HumbleIntelligence/food-ner-1-Million huggingface dataset:
Over low heat, melt margarine, peanut butter and vanilla. When melted, stir in powdered sugar. Press in a 9 x 13-inch pan, sprayed with nonstick cooking oil. Cool.
Roll chicken strips and cheese (as much as rolls will hold) in the 8 rolls. Place in baking pan. Cover with soup. Bake at 350° for 40 minutes. Remove from oven, sprinkle each roll with a little more grated Cheddar. Bake 5 minutes longer.
Heat oven to 375°. Lightly grease a 15 x 10-inch jelly roll pan. Combine dry ingredients. Dip chicken pieces in milk; coat with dry ingredients. Place chicken skin side up in prepared pan. Lightly brush with margarine. Bake for 50 to 55 minutes.
Pour cereal into large bowl; set aside. In 1-quart pan, heat chocolate chips, peanut butter and margarine until smooth. Stir in vanilla. Pour chocolate mixture over cereal and stir until coated. Place lid over large bowl after adding powdered sugar. Seal securely and shake until coated.
Combine bananas and pecans, set aside. Beat sugar, shortening, eggs and vanilla at medium-high speed for 1 1/2 minutes. Sift together flour, soda, baking powder and salt. Add to creamed mixture alternately with buttermilk. Pour into 2 waxed, lined loaf pans. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Mix butter, eggs and sour cream in large bowl. Add whole corn, creamed corn and corn bread mix. Mix well. Pour into greased square pan. Bake at 350° for 35 minutes or until golden brown.
Mix first 4 ingredients together. Roll into balls and pan-fry. Pour off grease. Mix ketchup, brown sugar and soy sauce. Pour over sausage and bake at 350° for 20 minutes.
Melt the white chocolate 1 minute at a time on Low power in the microwave or melt in top of double boiler. Stir white chocolate after each minute. Should take 3 or 4 minutes to melt. Add the peanut butter to melted chocolate. Stir well. Add the sweetened condensed milk; stir. Have ready a small cake pan sprayed with Pam. Pour into pan. Refrigerate 1/2 hour. Remove from refrigerator and cut in squares.
Melt chocolate over low heat. Remove from heat. Add egg. Mix well. Cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mixture over marshmallows and nuts; mix well. Divide mixture in half. On waxed paper, sprinkle with confectioners sugar, shape each half into a roll approximately 8-inches long. Chill several hours. Slice to serve. Makes 2 rolls.
Rinse beans in cold water after opening cans. Cook string beans until tender. Mix all ingredients together. Add oil, salt and garlic powder to your taste.
Boil for 3 minutes: sugar, milk and butter. Remove from heat. Add oatmeal and cocoa. Add nuts and coconut. Drop by teaspoons onto waxed paper.
On rack in large, shallow round microwave baking dish, arrange chicken, skin side down, around outside edge of dish. Sprinkle with half of the salt, pepper and paprika. Dot chicken with 1 tablespoon of the margarine. Microwave, uncovered, on High for 10 minutes. Turn chicken, reversing center edge of thigh to outside and placing skin side up. Add cauliflowerets in center of baking dish. Sprinkle with remaining salt, pepper and paprika; dot with remaining 1 tablespoon of the margarine. Cover only the cauliflowerets in center with plastic wrap; microwave on High 10 minutes more. Rearrange flowerets and pour dressing over all. Cover chicken and cauliflower loosely with wax paper and microwave on High 10 minutes more. To serve, spoon pan juices over all. Makes 4 servings.
Heat oil to 350°. Mix all ingredients well. Drop by large spoonfuls into deep fat fryer. Fry until brown.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Cook and stir beef and onion until brown; drain. Stir in salt and pepper. Spread beef in pie plate; sprinkle with cheese.
Cream butter with Crisco and sugar. Add eggs, one at a time. Sift flour, baking powder, salt and cocoa. Add alternately with milk; add vanilla last. Grease and lightly flour tube or Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Combine sugar, salt, butter and milk and boil six minutes. Place chocolate, Marshmallow Creme and nuts in large bowl and pour boiling syrup over the ingredients. Beat until chocolate melts and pour into buttered pan. Let stand a few minutes before cutting. Store in tin box.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in a pie plate. Beat remaining ingredients until smooth, 15 seconds in a blender on high speed or 1 minute with a hand beater. Pour into a pie plate. Bake until golden brown and a knife inserted comes out clean, 30 to 35 minutes. Let stand 5 minutes. Refrigerate any remaining pie. Makes 6 to 8 servings.
In large bowl toss cabbage, apples, walnuts and celery. In separate bowl combine yogurt, applesauce, honey, vinegar and salt. Stir briskly. Toss well with cabbage mixture. Cover; refrigerate until ready to serve. Makes 12 to 16 servings.
Spray a Bundt pan with non-stick vegetable coating spray. Sprinkle pecans in bottom of pan. Use an electric hand mixer for the batter, mixing remaining ingredients together all at once. Beat about 2 minutes. Pour or spoon batter over pecans. Bake at 325° for 1 hour. Test for doneness.
Sift dry ingredients into bowl. Add brown sugar, Crisco and buttermilk. Beat 2 minutes on medium speed. Add eggs. Beat 2 more minutes. Bake 35 minutes at 375° or until done.
Mix butter, peanut butter and milk. Whip until creamy. Serve as dip for celery, carrots, green pepper, etc.
Cut cold bacon slices in half. Wrap slice of bacon around a date or water chestnut; secure with a toothpick. Broil until bacon is crisp. Drain on paper towel and serve hot.
Fry bacon until crisp and pour off some of the fat. Add onion and fry for a few minutes. Dice potatoes and add to bacon. Fry until browned. Beat eggs a little. Add milk, salt and pepper. Pour over potato mix. Cook, stirring often, until eggs are set. Very filling! This will hold them until lunch.
Cream margarine and sugar together. Then add remaining ingredients (except nuts) and mix together. Stir in nuts. Put in 9 x 13-inch greased pan. Bake at 350° for 30 to 40 minutes. If desired, frost with chocolate frosting.
Preheat oven to 400°. Grease a 1 qt. casserole dish. In 1 qt. sauce pan over med heat, cook frozen onion until tender. Stir in soup and cream cheese cubes; cook, stirring constantly till smooth and hot. In casserole, alternately layer frozen potatoes and hot cream sauce ending with a sauce layer. Cover and bake 45 minutes, or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. Yield: 4-5 servings.
Melt margarine in baking dish. Mix flour, milk and sugar. Pour over margarine. Add peaches, juice and all, over flour mixture. Bake at 350° until golden brown.
Cut meat into strips; dust with peppered flour. In large skillet, brown meat in butter. Add drained mushrooms, onion and garlic and brown lightly. Stir in beef broth. Cover and simmer 1 hour, stirring occasionally. Gradually stir in sour cream. Cover over low heat 5 minutes. Do not boil. Serve over noodles or rice.
Pour into well-greased and sugared loaf pans. Bake at 350°. Makes 5 small loaves or 2 large loaves. Small loaves bake 40 to 45 minutes. Large loaves bake 55 to 60 minutes.
Finely grate cheese into a bowl. Add softened butter and mix well. Stir in Port or sherry, green onions, caraway seed, mustard and worcestershire sauce. Mix very well. Scoop mixture into a serving bowl. Cover with walnuts and press them into the mixture lightly. Refrigerate at least 3 hours. Serve with crackers or melba toast. It's very good.
Mix Bisquick, flour and sugar in a large mixing bowl. Add whole eggs and can of beer. Beat with electric mixer 1 minute until well blended. Turn batter into a greased loaf pan (8 x 5 x 3-inch). Bake at 350° for 50 to 60 minutes, until done. Cool in pan for 10 minutes. Remove and cool on wire rack.
Mix sugar and milk. Bring to a boil. Time 10 minutes, stirring constantly. (Use medium heat. This takes some time.) In another pot, melt margarine and chocolate chips. Mix this together with the other mixture. Remove from heat and beat with mixer for 5 minutes. Add nuts, salt and vanilla. Pour into 3 buttered 8-inch pie pans or other shallow pans.
Place in pan. Cook over low heat, stirring until thickened. Pour in baked pie shell; let cool.
Use small, whole cucumbers. Wash in cold water, wipe dry. Pack into hot, sterilized jars. Fill with vinegar mixture. Seal.
Mix oil and sugar. Add eggs and beat well. Stir in molasses. Add dry ingredients. Chill dough.
Combine milk, sugar, butter and egg in a saucepan. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Add coconut, pecans and vanilla. Cool until thick enough to spread, beating occasionally. Great on Betty Crocker German chocolate pudding-in-the-mix cake mix.
Spread pineapple in the bottom of a 9 x 13-inch pan and place blueberries over pineapple. Pour the dry yellow cake mix over all. Melt oleo and pour over the cake mix. Sprinkle with nuts and bake for 35 to 40 minutes at 350°. Cool and top with Cool Whip or ice cream.
Place banana and marshmallows in a bowl. Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Pour into bowl. Chill until set. Serves 6.
Separate wings into little drumsticks by cutting apart. Throw away third part (tip) of wing or buy very small drumsticks. Marinate for 2 hours. Bake at 350° for 1 1/2 hours. Baste often. Add 1 to 2 small cans pineapple chunks to the chicken and sauce when it's about half cooked. After cooking is completed, drain on a paper towel and serve. Delicious. Also great for a party.
Blend first 5 ingredients. Stuff into celery pieces; sprinkle with peanuts. Chill until you serve.
Mix all the ingredient and make a dough. Cover and let stand for 15 min. Preheat the oven on 300°. Grease pizza pan with cooking spray. Roll out the dough to make the crust. Bake for about 10 mins or until it's light brown. Flip it and let it bake the uncooked side. When done spread pizza sauce and your fav. toppings and bake for 10 min. And Enjoy!!!!!!!!
Cook vegetables until tender in salt water. Blend flour, salt and pepper. Add milk all at once. Cook until thick and bubbly. Reduce heat. Blend in cream cheese.
Mix and pat flat in a well-oiled 9 x 13-inch pan. Bake 20 minutes or until brown at 350°.
Preheat oven to 350°. Grate zucchini; set aside. In large bowl of electric mixer, beat eggs until thick. Gradually beat in sugar and oil. In a separate bowl, sift 3 1/4 cups flour, baking powder, salt and cinnamon. On low speed, add dry ingredients to egg mixture alternately with zucchini and wheat germ.
Preheat oven to 350°F. In a large bowl combine cake mix, lemonade, eggs and zest. Beat on low speed for 1 minute, scraping bowl often, then beat on medium speed for 2 minutes.
In a heavy skillet, in a scant 2 tablespoons of oil, start the onion cooking over low heat. In a few minutes, add the green pepper, seeded and cut small. Peel tomatoes; squeeze out most of their seeds and juice. Cut small. Add to onion mixture with salt, pepper and basil; cook until vegetables are soft. Pat the sliced liver dry; thin it as needed. Cut the strips in pieces about 1 1/2 inches long. Remove the skillet of vegetables from heat, but keep warm in their pan. In another skillet over high heat, saute the liver pieces, stirring and turning constantly so they don't stick, until they are cooked through, about 3 minutes. Dump the liver into the waiting skillet of warm onion, etc. Return it to heat for a minute to let flavors combine, then serve. Serves 4 generously or about 2/3 cup well drained, stewed, canned tomatoes.
Mix together. Grease and flour 2 pans, 9 x 13 x 2-inch. Bake 30 to 35 minutes in 350° oven.
Boil potatoes with peelings. When potatoes are tender and cool, peel and slice in quarters. Place in baking dish. Put margarine and sugars (white and brown) over top of potatoes. Cover with lid. Bake at 350° for 30 to 45 minutes.
Cream shortening. Add sugar and stir together thoroughly. Add the unbeaten egg yolk and vanilla, mix well. Sift the flour, baking powder and salt together. Add to the cream mixture alternately with the milk. Stir thoroughly. Press through Cookie Maker. Bake in quick oven until edges are brown (about 10 minutes). Follow preparation instructions exactly or these will not turn out. Quick oven is approximately 400°.
Melt the margarine and add Worcestershire sauce, onion salt, garlic salt and celery salt. Put dry ingredients in large oblong pan and pour margarine mixture over all and stir thoroughly. Bake in 250° oven for 1 1/2 hours. Stir every 30 minutes. Store in airtight container.
Soak soup mix in hot water for 15 minutes. Strain out onion pieces, reserving liquid. Brown beef with onions in oil in a large skillet. Add seasonings, ketchup and liquid from onion. Simmer together about 30 minutes. Serve on wieners on buns.
Grease bottom of 10-inch spring-form pan. Put 2 tablespoons crumbs on bottom of pan. Mix 1/4 cup sugar, 1 cup crumbs and 1/4 cup melted butter together. Spread in pan and along sides. Beat until fluffy all of cream cheese. Add 2 teaspoons vanilla and 1 1/4 cups sugar. Gradually add eggs, one at a time; mix well. Pour into pan. Bake at 350° or until set, 40 minutes. Remove from oven. Let stand 15 minutes. Mix sour cream, 1/4 cup sugar and 1 teaspoon vanilla. Pour over cake and sprinkle with remaining crumbs. Put in oven at 475° for 7 to 8 minutes. Let cool. Garnish with cherry pie filling, strawberries, etc.
Mix condensed milk, cream cheese and lemon juice. Add Cool Whip and add 1 large can pineapple and pecans. Pour into pie crusts and chill. Can be frozen if wrapped well.
Mix the first 3 ingredients together. Stir in sour milk. Sift together flour, soda, salt, cinnamon, nutmeg and cloves. Add dry ingredients to mixture. Stir in nuts and raisins and fold in Wheaties. Chill dough and drop by teaspoon about 2-inches apart on greased baking pan. Bake 10 to 12 minutes at 350°.
Mix cranberries, sugar, marshmallows together and let stand at least 4 hours or over night in refrigerator. Add nuts, apples and whipped cream.. This keeps for several days. I add fruit fresh to apples to keep them from turning dark. Easy to double recipe. Serves 8.
Preheat oven to 225°. Cover 2 cookie sheets with parchment; set aside. Combine 1 egg white, 1/4 cup cocoa and 2 tablespoons sugar and vanilla in bowl. Beat remaining egg whites and salt until soft peaks form. Add remaining 1/2 cup sugar, a little at a time, while beating until white are stiff and glossy. Fold egg whites into chocolate mixture by thirds. Fill pastry bag with mixture and pipe out cookies onto cookie sheets. Each cookie should be about 1-inch wide. Bake 1 hour 15 minutes until dry texture. Mix remaining 1 teaspoon cocoa and cinnamon; sprinkle over hot cookies. (To make a pastry bag, use gallon plastic bag and cut off corner.)
Combine sugar, butter and milk in a saucepan and bring to boil for 3 minutes. Put oatmeal, coconut, cocoa, vanilla and nuts in mixing bowl. Pour hot mixture over these ingredients. Drop from a teaspoon onto waxed paper and allow to cool completely.
Mix spaghetti noodles, butter, Parmesan cheese and eggs. Put in bottom of pie pan. Spread riccota cheese over top. Pour spaghetti sauce over riccota cheese. Sprinkle top with mozzarella cheese.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. Combine the bread and pineapple and place in the prepared baking dish. Mix the butter, sugar and eggs and pour over bread mixture. Bake until puffed and golden, about 40 minutes. Serve hot.
Slice potatoes 1-inch thick. Place in 2-quart casserole. Add salad dressing and butter. Sprinkle with salt and pepper and parsley. Bake at 350° for 45 minutes until potatoes are tender. Serves 5.
Fry bacon. Add hot sauce, spices and onion. Bring to boil; simmer with beans.
Bring 6 quarts of water to a boil with one tablespoon each of salt and olive oil. Add pasta and gently stir. Cook for approximately 10 minutes (do not overcook). Drain a portion of the water. Add 1 cup cool water to the pasta.
Combine sugar, water and vinegar in a buttered 4-cup measure; cover with plastic wrap. Microwave 12 to 15 minutes on Roast. Meanwhile, beat egg white in mixer bowl until stiff peaks form. Pour hot syrup into egg white, beating constantly. Add vanilla and nuts. Beat until stiff. Drop by teaspoonfuls onto wax paper. Makes about 30 pieces.
Fill a large pie pan with sliced apples. Sprinkle with orange juice. Mix sugar, flour, cinnamon, nutmeg, salt and melted butter. Put on top of apples. Bake at 375° for 45 minutes. Serve warm. "Enjoy."
Mix ingredients. Heat salad oil to 400° in deep skillet. Drop batter by tablespoonfuls into hot oil. Fry until browned. Turn once.
Mix well, but carefully, all ingredients. Roll and cut into circles; put desired filling in center. Fold crust over and seal with fingertips. Fry in oil or shortening.
Combine all the ingredients, except the pecans. Beat with an electric mixer until blended. Stir in 1 cup chopped pecans. Pour mixture into pastry shell. Top with 1/2 cup pecans. Bake at 375° for 35 to 40 minutes.
To make stock, simmer giblets and neck of fowl until tender in a pint of water in sauce pan.
Mix well together. Melt 1/2 stick margarine in a 9 x 13-inch pan. Pour in batter and then pour in fruit over batter. Bake in a 350° oven for 40 to 45 minutes. Top with ice cream or whipping cream.
Place sliced zucchini and onion in saucepan with water and bring to a boil. Reduce heat and simmer (covered) for 5 to 8 minutes. Drain well. Place seasoning packet and stuffing mix in a bowl and add melted butter. Mix thoroughly.
Mix together Jell-O and hot water and let cool. Add cream cheese, Dream Whip and crushed pineapple. Mix thoroughly. Pour into a mold and chill overnight.
Bake in 350° oven. Grease and flour 9 x 13-inch pan. Stir first 5 ingredients until smooth. Add nuts and raisins. Bake 20 to 25 minutes.
Mix together sour cream and onion soup mix; place on first level of dish. Mix together hamburg and taco seasoning; place on second level of dish. Put shredded cheese over hamburg; melt in oven. Cut up tomatoes and peppers. Spread over dip.
Chop the onion, celery and garlic. Chop the tomatoes, reserving juice. Peel and core the apple and dice. Saute the onion, celery and garlic in butter, without browning. Add the curry powder and cook 1 minute. Add the flour to make a roux. Whip in the stock and bring to a boil. Add the tomatoes and bay leaf. Simmer until the vegetables are tender. Remove the bay leaf and strain the soup. Add the apple and bring to a boil. Simmer a few minutes until the apple is cooked but still slightly crisp. Heat the cream and stir in; season. Serves 6 to 8.
Cut up 1 head of lettuce. This begins the bottom layer of the salad. Continue with layers of celery, green pepper, onion and frozen peas. Cover with Miracle Whip and sprinkle sugar over top. Add cheese and bacon bits. Refrigerate and let it set up for 8 hours.
Add salt, pepper, Tabasco, thyme and bay leaf to sausage and saute in oil, then add onion and bell pepper and simmer. Add garlic, rice, tomatoes, chicken stock and ham. Bring to boil. Reduce heat and cover. Simmer 40 minutes. Add green onions for last 10 minutes of cooking. Serves 6.
Place the gelatin in a medium size bowl; cover with some of the cream. Bring the remaining cream, the coffee and the sugar to a boil in a medium size saucepan. Pour the gelatin mixture into the coffee mixture; stir well. Bring to a boil. Pour the mixture into a bowl; let it cool, stirring from time to time. When cool, pour into cups. Yields 5 servings.
Spread broccoli in 9 x 13-inch baking dish. Layer chicken meat next, then combine soup, mayonnaise and lemon juice. Spread over chicken. Sprinkle top with cheese. Combine crumbs with margarine and put over all. Bake at 350° for 45 minutes.
Melt drippings. Mix flour in jar with 1/2 of the milk. Pour in with drippings. Cook until bubbly. Mix in rest of milk. Cook until thick and creamy. Use wire whisk to break up lumps and make it creamy.
Place hash browns in bowl. Pour half melted oleo over potatoes and mix well. Add remaining ingredients and mix, except flakes. Place in buttered casserole dish. Mix flakes with 1/4 cup oleo. Place on top of potato mixture. Bake at 350° for 45 minutes.
Mix all ingredients together except last 3. Roll bread cubes with margarine. Place on top of marshmallows. Bake at 350° for 40 minutes.
Preheat oven to 400°. Spray glass dish with canola oil spray or rub lightly with oil. Process (food processor) oil, vinegar, parsley, mustard and garlic to a paste. Add pepper (and salt, if you like). Dredge chicken in oil mixture and then in bread crumbs. Place in pan. Bake uncovered 50 minutes to 1 hour.
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix thoroughly and press into 11 1/2 x 7 1/2 x 1 1/2-inch baking dish or square 9 x 9 x 1 3/4-inch pan. Refrigerate while making filling.
Brown beef and onion in a small amount of butter in large kettle. Add remaining ingredients and bring to a boiling temperature, then simmer 1 1/2 hours. May also add green beans.
Cut pocket in each chop. Make dressing of bread crumbs and seasonings. Put dressing in the pockets of chops. Brown on both sides. Put in shallow pan and place in oven; bake at 400° for 45 minutes.
Layer in your punch bowl as follows: tear apart 1/2 of cake for first layer, then 1/2 of pudding. Next, one can cherry pie filling, then 1 can pineapple, 3 bananas (sliced) and 1/2 of Cool Whip. Start again with cake and a layer of each. Top with chopped nuts. Great for church dinners and family reunions.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned; cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.
Cream butter and sugar. Beat yolks; add to butter and sugar. Add flour, grated rind and juice. Fold in beaten whites. Pour into dish. Place dish in pan of water. Bake 45 minutes in a 350° oven.
Defrost potatoes and combine in large bowl with butter. Add rest of ingredients except bread crumbs. Put in 3-quart buttered casserole. Top with crumbs. Bake at 350° for 1 hour. Serves 12 to 14.
Mix the first 3 ingredients well in a large heart. Using the 2 bent knees, gradually add the last 3 ingredients with more prayer (the more the better). Put it in the oven of your best friend (Christ's hands) and let it bake until you hear a bell (the voice of your Savior). Frost the cake with a thick layer of forgiveness. This is not an expensive cake to make, for all the ingredients can be found in 2 stores very near to your (your heart and your mind). It can be eaten daily for 7 days a week or longer, as it never gets stale unless you forget to mix in the last amount of prayer. Also, this recipe can be doubled or tripled since the larger the cake the more others will have a chance to taste it and more people will want the recipe.
Spread melted butter in a 9 x 13-inch pan. Mix spinach, eggs, flour, milk, baking powder and salt. Mix in cheese and onion. Spread in a pan. Bake at 350° for 30 to 45 minutes, until set. Cut into squares. Freezes well.
Bake the eggplants at 400° for 30 to 40 minutes, until blackened and soft. Chop and mix in the rest of the ingredients. Serve with tortilla chips.
Mix egg yolks, flour, sugar and milk together. Pour into saucepan. Cook until thick (stir constantly). Layer wafers, sliced bananas and pudding twice in a 9 x 9-inch baking dish. Beat egg whites and top the pudding. Bake until topping is slightly browned. Serves 8.
Cut up butter; add pineapple, coconut and sugar. Mix well. Pour eggs over mixture and stir until well blended. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Saute onion and garlic in oleo. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes; stir in sour cream. Heat through. Serve with noodles. Serves 4 to 6.
Drain liquids from beans, corn, pimento and peas. Toss with dressing.