HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all cereals and nuts together. Mix oleo, salt and sauce. Heat until oleo melts. Pour over mixture; mix well. Bake at 200° for 2 hours. Stir every 20 minutes. Use the largest pan you can that will fit in your oven so it will not be so thick.
Melt the marshmallows and milk; let cool. Add the Cool Whip and berries. Put in baked crust. Refrigerate.
Cut muffins in half, making 12 pieces. Mix all other ingredients. Spread on muffins; put on cookie sheet. Bake at 350° until lightly brown. Freeze until ready to use. You can cut each half into fourths when using as finger foods for a party.
Cook together until thickened, apple juice, flour, cinnamon and salt. Stir apples into mixture and pour into pie shell. Sprinkle top crust with water and nutmeg.
Mix and beat 4 minutes. Grease and flour 10-inch tube pan. Bake at 350° for 45 minutes.
In skillet, brown beef and onion until onion is tender. Drain. Season with pepper. Stir in gravy, add green pepper and pea pods. Simmer uncovered until pea pods and green pepper are just tender, stirring occasionally. Serve over noodles or rice. Serves 6.
Mix margarine, sugar, eggs and vanilla together. Stir flour, soda, and salt together and add to margarine mixture. Mix in peanuts and refrigerate dough. Roll into balls. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix rice and beef together. Add beaten egg. Shape into small meat balls and brown in skillet. Combine beef seasoning packet (from rice mix) and 2 1/2 cups hot water in pan. Pour over meat balls. Cover and simmer for 30 minutes. Thicken gravy as desired.
Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly, then refrigerate until chilled.
Combine all ingredients in tea kettle or saucepan and bring to a boil; reduce heat and simmer as long as desired. Check often and add additional water, if needed. Mixture may be stored in refrigerator for several days and reused. Yield: 4 cups.
Mix in order given. Scoop onto greased cookie sheet using a 1/4 measuring cup per cookie. Bake 12 to 15 minutes at 350°.
With a sharp knife, cut corn off cob, leaving kernel bases attached, with back of knife. Scrape cob to extract the creamy pulp (reserve).
Place chicken cubes in oiled shallow baking pan. Top with a dressing made of remaining ingredients. This can be done the day before the dish is to be served. Make a thin gravy of 4 tablespoons chicken fat, 6 tablespoons flour and 1 quart chicken broth. Season to taste. Pour this hot mixture over dressing and bake at 350° for about 30 minutes.
Mix the first 9 ingredients and fill in pepper halves. Pour sauce over peppers and cook on High for 25 minutes. Let stand for 10 minutes.
Mix cracker crumbs, peanut butter and vanilla together; set aside. In medium saucepan, mix together granulated sugar, butter or margarine and milk; bring to a boil. Boil for 3 minutes, stirring frequently. Pour over cracker mixture. Mix well and pour into greased 8-inch square pan. Let cool and cut into squares.
In a small bowl, mix all ingredients together except the chicken. Add the chicken and coat evenly. Spread the chicken out on a broiling pan. Broil for 10 minutes or until lightly browned, turning once. Serve with barbecue sauce or stuff into a pita pocket with lettuce and tomato. Makes 4 servings.
Fry bacon until crisp; set aside bacon. Save drippings. Boil water. Add sugar, salt and string beans; cook about 10 minutes. Add corn and bacon drippings; mix. Cook 5 to 8 minutes longer, or until beans are tender. Drain and serve (with bacon, if desired).
In a bowl, toss together shredded cabbage, oranges, water chestnuts and onions. Reserve broth packet from soup mix for another use. Crumble noodles into salad. Pour enough Sweet and Sour Dressing over mixture to moisten, toss well to coat with dressing. Cover and chill 30 minutes or more before serving to allow flavors to blend. Makes 8 servings each with 96 calories, 2g. fat and 0 mg. cholesterol.
Put pats of butter, meat tenderizer, 1/4 cup oil and dry red wine over roast. Sprinkle rosemary, garlic cloves, salt and pepper. Add cut potatoes into pan, cut lengthwise. Bake at 350° for 40 minutes. Take out potatoes and continue cooking meat until done as desired.
Mix gelatin with cold water to soften. Add sugar to 1 cup boiling water, boil 5 minutes. Add gelatin to hot syrup. Cool. Add salt, lemon juice and orange juice to syrup. Cool. Add pineapple,	cherries and mashed bananas. Prepare egg whites and white corn syrup. Fold in fruit mixture. Pour in ice cream freezer. Freeze as you would any ice cream.
Wash chicken pieces and pat dry; set aside. Beat egg and milk in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan cheese. Melt butter or margarine in a shallow baking pan. Roll coated chicken pieces in the butter or margarine and place them skin side up in the pan. Bake at 400°. Serves 6 to 8.
Mix together and bake in a greased pie pan for 35 to 40 minutes at 400°.
Cut up chicken and place on bottom of baking dish. Combine cream of chicken soup, milk and water. Pour over chicken. Place biscuits on top of mixture. Bake at 400° until biscuits are browned.
In 4-quart saucepan, combine first four ingredients. Bring to boil and simmer 15 to 20 minutes. Remove from heat. Remove spices and orange slices. Stir in Equal. Serve hot or cold. Diabetic Exchange: 3 fruits.
Beat milk, sugar, eggs, cinnamon, allspice and vanilla together. Mix bread crumbs until soft. Add sweet potatoes; mix well, then add nuts, coconut and raisins. Pour into 9 x 12-inch baking pan. Cook in oven at 350° for 45 minutes.
Combine all ingredients. Add 1/4 cup of mixture to 6 ounces of boiling water. Yields 50 (1-cup) servings. Great for camping.
Drain beets. Reserve 3 cups of beet juice. Add vinegar, salt, sugar, mustard seed, allspice, cloves and cinnamon sticks. Bring to a boil, simmer 20 minutes. Remove cloves and cinnamon sticks. Pour over beets in sterilized jars. Process in water bath 30 minutes. Yields 7 pints.
Mix together cake mix, pudding, eggs, rum, water and oil for 2 minutes. Pour into tube pan, greased and lined with the pecan halves. Bake at 325° for 1 hour. Cool cake for 5 minutes, then pour glaze over it.
Preheat oven to 375°. Combine flour, soda and salt in bowl. In another bowl, cream butter and sugars until blended. Beat in eggs and vanilla. Mix in dry ingredients, along with chocolate chips and nuts. Pat into 14-inch round pizza pan that has been sprayed with nonstick coating. Bake 25 minutes. Remove from oven and immediately sprinkle topping over cookie crust. Let stand 5 minutes, then swirl with spatula. Cool completely. Cut into wedges before serving.
Bring to boil, vinegar, oil and sugar. Let cool. Mix all together. Chill. Gets better with age. Good for several weeks.
Combine flour, sugar, shortening, 1/2 cup milk and vanilla. Mix in large bowl. Beat 2 minutes at high speed. Add remaining 3/4 cup milk and 5 egg whites. Beat 2 minutes at high speed. Bake at 350° for 30 to 40 minutes in a greased and floured 9 x 13-inch pan. Press lightly to see if center springs back. If it doesn't, bake 5 minutes longer.
Put cranberries, orange and apples through food chopper on medium disc. Save juice. Dissolve jello and gelatin in hot water. Dissolve plain gelatin in a little cold water before adding to the hot water. Mix fruits, jello mixture, saved juice, sugar and pineapple all together and stir well. Pour into a 9 x 13-inch pan and refrigerate until needed. Cut in squares and serve with your favorite salad dressing.
Heat oven to 350 degrees. Spread coconut on cookie sheet and bake 8 to 10 minutes stirring occasionally until lightly toasted, cool. With a mixer on medium speed, beat butter, sugar, eggs, baking powder, vanilla, baking soda and salt until creamy. Stir in flour, in 3 additions, alternating with sour cream. Fold in 1 cup toasted coconut. Drop level tablespoons 1 1/2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are a pale brown. Remove to wire rack to cool.
Cook noodles according to package directions, drain and set aside. Saute mushrooms, celery, onion, and green pepper in butter in a large Dutch oven until tender. Add beef, cook until browned, stirring occasionally. Drain, stir in next 8 ingredients (dried oregano, salt pepper, garlic, Worcestershire sauce, chopped tomatoes, creamed style corn and tomato soup). Add noodles, spoon mixture into a greased deep 3 quart casserole. Cover and bake at 325° for 25 minutes or until hot and bubbly. Sprinkle with cheese and bake uncovered 3 minutes or until cheese melts. Yield: 6 to 8 servings.
Cut bread into small cubes. Soak in milk. Stir and mix well, making as smooth as possible. Beat eggs and add to above mixture. Add remainder of ingredients and mix well. Place in greased 9 x 12-inch pan and bake for 1 hour in 350° oven.
Blend all cake ingredients, except nuts; blend until moistened. Beat 2 minutes at highest speed; fold in nuts. Grease and flour 10-inch tube or Bundt pan. Bake at 350° for 35 to 45 minutes. Cool 25 minutes.
If desired, partially cook asparagus. Drain. Place the asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yields 4 servings.
Dissolve Jell-O in water; add cranberry sauce. Mix well. Add other ingredients. Pour into mold. Refrigerate.
Combine all ingredients, except cheese and potato chips. Put in large baking dish. Sprinkle cheese on top and add potato chips. Bake at 350° for 30 minutes.
Mix all ingredients, except lettuce and tomatoes. Chill. Pour over lettuce and tomato wedges at serving time.
Add in large bowl in order listed. Refrigerate 8 to 24 hours before serving. Toss just before serving.
Place all ingredients in crock-pot, except noodles, in order listed. Cover and cook on low for 8 to 10 hours or high 4 to 6 hours. One hour before serving, remove chicken and debone. Return to crock-pot and add noodles. Turn to high, cover and cook 1 hour. May thicken with cornstarch and water.
Mix as any other cake, except dissolve baking powder in just a small amount of the milk and add last. Start in cold oven and cook at 350° for 1 hour and 20 minutes.
Mix flour, margarine and chopped pecans and press into 9 x 13-inch pan. Bake at 350° until light brown; cool.
Combine flour, sugar, cinnamon and salt. Blend in oil and set aside. Dissolve baking soda in boiling water. Stir in corn syrup and molasses. Let the mixture cool. Add egg. Sprinkle 1/2 cup flour mixture into unbaked pastry shell. Carefully cover with liquid filling. Top with remaining flour mixture. Bake at 375° for 25 to 30 minutes or until pie sets.
Layer bread and cheese in glass baking dish (ending with cheese). Mix eggs, mustard, milk, salt and pepper. Pour over layered bread and cheese. Bake at 350° for 45 minutes. Prepare and refrigerate overnight.
Dissolve gelatin and sugar in boiling water. Add cold water. Pour into paper or plastic cups, freeze until almost firm. Insert wooden stick into each cup. Freeze about 8 hours or overnight.
Boil sausage and chicken until chicken is tender. Cook rice as box directs, but only half the time suggested. Add chicken, sausage, onions and hot sauce to rice. Stir. Cover and cook an additional 15 to 20 minutes, over low heat, stirring occasionally. If desired, add extra seasoning to taste.
Preheat oven to 375°. In a large bowl, cream the peanut butter, shortening and brown sugar. Add the egg, vanilla and salt, beating well. Combine flour and soda. Add alternately with milk to creamed mixture until blended. Drop by heaping teaspoonfuls about 2-inches apart on baking sheet. You may flatten slightly with crisscross tines of a fork.
Mix all ingredients. Bring to a boil and stir until dissolved. Boil until the mixture forms a hard ball in cold water. When mixture cools to very warm, pull the candy until it becomes too hard to pull. Cut into pieces.
Thaw frozen peas; tear lettuce in chunks and place in large bowl. Add in layers, celery, green pepper, onion and peas. Spread over with mayonnaise. Sprinkle sugar, cheese and crumbled bacon on the mixture. Cover with plastic and chill for at least 8 hours. (Other ingredients can be used if desired: cauliflower, cucumbers and mushrooms.)
Mix all ingredients while broccoli cooks. Drain broccoli. Place broccoli in buttered 2-quart casserole. Pour mixture over top. Then crumble Ritz crackers over top. Bake at 350° for 30 to 40 minutes.
Make sure flounder is fresh and clean. Wet flounder with water and lightly roll in bread crumbs. Place each piece of flounder on foil-covered cookie sheet. Place a small pat of margarine in center of each piece of flounder. Sprinkle lightly with lemon juice. Bake in a 350° oven until flaky. Do not overcook or edges will be hard.
Mix beans, soup and cheese. Pour in pan and top with onion rings. Bake at 350° for 30 minutes.
Make a batch of your favorite brownies. Let cool, then layer brownies, chocolate Cool Whip, pudding that has been prepared according to directions on box, crushed candy bars and white Cool Whip. Continue layering. Should have about 3 layers. Sprinkle top with a few crushed candy bars.
Mix melted butter, flour, sugar and salt. Add a little hot juice to mixture, then mix in with boiling juice and boil 1/2 hour. Put in jars and cold pack 30 minutes. Add milk or water and heat before serving. Yields 4 quarts.
All ingredients should be at room temperature. Mix all ingredients and bake at 300° for 1 1/2 hours.
Cook macaroni and drain. Brown ground meat and chopped onion in oil. Cook spinach. Drain; save liquid and add water to make 1 cup. Set aside.
Brown pork chops and put into 9 x 13-inch pan. Sprinkle rice around pork chops. Mix tomato juice, chili powder and garlic powder and pour over pork chops and rice, making sure rice is covered with juice. Cover and bake at 350° for 45 minutes.
Mix all ingredients together. Add meat and marinate for 24 hours. Place in food dehydrator or oven until chewy, not brittle.
Boil water and sugar. Dissolve coffee in 2 cups water; bring just to a boil. Add both mixtures together; cool overnight. Add vodka and vanilla. Let sit at least 2 weeks, the longer it sits the better.
Mix dry cake mix and the margarine together until crumbly. Press into 9 x 12-inch greased baking pan. Add 3 egg yolks with 1 pint of sour cream. Add 1/3 cup sugar. Pour this on top of cake mixture. Add 1 large can sliced, drained peaches on top of sour cream mixture. Bake at 350° for 45 to 60 minutes or until the custard is firm in the center.
Heat oven to 350°. Cut peeled squash into 1/2-inch pieces and arrange in an ungreased casserole. Top with sliced apples. Mix remaining ingredients and sprinkle over top of apples. Bake, covered, for 1 hour.
Cream together sugar and margarine. Beat mixture after adding each egg. Add remaining ingredients. Bake.
Fry bacon and medium onion. Drain little grease and fry onion in tablespoon butter. Add ingredients and beans. Simmer.
Place butter in a baking dish; stir in Worcestershire sauce. Add dry cereals, pretzels and nuts. Sprinkle with the garlic and onion. Mix well.	Bake at 225° for 1 hour, stirring every 15 minutes.
Cook sausage until almost done. Add onion and pepper. Cook until tender. Add tomatoes, milk and macaroni. Mix these, then add sour cream along with salt, pepper and chili powder. Bake at 350° until mixture bubbles real good. Top with grated cheese and buttered bread crumbs. Melt cheese. (You can leave cheese and bread crumbs off, if you want to.)
Mix sugar, oil, eggs and vanilla in bowl and beat well. Add flour, soda and salt. Mix well. Add apples and nuts. Use spoon to mix. Put in square or tube pan (well-greased). Bake at 350° for 1 hour or until well done. If using tube pan, bake for 1 1/2 hours. Pour icing over hot cake.
Dissolve jello and sugar in hot water. Add cold water, pineapple juice and lemon juice. When ready to serve, add ginger ale.
Cream butter; slowly beat in sugar and salt. Add eggs, one at a time; beat briskly. Blend entire mixture. Pour into pastry lined pie tin. Bake 10 minutes in 450° oven; reduce heat to 350° and bake until custard sets, about 30 minutes. Serve plain or with sweetened whipped cream. Add pecan halves over top of pie.
Heat pineapple juice to boiling in a 2-quart saucepan. Remove from heat. Add gelatin. Stir until dissolved. Add vanilla ice cream to hot liquid. Stir immediately until melted. Chill, until mixture is thickened, but not set, 20 to 25 minutes. Fold in drained pineapple. Turn into cooled, baked 9-inch pie shell. Chill until firm, at least 2 hours.
Season veal cutlets; dip in flour. Next dip in beaten egg and last in bread crumbs (both sides). Fry on each side 5 to 6 minutes in hot shortening. Garnish with lemon slices (optional).
Add last 5 ingredients to sauteed onion. Stir and bake, uncovered, at 350° for 25 to 30 minutes.
In saucepan, combine sugar, unsweetened chocolate, cinnamon, nutmeg and salt. Stir in water. Cook, stirring constantly, over low heat until chocolate melts. Bring to boiling; reduce heat and simmer 4 minutes, stirring constantly. Add milk; heat over low heat until mixture is hot. Beat with rotary beater until foamy. Serve in mugs or cups. Garnish with whipped dessert topping. Makes 6 servings.
Dissolve yeast in water with some of the sugar. Combine all dry ingredients and then the remaining. Knead several times on floured board until smooth. Roll into a rectangle 24 x 6-inch.
Melt butterscotch pieces in top of double boiler over boiling water. Add peanuts and noodles; mix well. Drop by spoonfuls onto waxed paper. Cool. Store candy in cool place.
Heat oven to 300°, then turn off. Soften Velveeta and cream cheese in oven. Mix cheeses, margarine and sandwich spread with mixer. Refrigerate or freeze.
Preheat oven to 350°. Mix sugar, salt, lemon rind, flour and cornmeal thoroughly. Beat eggs with spiral eggbeater thoroughly. Add melted butter, lemon juice and milk; mix well. Pour into pie crust (unbaked). Bake 50 to 60 minutes or until set.
Flour chicken and brown in casserole dish. Put 1 cup uncooked rice; place chicken on top of rice. Pour Lipton onion soup over that and pour 2 cups over that. Cover and bake 45 minutes at 375°.
Mix all ingredients, except the cheese, together and pour 1/2 of the batter in 9-inch iron skillet and cover with 1/2 of the cheese. Pour remaining batter on the cheese and top this with remaining cheese. Bake at 350° until done. Serves 6.
Dissolve lemon jello with 1/2 amount of water called for but not set (slightly jelled). Whip cream. Cream the cheese and add the pineapple. Fold this mixture into the whipped cream and add the cooled lemon jello. Pour into a 14 x 10 x 2-inch pan and put into refrigerator to set. Dissolve the cherry jello with 1 cup boiling water and 1 cup cold water and chill. When cool, but not jelled pour over the other mixture as an icing. Leave in the refrigerator until ready to serve (at least 4 hours).
Cut Jiffy Jack into small cubes and combine with tomatoes and green chiles. Heat in microwave oven or slow cooker until cheese is melted. Serve with chips.
Brown ground beef, onion and garlic. Add remaining ingredients and mix well. Place in casserole dish and bake at 350° to 375° for 40 minutes. Uncover last 10 minutes to brown.
Cut chicken breasts into bite sized pieces; fry with salt, pepper and onion until crisp and tender. Cook broccoli in boiling water, salted, and drain. Combine cream of chicken soup, mayonnaise and lemon juice. Combine chicken, broccoli and soup mixture. Sprinkle buttered bread crumbs and 3/4 cup grated cheese on top. Heat at 350° until hot.
In skillet with just enough oil to keep from sticking, place peppers (whole) and chop onion. Cool on low until tender. Slice peppers. Mix all ingredients and serve with corn chips. The thin restaurant style chips are the best.
Clean peppers. Steam in covered pan for 5 minutes. Combine remaining ingredients using only 1/2 can of the tomato soup. Mix well. Stuff peppers. Bake at 375° for 30 minutes. Pour remaining 1/2 can of tomato soup over peppers and bake for 15 minutes more.
Preheat oven to 350°. In a 9 x 12-inch baking dish, layer tortilla shells. Cover bottom and sides of dish with shells and set aside.
Heat sugar, oil and vinegar until sugar is dissolved, stirring frequently. Cool. Pour beans, peas, pimento, celery, onion and pepper into sugar mixture; mix well. Refrigerate overnight. Drain before serving.
Beat cream until stiff. Fold in sugar, sour cream and peel. Serve over strawberries. Sprinkle with grated chocolate. Makes 6 to 8 servings.
Core and boil cabbage heads, removing leaves as they fall off, until all are gone. Let cool. Combine beef, rice, chicken and rice soup, 1 can tomato soup, salt and pepper. Make piggies; wrap in	cabbage. Place a layer of cabbage leaves on	bottom of roaster to prevent piggies from sticking. Line piggies up in roaster; cover them with sauerkraut, tomato soup and 2 cans water. Cover and cook in a 375° oven.
Butter a casserole dish. Layer asparagus, peas, cheese and water chestnuts. Combine mushroom soup and seasonings. Pour over vegetables. Melt 1 stick of butter. Cut 4 slices of bread into strips and put in butter. Place strips on top of casserole, then cheese on top. Bake at 350° for 30 minutes. Serves a bunch.
Mix all ingredients together. Shape into small balls and roll in coconut, confectioners sugar or melted chocolate.
Saute until crisp the bacon and onion. Add garlic powder. In warm crock-pot, put mustard, vinegar and brown sugar. Add pork and beans. Cook in crock-pot on low for 2 to 3 hours, or more.
Put oil and lemon juice in skillet and add all spices and salt. Bring this to a boil. Add chicken and turn heat down and saute until tender. Let most of the water cook out and brown the tender chicken a little.
Simmer first 4 ingredients about 30 seconds. Remove from fire and add peanut butter and Cocoa Puffs. Mix well until Puffs are coated and spoon out on waxed paper.
Place fillets in baking dish, skin side down. Sprinkle with lemon juice and butter. Add almonds and bake 15 to 20 minutes in oven at 350°.
Blend all together. Knead until dough consistency. Roll out thin; spread with peanut butter. Cut across. Roll into roll; cut in pieces. Let stand until set.
Mix ingredients together in a large bowl. Shape into small balls (1 1/2-inch round) and freeze on a cookie sheet. Bake at 350° for 20 to 25 minutes. Yield: About 60.
Preheat oven to 425°. Cook macaroni as directed on box. Drain water from cooked macaroni and mix in butter, salt and pepper. Pour half macaroni in 2-quart casserole dish; spread evenly. Sprinkle layer of grated cheese, using half cheese. Repeat layer of macaroni and layer of cheese. Add milk to beaten egg and pour over macaroni and cheese layers. Place pats of butter around on top of mixture. Sprinkle paprika on top. Bake for about 30 minutes.
Cut pound cake horizontally into three layers. Sprinkle orange juice over cake layers. Then cut cake into 1-inch cubes. Prepare pudding mix as directed on package. Layer half the cake cubes, pudding, strawberries and Cool Whip. Repeat layers. Really pretty fixed in a deep glass bowl. Fix day ahead.
Cook and debone chicken. Reserve 1 cup of chicken broth. Combine soups, green chilies, spices and chicken broth over low heat until well blended. Preheat oven to 350°. Cover bottom of 2 1/2 or 3-quart casserole dish with 2 cups of corn chips. Spread 1/2 the chicken over this layer, then 1/2 the sauce and 1/2 of the cheese. Repeat, ending with cheese. Bake at 350° for 25 to 30 minutes.
Layer peas and chicken. Combine and mix soup, mayonnaise, mushrooms, curry powder and cheese. Pour over chicken and peas. Top with croutons. Bake at 350° for 25 minutes or so. Serve with rice, Chinese noodles or plain. Can be frozen.
Cream butter and cheese. Blend in dry ingredients. Shape into walnut size balls and place on ungreased cookie sheets and flatten with fork. Bake at 350° for 10 minutes. Yields 6 dozen.