HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together 2 sticks margarine, milk and sugar. Bring to boil. After it come to a full boil, boil for 9 minutes. Remove from heat and add chocolate morsels and marshmallow cream. Stir until all is dissolved, add pecans and vanilla; mix well. Pour into a greased 9 x 13-inch pan; let cool then cut into squares.
Mix 1 cup sugar, flour, soda, fruit cocktail and eggs in baking dish. Mix the nuts, coconut and brown sugar together. Sprinkle this on top. Bake for 30 minutes at 350°. Cut in squares.
Combine first 9 ingredients in container of an electric blender and process until smooth. Combine broccoli, raisins and onion in large bowl. Add cream cheese mixture and toss gently. Cover and chill at least 3 hours.
Mix together sugar and cream of tartar. Add evaporated milk and vanilla. Mix well. Heat on medium temperature until it reaches a rolling boil, stirring constantly. Boil for 6 minutes. Remove from heat and pour into bowl containing butter and chocolate chips. Beat until thick. Add chopped nuts and spread into a 9 X 13 pan. Refrigerate. Cut into bite size pieces.
Brown hamburger and saut onions. Add all ingredients and mixes. Don't drain bean liquids unless you want to. Cook on low until it is warmed.
Blend butter and sugar. Stir in rind and juice. Spread on unbuttered toast.
Melt butter; add horseradish, Worcestershire sauce and hot sauce. Put langostino in casserole dish on bottom. Add butter and other ingredients (except crackers, mushroom soup and bread crumbs). Put crushed crackers on top, add cream of mushroom soup, as is, and sprinkle with Italian bread crumbs on top. Bake at 350° for 30 to 45 minutes. Serves 4.
In a large clear salad bowl, layer lettuce, celery, onion tops, water chestnuts, red onion, green peas, mayonnaise and sugar. Sprinkle with Romano cheese. Cover with Saran Wrap and refrigerate overnight. Sprinkle with bacon bits before serving.
Melt caramels in 1/3 cup evaporated milk and set aside. Grease and flour 9 x 13-inch pan. Combine in a bowl the cake mix, 1/3 cup evaporated milk and margarine. Spread half of mixture in pan and bake at 350° for 6 minutes. Then spread the chocolate chips and pour the caramel mixture on top of the chips. Spoon remaining cake mixture on top and bake 15 to 18 minutes. Do not overbake.
Heat oven to 350 degrees. Grease a 2-quart casserole; set aside. In large skillet, brown meat, onions and minced garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Drain, if necessary. Stir in tomato sauce, chili powder, and salt. Heat over medium heat until bubbly. Reduce heat to very low; simmer for 10 minutes, stirring occasionally. Remove from heat; set aside.
Preheat oven to 350 degrees. Prick the frozen pie shell. Spread the pie shell with a thin layer of dijon mustard. Spread the swiss cheese over the mustard. Then lay the sliced tomatoes in a tightly packed single layer. Bake for 45 min. or until the crust is golden. Let set for 15 min. before cutting.
Beat eggs until blended. Stir in honey, milk, salt and almond extract. Mix well. Pour into 8 ungreased 5 ounce custard cups. Place cups in shallow 8-inch pan with hot water around them, about 1/2-inch deep. Bake 35 minutes. Cool. Chill in refrigerator. Serve cold.
Note: Milnot is a vegetable blend. Those allergic to milk can eat this.
Mix and bake cake mix according to directions for sheet cake pan. Mix crushed pineapple and sugar in saucepan and boil until sugar is dissolved. Pour over cake while both are hot; punch holes in cake with fork before pouring pineapple mixture. Let cake cool completely.
Break bread into small pieces; put in large shallow pan with margarine on top in a 350° preheated oven. Stir as needed until browned lightly. Remove from oven; add onion, parsley, celery, salt and pepper. Stir beaten eggs into browned bread. Pour broth over bread mixture until moist enough to make balls. Place dressing balls in baking pan for 10 minutes at 350°. Makes 25 average size balls.
Rub bowl with garlic. Place cream cheese and pineapple in bowl and blend well. Add grapes. Chill 1 hour.
Prepare cornbread mix; stir in green chilies, cumin, oregano and sage. Bake at 400°, then cool. In small bowl, combine mayo, sour cream and dressing mix. Set aside. Crumble 1/2 cornbread in 13 x 9 dish or larger. Layer with 1/2 beans, mayo mix, corn, tomatoes, green peppers, onion, bacon and cheese. Layer cornbread with rest of ingredients. Cover; refrigerate for 2 hours.
Brown onion in oil. Add remaining ingredients to frying pan. Add water to cover vegetables. Bring to a boil, then simmer 20 to 30 minutes until water is absorbed.
Combine eggs, sugar and vanilla; beat until thick. Add milk and margarine, then 2 1/4 cups flour and other dry ingredients alternately with milk. Beat just until blended after each addition. Stir in remaining 1 cup flour. Cover dough and chill.
Mix cream cheese, milk and sugar substitute in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread into graham cracker pie shell.
Sift together all dry ingredients. Cut in shortening. Mix with a spoon until flour is moistened, after adding the buttermilk. Add dissolved yeast; mix thoroughly. Cover bowl and refrigerate.
Combine ingredients and bake in a buttered and floured pan 40 minutes in a moderate oven (350°).
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle. Cut into 1 1/2-inch squares. Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar. Let this stand overnight or at least a few hours.
Layer in order in a 9 x 13-inch pan. Bake at 350° for 45 minutes. Serve warm, topped with ice cream or whipped cream.
Mix ingredients. Roll dough into balls. Put on ungreased cookie sheet. Flatten out with fingers. Bake at 350° for 8 minutes. Makes 2 to 3 dozen cookies.
Mix cooked broccoli, cheese, mayonnaise, onion, eggs and soup. Mix crackers and butter. Put broccoli mixture in ovenproof dish and cover with cracker crumbs. Bake at 350° for 45 minutes.
Simmer turtle soup and split pea on low heat for 15 minutes. Remove from heat and add sherry wine. Whip cream until stiff and add curry powder. Place soup in serving bowls and top with generous amount of cream.
Wash tomatoes. Put in a large pan. Pour boiling water over to scald. Core and peel. Squeeze out juice and as many seeds as possible. Run tomatoes through food processor to chop. Pour into large, heavy pan. Clean peppers and onions. Chop in food processor. Add to tomatoes. Add sugar, vinegar, spices and salt. Cook down until thick (about 4 hours). Fill clean jars with hot mixture. Process 15 minutes in hot water bath canner. Do not disturb on counter until completely cool so as to get a good seal. Makes 8 pints.
Preheat oven to 350°. Toss blueberries with 2 tablespoons of	flour and set aside.	Cream butter until fluffy. Beat in sugar. Add eggs, one at a time. Add remaining flour, sour cream, baking powder, vanilla and salt. Beat until smooth. Fold in blueberries. Spread batter in greased pan. Mix brown sugar, nuts and cinnamon in bowl. Sprinkle mixture over batter of cake. Bake at 350° for 40 to 45 minutes. This recipe is for 9 x 9-inch pan. Double recipe for 9 x 13-inch pan.
Brown meat and onion. Drain grease. Add remainder of ingredients. Cook until celery and carrots are tender. Garnish with Monterey Jack cheese.
Mix all ingredients and pour into well-greased and floured pan, 7 x 11-inch or 9 x 13-inch. Bake 35 to 40 minutes in a 350° oven. As soon as cake is done, pour small marshmallows over top of cake. Then pour frosting over this.
Melt chocolate in boiling water; cook and cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well. Add melted chocolate and vanilla; mix well. Sift salt, soda and flour. Add alternately with buttermilk to the chocolate mixture. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) cake pans, greased and floured. Bake at 350° for 30 to 40 minutes. Cool.
In baking bag, add meat, carrots, potatoes and onions. Sprinkle onion soup mix on top and close bag. Cook in 325° oven for 1 hour.
Bring oleo, sugar, milk and egg to boil while melting 1/2 cup sugar in an iron skillet. Add melted sugar to other mixture and cook until soft ball stage (stir while cooking). Cool and add vanilla. Then spread on cake. Use medium heat.
Break the brownies up and spread the chocolate pudding on top. Crumble Butterfingers over the pudding mix. Cover Butterfingers with Cool Whip. Sprinkle with nuts. Refrigerate.
Cook macaroni. Drain and let cool. Mix chopped onions, peppers and broccoli with macaroni. Cover with Italian dressing. Let set overnight in refrigerator. Drain before serving.
Soak bean curd in water overnight. Wash in clear water. Cook bean curd until tender in 1 cup water, oil, onion, coriander, soy sauce, ginger, garlic and salt.
Mix 3 packages of cream cheese; let it thaw until soft. Mix all the ingredients and make it in a ball. Chill 1 hour and top with chopped pecans or sprinkle with paprika. Refrigerate until you serve.
Beat egg whites in mixer bowl until soft peaks form. Add sugar, baking powder and vanilla gradually, beating until stiff peaks form. Fold in crushed crackers and chopped walnuts. Spoon into an 8-inch square baking dish. Bake at 325° for 30 minutes. Cool. Garnish with whipped topping. Yield: 9 servings.
Cook macaroni according to package directions; rinse in cold water and drain. Place in a large bowl; add green pepper, pickle relish, pimentos and onion. In a small bowl, combine the remaining ingredients; mix well. Pour over macaroni mixture and toss to coat. Cover and refrigerate until serving. Serves 6.
Put pie shell in pie plate. Combine eggs, milk, salt and pepper in blender. Put in pie shell. Drop Cheddar and ham (or bacon) into egg mixture. Bake at 375° for 15 minutes and at 350° for 30 minutes.
Mix butter, eggs and sugar together. Add vanilla; beat well. Add flour. Drop by spoonfuls onto hot waffle iron. Cook until done. (I usually cut recipe in half!)
Layer as listed. Bake for 35 minutes at 350°. Let cool thoroughly before cutting.
Mix all ingredients except lettuce and tomatoes. Let chill 1 hour. When ready to serve, toss with lettuce and tomatoes.
Brown meat. Add pepper and onion when half done. Stir in taco seasoning and cilantro. Spread beans in thin layer in a 12-inch pizza pan or jelly roll pan. Spread meat mixture over beans. Drizzle with 1/2 taco sauce; top with both cheeses. Drizzle with remaining taco sauce. Bake at 350° for 15 to 20 minutes. Serve hot with unseasoned tortilla chips.
Place deboned chicken in bottom of 1 pie shell. Mix together sour cream, margarine, cream of chicken, onions and mixed vegetables. Pour mixture over chicken. Season to taste. Place second pie shell on top. Use a fork and go around the edge of pie. Cut 3 to 4 vents on top of pie. Bake 45 minutes at 350°.
Set oven on broil and high. Take desired slices of bread and spread soft margarine over slices, then sprinkle liberal amount of sugar on bread. Next take cinnamon and sprinkle on lightly to medium depending on taste. Toast until edges brown.
This is more a trick than a recipe. Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water. This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste. It works especially well with "light" muffin mixes which tend to be less tasty when made as directed. And, if you prefer making muffins from scratch, this substitution works well! Oven temperature: 425°. Time: 15 to 20 minutes. Serves 6 to 12.
Arrange potatoes in layers in a 1 1/2-quart baking dish. Sprinkle each layer with onion, salt and pepper; dot with margarine. Add hot milk. Microwave on 60 (Bake) for 35 minutes. Cover with lid or wax paper for best results.
Preheat oven to 350°. Combine first 4 ingredients and mix thoroughly. Add salmon. Mix until uniform. Pour into greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Bake at 350° for 25 to 30 minutes or until center is firm. Allow to stand 5 minutes before removing from pan. Slice and serve with Dill Sauce, steaming white rice and English peas.
Blend cheese and egg into potatoes. Add remaining ingredients, except paprika. Bake for 45 minutes in 350° oven. Serves 6.
Place pork chops, celery rib, salt and onion in large saucepan with 4 cups water and butter. Let come to a boil; then reduce heat, cover and simmer 20 minutes.
Cream butter and sugar; add eggs, flour, seasoning and vanilla flavoring. Beat well, then mix well with all chopped fruit. Drop on cookie sheet. Bake at 300° for 12 to 20 minutes.
In a saucepan, cook onion and garlic in hot oil until tender. Add curry powder; cook and stir for 1 minute more. Add tomatoes, broth, fines herbes, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes. Cool slightly. In a food processor or blender container, cover and process cooled mixture, half at a time, until smooth. If desired, press through a sieve. Serve hot or chilled. If desired, top with yogurt, fresh thyme and quartered cherry tomatoes. Makes 6 dishes.
In large bowl combine potatoes, olives, pickles and eggs. Fold dressing in and add salt and pepper.
Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until lemon colored. Stir in zucchini and flour with cinnamon, baking soda, salt and baking powder. Add nuts; pour into greased and floured pans. Bake in 350° oven in 9 x 5-inch loaf pans for 1 hour. Yield: 2 loaves.
Cream sugar and margarine with a few drops of almond flavoring. Add peaches and beaten eggs. Mix thoroughly. Add flour. Work mixture quickly but do not overmix. Pour mixture into 18 greased muffin cups. Sprinkle chopped nuts over top of muffin batter. Bake at 350° until golden brown. Yields 18 muffins.
In a large cook pot, add all ingredients except peanut butter and marshmallow cream. Cook on medium-high. Once boiling, continue for about 10 to 13 additional minutes, until hard ball stage in water. Remove from heat and add peanut butter and marshmallow cream. Place in well buttered pie pans. Can also be placed in cookie tins. Makes two containers. Be sure to cook long enough or you'll end up with spoon fudge.
Stew chicken until done. Do not salt. Pull off bones and set aside, saving the broth. Stir together dressing mixes, chopped onion and melted margarine. In a greased 13 x 9-inch dish, put a layer of dressing, a layer of chicken and then a layer of mushroom soup, diluted with a can of broth. Add another layer of crumbs (dressing), a layer of chicken and a can of chicken soup, diluted with a can of broth. End with a layer of crumbs. Bake at 350° until brown, approximately 1 hour. (This may be cut in half for 2 people.)
Cook carrots, cauliflower and broccoli. Place in ungreased 9 x 13-inch pan. Cube 1/2 pound of Velveeta cheese and mix with vegetables. Slice remaining cheese and place on top. Place Ritz crackers, rolled and crumbled on top. Melt oleo and drizzle over. Bake at 325° for 30 minutes.
Beat 10 minutes. Store in refrigerator for up to 2 weeks. If you want an ivory colored frosting, use butter flavored Crisco.
Begin by making one package at a time, starting with one flavor Jell-O. One layer will be clear and one layer will be milky. If you start with milky layer, you will finish with clear layer.
Mix well all ingredients. Pour mixture into ice cream freezer. While freezer is turning, add crushed ice and thawing salt. Makes 4 to 6 servings. Time: Approximately 30 minutes.
Soften cream cream cheese with lemon juice. Add shrimp, crabmeat and green onions to cream cheese mixture. Add enough mayonnaise to give a consistency for spreading on crackers. Season with hot sauce, Worcestershire sauce, salt and pepper. Better if made 8 hours ahead of time. Serves 15.
Mix all ingredients. Add ginger ale when you are ready to serve punch. You can make an ice ring by filling Bundt pan with water and freeze. Will probably serve 150.
Stir in large pan 1 cup sugar, 1 cup Karo syrup and jar of peanut butter. Stir over medium heat until soft and mixed well. Remove from heat and add cereal. Mix well and drop by spoonfuls onto wax paper and cool.
Saute ground turkey with onion and green pepper. Add taco seasoning mix, tomato sauce and water. Simmer 15 minutes.
Lightly grease and flour Bundt or tube pan. Cream butter and 1 1/2 cups sugar until fluffy. Combine flour and baking powder. Combine milk and vanilla. Alternately add flour mixture and milk to creamed mixture, beating smoothly after adding. Fold in nuts and coconut. Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar until stiff, but not dry. Fold whites gently into batter. Pour into prepared pan. Bake in 325° oven for 1 hour and 30 minutes, or until wooden pick is withdrawn clean. Frost with cream cheese icing.
Dice all vegetables medium fine and shred carrots and cabbage. Toss all vegetables together lightly. Add tomatoes last. Serve with French or Thousand Island dressing. Put dressing on when served and not before.
Preheat oven to 350°. Brown ground beef and onions; drain fat. Pour into ungreased 9 x 13-inch baking dish. Stir in dry seasoning mix, tomato sauce and corn. Sprinkle with cheese.
Roll 1/2 strip of bacon around large stuffed green olive. Broil 5 minutes. Serve hot.
Put pineapple juice and sugar in a saucepan and cook for 5 minutes after it comes to a boil. Remove from heat and add jello and cream cheese. When completely cooled, fold into whipped milk. Pour and spread in a 9 x 13-inch pan and chill completely in refrigerator.
Mix ingredients. Bring to boil, then simmer until thick. Cool and place in freezer cartons.
Cream the butter and sugar. Add eggs, one at a time, then the molasses. Add the dry ingredients (sifted together). Mix well. Add oatmeal and raisins last. Bake at 400° for 8 to 10 minutes on greased cookie sheets.
Cook frozen broccoli spears in unsalted water until tender. Drain. Cook onion in butter until tender. Blend in cream of chicken soup, milk and cheese. Heat and serve atop broccoli. Serves 6.
Put all ingredients into a pan. Mix together. Pour into a loaf pan and bake at 350°.
Cut chicken into cubes (approximately 1-inch). Mix first 5 ingredients to create soy sauce mixture; set aside. Heat large skillet on medium; add oil. Stir-fry beans about 2 minutes. Remove beans. Add chicken to skillet (additional oil if necessary). Cook chicken about 10 minutes. Add beans and soy sauce. Stir almost continually until thick and bubbly. Serve over rice or noodles.
In 12-inch skillet over medium heat, cook bacon until crisp; drain on paper towels. In hot skillet drippings, cook chicken livers until browned, about 5 minutes, turning once. Arrange bacon and chicken livers in 1 1/2-quart shallow casserole. Pour undiluted onion soup over liver mixture.
Drain pineapple. In a large bowl, mix all ingredients together. Add 2 or 3 drops red food coloring. Mix well. Refrigerate until ready to serve.
Boil ducks in salt, pepper and 1 onion. Take off bone and save 2 quarts of stock.
Bring butter, brown sugar, salt and Karo light syrup to a boil, stirring. Boil for 5 minutes. Stir 5 times. Remove from heat and add vanilla and baking soda. Pour over popcorn and mix well. Pour in one or two shallow baking pans. Bake at 150° for 45 minutes to 1 hour, stirring every 15 minutes. Cool.
Mix sugar, shortening and eggs. In small pan, add raisins and soda to water. Bring to a boil. When raisins float, remove from heat and cool 10 to 15 minutes. Add remaining ingredients; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 400° about 10 minutes.
Blend egg, sugar and vanilla. Do not beat. Quickly stir in flour and add nuts. Spread in buttered 8-inch square pan. Bake at 350° for 18 to 20 minutes. Cut in squares.
Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with milk as for a pie; let stand about 2 minutes. Blend in gelatin. Chill, if necessary, until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining topping and strawberries.
Melt margarine and mix well with dressing mix. Grease pan with margarine. Put layer of dressing mix on bottom of large casserole dish. Sprinkle 1/2 of chicken over mix. Dilute mushroom soup with 1 can of chicken broth from boiled chicken. Pour over the chicken. Add another layer of chicken. Add can of cream of chicken soup which has been diluted with can of chicken broth. Top with layer of dressing mix. Bake at 350° for 45 minutes.
Grease a 13 x 9-inch oven dish. Thaw potatoes and place in casserole. Mix other ingredients, except for crumbs, and pour over potatoes. Top with the cracker crumbs. Bake for 1 hour at 350°. May be made ahead and baked when needed.
Take your roast and brown it in a little oil on top of your stove. Then take the mushroom soup and half a can of water and combine them in a crock-pot. Then splash on your roast and into the pot some Worcestershire sauce, add salt, pepper and Tony's.
Mix sugar, Pet milk and cocoa. Cook ingredients for 15 to 20 minutes on simmer and stir constantly until mixture gets hard. Test with cold water. Add butter, marshmallow cream and vanilla extract. Cook for about 5 minutes until mixture boils for a few minutes. Add pecans and cook for about 3 minutes until pecans get warm. Spoon onto buttered pans.
Melt butter in 9 x 13-inch cake pan. Steam broccoli (5 minutes) partially cooked. Drain well. Beat eggs in large bowl. Add flour, salt, milk and baking powder. Add shredded Cheddar cheese, onion and drained broccoli. Bake 30 to 35 minutes at 350°, until corners are browned.
Heat oven to 350°. Grease 12-inch pizza pan or 13 x 9-inch pan.
Boil potatoes, unpeeled, in water until just done (do not overcook). Drain and cool. Scoop out the top portion of the potatoes and mash thoroughly. Add the sour cream and blend. Add the dressing mix and stir well. Place some of the mixture into the potato cavities and garnish with paprika.
Add jello to 2 cups boiling water in large bowl. Stir until dissolved. Add frozen juices. Stir until well blended. Add 6 cups cold water and pineapple juice; mix well. Pour over ice in punch bowl. Add ginger ale just before serving. Yields 50 servings.
Beat cream cheese at medium speed with electric mixer until smooth. Gradually add sugar and vanilla, beating well. Stir in candy coating and pecans. Spread into a buttered 8-inch square pan; refrigerate until firm. Cut into small squares. Yields 2 pounds.
Combine first 6 ingredients in a large saucepan; stir well. Place over medium heat, stirring constantly until sugar dissolves. Then cook to soft ball stage (about 232°). Remove from heat; add pecans, stirring until well coated. Spread pecans on waxed paper and separate nuts with a fork. Let cool. Yields 2 cups.
Mix first 3 ingredients together and place in greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover container and blend well on low speed for about 3 minutes. Pour into greased 9-inch pan. Let stand for 5 minutes. Then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool and, if desired, sprinkle with nutmeg. This pie makes its own crust.
Melt bark as directed on package (microwave best way to go in 1 1/2 minutes). Pour in bowl and stir in peanut butter and then add Rice Krispies, marshmallows and peanuts. Drop by teaspoon on cookie sheets with wax paper on. I used 4 cookie sheets. Chill 10 to 15 minutes in refrigerator. Can be stored in refrigerator or freezer. Very delicious and easy to make.
Heat oven to 400°. Place muffin halves on large baking sheet sprayed with a cooking spray. Combine last 6 ingredients together for sauce. Spread over the halves of muffins. Sprinkle the meat of your choice over the sauce. Sprinkle the cheese over the meat. Place in heated oven. Bake until cheese is well melted (about 15 minutes).