HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oats, flour, soda, salt and brown sugar in a large bowl; cut in butter with pastry blender until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture into a lightly greased 15 x 10 x 1-inch jellyroll pan. Bake at 350° for 10 minutes. Remove from oven and set aside. Combine sour cream and remaining ingredients in a large saucepan; stir well. Cook over medium heat, stirring frequently, until mixture is thickened. Pour over prepared crust. Sprinkle with reserved topping mixture; gently press topping mixture with fingertips. Bake at 350° for 20 minutes or until lightly browned. Cool in pan on a wire rack. Cover and chill 4 hours or until firm. Cut into bars. Yield: 5 dozen.
Mix together and stir until smooth the pudding and milk. Refrigerate for about 15 minutes. Butter sides and bottom of a Pyrex baking dish. Line bottom and sides with graham crackers. Keep whole. Fold in Cool Whip with pudding mixture. Spread 1/2 of mixture over crackers. Put in second layer of crackers. Spread remainder of pudding mixture. Add another layer of graham crackers. Top with chocolate frosting. Refrigerate. Best when made the night before.
Condiments: 1 to 1 1/2 cups each shredded Cheddar, chopped green onions including tops, chopped tomatoes, sour cream and prepared taco sauce or salsa.
Dough is made with flour and water. Knead together real good and then start to roll dough and make little balls.
Combine the margarine, honey, orange juice concentrate and cinnamon in a microwave-safe bowl. Microwave on High for 15 to 20 seconds; add the cereal and stir to coat. Microwave on High for 1 to 2 minutes or until the cereal no longer looks wet. Serve hot or cold.
Cut potatoes in half. Score in cross. Bake until nearly done, pour melted butter over and bake until crisp.
Melt margarine and add soy sauce. Toss nuts gently to coat. Bake at 400°, stirring often for 10 minutes. Drain on paper towels.
Mix all ingredients together; cook until thick. Stir frequently to keep from sticking. Put in jars and seal. Can place spices in white cloth and remove before placing in jars. Will get the flavor, but not whole spices in the catsup.
Cut or break up angel food cake into pieces and place in the bottom of a 9 x 13-inch pan. Cream together the cream cheese, sugar and evaporated milk, then spread mixture over the cake. Top creamed mixture with fresh strawberries or fruit of choice, then top with Cool Whip. Refrigerate until ready to serve.
Soak ham overnight. Change water several times. Heat oven to 500°. Put 5 cups hot water in cooker with ham. Put in oven and cook for 25 minutes. Turn oven off. Leave ham in oven for 4 more hours. Turn	oven on again and cook for 25 minutes. Turn oven off again. Do not open oven until cool (overnight).
Cut chicken in 1-inch cubes. Brown in 2 teaspoons oil, 3 to 5 minutes. Add chicken broth, tomato sauce and corn. Stir in chili seasoning. Cover; simmer 5 minutes. Add 2 cups rice and chilies. Remove from heat and let stand 7 minutes. Serves 6.
Mix all dry ingredients. Mix egg whites, honey, oil and warm water to dry ingredients. Bake at 375° for 15 minutes.
Place rice, soup and milk in greased dish (9 x 13-inch). Stir well. Place chicken, uncooked, on top of mixture. Sprinkle onion soup mix over all. Cover with foil so it's airtight. Bake 2 hours at 325°.
In large casserole dish put a layer of the wafers, then the mixture until all the mixture is used.
Mix, roll into balls and bake on greased cookie sheet at 350° for 10 minutes or until lightly browned.
Combine first four ingredients, mix until blended. Add meat and blend lightly but thoroughly. Form meatballs, about 1-inch diameter. Arrange in a single layer in large baking pan. Put into slow oven (275°) and bake, uncovered, about 15 minutes. Turn once during baking. If you don't have chafing dish or heated pan to serve, turn to lowest setting and keep warm while serving others. Serve with toothpicks. Makes about 175 appetizers.
Mix orange juice, 7-Up and sugar until sugar is dissolved. Add fruits and mix well. Pour into individual molds or servers and freeze.
Combine corn meal, salt, and baking powder. Mix well. Stir in remaining ingredients, except cheese. Pour half the batter into a hot greased 10 1/2-inch cast iron skillet. Sprinkle evenly with half the cheese. Pour remaining batter over cheese, top with remaining cheese. Bake at 375 for 35-45 minutes.
In large pan, brown ground meat and drain well. Add onion and cook until transparent. Stir in chopped tomatoes, tomato paste, garlic, pepper and water. Cover and cook, over low heat, approximately 30 minutes. Mix often to prevent sticking.
Heat oven to 350°. Mix all ingredients; press into an 8 x 4-inch loaf pan. Bake for one hour. Drain; let set 5 minutes before serving.
Sift flour once and measure; add baking powder and salt and sift 3 times. Cream butter and sugar thoroughly until fluffy. Add flour mixture alternately with milk, a little at a time. Beat after each addition until smooth. Add vanilla; fold in egg whites. Bake in greased 9-inch cake pans in a 325° oven for 15 minutes, then increase heat to 350° and bake 15 minutes longer.
Roll pretzels coarsely. Add soft oleo and 2 teaspoons sugar. Put in 10 x 13-inch pan and bake 10 minutes at 375°, then cool.
Heat milk in double boiler or microwave. Add sugar, salt and vanilla. Soak gelatine in 1/4 cup water for 5 minutes. Add 2 beaten eggs to hot milk and stir. Add gelatine and stir until dissolved. Cool. Tear cake into small pieces and place in 9 x 13-inch pan. Pour cooled liquid over cake. Spread with whipped topping and top with cherries. Refrigerate at least 2 hours before serving. Serves 12.
Cream margarine, 1 1/2 cup sugar and eggs until light and fluffy. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough for 30 minutes. Combine remaining 2 tablespoons sugar and cinnamon in flat open bowl. Shape dough into 2-inch balls and roll in cinnamon-sugar. Place 3 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes until golden brown. Makes 2 dozen cookies. Freezes up to 3 months.
Cook broccoli as directed on package. Saute onion and celery in oleo. In a large bowl, mix broccoli, celery and onion. Add Cheez Whiz, mushroom soup and rice. Pour all into greased casserole dish and bake at 350° for 45 minutes to an hour. May top with grated cheese. Very good with baked ham.
Soften cream cheese. Add salt, pepper, lemon juice, onion and mayonnaise. Beat until smooth. Peel cucumber and dice very fine. Drain well. Fold cucumbers into mixture.
Mix together all ingredients; store in covered jar or container. When ready to serve, place 1 tablespoon of mixture in 1 cup of boiling water.
Mix cottage cheese and cool whip together. Shake dry jello into mixture and mix. Add drained fruit and chill before serving.
Cream the cream cheese and powdered sugar. Add milk and pudding. Beat until thickened. Put into pie shell and top with Cool Whip. Shave chocolate bar over the top. Refrigerate.
Heat until melted first 3 ingredients. Stir in Rice Krispies. Spread on ungreased cookie sheet. Melt chips in double boiler and spread on top. Chill. Cut into bars.
First Layer: Break up pretzels and put in 13 x 9 x 2-inch pan. Heat butter until melted; pour over pretzels. Bake 10 minutes at 350°, stirring twice. Cool.
Brown meat, onions and garlic. Drain. Return to stockpot. Add tomatoes and tomato sauce. Add oregano, thyme and Italian seasoning. Simmer and let marinate several hours with lid on. Serve over angel hair pasta. Add a salad and garlic bread for an awesome meal!
In a large glass bowl, soak fruit and brown sugar in tea and whiskey overnight. Set oven to 300°. Grease three 8 x 4 x 3-inch loaf pans. Mix together flour and spices; add to soaking fruits, alternating with beaten eggs. Add baking powder last. Mix well. Pour into prepared pans. Bake for 1 1/2 hours. When cool, brush tops with honey to glaze. (May also prepare in one 10-inch tube pan and bake for 3 hours.)
Brown hamburger with salt & pepper. Add onion and continue browning. Drain grease. Add all other ingredients including juice from beans. Heat up. Put in casserole, bake at 350° until juice is cooked down and not soupy, 45-60 minutes. Serves 16-20.
Toast nuts in shallow baking pan 7 to 10 minutes at 350°. Cool. Coarsely chop 1 cup toasted nuts; set aside. Chop remaining nuts until ground.
Mix ingredients well with spoon. Bake in 9 x 13-inch pan at 300° for 35 to 45 minutes. Top with cream cheese icing.
Melt chocolate and oleo. Remove from heat and add sugar, vanilla, eggs, flour and pecans. Bake in greased pan for 30 minutes at 325°. Top with whipped cream or vanilla ice cream.
Gradually add milk to softened cream cheese, mixing until well blended. Add remaining ingredients and mix well. Chill overnight or several hours.
Grate Cheddar cheese and American cheese slices. Let cream cheese soften and then add to other cheeses. Dice small onion into small pieces. Add mayonnaise. Mix all together.
Boil or steam shrimp, then drain off any water. Mix shrimp with creamed spinach. Mix in 8 ounces Mozzarella cheese and 4 to 6 ounces sharp cheese. Salt and pepper to taste. Slice tomatoes in wedges and place around edges of dish. Sprinkle top with remaining Mozzarella. Top with a light sprinkling of Parmesan cheese or fine bread crumbs. Bake 15 to 20 minutes at 375°. Place under broiler for 1 minute to brown top lightly.
Mix all ingredients together thoroughly and form into small balls. Bake at 350° for 20 minutes.
Place chicken and water in a covered saucepan; cook over medium heat until tender. Remove chicken, debone and dice. Chill broth, remove congealed fat from broth. Place 2 cups of the broth, chicken and remaining ingredients, except cornstarch and rice in saucepan. Cover and cook over low heat and simmer for 10 minutes. Dissolve cornstarch in remaining 1/4 cup broth. Stir into chicken mixture, continue cooking until thickened. Divide equally into 4 portions. Serve each portion over 1/2 cup hot rice. Makes 4 servings.
Follow directions on box for making the cake. Mix desired amount of Jell-O to flour before other additions. Use 1/3 to 1/2 box of Jell-O. Bake according to box directions.
Cook the first 2 ingredients until sugar dissolves. Set aside and cool. Add the remaining ingredients. Chill 4 hours, then freeze. (When you want some, just take out of freezer and let thaw enough to cut. Put back in freezer.) This is a great dessert for low-fat dieters if the maraschino cherries are omitted.
Cut jalapenos in half lengthwise and remove seeds, place in paper towel to remove juice. Mix together all ingredients, and spoon into halved jalapenos. Refrigerate in covered container for 2 hours. Serve.
Sift flour; cut in shortening and add milk slowly, stirring until dough is soft and moist. Knead lightly. May be patted out 1/2 inch thick and cut with a cutter or pinch off balls of dough and roll in hand; flatten as you place in pan. Bake at 450° for 15 to 20 minutes or until light golden brown.
Drain vegetables. Mix last 5 ingredients for dressing. Pour dressing mixture over vegetables. Let stand at least 12 hours. Will keep a long time.
Melt butter. Add all ingredients except chicken broth. Cook about 15 minutes or until rice turns yellow (medium heat). Add broth and season with salt and pepper. Put in buttered casserole. Bake, uncovered, at 325° for 1 to 1 1/2 hours.
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all the ingredients are moistened.
In a medium sized saucepan, over low heat, combine all ingredients. Heat until cheese melts, stirring frequently. Serve hot with chips or sliced fresh vegetables. Makes 3 1/2 cups.
Cook over medium heat, stirring until mixture is smooth and cranberry sauce is melted, then pour over meat balls.
Sprinkle garlic salt and pepper over pork chops. Brown on both sides in electric skillet. Leave in pan. Slice onion and place a slice of onion on each pork chop. Sprinkle rice over pork chops and add tomatoes. Dissolve bouillon in water and pour over pork chops. Cook at 300° slowly for 45 minutes to 1 hour until rice is tender. You may have to add more water as they cook.
Mix together anchovies, mayonnaise, sour cream, vinegar and onions. Season to taste with salt and pepper. Drain green beans well. Toss with dressing and let stand, covered, in refrigerator at least 4 hours. Serve garnished with egg yolks and whites and cherry tomatoes.
Preheat oven to 350°. Line two 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil. Prepare cake following package directions. Divide batter into 1 medium pan. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350° for 15 minutes or until set. Immediately invert cake onto towels covered with confectioners sugar. Remove foil carefully. Immediately roll up each cake with towel jelly roll fashion. Cool completely. Fold cherries, coconut and cherry juice into topping. Unroll cakes and spread with filling. Dust with confectioners sugar.
Dissolve jello as directed on package. Add frozen limeade diluted to make 1 quart. Do the lemonade also the same way. Put in freezer and freeze. Just before serving add the ginger ale. May add ice cubes if you like.
Cream together brown sugar, white sugar and shortening. Make certain it is thoroughly blended. Add eggs and vanilla and blend. Sift together flour, salt and soda. Add to first mixture and blend well. Stir in oatmeal. Grind raisins and dates. Add with coconut and chopped pecans or walnuts to mixture. Mix well. Bake 10 minutes at 325° to 350°. Cookies will fall flat when removed from oven.
Place marshmallows in bottom of margarine greased pan. Boil sugars and milk to soft ball stage. Add margarine and beat. Add peanut butter. Pour over marshmallows while hot.
Mix and roll into 1/4 to 3/8-inch thick sheet. Cut and place individual pieces on ungreased cookie sheet. Sprinkle with corn meal. Allow to rise to double size. Bake 7 minutes at 350° to 375°. Turn and bake 7 additional minutes. Makes 18 muffins.
Slice onions and celery fine (chop in food processor) and cook in covered pan in butter until transparent and tender (don't burn). Pare and dice potatoes or slice in processor. Add with broth to onions and celery. Cook until potatoes are tender. Put through food mill or food processor. Before serving, add cream and heat until "piping" hot.
Heat oven to 350°. Mix water and butter in 12 x 8-inch baking dish until butter is melted. Stir in stuffing mix (in the canister) and 1/4 cup salsa. Arrange chicken over stuffing. Pour remaining salsa over chicken. Cover with foil.
Combine crumbs, sugar and oleo. Press in bottom of 8-inch spring-form pan. Bake at 350° for 10 minutes. Cool.
Heat oven to 350°. Grease 9-inch pie pan. In a large bowl, beat eggs. Stir in sugar, butter and vanilla. Set aside.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Blend well, then beat at medium speed for 4 minutes. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes or until springs back from touch. Do not underbake. Cool in pan for 5 minutes, then thoroughly prick warm cake with tester or wooden pick completely through to bottom of cake.
Combine all ingredients in a large bowl, except vegetable oil and pancake mix. Marinate in refrigerator for 1 hour. Pour pancake mix in a brown paper bag. After 1 hour of marinating chicken, drop each piece in paper bag. Shake vigorously to coat pieces thoroughly. Drop each piece in skillet of hot oil. Cook over medium heat until well done.
Boil 1 cup sugar in 1/2 cup water for 2 minutes. Remove from heat. Add coconut extract. Punch holes in cake with toothpicks. Pour syrup over cakes. Wrap in Reynolds Wrap when cool. Let stand for 3 days, then freeze.
Mix sugar and milk in a large saucepan; let boil 6 minutes only! Mix other ingredients in a large pan or bowl; pour hot mixture over it. Stir well, but do not beat. Pour into buttered pans and let cool. This makes 5 pounds of super-delish fudge.
Cook pudding according to directions. Layer graham crackers, pudding and bananas to fill Pyrex dish. Top with graham cracker crumbs. Refrigerate. Top with whipped cream. Slice and serve.
Stir together syrup and coconut. Let set for 1 hour. Melt chocolate chips and almond bark. Roll coconut and syrup in balls and dip in chocolate.
Mix pudding with the milk according to the directions on the package. Fold in Cool Whip. In a 9x13 pan, place one layer of crackers. Put 1/2 of the pudding/Cool whip mixture on top of the crackers. Repeat - another layer of crackers and then the remaining pudding mixture. Place a third layer of crackers on the pudding mixture. Microwave the frosting 30-45 seconds and drizzle over the crackers in criss-crosses. I use only maybe 1/2 to 2/3 of the can. Refrigerate overnight for best taste.
Combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla in top of double boiler. Place over boiling water and scald. Combine remaining 1/3 cup milk, egg yolks and cornstarch and add to hot milk mixture. Cook, stirring until thickened. Remove from heat and cool slightly. Beat egg whites with remaining 1/2 cup sugar until stiff. Carefully fold into milk mixture and turn into pastry shell. When cool, top with whipped cream and sprinkle with additional chopped nuts, if desired. Makes 6 servings.
Brown pork. Add 1/2 cup water; cover and simmer until tender. Combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce and salt. Add to pork; stir until gravy thickens. Add pineapple chunks, green pepper and onion. Cook 2 to 3 minutes. Serve over rice or chow mein noodles. Serve with extra soy sauce. Serves 6.
Whisk egg slightly. Add mayonnaise and soup; blend. Stir in broccoli and cheese. Pour int oblong 1 1/2-quart baking dish. Sprinkle with bread crumbs evenly over top. Bake at 350° about 35 minutes.
Stir together sugar, water and syrup in a 2-quart casserole. Microwave 12 to 14 minutes or until bubbly. Stir in nuts. Microwave on High for 4 to 6 minutes or until light brown. Stir coconut and vanilla into syrup. Microwave on High for an additional 1 to 2 minutes or until hard crack stage is reached. Add baking soda. Stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Spread to 1/4-inch thickness. Cool. Break into pieces. Yields 1 pound.
Layer first 3 ingredients in pie plate. Mix last 4 with blender and pour over top and bake in oven at 350° for 40 to 45 minutes until knife comes out clean.
Cream butter and shortening. Add all other ingredients. Mix and drop by spoonful on cookie sheet and bake at 350° until cracks come, don't overcook.
Cut squash; cook in salted water until tender; drain and place in buttered baking dish. Sprinkle with sugar. Melt margarine. Add salt, flour and milk; cook until it thickens, stirring constantly. Add grated cheese; stir until melted. Pour sauce over the squash and mix slightly. Top with breadcrumbs; sprinkle with paprika. Bake in a moderately hot oven until top is brown.
Make jello according to package. Drain fruit well. After jello sets, stir in drained fruit and cranberry sauce. Chill.
In a saucepan, combine brown sugar, cornstarch and chile powder. Stir in tomato sauce, vinegar, catsup, corn syrup and 1/2 cup water. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes. Stir in orange liqueur. Simmer 5 minutes more. Makes 3 cups.
Mix mayo, sour cream and taco mix. Layer all ingredients in a 9 x 9-inch pan (bean dip, mayo mix, green chilies, lettuce, Cheddar cheese and tomatoes). Serve with tortilla chips. For additional layer, you can use guacamole, but it cannot be saved.
Heat until warm 1 box lemon jello, pineapple juice and 1/4 cup sugar. Add 1/2 cup cold water. Chill until syrupy, about 20 minutes. Mix 2 small or 1 large package Dream Whip according to box directions. Fold syrupy jello into Dream Whip. Fold in jello squares. Line tube pan with one package ladyfingers. Lay a few in bottom of pan. Pour mixture into a pan. Chill for 3 to 5 hours. Slice and serve.
Combine sour cream, mayonnaise and taco mix. Refrigerate until chilled. Combine avocado, lemon juice, salt and pepper in food processor until smooth.
Grate Cheddar cheese and mix with cream cheese, pepper, onion, lemon juice and hot sauce. After mixing well, roll into ball or log. Sprinkle chopped walnuts on top. Chill.
Mix jello and boiling water. Add marshmallows, crushed pineapple and nuts. Chill until firm. Whip Dream Whip and mayonnaise and spread on top of the congealed salad. Grate cheese and sprinkle on top of whipped cream.
Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove waffle carefully. Makes three 10-inch waffles.
In a large saucepan mix together cornstarch and baking soda. Gradually add water. Cook mixture over low heat, stirring occasionally. The mixture will slowly get bubbly, then thicken. Stir constantly until mixture forms a ball. Remove from heat and turn clay onto aluminum foil. It will thicken more after being removed from heat. It will be cool enough to handle in minutes. Knead in cinnamon.
Combine onion, red wine, bread crumbs, flour and consomme in casserole. Put in meat. Cover casserole. Bake 3 hours at 300°.
Cook spaghetti and drain; set aside. Dice tomatoes, cucumbers, onion and bell pepper. Mix spaghetti and vegetables together. Pour Italian dressing and Salad Supreme; mix well. Chill in icebox for approximately 1 hour. Serve.
Combine sugar, eggs, vinegar, flour and water in double boiler. Cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in margarine and lemon extract. Pour into baked pie shell.
Crush crackers. Combine with butter. Press in bottom of pan. Melt marshmallows in milk; cool. Fold in whipped cream, vanilla and chocolate squares. Let stand several hours.
Cream margarine and cream cheese thoroughly. Blend in flour and mix well. Roll into about 8 balls. Cover with plastic wrap and refrigerate at least 4 hours. Preheat oven to 350°. Lightly grease baking sheets. Liberally sprinkle working surface with powdered sugar. Place 1 ball of dough at a time (keep remainder refrigerated) on sugar and roll into a large square. Cut dough into squares 3 inches each or whatever size you wish.
Saute shallots and mushrooms until soft; set aside. Add wine to mushroom liquid and add swordfish. Cook 10 minutes per inch, turning once, about 2 minutes. Before fish is done, add sour cream. Surround with shallots and mushrooms. Continue cooking until done, but be careful not to boil sauce. Serves 4.
Mash 2 cups strawberries. Mix sugar and cornstarch in 3-quart saucepan. Stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 2 minutes. Remove from heat. Cool. Fold remaining berries into cooled mixture. Pile into pastry shell. Chill. Serve with whipped cream or ice cream. Serves 6.
Blend in blender. Refrigerate 24 hours before serving. Lasts 3 to 6 months.
Drain green beans. Pour in 9 x 12-inch casserole dish. Mix soup, milk, salt and pepper in separate bowl. Pour over green beans. Add half dried onions and mix in green beans. Sprinkle the other half over top. Bake at 350° for 20 to 30 minutes until bubbly.
In a saucepan, combine Karo syrup and sugar and cook over medium heat until it starts to boil. Add peanut butter and stir well. Put in Rice Krispies and stir until coated.	Press slightly into a buttered 9 x 13 pan. Melt bits (do not cook) and spread on top. Let it firm up and cut into squares.
Saute onion in butter; add chopped mushrooms and cook slightly. Set aside. Boil noodles; then drain. Drain tofu and mash; add to onion and mushrooms along with spices. Spread enough spaghetti sauce in bottom of a 9 x 13-inch pan to cover. Layer noodles, tofu mixture, Mozzarella cheese and sauce. After last layer of noodles, finish with sauce, Mozzarella cheese and Parmesan cheeses. Bake at 350° for 30 minutes or until cheeses are golden brown and sauce is bubbly.
Brown meat and onions in vegetable oil. Add remaining ingredients. Cover and simmer for 40 minutes or until vegetables are tender.