HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar and milk to soft ball stage. Remove from heat. Add peanut butter, miniature marshmallows, butter and vanilla. Stir until it forms peaks. Pour into buttered pan.
Combine softened cream cheese and Cheddar cheese. Add remaining ingredients. Mix well. Chill 30 minutes to an hour. Shape into ball and roll in crushed pecans.
Spread cream cheese on bottom of 10-inch microwave-safe plate. Layer other ingredients in order given. Microwave on High 1 to 2 minutes, until cheese is melted. Serve with crackers.
Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic; cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. Serves 4.
Combine all ingredients except pecans; mix well. Add pecans. Pour in pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted comes out clean. Cool.
Mix all ingredients together with enough buttermilk to hold mixture together like thick hush puppies. Drop into deep hot oil by tablespoonful. Cook until brown.
Clean onions; leave green tops on them. Spread cream cheese on the beef, then roll an onion up in the beef.
Combine pudding mix and milk in a 2-quart saucepan; cook over medium heat, stirring until pudding thickens, about 5 minutes. Add cake mix and blend until no longer lumpy. Pour into greased and floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake for 30 minutes at 350°.
Scald milk; cool to lukewarm. Sprinkle yeast on warm water. Add to milk. Cream butter and sugar; add eggs one at a time, beating after each. Combine flour and salt. Alternately add yeast, milk and flour to creamed butter and sugar. Beat until smooth. Cover and let rise in warm place until doubled, about 1 hour. Beat 25 vigorous strokes. Spread into a well-greased tube pan. Cover and let rise until doubled, 35 to 40 minutes. Bake at 350° for 40 minutes.
Pour melted butter over chicken breasts in baking pan. Sprinkle with salt, pepper, garlic salt or Accent. Cover and bake 1 1/2 hours at 350°. Reserve broth. Dice chicken and mix together broth and remaining ingredients. Pour into casserole dish and cover with crumbled potato chips. Bake 45 minutes at 350°. Serve with rice or Chinese noodles.
Mix all well and bake at 300°. Spray pan (use tube pan). Start in a cold oven. Bake for 1 1/2 hours or until done. Cool on a wire rack before removing from pan.
Mix flour, salt and pepper. Add oyster liquor, milk and eggs. Stir until well blended. Add oysters and butter. Mix throughly. Drop from spoon into deep, hot fat and fry 4 to 6 minutes until well browned. Drain on paper towel.
In a bowl, mix pineapple and pudding; add the nuts and cherries. Fold in Cool Whip. Refrigerate. Serves 8 or more.
Preheat oven to 350°. Combine all ingredients in a deep dish casserole. Bake 45 minutes to 1 hour. Enjoy!
Core peppers and boil until almost tender. Mix all other ingredients together. Stuff peppers. Line up in baking dish or pan. Pour 1/2 cup water in dish or pan. Bake at 350° for one hour to one hour and a half.
Mix ice cream and peanut brittle. Pour into crust and freeze 6 hours or more.
Combine water, sugar, vinegar, salt, bouillon and pepper. Heat to boiling. Fry bacon, drain and crumble. Fry onion and pepper in 1/2 cup bacon fat until soft. Add flour and mustard; let it bubble up 2 to 3 minutes. Add this roux to hot water mixture; stir until smooth. Simmer 5 minutes. Add bacon and pour over cooked, peeled warm potatoes.
Simmer ground beef in 3 tablespoons of oleo (or whatever you prefer) with onions and green pepper until meat is cooked. Add cheese. Cook spaghetti as directed. Put all other ingredients together and add 2 cans of tomato soup. Bake in oven at 350° for 3/4 hour.
Slice the chocolate chip rolls and put one layer on bottom of a large roasting pan. Mix eggs, cream cheese and vanilla. Spread on top of chocolate chips. Put the other chocolate chip roll on top of cream cheese mix. Bake at 350° for about 30 minutes. Put a little grease on bottom of pan.
Arrange vegetable in 1 1/2 quart shallow baking dish, 10 x 6 x 2. Top with chicken. Blend soup and milk together and pour over all. Sprinkle with cheese. Bake at 450° for 15 minutes or until hot.
Cream sugar and oleo. Add flour, vanilla and nuts. Roll into 1-inch balls. Bake 20 to 30 minutes at 350°. Roll in powdered sugar while hot, then again when cool.
Sift flour, baking soda, cinnamon and salt together. Cream butter thoroughly. Add egg and vanilla, beating until light. Add flour and buttermilk alternately, beating until smooth. Add rolled oats. Mix well. Add raisins and nuts. Drop by teaspoon on greased baking sheet. Bake in hot oven at 400° for about 12 minutes or until edges brown. Yield: 4 dozen.
Blend the first 4 ingredients together. Add water and butter; cook until thick, stirring constantly. May do in microwave. Add vanilla. Serve warm over ice cream.
Mix as any other pound cake. Pour into a greased and floured tube pan. Bake at 350° for 1 1/2 hours.
Mix cream cheese into other ingredients with fork. Shape into a ball with a rubber spatula. Mix 1/2 cup chopped nuts with 2 to 3 tablespoons parsley flakes. Roll ball in mixture; chill 2 to 3 hours. Serve with crackers.
Dissolve jello according to package directions. Add orange slices and pineapple and set until firm. Fold in yogurt and serve.
Mix all together. Makes an old-fashioned tart lemonade. Add artificial sweetener if you like a sweeter drink. Calories per 8 ounce serving: 9.1. Makes 3.5 quarts.
In a mixing bowl, combine all ingredients and mix together (use a spoon, not a mixer) until smooth. Place on lightly greased cookie sheet by teaspoon fulls. To make cookies come out better, gently mash a fork on top of them making little squares. Eat and enjoy!
Place vegetables in a large bowl with tight-fitting cover. Mix together remaining ingredients and pour over vegetables. Marinate in refrigerator at least 24 hours before serving.
Mix hash brown potatoes, sour cream, chopped onion, salt, pepper and soup. Spread in 11 x 13-inch baking dish and sprinkle grated cheese on top. Top with onion rings. Cover with foil and bake 1 hour at 300°.
Mix butter, cheese, green onion, and mayonnaise together well. Refrigerate for 1 hour. Spread on bread and toast in oven until slightly brown.
Butter a 13 x 9-inch pan. Line with the graham crackers. Prepare pudding with milk. Stir in Cool Whip. Pour half of mixture over crackers. Add another layer of crackers and more pudding. Finish with layer of crackers. Put icing on top.
Mix all dry ingredients. Add baby food, eggs, oil and nuts. Mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes.
Mix flour, nuts, brown sugar and butter. Spread in a 9 x 13-inch pan, reserving 1/2 cup for topping. Bake crust 10 minutes at 350°. Cool.
Cream margarine and brown sugar. Add eggs and beat well. Mix in flour, then vanilla and cinnamon. Stir in cut cherries, pineapple and nuts. Pour into a well-greased and floured 13 x 9-inch pan. Bake in a 300° oven for about 1 hour. Check at 45 minutes to prevent overcooking. Yields 40 nice-size squares. Store in tightly covered container.
Combine all ingredients except bread crumbs in large bowl; mix well. Spread in 9 x 13-inch baking pan. Top with bread crumbs. Bake at 350° for 1 hour.
Mix and put on slow fire and let come to a boil. Add pieces of paraffin one-inch square. Add raw peanuts, stirring constantly, until, peanuts are parched. Take off stove. Add 3 teaspoons soda. Stir just enough to mix well. Pour out and when it gets firm, break into pieces.
Beat eggs, add sugar and oil. Sift flour with salt and soda. Use a little flour to coat nuts and apples. Beat remaining flours into egg mixture. Add vanilla. Add apples and nuts. Stir well. Pour into a greased and floured tube pan. Place in cold oven. Bake at 275° for 10 minutes. Turn oven to 350° and bake 1 hour. Cook oleo, brown sugar and milk to boiling. Turn out cake. Pour glaze over warm cake.
Preheat broiler. Cook tortellini according to package directions. Drain. Melt butter; whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk, then add garlic, salt and peppers. Cook, stirring constantly until thickened and just beginning to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/2 cup Cheddar and the Parmesan. Stir in tortellini and parsley. Transfer to shallow 1 1/2 quart casserole. In small bowl, combine remaining Cheddar and bread crumbs; sprinkle on top of casserole. Broil 4 inches from heat source for 1 to 2 minutes. Serve with salad. Makes 4 servings.
Mash pimento with a fork until pieces are very small. Mash the cream cheese into the pimento. Grate the Cheddar cheese and add to mixture. Add mayonnaise and a bit of mustard until the mixture is right to spread. Sugar and salt may be added to suit taste. Store in tight container.
Combine Jell-O and hot water. Fold in strawberries with juice from pineapple. Add drained pineapple, bananas and nuts all at once. Pour 1/2 of mixture (3 cups) into a 12 x 8-inch dish. Refrigerate until firm. Spread top with sour cream and gently spoon on rest of strawberry mixture; chill until firm. Serves 12.
Dissolve gelatin in water; stir well. Mix in the rest of ingredients. Chill at least 4 hours until firm in individual or large mold. Serves 10 to 12.
Dissolve jello as usual, except use liquid from pears in place of the water. Add cream cheese to hot liquid and beat with beaters. Mash pears and fold in the whipped cream. Refrigerate after placing in mold.
Put 1/2 of nuts in an ungreased 11 x 7 x 2 pan and set aside. In microwave, melt butter and peanut butter chips on low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle remaining peanuts on top and press firmly. (I put waxed paper on top, then press.) Cover and chill. Cut into small squares. Enjoy!!!!
Sprinkle the brisket with celery salt, onion salt and garlic salt. Add 2 tablespoons liquid smoke. Wrap in foil and marinate overnight.
Mix the first 6 ingredients in a saucepan over medium-low heat. Wrap bread in foil and heat in a 400° oven for 10 to 20 minutes. Break into pieces for dipping.
Mix Crisco with flour. Blend dry ingredients together, then add eggs and vanilla; blend well. Fold in pineapple and nuts last. Make into bar. Bake in 350° oven 15 or 20 minutes.
Combine flour, salt and brown sugar; cut in butter and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Melt the chips, butter and corn syrup over low heat. Spread mixed nuts over baked crust. Pour melted topping over nuts. Bake for 10 minutes at 350°.
Combine all ingredients in bowl. Pour into greased jelly roll pan. Bake 40 to 45 minutes at 350°. Cut into squares.
Mix all ingredients in the order given; beat to moisten well. Bake at 350° for 12 to 14 minutes. Don't let them get too brown. Freezes well. Spray cookie sheet with Pam.
Mix first 4 ingredients together. Form into balls. Chill. Melt chocolate chips in a double boiler. Dip balls into chocolate. Place on wax paper. Chill.
Melt chocolate and butter over slow heat. Add sugar, eggs and vanilla. Add flour, salt and nuts. Bake in a greased 9 x 13-inch pan at 350° for 20 minutes.
Fry bacon and onion until tender and slightly crisp. Boil clams slightly in salted water. Remove and cook potatoes in clam water until tender, but firm. Stir in remaining ingredients. Simmer on low until heated; add clam juice.
Combine all ingredients and pour into pie shell. Bake at 350° for 1 hour.
Combine all ingredients, except cheese, and pour into a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Just before removing from oven, top with cheese.
In a crock-pot combine all ingredients and simmer on high for 5 hours. Serve hot. Serves 10-25.
Mix all ingredients together. Pour into greased casserole dish and bake at 350° for 45 minutes to an hour.
In mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add lemon juice and vanilla. In a separate bowl, combine strawberries and desired amount of glaze. Pour cheese mixture into strawberries and mix. Pour into baked pie shell. Chill for 2 hours before serving.
Fry sausage in skillet. Drain, reserving 3 tablespoons to saute onion, green pepper, celery and green chilies. Mix all ingredients together. Place bread cubes in bottom of 9 x 13-inch greased casserole dish. Pour mixture over bread and add more cheese on top, if desired. Bake at 350° for 1 hour.
In a 13 x 9 x 2-inch pan, layer the Jack cheese first, then Cheddar/Colby. In a bowl, mix flour, eggs and milk, then pour evenly over cheeses. Drop chiles on top. Bake 45 minutes in a 350° oven. Makes 20 to 25 squares.
Sprinkle fish with salt and pepper. Pour the milk into shallow dish. Dip the fish in milk and then roll in flour. Shake off excess flour from fish.
In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy. No need to sift flour; measure by lightly spooning into cup and leveling off. By hand, stir in flour, dry frosting mix and walnuts until well blended.
Moisten hands. Flatten out biscuit. Wrap around hot dog. Repeat steps. Bake in 350° oven 10 to 15 minutes or until brown.
Layer 1 package crescent rolls in pizza pan. Spread 1 package of cheese over rolls. Cook beef and taco seasoning according to directions. Spread beef on top of cheese. Layer other package of cheese over beef. Layer other package of crescent rolls on top of cheese. Squeeze ends together and bake at 325° for 10 to 15 minutes.
Add to first mixture. Pour into a well buttered 9 x 13-inch pan. Refrigerate to harden. Wrap.
In a medium size bowl, mix eggs and 1 teaspoon garlic salt. Add chicken cubes and let marinate at least two hours. Mix bread crumbs and remaining garlic salt in a brown bag. Add chicken and shake until chicken is thoroughly coated. (Note: It may be necessary to make more season mix.) Brown chicken in oil and drain on paper towel. Melt margarine in 13 x 9-inch baking dish. Add chicken, a layer of mushrooms and cover with cheese. Dissolve bouillon cubes in water and pour over casserole dish. Cover and bake in 350° oven for 45 minutes.
Bake yellow or white cake mix as directed in a 9 x 13 x 2-inch pan. Bring to a rolling boil the sugar and milk; pour over cake. Combine Cool Whip and coconut. Spread over cake. Chill. This makes a very moist cake.
Combine bread crumbs, parsley, onions, sage and chicken broth. Mix until moistened to hold together. Stuff loosely into chicken and close. Place breast side up in a roasting pan. Bake uncovered at 375° for 1 1/2 to 2 hours.
Cook and drain broccoli. Mix cream of chicken soup with mayonnaise. Put broccoli, then chicken cutlets in a casserole dish. Pour soup mix over all. Sprinkle with Cheddar cheese and buttered bread crumbs. Bake 1 hour in 350° oven.
Cut or tear angel food cake into large pieces and place in 9 x 13-inch pan. Mix together jello and boiling water in large bowl. Mix in strawberries and cold water and pour over angel food cake. Top with Cool Whip when jello is set. Great for a refreshing summer cake.
Mix the pineapple, vanilla pudding (dry) and sour cream. Pour into cooled pie shell. Top with cool whip and refrigerate. It is so good and so easy.
Preheat oven to 375°. Remove tops, seeds and membranes from peppers. Brown meat in skillet; cook with onion. Drain excess fat. Stir in rice, tomato and 1 1/2 cups cheese. Fill peppers with meat mixture, topping with remaining cheese. Arrange in 9-inch square baking dish. Add 1/4 cup water to pan. Bake 30 minutes or until peppers are tender.
Mix in a bowl the flour, salt and alum. Bring to a boil the water, oil and food coloring. Pour over flour mixture. Mix; knead. Store in airtight container.
Boil potatoes with skins until a fork can be inserted, but do not overcook. Remove skins and cut in quarters. Place in a large casserole dish.
Soak beans overnight. Drain and add about 3 cups of water to beans. Add all ingredients to beans and cook on medium fire for about 1 1/2 hours or until beans can be mashed or cooked thoroughly. If too dry at any time, add a cup of water, plus 1/2 cup of oil.
In skillet over medium-high heat, heat 1 tablespoon oil. Add skinned, boneless chicken breast and brown. Add soup, water and vegetable combination. Heat to boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serves 4.
Puree butter, lemon juice and olives. Season flounder with salt and pepper. Broil 3 to 4 minutes per side; place each serving on plate. Top with 2 tablespoons of olive butter.
Mix Wesson oil, sugar and eggs; beat until smooth. Slowly sift in flour, soda, salt and baking powder, mixing thoroughly, at moderate speed. Add vanilla, 1 cup pecans (optional) and coarsely chopped apples. Bake in greased and floured pan, at 350°, for about 1 hour or until done.
Saute onion in margarine. Mix all ingredients together. Pour into a greased 9 x 13-inch baking dish. Bake at 325° until hot and bubbly. Sprinkle with 1/2 cup additional cheese and return to oven until cheese melts.
Preheat oven to 350°. In a small bowl, combine flour, cocoa, baking soda and salt; set aside. In a large mixer bowl, combine margarine, brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate bits, oats and walnuts. Drop by slightly rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies and 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from a cookie sheet; cool completely. Makes 4 dozen cookies.
Brown the ground beef. Layer in casserole. Add vegetable layer, then chopped onion (if desired). Salt. Spread mushroom soup over vegetables. Rinse can with 1/3 cup water and pour over. Top with Tater Tots and bake in a 350° oven for 45 minutes. Makes 4 to 5 servings.
Pound veal until 1/4 inch thick. Dredge with mixture of flour, Season-All, pepper and nutmeg. Dip in mixture of egg and water, then into bread crumbs. Let dry 30 minutes. Brown veal on both sides in 1/2 cup of butter, cooking about 15 minutes. Remove veal to hot platter.
Mix all ingredients in order given. Pour into 9-inch unbaked pie crust. Place in preheated 350° oven. Cook for 35 minutes or until golden brown. Center will puff up, but become firm when done.
Layer baking dish, starting with Fritos and ending with cheese. Bake at 400° for 30 minutes. Serves 4.
Brown ground beef and chopped onion. Add chilies, pinto beans, kidney beans, corn, hominy, Ro-Tel tomatoes, chopped tomatoes and beef broth (all undrained). Add taco seasoning and Ranch dressing mixes. Bring to a boil, simmer 1/2 hour. Serve with corn or tortilla chips.
Grind the cranberries while frozen. Grind up apple. Dissolve jello in the hot water. Cool, then combine other ingredients and refrigerate. Makes 6 servings.
Toast oats in 350° oven for 15 to 20 minutes. Cool. Mix all ingredients and chill.
In plastic or paper bag, mix the 3/4 cup flour, salt, celery salt, garlic salt and nutmeg. Shake chicken pieces, a few at a time, in flour mixture until coated. In large skillet, melt butter or margarine. Brown chicken on all sides. Place chicken in 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Drain pineapple; reserve 1 cup syrup. Sprinkle pineapple over chicken. Stir the 3 tablespoons flour and the sugar into butter remaining in skillet. Add reserved pineapple syrup and soy sauce; cook and stir until mixture thickens and bubbles. Spoon evenly over chicken and pineapple. Cover and bake in a 350° oven for 1 hour. Makes 6 to 8 servings.
Combine sour cream and taco mix. Spread on serving tray. Top with ground beef, chopped tomatoes, chopped lettuce, Cheddar cheese and black olives. Serve with taco chips.
Boil together 5 minutes. Stir constantly. Pour over cooked popcorn. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix onion, vegetables and water chestnuts in a 9 x 13-inch pan. Melt together 1/2 stick butter and Cheez Whiz. Pour over vegetables. Crush crackers and spread over vegetables. Melt 1 stick of butter and pour over the crackers. Bake at 350° for 30 minutes.
Combine flour, nuts and margarine. Press into a 9-inch square pan. Cook in oven at 350° for 15 minutes. Cool. Combine softened cream cheese and sugar, mixing until blended. Add 1 cup Cool Whip. Spread over crust; chill. Prepare chocolate pudding by package directions. Spread over cream cheese layer; chill. Prepare vanilla pudding by package directions. Spread over chocolate layer. Chill. Cover with Cool Whip. Cut into squares.
Dissolve strawberry jello with small amount boiling water (about 1/4 cup). Add about 1 cup ice cubes to hot liquid and stir until all ice cubes become very small (will not completely melt) and liquid becomes cold and thick. Scoop ice cubes out with spoon (that has holes). Whip in Cool Whip until mixture is pink and fluffy. Add cut-up strawberries and fill 1/2 cup container with fluffy mixture. Refrigerate. When semi-stiff, top with whole strawberry.
Boil potatoes, and drain leaving a little water in them. Mash the potatoes and set aside. Combine the rest of the ingredients together and add to the mashed potatoes in small amounts, mixing well as you go. Put party potatoes into a baking dish and dot the top with chives and butter. Bake at 375° for 30 minutes.
Mix well. May be sloppy. Pour over the cake batter. Bake at 325° for 50 minutes.
Cook onion & pepper in margarine until tender. Stir in sugar, flour, salt, & pepper. Add tomatoes; cook till slightly thickened and bubbly. Pour over cooked macaroni or shells and stir.
In skillet, melt butter. Add onion and saute 1 minute. Lay thawed fish on top of onion. Cook, uncovered, about 5 minutes. Add seasonings and tomatoes. Cover and cook over low heat 15 minutes.
Beat with an eggbeater until mixture is thick. Color with a few drops of food coloring. This is a great sensory activity.
Chop artichoke hearts. Mix hearts, mayonnaise, cheese and garlic powder together. Put in Pyrex dish and bake at 350° for 20 minutes. Serve hot with crackers.
Put pineapple and vanilla pudding mix in bowl and stir. Add sour cream and fold in Cool Whip. Pour into 2 (8-inch) baked pie shells. Refrigerate and chill 3 hours. Delicious and easy!
Mix sugar, cocoa, butter, milk and salt in a saucepan. Bring mixture to a hard boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Drop by teaspoon onto wax paper; let stand until cool.
Cream potatoes and pumpkin well. Add sugars, butter, eggs, milk and flavoring. Pour into 2 unbaked pie shells. Bake at 400° for 30 to 40 minutes.
Cut bacon strips into thirds. If small sausages are not available, cut large sausages into 2-inch pieces. Wrap bacon around each sausage and secure with a wooden toothpick. Fill a 9 x 13 inch pan with roll ups. Sprinkle roll ups with brown sugar. Cover and refrigerate for 8 hours. Bake at 350 degrees for 30 minutes.
In large saucepan, melt margarine and add onions, celery and mushrooms. Cook over medium heat for 3 to 4 minutes.
Beat all ingredients with mixer or by hand until smooth. Put in graham cracker pie crust and chill for 2 to 4 hours. If large pie crust is used (10-inch), use 10 ounce Cool Whip and a little more juice (not too much).
In skillet, brown chicken in 2 tablespoons vegetable oil. Pour off fat. Add gravy, lemon and vegetables. Cover and cook over low heat for 5 minutes. Spoon into pastry shells. Serves 6.
Mix cheese and butter. Stir in flour, chives and salt until blended. Shape into 1-inch balls and place on ungreased cooking sheet. Bake at 400° for 15 to 20 minutes. Makes 3 dozen.
Put melted butter in oblong pan. Then mix flour, sugar, egg and milk. Then pour over butter. Then mix peaches and water and spread over mixture. Cook at 350° until brown.