HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Crumble crackers and put in a buttered 8 x 12-inch casserole dish. Mix remaining ingredients. Pour over crackers and bake 20 minutes. Serves 6.
Beat together cream cheese and margarine. Add powdered sugar to mixture. Dissolve chocolate in hot water and add to mixture. Blend well. Put half of mixture in batter; reserve half for icing.
Put in layers, starting with the meat, into a casserole dish or pan. Bake 5 hours at 325°, covered.
Cook the first 4 ingredients for 3 minutes; boil. Add remaining ingredients. Spoon onto waxed paper.
Mix all ingredients together except cheese and chips. Put in baking dish, top with cheese and then the potato chips. Bake at 350° for 20 to 30 minutes, covered. Remove cover during the last 5 minutes of baking.
Dissolve yeast in water with sugar and salt in a bowl. Add shortening, egg and half the flour. Beat until mixed. Add remaining flour. Mix until smooth. Stir in cheese. Let rise, covered, in a warm place until doubled in bulk. Divide into 12 portions. Place in greased muffin cups. Bake in a preheated 400° oven for 15 minutes or until golden brown.
Heat the oil in a casserole; saute the onions 5 minutes. Add the green peppers; saute 5 minutes. Stir in the tomatoes, potatoes, mixed vegetables, salt, pepper, paprika and sugar. Bring to a boil and cook over low heat 20 minutes. Mix together the flour and water; stir into the vegetables until thickened. Serves 8. Calories: 95 per serving.
Mix together mayonnaise, sour cream, dill and Durkee spice together. Rinse dried beef in water. Drain and add cut up into small pieces. Add to mixture. Buy a round loaf of rye bread, hollow out center and fill with dip. Cut remaining pieces of bread into chunks. Arrange around bread loaf.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread into greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 to 25 minutes. Cool; cut into thirty-five 2-inch squares.
Combine butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next 3 ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Fold in apple and pear. Stir in vanilla. Spread batter in a greased 13 x 9 x 2-inch baking pan. Combine brown sugar, 2 tablespoons butter and cinnamon; sprinkle evenly over batter. Bake at 350° for 45 to 50 minutes or until a pick inserted in center comes out clean.
Combine all ingredients in a 2-quart casserole dish. Bake at 350° for 20 minutes open. Then top with bacon strips. Cook another 30 to 40 minutes.
Mix first six ingredients. Add egg and oil. Add milk and stir, adding more milk until mixture reaches the consistency of cake batter. Heat griddle to 325°. Pour batter (1/2 cup per pancake) onto hot greased griddle. Turn just as pancake begins to develop bubbles on top. (Decrease heat if pancake is too brown.) Serve with warm syrup, fruit preserves or whipped cream.
Mix the first 5 ingredients in a large saucepan. Bring to a boil and boil for 7 minutes. Remove from heat and add peanut butter and marshmallow cream. Stir thoroughly and spread in a buttered cookie or jelly roll pan. Cool and cut to desired pieces.
Combine all ingredients except crumbs. Transfer mixture to a 9 x 13-inch pan or deep casserole dish and top with crumbs. Bake at 350° for 40 minutes.
Cook potatoes. When done, mash all ingredients together as you would mash potatoes. If too dry, add a little milk. Put in greased casserole dish and dot with butter. Sprinkle paprika on top. Bake at 350° for 1/2 hour.
Boil squash in small amount of water until tender. Saute onion in oleo. Mix 1/2 Ritz crumbs, cheese, milk, smashed squash and sauteed onions. Stir to blend. Place in casserole dish (greased). Crumble 1/2 tube Ritz and place on top. Bake at 350° uncovered until slightly browned.
Combine Cool Whip, limeade, condensed milk and food coloring in mixing bowl. Mix well. Pour into pie shell and chill for 2 to 3 hours. Garnish with chocolate shaving or slice of fresh lime.
Lightly grease small skillet; add all ingredients and cook until done. Additional soy sauce may be added. Serve with buttered toast and juice.
Place each chicken breast between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Sprinkle with parsley. Roll up lengthwise and secure with wooden picks.
Sprinkle dry mix in 9 x 13-inch casserole dish. Add rice. Cut up chicken and place over rice. Spoon mushroom soup over chicken and pour water over all. Bake at 350° for 1 hour or until brown.
Drain clams; reserve broth (add enough water to make 2 cups). Melt butter in a large saucepan; saute onions. Add remaining ingredients and water to cover vegetables. Bring to a boil; simmer 30 minutes or until vegetables are tender. Add clams; turn off heat, cover and let stand 2 minutes or until clams are hot. Serve with warm buttered pilar crackers if you wish.
Line chicken breasts in a 9 x 13-inch cake pan. Put 1 slice of cheese on each breast.
Sift first 5 ingredients; add milk, oil and vanilla. Mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch baking pan. Combine remaining ingredients; pour over batter. Bake at 350° for about 45 minutes. Makes 6 to 8 servings. Serve with vanilla ice cream.
Thaw pastry sheets for 15 minutes. Separate sheets. Slice cheeses in approximately one-inch thick slices horizontally. Alternate cheese slices on thawed pastry sheet (making a long block of cheese), first Monterey Jack and then cream cheese slices.
Mix together flour, margarine, and chopped nuts. Press in 9x 13 pan. Bake at 400 degrees for 8 minutes (watch so it doesn't burn). Mix cream cheese, sugar and 1/2 cool whip. Mix pudding and milk together. Spread over cooled cream cheese mixture. Spread on rest of cool whip. Sprinkle with chopped nuts.
Sift all the dry ingredients together. Set aside. Pour boiling water over dates and nuts. Set aside. Cream mayonnaise and sugar; add melted chocolate (can substitute Hershey's chocolate syrup) and vanilla. Drain dates and nuts and add to batter alternately with dry ingredients. Bake in 2 loaf pans 1 hour at 325°. Test before removing from oven.
Preheat oven to 425°. Bake pastry shell 8 minutes. Remove from oven. Reduce oven temperature to 350°. In large bowl, beat eggs. Add remaining ingredients, except pastry shell; mix well. Pour into prepared shell. Bake 35 to 40 minutes or until golden. Cool and refrigerate leftovers.
Combine sugar, milk, butter, and cocoa. Bring to a boil for 1 minute (Timing accurately). Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by tsp. on wax paper. Yield 4 dozen.
Mix ingredients with enough buttermilk to make a thin mixture. Pour into greased skillet. Bake at 350° for about 25 to 30 minutes.
Mix hamburger, onion, eggs, soda crackers and seasoned salt thoroughly. Heat a medium size cast iron skillet with vegetable oil. Make 1-inch thick hamburgers. Arrange in skillet and brown slowly on both sides, using lid to cover and meat will stay moist, approximately 20 minutes. Put mushroom soup on top of each hamburger, large spoonful at a time. Do not dilute. Use empty can to measure 2/3 cup water; pour in pan along sides of hamburgers, so doesn't touch tops. Sprinkle oregano on top of each soup covered hamburger; return lid to skillet. Reduce heat and simmer 1/2 hour. Juices will blend on their own.
Combine graham crackers and oleo and press into 13 x 9-inch pan. Sprinkle coconut over crumb mixture. Place chocolate chips on top of coconut, then sprinkle on walnuts. Pour sweetened condensed milk over all. Bake at 350° for 30 minutes.
Brown and drain ground beef. Add the tomato sauce, taco mix and salsa. In another bowl, combine the cottage cheese, eggs and oregano.
Prepare pudding. Add sour cream. Layer: cake, pudding mixture, then cherry filling. Make ahead of time and refrigerate.
Preheat oven to 350°. In large mixing bowl, stir chili and add water until smooth. In a 13 x 9-inch baking casserole dish, spread half of chili to bottom of dish. On top, add Fritos, onion and cheese. Repeat procedure with a second layer. Bake for 35 minutes.
To prepare fresh spinach, wash leaves thoroughly using cold, running water. Pat dry on paper towels and trim off tough stems and ribs, as necessary.
Boil chicken until tender. Be sure to have 2 cups broth when chicken is done. Lift out chicken and take off bone. Put 2 tablespoons chopped onion in broth and boil. Mix soups and milk in broth on low heat until warm. Grease bottom of 9 x 13-inch dish and spread chicken over entire pan. Pour soup mixture over chicken, then sprinkle dressing on top. Pour melted butter over dressing and bake at 350° until hot and bubbly, about 35 to 45 minutes.
Place chicken	in a	"pot".	Mix the "Coke" (yes, Coke!!!), soy sauce, ginger and green onion and pour it over the chicken. Cook covered over medium heat. When it comes to a boil, remove the	lid and cook	until the liquid is gone, stirring occasionally.
Cook onion and celery in butter until golden brown. Salt and pepper to taste. Add thyme. Cook or steam vegetables in separate pan. When onions and celery are done, add chicken and stir-fry until golden.
Blend ingredients in blender. Pour into an ungreased casserole dish. Bake, uncovered, at 350° for 30 minutes or until golden brown. Serve with bread or crackers.
Combine thoroughly crumbs, oleo and 2 tablespoons sugar. Press into 9 x 9-inch pan (or 9 x 13-inch pan if doubled). Bake at 375° for 8 minutes. Cool.
Combine sweet potatoes, brown sugar, salt and cinnamon in a bowl. Mix together milk, eggs and butter. Add this mixture to potato mixture. Pour into 8-inch unbaked pastry shell. Bake at 400° for 40 to 45 minutes or until knife inserted halfway between center and edge of filling comes out clean.
Spray a 13 x 9-inch Pyrex dish with nonstick spray. Line the pan with bagels (it should take between 3 to 4 bagels to line 13 x 9-inch pan). Saute sausage; drain well and sprinkle over bagels. Cover sausage with cheese. Beat together remaining ingredients. Pour over sausage/cheese bagels. Sprinkle with cinnamon (optional). Refrigerate overnight! Bake at 350° for 30 to 40 minutes. This dish is even better as a leftover. Serves 6 to 8.
Preheat oven to 350°. Grease two 9x5x3 loaf pans. Mix flour with baking soda, cream of tartar, and salt. In large bowl, beat butter and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in pecans, lemon rind, and mashed bananas. Add four mixture, 1/2 c. at a time, beating well after each addition. Stir in water and vanilla pour into prepared pans. Bake 55-60 minutes, or until cake tester inserted in center of bread comes out clean. Remove bread from pan and put on wire cake rack. Cool completely.
Heat oven to 425°. Grease a pizza pan or 13 x 9-inch pan. Unroll dough and place on a greased pan. Starting at center, press out with hands. Bake for 5 to 8 minutes or until golden brown. Brown hamburger in skillet; drain. Stir in pizza sauce and mushrooms. Spoon hamburger mixture over partially baked crust. Sprinkle with cheese. Bake at 425° for 10 to 15 minutes or until deep golden brown.
Combine all ingredients except crackers. Stir well and pour over crackers. Marinate overnight. Stir frequently during the day so crackers absorb oil mixture. Can be frozen for future use. Great at New Year's or any party.
Use this chicken in stir-fry dishes. Stir-fry vegetables first with shredded ginger, adding velvet chicken last in order to heat only.
Beat in chilled bowl all the above ingredients until stiff enough to hold peaks. Chill.
Heat oven to 425°. Unfold pie crusts according to package directions. Remove both sheets. Place flattened pie crusts on cutting board. Cut each pie crust circle into 24 triangles. Place sausage at wide end of triangle; roll up. Place, point side down, on ungreased cookie sheets. Bake at 425° for 12 to 15 minutes or until light golden brown. If desired, serve with cocktail sauce. Makes 48 snacks.
In large bowl, stir together the cereal, flour, sugar and baking soda. Make a well in the center of mixture. Beat egg whites, honey, prunes, molasses and buttermilk. Add egg mixture to the flour mixture and stir until moistened. Add raisins. Put in airtight container and refrigerate overnight.
Grease a 9 x 13-inch dish. Brown cut up sausages (about 1-inch pieces). Place 1/2 bread cubes on bottom of dish. Cover with sausage. Top with remaining bread. Sprinkle on top with grated cheese. Beat eggs, milk, Worcestershire sauce, mustard, salt and pepper together. Pour over bread and sausage mixture. Cover and refrigerate overnight. Bake at 300° for 1 hour, uncovered.
In large bowl, combine cola, Worcestershire sauce, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper. Reserve 1/2 cup for sauce. Trim excess fat from meat. Cut into pieces and place meat and onions in crock-pot (at least 3 1/2-quart). Pour liquid (except the 1/2 cup reserved) over meat. Cover and cook 10 to 12 hours on low heat setting or 5 to 6 hours on high.
Combine cucumbers, onions and peppers. Add salt and mix well. Let stand 24 hours, then drain. In a large kettle, combine vinegar, sugar, turmeric, mustard and celery seed. Bring to a boil. Add cucumber mixture and bring to a boil again. Spoon pickles into hot sterilized jars and seal.
Mix all together with 1 cup of pecans. Let set in refrigerator overnight. Make into ball. Roll in 1 cup pecans. Serve with Ritz crackers.
Marinate chicken in Italian dressing. In separate bowl, mix dry ingredients. Dip chicken in mixture, covering each completely. Place on baking sheet. Pour remaining dry ingredients on top. Bake at 350° to 375° for approximately 40 minutes.
Combine all ingredients well in a mixer. Preheat oven to 325°. Pour batter into a well-greased loaf pan (9 x 5-inch). Bake at 325° for 60 to 80 minutes. Test with toothpick in center of loaf. When no dough sticks to toothpick, it is done.
For marinade, combine soy sauce, Mirin, sugar and cornstarch and boil. When it cools, marinate the meat for 20 minutes. Thread meat and onions alternately on bamboo skewers. Broil 15 minutes at 375°, turning once and brushing with marinade 2 or 3 times. Serve hot.
Saute chopped onions in margarine; add flour, stirring until smooth and lightly browned. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in hot sauce, seasonings and seafood. Cook over low heat until shrimp turn pink. Stir in parsley.
Mix Jell-O and pineapple in a pan. Let mixture come to a boil for 1 minute. Then add to mixture, cottage cheese and Cool Whip. Stir. Put into freezing unit for 1 minute.
Cream together margarine and sugar; add eggs, one at a time. Add vanilla wafers and milk. Add coconut and nuts. Spray tube pan with Pam. Bake at 350° for 1 hour and 15 minutes.
Butter dish and line with nuts. Mix all except chocolate chips and marshmallow together, bring to a boil and stir constantly. When mixture starts on high boil for exactly 10 minutes, remove from heat and add chocolate chips. Beat well until chips are dissolved. Then add marshmallow. Stir and beat until marshmallow disappears and thickens a little. Pour into buttered dish with nuts. Makes 5 pounds of candy.
Blend well mayonnaise and cream cheese. Add other ingredients and blend well. Serve with crisp vegetables (radishes, carrots, cucumber slices, celery, cauliflower, broccoli).
Have butter soft; add sugar and cream together. Add flour and eggs and beat well. Stir in buttermilk and vanilla. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350°. Cool.
Put flour and salt in paper bag. Place chicken in bag and shake to coat. Brown chicken lightly in oil and place in large casserole dish with cover. Brown rice, garlic and onion in pan in which chicken was browned, using additional if necessary. Add tomatoes, 1 teaspoon salt and other seasonings. Simmer for 5 minutes. Pour over chicken. Cover and bake in 350° oven for 1 hour and 15 minutes. Check and add water if dry. (Makes 6 servings.) Exchanges: 1 bread, 2 fats and 4 low-fat meats.
Mix limeade in mixer with milk. Add Cool Whip. Mix until creamy. Pour into baked pie shell and refrigerate until firm.
Place hen in a large pot. Add enough water to cover. Add salt and pepper to taste. Boil until tender. Using warm water, mix flour and Crisco to form a biscuit like dough. Roll out into thin sheet of dough. Allow to set and slightly dry. Cut into strips 2 x 5-inch. Drop into boiling chicken broth, a few strips at a time. Allow to cook for 15 to 20 minutes without stirring. Serve with candied yams.
Dump together first 5 ingredients. Beat well, then add chocolate chips. Pour batter into greased and floured tube or Bundt pan. Bake at 350° for 1 hour.
In large skillet, lightly brown rice in butter. Add remaining ingredients. Cover and simmer 15 minutes or until rice is done. Top with cheese; allow to melt.
Mix shortening, sugar and egg together good. Sift together, then stir in the flour, soda and salt. Make into stick and chill. Slice 1/8-inch thick. Heat oven to 375° and cook for 8 to 10 minutes.
In a mixing bowl beat first four ingredients until thick. Add remaining ingredients and blend well. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until done.
Cream butter, sugar and shortening. Mix in water and vanilla, then flour and nuts. Chill 3 to 4 hours. Roll in 1-inch balls and bake on ungreased cookie sheet at 325° for about 10 minutes. Cool and roll in powdered sugar.
Mix flour, sugar, salt, Ricotta, eggs and vanilla to make dough. Heat small pot with Crisco oil. Drop balls of dough into oil. When golden brown, remove and drain on paper towels. Sprinkle with confectioners sugar.
Butter casserole dish and pour in layers, starting with broccoli and then end with chicken on top.
Cut chicken in serving pieces. Cover with water and cook until tender. Season with salt. When chicken is tender, take out of broth and remove meat from bones. Put meat back in the broth. Add potatoes and saffron. Add squares of pot pie dough and cook 15 to 20 minutes more.
Use fresh or frozen fish (if frozen, put in that way, but stir chowder when partly cooked). Put all ingredients except cream, in a very large casserole or 2 casseroles, 2 1/2-quart capacity. Cover and bake at 375° for 1 hour. Heat cream to scalding before serving and add to chowder. Makes 8 to 10 servings, 1 bowl each.
Heat oven to 375°. Parboil sweet potatoes; cut each lengthwise in quarters. Arrange in ungreased casserole or oblong baking dish. In small saucepan stir together sugar, cornstarch and orange peel. Slowly add orange juice. Add butter. Stir constantly until mixture boils and thickens. Pour hot mixture over sweet potatoes. Bake 30 minutes, covered with foil. Remove foil and cool slightly before serving.
Mix together cider vinegar, sugar and mayonnaise. Add sauce to broccoli, bacon, walnuts and raisins. Mix together and refrigerate at least 5 hours or overnight.
Sift together flour, soda, cinnamon, sugar, nutmeg and salt. Mix well, eggs, water, oil, pumpkin, nuts and raisins. Stir well. Pour into 4 greased and floured pound coffee cans. Bake in 350° oven about 45 minutes. Cool 10 minutes. Invert and remove from cans.
Make one (9-inch) pie shell. Put it in the refrigerator while you make the pie filling. Start heating the oven to 425°. Beat the egg slightly with a fork to mix the white and yolk. Stir in the pumpkin and add sugar, salt, cinnamon, nutmeg and ginger. Stir in milk. Pour the filling into the pie shell.
Prepare countertop by wiping off with a clean damp cloth. Sprinkle evenly with flour from a sifter. Have a tablespoon, table knife or spatula and rolling pin ready for preparing the candy and spreading the peanut butter.
Cut the tops off the strawberries, put the strawberries on toothpicks. Do the same with the blueberries, grapes and orange pieces. Put the sticks on the plate. Make them look like a rainbow. (Can use other fruit.)
Remove outer leaves from cauliflower and trim stem close to base. Wash and place cauliflower on a 9-inch pie plate. Cover with plastic wrap and microwave on High 6 to 8 minutes. Let stand while making cheese sauce. Melt butter 1 minute on High. Blend in flour and seasonings. Stir in milk and microwave on High 2 to 3 minutes or until thickened, stirring every minute. Add cheese and stir to blend. Place cauliflower on serving plate and pour sauce over top. Serve at once. Makes 6 to 8 servings.
Combine sugar, milk and butter in heavy saucepan. Bring to boiling and boil 8 minutes, stirring constantly. Break candy bars into small pieces into a large bowl. Add chocolate chips. Pour hot syrup over this. Stir until melted. Add Marshmallow Creme and nuts. Stir until cool. Makes 7 pounds.
Heat oven to 400°. Unroll pizza crust dough; press dough on bottom of 15 x 10 x 1-inch pan. Bake for 8 to 11 minutes or until golden brown. Cool.
Spray nonstick skillet with Pam. Add in garlic, mushrooms and onions. Simmer until mushrooms are tender and then add spinach and water. Cover and simmer for 3 minutes. Mix together spinach mixture, cooked noodles and cottage cheese. Place in Pam sprayed 11 x 15-inch baking pan. Top with shredded cheese and Parmesan. Bake in a 475° oven for 1 hour.
Heat milk in microwave for 50 seconds. Add ice cream, Cool Whip and marshmallows. Heat for 1 minute. Add malt mix and hot chocolate mix and stir well. If not totally heated, put back in microwave for a few more seconds. Makes 1 cup.
In saucepan, stir flour into creamed corn. Add cream cheese and onion salt, stir and melt. Add whole corn, mushrooms and Swiss cheese. Turn into 1 1/2-quart casserole. Top with bread crumbs. Bake, uncovered, at 400° for 30 to 40 minutes.
Heat milk and melt in it 16 large marshmallows. Add Jell-O, softened cream cheese and crushed pineapple. Refrigerate until partially set, then add Dream Whip (whipped) and mayonnaise. Put in large cake pan to set.
Cream shortening, sugar and beaten eggs. Warm applesauce and add to mixture. Add missed dry ingredients. Last, add nuts and raisins (floured). Bake at 300°. Takes a long time to bake; rises very little.
Mix salt in meal, then pour water in the meal. Add enough water to thin it so it will pour out of the bowl real slow. Drop batter by spoonfuls on a hot, oiled griddle or skillet. Turn until both sides are brown. You will have to re-oil the skillet between each panful.
Place crackers in a large plastic bag, pour in oil and toss to coat. Add dressing and toss again to coat. Bake at 250° for 15 - 20 minutes. Makes 8 cups.
Boil hen in seasoned water. Cool, debone and cut into bite-sized pieces. Melt butter in large skillet and add drained mushrooms, onions and celery. Saute 10 minutes. Add parsley flakes and chicken. Cover and let sit 10 minutes. Add soup and sour cream. Break spaghetti into bite-sized pieces and cook as directed on package. Combine with chicken. Bake, uncovered, in 300° oven until hot. Serve with Parmesan cheese.
Cook cappelini and rinse in cold water. Combine other ingredients and toss. Chill. Serve cold.
Combine all ingredients in bowl; mix well. Cover. Place in refrigerator until chilled. Serve with celery sticks and other raw vegetables. Yields 1 1/2 cups.
Peel pears and slice very thin. Put about 1/4 of pears in a large pan, covering with sugar. Alternately add pears and sugar, until you've used them all. Bring to a boil. Reduce heat and cook about 2 hours, stirring often.
Arrange cooked broccoli in buttered 9 x 13-inch casserole dish. Melt 1 stick butter in small saucepan. Add flour and broth granules. Cook a few minutes, stirring constantly. Add milk gradually and stir until smooth and thick. Pour this sauce over the broccoli. Melt 6 tablespoons butter in hot water; add stuffing mix and toss thoroughly. Add walnuts and mix. Spoon on top of broccoli and bake, uncovered, in a 400° oven for about 30 minutes.