HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, blend soup and sour cream. Gradually stir in water. Heat and stir. Makes 2 to 3 servings.
Combine crumbs, sugar and margarine until crumbly. Press in bottom of a 9 x 13-inch pan. Chill 15 minutes. Beat cream cheese. Add 1/4 cup sugar. Gradually add milk and beat. Fold in whipped topping. Spread over crust. Place peach slices on top. Dissolve jello in hot water. Combine cold water and ice cubes to make 1 1/4 cups. Add to jello. Stir until slightly thickened. Remove unmelted ice. Gently smooth over peaches. Chill 3 hours. Makes 12 to 14 servings.
Preheat oven to 350°. In a large bowl, toss nuts with oil. In a small bowl, combine all spices except salt. Add the spices to nuts, tossing nuts to cover evenly with spices. Spread the nuts on a baking sheet in a single layer. Bake for 10 minutes. If desired, sprinkle with salt. Makes about 3 cups.
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over, do not stir. Bake uncovered at 325° for 25 to 30 minutes or until hot and bubbly. Yield: 8 to 10 servings.
Bring to a boil in small saucepan the oleo, water and cocoa. Mix the vinegar-milk mixture with remaining ingredients. Pour oleo mixture into bowl of flour and sugar. Add eggs, milk mixture and vanilla. Pour onto greased cookie sheet (approximately 10 x 15-inch). Bake at 350° for 25 minutes or until done.
Heat oven to 350°. Grease a 9 x 13-inch pan. In a large bowl beat sugars and 1/2 cup margarine until light and fluffy. Add vanilla and eggs. Blend well. Stir in flour, baking powder and salt. Mix well. Stir in chopped pecans. Spread in pan and bake for 23 to 28 minutes or until inserted toothpick comes out clean. (I bake for only 13 minutes. They burn easily.) Cool completely. Frost. Arrange pecan halves over frosting, if desired. Cut into 36 bars.
Start with 2 packages of cornbread mix. Crumble together all ingredients, except eggs and mushrooms. Add the eggs and mushrooms. Mix together; add chicken broth until runny. Grease a baking dish and bake for 1 hour at 350°.
Combine flour, sugar and cold milk. Add to hot milk in saucepan. Cook, stirring constantly, until thick, about 5 minutes. Remove from heat; cool to lukewarm. Cream 1/2 cup butter, confectioners sugar and vanilla. Add to cooled cooked mixture. Brown almonds in 1 tablespoon butter. Add to filling. Chill until firm enough to spread on cake or chiffon roll. Yields 12 servings.
Mix 3/4 cup sugar and 1 teaspoon cinnamon together. Cut biscuits into fourths and roll in sugar mixture. Place in greased Bundt pan. Put butter, 1 cup sugar and 1 1/2 teaspoons cinnamon in saucepan and bring to boil. After bringing to boil, add nuts and pour over biscuits in Bundt pan. Bake for 40 minutes at 350°.
Place Jell-O into large mixing bowl. Dissolve with only 1 cup of boiling water. Add all remaining ingredients and mix thoroughly. Chill. Serve with whipped cream. Be sure to leave the liquid in the strawberries and pineapple. Serves 8.
Combine chicken, soups, sour cream and dumplings. Place chicken mixture in a buttered 9 x 13-inch baking dish. Top with Pepperidge Farm herb stuffing mix. Melt the margarine; pour over top. Bake at 400° for 30 minutes, or until heated through.
Microwave milk and white chocolate chips with condensed milk for 2 1/2 minutes. Stir. Microwave for another 2 1/2 minutes. Stir marshmallow cream into chocolate mixture. Stir in vanilla and pecans. Pour into buttered dish. Cut when cool.
Melt margarine with chopped onion. Add poppy seed and mustard. Mix and pour on top of rolls. Spread evenly. Lay 3 slices of ham and cheese on top and put top rolls on. Cover with foil and bake 30 to 35 minutes at 350°.
Saute celery, onions and seasonings in the margarine in skillet, about 5 minutes. Add to remaining ingredients and mix well. Shape into 12 balls. Place in well-greased muffin pan sections. Bake in moderate oven at 350° about 30 minutes.
Simmer the above ingredients for 1 hour. Melt 1 (8 ounce) package Kraft Old English cheese. Boil 1 (8 ounce) package wide noodles and drain. Mix all together.
Place Twinkies on bottom of large baking dish. Mix vanilla pudding mix with milk. Pour over Twinkies. Pour pineapple on and layer sliced bananas over pudding. Pour Cool Whip on top with crushed nuts on top of that.
Combine ingredients and place in greased 1 1/2-quart casserole dish. Sprinkle crushed potato chips on top. Bake at 350° for 1 hour.
Mix margarine and sugar; beat well. Add eggs and vanilla. Add rest of ingredients except corn flakes. Roll in corn flake crumbs formed into balls. Place on cookie sheet. Top each with 1/4 maraschino cherry. Bake at 375° for 12 to 15 minutes.
Clean and place chicken pieces in an aluminum foil-lined baking dish. Lightly butter top sides of chicken. Salt and pepper to taste. Spoon undiluted cream of mushroom soup over chicken covering chicken completely. Sprinkle bread crumbs over top of all. Seal aluminum foil tightly and bake at 350° until chicken is thoroughly cooked. Uncover and bake until coating is lightly browned and crispy.
Dissolve bouillon in boiling water. Pour over beef in crock-pot. Sprinkle with onion powder. Cook 15 minutes on high or 8 hours on low.
In large pot, prepare gravy mix using 2 cups water. Throw onion rings in; let cook on medium heat (rings will separate). While gravy mix is cooking, make patties. Keep them relatively small, not size hamburger you would make for the grill. Brown off all the patties. If gravy mix is boiling, reduce heat. When all patties are browned and drained from excess grease, put them all in the gravy mix, stirring them around to get covered. Let them simmer, covered, about 1/2 hour. Great on bun; cover with some of the onion, gravy and mustard.
In a saucepan, blend chili and cream cheese. After cream cheese is melted in chili, pour into glass bowl. Serve with tortilla chips.
Peel and split garlic cloves. Empty juice out of pickle jar. Slice pickles into thin slices. Using the pickle jar, layer ingredients as follows:
Combine eggs, sugar, fruit cocktail and flour. Mix well and pour into a sheet cake pan. Bake at 350° for 25 to 30 minutes. (Cooking time will vary with ovens and size and type of pan used.)
In large mixing bowl, toss together cheese, flour, cereal, salt and cayenne pepper. Mix well. Melt butter. Add Worcestershire sauce. Pour over flour mixture and stir well. (Mixture will be coarse.) Shape into 3/4-inch firm balls. Place on lightly buttered baking sheet and bake in preheated 350° oven for 15 minutes. Cool 5 minutes before removing from sheet. Press with fork in crisscross pattern. Yields 126 wafers.
Lightly coat a 9 inch baking pan with cooking spray. For the crust, combine the flour and 1/4 c. sugar and blend together. Add 1/2 c. (1 stick) butter. Cut into flour-sugar mixture until it is finely mixed and the butter disappears. This will be like crumbs. Pour the crumbs into the prepared pan and smooth. Don't pat the crumbs too tightly. Bake on the middle rack of a preheated 350° oven for 15 to 20 minutes, until the edges are just beginning to brown.
Mix sugar, bananas, oil, eggs and vanilla. Add flour, baking soda, baking powder and salt. Mix well and pour into greased loaf pan. Bake in preheated 325° oven for about 70 minutes.
Cream sugar and margarine together. Add eggs, one at a time, mixing well. Add vanilla, vinegar and corn meal. Mix and pour into 2 (10-inch) unbaked pie shells. Bake at 275° or 300° for about 1 hour or until firm in center.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth. Pour into plate. Top with tomato and Parmesan cheese. Bake 30 minutes. Cool 5 minutes. Serves 6 to 8.
Beat egg whites, vanilla and sugar until soft peaks form. Fold in coconut and peanut butter, which has been melted and cooled. Bake at 325° for 20 minutes.
Melt chips in saucepan over low heat stirring constantly. Stir in nuts and noodles. Drop by spoonfuls onto waxed paper to set.
Grind together cheese, bacon, onion and garlic. Combine mayonnaise and mustard. Mix well. Spread on bread. Broil for 6 to 7 minutes about 5 inches from broiler heat. These can be frozen. When ready to use, take out of freezer about half hour before needed and broil 6 to 7 minutes or until done.
Bring first 5 ingredients to a boil. Remove from heat. Add last 3 ingredients. Stir and drop on greased cookie sheet. Chill and enjoy.
Melt butter. Mix with flour and nuts. Pat into 13 x 9-inch baking dish. Bake at 350° for 30 minutes. Cool. Blend Cool Whip, sugar and cream cheese. Spread over crust. Top with blueberry filling. Chill until serving.
Soften cream cheese. Beat with jam until smooth. Shape into a ball. Freeze for 30 minutes. Meanwhile, toast almonds and coconut in oven set at 425°. Watch closely. Roll ball in the browned mixture. Refrigerate overnight before serving.
Add cheese, mushroom soup, olives, pimentos, salt, pepper and chili powder to beef. Heat on low fire until cheese is melted; do not burn. Serve on slice of toast.
Saute celery and onions slowly in melted butter until onions are transparent. Add potatoes, salt, pepper, Sauterne wine and water. Bring to boil, then add imitation seafood. Bring back to boil and then cut heat; simmer until potatoes are soft. Heat whipping cream to a rolling boil in a separate pan. Add to chowder and add parsley.
Mix fruit juices, salt and sugar. Add cream, stir until smooth. Makes about 3/4 cup.
Cut meat into serving sizes. Brown meat in frying pan, using 2 tablespoons shortening. Pour off fat. Stir in soup and water; cover and simmer for 1 1/2 hours or until tender. Stir often.
In medium bowl, combine 1 egg, muffin mix, cheese, milk and onions. Stir until moistened. Turn into greased 8 x 8 x 2-inch pan or 9 x 5 x 3-inch loaf pan. Bake in a 400° oven for about 20 minutes or until toothpick inserted in center comes out clean.
Mix 3/4 cup sugar, margarine, milk, flour, salt, baking powder and cocoa (1 1/2 tablespoons) together and put in a 9 x 9-inch pan. Mix together pecans, 1/2 cup sugar, brown sugar and 1/4 cup cocoa. Sprinkle over unbaked cake mixture. Boil 1 1/4 cups water. Pour over the whole thing. Bake in a 350° oven for 25 to 30 minutes.
Cut cored, pared apples in 1/2 inch rings or slices and cook until tender in syrup of 2 cups sugar, 1 cup water, 1/3 cup red cinnamon candies and a few drops of red food coloring. This is a good garnish for meat, especially beef.
Stir together butter and cookie crumbs. Press into 9-inch pie plate. Set aside.
In a skillet, cook beef and bacon until lightly browned. Pour off excess fat. Combine meats with all ingredients. Turn into casserole dish. Heat in 350° oven for 30 minutes. Serves 10.
Blend first four ingredients in top of double boiler and cook over simmering water, stirring until mixture is of custard consistency and coats a spoon about 10 to 15 minutes. Soften gelatin in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Still until chocolate is melted. Set aside. When remaining custard is cool, add rum or flavoring and chill until mixture just begins to thicken. Whip cream and fold into chilled custard. Pour mixture into a 9-inch spring-form pan or 9 x 13-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set. If using spring-form pan, unmold. Cut into servings and garnish each with sweetened whipped cream and a strawberry.
Boil 8 potatoes until tender. Cool, peel and chop. Add one diced onion, bacon crisps, olive slices and Velveeta cheese. Add Miracle Whip and stir all ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for one hour.
Mix flour, sugar and cocoa. Add milk gradually. Stir in beaten egg yolks and butter. Cook until thickened. Add vanilla. Pour into baked pie shell and top with meringue.
Cream butter, shortening and sugar until light and fluffy. Add eggs, flour, soda and pecans. Stir until well blended. Drop by teaspoon onto greased cookie sheet. Bake at 275° for 30 to 40 minutes.
Brown meats and spices; drain grease. Add Velveeta, which has been chunked up. (You can use Mexican flavor Velveeta if you like it spicier.)
Let cream cheese and 1/2 cup butter soften to room temperature. Mix 1/2 cream cheese, flour and butter; chill. Press dough evenly against bottom and sides of small muffin tins.
Mix vanilla pudding, skim milk, lemonade and Cool Whip. Put in graham cracker pie shells. Makes 2 pies.
Simmer all ingredients for 1 1/2-2 hours until thick. Put into hot jars and seal with tops.
Sift together flour, sugar, salt, and baking powder and set aside. Gradually blend flour mixture with milk mixture. If batter is too thick, add a little more milk. Fry in pan with canola oil.
Cook potatoes in water with onions - or saute onions and add later. When potatoes are cooked, add rest of ingredients and heat. For color, you may add cooked diced carrots and also a chicken bouillon cube for more flavor.
Heat milk, salt and sugar to moderate temperature. Add corn meal to milk mixture and cook as mush. Beat together remaining ingredients while cooking mush. When good and thick add egg mixture, beat well. Pour into greased casserole dish. Bake at 400° for 25 to 30 minutes. Serve hot from the oven. A favorite of all our family!
Cook corn on cob just enough to set milk (about 3 minutes). Cut from cob; put cabbage, onions and peppers through food chopper, using coarse blade. Combine all vegetables. Blend salt, flour, turmeric, sugar and mustard. Add vinegar gradually. Bring to a boil and add to the vegetables. Simmer 25 to 30 minutes. Seal at once in hot sterilized jars.
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix in seasonings and salad dressing. Fill whites with egg yolk mixture, heaping it up slightly.
Combine fish and lemon juice in a glass bowl. Marinate 2 hours. Drain and discard marinade.
In large bowl, pour milk over first five ingredients. Mix well and roll in balls and then in coconut. Chill 1/2 hour or more on cookie sheet in refrigerator.
Cover fish and seasoning with water. Use cast-iron pot. Layer cooking oil, fish, onion, bell pepper, garlic and V-8. Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame. Every ten or so minutes, remove cover and gently shake pot. Do not stir. Stirring breaks up the fish. Simmer for 20 to 25 minutes.
Butter 9 x 13-inch pan. Crush Oreos. Add melted butter and press into pan. Freeze. Slice ice cream; arrange on top of Oreos and let soften to cover crust. Freeze.
In a large mixing bowl, blend spices together with yoghurt, salt, lemon juice, coloring and tomato puree. Add chicken pieces and coat well. Leave overnight or for at least 3 hours.
In a large kettle, cook potatoes, carrots and celery in water until tender. Drain, reserving liquid, and set aside.
Mix first five ingredients. Shape into large meatballs and brown in oil. Pour in tomato sauce mixture and cook for about 45 minutes on low, until the rice is done.
Beat together egg, sugar, cream cheese, vanilla and lemon extracts. Set aside. Press graham cracker crumb mixture into 9 or 10-inch pie plate. Pour cream cheese mixture into graham cracker crust and bake at 325° for approximately 25 minutes or until toothpick comes out clean. Cool and pour your favorite pie filling on top.
Sift dry ingredients. Cream shortening; add sugar, egg and vanilla. Stir in fruit. Add dry ingredients. Bake at 350° until done, approximately 30 minutes.
Mix together and place crushed saltines with butter on top. Bake 45 minutes at 350°.
Combine margarine and crumbs. Press firmly into bottom of a 9-inch square or 12 x 7-inch baking dish. In a large mixing bowl, dissolve gelatin in boiling water. Stir in Eagle Brand milk, pineapple and lime juice. Fold in marshmallows and whipped cream. Pour into prepared dish. Chill 2 hours or until set. Garnish as desired.
Mix sugar, egg and butter together thoroughly. Stir in milk. Add dry ingredients which have been sifted together. Spread batter in a greased and floured 9-inch square pan.
Serves 4; 136 calories, 3 g fat and 20 mg cholesterol.
Blend shortening and sugar in large bowl. Beat in vanilla and eggs. Sift dry ingredients and add to mixture. Stir in 1/2 cup of candies. Bake at 375° for 10 minutes or until light brown.
Beat cheese until fluffy. Add milk. Beat until smooth. Add eggs and vanilla. Add 1/2 cup of chips and the flour and mix well. Pour over crust. Pour remainder of chips on top. Bake 1 hour at 300°.
Blend meat with chopped mushrooms, onion, parsley, bread crumbs, egg, salt, pepper and milk until blended. Dice cheese into 1/2-inch cubes. Blend into meat mixture (by hand), making sure to distribute the cheese chunks evenly. Pack into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/2 hours. Pour off liquid.
Brown chicken in oil and garlic. Add vegetables and stir-fry 1 minute or until crisp-tender. Combine bouillon, soy sauce, sherry, vinegar, brown sugar, ginger and pineapple with juice. Bring to boil. Stir in Minute rice. Cover. Remove from heat and let stand 5 minutes. Stir in chicken and vegetables and serve immediately. Serves 4.
Mix sugar and flour; add egg yolks and enough milk to blend well. When mixture is smooth, add remainder of milk. Mix well and cook on medium heat, stirring constantly, until thick.	Remove from heat and add butter, vanilla and, if desired, 1 or 2 drops of yellow food coloring. Pour into cooked pie shell and top with meringue.
Melt chocolate with shortening. Take off heat; add sugar, then eggs. Beat. Add flour, baking powder, salt and vanilla. Add nut and chocolate chips, if desired.
Kill 1 moose (elk may be substituted). Dip moose in vat of chocolate. Let drip dry. Serves 3,000.
Cook potatoes and mash. Add cheese. Cook lasagna and drain. Fry onions in butter. Grease an oblong pan with butter. Add a little milk to prevent sticking. Layer noodles and potatoes; top with onions. Bake at 350° for 35 minutes.
Measure warm water into large mixing bowl; sprinkle in yeast to dissolve. Add salt, shortening and flour, stirring until well blended. Dough will be slightly sticky. Place in a greased bowl; turn to grease top. Cover and let rise 12 hours, or until double in size. Form long loaf. Bake at 450° for 25 minutes. Brush with egg white mixed with water. Reduce temperature to 425°. Bake for 5 minutes longer on bottom shelf. Makes 1 loaf.
Brown steak in little oil until it gets tender. Add broth, vegetables and soy sauce. Cover and simmer. Combine 1/4 cup water and cornstarch. Stir into the meat. Serve over rice.
Add brown sugar, white sugar, bacon and Velveeta cheese to remaining ingredients. Bake uncovered at 300° for about 2 hours.
Mix cake according to directions and bake. While hot, poke holes in cake and pour sweetened condensed milk over cake.
Cream together the Philly cream cheese and tomato soup. Add chopped onion, green pepper, shrimp, mayonnaise, gelatine, garlic powder and salt. Serve with crackers.
Cook spirals according to package directions. In large skillet, heat oil and butter. Add onion and garlic. Cook 2 to 3 minutes, stirring frequently. Add the remaining vegetables. Cook 3 more minutes, stirring frequently. Add wine and seasonings. Simmer 5 minutes or until tender. Toss spirals with vegetables. Add cheese. Serve immediately. Yield: 6.
Heat oven to 350°. Combine ingredients and bake in uncovered casserole dish for 25 minutes.
Cook carrots, covered, in 1/2-inch boiling water 8 minutes; drain. Turn carrots into a 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake, uncovered, in a preheated 375° oven 35 minutes; stir occasionally. Spoon into serving bowl. Sprinkle with almonds. Yields 4 servings.
Beat eggs and pour over sliced apples. Mix together the sugar, nuts, raisins and cinnamon. Add apples. Add vanilla and vegetable oil to apples. Mix. Sift together every ingredient and mix. Mixture will be thick. Turn into greased and floured 9 x 13-inch pan and bake in preheated oven at 350° for 45 to 55 minutes.
Cut meat in strips 1/4 inch thick, 3 inches long and 1/2 inch wide. Put meat in 2-inch deep pan. Mix other ingredients with 1 glass of water, then add enough water to cover meat. Soak meat for 24 to 36 hours. Stir every 10 hours to coat well. After soaking, place meat on paper towels to drain water. Sprinkle one side with red pepper. Move oven rack to top of oven. Place toothpick through end of meat and hang on rack. Put oven on lowest setting. Use spoon to crack door open. Cook 8 to 12 hours; if crunchy at 8 hours, take out. After cooling, store in jar in refrigerator.
Combine ingredients except grated cheese in small casserole dish. Sprinkle grated cheese on top. Bake at 375° for 15 minutes, until bubbly. Serve hot with crackers. Makes about 15 servings.
Combine first 7 ingredients and pat in a 9 x 13-inch baking dish. Sprinkle with grated cheese and crushed potato chips. Bake at 400° for 20 minutes or until bubbly.
Cream the first 3 ingredients together. Add remaining ingredients. Bake in tube (or Bundt) pan for 1 1/2 hours at 325°. Cool in pan about 15 minutes. Remove from pan, perforate cake and pour glaze over it while still warm.
In bowl, combine Italian salad dressing, lemon juice, salt, pepper and Tabasco sauce. Place halibut steaks in sauce. Let stand 30 minutes, turning once. Place fish on grill, basting occasionally, with dressing mixture. Cook fish for 5 to 7 minutes on each side or until fish flakes easily when tested with fork. Before serving, sprinkle with Parmesan cheese.
Preheat oven to 350°. Combine ground beef, onion, egg and cracker crumbs and shape into meatballs. Pour cream of celery soup and half a can of water over top of meatballs. Bake at 350° for 1 hour, add baked potatoes and have a quick, delicious meal. Serves 4.
Heat oven to 350°. Season with salt, if desired. Place chops in large baking dish. Top each chop with an onion slice and a lemon or orange slice. Place 1 tablespoon brown sugar and 1 tablespoon catsup on each chop. Cover and bake 1 hour. Uncover and bake at 15 to 20 minutes or until browned.
In a large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 2 minutes.
Heat oven to 350°. In skillet, heat oil over moderate heat. Add beef, onion and garlic and cook 7 to 8 minutes, stirring occasionally until meat is no longer pink. Drain off any fat. Add tomatoes, tomato liquid, tomato paste, 1 tablespoon of parsley, oregano, salt, basil and pepper to skillet. Reduce heat to low and simmer about 1 hour, stirring occasionally, until thick. Meanwhile, in a medium size bowl, mix cottage cheese, Parmesan cheese, eggs and remaining 2 tablespoons parsley with a fork until well mixed.
Cut corn from cobs and scrape cobs to remove all milk. Heat butter and bacon drippings in a medium saucepan until hot. Add corn, water, salt and pepper. Cook uncovered over medium heat until mixture comes to a boil. Cover; reduce heat and simmer 10 to 12 minutes. Stir frequently. Serves 10.
Cook potatoes, celery, onion and salt in 2 cups water about 20 minutes or until potatoes are tender. Stir in remaining ingredients. Lightly mash with a potato masher and cook, stirring constantly, until soup is hot and thickened.
Mix all, except apples, real well. Will look like biscuit dough. Place in baking dish. Push apples into dough.
Fry bacon until crisp. Drain and crumble. Reserve 1 tablespoon drippings. Saute onion in reserved bacon drippings until tender and lightly browned. Combine eggs, milk, cheese, salt, pepper and cereal. Stir in onion and bacon. Pour into pie shell. Bake at 450° for 15 minutes. Reduce temperature to 350° and bake 10 to 15 minutes longer. Serves 4.
Crush cookies fine and pour in bowl. Set aside. Then mix milk and vanilla pudding together in a large bowl. Add Cool Whip.
Mix sugar, eggs and butter (melt butter). Fold beans into mixture (mix well). Bake in 9-inch pie pan with unbaked pie crust (350°) for about 1 hour.