HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sauce ingredients and pour over chicken in baking dish. Cover with foil and bake at 350° until done. Turn chicken after first 1/2 hour.
In skillet, melt butter. Put in coconut and nuts and toast; set aside to cool. Mix the cream cheese, Eagle Brand milk and Cool Whip. Put half of the toasted mixture in with the Cool Whip mixture. Stir well; put this mixture into the two pie crusts. Sprinkle the remaining 1/2 of the toasted mixture on top of the pies. Then drizzle ice cream topping on top of each pie. These freeze well or keep in refrigerator if you do not freeze.
Put roast, potatoes and carrots into a large roasting pan. Add mushroom soup and dry onion soup mix. Mix well, using hands if you wish. Cover and bake in 300° oven for three hours. Oh! so good.
Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves 6. Enjoy!
Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open. Then remove cover of the saucepan. Add the sugar and let them all boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire.
Cook and drain mixed vegetables. Add next four ingredients to cooked vegetables. Place in casserole dish. Use crumbs on top and put pats of butter on the crumbs. Bake at 350° for 30 minutes.
Place rolls in bottom of Bundt pan. Pour ingredients in order over rolls. Melt stick of oleo and pour over all. Let sit overnight on counter (not refrigerated). Bake 20 minutes at 350°.
Melt margarine. Add broth and mix with dressing mix. Put 1/2 of this mixture in bottom of 9 x 13-inch baking pan. Combine chicken, celery, onion and mayo. Put this over dressing for the second layer. Put remaining dressing over for third layer. Beat egg and milk together and pour over the third layer. Cover pan and set in refrigerator overnight.
Mix all ingredients together. Bake 1 hour at 350° in buttered casserole dish.
Mix ingredients together, adding flour gradually, enough to make a soft dough. Roll and cut with cookie cutters. Sprinkle with sugar and place a raisin in the center. Bake at 375° for 8 to 10 minutes. These cookies remain soft. Makes 36.
Mix flour with baking soda. Combine butter, sugars, pudding mix, and vanilla in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff)
Combine and whisk together all liquid items. Sift together all dry ingredients; combine. Fold apricots, dates, raisins and nuts into mixture. Bake in Bundt pan or loaf pan, greased with Pam and floured. Bake at 350° for about 40 to 50 minutes or until cleanly tested.
Mix first three ingredients and spread in a 9 x 13-inch pan, lightly greased. Cook at 300° for 15 minutes, until set. Cool completely. Mix cream cheese and sugar; fold in 1/2 of Cool Whip. Spread on cool crust. Mix chocolate pudding mix with milk. Beat until it begins to set. Spread on other mixture. Cool in refrigerator for 30 minutes until set. Add rest of Cool Whip. Sprinkle on chopped nuts or shaved chocolate or lemon rind.
Mix all ingredients. Place in greased casserole. Bake at 350° for 40 minutes. Garnish with crushed potato chips.
Mix ingredients together. Form meatballs around a chunk of pineapple, making sure all the pineapple is covered. Bake at 350° until done.
Melt 2 tablespoons butter in skillet. Add coconut, stirring constantly, over low heat, until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups coconut. Spread and sprinkle with rest of coconut.
Drain fruit; set aside. Reserve 1/2 cup liquid. Stir liquid into salad dressing. Stir over medium heat until it boils. Add stuffing. Spread in a 13 x 9 x 2-inch pan. Add chicken. Sprinkle with salt and pepper. Brush with additional salad dressing. Bake in a 350° oven for 1 hour. Melt marmalade; arrange fruit around chicken. Brush with marmalade. Bake 15 minutes. Serves 8.
Preheat oven to 350°. Mix all ingredients together and bake for 20 minutes. Serve with Ritz-type crackers for dipping.
Cut cucumbers and onions; toss with salt. Place in large magnelite or heavy pot. Cover for 1 hour. While cucumbers are standing for 1 hour, mix remaining ingredients together. Heat until just boiling. Drain cucumbers. Add mixture. Heat until boiling. Process into hot jars and lids. Yields approximately 9 pints. If jars are sealed, it does not require refrigeration.
Preheat oven to 400° and grease 12 muffin cups. Combine dry ingredients in large bowl, making a well in the center. Combine wet ingredients and pour into well. Add morsels and stir just until moistened. Fill cups 3/4 full. Sprinkle with 1 teaspoon nuts. Bake 18 to 20 minutes. Cool 5 minutes before removing from pan.
Cook sliced squash until fork-tender; drain. Saut onions and pepper in butter. Add all ingredients except crumbs. Pour into 1 1/2-quart greased casserole. Top with crumbs. Bake at 350° for 30 minutes. Serves 6. Can freeze. Can do ahead.
Wash and separate chicken breasts. Place in crock-pot. Mix soup, sour cream or yogurt and flour and pour over chicken. Cook on low heat for 8 to 10 hours. If necessary to cook more quickly, cook chicken and soup only at high heat for 3 to 5 hours, adding sour cream or yogurt and flour during last half hour of cooking. Serve over rice or noodles.
Prepare filling as per instructions on box. Use 2 boxes for thicker pie. Fill crust and finish cooling in refrigerator. Add vanilla to cream and beat until frothy. Add sugar slowly and continue beating until stiff peaks form. Spread over pie and serve or store in refrigerator. Almost sugar free.
Put all ingredients, except bacon, in a covered pot and simmer just until tender. Saute diced bacon until a light brown. Put cooked zucchini (include any liquid in pot) and sauteed bacon into blender at medium speed about 1 minute, doing 1/3 at a time. You can freeze zucchini soup.
Cook rice according to directions. Cook broccoli until tender. In a large pan, melt together Cheez Whiz and cream of mushroom soup. Stir until well blended. Add rice and broccoli; mix together. Put in an 8 x 8-inch casserole dish. Heat in 350° oven until sides bubble (approximately 15 minutes). Sprinkle with French fried onion rings. Brown for 5 minutes. Serves 6 to 8.
Cut tops off peppers; remove seeds and membranes. Parboil in boiling water for about 5 minutes. Saute beef and onions in butter until cooked through.
Whip cream until thick. Mix chocolate with cream. Place a layer of graham cracker on the bottom of a medium size pan. Place layer of cream mixture on top of bottom layer of gram. Build your cake from there, ending in cream mixture. Refrigerate over night. Keep Refrigerated.
Mix brown sugar, flour and spices in a large mixing bowl. Cut margarine into sugar mixture and blend until mixture is crumbly. Peel and slice apples into 1 1/2-quart baking dish, which has been greased. Add water or juice. Sprinkle sugar mixture on top. Bake at 350° for 1 hour.
Combine and bring to boil above ingredients; cook until chicken is done. Remove chicken and shred or chop. Return chicken to stock and add 2 cans white Northern beans. Top with Monterey Jack cheese, chips and salsa as desired (garnish).
Mix all ingredients, alternating flour and sour cream. Grease and flour 8 x 8-inch square pan. Pour in half the dough. Sprinkle with a mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Pour in remaining dough and top with 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 30 minutes.
Cut meat diagonally across grain into strips 1/4-inch thick. Heat cooking oil in skillet and brown meat quickly. Drain off oil.
Mix all ingredients together. Heat oven to 350°. Pour in one tablespoon of oil or shortening in each muffin tin. Heat oil. Pour in cornbread mix and bake until brown.
Toast seeds and almonds in 375° oven for 5 minutes. Mix all ingredients together. Blend canola oil, vinegar, sugar, and seasoning packet from noodles. Pour over slaw 15 minutes before serving.
Cook sausage until brown and crumbly; drain. Separate dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides, sealing to make crust. Spoon sausage on crust; sprinkle on potatoes. Top with Cheddar cheese. Beat eggs with milk, salt and pepper; pour into crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Simmer corned beef in water to cover for 2 hours. Add turnips. Cook 30 minutes. Add carrots and potatoes; cook 30 minutes longer or until meat/veggies are tender. About 1 hour before meat is tender, cook beets; skin and keep warm. Begin cooking cabbage in a large kettle about 30 minutes before meat is tender. Slice meat. Arrange on a large, warm platter. Spoon hot veggies around meat. Pour melted butter over veggies. Sprinkle with parsley. Serve with horseradish sauce and mustard.
Remove bones from fish and skin. Flake with fork. Combine all ingredients and mix well. Place in loaf pan. Bake at 350° for 45 minutes.
Boil 7 cups water and 2 cups sugar; cool. Bring to a boil 2 cups water and steep tea bags for 5 minutes. Mix orange juice and lemonade with vodka and freeze, stirring occasionally.
Fry ground meat with its own juice. Add the onions, tomatoes, bell peppers and salt and pepper when it is brown; taste it before. In a large bowl, pour the corn flour, 1 tablespoon salt and the water; handle it until it is soft. Make little balls and start to make little tortillas with a tortilla machine.
Stir-fry all ingredients in the 3 tablespoons butter, 1/4 teaspoon garlic powder and 1 teaspoon oregano. Heat through. Stir in 1/2 cup Parmesan cheese. Serve over buttered pasta with additional cheese.
In a large bowl, combine both cans of undrained pineapple, lime gelatin, marshmallows and mints. Cover and refrigerate for several hours. Fold in Cool Whip. Spoon mixture into paper baking cups in muffin tins. Cover and freeze 6 hours or more. Peel off paper and serve on lettuce. Garnish with a red cherry. Can be kept frozen in covered container for a length of time.
Saute peppers, onions and mushrooms in cooking oil in large frying pan until soft and tender. Brown chopped meat and drain fat. Add vegetables to meat mixture. Add tomato sauce and remaining ingredients. Bring to boil, then simmer 20 to 25 minutes. Cook macaroni according to package directions and add to meat mixture.
Dice and cover carrots, onion and celery with just enough water to cover them and simmer while peeling potatoes. Peel and dice potatoes. Add to carrots, onion and celery. Add enough water just to cover vegetables. Cook until done. Turn off the heat and add margarine, evaporated milk and sprinkle in parsley. Make sure soup is off the heat because evaporated milk will curdle.
Mix oats and cereal together in large bowl. Bring sugar and syrup to a boil over medium heat. Add peanut butter and vanilla. Mix well. Pour over cereal mix and mix well. Add chocolate chips. Mix. Pour in 9 x 12 inch greased pan. Press firmly to set. Cut into squares.
Heat berries and sugar to a gentle boil. Mix Bisquick and milk with fork. Spoon dough onto berries. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Cool slightly and serve with whipped cream.
Place roast in covered baking dish. Add beef broth, seasoning mix, water, oregano and pepperoncini. Cover and bake at 275° for 5 hours until tender. Remove meat from pan and shred. Place meat back in pan, add pepperoncini and mushrooms. Cook 30 minutes more.
Mix together. Cover and let set for 21 hours in refrigerator. Very good with baked ham.
Mix all ingredients except gravy. Spread in a loaf pan. Chill in refrigerator overnight. Cut into 8 serving pieces. Coat the "steaks" with flour and fry in a little margarine. Place fried "steaks" in a crock-pot; cover with gravy and cook on high for 1 1/2 hours.
Preheat oven to 375°. Stir yeast into 1/4 cup warm water and let stand 5 minutes to dissolve. Pour milk into large bowl; add flour (3 cups) and dissolved yeast. Blend well. Cover and let rise in warm place until double in bulk (approximately one hour). Add sugar, salt, cinnamon, eggs, butter and 3/4 cup flour. Blend well. Turn out on lightly floured board and knead gently, working in remaining 3/4 cup of flour until dough can be easily handled. Knead in raisins. Pull pieces of dough about the size of medium lemons; roll into 8-inch long rope and form into coil. Arrange into buttered 9-inch cake pans. Cover and let rise until double in size (approximately 1 to 1 1/2 hours). Brush tops with milk. Bake for 25 minutes.
Cook sugar, Karo, peanuts and salt 4 minutes at full power. Stir. Cook 3 minutes. Add butter and vanilla. Cook 2 minutes. Stir in soda until golden brown. Pour on buttered cookie sheet. Break into pieces when cool.
Boil chicken. Remove cooled chicken from bone. Reserve the water from the chicken to boil spaghetti in. Saute mushrooms, celery and onion. Add chicken and soup to cooked veggies and mix. Add cooked spaghetti. Put in casserole. Mix in 1/2 of cheese. Top with remaining cheese. Bake, uncovered, at 350° for 25 minutes.
Melt butter in saucepan over medium heat. Blend in flour. Remove from heat and gradually stir in warm milk. Return to heat and stir until thickened. Add seasonings, then cheese. Cook until melted. Remove from heat and stir in sherry.
In a medium sized bowl, combine all ingredients and mix well. Cover and let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands. Makes 2 quarts.
Drain juice from potatoes, saving 1/2 cup. Add cream chicken soup, milk and potato juice. Add remaining ingredients. Stir good and simmer 15 minutes.
Mix sugar, butter, salt and cherries. Bring to a boil and cook a few minutes. Taste for desired sweetness. Combine cornstarch to thicken cherries. Bake at 425° until crust is golden brown.
Heat oil in skillet over medium-high heat. Add shrimp, onions and garlic and saut until shrimp just begin to turn pink (about 1 minute). Remove from heat and add tequila. Return to heat and bring to a boil, scraping up any brown bits. Transfer to a medium bowl to cool. (Can be prepared 6 hours ahead.) Cover and refrigerate.
In electric skillet, bring liquid to boil. Rub chicken parts with salt and garlic salt. Add chicken parts to cola mixture and cover. Simmer 1 hour, turning occasionally. Serve with rice. If juice is watery, add cornstarch or flour to thicken and pour over chicken and rice.
Combine shortening and peanut butter. Add the sugars, then the beaten egg. Combine dry ingredients and add to mixture. This makes a stiff dough. Roll into balls, flatten with a fork and place on an ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Cream sugar and oleo. Add eggs and mix. Add buttermilk and mix. Add vanilla. Sift dry ingredients and mix into batter. Drop by heaping tablespoons onto greased cookie sheet (about 6 to 8 per sheet). Bake at 375° for 10 to 12 minutes. Sprinkle with granulated sugar while hot or ice.
Blend together the butter and sugar. Beat in eggs and vanilla. Sift dry ingredients together. Add dry ingredients and water alternately to egg mixture. Rinse, drain and chop sauerkraut and stir into cake batter mixture. Turn into two 8-inch or one 9 x 13-inch pan and bake in a 350° oven for 30 minutes or until center springs back when lightly pressed. Ice and fill with Mocha Whipped Cream or Powder-Sugar Icing.
Brown ground beef and onion in large saucepan. Drain off fat. Add remaining ingredients. Bring to a boil and simmer, covered, 30 minutes or until vegetables are tender.
Alternate layers as follows: beans, water chestnuts, and cheese. Mix all other ingredients, except onions, thoroughly and pour over layers. Bake at 350° for 45 minute to 1 hour. Put onions on top for last 15 minutes of baking time.
Mix well. Pour into an 8 x 8-inch pan. Bake at 425° for about 20 minutes.
Beat together butter and sugar. Add egg and beat well. Add flour and beat well. Add vanilla and beat. Stir in chocolate chips, nuts or M&M's. Spoon onto greased cookie sheet. Bake at 350° until cookies are golden brown. Makes about 2 dozen. Recipe may be doubled.
Beat egg and sugar, add orange juice and oil. Mix flour and dry ingredients together. Sift, add to egg mixture. Add nuts and blueberries, mix well. Turn into greased loaf pan and bake at 350° for 50-55 minutes.
Boil potatoes 30 minutes; cool. Dice. Cook peas 3 to 5 minutes; cool. Mix remaining ingredients; add to potatoes and peas. Gently stir together. Makes 8 servings. Calories: 255 per serving.
Fry bacon; remove and drain. Leave 1 tablespoon of grease in pan. Saute onion and green pepper in grease. Mix all ingredients. Spoon into lightly greased 1 1/2-quart casserole. Sprinkle bacon crumbs and cheese over top. Cook at 350° for 20 to 30 minutes.
Saute onion, carrot and celery in the butter. Add flour to thicken, then add chicken broth. Next, add rice; mix. Lastly add cream; do not boil. Cook slowly for up to 2 hours. A crock-pot works well on low heat for the 2 hour cooking.
Cream eggs, shortening and sugar. Stir flour, vanilla and coconut into mixture. Bake 1 hour at 350° in tube or Bundt pan.
Mix ingredients thoroughly. Chill 1 hour. Heat oven to 375°. Roll 1/8-inch thick. Cut into 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with a fork. Bake 7 to 9 minutes or until slightly puffy. Put 2 cooled cookies together with Creamy Butter Filling.
Beat eggs. Blend together sugar and flour. Stir into eggs with remaining ingredients. Mix by hand or with mixer. Pour into 2 greased 9-inch pie pans. Bake at 350° for 30 to 40 minutes, until coconut is browned and pie is firm.
Mix ingredients. Put 2 cups of crushed potato chips in bottom of casserole (save some for the top). Put rest of ingredients in casserole. Bake at 325° for 25 minutes. Serves 8.
Cook meat and onion. Drain. Layer 1/2 of the potatoes in a 9 x 13-inch dish, then layer 1/2 of the meat mixture, followed by 1/2 cup of cheese. Top with remaining potatoes, then rest of meat mixture.
Cook spaghetti in salt water; drain. Mix together the dressings. Add mixed dressings and vegetables, except tomato, to drained spaghetti and let marinate overnight in refrigerator. Before serving, add diced tomato.
Wash and drain well small pods of okra. Slice into rounds, about 1/4-inch thick and discard stem ends and tips. Sprinkle with salt and roll in cornmeal to coat well. Drop into hot fat and cook until golden brown, stirring often.
In large mixing bowl, combine cake and pudding mixes. Add eggs, oil, orange juice, Galliano and vodka. Beat at low speed with electric mixer 1/2 minute; beat at medium speed 5 minutes (do not underbeat.) Scrape bowl often. Pour into greased and floured 10-inch fluted tube pan; bake in preheated 350° oven for 45 minutes. Cool in pan 10 minutes; remove cake to rack. Pour glaze over warm cake.
Rinse rice; drain well. Drain tomatoes, mushrooms and olives and save juices to use for 1 1/2 cups boiling liquid needed. Add all ingredients; mix well. Place in 2-quart casserole with a lid (spray with oil first). Bake at 375° for 1 1/2 hours. Keep covered or it will be too dry.
Mix all in 1 1/2-quart baking dish. Set dish in shallow pan holding 1 inch hot water. Bake at 350° for 45 minutes or until pudding is firm at edges.
Add lettuce, onion and celery into large container. Cook peas as directed; drain and add to lettuce. Mix well. Spread mayo on top of lettuce, onion, celery and peas. Then top with sugar, cheese and bacon bits. Refrigerate for 12 hours. Mix well and serve.
Preheat oven to 400° and lightly grease baking sheets. Combine flour, cream of tartar, soda and salt; set aside. Cream 1 1/2 cups sugar, butter or margarine and shortening. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended.
Chop the first five ingredients and fry. Mash frequently to keep meat in small pieces. Season with cumin and chili powder. Cook more, then season to taste with salt and pepper.
Melt caramels with milk in top of double boiler or in microwave at 30% (do this before mixing cake as it takes a while to unwrap and melt the candy). Combine cake mix with water, butter and eggs in large mixer bowl and blend on low speed 30 seconds. Then beat at medium speed for 2 minutes. Pour 1/2 the batter in greased 13 x 9-inch pan and bake at 350° for 10 minutes or until cake puffs up and is gooey. Pour caramel mixture over partially baked layer to within 1/2-inch from the edge. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter and bake for 25 to 30 minutes. Cool in pan and cut into squares. Top with ice cream.
Soften cream cheese and thaw Cool Whip. Beat all ingredients together. Pour into pie shell and freeze until firm.
Pour oil into fondue pot; add garlic and pepper. Chop anchovies; add to fondue pot with anchovy oil. Heat until bubbly. Serve as dip for fresh vegetables such as radishes, carrot sticks, small green onions and celery sticks. Yields 6 servings.
Mix all ingredients together, except coconut and nutmeg. Pour into 2 (9-inch) unbaked pie shells. Sprinkle with coconut and nutmeg. Cover well. Bake for 60 minutes at 350°. Serve with Cool Whip.
Blanch tomatoes and remove cores and skins. Quarter. Coarsely chop peppers and onions. Combine all ingredients. Cook 1 1/2 hours. Process in hot water bath. Pint jars, 10 to 12 minutes.
In large bowl, combine cake mix, shortening, water and egg. Blend together with a fork until crumbly. Knead dough. Form a ball.
Preheat oven to 325°. Grease 2 tins (holding 6 muffins each) with soft butter. (I use vegetable shortening.) In a bowl, beat together butter, brown sugar and egg, mixing thoroughly. In a large bowl, combine flour, baking soda, baking powder and salt. Make a hole in the center of the flour mixture. Pour the butter mixture into the hole; then mix it. Pour into muffin tins, filling about 3/4 full. Bake for about 20 to 25 minutes. Insert a toothpick in the center. The toothpick should be clean.
Brown bacon in skillet (325° in electric skillet); remove and saute onion in drippings. Combine other ingredients with bacon drippings. When beans start to bubble, reduce heat. Simmer 30 minutes. Fold in bacon. Can be baked on top of 30 minutes.
In saucepan add 2 cups milk to pudding mix. Cook until pudding is thickened, stirring constantly. Add pudding to dry cake mix, stirring to mix completely. Pour into greased 9 x 13-inch pan. Top with chocolate chips and chopped nuts. Bake at 350° for 35 minutes or until toothpick comes out clean.
Let cream cheese stand at room temperature. Combine it and shredded Cheddar. Add pepper, pimento, onion, sauces, lemon juice and salt and pepper. Mix together well (can do with hands) and shape into a ball. Press chopped pecans all over ball.
Mix with electric mixer in order given. Bake in tube pan for 1 hour at 325°.
Mix together all ingredients. Pour into a greased casserole dish. Bake at 350° for 35 minutes.
Mix all ingredients together. Pour mixture into one pound cans and put lids on. Place each can in a three pound can and add layers of ice and rock salt until 3/4 full. Put lid on and roll the can back and forth for 30 minutes.
Drain green beans, reserving 1/2 cup liquid. Combine green beans and reserved liquid with remaining ingredients; heat through. Yields 4 to 6 servings.
Cream Crisco and sugar. Add eggs and lemon peel. Sift dry ingredients and alternately add with milk. Fold in nuts. Bake until lightly brown on top. Bake at 350° for 45 minutes. Cool 15 minutes.
Mix all ingredients. Add crackers or dried cereal until meat loaf sticks together. Then form mini meat loaves. Put around edge of casserole dish. Fill rest of dish with peeled potato quarters. Add butter. Bake at 350° until potatoes are done.
Mix soups (except dry soup mix), milk and rice together and pour into a greased 9 x 13-inch pan. Lay chicken pieces on top of mixture. Sprinkle with onion soup mix and dot with 4 teaspoons butter. Cover with foil and bake for 2 hours at 250°. Don't peek!!!