HumbleIntelligence/food-ner-1-Million huggingface dataset:
Do not mix. Melt the oleo in a 9 x 13-inch pan. Add the crushed graham crackers, coconut, chocolate chips and nuts, then dribble the condensed milk on top. Bake for 25 minutes at 350°. Cut when cool.
Preheat oven to 425°. Cut each potato into quarters. Place in a microwave-safe 9-inch square baking dish. Combine butter, garlic, parsley, seasoned salt and paprika in a small bowl and mix well. Pour evenly over potatoes. Microwave on HIGH, stirring occasionally, until potatoes are tender, about 10 minutes. Bake in oven until golden, about 6 minutes. Serves 4 to 6.
Cut breasts in half. Place bacon pieces under skin. Line baking pan with foil. Combine soup, sauce, melted butter and 1/4 of onion soup mix. Dip breast in mixture. Place skin side up in pan. Pour sherry over. Sprinkle on Accent. Spoon remaining soup mixture over. Sprinkle with remaining onion soup mix. Bake at 375° for 1 hour. Baste once.
Crumble cookies and layer the bottom of a 9 x 13 pan. Soften the ice cream and layer on top of cookies (1/2 to 1-inch thick). Pour chocolate syrup over to cover completely. Top with Cool Whip. Sprinkle nuts on top. Freeze before serving.
Brush chicken with canola oil or butter and broil on each side. After broiling, cut chicken into strips. Dice green pepper and onion and saute in butter, then mix into the chicken strips. Grease the bottom of a casserole dish and layer tortillas, chicken mixture, salsa and cheese. Repeat layers until you run out of chicken mixture. Top with tortillas, then grated cheese.
Beat together the first 4 ingredients. Beat in the flour and soda, mixing well. Finally, mix in the mashed bananas. Bake at 350° until done.
Drain fruit in colander covered in refrigerator 1 1/2 days. Prepare 1 or 2 hours before serving. Mix sour cream, marshmallows and coconut (save a handful of coconut for the top of salad from cup). Add the fruit. Cover the top with coconut. Place maraschino cherries on the top of the salad.
Cream sugar and shortening together. Stir in eggs, pumpkin and water. Sift dry ingredients; add gradually. Add nuts and dates. Fill two greased 9 x 5 x 3-inch pans. Bake at 350° for 1 hour and 15 minutes.
Combine first 5 ingredients in a medium saucepan. Cook on medium heat until butter melts. Place chicken in a 12 x 8 x 2-inch baking dish. Sprinkle with salt and pepper. Pour sauce over chicken. Bake uncovered at 325° for one hour or until tender.
Remove stem area and inside of green pepper. Parboil green pepper for 10 minutes in salted water (enough to cover). Mix remaining ingredients well and stuff peppers. Place peppers in individual baking dishes to catch juices and bake, uncovered, 1 hour and 15 minutes in 325° preheated oven. Baking dishes can be put on a large cookie sheet for easier handling. Parboiling peppers improves flavor, but doesn't interfere with the baking process.
Combine cream cheese, sour cream, onion, dried beef, milk and green pepper. Spread in a pie plate. Saute pecans in the butter, then spread on top of mixture in pie plate. Bake at 300° for 20 minutes. Serve with crackers or Fritos. May be prepared a day ahead and baked later.
Preheat oven to 350°. Peel and core apples. Cut each apple into 8 equal pieces. Open rolls and lay out flat. You will have 8 pieces. Cut each piece longways in half, making 16 pieces. Melt butter in a 10-inch pan. Roll apple slices in dough pieces, starting with narrowest end. Lay in pan, seam side down. Sprinkle sugar, which has been mixed with cinnamon, over wrapped apples. Toss in some raisins, if desired. Pour orange juice over all, then bake at 350° for 15 to 18 minutes. Serves 8.
Beat cream cheese until creamy. Beat in sugar, salt, flour, rind and vanilla. Add eggs, one at a time, beating after each is added. Fold in whipping cream. Pour mixture into crust. Bake in preheated 450° oven for 12 minutes. Reduce heat to 300° and bake 55 minutes. Let cool several hours. Chill. Top with strawberry sauce and serve.
Combine sugar and milk and bring to a boil. Boil 3 minutes, stirring to keep from burning. Add remaining ingredients, stirring well. Pour onto a buttered sheet pan and let cool. Cut into bars.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift together flour, baking soda and baking powder. Add cocoa to dry ingredients. Add dry ingredients alternately with milk and vanilla. Beat well. Add boiling water last. Pour into two 8-inch greased and floured pans. Bake at 350° to 375° for 35 to 45 minutes. Cool 10 minutes before removing from pans.
Let all ingredients come to room temperature. Mix. Chill after forming 2 balls. Roll in chopped pecans.
Mix together yeast, sugar and water; add flour and salt and let rise 1 hour until double in size. Roll out into rectangle; cut into narrow strips 3 1/8-inches wide. Fold over and twist; roll in butter on cookie sheet. Sprinkle Salad Supreme or Parmesan cheese, garlic salt or sesame seed; let rise. Bake at 400° for 15 to 20 minutes.
Put all in bowl and mix well. Cover bowl and refrigerate for 24 hours. Keeps 10 days in refrigerator.
Grease 9 x 13 inch pan. Crush corn flakes. In medium heat, melt butter. Add sugar and syrup. Bring to a boil. Remove from heat. Add peanut butter and corn flakes. Spread into pan. Cut in squares after cooled.
Bring pineapple and sugar to full boil. Cream cheese together with jello. Add to pineapple and sugar. Stir until dissolved. Remove from heat; add water and nuts. Refrigerate until jello starts to mold. Whip Dream Whip and fold in. (I double this recipe when I use it. This salad keeps well in the refrigerator.)
Remove tops and seeds from peppers. Steam shells about 5 minutes. Combine remaining ingredients using only one-half can of soup. Mix well. Fill peppers with stuffing. Place in shallow baking pan. Bake 30 minutes. Remove from oven and pour remaining half of soup over peppers. Return to oven and continue baking 15 minutes. Serves 4. Fill the halves and bake them uncovered.
Combine eggs, salt, mustard, paprika, vinegar, sugar and 1/2 cup oil in blender. Blend together until mixed. Without turning off, pour remaining oil in slowly, using spatula to keep mixture flowing into blades. Can add to mixture horseradish and Ranch salad dressing mix.
Combine sugar, flour and salt in upper part of double boiler. Add milk and egg yolks; cook until thick. Add vanilla and coconut. Pour into baked pie shell. Cover with meringue and bake until brown. (You may omit coconut and vanilla and add juice of two lemons and 1 teaspoon grated lemon rind to make a lemon cream pie.)
In large saucepan, combine apple cider, raspberries, cinnamon and cloves. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Strain through cheesecloth. Float an apple wedge in each cup. Makes 16 (4 ounce) servings.
Beat eggs. Mix in sugar, syrup and salt, then stir in butter, vanilla and pecans. Pour in pie shell. Bake at 400° for 10 minutes, then bake at 350° for 30 minutes.
Cook and drain spaghetti. Pour entire bottle of Italian dressing over the warm spaghetti. Add the chopped vegetables and the full bottle of Salad Supreme seasoning. Mix well and refrigerate overnight. The longer it sets, the better it tastes.
Combine margarine and crumbs. Press into a 15 1/2 x 10 1/2-inch jelly roll pan. Combine softened cream cheese, 1 cup confectioners sugar, milk and 1 teaspoon almond extract; mix well. Spread on graham crust. Sprinkle with nuts.
Put everything in one baking dish with cover. Bake at 350° for 4 hours. Be sure to stir periodically to be sure the meat isn't drying out. Serve with boiled potatoes, mashed potatoes, noodles and rice. Bake only in oven, not crock-pot.
Separate 4 eggs and beat separately. Add milk to egg yolks. Add dry ingredients and butter. Fold in beaten egg whites. Drop by tablespoonfuls onto hot griddle. Turn only once. They will cook quickly. Serve with melted butter and maple syrup. This is the most delicious pancake recipe ever! You can eat them faster than I can cook them!
Dissolve yeast in warm water. Add oil, salt and mix in flour. Knead and spread into pizza pan that has been oiled lightly. Let dough rise for 20 minutes. Apply sauce, toppings and cheese. Bake pizza in 450° oven until done, approximately 20 minutes.
Unwrap caramels. Melt caramels and butter together; add milk. Stir well.
Combine all ingredients in a bowl. Stir well. Cover and chill. Serve over salad greens.
Sift the first 4 ingredients together, then add the rest of ingredients. Mix well. Sprinkle top with brown sugar and nuts. Bake 35 minutes at 350°.
Mix cake as directed on box and pour into 2 layers. Bake as directed. Combine cream cheese, margarine and powdered sugar for frosting. Slice bananas between cake and sprinkle pecans over them.
Blend together flour, salt and lard until particles are the size of small peas. Beat egg in an 8 ounce measuring cup. Add vinegar and mix well, then fill remainder of cup with cold milk. Mix with flour mixture.
Heat oven to 350°. Beat eggs slightly in bowl. Add the rest of the ingredients and mix well. Place in loaf pan (9 x 5 x 3-inch). Pat evenly to make smooth top. Bake 1 hour. Drain off fat. Turn out of pan.
Combine first 8 ingredients in a large mixing bowl; add salt, mixing well. Cover and let stand in a cool place 12 to 18 hours. Drain well and set aside.
Brown beef with onions and garlic. Add tomatoes, tomato sauce, water, chili powder, cocoa, cinnamon and allspice. Simmer while cooking spaghetti or preparing hotdogs. Cincinnati chili is served with spaghetti or on hotdogs to make it "Two Way." Add cheddar cheese on top and you have "Three Way." With chopped onions you have "Four Way" and with beans you have "Five Way." Season with Tabasco to your liking.
Mix together and store in covered container. To 1 cup hot water, add 1 heaping tablespoonful of mix. Makes 1 1/2-quarts of dry mix.
Heat stock in soup kettle. Slice onions. Saute them until well done (20 minutes). Stir constantly. Add sauteed onions and seasoning to hot stock. Simmer 1/2 hour.
Stir butter to soften. Add sugar and beat until fluffy. Add egg yolks, one at a time, beating well after each. Add vanilla. Sift together baking powder, flour and cocoa. Add to creamed mixture alternately with milk. Blend in raisins and candied cherries.
Melt butter in bottom of an 8 or 9-inch skillet. Spread 3/4 cup brown sugar over butter and spoon crushed pineapple on sugar. Prepare contents of 1 layer cake mix as directed on box and pour over pineapple. Bake in center of oven at 350° until done.
Combine salt and peppers; rub mixture all over ribs. Let ribs stand in refrigerator for 4 hours. Bring to room temperature before cooking. Soak wood chips for 30 minutes. Prepare a medium-hot fire in a covered charcoal grill. Push coals to one side. Just before cooking, toss 1/2 of the wood chips onto the coals. Grill ribs on the side of the grill away from the coals. Turn about every 30 minutes. Add remaining wood chips after 45 minutes. Cook until ribs are crusty on the outside and tender on the inside, about 1 1/2 hours. Serve with Rib Sauce (follows).
Soften gelatine in water. Boil undiluted soup; add gelatine and water. Let stand a few minutes. Add celery, onion and shrimp. Add mayo and cream cheese last. Mix well; turn into mold and refrigerate. Serve with crackers.
Combine flour, brown sugar, butter and 1/2 cup chopped nuts. Press in 13 x 9-inch pan to form crust. Bake 15 minutes at 350° and cool. Combine cream cheese, 1/2 container Cool Whip and powdered sugar. Spread over crust. Make vanilla pudding with 1 1/2 cups milk and spread over cheese. Make pistachio pudding with 1 1/2 cups milk and spread over vanilla pudding. Top with remaining Cool Whip and nuts. Refrigerate and enjoy!
Heat the apple juice on stove top or in coffee pot. Place red hots directly in apple juice to melt. If using a large coffeemaker, place red hots in basket and let the apple juice perk over until melted.
Place ribs in single layer in pan. Broil on all sides until well browned, drain grease. Combine other ingredients in saucepan. Bring to boil, stirring occasionally. Pour over ribs. Bake uncovered at 325 degrees for 1 1/2 hours or until sauce has thickened. Spoon sauce over ribs frequently while baking.
Brown chicken in butter. Remove. Brown mushrooms. Stir in soup, garlic and seasonings. Add chicken. Cover; cook over low heat for 45 minutes. Stir now and then. Blend in cream; heat slowly. Serve with rice; wild rice even better. Garnish with toasted, slivered almonds. Makes 8 servings.
Mix all ingredients and put in 2-quart casserole. Bake at 350° for 1 hour. May be frozen before baking. I thaw it before baking. Serves 8 to 12.
Sift together the flour and baking powder. Add beaten egg and milk; mix well. Batter should be thick enough to hold shape when dropped from spoon. Drop by teaspoon on top of hot soup. Delicious with soup beans.
Brown meat and onion. Place in bottom of ungreased casserole dish. Put sliced potatoes on top of meat. In smal bowl, mix creamed corn and milk. Pour on top of potatoes. Sprinkle corn flake crumbs over top. Bake uncovered for 1 hour at 350°.
Wash and dry apples. Stick wooden sticks into stem of apples. Combine sugar, corn syrup, water and butter in a deep saucepan. Cook over low heat until sugar is dissolved, stirring constantly. Continue cooking until a small amount of syrup becomes slightly brittle in cold water. Remove from heat. Add vanilla and coloring. Dip apples one at a time into syrup. Work quickly. Cool on wax paper or buttered plate.
Mix all together. Put bacon on top of beans and push into beans. Top with bacon. Bake at 300° for 5 hours or until juice in beans starts to set. Recipe can be doubled.
Slice chicken breasts into thin strips and mix together with the next 4 ingredients. Set aside. Cut peppers and mushrooms into thin slices. In 2 tablespoons diet margarine, cook peppers and mushrooms 2 minutes, stirring frequently. Remove from liquid. Using the same skillet, add 2 tablespoons diet margarine. Cook chicken mixture, stirring constantly, until meat is done. Return vegetables to skillet. Add water and heat to boiling, stirring frequently. Serve with rice. Yum!
Preheat oven to 375°. Grease and flour two 8-inch cake pans or a 9 x 13 x 2-inch baking pan. Mix flour, sugar, baking powder and salt thoroughly. Mix in fat, eggs, vanilla and 1/2 milk; beat 2 minutes at medium speed, then add remaining milk and beat another 2 minutes longer. Pour batter in pans. Bake 25 to 30 minutes until cake surface springs back. Cool on cake rack for a few minutes. Remove from pan. Frost with frosting of your choice.
Cut each wiener in thirds. Take each biscuit and flatten slightly and spread with mustard. Wrap each wiener piece in a biscuit; pinch to seal. Bake at 400° for 10 to 12 minutes or until lightly brown.
Dissolve jello in boiling water. Add fruit and nuts. Pour half of mixture in large pan and let congeal. Spread small carton sour cream over congealed mixture. Pour remaining mixture over cream. Congeal.
Brown burger and onion. Mix together; top with cheese that is leftover. Bake on 350° for 45 minutes or until heated.
Arrange well drained fruit in large baking dish. Mix cornstarch with reserved juices. Melt butter in saucepan and add brown sugar, juice mixture and curry. Stir, constantly, over low heat until consistency is about that of a thin cream sauce. Pour over	fruit.	Add pecans. Bake at 350° for 45 minutes to 1 hour.
Put all of the ingredients in a plastic bag and shake to mix. Use just amount needed. Makes enough for a couple of times. Shake cut up chicken in this mix. Melt 1/4 pound of butter in a shallow pan. Arrange shook up chicken in the pan in a single layer. Drizzle more melted butter over chicken and bake in 350° oven until done; turn once.
Put 1/2 pepper and 1/2 vinegar in blender; process until liquified. Repeat with remaining pepper and vinegar. Combine liquified pepper and vinegar with sugar in large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard for one minute. Skim and add a few drops green food coloring. Pour into jars, leaving 1/2 inch from top. Wipe jar tops and put on lids.
Mix all ingredients except grated cheese and pour into greased baking dish. Bake 1 hour at 350°. Top with grated cheese about 10 minutes before casserole is done. Continue cooking until cheese is melted.
In a large mixing bowl, beat oil and brown sugar with an electric mixer until well blended. Add whole wheat flour, applesauce, oats, bran, milk powder, eggs, soda, cinnamon, baking powder, salt and cloves. Beat on low speed until combined. Stir in raisins and nuts. Spray a baking sheet with nonstick spray coating. Drop rounded tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Spread dough so each cookie is about 2 inches across. Bake in 375° oven for 10 minutes or until set. Cool on wire rack. Makes 4 dozen cookies. Calories: 80; Fat: 2.8 gm.
Combine ingredients, adding nuts last. Pour into pastry shell. Bake in 400° (hot) oven 15 minutes. Reduce heat to 350° (moderate) and continue to bake 30 to 35 minutes. (Filling should be slightly less set in the center than around edges.)
Cream butter and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Peel eggplant and cook (diced) in salted water until tender. Drain and mash. Add butter, milk, crumbs, onion, eggs and spices. Mix well. Pour into well-oiled baking dish and cover with cheese (takes about 1/4 cup of grated cheese). Bake in oven at 400° for about 20 minutes or until bubbly and brown.
Cook broccoli as directed, omitting salt; drain thoroughly. Place cuts into a 10 x 6 x 1 1/2-inch baking dish. Stir soup and grated cheese together. Gradually add milk, mayonnaise and beaten egg to soup mixture; stir until blended. Pour over broccoli. Combine bread crumbs and melted margarine; sprinkle evenly over soup mixture. Bake in moderate oven at 350° for 45 minutes until crumbs are lightly browned. Serves 6.
Combine sugar, mayonnaise, salt and pepper. Beat egg; add melted butter and cream. Mix well. Add vinegar very slowly while cooking over hot water, stirring all the while until mixture thickens. Chill. Toss dressing with shredded cabbage. Sprinkle with the paprika.
Stir to dissolve the yeast in the warm water. Add the milk, sugar, eggs, oleo and flour. Beat down and pour into greased tube pan. Let rise until 1-inch from top. Bake at 350° for about 45 minutes.
Dissolve Jell-O in boiling water. Add ice cream, walnuts, pineapple, orange juice and banana. Stir until ice cream melts. Then pour mixture into a mold and refrigerate until firm. For two Pyrex dishes, make 3 recipes.
Cook chicken and tear into small pieces. Reserve 1/4 cup of broth. In a casserole dish, mix Cheez Whiz and soup until smooth. Add rice, peas, mushrooms, onion and chicken pieces. Add broth to moisten. Mix well and top with Cheddar cheese (optional). Top with French fried onions. Cover and bake at 350° for 30 to 40 minutes.
Spray 9 x 13-inch glass dish with Pam or grease. Put bread in. Layer meat and cheese. Beat egg, milk and seasonings. Pour this mixture over meat and cheese.
Cook pasta according to directions on package. Combine eggs, sugar and lemon juice. Cook egg mixture over hot water until it begins to thicken. Let cool.
Cook sugars, pineapple, ginger and cream over low heat until sugar dissolves. Boil to soft ball stage (236° to 238°). Remove from heat and cool to lukewarm. Add butter, nuts, coconut and vanilla. Beat until creamy. Pour into 8-inch square buttered pan and mark into squares before cold.
Cut broccoli and cauliflower in bite size pieces. Chop onions. Combine mayo, sugar and Parmesan cheese for dressing. Mix all together. Chill.
Combine first 9 ingredients in a large bowl; stir well. Form beef mixture into a loaf and place in a 9 x 5 x 3-inch loaf pan. Combine catsup, brown sugar, horseradish and mustard in a small bowl. Spoon half of catsup mixture over top of meat loaf. Bake, uncovered, at 375° for 45 minutes. Spoon remaining catsup mixture over top of meat loaf and bake an additional 10 minutes.
Dissolve the gelatin in boiling water. Add the sugar and stir until the sugar dissolves, but do not boil. Add the cold water and let the mixture cool, but not congeal. Pour into a punch bowl and add the cranberry juice. Add the ginger ale just before serving. Serves 12.
Separate biscuits; cut in halves. Place 1/2 slice cheese on each biscuit. Place wiener on cheese, wrap biscuit around wiener. Place on baking sheet with connecting point of wrap on bottom. Cook according to instructions on biscuit can.
Combine last 3 ingredients. Spread mixture about 1/2 tablespoon on each slice of beef. Fold or roll and fasten with a toothpick. Serve chilled.
Combine all ingredients, except bread and cheese. Pour into greased casserole dish. Sprinkle top with bread and cheese. Bake at 350° for 30 minutes.
Cream oleo and sugar. Add egg. Stir in dates, nuts and vanilla. Drop by teaspoonfuls into coconut and shape into logs. Bake until light brown, approximately 10 minutes, at 350°.
In a bowl combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground pepper to suit your taste. Marinate the fish in the marinade for 55 to 60 minutes. Turn steaks 2 to 3 times. Have grill prepared with white coals and brush the grill with remaining one tablespoon oil. Grill the fish, brushing several times with the marinade until cooked through. Yield 4 serving. Carbohydrate 2 g, protein 30 g, fat 8 g, calories 205.
Preheat oven to 350°. Line cookie sheet with Club crackers. In medium saucepan, heat butter and brown sugar to boiling. Boil for 2 minutes. Remove from heat; add pecans and vanilla. Stir in. Pour over crackers. Bake 10 minutes. Let cool.
Melt butter in casserole dish. Add sliced peaches. Bake at 350° for about 1 hour or until brown on top.
Thaw flounder in oven. Line bottom of casserole with flounder and smooth shrimp soup on top. Melt margarine, adding a dash of Tabasco and Worcestershire sauce to taste and pour over crackers. Put this mixture on top of soup mixture. Bake at 350° for 20 minutes or until bubbly.
Mix cornstarch with 2 tablespoons sugar and 1/2 cup water. Stirring constantly, cook over medium heat until clear. Cool completely (may refrigerate). Beat egg whites with salt until they form peaks. Stir in cooled cornstarch mixture. Beat until creamy, then add 6 tablespoons sugar one at a time and mix thoroughly.
Peel potatoes; chop roughly. Cook in boiling salted water until tender. Drain and mash until smooth. Beat cream cheese and softened butter until smooth. Add milk and eggs, beat together. Add mashed potatoes to cream cheese mixture and beat until smooth. Chop bacon, saute in frying pan for 2 minutes; add to potato mixture with chopped shallots. Cool mixture. Form tablespoons of mixture into balls. Coat lightly with flour, dip in combined beaten extra egg and milk and coat with breadcrumbs. Coat again with egg and milk mixture and breadcrumbs. Deep fry in hot oil until golden. Makes about 100 balls.
Boil asparagus in salted water for 10 minutes. Make a white sauce of the milk, butter, flour and salt. Add grated cheese. Drain asparagus. Pour sauce over it. Add crumbs. Bake at 400° for 10 minutes.
Boil sugar and 2 quarts water about 5 minutes. Cool. Mix together the next 5 ingredients. Add the sugar water. Just before serving, add the ginger ale and ice. I put some of the punch in containers with some orange slices and cherries and freeze them, then add them to the punch. It makes it look very pretty.
About 5 hours before serving or day ahead, coarsely chop cranberries and apples. Place in large bowl. Coarsely grate peel from oranges. Cut off white membrane; chop oranges. Add orange peel and chopped oranges to cranberry mixture. Stir in walnuts, orange marmalade, raisins and brown sugar. Cover and refrigerate 3 hours or overnight. Serve as an accompaniment to roast meats, poultry or sandwiches. Makes about 6 cups.
Mix Veg-All, water chestnuts, mayonnaise and cheese and place in	casserole dish. Put onion rings on top. Bake at 350° for 30 minutes or until bubbly.
Beat eggs, stir in water, ketchup, soup mix and meat. Bake 1 hour at 350°.