HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter/margarine in large skillet. Brown crushed garlic until golden, then discard. Saute chicken until browned on all sides. Add sliced mushrooms and Marsala; cover and cook 5 to 7 minutes or until chicken is fork-tender.
Put ham in chunks in bottom of 9 x 13-inch pan. Layer potatoes on top. Mix soups and sour cream. Pour over potatoes. Grate cheese and top. Bake at 350° for 45 minutes.
Brown ground beef and drain. Add taco mix and 1 cup water. Simmer for 10 to 15 minutes. Cool. When ready to serve, combine lettuce, peppers, onions and tomatoes. Sprinkle with shredded cheese, taco chips and cooled meat mixture. Toss together with dressing. Serve immediately.
Combine all ingredients except pork chops. Mix well. Place chops in shallow dish. Pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade and place on rack of broiling pan. Broil 10 to 12 minutes on each side or until done, turning and basting once with marinade.
Combine water, sugar and vinegar in a medium saucepan. Cook over low heat, stirring constantly until mixture comes to a boil. Cover. Cook 2 minutes. Uncover and cook mixture to soft ball stage.
To prepare: Cook squash, green pepper and onion until tender. Drain and mash. Add cheese and tomatoes. Place in buttered 2-quart casserole dish. Sprinkle broken tortilla chips on top. Bake at 350 degrees for 25 minutes or until bubbly.
Brown stew beef in large pot (no fat or oil, no flour). When meat is brown, add water to cover, bouillon, Worcestershire sauce, salt and pepper and onion; simmer until meat is nice and tender (several hours). Add potatoes, carrots and any other veggies; cook until done. Mix cornstarch and water; put into stew to thicken, if desired. Serves 4 to 6.
Combine all ingredients. Melt and bring to a boil. Stir for one minute while boiling. Remove from heat. Add vanilla. Beat until right consistency to spread (about 30 minutes).
First fry bacon on stove. Fire the grill up. Cook hamburger on grill (after pattied up). Five minutes before hamburger is done, warm mushroom gravy up on stove. When hamburgers are done, lay slices of cheese on them, then lay 2 to 3 half slices of bacon on them. Spoon on mushroom gravy on top. Salt and pepper to taste. Serves 8 people.
Blend brown sugar and butter, bring to boil exactly 2 mins. Remove from heat and add pecans. Spread over crackers and bake. Bake 10 min. at 350 degrees, cool slightly and cut.
Mix dry ingredients in blender, then add oil and vinegar alternately and very slowly until all ingredients are blended. Good on fruit salads.
Mix together cake mix, 1/3 cup milk, melted margarine and nuts. Melt 1/2 cup milk and the caramels. Grease and flour 9 x 13-inch pan. Place half of the cake mixture in pan. Bake for 8 minutes at 350°.
Mix cucumbers and salt; let stand 1 hour. Mix remaining ingredients and pour over cucumbers. Refrigerate for 12 hours. Mix every once in a while. (Pickles will keep in refrigerator for about 1 month.)
Melt butter. Add to softened cheese and stir. Add other ingredients and stir to mix. Pour into buttered casserole dish. Sprinkle with parsley flakes. Bake at 350 degrees for 25 minutes or until bubbly hot.
Wash all squash and scrub clean. Dice yellow squash and zucchini; boil in salted water until barley tender. Drain and set aside.
Grind all of this and mix together. Add canning salt to taste. Place in jars not too tight. I use two piece lids; it won't seal but it will keep. Store in dark place.
Preheat oven to 350°. Grease and flour 9 or 10-inch pie pan (oleo or butter may be used to grease pan).
Sift together the flour, baking powder, salt and sugar; set aside. Measure corn flakes and milk into large mixing bowl. Stir to combine. Let stand about 2 minutes, or until softened. Add oil and egg; beat well. Add flour mixture, stirring only until combined. Grease pans with 12 muffin cups. Pour batter evenly into them. Bake at 400° for about 20 minutes, or until lightly browned. Serve warm.
In medium saucepan, combine	water, butter and salt. Slowly bring to boiling, stirring occasionally.	Remove from heat; beat in flour. Return to low heat; continue beating until mixture forms a ball and	leaves	side of pan. Remove from heat. Add eggs, one at a time, beating until mixture is shiny. Drop by teaspoonfuls two inches apart onto ungreased cookie sheet. Bake in	400° oven about 20 minutes or until puffs are golden brown. Cool on wire rack. Makes 6 to 7 dozen puffs. (The puffs can be frozen and taken from freezer an hour before serving. Fill puffs just before serving to avoid soggy puffs.) Good.
Make cracker crust by breaking up the crackers into crumbs in a bowl and stirring in the melted butter. Press into the bottom of a 9 x 13-inch pan. Dissolve the jello in the 1 cup of boiling water and add the lemon juice, allow it to jell but not to set, set aside. Beat together the cream cheese, sugar and vanilla until smooth, add the evaporated milk and beat until really thick. Then add the jello mixture to the milk and cheese mixture. Pour into cracker crust and refrigerate.
Parboil peppers 5 minutes; drain. Cut peppers in half; remove seeds and stems and rinse. Place in baking dish. Combine coarse bread crumbs with milk. Saute onion in margarine (or chopped parsley). Combine onions with meat substitute, sauce, salt, pepper and herb and/or buttered bread crumbs. Stuff peppers with mixture and bake 25 minutes at 350°. Serves 8.
Mix salad dressing, mustard and honey. Place chicken on grill over medium-hot coals or rack of broiler. Brush with 1/2 of salad dressing mixture. Grill or broil for 8 to 10 minutes. Turn. Brush with remaining salad dressing mixture. Continue grilling or broiling for 8 to 10 minutes or until tender. Makes 4 servings.
Mix all ingredients together. Put in unbaked pie shells. Cook at 350° for 45 or 50 minutes.
In a bowl or blender container process vanilla dietary frozen dessert until smooth. Transfer to a 1-quart freezer-safe bowl and add fresh or frozen cherries (no sugar added) cut into halves and vanilla extract. Stir to combine. Cover with plastic wrap and freeze until hardened. When ready to serve, scoop into serving bowls. Makes 4 (1/2 cup) servings.
Saute onion, bell pepper and hot pepper in butter. Put sausage in sauteed mixture and cook slightly. Put mixture in rice cooker with rice, water and beef broth cubes. Set to cook as indicated on rice cooker for 1 1/2 cups rice.
Clean spinach and tear out stems. Mix with lettuce torn in bite-size pieces. Fry bacon until crisp, crumble and add to greens. Mix sugar, onion, oil, vinegar, salt and mustard. Beat well. Add half of dressing to greens and the rest to the cottage cheese. Chill. Add cheese mixture just before serving. Serves 12.
In sauce pan bring liquids to a boil. Whisk in gelatin, pudding mixes. Bring to a boil, stirring constantly. Cool completely. Fold in oranges, pineapple, cool whip.
Brown sausage; drain off fat. Add salt, pepper, garlic and basil. Add 1/2 cup water. Cover and simmer 15 minutes, stirring occasionally. In a 2-quart casserole dish, layer 1/2 each starting with macaroni, Ricotta cheese, shredded cheese, then meat sauce; repeat. Cook at 375° for 30 minutes. Serves 6 to 8. Serve with salad and garlic bread.
Sift flour once; add confectioners sugar, salt and cut in butter. Should resemble coarse meal. Press into 9 x 13-inch pan. Bake 15 minutes at 350°.
Cream butter; add sugar and cream again. Beat in egg and vanilla; mix well. Stir in flour gradually to make soft dough. Remove 1/3 cup dough. Mix in pecans, corn syrup and almond; set aside.
Mix hot water, jellos, cold water, apples, and crushed pineapple. Refrigerate until set. Mix pineapple juice, sugar, cornstarch, and salt. Boil until thick and then cool. Once cool, add lemon juice and cool whip. Top jello with this mixture and serve.
Put strawberries in cooked pie shell. Mix the sugar, cornstarch and water; cook over medium heat until clear. Add jello. Pour mixture over strawberries. Chill in refrigerator.
Melt butter and marshmallows on low in large nonstick pan until marshmallows are melted. Stir in peanut butter. Quickly add Rice Krispies and chocolate chips. Stir well with large wooden spatula. Pour into 9 x 13 pan that has been greased with butter or margarine.
Combine all ingredients in blender and mix until smooth. Pour in double boiler; bring to boil and stir until thick. Pour in baked pie shell and let cool thoroughly. Top with whipped cream.
Crumble cookies (3 at a time) in blender or food processor. Divide into 3 parts. Cream together the cream cheese, butter and powdered sugar; set aside. Mix milk and pudding. Add whipped cream; combine the 2 mixes. Layer 1/3 of the cookies, half of the mixture, 1/3 cookies, other half of mixture and sprinkle other 1/3 cookies on top. Use a new 8-inch plastic flowerpot. Refrigerate overnight.
Boil macaroni in salt water until tender; drain. Stir in beaten egg and butter. Mix dry mustard and a little salt and pepper in a tablespoon of hot water. Add milk. Add cheese, leaving a little to sprinkle on top. Pour into buttered casserole dish. Add milk. Sprinkle with cheese. Bake until custard is set and top is crusty at 350° (45 minutes).
Blend cream cheese and milk. Stir in rest of ingredients. Microwave until hot. Serve warm with crackers.
Mix ingredients together (unbrowned) in ovenproof casserole. Bake in oven at 300° for 3 hours. Can be done in crock-pot for 8 to 10 hours on low. Serve with broad egg noodles.
Wash and check beans. Soak overnight in water; drain. In 8 to 10-quart stock pot, put beans. Add water, smoked ham or ham bone, parsley, chicken bouillon cubes, thyme and bay leaf. Cover and bring to a boil. Reduce heat and simmer for 3 hours. Add chicken breast, celery, carrots, chopped tomatoes, onions and garlic. Bring to a boil. Reduce heat and simmer 1 hour. Add kielbasa or smoked sausage and white wine. Simmer for 1 hour. Yields 5 quarts. Refrigerate when cool for at least 12 hours (24 is better). Remove bone, bay leaf and fat before reheating.
In a large cast-iron skillet, heat until smoking, combine bacon drippings and all veggies; cook until medium tender. Add 1 cup water. Combine shrimp and cook, covered, until meat has turned white. Remove from heat; pour mixture over rice, then stand back because everyone will run over you trying to get the first portion. Serves 6.
Soak for 14 days in brine water the whole cucumbers, then slice. Soak for 6 hours in vinegar; drain. Pour the spice and sugar in over cucumbers and let stand. The sugar will make plenty of syrup to cover pickles. This pickle may be stored in stone jar until used. Sealing is not necessary. This is all cold. The pickles are never to be heated.
Cook 1 cup of sugar and water to 242° on candy thermometer. Pour slowly over egg whites. Cook 3 cups of sugar, corn syrup, hot water, salt and cream of tartar to 252° on candy thermometer. Pour slowly over egg white mixture, beating well. Add nuts and vanilla. Drop on waxed paper.
Evenly spread cream cheese on the 10 to 12-inch round plate. Cover with taco sauce. Next, sprinkle taco cheese, followed by shredded lettuce and top with tomato. Put in refrigerator and chill. Serve with taco chips. Great for parties.
Cook and debone chicken. Cut into small pieces. Cut tortillas in strips (1 to 2 inches). Mix cream of chicken soup with whipping cream and stir. Dice onions, brown and have them ready. Grate cheese. Layer in a large square dish.
Mix brown sugar and water in saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer about 3 minutes. Remove from heat and add maple flavoring. Use hot or cold over pancakes, waffles, ice cream, French toast or rice pudding.
Cream the shortening. Gradually add the sugar, beating well. Add pumpkin, eggs and orange juice; mix well. Combine remaining ingredients, mixing well. Stir into pumpkin mixture. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares and serve.
Mix all ingredients together until smooth (about 10 minutes). Put in graham cracker pie shell. Put cherry pie filling on top.
Heat oven to 350°. Beat cream cheese and seasoning with mixer on medium until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese and peppers. Bake 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with bread sticks. Makes 10 servings. Preparation time: 5 minutes.
Drain juices into large saucepan. Add brown sugar; heat until boiling. Lower heat; add curry powder and simmer 15 minutes. Remove from heat; add fruit. Serve warm.
In a bowl, combine 1 cup of whole berries, bread crumbs, water, melted butter, celery, onion, green pepper and seasonings. Stuff pork chop pockets with mixture and close with toothpicks. In a large skillet, heat the tablespoon of cooking oil and brown chops on both sides. Remove chops from skillet and place in baking dish. In a small saucepan, mash the remaining strawberries and combine with brown sugar and soy sauce; baste chops. Reserve the rest for basting chops. Cover baking dish with foil and bake in a preheated 375° oven for 90 minutes. Remove chops at 30-minute intervals to taste.
Peel potatoes; cut in large pieces and cook until tender. Drain well. Melt margarine in pan and saute chopped onion. Add to potatoes. Add parsley, onion salt and garlic salt to taste and toss potatoes gently. Pour into 9 x 13-inch baking dish. Sprinkle with paprika. Slice Velveeta cheese paper thin and place on top of potatoes. Bake at 350° until cheese melts.
Cream butter, gradually add sugar. Add eggs. Stir in bananas. Combine dry ingredients and gradually add to mixture. Stir in nuts and chocolate chips. Pour into greased loaf pan. Bake 1 hour at 350° (or until done).
Place tomatoes in blender. Cover and run on lowest speed for 2 seconds to chop tomatoes. Combine tomatoes with onion, cilantro, lemon juice, garlic and pepper sauce. Add additional pepper sauce if desired. Serve with tortilla chips. Makes 2 cups.
Stir together the baking powder and salt. Cut shortening into flour with a pastry blender, then stir in milk with a fork. Knead by folding, pressing and turning about 10 times on a lightly floured board. Roll out dough to 1/2-inch thickness. Spread with soft butter; sprinkle with mixture of sugar and cinnamon. Roll dough along long side. Pinch long edge to seal. Cut into 1-inch slices and place, cut side down, in greased muffin pan. Bake 10 to 12 minutes or until brown.
Cook broccoli 2 minutes less than package directions. Drain and place in a shallow baking dish. Mix the cornstarch with a small amount of chicken broth in a saucepan at medium heat. Gradually add the remaining broth. Cook about 5 minutes more. Stir in the milk and cheese. Pour half the mixture over the broccoli. Then layer the chicken slices over the sauce. Pour the remaining sauce over the chicken slices. Bake at 475° for 10 minutes. Serves 6.
Roll out pie crust to 12-inch round on slightly floured board. Fit into dish, trim edges, pricking all over with fork. Bake in hot oven (425°) for 5 minutes; remove to wire rack and cool.
Crush Oreo cookies in plastic bag. Blend with melted butter. Line bottom of 13 x 9-inch pan with cookie mixture. Blend cream cheese, 1 cup Cool Whip and 10x sugar in mixer. Spread mixture over crumbs. Combine puddings and milk; mix in mixer until thick. Pour pudding mixture on top of cream cheese mixture. Top with remaining Cool Whip. Sprinkle Oreo cookie crumbs on top of Cool Whip. Chill to set.
Cream oleo and sugar. Add egg yolk, flour and salt. Spread over 2 ungreased cookie sheets (will be spread very thin). Brush egg white on top of dough. Sprinkle with chopped nuts. Bake 30 minutes at 300°. Cut into squares while hot.
Blend together and put in shaker. Pass up the salt. Just as good as Mrs. Dash.
Cut potatoes in half lengthwise. Brush each half with melted margarine. Sprinkle with paprika, salt and cheese. Place cut side down on oil cookie sheet and bake at 350° for 30 minutes or until potato is fork-tender.
Cream sugars and butter or margarine. Add eggs; stir in oil and vanilla. Combine dry ingredients. Add to mixture. Blend well. Refrigerate overnight. Form into small balls; place on greased cookie sheet. Use small glass dipped in white sugar to press balls flat. Bake at 350° for 12 to 15 minutes.
Sift together the flour, salt, cinnamon and nutmeg into a bowl. Add the shortening, sugar, eggs and vanilla. Beat until smooth. Stir in the oats, and chocolate chips, nuts, raisins or coconut.
Heat milk just until hot. Add sugar, salt and shortening. Cool. Soften yeast in warm water for 5 minutes. Add to milk mixture the yeast, soda and half of flour. Beat well. Add rest of flour.
Wash apples and take out the core. Do not peel. Put apples in baking dish. Mix honey, water and lemon rind. Pour over apples. Cover the dish and bake at 375° for 30 minutes. Pour pan juices over the apples every 15 minutes. Take off the cover and bake 15 minutes more. Take out of oven and cool.
Mix well and place in loaf pan. Bake 1 hour at 350°. Serves 4.
Combine brown sugar, salt and milk in saucepan; bring to boil. Cook slowly for 5 minutes or until slightly thickened. Remove from pan. Add margarine and vanilla and cool. Then add powdered sugar and beat until smooth. Press into greased pan and cool.
Mix together cheeses, eggs, sugar and parsley. Stuff mixture into shells. Spread sauce on bottom of 2 cake pans. Place stuffed shells in. Cover with sauce. Cover tightly with tinfoil. Bake at 400° for 30 minutes.
Sift dry ingredients once. Cream shortening and sugar. Add eggs, beaten lightly, then dry ingredients and milk. Add oatmeal and raisins. Drop by teaspoon or tablespoon on greased cookie sheet. Bake at 375° until lightly brown. Makes 4 dozen+, depending on size. Can freeze. Can do ahead.
Put cranberry juice cocktail and sugar in a blender. Blend for a few seconds on high speed until the sugar is dissolved. Pour into a large glass with ice. Squeeze the lime wedge and add to glass. Top with lemon-lime soda. Garnish with a lime wedge. Makes 1 serving.
Sprinkle bacon, cheese and onions in 9-inch glass dish. Beat together the remaining ingredients and pour over bacon mix. Microwave on 50% power for 20 minutes. Let stand 10 minutes before serving.
Mix sour cream with milk; add 1 1/2 cans chili pepper. Add rice and cheese to mixture. Put in a greased pan. Top with 1/2 can chili pepper and 5 ounces grated sharp cheese. Sprinkle with paprika. Bake at 350° for 30 minutes.
Mix shrimp, margarine, cheese spread, mayonnaise and garlic powder. Spread mixture onto English muffin halves. Cut into quarters. Broil 2 to 4 minutes or until cheese bubbles or microwave 15 to 30 seconds or until cheese bubbles.
Mash potatoes with butter and milk; mix in cream cheese. Beat in egg, pimiento and onion. Turn mixture into greased 2-quart baking dish or casserole. Dot with butter and sprinkle with paprika. Cover and bake at 350° for 45 minutes. Makes 6 to 8 servings.
Put all ingredients in blender except milk. Heat milk on stove or in microwave; heat on high for 5 minutes. Pour 1 cup at a time into blender, beating on high. Pour into mugs; garnish with marshmallows, cinnamon stick or peppermint stick. Makes 4 servings.
Mix flour, cocoa and sugar. Set it aside. Mix eggs and milk together and set aside. Melt margarine in skillet. Add sugar mixture. Stir and then add milk and egg mixture. Cook over medium heat until thick, stirring continuously. Pour in cooked pie shells. Top with Cool Whip or meringue. This recipe will make one deep dish or two regular pies.
Cream butter and sugar. Add beaten egg yolks and vanilla. Add flour and baking powder alternately with milk. Spread in two layer pans (greased). Cover with meringue or egg whites and 1 cup sugar. Sprinkle chopped nuts on top. Bake at 325° for 45 minutes.
Combine chicken breasts, onion, garlic and butter in 2 1/2 quart microwave-safe dish. Cover and cook on High 3 to 4 minutes, stirring once. Blend cornstarch with broth and add with remaining ingredients to chicken mixture. Cover and cook 7 minutes or until thickened. Stir twice. Fluff with fork.
Line sides of pie plate with cheese slices. Beat eggs; add milk, onions and spinach. Add 1 1/2 cups cheese. Pour egg mix over cheese slices. Add rest of cheese on top. Bake at 350° for 45 minutes or until set. Let cool 5 minutes; slice and serve.
Preheat oven to 400°. For metal pie plate, 425°. Mix flour and Crisco until mixture is uniform. Mix onion, salt and water. Sprinkle on water a tablespoon at a time. Toss lightly with a fork. Work dough into a firm ball with hands. Divide in half and form 2 flat circles. On a floured surface, roll out bottom crust, until 1 1/2-inches larger than a 9-inch pie plate. Place crust in pie plate, time even with edge.
Mix lemonade and milk. Fold in Cool Whip. Pour into crust and chill.
Grease a 10-inch pie pan. Cook beef and onions until brown. Drain. Stir in seasoning. Spread in plate. Top with chilies.
Preheat oven to 400°. Cut each pita bread in half horizontally. Cut each half into 8 triangles. Arrange in single layer on flat baking stone. Bake 8 to 10 minutes or until lightly browned. Repeat until all chips are baked. Cool on cooling rack. Yield 112 chips (16 servings). Seven chips 50 calories.
Step 1: Pour milk in a large bowl. Add pudding mix. Beat with wire beater until well blended.
Preheat oven to 375°. Mix Bisquick with milk and 2 tablespoons mayonnaise. Spread in well-greased pan (or spray with Pam) casserole (8 1/2-inch square pan).
Stir together mayonnaise, sugar and vinegar and let set until sugar dissolves. Combine all ingredients together and serve.
Flake salmon. Mix with other ingredients. Bake 1 hour in an oiled pan in 350° to 375° oven. Make a Medium White Sauce; add 1 can peas and pour over salmon loaf to serve.
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for crisp cookie. Cool 1 minute on cookie sheet before removing.
Combine shortening, 1/3 cup sugar, salt and boiling water. Let cool to lukewarm. Dissolve yeast in warm water. Add flour and egg. Mix well and add to shortening mixture. Refrigerate for 3 hours. Shape into walnut size balls. Blend remaining sugar and cinnamon. Dip balls into sugar mixture. Layer in rows in tube pan. Let rise until doubled in bulk. Bake at 475° for 40 minutes.
Cook spinach with salt and drain well. Mix softened margarine and cheese and spread over spinach. Sprinkle onions on top and bake at 325° for 20 minutes.
Boil water and sugar for 1 minute and cool. Add juices, extract and water. Just before serving, add ginger ale and sherbet.
Use large can of pineapple and oranges; drain well. Mix all ingredients. Add a little sugar. Let set overnight in refrigerator.
Boil chicken until done. Layer in dish in fine pieces. Mix soups and sour cream. Pour over chicken. Crumble crackers. Put on top. Melt butter and pour over crackers. Bake at 350° until bubbly.
Sauce together the onion, green pepper, ginger, garlic powder, salt, cayenne pepper and chili powder in the vegetable oil until vegies are soft. Add tomatoes, pineapple juice and tomato paste. Boil moderately, then reduce to simmer. Add crushed pineapple, honey and vinegar. Simmer.
In a large bowl or pot, mash potatoes with mixer or by hand until lumps are removed. Add cream cheese in small pieces and butter. Beat well until cheese and butter are melted. Mix in the sour cream.
Mix first 4 ingredients and pour into graham cracker crust. Bake at 350° for 20 minutes. Let cool for 20 minutes. Mix last 3 ingredients and spread on top of pie. Bake for 5 minutes. Chill 4 hours before serving.
Cook ground beef until browned. Drain. Cook bacon until crisp and crumble. Mix beef and bacon and add the rest of the ingredients. Cook, uncovered, in 350° oven for 1 hour or cook all day on low in crock-pot.