HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, oleo and sugar together. Cook over medium heat, stirring for 3 minutes. Layer crackers in pan with sides (single layer of crackers). Pour glaze over crackers. Sprinkle with chopped pecans. Bake at 325° for 10 to 12 minutes. Take up on wax paper. Store in refrigerator.
Place chicken cubes in bottom of 9 x 11-inch casserole dish. Mix all other ingredients together and pour over chicken. Bake in a 450° oven for 30 minutes or until brown on top.
Cook broccoli according to package directions. Drain. Mix all ingredients together. Cover top with crushed potato chips. Bake at 350° for 30 minutes.
Boil chicken breasts and cut into bite size pieces. Mix mayonnaise, soup, onion, celery and broth. Add chicken. Place 1/2 package of stuffing mix on bottom of pan; spread mixture on top. Top with rest of stuffing mix; bake at 350° for about an hour or until it is bubbly and brown on top. Use a 13 x 9-inch baking dish.
Mix cinnamon and sugar together. Cut biscuits in quarters. Roll in the cinnamon mixture. Drop in greased pan (I use a Bundt pan). Drop pecans between and on top. Bring margarine and brown sugar to a boil and pour over the biscuits. Bake 20 to 25 minutes at 350°. Cool for 10 minutes and then turn out of pan.
In 3-quart saucepan, add soups and milk. Stir. Add boned chicken in small pieces, onion and green chillies; heat well. Spray oblong baking dish. Alternate layers: tortillas, meat mixture and cheese. Bake at 325° for 25 minutes covered. Can top with sliced black olives. Serve with chopped lettuce, tomatoes, sour cream and picante sauce.
Preheat oven to 350°. In a medium bowl, combine all ingredients including chocolate flavor packet; stir until well mixed. Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° for 11 to 13 minutes.
Preheat oven to 350°. Mix the first 5 ingredients thoroughly, then stir in the remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on ungreased sheet; bake at 350° for 10 to 15 minutes.
Brown bacon and onion. Stir in diced potatoes. Simmer and cover 15 minutes. Mix vinegar, sugar and water together. Pour half of mixture over potatoes. Let simmer off. Stir often. Pour rest of mixture over potatoes and let simmer off again (uncovered). Stir often.
Mix flour, salt and pepper. Roll steak in mixture and lightly brown both sides in grease. While cooking steak, saute onion, green pepper and mushroom in butter in a saucepan. When tender, add cream of mushroom soup. When steak is brown on both sides, layer in a 9 x 13-inch pan. In grease from brown steak, add flour and milk to make a little bit of gravy. Add this to onion, green pepper, etc. mixture. Stir. Pour this over steak and cover with Reynolds Wrap. Cook 45 to 60 minutes at 350° until steak is tender.
Pat in a 9 x 13-inch pan and bake at 350° for 15 minutes.
Mix dry ingredients, add oil, eggs and pumpkin. Bake in 2 loaf pans or angel food pan at 350° for 45 to 60 minutes.
Cut steak into bite size pieces; put in warm skillet with oil. Add Worcestershire sauce, onion, pepper and seasonings. Cover and simmer for 15 to 20 minutes, stirring occasionally.
Combine cake mix and dry pudding mix. Add Wesson oil. Add eggs, one at a time, then 7-Up and mix well. Bake in 3 layers for 40 minutes or until done at 325°.
Split fish in half lengthwise and salt and pepper to taste. Place in a baking pan. Saute margarine, onion and mushrooms. Add lemon juice. Pour sauce over salmon and bake, uncovered, at 350° for 30 to 35 minutes. Easy and delicious!
Cover fruit with cold water and simmer gently, covered, for 25 to 30 minutes. Add sugar for the last 5 minutes. Drain the fruit and reserve the syrup. Add cold water to reserved syrup to make 1 1/2 cups. Dissolve gelatin in boiling water. Stir in the reserved syrup. Chill until partly set. Pit prunes; cut up all fruit into small chunks. Fold in to gelatin mixture. Pour into mold and chill several hours. Serves 8.
Blend crumbs, 3/4 cup peanut butter and butter in large bowl with fingers, until well blended. Press mix firmly into greased 9-inch pie plate. Drizzle crust with 1 tablespoon of the chocolate syrup. Freeze to set crust, 15 minutes.	Swirl together ice cream, remaining peanut butter and 1 tablespoon syrup. Mixture does not need to be completely blended. Spoon into crust. Freeze until ice cream is very firm, at least 4 hours. Drizzle each serving with some of the remaining syrup.
Mix flour, salt and margarine. Add pecans and press down in sheet cake pan. Bake at 325° for 20 minutes. Let cool.
Mix all ingredients. Just before serving, add plenty of crumbled, cooked and crisp bacon.
Drain grapefruit and pineapple and place in a small bowl. Peel the bananas and cut them into penny slices. Put them in a bowl with the fruit. Pour in the orange juice and lemon juice. Stir gently. Cover the bowl with plastic wrap and put it in the refrigerator to chill for 1 hour.
Preheat oven to 325°. Grease baking sheets. Combine all ingredients. Drop by teaspoon 1 inch apart on prepared baking sheet. Bake 15 minutes or until golden brown. Remove from baking sheet at once. Cool on racks. Makes about 24 macaroons.
Stir mayonnaise, lemon juice and peel, and dill until well blended. Place fish fillets on greased rack of broiler pan. Brush with half of the sauce. Broil 5 to 8 minutes; turn and brush with remaining sauce. Continue broiling 5 to 8 minutes or until fish flakes easily with fork. Makes 4 servings.
Preheat oven to 350°. Peel, halve and pit peaches. In 1-quart saucepan, over medium high heat, heat sugar, lemon juice, butter and water to boiling. Simmer 5 minutes. Place peaches in a 3-quart casserole. Add syrup, cover and bake 30 minutes or until peaches are tender. Place a little mint jelly in each half if you like. Serve, drained, as a garnish for a meat dish or as a dessert.
First Layer: Place first 3 ingredients in pan. Cut butter into thin squares and place on top of mixture. Bake at 350° until butter is melted. Cool completely. Second Layer: Mix all ingredients until smooth, and pour over crust. Third Layer: Mix pudding according to directions on box, add Cool Whip and pour over cream cheese mixture. Top with Cool Whip and pecans. Chill overnight.
Grease 9 x 9 x 2-inch baking pan. In large bowl, beat eggs with fork. Gently fold in the Cool Whip, graham cracker crumbs, apples, 1/4 cup corn syrup, cinnamon and nutmeg until blended. Spread evenly in pan. Mix remaining corn syrup, walnut pieces and margarine. Spoon evenly over batter. Bake in 350° oven for 45 minutes or until cake springs back when lightly touched. Cool in pan.
Stir together and freeze. Thaw to mush. Add 2 quarts ginger ale. Serves 50.
In a deep E-Z foil pan, layer one row of the sponge cookies. Prepare the chocolate instant pudding as directed on box. Pour over layer of cookies. Place another layer of cookies over the chocolate pudding. Prepare the vanilla instant pudding as directed on box. Pour over the second layer of cookies. Spread Cool Whip over the vanilla pudding, covering completely. Decorate with cherries or nuts. Refrigerate.
Slice potatoes. Mix ingredients, except potatoes, in bacon grease. Mix well. Add potatoes and heat. Crumble bacon over top before serving.
Stir together baking soda and cornstarch in saucepan. Add water and cook over medium heat, stirring constantly. When mixture is the consistency of moist mashed potatoes, turn out on a plate and cover with a damp cloth. When cool enough to handle, knead like dough, then make whatever you want. Store in tightly closed plastic bag in refrigerator for later use. Great for a rainy day for "kids."
Blend coconut in blender. Mix all and freeze. Take out 1/2 glass. Fill with 7-Up, etc.
Mix well all ingredients, except 7-Up and freeze until firm. Remove from freezer 2 hours before serving. Break frozen mixture into large pieces and put in punch bowl. Add 7-Up and stir until slushy. Makes 6 1/2 quarts.
Dissolve lemon Jell-O in boiling water and then add the cold water. Cool the Jell-O and then add the cottage cheese and pineapple, drained. Refrigerate to set. Serves 6 people. Can decorate with cherries, if desired.
Mix last 7 ingredients together and pour into unbaked pie shell. Bake at 325° for 40 to 50 minutes or until tested done when a toothpick inserted in the center comes out clean.
Cream sugar, butter, eggs and juice together, then add to dry mixture. Then add chopped cherries and nuts. Place heaping teaspoonfuls on cookie sheet; top with cherry half. Bake at 375° for 12 minutes.
Chop onion; saute in bacon drippings. Add ground beef and brown. Mix in Ro-Tel tomatoes, green chilies, chili powder, cumin, oregano and garlic powder; salt and pepper to taste. Add cooked red beans. Simmer 1 hour. Serve with Mexican corn bread.
Pour the applesauce, chopped nuts, raisins, nutmeg and cinnamon into a bowl and mix. Put in refrigerator for 1 to 2 hours.
Combine oil, eggs, sugar, zucchini and vanilla, blend well. Stir in flour, soda, baking powder, salt, cinnamon. Stir in nuts. Spoon batter into two 8 1/2 x 4 1/2 x 2 5/8 pan. Bake 325° for 1 1/2 hours or muffins approximately 30 minutes. Yellow squach may be substituted for zucchini.
Cook rice. Add butter, soup and all ingredients. Bake at 350° for 30 to 35 minutes.
Mix together and stir over medium heat until it thickens. Pour into baked pie crust. Top with Cool Whip.
For sauce, in a small saucepan stir together plum preserves, brown sugar, vinegar, onion, garlic, red pepper and ginger. Bring mixture to boiling, stirring constantly. Remove mixture from heat.
Mix Chex, pretzels, mixed nuts, Cheerios, crackers, Honeycomb cereal, Fritos and peanuts in a 20-quart stainless steel bowl. Melt oleo and put seasoning salt and Worcestershire sauce in with oleo. Mix, then pour over cereals. Preheat oven to 250° and bake 1 hour, stirring every 15 minutes. Cool and store in airtight container or glass jars. It also freezes well.
Fry liver and onion over low heat in a covered pan until done (no longer pink on inside), about 20 minutes. Grind liver, onion and juice remaining from frying and eggs in meat grinder. Add salt and pepper to taste.
Trim off any excess fat and skin from chicken. Sprinkle with flour and oregano, shaking off excess. Dip in milk; sprinkle with flour and oregano again. Spread lemon rind lightly onto skin side of chicken breasts before dipping into egg.
Mix the sugar, flour and salt in a bowl. Bring to a boil the oleo, water and cocoa. Pour over flour mixture. Beat in the soda, eggs and sour cream. Pour on greased 11 x 12-inch cookie sheet. Bake 25 minutes in a 350° oven.
Combine margarine, sugar and vanilla. Beat well. Add eggs. Stir in flour. Stir in chocolate chips, nuts and coconut. Spread into pie shell. Bake 30 to 35 minutes at 350°.
Mix peas, corn, celery, green peppers, onions and sugar dissolved in vinegar and salt. Mix and marinate 24 hours.
Combine raisins and bourbon in small bowl. Let stand 1 hour. Drain.
Add salt and pepper to flour and coat stew meat. Brown stew meat in oil. Add onions; saute until tender. Pour can of cream of chicken soup and 1 can of water over stew meat; simmer until tender. Pour in baking dish. Layer biscuits on top of stew meat and soup mixture and brown.
Dissolve jello in boiling water; let set until cool. Mix the cream cheese with a small amount of pineapple juice. When well blended, add pineapple, cranberry juice and nuts, then let set until firm.
Mix sugar, salt and yeast. Then add eggs, mix well. Add milk. Melt Crisco and add to mixture. Mix real good. Then sift 4 cups flour. Mix 3 cups first, mixing well. Then add 2 more cups. Work with hands until smooth. Sift flour on paper or cloth. Divide dough in half. Take half roll on floured paper, stretch or roll it out long. Cut in small pieces. Add a dab of butter in each and roll it up. Put rolls in buttered pan (8 to 9-inch). Smear melted butter on top of patted down rolls. Let set out to rise before cooking. Cook on 350° until brown.
Mix flour, sugar, baking soda, salt and cinnamon. Add oil, vanilla, eggs, pineapple, bananas and nuts. Mix together thoroughly. Bake in 10-inch greased and floured tube pan at 350° for 1 hour.
Mix grated cheese and margarine. Beat slowly. Add flour; mix well. Fold in Rice Krispies. Roll in small balls and mash flat with fork. Cook 12 to 15 minutes at 350°.
Shake beef cubes in paper bag with flour. Place beef on bottom of 2 1/2-quart covered casserole baking dish. Put potatoes and carrots on top of beef. Sprinkle with Lipton soup. Mix 1 can tomato soup with 1 can water and pour over beef and vegetables. Cover with tight lid. (Frozen peas may also be added.) Bake in 300° oven for three hours without removing lid.
Mix ingredients together and make into a loaf. Bake at 350° for 1 hour.
Refrigerate for 12 to 24 hours. Salad will keep in refrigerator 1 week.
Mix all ingredients well; form into ball. Place half of dough into greased pie plate. Add filling. Make crumbs with rest of dough, then sprinkle on top. Bake at 325° for 1 hour.
Combine sugars, flour and oatmeal. Cut in peanut butter. Add egg, vanilla and butter. Mix well. Press into a well-greased 9 x 11-inch pan. Bake at 350° for 15 to 20 minutes. Top with icing.
Mix and shake well. Add 1 cup Wesson oil and shake well again. Keep in refrigerator and shake before each use. Will keep indefinitely.
Whisk together. In each bowl add 5 slices banana and 2 tablespoons of berries. Ladle soup over fruit and eat.
Put melted margarine into a 13 x 9-inch pan. Place all dry ingredients in a large bowl. Whisk together; then mix with milk. Pour over butter. Pour pie filling over the batter. Do not stir. Bake at 350° for 35 to 40 minutes.
Grease and flour two loaf pans Preheat oven to 350 degrees. Cream sugar and butter. Add remaining ingredients and beat for 3 minutes. Pour into pans and bake for one hour.
Set ice cream out at room temperature several hours before preparation. When partially melted, blend all ingredients together and serve chilled. Garnish glasses with fresh strawberries or orange slices. Makes 25 to 30 servings. Great for brunch.
Preheat oven to 325°. Combine all of the ingredients in a mixing bowl. Mix thoroughly. When well blended, pat into a 9 x 13-inch baking pan. Prick top with a fork. Bake 40 minutes. Remove and place on wire rack to cool and harden. Cut into squares.
Mix brown sugar, butter and eggs well. Add vanilla. Add mixed dry ingredients and blend well. Drop by tablespoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
During the latter half of the 19th century, one of the magnificent sights of the fire service was that of a team of gallant fire horses, riding artillery style, pulling a smoke-belching nickel-plated steam pumper or ladder truck to a fire.
Dissolve Jell-O in boiling water. Add warm water, lemonade, nectar and pineapple juice. Stir well. Add 1/2 gallon cold water. Freeze in 4 equal size containers. Remove from freezer 20 to 30 minutes before serving. Allow punch to thaw to a slushy consistency. Add 1 part ginger ale to 1 part of slushy punch as needed to serve. Serves 40.
In saucepan, combine water, vegetables, salt and pepper. Cover and simmer 10 minutes. Do not drain. In a large saucepan, melt butter. Stir in flour, then milk and heat to boiling. Continue simmering, stirring constantly, until thickened. Add Cheddar cheese; stir until melted. Add undrained vegetables and ham, if used. Heat through but do not boil. If desired, add cooked broccoli.
Parboil zucchini. Halve lengthwise. Combine mayonnaise, Bleu cheese and garlic salt. Spread on zucchini. Top with grated Parmesan. Broil until bubbly 5 to 10 minutes.
Let cook until bubbling, then put in onion rings on top. Brown, but do not burn.
Mix pineapple, cheese, sugar and flour. Stir well. Pour into casserole dish. Sprinkle cracker crumbs over top. Then pour melted margarine over top of crumbs. Bake at 350° for 30 minutes or until brown.
Mix sugar, flour, baking soda, salt and egg in bowl. Add bananas and melted margarine. Stir well. Pour into a greased loaf pan. Bake at 350° for 1 hour.
Pour boiling water over chopped broccoli. Cook 5 minutes. Saute celery and onion in oleo until tender. Add soup and Cheez Whiz to broccoli. Add rice, celery and onion. Place in covered casserole dish and bake at 375° for 20 minutes.
Combine all ingredients and pour into 12 x 7 1/2 x 2-inch baking dish. Arrange pieces of 2 1/2 or 3 pound broiler/fryer chicken over top. Pour the 1/2 cup reserved mushroom soup over chicken. Sprinkle with paprika. Cover with aluminum foil sealed tightly around edges. Bake at 375° (glass: 350°) until rice is tender, 1 1/4 to 1 1/2 hours. Serves 4 to 6.
Put lettuce, onion, bacon, cauliflower, and peas in layers in a large bowl. Sprinkle with salt and pepper. Spread the mayonnaise on top. Then sprinkle with the cheese. Cover the bowl tightly and refrigerate. Toss before serving.
Put 1/2 of ham, potatoes, onions, salt, pepper and grated cheese in casserole; repeat. Spoon soup over top (undiluted). Cover and cook on low for 8 to 10 hours or 4 hours on high.
Combine the first 3 ingredients in pan. Gradually stir in water. Cook until clear, 4 or 5 minutes. Remove from heat. Add brown sugar, margarine and cinnamon.
Melt butter in 9 x 13-inch pan in preheated oven. Combine milk, flour and sugar. Add to melted butter. Do not stir. Add peaches to this and do not stir. Bake at 375° for 40 minutes or until browning occurs.
In a saucepan, combine strawberry preserves and cornstarch. Add lemon juice, cinnamon and cloves. Cook, stirring constantly, until mixture thickens and is bubbly. Set aside.
Mix all ingredients until smooth and creamy. Roll in ball. Roll in chopped nuts. Keep in refrigerator.
Note: If you have any chocolate chips, nuts, raisins or coconut, put some in.
Drain beans well. Thin soup with milk. Blend the soup with 1/2 of the onions. Lay in well-greased casserole dish. Add the remaining onions. Bake at 350° for 35 minutes.
Slowly bring milk, sugar and butter to a boil, and boil until a ball forms when dropped into cold water; do not let scorch. Remove from heat and stir in chopped dates and nuts. Beat with a spoon until it is too hard to move. Pour onto cheesecloth or cotton dish towel which has been sprinkled with powdered sugar and a little cornstarch. Roll firmly in towel and when completely cooled, unroll and cut into slices.
Boil sugar, Karo and water until it spins a thread or hard ball. Add peanuts and butter. Cook until it turns a gold brown, stirring constantly (careful not to scorch it). Remove from fire and add vanilla, salt and soda. Mix quickly and pour into buttered foil-lined cookie sheets. Mixture will be extremely hot. Allow to cool completely; peel off the foil, then break into chunks.
Mix all ingredients together. Pour into loaf pans. Make loaf pans 1/2 full. Bake at 350° for 1 hour.
Mix altogether and place in 9 x 13-inch baking dish. Bake at 325° for 1 hour.
Mix and store. Use 2 to 3 teaspoons per cup of hot water.
Heat spread, sugar, coconut and pecans in small saucepan until spread and sugar are melted and mixture comes to boil. Boil 30 seconds. Spread on bottom of pastry shell. Stir pudding mix into milk in medium saucepan. Add chocolate. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring occasionally. Pour over coconut mixture. Place plastic wrap on surface of pudding mixture. Refrigerate 4 hours. Remove plastic wrap and garnish as desired.
Combine first 4 ingredients together in large saucepan and simmer. In a mixing bowl, combine ground beef, 1 onion, bread crumbs, egg and seasonings together and form meatballs. Dice 2 onions in skillet with olive oil and lay meatballs on top of onions; simmer 15 minutes, turning balls gently. Pour meatballs, oil and onions into sauce and continue simmering. After sauce thickens, serve over spaghetti.
Wash the grouse; cut legs and thighs off in one piece. Remove back but keep breast whole. Flour gently; salt and pepper. Saute in butter. Put in casserole. Add celery and mushroom soups, whipping cream and mushrooms. Cover. Cook in 350° oven for 1 1/2 hours.
Dissolve 1 package gelatin in 1 cup boiling water. Stir in cold water. Chill until slightly thickened. Stir in fruit. Pour into mold; chill until firm. Dissolve 1 package gelatin in 1 cup boiling water. Chill until slightly thickened. Stir in ice cream. Pour over gelatin in mold. Chill until thickened. May use Cool Whip as garnish.
Sift flour, salt, sugar, baking powder and baking soda. Cut in shortening. Combine orange juice and rind with egg. Pour all at once into the dry ingredients, mixing just enough to moisten. Carefully fold in nuts and cranberries. Spoon into greased loaf pan. Spread corners and sides slightly higher than center. Bake at 350° for 1 hour. Cool. Store overnight before cutting. This recipe freezes well and is good for gifts.
Sprinkle gelatine on water to soften. Place over low heat and stir until dissolved. Remove from heat and add next 4 ingredients; cool. Stir in mayonnaise and fold in remaining ingredients. Turn into a 3-cup mold or individual molds and chill until firm. Unmold on plate and decorate, if desired. Makes 6 servings.
Cook onion in butter until tender, not browned. Combine onion, ground beef, beaten egg, green pepper, parsley, salt, pepper and thyme. Mix well. Shape in 3/4-inch to 1-inch balls. Brown meatballs in butter. Remove from skillet. Stir flour and beef bouillon granules in skillet; add 3 to 4 cups water. Cook and stir until thickened and bubbly. Season to taste. Add meatballs to gravy. Cover; simmer about 30 minutes, stirring occasionally. Serves 5 or 6.
Beat water and shortening together. Mix dry ingredients and sift into liquid ingredients. Mix well. Roll into 2 circles and place in pans. Bake 15 to 18 minutes at 450° or follow instructions for unbaked shells.
Cream butter and sugar. Add molasses, egg and vanilla. Mix well. Sift dry ingredients and add gradually. Roll out on floured surface. Cut with cookie cutter. Decorate with raisins, M&M's, red hots, etc. Place on cookie sheet lined with parchment paper. Bake at 350° for 10 minutes.
Beat well together oil, sugar and eggs. Add cinnamon, soda, salt and flour, then add small jars of baby food. Bake at 350° for 20 minutes. Use jelly roll pan, flour and grease.
Soak cracker crumbs in milk; add remaining ingredients except catsup. Mix well. Shape in 6 individual loaves; place in shallow baking pan or jelly roll pan. Spread catsup over loaves; sprinkle with a small amount of additional Romano cheese and basil. Bake in moderate oven (350°) for 45 minutes.
Then simmer 20 minutes. Crush chips in bowl, add soup, sprinkle with grated cheese and sour cream.
Toss all ingredients together in a bowl. Set aside for 1 hour to blend flavors. Serve with grilled chicken or fish.
Boil chicken and debone. Saute celery, carrots and garlic in olive oil. Stir in chicken and cook for about 2 minutes. Add Cavender's seasoning and crushed fennel seeds. Mix water with chicken bouillon cubes and combine with veggies and bay leaves. Simmer for about an hour. It's great with cornbread. It's also good for colds!
Combine first seven ingredients in a large mixer bowl, beating at medium speed. Pour into greased 9 or 10-inch deep dish pie pan. Drain peaches, but save the juice. Place peach slices over the batter in pan.
Mix hamburger with garlic and finely chopped onion to taste. Roll into small meatballs. Fry on low heat until done.
Cream the margarine, shortening and sugar. Add egg yolks; beat well. Combine flour and soda; add to cream mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into 3 well-greased 8-inch round pans. Bake at 350° for 25 minutes.
Heat oven to 350°. Prepare noodles as directed on package except increase milk to 2/3 cup. Stir in remaining ingredients except paprika. Pour into an ungreased 1-quart casserole dish. Cover and bake until lamb is hot, about 15 minutes. Sprinkle with paprika.
Mix all ingredients, chill. Serve as a dip for fresh strawberries, peaches or pears or drained canned mandarin sections.