HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together crackers, sugar, and butter. Press half of mixture into bottom of pan. In separate bowl, combine milk, Cool Whip and lemonade. Spread over cracker mixture. Top with remaining crackers. Chill at least 2 hours.
Heat oven to 325°. Butter the jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Heat brown sugar, corn syrup, margarine and salt in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat; stir in cereal and nuts until well coated. Spread in pan. Bake 15 minutes. Cool until slightly firm, about 5 to 7 minutes. Loosen with metal spatula. Let stand until firm, about 1 hour. Store in a covered container. Makes about 8 cups.
With a fork, cream the cream cheese. Add remaining ingredients, reserving 1 cup pecans. Mix well by hand. Let the mixture harden in the refrigerator for about 45 minutes. Remove and shape into a ball. Roll in reserved pecans.
Mix the corn, flour, sugar, egg, butter and milk in medium bowl. Pour into 1 1/2-quart casserole. Sprinkle with cheese and top with crackers. Bake at 325° for 30 minutes. Yield: 6 servings.
Mix chicken soup, sour cream and mushrooms in casserole dish. Layer on top cracker crumbs, cheese, cracker crumbs and melted margarine. Bake 30 minutes at 350°, uncovered.
Boil rice in 1 cup of unsalted water; remove from heat. Stir in rest. Cover and let stand.
Arrange lettuce on bottom of clear glass bowl. Add the other vegetable in layers. Do not toss! Spread mayonnaise evenly over the top. Sprinkle with sugar and layer the cheddar cheese on top. Cover and refrigerate at least 4 hours or overnight. Sprinkle bacon over the salad before serving. Makes 10-12 servings.
Cream margarine and sugar. Sift dry ingredients and add to sugar mixture, then put in Hershey's syrup, vanilla and nuts. Bake at 325° for 30 to 35 minutes.
Remove from heat. Add 6 ounces chocolate chips and beat until thickened. Spread over cooled brownies.
In casserole dish, lay a layer of sliced potatoes in bottom of dish; add layer of carrots, cabbage, peppers and onions and repeat layers. Pat ground beef (uncooked) on top of layers and add stewed tomatoes on top of ground beef. Sprinkle lemon pepper on top. Bake at 350° for approximately 1 to 1 1/2 hours.
Mix all ingredients together, except chocolate chips. Mix very well. Add the chocolate chips, stirring them in. Pour batter into a large Bundt pan, which has been greased and floured lightly. Bake in a 350° oven for about 30 to 45 minutes, depending on the oven. Let stand on wire rack for a few minutes. Remove cake from pan and cool on rack until completely cool. Either ice it with a chocolate icing or sprinkle powdered sugar over the top.
Mix ingredients; chill in refrigerator. Drop by spoonfuls on a greased baking sheet. Cook 10 minutes at 375°.
Cook all ingredients together over medium heat about 15 minutes. Pour back into ketchup bottle. May be kept indefinitely in the refrigerator.
Mix all ingredients together. Add 3 cups boiling water. Mix thoroughly. Bake in 250° oven 2 1/2 hours, longer if needed. Cover with a pan of the same size. Put cup of water in oven while baking.
Peel and cut up the onions. Cut up the cucumbers. Fill a gallon jar with sliced onions and cukes. Pour mixture of remaining ingredients over all. Let set 5 days. Shake up every day.
Brown ground beef. Add onion, salt, pepper and garlic salt, then add enchilada sauce, cream of mushroom soup, green chilies and water; let simmer. Grease a 9 x 13-inch pan. Put a layer of tortillas, meat mixture and cheese; repeat. Bake 1 hour at 350°, 30 minutes, covered and 30 minutes, uncovered. Serve.
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in a thin layer on cookie sheet. Bake at 350° for 20 minutes or until brown. Cool and crumble. Put half of these crumbs in a 13 x 9-inch pan. Spoon caramel topping over crumbs. Slice softened ice cream over topping. Top with remaining crumbs. Freeze until firm. Cut in squares to serve.
Melt butter. Mix salts and sauces in butter. Pour sauce in bottom of baking pan; mix with remaining mixture. Bake in 200° oven for 1 hour, turning every 15 minutes.
Sift flour, baking powder and salt. Beat the egg and 1/2 cup milk. Cut in lard into flour mixture. Add milk and egg mixture. Roll out and cut in small squares. Drop into boiling broth.
Drain and chop fruit. Dissolve gelatin in boiling water. Add juice concentrate, stir until dissolved. Chill until slightly thickened. Blend in whipped topping, fold in fruit. Pour into 9 x 5-inch loaf pan, freeze until firm, about 4 hours. Unmold and slice. Garnish, if desired. Makes 8 to 12 servings.
Press crescent roll dough into 10 x 15-inch pan. Bake as a crust at recommended temperature and time. Blend the cream cheese, mayonnaise, dill weed, Lawry's salt and chopped onion together. Spread cream cheese mixture over crust and top with vegetables.
Set cream cheese out of refrigerator to soften to room temperature. Once softened, cream together. Make into a ball and put into refrigerator. Should set overnight for best results. Serve next day.
Spray pan. Line pan with biscuits; sprinkle with grated cheese. (I find Cheddar works best.) Bake for 10 to 12 minutes until golden brown.
Boil chicken breasts in the following: salt, peppercorns, bay leaf, water, celery tops, rosemary and parsley flakes. Arrange chicken on asparagus. Mix together cream of chicken soup, mayonnaise, lemon juice and curry powder. Pour this mixture over the chicken breasts. Sprinkle buttered bread crumbs on top, then cover with grated sharp cheese. Bake in 350° oven for 30 minutes.
Brown meat in small amount of fat. Place in 2 1/2-quart casserole dish. Add vegetables, soup and spices. Bake in 350° oven for 1 1/2 to 2 hours, depending on the thickness of the meat.
Preparation Time: 20 minutes. Cooking Time: 40 minutes. Chilling Time: Several hours. (Contains 206 calories.)
Cut first 4 ingredients in small pieces. Put everything in blender and blend for 1/2 minute. Serve cold with croutons and chives.
*If using canned apples, don't use the apple pie fillings. Comstock's pie sliced apples are recommended and fill 8 x 8-inch Pyrex dish.
Beat cake according to box instructions and add all ingredients except nuts. Fold nuts in at end. Pour into greased and floured tube or Bundt pan. Bake at 350° for 45 minutes to 1 hour. Make glaze.
Wrap bacon tightly around chicken. Place chipped beef on bottom of glass pan. Place chicken on beef. Mix soup and sour cream and spread on top. Bake at 275° for 3 hours, uncovered. Can easily be reheated or frozen. Serves 8.
Boil peas for 2 minutes; drain, let cool. Wash and separate cauliflower into bite-size pieces. Add onions and celery. Sprinkle dressing mix over mixture and add mayonnaise. Stir. When peas are cool, add them to mixture and stir carefully. Serve cold.
Chop lettuce and mix with sour cream; spread on bottom of oblong baking dish. Brown ground beef; drain. Add seasoning, water and taco sauce. Simmer 20 minutes. Pour over lettuce. Layer tomatoes and cheese. Serve with nacho chips.
Wrap slices of dried beef around chicken breasts. Place in a greased 9 x 13 x 2-inch baking dish. Combine sour cream, soup, water and raw rice. Pour over chicken. Bake at 350° for 1 1/2 hours.
Mix well and pour into unbaked pie shell (9-inch). Bake at 350° for 1 hour. If desired, add 1 teaspoon cinnamon and 1/2 teaspoon allspice.
Cook cauliflower in boiling salted water about 10 minutes. Drain. While cauliflower cooks, combine remaining ingredients in small saucepan. Cook over low heat 5 minutes. Pour over cooked cauliflower.
Put 6 slices of bread in an 11 x 7-inch pan. Top with 1/2 of the crumbled bacon and cheeses. Top with remaining 6 slices of bread. Add remaining bacon and cheese. Combine eggs, milk and salt. Pour over bacon and cheeses. Cover with foil and refrigerate overnight. Bake at 325° for 1 hour.
Cream the butter, eggs, honey and sugar. Add milk and stir well. Add rest of the ingredients and stir well. Pour into a greased and floured tube pan. Bake for 1 hour and 30 minutes at 375°.
Put melted butter in small bowl. Put parsley, bread crumbs, onion flakes and Parmesan cheese on wax paper. Dip drumsticks in butter then in other ingredients. Place in baking dish and bake 1 hour in a 325° oven.
Mix everything and pour into 9 x 13 greased pan. Bake 30 to 35 minutes or until done. Can use cream cheese icing or a glaze of powdered sugar and milk.
Cook raisins in water until it evaporates. Cool. Cream shortening and eggs till fluffy. Sift flour, salt and soda. Add to creamed mixture with raisins and vanilla. Mix well, shape dough into small balls. Roll in sugar. Place on greased cookie sheet and bade at 350 for 15 minutes.
Cook hamburger and onion until pink is out. Drain and mix other ingredients. Add to hamburger mixture. Bake 30 minutes at 350°.
Pare and dice potatoes into 1/2-inch cubes. Gently boil potatoes 10 minutes in 1 cup boiling water. Add salt. Chop onion and parsley.
Fold crushed crackers and pecans into beaten egg whites. Pour into greased pie plate and bake at 350° for 30 minutes. After cool, top with whipped cream.
Drop by teaspoon on greased cookie sheet. Bake at 325° for 15 minutes.
Dissolve jello in boiling water. Add pineapple, including juice. Let congeal completely.
Chop chicken in serving pieces. Combine all ingredients and marinate chicken. Fry in hot oil until golden brown. Sprinkle chopped onion over chicken and serve.
Cream together sugar, eggs and Crisco. Sift together flour, soda, cocoa and salt; add to creamed mixture alternately with sour milk. Add vanilla. Add boiling water; stir only until well blended. Divide between 2 well-greased and floured 9-inch cake pans. Bake at 350° for 45 minutes or until done. Cool completely before frosting with Chocolate Frosting.
Slice mushrooms, celery and onions. Season pork and brown in oil; remove pork from pan and add vegetables. Stir-fry until wilted. Add soup, water and bouillon cubes. Bring to a boil; add rice. Pour into 9 x 13-inch baking dish. Lay pork chops on top of rice mixture. Bake at 325° for 20 minutes until rice is done.
Mix first six ingredients together and roll into little balls. Place on ungreased cookie sheet. Bake at 350° for 20 minutes or until bottom of cookie is light brown.
Cook popcorn; set aside in very large foil roaster pan. Bring ingredients to a gentle boil in a large saucepan. Remove from heat and add 1 teaspoon baking soda. Keep stirring until foamy. Pour syrup over popcorn, coating evenly. Bake at 200° for 1 hour, tossing every 15 minutes. Remove from oven. Spread out on wax paper and separate as it cools. Store in airtight containers. Makes lots! Good for gifts at Christmas.
Cook noodles and drain. Mix other ingredients and bake for 1 hour in medium oven. Serves 4.
Layer in 9 x 13-inch plastic or glass pan: lettuce, onion, green pepper, celery, eggs and bacon (both eggs and bacon should be broken into pieces). Mix Hellmann's mayonnaise and sugar. Frost over salad and sprinkle with cheese. Let set for 2 hours in refrigerator before serving.
Saute potato in 1/4 cup oil until lightly browned and tender. Remove and leave a little oil to saute the onion. Beat eggs with the baking powder and add salt and pepper.
Cook ground chuck and onion in a large skillet until meat is browned (I add green pepper with ground chuck and onion). Stir to crumble meat; drain. Add sauce mix, tomato sauce and water, mixing well. Simmer 10 minutes. Spoon meat mixture into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with Mozzarella cheese.
Boil syrup and salt until soft ball stage, stirring constantly. Add butter. Pour over corn. Grease fingertips and palms; press into balls.
Mix sugar, cinnamon, raisins and nuts. Quarter each biscuit and roll in sugar mixture. Place in Bundt pan. Mix the brown sugar and melted butter. Pour over coated biscuits. Bake at 350° for approximately 35 minutes. Dump on plate and ready to eat.
Combine sugar, flour, eggs, oil, water, pumpkin, baking powder, salt, cinnamon and nutmeg in bowl. Beat until smooth. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Remove to wire rack to cool. May add nuts, if desired. Yields 24 servings.
Dice and boil potatoes, then chill. Boil eggs, then chill. Cut up egg whites. Chop celery, onion and pickles. Mix with cool diced potatoes. Salt and pepper to taste.
Mix cocoa, sugar and flour together; mix well. Beat egg yolks. Add milk to egg yolks. Beat. Add to dry mixture. Cook on medium heat, stirring constantly until thick. Add vanilla and oleo. Stir. Pour into baked pastry shell. Use egg whites for meringue. Bake at 350° for 10 to 12 minutes. Makes 1 big or 2 small pies. Double for 2 good pies.
Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add all dry ingredients; add zucchini and mix. Add the raisins, coconut and nuts. Bake in greased and floured pans for one hour at 350°.
Mix butter, white sugar, brown sugar and peanut butter until creamy. Add eggs, one at a time. Add flour, salt, soda and baking powder mixture alternately with milk, starting and ending with flour. Pour into a greased and floured tube pan and bake 1 hour and 20 minutes at 325°. Gas oven 1 hour and 10 minutes.
Mix ingredients together and drop on cookie sheet by teaspoon. Bake at 375° for 8 to 10 minutes.
Dissolve jello in water. Add other ingredients. Chill until jello sets up. Serve on leaf of lettuce.
Preheat oven to 425°. In blender, put eggs, milk, flour, sugar, vanilla, yogurt, salt and cinnamon. Melt butter in 13 x 9-inch Pyrex pan in oven. Add apple slices to baking dish. Return to oven until butter sizzles. Do not burn. Pour batter over apples. Sprinkle with brown sugar. Bake for 20 minutes.
Cut lettuce, tomatoes, radishes, green onions, white onion, cucumbers and pickles in large bowl. Toss to mix. Serve with your choice of dressing. We prefer Ranch to bring out the flavor. Great for outdoor cooking.
Make a roux of margarine and flour; when bubbling, add chicken broth and milk. Stir with a wire whisk to blend. Cook over medium heat until thickened and smooth. Taste and adjust seasonings. You may want to add celery salt and onion powder to taste. Mixture will thicken a little as the crust bakes. You will want the mixture to be about as thick as cream of chicken soup, half diluted. If you need more broth, add cream of chicken, mushroom or celery soup and dilute to desired thickness and mix with the thickened broth. Well drained peas or canned mixed vegetables may be added to broth. Place chicken in a baking dish; pour thickened broth over chicken.
Dip cutlets in egg and then in bread crumbs. Brown in oil and set aside. Saute garlic and mushrooms in butter. Add wine, salt and pepper. Set aside. Heat thoroughly cream of mushroom soup and 1 soup can of milk until smooth. Set aside.
Put all ingredients in heavy casserole or Dutch oven. Cover and bake at 250° for 5 hours, at 300° for 4 hours or 350° for 3 hours.
Mix together sugar, shortening, carrots, egg yolks and lemon juice. In separate bowl mix flour and baking powder then combine with carrot mixture. Combine baking soda and warm water then add to remaining ingredients. Beat egg whites until stiff and fold into mixture. Bake in ring mold at 350° for 50 to 60 minutes.
Mix sugar, syrup and melted butter, add beaten eggs and pecans to mixture. Pour into unbaked pie shell. Bake at 350 degrees for about 35 minutes.
Butter casserole dish; add a thin layer of Doritos and chicken. Repeat Doritos and chicken. Heat chicken broth and flour to thicken. Stir in mushroom soup and part of cheese to this and melt. Add green chilies and onion, thicken. Pour over chicken and Doritos. Bake at 350° until mixture bubbles.
Put together as you would a potato salad. Diet mayo makes this a dream. Serve over crisp lettuce.
Mix and bake cake according to directions. Pour in a greased oblong pan. Poke holes in cake after done. Heat pineapple and sugar, then pour over hot cake. Mix pudding as directed and spoon over pineapple mixture. Slice bananas and place over pudding. Cover with Cool Whip and sprinkle with nuts. Place sliced cherries on top. Cut in squares and serve. Keep refrigerated.
Combine the first 6 ingredients and mix well. Fold crab meat into mixture. Pour mixture into a greased baking dish and bake at 350° for 25 to 30 minutes. Serve warm with a variety of crackers.
In large bowl or plastic bag, put all seasonings. Add chicken. Mix to coat. Bake in 9 x 9 x 2-inch pan at 375° for 20 minutes or until done.
In 2 1/2 quart casserole, mix together first 6 ingredients. Cover. Bake at 350° for 1 hour, stirring after 30 minutes. Sprinkle with cheese. Place back in oven until cheese melts. Refrigerate leftovers.
In 2-quart saucepan, saute onion, green pepper and celery in butter until onion is tender but not browned. Add mushrooms, tomatoes, bay leaf, sugar, salt, pepper and Worcestershire sauce. Bring to boil; simmer, uncovered, for 10 minutes. Add chicken and heat. Blend cornstarch and water and stir into mixture. Cook, stirring, until thickened. Add parsley. Serve on hot cooked rice.
Place chicken in baking dish, skin side up. Mix rest of ingredients and pour over chicken. Bake 1 hour at 350° . Easy and different and tastes sweet and spicy! Serves 4.
Soften the cream cheese and mix with other ingredients. Heat through and top with grated Cheddar cheese. Preheat in oven just until cheese melts.
This equals 9 cans condensed soup. Combine 1/3 cup mix with 1 cup water; heat until thick. This equals 1 can soup. You can saute onions, celery or mushrooms to add to the reconstituted mix.
Mix Eagle Brand milk, pudding mix and milk, then stir in Cool Whip. Layer the mixture in large Pyrex dish with bananas and vanilla wafers. Garnish with Cool Whip. Chill and serve.
Cream together butter and sugar for 20 minutes or until light and fluffy. Add eggs one at a time, beating after each addition. Add flour; mix well. Stir in lemon extract and 7-Up. Pour into a well-greased 12 cup Bundt or tube pan. Bake in preheated 325° oven for 1 to 1 1/2 hours. Make sure to grease and flour cake pan before you put in cake batter.
Blend bananas and milk in blender. When bananas and milk are blended, add soda and stir to mix. Pour into 4 glasses and serve.
Season roast and place in shallow pan in preheated 325° oven. Wrap bone tips with foil to prevent overbrowning. Roast, uncovered, 2 hours. Saute celery and onion in butter about 3 minutes. Remove from heat and cool.
Season ground meat (or use the pkg. of chili mix). Mix corn meal, flour, baking powder, sugar, oleo, cream style corn, jalapeno (more if desired), and onion. Add milk if necessary.
Cut chicken into narrow strips. Melt margarine in skillet or wok (medium heat). Add chicken, pepper, onion and celery. Toss while cooking. When chicken changes color (from pink to white), add dressing and soy sauce. Cook over low heat. Stir often. Cook about 30 minutes. Good over rice. Makes 4 servings.
Preheat oven to 350°. Combine garlic, basil and olive oil in a blender or food processor. After processing, add salt, pepper and Parmesan cheese. Split chicken breasts lengthwise and spread with basil mixture and close. Dip each breast in egg mixture and roll in mixture of bread crumbs and flour. Heat 1/8-inch olive oil in skillet and saute breasts on each side until golden. Place breasts in shallow baking dish; bake for 15 to 20 minutes.
Mix all ingredients. Pour over meat (I use this marinade for all kinds of beef, roasts and steaks). Place in a clear plastic bag. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Turn bag occasionally to distribute marinade. Remove meat from bag; reserve marinade. Grill meat outdoors or broil in oven, basting with reserved marinade.
Preheat oven to 375°. Split the wieners to within 1/2 inch of each end. Insert 3 strips of cheese into each slit. Separate dough into 8 triangles. Wrap dough over wiener, keeping cheese up.
Mix all ingredients well and roll into 1-inch balls. Bake at 350° for 15 to 20 minutes.
Chop onion. Saute slowly in butter. Combine muffin mix, egg, milk and corn. Put in buttered 9 x 12-inch casserole. To onions, add sour cream, salt and 1/2 cup cheese. Spread over corn meal batter. Sprinkle with remaining cheese. Bake at 425° for 35 minutes or until brown and set. Cut in squares and serve warm.
Cook rice in water. Fry chicken breast in oil until lightly browned. Bring soup and milk to boil. Add broccoli and chicken to soup mixture. Spoon over rice.
Cut round steak into thin strips and place on bottom of roasting pan. Sprinkle onion soup mix on top, then mushrooms and mushroom soup, then pour red wine on top. Cook at 300° for 2 1/2 to 3 hours in covered roasting pan. Stir every 1/2 hour. Serve with rice or noodles with sour cream on the side to add to individual taste.
Cook squash and onion until tender; drain. Add other ingredients and mix well. If too dry, add water. Bake at 350° until brown.
Saute first 4 ingredients together and drain. Add salsa. Heat beans and add. Add salsa. Place on bottom of dish or tray. Add ground beef on top of beans; grate Cheddar cheese and put in oven to melt. Spiral sour cream and more salsa on top. Add olives and avocado to decorate. Serve with tortilla chips.
Heat oven to 300°. Press ingredients firmly on bottom of 9-inch spring-form pan. Set aside.
Mix all ingredients and let children mold a pumpkin with a stem or any other holiday creation. Allow to dry one full day and then paint.
Combine first 5 ingredients in a large mixing bowl; beat at low speed of an electric mixer until smooth. Combine flour, soda, cream of tartar and salt; add to butter mixture, beating until smooth. Stir in vanilla, add chocolate morsels.
Cook, then drain, frozen chopped spinach. Season with 1 part mayonnaise and 2 parts margarine. Sprinkle generously with Parmesan cheese.
Mix ingredients except beets in saucepan. Heat to boiling. Remove and pour over beets. Let stand 6 hours in refrigerator. Enjoy!
Mix all dry ingredients. Combine oil, molasses, sugar and water. Bring to a boil. Pour over other ingredients and mix well. Pour in long pan (this will be thin). Bake at 375° for 40 minutes.
Saute onion and green pepper in margarine until light brown. Combine all ingredients and bake in large casserole at 350° for 45 minutes. (Broccoli should be used without thawing).
Bring to a boil and simmer for 10 minutes the 2 cups sugar, honey and lemon juice. Mix together the nuts, 2 tablespoons sugar, cinnamon and cloves. Melt the butter.
Mix soups and butter together. Add rice and water. Place half of the mixture in a greased 9 x 13-inch pan. Place pieces of boneless, skinned chicken on mixture. Cover with remaining mixture. Sprinkle with paprika and bake at 275° for 3 hours. Serves 8 people.
Preheat oven to 325°. Mix first 4 ingredients, 1/2 cup tomato sauce, 2 teaspoons mustard, salt and pepper. Form loaf and place in greased pan. Mix remaining ingredients and pour over meat. Bake for 1 1/2 hours.
Drain gravy from roast beef. Heat and break up roast beef and corned beef. Add cumin. Warm tortillas. Place spoonful of meat in center and roll up tightly. Glue end of tortillas with paste made from flour and water. Fry Taquito in hot oil. Drain on paper towels. Makes 30 Taquitos.
Shape into balls the size of large marbles. (Refrigerate or freeze if done ahead.) Arrange meatballs (thaw, if frozen) on shallow pan and bake at 500° for 5 to 10 minutes or until lightly brown. Reserve meat juices. Serve meatballs good and warm. Serve with Horseradish Sauce Dip.
Chill the apricot nectar and Sprite. Just before serving time, combine the apricot nectar and concentrated orange juice in the punch bowl. Slowly pour in chilled Sprite. Add peaches and float generous spoonfuls of ice cream on top of the punch. Serves 35.
Brown sausage; drain. Mix 4 1/2 cups water, soup mix and boil for 7 minutes. Add onion, green pepper and sausage into boiled mixture. Place into large casserole bowl and bake covered for 1 hour on 350°.
Preheat griddle to 350°. Mix flour, baking powder, soda and salt. Combine egg, sugar, butter and milk; add all at once to flour mixture. Stir just to blend; batter should be slightly lumpy. Bake on preheated griddle for 1 to 2 minutes per side. For thinner pancake, a little more milk can be added.