HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put rice in dish. Put chicken on top of rice. Sprinkle on onion soup. Mix mushroom soup, milk and water together; pour over chicken. Bake at 350° about 1 1/2 hours. Uncover last 1/2 hour.
Microwave chocolate chips and almond bark except 2 squares on High 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth. Stir every 20 seconds. Add marshmallows, cereal and nuts. Pour onto a greased 12-inch pizza pan. Top with cherries. Sprinkle coconut over pizza. Microwave remaining almond bark and oil in a 1-cup measure for 1 minute. Stir. Continue microwaving 30 seconds to 1 minute or until smooth, stirring every 15 seconds. Drizzle over pizza. Refrigerate until firm. Cut into wedges. Store at room temperature.
Heat and stir mushroom soup and cream cheese. Add gelatin and cold water. Beat well with mixer; add mayonnaise and beat on 1st speed. Add celery, green onion and crab. Mix lightly. Add a couple drops of Tabasco. Oil mold and let stand 6 hours or more. Serve on crackers as a spread or with raw vegetables as a dip.
Brown hamburger. Combine hamburger, Ro-Tel and chili in large pan and simmer. Melt Velveeta and whipping cream in microwave. Mix all together and pour over chips. Top with onion, lettuce, tomato and olives.
Beat eggs; slowly add	sugar and oil. Mix well. Add flour, baking powder and salt; mix slowly. Add flavor and mix well. Add flour to handling, pinch	off and pat flat onto sprayed cookie sheet. Bake 10 minutes in preheated 450° oven.
Saute onion and celery together. Do not dilute canned soups. Mix all the ingredients together in one casserole dish. Sprinkle with paprika, if you want. Bake for 1/2 hour at 350°.
Cook and chop chicken breasts. Marinate in light French dressing overnight. Next day, mix the chicken, the celery, Miracle Whip, almonds, sliced water chestnuts and green onion. Put in a baking dish (9 x 13-inch). Cover with the Cheez Whiz. Cook in oven for 30 minutes at 350° or until hot. Add 1 cup French fried onion rings on top the last 5 minutes.
In a wok, melt 3 tablespoons butter or margarine to 350°. Add pork; cook and stir 6 minutes. Remove from wok and reserve. Reduce heat to 300° and melt 1 tablespoon butter or margarine. Add the onion; cook and stir 3 minutes. Add the apple; cook and stir 2 minutes.
Line the bottom of a 9 x 13 x 2 baking dish with a layer of cookies, on top of the layer of cookies, slice the bananas and set aside. In a large mixing bowl mix the pudding mix and the 2 cups of milk and set aside. In another bowl mix the sweetened condensed milk and cream cheese until smooth, stir in the cool whip topping. Add the cream cheese mixture to the bowl with the pudding and fold in until all the pudding is mixed in. Pour mixture over the bananas and cookies, lay the rest of the cookies on top and refrigerate until ready to serve.
Cook cranberries in water until skins pop. Add sugar. Then add lemon Jell-O and stir until dissolved. Add pineapple with juice. Add grapes. Put in ring mold. Refrigerate until set.
Cook spinach; drain and keep liquid. Melt butter over low heat. Add flour, stirring until blended and smooth. Add onion until cooked, but not brown. Add liquid slowly. Stir to avoid lumps. Cook until smooth and thick. Add seasonings, cheese and milk. Stir until melted. Combine with spinach in casserole dish.
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set aside.
Mix the first 3 ingredients; put in deep casserole dish. Combine the next 4 ingredients; sprinkle on top of casserole. Dot with the margarine on top. Bake, covered, at 350° for 50 minutes. Uncover; bake for 10 minutes.
Bottom Layer: In saucepan, combine 1/2 cup of the butter and the cocoa; heat and stir until well blended. Remove from heat. Add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13 x 9 x 2-inch baking pan.
Heat sweet potatoes to a boil and drain. If you use plain yams, boil 25 to 30 minutes and drain. Add sugar, butter and orange juice. Beat well. Add enough milk (1/4 cup or more) to make creamy. Put in baking dish. Top with marshmallows. Brown at 350°. Check often; sometimes it browns fast.
Prepare a sheet cake pan by either spraying with Baker's Joy or greasing and flouring pan. Layer apple pie filling, crushed pineapple (with juice) and dry cake mixture. Pour melted butter over top and sprinkle coconut and nuts on top of layers. Bake at 350° until brown (about 35 to 45 minutes).
The night before cooking, trim excess fat off both sides of brisket. Sprinkle both sides with the three seasonings; place in large baking pan and pour Liquid Smoke over top. Cover with plastic wrap and foil; refrigerate overnight. Six hours before serving, remove plastic wrap and re-cover with foil. Place in preheated oven at 300° for 4 1/2 to 5 hours. Remove from oven and pour off marinade. Slice with electric knife across the grain. Place back in pan. Pour your favorite barbecue sauce over meat. Re-cover with foil; place back in the oven at 350° for 30 to 45 minutes until sauce is warm.
Boil raisins until soft; have at least 1 cup liquid; let butter melt in raisin and liquid. Mix together next 6 ingredients and add to raisin mixture. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Mix together hamburger, pepper and onions in mixing bowl. Place mixture into skillet. Cook on medium setting until done. Drain, so that mixture can be placed in large mixing bowl. Add enough brown sugar until sweetened. Add Tabasco sauce to desired taste. Too much may make it unable to eat. Place in baking dish in a 350° oven for 35 minutes. Be sure it doesn't dry out too much while baking. Take out of oven. Ready to eat in 5 minutes.
Beat sugar and eggs. Add oil, then flour, milk and vanilla. Pour into greased 2-quart casserole. Bake at 350°.
Preheat oven to 550°. Put meat in oven for 5 minutes per pound in shallow baking pan. Turn oven off. Leave roast in oven for 2 hours.
Slice squash thin; cut pepper in strips. Slice onion thin. Melt oleo; saute first 4 ingredients until tender. While these are cooking, cut up tomato. When squash is done, put in tomato and let heat from veggies warm them. Sprinkle with grated cheese, salt, pepper and Italian seasoning. Serve immediately.
Melt caramels and milk in microwave on Medium heat. Add pecan halves. Drop by tablespoons onto buttered cookie sheet. Refrigerate until set. Dip in melted chocolate chips and paraffin. Put on waxed paper until cool.
Preheat oven to 375°. Cook macaroni as package directs; drain. Melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling point, stirring, then reduce heat and simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2-quart shallow casserole. Sprinkle remaining cheese over top. Bake 15 minutes or until cheese is golden brown. I use extra cheese.
Crumble Gorgonzola cheese onto the Boboli; sprinkle chopped walnuts over cheese and bake at 350° until cheese is bubbly and starts to turn brown.
Saute mushrooms and dry onions in butter in a saucepan. Add salt, pepper and flour. Cook 1 minute. Add milk and cream gradually, stirring constantly. Cook until thickened. Add sherry just before serving. Makes 6 (1 cup servings). Each serving is 385 calories, 6.2 protein and 31.0 grams fat.
Melt margarine in large skillet over low heat; stir in Rice Chex and toast until lightly browned. Turn often. Mix salt, dill weed and cheese together. Sprinkle over Rice Chex and stir well. Store in tightly covered container.
Preheat oven to 325°. Grease a 1 1/2-quart casserole. Cook noodles as directed on package. Meanwhile, in a small saucepan, combine soup and milk, stirring until smooth. Add onion, mustard and sour cream, stirring to combine well. In prepared casserole, layer half of noodles, ham and sauce. Repeat. Toss bread crumbs with butter. Sprinkle over casserole. Top with cheese. Bake, uncovered, for 25 to 30 minutes or until golden brown. Makes 6 servings. (You can also put potato chips on top, instead of bread crumbs.)
Cut shortening into flour and salt. Mix remaining ingredients and add to flour mixture. Can be refrigerated for days.
Cake: Mix sugar and margarine; add flour, milk, beaten egg whites and vanilla. Pour batter into greased pie pans. Bake at 350° for 30 to 35 minutes. (May use white or yellow cake mix instead.)
In your large Tupperware mixing bowl, cream margarine and sugar. Add eggs and flavoring and mix. Add oil and dry ingredients. Chill overnight or all day. Form into small balls. Flatten with fork or glass dipped in sugar. Bake 10 to 12 minutes at 350°.
Beat egg; add pineapple juice, lemon juice and sugar. Bring to a boil and cook for about 5 minutes. Refrigerate until cold. Serve over any combination of fruit. I like the pineapple chunks that the juice was drained from, bananas, white grapes, peaches, etc. Fruit can be fresh or canned.
Stir baking powder, salt, cream of tartar and sugar into flour. Sift together 3 times into large bowl. Cut in the shortening until mixture resembles consistency of corn meal. Store in covered containers at room temperature. To measure the Master Mix, pile into measuring cup lightly and level off. Makes 13 cups.
In saucepan, stir together 1/2 cup sugar, cornstarch, flour and salt. Add egg yolks and milk; stir with wire whisk until well blended. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring 2 minutes, until thick. Remove from heat. Stir in butter and vanilla.
Blend together the oleo, brown sugar, white sugar, pudding, eggs and vanilla. Sift together the flour and soda; add to the creamed mixture. Add the chocolate chips and nuts. Spread in a jelly roll pan. Bake at 350° until lightly browned on top. Cut into bars.
Cream shortening and sugar. Add eggs and molasses; beat well. Sift together dry ingredients; add alternately with the coffee to dry ingredients. Drop from teaspoon onto greased and floured baking sheet. Bake for 10 minutes in a 350° oven. Makes 7 dozen.
Use 1 tablespoon sugar per 3/4 cup berries. Slice the other fruit. Combine with berries. Mix cream cheese, whipping cream and juice in blender. Pour over fruit mixture.
Mix all ingredients together. Pour into a 15 1/2 x 10 1/2-inch baking sheet that has been greased and lined with wax paper. Bake 10 to 12 minutes at 375°. Loosen edges immediately and turn upside down on a towel sprinkled with powdered sugar. Carefully remove paper while cake is still hot; roll cake and towel lengthwise. Cool on wire rack. Unroll cake; remove towel and spread with cream cheese icing and roll again. Slice and refrigerate.
Beat eggs for 1/2 minute, add flour and milk gradually until well blended. Add salt and sugar, mix thoroughly, until mixture has a smooth running texture. (If too thick, add milk, if too thin, add small portion of flour.)
In a 2-gallon plastic bucket dissolve 3 small package of lemon flavored gelatin in 9 cups of boiling water. Blend sugar in water and bring to a boil. Add sugar to jello mixture and cool. Mix bottle of lemon juice and pineapple juice. Cover with foil and freeze. Remove from freezer at least 3 hours before serving. Add ginger ale and mix. Serves 50.
Mix together and put into greased muffin tins, 1/2 or less full. Bake at 400° for 20 minutes. Fill with whipped cream or pudding.
Mix well the melted shortening and sugars. Add eggs and mix well. Sift flour, salt and baking powder and add to other ingredients. Add chips and nutmeats. Spread on greased cookie sheet. Bake at 350° for 15 to 20 minutes.
Cream together margarine and sugar. Add eggs and beat until light and fluffy. Mix baking soda into flour and add alternately to sugar mixture with 1/2 cup of the lemonade. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes at 400°. Brush hot cookies with remaining lemonade concentrate. Sprinkle with sugar.
Saute onions in butter until done. Mix all ingredients in large bowl. Bake in large baking dish on 350° for 45 minutes, covered with foil, then 15 minutes uncovered.
Beat the cream cheese (11 ounce) until light and fluffy. Blend in 1/2 cup sugar and vanilla. Add in the egg whites. Spoon it into pie shell. Bake at 350° for 25 minutes or until the filling is settled. Drain cherries (reserve 1/2 cup of the juice). Combine the juice and food coloring, 1/4 cup sugar, cornstarch in a saucepan. Cook over medium heat until its thick (let it cool). Arrange cherries over cheese filling. Spoon over the cherries. Chill until its time to serve.
Cook in crock-pot for 2 to 3 hours. If you use long hot dogs, cut into small pieces.
Bring 1 quart water to boiling in 3-quart saucepan. Add the white beans (marrow, Great Northern, white kidney or navy). Boil for 2 minutes. Remove from heat and let beans soak for 1 hour. Then return to low heat and simmer beans, uncovered, for 1 to 1 1/2 hours. Drain and set aside.
Mix and pour into greased baking pan. Bake at 350° for 20 to 25 minutes. Do not overcook. Cook at least one day ahead. Better if refrigerated 2 or 3 days before serving.
Combine butter and onion. Cook over medium-high for 3 minutes. Add 1/4 cup water and remaining ingredients, except wieners. Cook on high for 2 1/2 minutes. Add wieners and cook on high for 3 minutes.
Cook and stir onion in butter until onion is tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, for about 30 minutes. Stir in shrimp; heat thoroughly. Serve over rice.
Pare and core apples. Cook 6 apples in 1/4 cup water until soft. Rub through sieve; add 1/3 cup sugar. Fold in egg whites, lemon and cream. Simmer apple slices in 2 cups water and 2 cups sugar until transparent, but not soft. Crumble sponge cake; place in 8 serving dishes. Heap with apple slices; top with Snow mixture. Chill and serve. Makes 8 servings.
Melt marshmallows in hot water. Add jello and dissolve thoroughly. Chill until thick. Whip milk into mixture. Add nuts and chill until firm.
Put all ingredients in top of double cooking pot over cold water. Turn on stove to medium-high heat. Beat continuously with electric mixer until frosting stands in peaks, approximately 7 minutes. Spread on cake.
In 2-quart saucepan, combine carrots and water. Cover; cook over medium heat until carrots are tender (8 to 10 minutes). Drain; add remaining ingredients. Heat through (1 to 2 minutes).
Cook sweet potatoes until soft, then mash very fine. Season mashed sweet potatoes with salt, sugar and melted butter. Shape potato mixture around a marshmallow. Chill in refrigerator for 30 minutes. Dip balls in slightly beaten egg whites and roll in	corn flakes. Place in a greased baking dish and bake at 400° for 20 minutes.
Mix together first three ingredients and roll out on waxed paper. Spread on peanut butter. Roll up and cut thin. Refrigerate. Enjoy!!
In a shallow dish, combine mayonnaise, scallions, parsley, half of garlic, lemon juice, salt and pepper. In a small saucepan over medium heat, melt butter with remaining garlic. Brush one pastry sheet with melted garlic butter. Top with second sheet and brush again. Dip chicken breasts in mixed ingredients, turning to coat thoroughly. Place chicken diagonally on one corner of pastry sheets. Then roll while folding in sides to make a neat rectangular package. Brush top of wrapped chicken with butter and top lightly with Parmesan cheese.
Saute onion and green pepper in butter. Add ground beef and cook until lightly browned; drain. Add salt and pepper, chili powder, sugar and tomatoes. Stir and allow to simmer 10 minutes. Add hominy; simmer 30 minutes.
Mix thoroughly and pour in unbaked pie shell. Bake 1 hour at 325°.
Combine wine and cubed cheese in saucepan. Stir over low heat until cheese is melted. Remove from heat. Add remaining ingredients and mix. Pour into small crocks and refrigerate.
Brown beef in oil in large skillet about 5 minutes. Combine water, gravy mix, soy sauce and ginger. Add red pepper, water chestnuts and green onions. Bring to full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Combine carrot and onion in a medium saucepan. Add water to barely cover vegetables. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Add zucchini and salt; continue to simmer, covered, 5 minutes. Drain off liquid. Drizzle vegetables with margarine and serve hot. Yields 8 servings. Serving size: 1/2 cup.
Prepare cake mix according to directions, adding 1 stick softened oleo. Bake in a 17 x 11 x 1/2-inch jelly roll pan. Bake for about 15 minutes at 350°. Combine next 4 ingredients in a saucepan. Heat until marshmallows are melted. Spread over cake. In a saucepan, melt remaining ingredients over low heat. Spread over coconut layer. Refrigerate. Will serve 20 people.
Mix vegetables lightly. Add dressing; toss gently. Refrigerate for 15 minutes. Serves 6 to 8.
Mix ingredients with fruit, dot with 1 tablespoon oleo and place in bottom of casserole. Prepare batter.
Mix together the last 5 ingredients; pour over crackers. Toss until all crackers are covered. Place crackers on a cookie sheet. Bake at 250° for 15 minutes. Delicious as a snack or in soup.
In saucepan, combine sugar, milk, cocoa and butter. Bring to a boil. Boil 2 minutes. Remove from heat. Add remaining ingredients. Drop by spoonfuls onto wax paper. Yields 50 cookies.
In mixer, blend cream cheese, mayonnaise, horseradish and onion. Spread into a 9-inch glass pie plate. Combine remaining ingredients. Pour over pie mixture. Chill for 12 hours. Serve with crackers.
Melt margarine and add sugar. Separately spread saltine crackers on a foil-covered cookie sheet. Pour on margarine and sugar. Put in 350° oven for 10 minutes. Remove from oven and dump on chocolate chips; let melt and spread. Sprinkle with pecans. Refrigerate 1 hour. Break into pieces.
Melt the sugar in water and while still hot, add 1 large package cherry jello (if prefer a green punch, use lime). Stir until completely dissolved. Then add the remaining ingredients. Put a small jar of maraschino cherries in a ring mold and freeze with a small amount of punch. When this is frozen, add more punch to make a larger punch ring.
Cook squash and onion together until tender. Drain well. Add soup and cheese. Add drained, chopped pimiento and pepper. Serve hot. Tostados are good for dipping.
Drizzle the caramel sauce and sprinkle the chopped pecans between the layers of cookies and Cool Whip.
Cream shortening until soft. Gradually beat in the sugars. Beat in egg and blend thoroughly. Sift together salt, baking soda and flour (reserving a little flour to sprinkle over the gumdrops) and stir into the first mixture with vanilla. Add nuts and gumdrop pieces. Drop from teaspoon onto greased baking sheet and bake at 400° for 8 to 10 minutes or until slightly browned.
Mix mushroom soup, celery soup and rice together and put into the bottom of baking pan (9 x 13-inch). Place chicken pieces on top and sprinkle with dry onion soup mix. Seal with foil and bake for 2 1/2 hours at 325°, then don't peek!
Boil broccoli and onion together until broccoli gets done. Drain well. Add cheese, mayonnaise, cream of mushroom soup and well beaten eggs. Mix well and place in 9 x 13 baking dish. Add cracker crumbs on top. Bake at 350° until brown.
Preheat oven to 350°. Mix sugar, oil, and vanilla. Add eggs and pumpkin. Stir in flour, cinnamon, baking soda, salt, baking powder, allspice, nutmeg and cloves. Pour mixture into ungreased pan. Bake 30 to 45 minutes until done. May be prepared ahead. May be frozen. Yields 2 loaves or 1 10 x 15 pan.
Cook rice and place in a 9 x 13-inch greased baking dish. Mix soup, 3/4 cup margarine (melted), chicken, celery, onion and lemon juice and cover rice. Brown almonds in 1 stick of margarine and place on top. Bake at 375° for 30 minutes. Serves 8.
Mix flour and salt together. Beat eggs well; add to flour mixture. Blend together until it becomes very thick. Roll out very thin onto waxed paper that has been well floured. Cut into 1/2-inch wide strips. Stack strips (well floured); cut 1/4-inch wide. Drop into boiling water, a few at a time, and stir. Cook until tender. Add Meat Sauce.
Trim fat from pork; coat larger skillet with cooking spray. Add margarine. Place over medium heat until margarine melts. Add pork, cook 5 to 6 minutes, turning to brown meat evenly. Remove pork from skillet. Add 1/2 cup water, wine, bouillon, fennel seed and pepper. Bring to a boil. Add pork again. Simmer 5 minutes until pork is tender. Put pork on platter; keep warm. Dissolve cornstarch in 1 tablespoon water. Add to pan. Stir until thickened. Pour over pork. Garnish with fennel sprigs, if desired. Contains 134 calories per serving, 4.3 grams of fat.
1. Combine pineapple and pudding and mix until thickened. 2. Add remaining ingredients and chill. Serves 8.
Cream softened margarine and sugars. Add additional ingredients in the order listed. Scoop with cookie or melon ball scoop and roll into balls (size of a small walnut). Combine additional 1 cup of granulated sugar and 1 tsp. cinnamon. Roll balls of dough in sugar/cinnamon mixture and flatten with the bottom of a glass. Bake 10-12 minutes at 350.
Wash and drain cranberries. In a pot, combine cranberries and water. Boil for 20 minutes. Press through a sieve. Stir in sugar. Cook for 2 minutes over medium heat. Pour into a jar with a tight fitting lid. Chill. Yields 4 cups.
Brown pork chops. Pour rice into the bottom of a baking dish. Set aside 1 tablespoon of onion soup mix. Spread the remaining onion soup mix over the rice. Cover with mushrooms, reserving juice. Add enough hot water to the mushroom juice to make 3 cups. Put pork chops on top and sprinkle with 1 tablespoon onion soup mix. Cover tightly with foil. Bake at 350° for about one hour.
Preheat oven to 325°. Crush cookies and melt butter. Add butter to cookies. Mix well. Press crumb mixture into bottom of pan. Bake 8 minutes.
Place chicken and pepper in plastic bag. Combine remaining ingredients; mix well. Pour into bag and fasten securely. Refrigerate at least 4 hours or overnight, as desired, turning occasionally. Pour contents of bag into 12 x 8-inch baking dish. Bake at 350° for 1 hour or until tender, occasionally spooning sauce over chicken. Serve with rice, if desired, and additional picante sauce. Yields 4 servings.
Combine all ingredients in skillet except salmon. Simmer for 10 minutes. Add salmon fillets and cook on medium heat for 5 to 10 minutes on each side or until fish flakes easily. Remove to a serving platter. Drain vegetables and place on top of fillets.
Combine caramels and 1/3 cup milk. Cook, stirring constantly, until caramels are completely melted. Remove form heat. Combine cake mix, remaining 1/3 cup milk and butter. Stir in nuts. Press 1/2 mixture into greased 13 x 9 x 2-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over crust. Pour caramel mixture over chips, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool. Chill 30 minutes. Yields 4 to 5 dozen.
Preheat oven to 350°. Put the butter in a 2 1/2-quart baking-serving dish or heavy iron skillet and place it in the oven until the butter has melted. Keep it warm, but don't let the butter burn. Mix the dry ingredients together, add the milk and beaten eggs, and beat well. Pour the batter into the hot, buttered pan and bake for 10 minutes. Then pour the whipping cream into the center of the cornbread without stirring it and return it to the oven to bake another 20 minutes. The circumference will be like cornbread, but the center will be almost liquid.
In a 3-quart rectangular baking dish, combine honey, water, mustard, melted margarine, Cajun seasoning, curry powder, lemon juice and garlic; mix well. Add chicken breast halves, turning to coat. Arrange in a single layer. Bake, uncovered, in a 350° oven for about 30 minutes or until chicken is tender and no longer pink. Serve chicken and pan drippings with hot cooked rice.