HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 300°. Mix nuts and butter in medium bowl until well coated. Add rest of ingredients except cereal. Spread in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake, stirring occasionally, for 15 minutes. Stir in cereal. Cool. Store in airtight container. Yields 6 1/2 cups snack.
Combine punch, concentrated lemonade and 7-Up in bowl; mix well. Pour in punch bowl. Add sherbet at serving time. Yields 30 servings.
Heat oleo and oil; add marshmallows and stir until melted. Pour mixture over popcorn, candy and nuts. Mix together; pack in buttered angle food pan.
Preheat oven to 300°. Combine oleo, cracker crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set; top with sour cream. Bake 5 minutes longer. Cool and chill. Garnish with your favorite topping. Refrigerate leftovers.
Sprinkle chicken with salt and pepper. Put in frying pan. Mix Coca-Cola, catsup and mustard; pour over chicken. Cover and simmer 45 minutes or 1 hour before removing cover, to let sauce thicken.
Pour over cucumbers, put on lids and cold pack for 5 minutes, after water comes to a boil.
Mix all ingredients, adding apples and nuts last. Mixture will be thick. Pour into Bundt pan. Bake 1 hour at 350°. Powdered sugar glaze is optional.
While chicken is cooking, cut up fresh vegetables into small pieces. If using broth from Swanson's canned broth, then you can place veggies and spices in immediately. Be sure to have chicken in very small pieces, also. Put noodles in and simmer for 1 hour.
Sift together sugar and flour. Bring to a boil the oleo, cocoa and water. Add milk, soda and vanilla. Add to flour mixture. Add eggs and beat. Bake in greased and floured jelly roll pan (16 x 11 x 1 1/2-inch) at 400° for 20 minutes. While still hot, spread on icing.
Mix together sour cream, sugar, lemon juice, salt, sesame seed and pepper. Add cucumbers and onion. Chill for 20 minutes before serving.
Beat cream cheese until soft. Combine milk and Cool Whip, then mix together with peanut butter, powdered sugar and cream cheese. Pour into pie shell; freeze.
Place trout in a single layer in a plastic bag or glass baking dish. Combine the soy sauce, ketchup, lemon juice, oil and rosemary. Pour into bag or dish. Cover (or close bag) and let stand for 1 hour, turning once. Remove fish, reserving marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium coals for 8 to 10 minutes or until fish is browned on the bottom. Turn and baste with marinade. Grill 5 to 7 minutes longer or until fish flakes easily with a fork. Serve with lemon, if desired. Yields 6 servings.
Combine ingredients. Add to taste salt, garlic, pepper, 1/2 lime or lemon juice, vinegar or oil to give creamier texture. Mix everything together, taste and then add a touch of Tabasco sauce if you like it a little hotter.
Cook cake according to directions on box. Heat pineapple and sugar until boiling. Spread pineapple and sugar on cake while still hot. Let cool. Fix pudding according to directions on box and spread on cake. Spread Cool Whip on pudding. Sprinkle chopped nuts on cake. Keep refrigerated.
Mix chicken, cream cheese, milk and onion. Place 1/3 cup in each flour tortilla and roll. Place seam side down in greased baking dish. Mix together sour cream, soup and drained chilies and pour over enchiladas. Cover with foil. Bake 35 minutes at 350°. Top with Cheddar and Monterey cheese. Bake, uncovered, until melted.
In large skillet sprayed with nonstick spray, brown and saute onion. Spread with mustard and place on sprayed cooking sheet. Place ham on each bread slice, then spoon on sauerkraut. Top with slice of cheese and spoon on onions. Put in 350° oven to get it hot. Then run under broiler.
Mix and wrap in Saran Wrap. Refrigerate 24 hours. Remove wrap. Form into 2 rolls, about 2 inches in diameter. Bake on broiler rack at 300° for 1 hour. Freezes well.
You will need 250 paper bowls, 250 napkins and 250 plastic spoons.
Heat vinegar, sugar and oil. Cook carrots in salted water 8 to 10 minutes. Combine with onions and pepper. Stir remaining ingredients into bowl over carrots. Marinate overnight. Drain as needed. Will keep several weeks.
Heat milk and sugar to near boiling. Cool and place in freezer until partially frozen. Remove from freezer and add juices. Stir and place in freezer again until firm. Serves 4. Ingredients can be doubled to serve 8.
Mix all ingredients together. Let stand for 2 to 3 hours. Very good with fresh, cooked crab.
Combine sugar, water and salt. Bring to a rolling boil. Boil for 2 minutes. Place marshmallow cream in a large bowl and pour hot syrup all at once into it. Stir until candy loses its gloss. Add nuts. Drop by spoonfuls onto waxed paper.
Cream margarine, sugar and add vanilla. Add eggs. Stir in flour and add nuts. Mix well. Spread 3/4 of batter in a greased 13 x 9-inch pan. Cover with pie filling and add rest of batter. Bake at 350° for 50 minutes. When cool, sprinkle with powdered sugar.
Mix flour, sugar, soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix well. Add pineapple, coconut and walnuts. Makes 9 inch square pan (for 9 x 13, double recipe). Bake in preheated oven at 350° for 40 to 45 minutes or until toothpick comes out clean. Cool.
Mix sugar, flour and salt together in a saucepan. Slowly add milk, stirring until smooth. Heat to a full boil over medium high heat. Reduce heat to low and continue. Beat egg yolks in bowl. Add a little of the mixture to the yolks; stir. Add yolks to milk mixture gradually. Continue to cook for 5 minutes more. Remove from heat and add vanilla.
Saute onions in oil. Mix ingredients according to order given; bake, uncovered, at 350° for 1 1/2 hours.
Bring chicken to a boil in a medium saucepan; stir in couscous. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Remove couscous to a serving platter; set aside and keep warm. Combine apricot nectar and mustard in a large skillet; bring to a boil. Add chicken; cover. Reduce heat and simmer 10 minutes or until done. Remove chicken from skillet, reserving liquid from skillet. Place chicken on top of reserved couscous; set aside and keep warm. Bring liquid to a boil; cook, uncovered, 10 minutes. Spoon sauce over chicken; sprinkle with minced basil. Garnish if desired. Serves 6.
Heat oven to 350° (moderate). Mix butter, sugar, vanilla and chocolate thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. If dry, add 1 to 2 tablespoons cream. Wrap level tablespoonful of dough around well drained maraschino cherry. Place 1-inch apart on ungreased baking sheet. Bake 12 to 15 minutes. Cool.
Cook carrots in 1/2-inch water with 1/2 teaspoon salt added until just tender. Drain. In a small skillet, melt butter. Add brown sugar and stir until dissolved. Add carrots and cook over low heat, turning until well glazed. Makes 8 servings.
Combine cranberries with sugar and let stand 2 hours. Add marshmallows to whipped cream and let stand 2 hours. Combine all and chill. Add nuts if desired.
Mash meat and sour cream together. Stir in steak sauce and pickles. Beat until smooth and light. Chill. Serve with assorted crackers. Makes 2 cups.
Brown pork chops in deep skillet. Chop onion and add to chops in pan, then stewed tomatoes and rest of ingredients. Cover and simmer 30 minutes until done.
Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie shell. Pour 1 cup milk in bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes. Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate for at least 2 hours. Chill for 2 hours. Garnish with whipped topping.
In a small dish, melt chocolate in the microwave. Dip spoon into melted chocolate, filling bowl of spoon. Place spoon on a cookie sheet lined with plastic wrap. Repeat with remaining spoons. Chill until set. Re-dip spoons to coat underside. Stand spoons up in a glass to keep bottom coating from smearing. Chill until set. Wrap the bowl of the spoon with plastic wrap and tie with a ribbon. Used to stir hot coffee or cocoa. Makes a great gift with Hot Chocolate recipe (above).
Beat eggs. Add other ingredients. Pour into pie shells. Bake at 400° for 10 minutes and at 375° for 25 minutes.
Mix dry ingredients and stir into beaten eggs, melted butter and vanilla. Bake for 30 minutes at 350° in greased 8 x 8 pan. Cool; cut into small squares and roll in powdered sugar.
Dissolve gelatin in hot water; cool. Add 7-Up, strawberries, pineapple and nuts. Chill until firm.
Boil water and margarine. Add everything else. Spread in a cake pan; cool. Take 1/3 of the mixture and mix with 1 1/4 cups of flour. Form into a log. Cut into 16 pieces; roll out thin. Cook on a hot griddle until lightly brown on both sides. Store in a damp towel. Refrigerate or freeze.
Pour fruit with juice in bottom of 9 x 13-inch pan. (If fruit is in larger pieces, slice them smaller.) Sprinkle cake mix over fruit and juice. Put chopped nuts on top of dry cake mix. Drizzle melted margarine on top. Bake at 350° until brown and bubbly (20 to 30 minutes). Serve hot or cold with ice cream or whipped cream.
Combine sugar and syrup in pan and heat to boiling. Add peanut butter, vanilla and cereal. Mix thoroughly. Drop by teaspoon onto wax paper.
Saute bacon and onion in pot. Add dissolved bouillon cube, liquid, pepper flakes, salt and pepper. Let simmer for 10 minutes. Add greens. Cook until greens are tender on low heat, from 1/2 hour to 3/4 hour (30 minutes to 45 minutes).
In saucepan, melt butter; set aside. In bowl, mix sugar, cinnamon, cloves and pecans; set aside. In large 13 x 9-inch pan, layer filo (3 or 4 sheets) and brush with butter. Sprinkle with pecan mixture. Layer more filo brushed with butter, pecan mixture, etc., ending with filo. Cut into 4-inch square and cut 4-inch squares into 2-inch triangles. Bake at 375° until golden brown. Cool.
In slow cooker, combine all ingredients, except peas. Simmer for 7 to 8 hours on medium heat. Add peas; simmer for 30 minutes. Makes 6 servings.
Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. Beat together oleo, eggs and sugar until blended. (Add eggs one at a time, beating well after each.) Stir in vanilla and zucchini. Add dry ingredients alternately with milk, including nuts, with last addition. Pour into greased and floured 10-inch tube or Bundt pan or 9 x 13-inch pan. Bake about 1 hour at 350°. Glaze with confectioners icing.
In a saucepan, saute onion in oil until tender. Stir in ketchup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place franks in a 1-quart baking dish. Pour sauce over. Bake, uncovered, at 375° for 30 minutes. Serve over toast points or rice. Yields 5 servings.
Place asparagus and water in 1-quart casserole; cover. Microwave at High 4 1/2 to 5 1/2 minutes, or until asparagus is hot, stirring after half the cooking time to break apart. Drain. Cover and set aside. In small bowl or 1 cup measure, combine lemon juice, Tabasco sauce and seasonings. Pour mixture over asparagus. Toss to coat. Sprinkle with sunflower seeds. Garnish with lemon slices if desired.
Cut up chicken; place in a 9 x 13-inch baking pan. Blend milk, enchilada sauce and soup; pour over chicken. Bake at 400° for 1 hour.
Trim off the green and pink parts of the rind and cut into cubes. When you have 3 1/2 quarts prepared, cover with water and cook until just tender, about 20 minutes. Add alum to the water and let stand overnight. (If the weather is extremely hot and humid, keep the pan in the refrigerator.)
Preheat oven to 325°. Grease and flour Bundt pan. In bottom of pan, sprinkle 1/2 cup of chopped pecans. Mix ingredients together and pour into Bundt pan. Bake 1 hour. Remove from oven and while still hot, pour rum glaze over it. Leave cake in pan for at least 30 minutes to allow glaze to soak in.
Add together 2 cups all-purpose flour, 1 cup oatmeal, 2 teaspoons baking soda and 1/2 teaspoon salt.
Cook sausage; drain. Combine soup, milk, sage and sausage. Stir in biscuit mix. Fill greased muffin cups. Bake at 400° for 15 to 20 minutes.
Saute onion and garlic in oil. Add remaining ingredients and simmer 20 minutes. Yields 1 cup.
Cut potatoes into large chunks and put into greased casserole. Mix rest of ingredients, except marshmallows, and pour over potatoes. Bake for 35 minutes at 325°; top with marshmallows to cover and bake for 5 minutes more.
Combine and mix well flour, cream of tartar, baking powder and salt. Combine oil and milk. Stir into the flour mixture until it forms a ball and pulls away from the sides of the bowl. Form into biscuits and place on baking sheet. Bake at 425° for about 10 minutes or until lightly browned.
Combine one stick of melted margarine and the crushed graham crackers in a 9 x 13-inch pan. Mix margarine and sugar with electric mixer for 15 minutes until fluffed and spread over graham cracker crust. Chill for 30 minutes.
Preheat oven to 450°. Cut fish in serving size pieces. Spray a nonstick cookie pan with cooking spray.
About 1 hour before dinner, cook the noodles according to the package directions, adding the minced onions. Drain. Add the butter. In a bowl, combine the tomatoes, garlic salt, salt, pepper and parsley. In an 8-inch square baking dish, place half of the noodles, half of the tuna, half of the cheese and pour half of the tomato mixture over the layers. Repeat the layers, ending with the tomato mixture. Bake, uncovered, at 350° for 40 minutes. Serves 4.
Prepare dinner as directed, using 3/4 cup milk. Saute onion and green pepper in margarine. Add to prepared dinner with remaining ingredients. Pour in 1 1/2-quart casserole. Cover top with bread crumbs (optional). Bake at 350° for 30 minutes.
Crush Oreo cookies in blender. Cream together butter, cream cheese and powdered sugar. In a separate bowl, combine pudding mix, milk and Cool Whip. Blend two mixtures. Layer the crushed cookies, then creamed mixture, ending with cookies.
Brown hamburger meat and drain. Mix other ingredients; put in oblong dish. Bake at 325° for 40 minutes.
Cream sugar and eggs. Add oil and sifted dry ingredients. Blend in sliced apples and raisins. Pour into greased and floured 10 x 15-inch pan. Bake at 350° for approximately 50 minutes.
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 to 10 minutes or until crisp-tender. Meanwhile, in a skillet, saute the sesame seeds and garlic in oil. Drain beans; stir into garlic mixture. Season with salt. Makes 6 servings.
Arrange chicken in a greased 13 x 9-inch baking dish. Top with cheese slices. Combine soup and wine. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle with margarine. Bake at 350° for 45 to 55 minutes.
Dissolve Jell-O in hot water and stir in cold water. Chill until almost firm. Stir until fluffy. Blend in cream, marshmallows, pineapple, nuts and cherries. Break 1/2 an angel food cake into bite size pieces. Arrange in a 9 x 4-inch cake pan. Cover with part of Jell-O. Break up remainder of cake and repeat layers. Chill overnight and cut into squares.
Cut corn from cob and scrape cob or grate corn. Mix flour, salt and baking powder. Add grated corn and bacon drippings. Add enough milk to make a good batter. Mix well and pour into a greased iron skillet (hot). Bake at 425° until golden brown. Good with cow butter.
Cream the butter. Add beaten eggs, sweetener and milk. Sift and mix dry ingredients and add to first mixture. Beat in vanilla, raisins and oats. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes.
Scrub potatoes. Microwave butter in dish 1/2 to 1 minute on High or until melted. Blend garlic salt, paprika and cheese. Quarter potatoes lengthwise; dip cut edges in butter mixture. Arrange cut side down in dish. Cover with paper towels. Microwave 10 to 12 minutes on High or until potatoes are tender, rearranging once or twice.
Flour bird lightly. Salt and pepper. Slice 1/2 stick butter. Cover with thin layer of onions. Arrange pheasant on onions, then cover pheasant with a thin layer of onions and remaining butter. Add 1/2 cup water. Bake at 250° for 4 hours. Recipe may be used for quail or other small birds. Makes 6 to 8 servings.
Chop and mix cabbage, onion, pepper and carrots. Mix in remaining ingredients together and pour over the slaw mixture. Refrigerate and stir occasionally, until time to serve. The longer the slaw is in the fridge, the better it tastes!
Preheat oven to 375°. In large skillet, brown meat; pour off fat. Add onion, cook and stir until tender. Stir in remaining ingredients, except spaghetti and cheese. Simmer 10 minutes. Stir in cooked spaghetti. Turn into greased 2-quart shallow baking dish, 12 x 7-inches. Bake 20 minutes and top with cheese. Bake 5 minutes longer. Refrigerate leftovers.
Prepare macaroni according to package directions. Drain. Add ham strips, celery and green onion. Blend together mayonnaise and vinegar; stir in parsley, cheese, garlic, salt and pepper. Toss dressing with macaroni mixture. Cover; refrigerate 1 to 2 hours to blend flavors. Makes 6 to 8 servings.
Combine gelatin and boiling water, stirring until completely dissolved. Cool. Add fruits and nuts; stir to combine. Pour half of the gelatin mixture into an 8 x 12-inch pan. Refrigerate until set, about 1 hour. Keep remaining gelatin at room temperature. Spread sour cream evenly over set gelatin. Pour remaining gelatin over this. Cover and refrigerate until set, about 1 1/2 hours or overnight.
Dissolve jello in boiling water. Stir in frozen fruit, bananas and pineapple. Take half the mixture and place in mold or 8 x 11-inch pan and let set. Spread sour cream over set mixture. Pour remaining mixture over that and let set again.
Mix together the flour, nuts, sugar, salt, soda, ground cloves and cinnamon. Stir in the oil, eggs and baby fruit. Do not beat. Bake in greased Bundt pan at 325° for about 1 hour. Let cool in pan 10 minutes. Invert on plate.
Place all ingredients in a Dutch oven and cover. Bake at 250° for 5 hours or use a crock-pot. Do not peek! Makes 6 servings.
Blend all ingredients by hand. Chill and serve with snack crackers, tortilla chips or Fritos.
Cream shortening and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Sift dry ingredients together. Add alternately with milk and vanilla, beating after each addition. Fold in nuts, then stiffly beaten egg whites. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 60 minutes or until done. Remove from pan to wire rack and drizzle glaze over hot cake.
Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch headspace. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 pints.
Dissolve gelatin and salt in boiling water. Add cold water and lemon juice. Chill until thickened. Fold in banana slices, celery and nuts. Pour into 3 or 4-cup mold. Chill until firm. Unmold and serve with crisp lettuce and mayonnaise.
Mix together shortening and sugar until creamy. Add egg, pumpkin and vanilla and blend. Combine all dry ingredients and blend into batter a little at a time. Add raisins or nuts. Bake at 350° for 10 to 12 minutes.
In large bowl	beat together butter and sugars. Blend in eggs and vanilla.	Add peanut butter. Mix well.	Stir in oats, soda and chocolate chips.	Drop by teaspoons on greased cookie sheet. Flatten with fork. Bake at 350° for 10 to 12 minutes. Makes a bunch.
Brown hamburger in skillet with finely chopped onion. When brown, remove from heat and drain; then add taco seasoning. Stir until well mixed. Cover and let stand. Separate crescent rolls into 8 triangles per package. Place triangle rolls on pizza pan in a circle, overlapping when necessary with the wide end toward the center of the pan. Let the pointed end hang off the side of the pan. There should be a circle in the middle of the pan about 5-inches across that is not covered. Place one scoop of the hamburger mixture in each crescent roll, then bring the pointed end over it to make a bundle. Continue this process until all rolls are filled and covered. Bake at 375° for about 20 minutes or until golden brown. Cut tomatoes into cubes. Break lettuce into bite size pieces. When taco is removed from oven, let cool slightly, then sprinkle lettuce and tomato in the center of the pan. Cover with shredded cheese.
Bake, covered, at 350° for 4 hours. Can also be done in crock-pot at low 8 to 10 hours.
Dissolve jello in boiling water. Chill. Whip evaporated milk until stiff. Whip gelatin and stir in juices and sugar. Fold in evaporated milk. Put in 9 x 13-inch pan which has been layered with crushed Famous chocolate wafers mixed with melted butter. Top with grated semi-sweet chocolate square. Refrigerate.
Mix olive oil, lemon juice, salt, pepper and coriander. Pour over lettuce, onions, olives and garbanzo beans. Chill covered 45 minutes. Place cream cheese in freezer for 30 minutes to help firm it up. Cut into cubes and refrigerate immediately. At very last minute, mix into lettuce. Serves 8.
Preheat oven to 375°. Spray casserole dish with Pam. Combine sausage, potatoes, carrots and onion. Put in casserole dish. Salt and pepper. Pour small amount of Crisco oil over all. Stir. Bake 1 hour or until potatoes are tender.
Mix flour with cocoa powder and spices. Set aside. Beat eggs. Add sugar. Beat in butter, jam, nuts, raisins, apple butter, buttermilk and crushed pineapple. Beat in dry ingredients. Divide batter between three prepared cake pans. Bake at 325° for 25 minutes. Frost with Caramel Frosting.
In skillet with oil, cook chicken breasts with onion. When chicken is cooked through, add tomato sauce, mushrooms and parsley flakes. Simmer 5 to 10 minutes. Serve over rice.
Make a cream sauce with butter, flour and cream. Add salt, pepper and sherry. Remove from heat and add crab meat. Pour the mixture into buttered casserole or individual baking dishes. Sprinkle with grated cheese and cook in hot oven until cheese melts. Serves 4.
Heat a little olive oil in your wok or pan. Put the lobster Delights in the hot oil and cook until they are hot (about 2 to 3 minutes). Add the pasta ready and stir until the sauce is hot. Spoon over cooked rice (or pasta). If you wish to include other vegetables, cook them 5 to 7 minutes in the oil, then add the Lobster Delights.
Combine sugar, water and syrup in pan, bring to a boil and cook to a hardball stage. While syrup is cooking, beat the egg whites with cream of tartar and salt. Don't beat until dry. When syrup is ready, pour slowly into egg whites and beat with mixer until smooth, at medium speed. Continue to beat until it stands in soft peaks. 10-15 minutes. Add vanilla. Drop by teaspoon onto wax paper.
Combine first 5 ingredients in a 4-quart saucepan. Stir over medium heat until blended. Bring to a boil and boil for 5 minutes. Remove from heat and stir in chocolate bits, vanilla and nuts until chocolate is melted. Pour into a buttered pan, 9 x 9-inches. Cool and cut while warm. Makes 5 pounds.
Broil onions 20 minutes. Cut off tops. Slice down center side; cut off bottom. Separate the onion circles (leaves). Mix together beef and next 5 ingredients. Add tomatoes (helps cook the rice). Hold the onion circles (leaves) open and add small ball of meat mixture; roll onion around the meat. Put in frying pan with olive oil; brown bottom 15 minutes. Add beef broth. Simmer 45 minutes.