat oven to 350°. Grease a 9-inch pie plate. Spread vegetable in plate. Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth. Pour over vegetable. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Take the biscuits out of the containers and cut into quarters. Mix an equal amount of sugar and cinnamon in a plastic bag. Place some of the biscuit quarters into the cinnamon/sugar mixture and shake. Continue until all biscuit quarters are covered with cinnamon and sugar. Place into a Bundt cake pan or baking dish. Melt brown sugar in margarine and pour over the top of the cinnamon biscuits. Bake approximately 20 minutes at 350° or until done.
Put beets in a bowl; set aside. Combine cornstarch with salt in small saucepan; stir in beet juice. Add vinegar, honey and oil. Cook slowly over low heat, stirring constantly until thickened. Add sauce to beets; let stand 10 minutes, then reheat. Serves 8.
Slice French bread in 3/4-inch slices and spread with mixture of butter, minced onion, mustard, poppy seed and lemon juice. Insert cheese and corned beef or ham slices in cuts. Press back into loaf shape and place on greased foil. Arrange bacon on top. Bake 20 minutes at 350°. Serves 4 to 6.
Place chicken in Dutch oven; add water and 2 teaspoons salt. Cook until chicken is very tender. Remove chicken from broth and cool. Bone chicken and cut into bite size pieces. Set aside.
In blender container or food processor bowl, combine all ingredients. Cover and process on high speed until thick and blended, about 30 seconds. To carry, pour into chilled thermos containers. Makes 4 servings.
Cook broccoli as directed on package; drain. Combine soup, eggs, mayonnaise, onion and cheese. Mix well. Add broccoli. Pour into buttered casserole and bake in oven at 350° until set. Remove from oven. Cover with chips or crackers and bake until light brown. Makes 4 to 6 servings.
Put cabbage, pepper and onion in large bowl. Sprinkle salt and sugar over mixture; let stand 30 minutes. Heat remaining ingredients and bring to a boil. Pour over cabbage mixture. Cool; seal tightly and refrigerate. Best when served after 24 hours in refrigerator. Will keep indefinitely.
Cook meat, onions and green pepper in a skillet until meat is slightly browned and vegetables are tender. Stir in remaining ingredients except cheese and simmer 30 minutes. Add cheese. Stir until melted. Pour into a large greased baking dish.
Beat eggs; stir in milk. Sift together flour, baking powder and salt. Beat in oil and add corn. Fry in hot oil in frying pan. Delicious served with butter and warm maple syrup.
Fry bacon, then remove from pan when done. Saute onions and celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water and vinegar. Boil for 2 minutes. Crumble bacon, then add bacon, potatoes and mayonnaise to seasoned sauce. Heat slowly on top of stove (or heat in a 300° oven for 20 minutes). Top with sausage and serve.
Brown sausage and drain. Mix cheese, sausage, water and Bisquick together. Roll into medium balls. Bake at 400° for 10 to 15 minutes. Makes 50 puffs.
Cream together oleo and sugar. Add eggs, one at a time, to creamed mixture. Add remaining ingredients to mixture. Mix well. Pour batter into an ungreased angel food cake pan. Bake at 325° for 70 to 90 minutes.
Combine mayonnaise with vinegar and seasonings. Chill all ingredients. When ready to serve, tear greens into bite-size pieces and place in bowl. Drain tuna and break into chunks over lettuce. Add grapes and dressing and toss lightly. Makes 6 to 8 servings.
Beat eggs light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add flour mixture. Mix well. Add nuts. Divide batter into 2 well greased loaf pans. Bake in 325 degree oven for 1 hr. or until done. Freezes well.
Shell eggs and cut in half. Remove the yolk carefully and mash yolks with fork. Add the next 4 ingredients and mix until smooth and fluffy. Spoon the yolk mixture into egg whites. Top each half with sprinkle of paprika.
Mix ingredients. Put in a lightly greased pan. Bake for 20 to 25 minutes at 350°.
Combine all ingredients except pecans in deep three quart casserole, mix well. Microwave on high 4 1/2 minutes, stir. Stir in pecans and microwave for 6 1/2 minutes; stirring at 3 minutes. Let cool for 1-2 minutes. Stir until mixture thickens; about 3-5 minutes. Spoon out onto wax paper or aluminum foil. Makes approximately 45 pralines.
Sift together flour, soda, cinnamon and nutmeg. Cream sugar, shortening and eggs. Add bananas. Add sifted dry ingredients and lastly add quick oats. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.