HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, blending well. Store in airtight container in refrigerator. Yields about 1 3/4 cups of butter.
Cook spinach. Drain water. Add remaining ingredients. Mix gently. Using 1 can onion rings, put 1/2 of the onion rings in the casserole and 1/2 on top. Bake at 350° for 50 to 60 minutes. Yummy!
Lightly grease a pan, 10 x 15 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place balls 2 inches apart in pan. Bake 20 minutes at 350°, or until brown. Serve warm.
Mix sugar and hot water, stirring until dissolved. Let cool. Add orange juice, lemonade and apricot juice. Freeze. To serve, spoon the desired amount of this slush into your glass filled with 7-Up and enjoy. This can be kept in your freezer and used to make individual servings of punch.
Cut biscuits into 2 or more pieces. Dip in melted oleo or butter. Roll in grated Parmesan cheese. Bake as directed on biscuit can.
Combine popped corn and nuts; keep warm in 225° oven. In saucepan, combine sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly. Cook and stir until mixture turns caramel color (about 280° on candy thermometer). Remove from heat; stir in vanilla. Place popped corn mixture in buttered 13 x 9 x 2-inch baking pan; carefully pour sugar mixture over. Mix well; turn out. Quickly break into clusters with 2 forks. Store in a tightly covered container. Makes about 9 cups.
Preheat oven 350 degrees. Combine cheese, flour, and seasoning in a flat dish, set aside. Mix egg and milk. Dip chicken in egg mix then in cheese mix, place in a 9 x 13 bake dish. Pour melted butter over chicken and bake for 30 - 35 minutes, or until chicken is no longer pink.
In 2-quart saucepan over medium heat, in hot oil, cook carrot, celery and garlic until tender-crisp, stirring occasionally. Add broth and orzo. Heat to boiling. Reduce heat to low; cook 15 minutes or until orzo is tender, stirring occasionally. Stir in chicken and parsley; heat through. Serve with crackers.
Mix all ingredients at once. Pour into glass bowl or 9 x 13-inch pan. Refrigerate overnight. May freeze leftovers.
Beat eggs, add sugar and melted oleo and mix well. Add remaining ingredients (except pie shell) and mix well again. Pour into unbaked pie shell. Bake at 350° for about 45 minutes.
Heat oven to 450°. Heat margarine in a large saucepan on medium-high heat. Add onion and celery; cook and stir until tender. Stir in water, soup, vegetables, paprika, poultry seasoning and thyme. Cover; boil. Stir in chicken and rice. Pour into greased 3-quart casserole. Top with biscuits. Bake 8 to 10 minutes or until biscuits are golden brown.
Place chicken breasts in shallow pan. Pour dressing over; marinate for 15 minutes. Place chicken on rack of broiler pan. Broil for 5 to 7 minutes on each side or until juices run clear. Serves 4.
Cream together sour cream, sugar and eggs. Bring to boil 2 sticks butter, 1 cup water and 1/4 cup cocoa. Add to creamed mixture. Sift together flour, salt and baking soda. Mix well. Pour in greased cookie sheet; bake 20 minutes at 350°. While hot, ice with the following icing. Bring to boil 1 stick of butter, 6 tablespoons milk and 1/4 cup cocoa. Add powdered sugar to mixture. Spread on cake while hot.
Brown sausage, onion, green pepper and garlic. Drain. Add remaining ingredients and simmer for 30 minutes.
Prepare jello with water. Add vinegar and let thicken slightly. Combine cheese, vegetables and salt; add to thickened jello. Stir in mayonnaise. Whip with eggbeater. Pour into bowl or mold. Chill for several hours. Makes from 4 to 6 servings.
Put chicken in skillet. Pour cola and barbecue sauce over chicken. Let come to rolling boil; lower heat and simmer until chicken is done, about 1 hour.
Cook rice as directed (omit butter). Cool in bowl. Add onions, peppers and olives. Mix some of the artichoke liquid (about the amount in one 3-ounce jar) with the mayonnaise and curry powder. Add mayonnaise and artichokes. Toss well. Chill and serve. Serve 6. It can be made the night before.
Brown and season hamburger. Add rest of ingredients and bake 45 minutes in a 350° oven.
Add Season-All salt, according to taste preference, to boiling water. Add chicken. Boil until tender, approximately 45 minutes. Add rice. Follow directions on rice box.
Mix together flour, soda and salt; add to fruit cocktail, sugar and slightly beaten eggs. Pour into greased and floured baking dish (preferably a glass dish). Sprinkle over batter 1 cup brown sugar and 1 cup chopped pecans. Bake 35 or 40 to 45 minutes.
Scramble beaten eggs in butter and set aside. In a large skillet, heat cooking oil and stir in sliced scallions and cooked rice; stir quickly to coat rice with oil. Mix in the soy sauce, sugar and cooked ham. Stir in scrambled eggs, which have been cut into small pieces. Heat for about 5 minutes, stirring frequently.
Measure flour and baking powder into 1-quart bowl. Measure 1/3 cup liquid oil into 1-cup measure; 2/3 cup milk will then just fill the 1-cup measure. Pour into center of flour. Mix as little as possible until dough leaves sides of bowl. Turn onto floured bread board. Press out to about 1/2-inch thick. Cut with cutter. Bake on ungreased baking sheet in preheated 425° oven for about 10 to 12 minutes, longer if more browning is desired or if large cutter was used. Yield: 16 or more biscuits. Serve hot.
Mix together 3/4 cup tequila, lime juice, oil, pinch of cilantro, 4 garlic cloves, pinch of chilies, sugar, salt, pepper and cumin. Place shrimp in mixture; marinate at least 1 hour. Drain, reserve marinade.
Combine margarine, sugar, eggs and milk in bowl; mix well. Stir in pineapple. Cut bread into cubes. Layer half the bread and half the pineapple mixture in greased 2-quart casserole. Repeat layers. Sprinkle with cinnamon. Chill, covered, for 12 hours to overnight. Bake at 350° for 1 hour or until brown and bubbly. Yield: 12 servings.
Blend brown sugar, 3/4 cup flour and cinnamon. Cut in 1/2 cup butter until crumbly. Stir in pecans; set aside. Sift 3 cups flour, soda, baking powder and salt. Stir lemon juice into evaporated milk. Cream 1/2 cup butter and 3/4 cup sugar until light. Add eggs, one at a time. Beat well after each addition. Add flour and milk alternately; beat well after each addition. Fold in raisins and spread about 1/3 of praline mix into bottom of well-greased 10-inch tube pan. Cover with half of batter mix. Sprinkle remaining praline mix over batter and press gently. Bake at 350° for 60 minutes. Let stand in pan 10 minutes before removing.
Preheat oven to 425°. Blend ingredients thoroughly in a blender (except for butter). Melt 2 tablespoons butter in large cast-iron skillet. Pour in batter and bake in hot oven until puffed and brown, about 25 minutes. It will rise up like a giant popover. Sprinkle with powdered sugar or serve with fruit and whipped cream.
Pour the boiling water over the quick oats, stir and let stand for 20 minutes. Cream together the shortening, brown sugar, white sugar, cinnamon, nutmeg, salt and eggs. Add this to the oatmeal mixture. Stir together and bake for 35 minutes at 375 degrees. This is an old fashioned cake, from before the time of electric mixers, please mix by hand.
Chop and peel tomatoes and onions. Chop and add peppers. Combine remaining ingredients (except vinegar). Add and bring the mixture to boiling. Cook to desired consistency, about 2 hours. Add vinegar and boil a few minutes longer. Put in jars and seal.
Place chicken in single layer in a 13 x 9 x 2 pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake, uncovered, 1 hour or until tender. Serve over buttered noodles.
Heat pan of water to boiling with salt. When it's boiling put noodles in and stir until cooked. Drain noodles when cooked in cold water. Cook juices from cans with sugar, flour and eggs until thick. Refrigerate overnight. Put fruit, noodles and Cool Whip all together and serve.
Prepare jello with boiling water and add applesauce and raspberries. Chill. Cut in squares. Serve on lettuce leaves. Top with softened cream cheese.
Dice pepper (use red and green for more color). Grate cabbage. Mix with remaining ingredients. Let set overnight for best taste.
Brown meat, onion and bell pepper with garlic salt, pepper and chili powder. Add soup, tomatoes and milk. Place Doritos in bottom of casserole dish; pour meat mixture over Doritos. Top with cheese. Bake in preheated 375° oven 15 to 20 minutes or until cheese melts.
Saute the first 5 ingredients until soft. Add Nuteena. Stir in the soy sauce, lima beans and white sauce or mushroom gravy. Pour into casserole dish. Top with bread crumbs or cracker crumbs. Bake at 400° for 20 minutes. Makes 4 servings.
Mix everything together, adding sherbet last. Mix with an eggbeater/hand mixer. Pour and enjoy!
Prepare rice. Combine rice, chicken, cream of chicken soup, mushroom soup, sliced water chestnuts, celery, salt and pepper. Mix well. Can be served hot or cold.
Mix together graham cracker crumbs, melted butter and 1/2 cup sugar. Pour into lightly greased spring-form pan (9-inch size). Reserve 5 tablespoons for topping.
Dissolve gelatin in boiling water. Stir in cold water. Chill until set. Fold in cranberry sauce and apple. Pour into oiled mold and chill.
Use leftover biscuit dough or you can use canned biscuits. Roll dough thin to the size of Pyrex or casserole dish you are using. Put sugar, cocoa and butter on dough. The amounts vary, depending on amount of dough being used. Fold ends over to meet in center of dough.
Brown beef and onions in large saucepan. Stir while browning. Add other ingredients. Simmer until done.
Mix all ingredients and store in tight container. When serving, use two heaping teaspoons per cup of hot water.
Mix margarine, Crisco and sugar well. Add eggs, mixing until smooth. Add flour, baking powder, salt, strawberries and juice. Beat until smooth; add vanilla. Start with a cold oven. Bake at 325° for 1 hour to 1 1/2 until golden brown.
Mix salt, pepper and onions. Mix soup, sour cream and grated cheese. Mix together and add hash browns. Place in a 3-quart or rectangular casserole dish. Melt margarine and mix with corn flakes. Put on top of casserole last 20 minutes of baking time. Bake a total of 1 hour at 350°. Serves 12.
Parboil onion and zucchini for 5 minutes. Mix together sour cream, grated carrots and soup. Fold in zucchini and onion mixture. Melt butter and pour over stuffing. Put half of stuffing on bottom of 13 x 9-inch pan. Pour on all of zucchini mixture and top with remaining stuffing. Bake at 350° for 20 minutes. Serves 8.
Combine all ingredients. Mix well. Pepper to taste. Chill and serve with Fritos for dipping.
Brown hamburger and drain. Prepare all veggies for the soup. Mix all together; cook about 30 minutes after it comes to a boil or until veggies are tender.
Mix together the crackers and melted oleo. Line a greased casserole dish with half the butter crumb mixture. Clean and chop the broccoli. Cook until tender in salted water (for frozen broccoli cook according to directions); drain. Put a layer of broccoli over crumb mixture. Put a thin layer of Velveeta cheese slices over broccoli, another layer of broccoli, another layer of cheese. Top all with remaining crumbs and bake, uncovered, at 350° for 35 minutes.
Brown beef in skillet; add onion and cook until clear. Add tomato sauce and tomatoes; stir and add macaroni. Cook until macaroni is tender. Add cheese; stir and serve. Serves 4 to 6.
Cook macaroni or spaghetti according to package directions; drain. Brown ground beef in skillet. Add the chili-beef soup, tomato soup and cooked macaroni. Heat, stirring occasionally, for 5 to 7 minutes or until mixture bubbles. Halve the cheese slices diagonally and overlap cheese triangles atop hot mixture. Cover for a few minutes to melt cheese slightly. Serve at once.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for 1 hour.
Heat 2 tablespoons butter or margarine and oil in heavy saucepan or Dutch oven over medium heat. Brown veal on all sides, in several batches, removing meat as it browns. Add onion and garlic to fat left in pan. Cook 1 minute. Sprinkle with flour. Cook 1 minute, stirring constantly. Return meat to pan. Add wine, chicken broth, tomato sauce, bay leaf and thyme. Cover. Bring to boiling. Lower heat. Simmer 1 hour or until meat is tender. Melt 3 tablespoons butter or margarine in skillet over medium heat. Saute mushrooms until tender, stirring or tossing occasionally. Remove from skillet; reserve. Melt 1 tablespoon butter or margarine in same skillet; add onion and saute until glazed a golden brown. Add mushrooms, onion and olives to veal five minutes before meat is cooked. Simmer 2 to 3 minutes. Transfer meat and vegetables to serving dish with slotted spoon. Keep warm. Bring sauce to boiling. Simmer 5 minutes, skimming fat as it comes to surface. Correct seasoning with salt and pepper. Strain sauce over meat and vegetables. Sprinkle with chopped parsley. Garnish with toast points, if desired. Makes 6 servings.
Put chicken in large baking dish. Mix other ingredients. Pour over chicken. Marinate overnight. When ready to use, bake at 350° for 1 hour. Can use chicken breasts.
Mix chips, butter and milk in double boiler. Pour over peanuts and marshmallows. Pour on waxed paper in baking dish. Refrigerate for 2 hours or overnight.
Combine all ingredients (except for sugar and oil), and mix well. In small bowl mix sugar and oil together and then pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
Mix pineapple juice, soy sauce, chicken stock, garlic, parsley and pepper. Marinate chicken breasts 3 to 4 hours or overnight. Grill chicken breasts. Makes 4 servings.
Gradually add Marshmallow Creme to softened cream cheese. Mix until well blended. Add orange rind and ginger. Whip until fluffy. Serve with fresh fruit such as strawberries, apple wedges, bananas and grapes.
Sift flour in bowl (make hole in flour and mix like biscuits). Roll on floured board and cut out cookies. Place on greased cookie sheet and bake at 350° until done, approximately 15 to 20 minutes.
Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir vigorously until marshmallows melt and blend. Pour into 8-inch square buttered pan. Cool until semi-firm. Lightly score fudge into 1 1/2-inch squares. Gently press maraschino cherries and walnuts on top. Cut in squares after fudge has cooled completely. Makes 2 pounds.
Cream the butter and sugar. Add eggs and flour alternately. Add cream and vanilla. Put into tube pan and bake for 1 1/2 hours at 325°. This makes a large cake.
Mix pie filling, sugar and water in saucepan. Bring to a boil. Add Jell-O; mix well. Remove from heat and add Coke. Mix well and add pineapple. Pour into mold and chill until set.
Combine all ingredients until smooth. Serve in shell of green or red bell pepper with seeds removed. Wonderful dip for fresh vegetables.
Sprinkle half the cake mix in a cake pan. Add canned fruit, including juice. Sprinkle remaining cake mix on top. Dot with butter and bake at 350 degrees until done.
Mix together Crisco and sugar. Add eggs and beat about 3 minutes. Add remaining ingredients. Bake at 450° for 10 minutes, then at 350° for about 30 minutes.
Brush 15 X 10 jellyroll pan with 1 Tbsp. olive oil, set aside. Turn bread dough out onto lightly floured surface, and knead 3 to 4 times or until smooth. Stir together margarine, 3/4 Tbsp. rosemary and dill, and parmesan cheese. gradually knead mixture into bread dough until dough is smooth; and elastic, adding additional flour if necessary. Press dough evenly into prepared pan. using fingertips, press small indentations in top of dough; sprinkle with garlic, rosemary, and dill. Drizzle with remaining 3 Tbsp. oil, sprinkle with kosher salt, if desired and pepper. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 400 degrees for 20-25 minutes or until golden brown.
Break Hershey bars into small pieces. Add 1/2 cup peanut butter and melt over very low heat. In another pan, melt 3/4 cup peanut butter.
Mix all ingredients except chocolate kisses. Roll into small balls (about twice as big as a marble) and roll in white sugar. Cook at 350° for 10 minutes. As soon as you remove from oven, put an unwrapped chocolate kiss in the center of each cookie. Let cool on pan for a minute or two and remove to wax paper. Let cool until chocolate kiss is set. Recipe can be doubled.
Mix and pour in buttered baking dish. Bake at 350° for 45 minutes. Cracker crumbs and cheese may be sprinkled on the top.
Sift dry ingredients together. Drain fruit salad; save juice. Add dry and wet ingredients together. Whip. Fold in fruit salad. Pour in ungreased pan for 40 minutes at 350°.
Saute bell pepper and onion in oil. Cook spaghetti. Mix all ingredients together and top with cheese. Bake at 350° for 1 hour.
Combine flour, salt and pepper. Dredge veal in flour. Heat oil; add veal and cook on each side. Drain on paper towels. Saute mushrooms and remove. Saute green onions in 2 tablespoons oil. Stir in tomatoes and basil. Cook 4 to 5 minutes. Add wine and simmer 8 minutes. Return veal and mushrooms and heat through. Sprinkle with Parmesan cheese and parsley.
Brown meat in skillet. Pour just enough spaghetti sauce to cover the bottom of a 9 x 13-inch baking dish. Add the rest to the browned meat with the water to heat on low. Spread 1 layer of uncooked noodles with Ricotta. Add a layer of grated Mozzarella and then a layer of meat sauce. Repeat until you have filled the baking dish. Finish with a layer of noodles and a light covering of sauce. Cover tightly with aluminum foil. Bake in a 400° oven for 1 hour. Let set, uncovered, for 10 minutes before serving.
Heat and stir until smooth. Insert a toothpick into marshmallows and dip in sauce. Roll marshmallows in Rice Krispies cereal. Set marshmallows in cupcake papers.
Drain pineapple, cherries and oranges. Set aside. Use juice to cook the pudding. Cook until pudding thickens. Cool; pour over fruit. Gee, it's really good. (Beautiful.)
Drain juice from strawberries and mix all ingredients together well using a mixer. Store in the refrigerator in covered jar or container. Serve on toast, bread or biscuits.
Mix all ingredients thoroughly with mixer, except for the frozen green peas. Heat small square electric skillet to 325°. Oil lightly. Pour mixture into skillet until egg starts to firm. Sprinkle a few frozen green peas on top of egg mixture. Starting closest to you, roll the egg away from you like a jelly roll, using 2 spatulas. Cool slightly in pan to shape. Place on cutting board. Slice 1/4-inch thick.
Beat all together. Bake at 350° for 30 to 35 minutes. Needs no crust. Check with blade of knife for doneness or when golden brown.
Mix flour, sugar, egg, vinegar and pineapple juice in small saucepan. Cook and stir over medium heat until mixture is thick. Refrigerate until cold. Add cold mixture to apples and pineapple. Fold in Cool Whip and 3/4 cup nuts. Sprinkle remaining nuts on top. Chill for several hours and enjoy.
Mix first 4 ingredients in large container. Chill for 2 hours. Place ice ring with gardenias in punch bowl and pour in chilled mixture. Add chilled champagne and serve.
Boil eggs quickly covered. Let eggs stand in hot water off stove for 15 minutes, Then run cold water over the eggs to cool them down. Peel the eggs and cut lengthwise in half. Scoop out yolk into a small bowl and mash with fork adding mayonnaise, salt, mustard, pepper, relish. Mix well. Put some mixture into the center of each egg half and sprinkle with paprika. Refrigerate.
Combine all ingredients in bowl. Pour into a 9-inch pie pan. Bake 20 minutes at 450°, then at 350° until knife inserted into pie comes out clean.
Boil and cut up chicken. Add broth and soup. Mix well and pour into baking dish. Melt margarine. Add crushed crackers. Pour over chicken mixture. Bake at 350° for 30 to 40 minutes.
Peel and chop tomatoes. Cook over constant heat, stirring often, until thick, about 1 1/2 hours. Add chopped onions and peppers, then rest of ingredients except tomato paste. Cook 1 more hour or until onions and peppers are soft and sauce is right consistency. Add tomato paste. When sauce is bubbling, pour into hot cans and seal. Makes approximately 14 to 16 pints. Delicious also for spaghetti sauce or Sloppy Joes.
Melt butter in saucepan and add 5 cups cabbage, carrots and onion. Stir and add water. Cover and	steam 4 to 5 minutes or	until moisture is gone. Add 1/2 teaspoon salt and a dash of pepper, a	dash of paprika and a small amount of mustard (optional) just before serving.
Beat sugar and butter very light; add spices. Beat egg yolks; add. Beat whites well; add. Stir in chopped fruits and lastly the flour and whole raisins alternately.
Mix all ingredients well, but don't beat. Grease pie pan and sprinkle with flour. Turn upward; flour will fall off. Cook at 350° for 30 to 35 minutes.
Grind berries; add sugar and marshmallows. Mix, cover and chill overnight. Add apples, grapes, raisins and salt. Fold in whipped cream. Top with nuts in serving bowl. Cover and chill until ready to serve.
Combine dry ingredients and pour mixed liquid ingredients over. Mix well. Store in covered container in refrigerator. Bake as needed for breakfast or snacks at 350° for 20 to 30 minutes.
Sprinkle chops with salt and pepper. Coat with pancake mix. Heat shortening in a large skillet. Brown chops well on both sides. Remove to shallow baking pan.
Dissolve gelatin in boiling water. Add beverage. Chill until slightly thickened. Add fruit. Pour into individual dessert dishes. Chill until firm, about 1 hour. Garnish with additional fruit and mint leaves, if desired.
In bowl, combine soy sauce, garlic and ginger. Add beef. Toss well. Set aside. Allow to marinate about 15 minutes. In wok or large frying pan, heat oil. Add beef with liquid. Toss over high heat until browned; taste. If not tender, simmer, covered, for about 30 minutes. Turn up heat; add veggies. Toss 10 minutes or until tender-crisp.
Grind and mix apples, cranberries and oranges. Dissolve cherry jello in 1 cup cold water. Combine gelatins, add sugar, nuts and fruit mixture. Pour into a large mold or 9 x 13-inch pan. Chill. Yield: 15 servings.
Pour boiling water over chopped dates. Add butter or shortening, sugar and salt; mix well and let cool. Add eggs and vanilla and mix; sift dry ingredients together and add to mixture. Add nuts and mix well. Makes one large loaf or 2 small loaves; bake at 350° for 50 to 60 minutes.
Start with bacon drippings, onions and potatoes and add enough water to cover. Cook until tender. Add tomato soup, raw shrimp or scallops and season to taste and cook about 5 to 10 minutes, until seafood is done.
Combine caramels and 1/3 cup evaporated milk in top of double boiler; stir until melted.
Mix well. Preheat oven to 450°. Place 3 tablespoons shortening in 9-inch black skillet. When grease is hot, dust with thin layer of cornmeal on bottom and sides of skillet. Pour in batter and cook until done. Brown top with broiler. Cooks in about 25 to 30 minutes. Cornbread needs to go through sweat, so turn bread out of pan when it comes out of the oven. Put bread back into skillet, bottom side up. Let sit and cool. Can be cooked in black 9 x 13-inch baking pan.
Place cottage cheese in a large bowl. Sprinkle dry gelatin over the top; stir until mixed. Stir in whipped topping and marshmallows. Gently fold in orange segments. Refrigerate for 1 hour before serving. Makes 8 servings.
Season and brown meat with onions. Add celery; simmer for 20 minutes. Add remaining ingredients; bake, uncovered, for 1 1/2 hours at 325°.
Sift dry ingredients and set aside. Combine shortening and sugar. Cream well. Add eggs, milk and vanilla. Beat well. Blend in dry ingredients gradually. Mix thoroughly. Add nuts and dates. Shape into balls, using 1 level tablespoon of dough per cookie. Crush corn flakes. Roll each ball into crushed flakes. Place on greased baking sheet. Top each cookie with 1/4 maraschino cherry. Bake at 375° for 10 minutes.