HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an ungreased 9 x 13-inch pan, dump the fruit and stir. Sprinkle in the dry cake mix over the top of the fruit. Sprinkle with chopped nuts. Slice margarine and arrange on top of cake mix. Bake at 350° for 40 to 50 minutes or until top is light brown and crumbly.
Coat bottom and sides of an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray and dust with 1 teaspoon flour. Cream sugar and margarine at medium speed in an electric mixer until light and fluffy. Add egg whites; beat 4 minutes at medium speed or until well blended. Add vanilla and lemon extracts; beat at low speed until well blended.
Mix popcorn and nuts in large bowl and set aside. Combine sugar, margarine and corn syrup in heavy saucepan. Bring to boil; stir constantly and cook to 300° on candy thermometer. Add vanilla and quickly pour over popcorn mixture. Stir to coat well and spread on buttered cookie sheet to harden.
Cook broccoli; place in casserole. Melt 1/2 cup margarine and 4 chicken bouillon cubes. Stir flour and add milk; cook until thickened. Pour over broccoli. Melt 1/4 cup margarine and stir in walnuts and 2 cups seasoned dressing. Place on broccoli. Bake at 350° for 30 to 45 minutes.
Soak chicken pieces in a mixture of the egg and milk for a few hours. Preheat oven to 350°. Butter an 8 x 8-inch baking dish. In skillet, melt butter. Drain chicken and dredge in bread crumbs. Saute in butter. When all is browned, place in baking dish. Sprinkle with mushrooms and cheese. Pour bouillon over and bake for 25 to 30 minutes.
Mix ingredients; pour in a gallon jug. Finish filling jug with water. Shake. Make one gallon or 30 punch cups.
Mix together the sugar, flour, margarine and cinnamon until it lumps like pastry. Remove 1 cup of crumbs for topping.
Season beef and brown with onion. Mix soups and milk with chili peppers and taco sauce. Heat in saucepan. Mix with meat. Quarter tortillas. Dip in hot bacon fat, barely long enough to soften. Layer tortillas, meat sauce and cheese alternately, ending with cheese. Bake at 300° for one hour, in a 4-quart dish.
Combine first 3 ingredients. Combine rest of ingredients and pour over cucumber mixture. Do not heat. Put all ingredients in glass jars or containers. Cover and store in refrigerator. Best when cucumbers are in season and good for weeks. Makes 18 (1/2 cup) servings.
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in a bowl.
Cook oatmeal in water. Add brown sugar, butter and salt. Cool. Dissolve white sugar and yeast in 1/3 cup water. Add to oatmeal mixture. Add the slightly beaten eggs and the flour and cinnamon. Knead. Let rise, then form into rolls. Let rise again. Bake for 20 minutes at 350°. Makes 2 1/2 to 3 dozen rolls.
In large bowl, combine 1 1/2 cups flour, undissolved yeast, chives, sugar, salt and baking soda. Heat water and sour cream until very warm (120° to 130°). Add to dry ingredients; beat well. Stir in remaining flour to make soft dough. Grease 8 1/2 x 4 1/2-inch microwave safe loaf pan; sprinkle with cornmeal. Turn dough into prepared pan; top with additional cornmeal. To rise; microcook uncovered on Medium (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times until dough doubles in size. To bake, microcook on High (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan. Cool on wire rack. Slice and toast to serve. Tested in a 600 to 700 watt microwave oven.
Place in cast-iron pot with small amount of water. Cook over low heat 40 minutes or until potatoes are tender.
Cook the frozen lima beans until fork-tender. Combine drained beans with chopped celery, onion, green pepper and pimentos. Combine sugar, vinegar and oil in a saucepan; bring to boil. Add salt and seasoned salt; set aside to cool. Pour dressing over salad. Refrigerate and stir occasionally. Prepare this salad the day before using. Serve with slotted spoon.
In a small bowl, combine zwieback crumbs, 2 tablespoons sugar, cinnamon and melted butter. Press on bottom and 1.5 inches up side of an 8-inch spring-form pan. Refrigerate.
Sift dry ingredients. Beat egg and add chicken broth and add to dry ingredients. Drop batter the size of a walnut into boiling liquid. Cover and cook 1 1/2 minutes; turn carefully with fork and cook 1 1/2 minutes longer.
Mix cheese with salt, mayonnaise and lemon juice, then add pineapple, sliced bananas, nut meats and cherries. Fold in whipped cream and pour into freezing tray. When frozen, serve in slices on crisp lettuce leaves. Garnish with fresh fruit, preferably strawberries.
Cook chicken; pick off from bones. Cut in small to medium pieces. Mix in rest of ingredients. Pour in greased pan, 2-inches deep. Bake 45 minutes or 1 hour at 375°.
Mix together shortening, sugar, eggs and vanilla; set aside. Mix flour, baking powder and salt. Blend into sugar and egg mixture. Chill at least 1 hour. Roll dough out into 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet. Bake at 400° for 6 to 8 minutes or until golden brown. Drizzle colored powdered sugar over for icing. Makes 4 dozen 3-inch cookies.
Cook noodles in broth and bouillon cubes until done; drain. Do not rinse. Add to sour cream, oleo and poppy seed in a greased casserole dish and bake at 350° for 30 minutes.
Preheat oven to 450°. Grease 8-inch square baking pan. Combine all ingredients in order listed; blend well. Pour into prepared pan. Bake 25 to 30 minutes or until golden brown.
Dissolve jello in water; add Upper 10 When it begins to thicken, add bananas, marshmallows and pineapple; congeal. Sift flour and sugar; add egg and pineapple juice. Cook in double boiler until thick. Cool and add whipped cream. Frost salad. Sprinkle with cheese on top.
Put all ingredients in a spice grinder or blender. Process until finely ground. Store in airtight container.
Mix parsley and onion; set aside. Stir remaining ingredients to soft dough. Shape dough into 1-inch balls and roll in parsley mixture. Bake on greased baking sheet about 7 minutes at 350°. Makes about 24. Tender cheese balls wrapped in a coat of parsley and onion. Good hot or cold.
Dissolve jello in boiling water; mix thoroughly and cool (not in refrigerator). Drain cherries and cut in half. Mix all ingredients; pour into 8-inch square glass dish and chill. Cut into 9 pieces to serve. (I like this at Christmas because of the colors.)
Saute the celery in 3 tablespoons butter. Cook and drain the Brussels sprouts. Make a sauce of the milk, flour and salt and pepper to taste. Stir in the celery and sprouts. Place all in buttered casserole. Sprinkle top with buttered bread crumbs and paprika. Bake for 20 minutes at 400°.
Mix all ingredients well, except chopped pecans. Form into a ball. Chill. Roll in nuts. Serve with various crackers.
Mix Miracle Whip, basil, juice and peel. Let sit 10 minutes. Add remaining ingredients. Chill. Serve on lettuce lined platter.
Sift first 5 ingredients together. Cut in Crisco. Dissolve yeast in warm water. Mix in buttermilk. Add milk and yeast mixture to flour mixture and mix. Store in refrigerator overnight.
Brown ground beef with onions and drain. Drain beans and rinse. Add all ingredients to cooked hamburger and simmer for 30 minutes. You can sprinkle top each serving with crushed tortillas and grated cheese!
Follow directions on pudding mix to make pudding. Add 1 cup of Cool Whip; mix and stir well. Using a 1 quart bowl, starting with pudding mix, layer pudding, vanilla wafers and sliced bananas, ending with pudding on top. Refrigerate for several hours before serving. Could be made day before serving. Dish up and top with Cool Whip.
Brown beef (drain grease). Combine and cook ingredients until rice and barley are done. Add any vegetables or fresh cabbage on hand. Peppercorn and bay leaf are optional.
Butter 2 large baking sheets and set aside. Butter sides of heavy 3-quart saucepan. Combine sugar, syrup, water and butter. Cook over medium heat until boiling. Stir constantly with wooden spoon and avoid splashing on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium heat, stirring occasionally, until thermometer reaches 275° about 30 to 35 minutes. Boil mixture at moderate steady rate. Stir in nuts; continue cooking, stirring frequently, until it reaches 295° (hard-crack stage) about 15 to 20 minutes. Remove from heat and quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto baking sheet. Candy may be stretched as it cools. Cool completely. Break into pieces. Store, tightly covered. Makes about 2/3 pound.
Mix the first 7 ingredients well and chill. Cut a thin slice from stem end of the tomatoes. Scoop out pulp. Turn tomato shells upside-down to drain. Spoon in tuna mixture. Top with 1 thin cucumber slice and 1 stuffed olive. Serve on lettuce.
Fry bacon until crisp; crumble. Mix broccoli, bacon and cheese together. Mix mayonnaise, sugar and milk to taste. Add bacon drippings. Mix with broccoli, bacon and cheese. Refrigerate.
Fry meat and onions with butter until golden brown. Add tomato paste diluted in one cup of water. If you use canned tomato, cut into small pieces. Add other ingredients. Cover and simmer until sauce thickens, about 30 minutes. If you use beef, allow more time for cooking. Serve this sauce over macaroni, spaghetti, rice or pilaf.
Cook sausage and drain. Add cream cheese and Ro-Tel sausage mixture. Cook over low heat. Serve hot with tortilla chips.
Combine first 5 ingredients in heavy saucepan. Over low heat bring to a boil and let boil 10 minutes. You must stir constantly!! Remove from heat. Add peanut butter and vanilla. Beat with a mixer for 10 minutes. (You can beat by hand, but a mixer is easier.) Pour into a buttered 9 x 13-inch pan. Allow to cool. Cut into desired size pieces.
Wash rice thoroughly. Bring water to a boil in a large saucepan set over medium-high heat and add rice. Bring water back to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until water is absorbed. Fluff with a fork and serve.
If dry, add more broth. If too moist, cook longer. Eat on buns.
Drain salmon juice into measuring cup. Add milk to make a total of 1 1/2 cups. Flake salmon into large chunks and set it aside. Cook broccoli half as long as the package directs; drain thoroughly. Arrange the broccoli in an 8-inch diameter baking dish. Spread salmon over broccoli. Melt butter in saucepan. Add garlic and flour. Cook and stir until it bubbles. Add salt and pepper. Gradually stir in salmon-milk mixture; cook and stir until thick. Add cheese and tomato chunks to sauce. Pour sauce over salmon and broccoli. Bake for 20 to 25 minutes or until crumbs are light brown. Makes 4 servings.
Cream fat; add sugar and continue creaming. Add eggs; sift flour, soda and salt together, then add to creamed mixture. Add oats and vanilla. Shape into long rolls, 1-inch in diameter. Chill; cut into slices with sharp knife. Place on ungreased pan. Bake 8 to 10 minutes at 400°.
Mix juice from pineapple and cherries with next 4 ingredients. Simmer and stir (marinade). Make shish kabobs from maraschino cherries, 1-inch squared pineapple pieces, chicken, mushrooms, onion and peppers. Grill until desired doneness, basting constantly with marinade.
Heat all ingredients, except nuts, in a 9-inch heavy skillet over medium heat to boiling, without stirring (approximately 15 minutes). Be sure to watch carefully as this burns easily. Stir in nuts. Cool slightly and pour over ice cream.
Cook pasta according to package directions. Cook bacon to a crispy texture, drain, and crush. Add butter and cheese to drained pasta and toss. Add cream and bacon stirring until thickened over low heat (just a minute or two). Stir in basil. Salt and pepper to taste. Top individual servings with additional grated cheese. Serve with warm French bread.
Butter 9 x 9-inch pan. Melt butter in pan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Gradually add milk, stirring constantly. Use a candy thermometer; heat to 245° (12 to 15 minutes). Remove from heat. Stir in vanilla. Pour in pan and freeze. Cut at room temperature. Wrap in waxed paper.
Spray Bundt pan; dust with flour and set aside. Combine flour, baking powder, salt, sugar, oil, applesauce and milk; beat with mixer until batter is smooth. Add extracts; fold in 1/3 of beaten egg whites. Gently fold in remaining beaten egg whites. Pour batter into prepared pan. Bake in 325° (preheated) oven 45 to 60 minutes. Cool 10 to 15 minutes. Remove from pan. Slice and serve with strawberries and whipped cream if desired. Makes 10 to 12 servings.
Wash chicken and pat dry. Pound chicken to tenderize. Put onion rings in bowl and crush. Add Parmesan cheese and salt. In a separate bowl, put beaten egg and milk. Dip chicken pieces in egg, then in onion ring mixture. Place chicken in baking dish. Pour melted margarine over all pieces and top with any remaining onion ring mixture. Bake at 350° for 45 minutes. Serves 4.
Put yeast into 1/4 cup warm water until dissolved. Mix all ingredients; set in a warm place (add enough flour to make soft dough). Cover for 15 to 20 minutes. Melt 2 tablespoons butter in pan to bake in. Roll out dough 1/2-inch thick; cut with biscuit cutter. Dip in melted butter and fold over half. Let rise until light. Bake for 15 minutes at 400°. Makes 20 rolls.
Brown steak in shortening. Add celery, onion, soy sauce, molasses and water. Cook 45 minutes. Stir in soup, flour, salt and pepper. Simmer 10 minutes. Serve on rice; top with noodles. Yields 10 servings.
Mix all ingredients, except currants. Simmer, stirring quite often. Roll pie dough and cut in circles (large) to fit either cup cake or muffin tins. Put in 1 heaping teaspoon of currant into each and 1 spoon liquid over currants until 2/3 full. Cook 25 minutes at 350°.
Cook sugar and Karo (with lid on) until comes to a boil. Remove from heat. Add 1 cup of the cereal. Add peanut butter; stir until smooth, then add remaining cereal. Stir until well mixed. Form into small balls on wax paper; flatten out. Make indention in top of each cookie for Chocolate Mixture.
Cover bottom of square pan with foil. Set aside. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat, stir in nuts. Spread evenly in prepared pan.
Combine all ingredients and heat to blend well. For Chicken and pork chops: dip meat pieces into the sauce. Place on baking pan and cover with aluminum foil. Cook for 45-minutes to 1-hour or until juices run clear. Uncover and return to oven for 15 minutes to reduce liquid in pan. For pork roast, partially cook meat, drain off fat, then cover with sauce and complete cooking. For cooked chopped meat: stir sauce into meat and heat.
Bread chicken breasts, fry thoroughly; set aside. Start the tomato sauce (low or medium heat). Start the angel hair pasta (boil the water). Saute the olive oil, chopped garlic, tomato and spinach; set aside. When tomato sauce is heated, turn heat to low; slowly stir in heavy cream. Broil chicken breasts with Mozzarella cheese on top until cheese melts. Drain oil off of sauteed vegetables. Drain pasta. On plate: Put angel hair pasta 1st, sauteed vegetables 2nd, chicken breasts with Mozzarella 3rd and cover with the pink sauce.
Press together in a 9 x 13 pan. Bake 12 minutes at 350°; cool.
Combine first seven ingredients; beat until just smooth. Pour filling into pie shell. Bake at 450° for 15 minutes; reduce heat to 325° and bake another 30 minutes or until set.
Place chicken in bottom of dish. Cover with soup, then slice eggs and pour over broth. Mix flour, sweet milk, baking soda, salt and oleo. Pour this mixture over the soup and eggs. Bake 45 minutes at 350°.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Refrigerate for 12 hours. Bake at 350° for 35 minutes.
Mix all in 9 x 13-inch pan. Cook at 350° for 25 to 30 minutes.
Cut in bite-size pieces, cook broccoli in chicken broth until tender. Arrange in greased dish as follows: broccoli, then chicken (mix soup, mayonnaise and lemon juice together). Pour over chicken and broccoli. Use a little milk to make mixture pour better. Sprinkle with cheese. Top with Ritz crackers and butter. Bake at 350° for 30 minutes.
For crust, mix flour, baking powder and powdered sugar in a medium bowl. Cut in oleo until it forms coarse crumbs. Add egg and milk; stir until a ball forms. Pat into a greased 11 x 7-inch baking pan. Place rhubarb in crust; sprinkle with Jell-O. In small bowl, mix the 1/2 cup flour, 1 cup sugar and 1/3 cup oleo together until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 45 to 50 minutes. Allow to cool until firm.
Core apple without piercing through the bottom. Pour some cinnamon red hots into the core. Place in a small cup or dish. Cook on High for 2 minutes or until apple is almost tender. Let stand for 5 minutes.
Grind the cranberries; combine with sugar and marshmallows overnight. Add apples, grapes, walnuts and salt. Fold in whipping cream.
Mix popcorn and peanuts in a 9 x 13-inch pan. Keep warm in a 250° oven. Melt butter, sugar, corn syrup and salt. Bring to a boil, stirring constantly. Cook 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Quickly pour over popcorn and peanuts. Toss until well coated. Spread in shallow pan and bake at 250° for 45 minutes. Break into pieces and put in covered container.
Preheat oven to 375°. Grease well a 9 x 9 x 1 3/4-inch baking pan. Sift flour with baking powder and salt and set aside. In medium bowl, with mixer at high speed, beat shortening, sugar, egg and vanilla until well blended. Add milk; blend at low speed until combined. Add flour mixture and beat one minute longer. With rubber scraper, gently fold in blueberries. Turn batter into pan. Bake 30 minutes. Cool slightly. Good warm or cold. (If you use an 8 x 8-inch pan, bake a little longer.)
Make sauce of first 3 ingredients (add salt and pepper to taste). Stir in mayonnaise and remaining ingredients. Cover and bake at 350° until hot through. Then add bread crumbs dotted with butter and brown. Serves 6 to 8.
Brown meat and onions; drain excess fat. Add remaining ingredients, except beans, and simmer for 1 to 1 1/2 hours. Add beans and heat thoroughly.
Melt butter and morsels in medium pan over low heat. Stir in crumbs and nuts. Press half of mixture into a 9 x 13-inch greased pan. Beat cream cheese until fluffy. Beat in egg, milk and vanilla. Pour into crumb mixture. Top with remaining crumb mixture. Bake at 350° for 25 to 30 minutes (325° for glass). Cool at room temperature and chill. Make a day ahead or earlier and freeze.
Combine all ingredients except 1 cup of pecans, making sure the pineapple is drained well. You will not use the juice. Roll and shape into a ball, then roll the ball over the remaining 1 cup of pecans to cover the ball. Refrigerate. Great on crackers.
Cook carrots in broth 10 minutes. Melt 1/4 cup butter. Add onions and saute 5 to 10 minutes. Stir in flour, salt, pepper and water. Bring to boiling. Add carrots and stock. Simmer, uncovered, for 10 minutes. Serves 8.
Unroll dough; place on greased cookie sheet. Press dough into 12 x 8-inch rectangle. Spread sauce on dough within 2-inches of long sides and 1/2-inch of short sides. Top with ham, cheese, peppers and Italian seasoning. Fold long sides of dough over filling; pinch to seal. Pinch short sides to seal. Bake at 400° for 15 to 20 minutes or until golden brown. Makes 6 servings.
Break spaghetti into 3 or 4 pieces. Cook as directed. Drain and rinse well. Mix all together. Best to set a day.
Mix first 5 ingredients in saucepan and bring to a boil. Let boil for 2 minutes. Remove from heat, add 1/2 cup peanut butter, 3 cups oatmeal and 1/2 cup coconut (if desired). Stir well. Spoon onto cookie sheet and chill.
Cook potatoes in salted water, when soft rub through a strainer. There should be 2 1/2 c. Scald milk with onion, remove the onion and slowly whisk milk into potatoes. Melt half of the butter and add flour, salt, celery, salt and pepper. Stir until well mixed in seperate pan, then stir into the hot soup. Boil for 1 min. then add remaining butter. Serves 4-6
Mix butter, 2 cups flour and powdered sugar. Pat into greased 9 x 13 pan. Bake in 350° oven for 20 minutes. Beat eggs, sugar, 4 tablespoons flour, lemon juice and salt together; pour over hot crust. Bake 25 minutes (do not overbake; it should just be firm). When cool, sprinkle with powdered sugar.
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until well blended. Gently stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into 2 1/2-quart mold. Allow to set, then serve 8 to 10 loved ones and friends.
Combine oil, butter, milk, dates, bananas and egg in blender; blend and set aside. Sift together remaining ingredients. Mix wet and dry, then stir in 1/2 cup raisins and some chopped nuts. Bake at 350° for 60 minutes and cool 10 minutes in pan before removing.
Heat oven to 350°. Grease a 1 1/2-quart casserole dish. Prepare grits according to directions on package. Add to beaten eggs, slowly. Stir in remaining ingredients. Pour into a greased casserole dish. Bake 30 to 40 minutes or until top is set and light and fluffy. Let stand about 5 minutes before serving. Makes 4 to 6 servings.
Gradually add 2 cups sugar to oil and cream well. Add 3 eggs and beat. Mix flour and remaining dry ingredients. Add to creamed mixture and beat to combine. Add apples and nuts. Grease and flour a 9 x 13-inch pan. Bake at 325° for 35 minutes.
Heat oil in a skillet. Saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seed. Bring sauce to a boil. Add chicken to skillet. Spoon sauce over the pieces. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces and simmer, covered, for 20 minutes longer. Can cool and freeze for a quick meal.
Will also need toothpicks, foil and ice trays. Fill up ice tray with your favorite juice. Cover with foil and stick toothpicks in each slot. Let freeze and you'll have your snack.
Combine powdered sugar and cocoa, stir well. Set aside and combine butter and milk in a saucepan. Cook over low heat until butter milts. Remove from heat and stir in cocoa mixture until smooth. Add vanilla, cherries and pecans. Stir well and pour mixture into a lightly greased 8 inch square pan.
Mix all ingredients except broccoli. Thaw broccoli and mix together with other ingredients. Pour into ungreased casserole dish. Bake at 300° until bubbly, approximately 30 to 35 minutes. Can sprinkle top with extra shredded cheese. Yields 6 to 8 servings.
Mix ingredients together. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Cream the cheese and butter together. Add sugar and vanilla. Mix well until smooth. Store in refrigerator until firm. Roll into balls and coat with chocolate.
To form a pocket, cut each chicken breast in half horizontally, almost but not all the way through. Cut each ham and cheese slice lengthwise in half. Place a slice of ham and cheese in each pocket. Combine bread crumbs and paprika. Brush chicken with melted butter, then coat with crumbs.
Add dry ingredients after milk, eggs, lemon juice, margarine, lemon rind and eggs are almost boiling. After filling has thickened, remove from heat. Add sour cream. Pour into 9-inch baked pie shell. Cool 2 hours, then top with Cool Whip.
Combine 1 1/2	cups sugar, cornstarch and salt in a 2 quart saucepan.	Add lime juice, water and egg yolks;	blend well. Add butter and gradually add boiling water. Bring mixture to a boil over medium heat and cook 3 minutes, stirring constantly. Stir in lime peel and green food coloring. Remove from heat and cool 20 minutes. Put in shell.
Mix in a 9 x 13-inch pan. Cover with American or Velveeta cheese. Bake 1 hour at 350°.
Slice apples into rings and place half in 13 x 9 x 2-inch baking dish. Dot with 1/4 cup butter. Combine sugars and spices. Sprinkle half over apples. Repeat layers. Bake at 350° for 55 minutes or until apples are tender.