HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place thawed potatoes in a 9 x 13-inch pan or baking dish. Sprinkle lightly with salt and pepper. Mix together the soup, cheese, sour cream and onion. Pour over potatoes. Top with crushed corn flakes and drizzle the melted oleo over all. Bake, uncovered, at 350° for 45 to 55 minutes.
Mix and roll out into roll. Refrigerate 12 hours. Bake at 300° to 325° until light brown.
Break chocolate bars into small pieces; melt in a double boiler. Mix 1/2 cup melted peanut butter in with the chocolate. Melt 1 cup peanut butter separately. Put cupcake liners into a muffin pan. Put about a tablespoon of chocolate into each cup. Allow this to harden before putting peanut butter next. Peanut butter needs to harden before placing 1 tablespoon chocolate on top.
Mix together softened butter and 12 tablespoons powdered sugar until smooth. Add flavoring and flour a little at a time. Add pecans and mix until mixed together. Chill for 1 hour or more. Roll the dough into the size of your pinkie finger and bake on a well-greased pan or cookie sheet for 10 to 12 minutes (until lightly browned) at 350°.
Mix dry ingredients, add egg and liquids. Bake in large greased muffin pan for 20 minutes at 400°.
Cream together butter and cream cheese that has been at room temperature. Gradually add flour. Chill 2 hours. Roll and cut into 2-inch squares. Fill with 1 teaspoon preserves onto each square. Fold one corner to opposite corner. Bake at 350° for 7 to 10 minutes. Cool and sprinkle with confectioners sugar. Store in tin cans.
Mix well the first 7 ingredients. Pack into loaf pan, leaving space around edge. Bake at 275° for 3/4 hour. Drain off fat. Pour pineapple juice over and bake 3/4 hour more at 300°. Cool before cutting. Can be removed from pan and reheated to serve.
Dissolve jello in hot water. Mix in other ingredients (except last 2). Chill until set. Top with mixture of cream cheese and Cool Whip.
Pour milk into blender container. Add remaining ingredients. Blend at high speed 15 seconds or until smooth. Mixture thickens as it stands. Thin with additional milk if desired. For a double chocolate impact, use chocolate ice milk instead of vanilla ice milk. Makes about 5 cups or 5 servings. (Calories, 150; fat, 2 grams; cholesterol, 10 mg; diabetic exchange per serving: 1/2 2% low-fat milk and 1 starch.)
*If you are on a low cholesterol diet use the 6 egg whites instead of the 6 whole eggs and use 1 cup low-fat milk instead of regular milk.
Cream shortening and butter. Add sugar and cream until smooth. Add eggs, one at a time while mixing. Sift baking powder into flour and add to mixture alternately with milk. When mixture is well blended, add vanilla and lemon extract. Mix well. Bake at 350° in a tube pan 1 hour and 20 minutes. Do not open oven door during baking time.
Wash apples. Pare a strip from the top of each apple. Core apple. Fill apple with raisins, chopped dates or pecans. Place on a baking dish. Combine remaining ingredients and bring to a boil. Pour syrup over apples and bake at 350° for about 1 hour.
Mix sugar, syrup, eggs, meal, salt and vanilla together. Put pecans in bottom of unbaked pie shell. Pour mixture over nuts. Add butter to top of pie. Bake in low oven for 30 minutes.
Prepare popcorn first. Must have a large bowl. In a 2-quart saucepan, melt the margarine along with brown sugar, Karo and salt. Bring to a boil and then boil for 5 minutes, stirring periodically. Remove from heat. Add baking soda and stir in quickly and thoroughly. (Mixture will raise in saucepan.) Immediately pour over popcorn and mix well. Spread in two cookie sheets. Bake at 200° for 1 hour, stirring every 15 minutes to coat evenly. Cool and store in airtight container.
Beat egg yolks. Add evaporated milk, then sugar and margarine. Mix well. Cook 12 minutes, stirring constantly. Remove from heat. Add coconut, chopped nuts and vanilla. Mix, then spread on German Chocolate or Marble Fudge Cake while frosting is warm.
Brush thinly sliced bread (crusts removed) with melted butter. Press into muffin tin. Toast in moderate oven (350°). Fill with tuna, hamburg, chicken, deviled ham or any desired filling.
Saute onion. Add chicken and 1/2 of green chilies. Pour 1/3 of soup mixture into chicken. Add 1/2 green chilies. Roll into corn tortillas. Pour remaining soup mixture on top. Bake at 350° for 40 minutes. The last 15 minutes, top with cheese and finish baking.
Unwrap cream cheese and put it into a 2-quart casserole. Microwave on 50% (Medium) 1 to 1 1/2 minutes. Blend in peanut butter, then milk. Stir in sugar.
Line rhubarb in pan. Sprinkle jello over rhubarb. Pour marshmallows over it and sprinkle sugar over it.
Mix Jell-O and Kool-Aid by directions and add to remaining ingredients. Pour into 2 Tupperware containers. To serve, put 1 frozen portion in punch bowl. Allow to stand and thaw a bit. Break apart and use 1/2 of the 7-Up. Add remaining portions as necessary. Serves 30.
In a large skillet, saute onion. Add mushrooms and zucchini for 5 minutes, stirring often. Add tomato slices. Cook 3 or 4 minutes, stirring through gently. Drain off juice that has formed. Then stir in parsley, Parmesan cheese, basil, salt, pepper and garlic powder. Stir and cook over medium heat just until heated through. Sprinkle with the Cheddar cheese. Cover for 3 to 5 minutes until cheese is melted. Or transfer to shallow serving dish, sprinkle cheese over and pop under broiler until cheese melts.
In a saucepan, place zucchini and cover with water. Add lemon juice and bring to boil. Once boiling, reduce heat and simmer a minute or two. Remove from heat and drain well. Butter a 10-inch pie pan and combine zucchini with ham, nuts, garlic powder, salt and pepper. In a blender, combine whipping cream, eggs and Parmesan cheese, mixing thoroughly. Pour cream mixture over zucchini and ham and bake at 350° for 35 minutes.
Mix sugar, cocoa, milk and margarine in sauce pan. Place on medium heat until it starts to boil; boil for 1 minute and remove from heat. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoon on waxed paper. Cool.
Cut each biscuit in quarters. Shake biscuits in bag with sugar and cinnamon. Layer biscuits in Bundt cake pan (greased and floured). Sprinkle nuts on bottom of pan and between layers, if desired. Make layers until biscuits are all used. Melt brown sugar and butter together and boil for 1 minute. Pour over biscuits and bake in 350° oven for 35 minutes. Cool 10 minutes and invert on plate. To serve, just pinch off and eat with fingers. Monkey see, monkey do!
Blend in a bowl 1 cup cold broth with flour until smooth. Heat remaining broth with bouillon cubes in saucepan. Stir flour mixture into hot broth. Cook and stir over moderate heat until mixture thickens. Reduce heat. Add Kitchen Bouquet and pepper. Makes about 4 cups. Contains 1% fat, less than 1 gram per serving.
Cut pocket in heart. Remove extra fat and string from around top of heart. Soak in cold, salt water for 15 minutes. Wipe dry. Stuff heart with chopped onion and dressing using toothpicks, skewers or string to fasten opening. Brown all sides of stuffed heart. Add whole onion, salt and pepper. Add water to Dutch oven and cook for 3 to 4 hours. Slice heart thinly after removing dressing.
Combine chicken, celery, lemon juice, onion and salt. Stir well. Cover and chill. Add mayonnaise, sliced grapes, oranges and almonds to chicken mixture. Toss well. Serve on lettuce arranged on platter. Garnish with oranges and grapes. Makes 6 servings.
Cream butter, sugar and vanilla; mix in sifted flour and salt. Add nuts. Roll into balls. Cook 10-12 minutes at 400°. Roll in powdered sugar while warm; cool and roll in sugar again.
Mix rice well with other ingredients. Bake 20 minutes in buttered 9 x 13-inch baking dish (Pyrex) at 350°.
Mix ingredients and press on bottom and sides of a 9-inch pie pan and chill until ready to fill.
Rinse chicken and pat dry. Set aside. In a shallow bowl, beat together eggs, garlic and 1/4 cup salsa. In another bowl, combine bread crumbs, chili powder, cumin and oregano. Dip each chicken piece in egg mixture. Drain briefly. Then coat with crumb mixture and shake off excess.
Mix ingredients in electric mixer until thick and creamy. Put in ice cream freezer and finish filling with milk to within 3 1/2 to 4 inches of top; freeze. Makes 1 gallon.
In skillet, saute onion in oil until tender. Add tomatoes, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes. In the middle of each tortilla, place a few teaspoons of each cheese and a few pieces of chicken; moisten the edge with sauce. Roll up tortillas and place in a baking dish. Pour sauce over the enchiladas and sprinkle on remaining cheese. Bake at 350° for 20 minutes or until tortillas are lightly browned and cheese has melted. Serve with sour cream.
In top of a double boiler, combine cheese and cream cheese. Stir until smooth. Add remaining ingredients; stir until blended. If fondue thickens on standing, add a little cream.
Sift the flour, baking powder, baking soda and salt. Beat the shortening, sugar, eggs and vanilla. Add the buttermilk or sour milk. Add alternately the mashed bananas and flour mixture. Bake at 350° for 30 to 35 minutes.
Skin and bone chicken; cut into 1-inch pieces. Heat oil; saute walnuts 2 minutes. Remove from pan. Add chicken and stir-fry 2 minutes. Add ham and walnuts; stir-fry 5 minutes. Stir in soy sauce, salt, pepper, sugar and chicken broth; cook 2 minutes. Mix cornstarch with 1 tablespoon of water and stir into mixture to slightly thicken. Serve over cooked rice. Makes 4 to 6 servings.
Saute squash in water with onion. Cook until done. Fry bacon. Drain excess water off squash. Mix with crumbled bacon. Place in casserole dish and top with cheese. Let melt in 350° oven. Stir. Cook for additional 20 minutes.
Mix flour, milk and sugar and pour into casserole in which 1 stick of margarine has been melted. Pour in fruit. Bake until brown in 400° oven.
Mix the first 4 ingredients real well. Press into a 9 x 13-inch pan. Spread frosting on top. Chill and slice.
Bake 1 package white or yellow cake mix in 9 x 13-inch pan as per package directions. Cool 15 minutes; poke holes with a utility fork. Bring to boil and simmer 1 minute, 1 1/2 c. milk, 1/2 c. sugar and 1/2 cup coconut. Spoon mixture over cake, cool, fold 1/2 c. coconut into 1 (8 oz.) cool whip and spread on cake. Sprinkle coconut on top. Keep in refrigerator.
Cook ground beef and onion until browned; drain. Stir in seasoning. Spread on greased pie plate. Beat milk, eggs and Bisquick until smooth. Pour on meat mixture on pie plate. Bake for 25 minutes in a 400° oven. Top with tomato slices and sprinkle with cheese. Bake about 10 minutes longer or until knife inserted comes out clean. Cool about 5 minutes. Serve topped with sour cream, chopped tomatoes and shredded lettuce. Serves 6.
Separate eggs; beat yolks. Add sugar, then cream together. Add flour, baking powder, nuts and dates; mix well. Fold into stiffly beaten egg whites. Bake in waxed paper lined pan in a 350° oven for 35 minutes. Yields 3 dozen.
Drain pineapple, reserving 1 cup juice in saucepan. To saucepan, add sugar, flour, eggs, orange and lemon juice and oil. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooked sauce. Chill several hours. Makes 12-16 servings.
Combine dry ingredients. In another bowl, combine egg whites, banana, pineapple, sugar and milk. Beat well. Stir into dry ingredients. Pour into medium loaf pan (8 1/2 x 5-inch) sprayed with Pam. Bake at 350° for 50 to 60 minutes. Cool for slicing.
Cook squash until tender; drain. Mix remaining ingredients. Put into casserole and bake 45 minutes at 400°.
Brown pork steaks in frying pan. Make stuffing with remaining ingredients. Put one pork steak on bottom. Add stuffing mixture and top with second pork steak. Bake at 300° for 3 hours.
Separate eggs and beat egg whites. Add 3/4 cup sugar and refrigerate. Cream 1 cup butter and Crisco. Stir in 2 1/4 cups of sugar; add buttermilk and soda. Add flour, salt and extract. Bake 20 minutes at 375° for sheet cake.
Soak the gelatin in 1/4 cup water for 5 minutes. Pour into the hot apple juice and stir until dissolved. Add sugar and stir over low heat until the sugar is dissolved. Cool. Add lemon or orange juice, pineapple juice, water and ginger ale. Pour into freezer trays and freeze to a mush. Remove and beat with a hand or electric beater. Freeze again to a mush. Serve with long spoons. Makes about 2 quarts.
Combine all ingredients, mixing well. Pour into a greased 9 inch pan and bake at 400° for 30 minutes.
Bring all tomato sauces combined to a boil. Lower heat. Add remaining ingredients and simmer 4 to 5 hours. Makes approximately 17 to 18 quarts. Season to taste
Mix together the sour cream, cream cheese and taco seasoning for the bottom layer. Layer the lettuce, diced tomatoes, diced onions and shredded cheese on top. Refrigerate and serve with tortilla chips.
Peel and grate squash. Mix with the salt and let stand 20 minutes. Press all liquid from squash. Mix together squash, cheese and cottage cheese, eggs, bread crumbs, parsley and pepper. Put in a buttered 3-quart casserole. Pour butter on top. Bake in a 350° oven for 1 hour. Serves 6.
Cream shortening with brown sugar and add cocoa. Add eggs and beat well. Alternately add 1/2 cup buttermilk and 2 cups flour, beating until smooth. Add 1/2 cup boiling water and blend. Stir in vanilla and salt. Add soda last. Pour into two 9-inch pans and bake at 350° to 375° for 25 minutes. Cover with powdered sugar icing.
Combine and cook until thick. Remove from heat. Add the coconut. Have 2 pie shells baked. Fill with filling. Beat egg whites until stiff. Add sugar to egg whites. Top pies; sprinkle with coconut.
Preheat oven to 375°. Crush potato chips. Flake tuna into bite-size; add soup and vegetables. Pour into greased pan. Bake 10 to 25 minutes.
Combine all ingredients and blend well. Add meat, cover and marinate 3 hours or overnight. Turn occasionally.
Cut ends off beans. Cut beans into 2-inch pieces and place in a large saucepan with boiling, salted water. Cover; cook until tender, but still crisp, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. May be refrigerated overnight.
Cook pasta according to directions. Chill. Add remaining ingredients and mix well. Refrigerate several hours or overnight before serving.
Cook noodles and butter. Put	in 9 x 13-inch pan. Layer sauerkraut, then corned beef; mix rest of ingredients together except cheese and layer over meat, then layer cheese. Bake in 350° oven, covered. Bake last 10 minutes uncovered. Should be 35 minutes total.
Boil potatoes in water as if you were going to make mashed potatoes. Drain potatoes and set aside. Melt butter and saute onions. Blend in flour, salt and pepper, if desired. Stir in milk. Cook over medium heat until mixture is bubbly and slightly thickened. Add cooked potatoes. You may also add cooked country ham cut into small pieces or top with cooled crumbled bacon. Heat slightly longer or add cheese until melted.
Toss all ingredients together. Just before serving, add taco chips and a large bottle of Catalina salad dressing. If not served immediately, wait to add taco chips and dressing so that chips do not get soggy.
Combine all ingredients, except barbecue sauce and mushrooms. Form in medium size balls. Put balls in pan and pour barbecue sauce over balls. Let bake at 325° for 25 minutes. Take out of oven, add 1 can mushrooms and package of cocktail wieners. Let bake for 5 more minutes.
Combine and cook to bubble; then pour over 10 to 12 cups of popped popcorn. Stir until all is coated, then form into balls.
Blend first 2 ingredients. Add remaining ingredients. Mix and pour into unbaked shell. Bake at 350° for 30 minutes.
Combine ingredients in order given. Mix well.	Pour in two greased loaf pans.	Bake for 1 hour at 350°.
Combine cornstarch and water in a saucepan. Cook over medium heat, stirring constantly until smooth and clear. Put all remaining ingredients in blender and blend to 3 to 4 minutes. Stir into cornstarch mix and cook until smooth. Remove from heat. Cool. Store in refrigerator. Keeps well. Makes about 1 quart.
Sift first 3 ingredients together. Add eggs, milk and butter. Next add onion, cheese and spinach (can also add sausage). Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes.
Boil chicken in water with 2 teaspoons salt until tender. Remove and debone. Cut in bite size pieces. Bring broth to a boil. Add pepper to taste and can of cream of chicken soup. Combine flour, soda and 1/2 teaspoon salt. Cut shortening into mixture. Add buttermilk and stir until all dry ingredients are moistened. Pour onto floured surface. Knead lightly. Roll dough to approximately 1/8-inch thick. Cut into large bite-size pieces and drop into boiling broth. Stir occasionally, very lightly. Cooks in about 5 minutes.
Heat 1/4 cup cooking oil in a frying pan. Cook meat until done. Set aside. Add 1 tablespoon of oil; cook all vegetables together for 3 to 5 minutes, then add meat to vegetables. Salt and pepper to taste. Add some soy sauce to taste; cook for another 1 minute. You can serve over rice or noodles.
Put hamburger in large pan and cook over low heat with onions until tender. (Do not brown.) Add chili powder (more, if needed), sugar, vinegar, tomato juice and tomato sauce. Cook until done. Add chili beans and let set for 30 minutes. Makes 50 servings, 1 1/3 cup size.
Mix cake mix, butter, egg and nuts and spread in 9 x 13-inch greased pan. Mix remaining ingredients and pour over other mixture. Bake at 325° for 40 to 45 minutes. Remove from oven and sprinkle with powdered sugar. Cut into squares and serve.
Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Combine remaining ingredients; add to the dry ingredients, stirring until well combined. Spoon mixture into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for one hour. Cool loaves in pans about 10 minutes; remove from pans and cool completely on wire racks. Serve with lite cream cheese.
Cut chicken into 4 fillets. Spray a large, nonstick skillet with cooking spray. Arrange the cutlets in a single layer in the cold skillet. Turn heat to medium and cook 5 minutes on one side, then turn and cook about 4 minutes more, just until cooked through and lightly browned (don't overcook).
Mix flour, soda, salt, sugar and cocoa. Add water, mayonnaise and vanilla. Bake at 350 for 35 to 40 minutes.
Combine all ingredients in a blender. Blend and drink. It's great for hot summer days or combine other types of fruit.
Mix catsup, oregano, vinegar, onion powder, sugar and pepper. Spread about 1/4 on each muffin half. Top each with pepperoni. Place 1 tablespoon of Mozzarella on each muffin half and sprinkle with Parmesan. Put them on a single layer of paper towels on a dinner plate. Put in microwave on High until cheese melts and filling is heated throughout. Cooking time 1 minute to 1 minute and 45 seconds. Cut each muffin into 4 wedges and serve.
Cut the tops off the apples; remove the cores and seed, being careful not to puncture the skins. Fill each hollowed apple with 1/4 of the walnuts, raisins, molasses and cinnamon. Mix the flour and butter together and add just enough milk for the dough to form a ball. Divide the dough into 4 and roll each piece into a circle about 7 inches in diameter. Place an apple in center of each and gather up the dough, pressing the edges together at the top of the apple. Moisten edges with milk for good seal.
Combine the first 7 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Gradually whisk in oil. Chill. Makes 3/4 cup.
Bring sugar and water to a boil and cool. When cool add remaining ingredients. Mix and stir several times while freezing. Serve with 7-Up.
Beat 6 minutes on medium speed. Pour into greased and floured tube pan. Bake 35 to 40 minutes at 350°. Cool 10 minutes before removing from pan. Glaze with 1 3/4 cups powdered sugar and 1/4 cup lemon juice.
Cook gelatin, sugar and water for 1 minute. Remove from heat and let cool. While this mixture is cooling, blend together the cream cheese and the whipping cream (use the whipping cream as it comes from the carton). Add the cream mixture and the nuts. Put in the refrigerator to gel.
Mix sugar and butter together thoroughly. Stir in flour. Mix thoroughly with hands. Chill dough. Roll out 1/3 to 1/2-inch thick. Cut into fancy shapes. Flute edges if desired by pinching between fingers. Place on baking sheet; bake at 300° for 20 to 25 minutes. Repeat with remaining dough. Yield: About 2 dozen.
Best when mixed well overnight. Keep refrigerated in a covered bowl. Then, roll in small balls. Fry in margarine to brown. Bake 45 minutes, uncovered, at 350°.
Cook broccoli in a large pot lightly salted water until crisp-tender, about 6 minutes. Drain and pat dry. In a large skillet, heat oil over medium heat. Add garlic and cook 30 seconds until lightly golden (do not allow garlic to brown). Add pine nuts and broccoli. Add salt, pepper and red pepper flakes to taste. Cook, stirring occasionally, until warmed through. Serve with lemon wedges if desired.
Cream together the shortening and sugar. Add whole eggs; blend in. Make paste of coloring and cocoa. Add to sugar mixture along with salt, vanilla, soda and vinegar. Alternately add flour and buttermilk. Bake in two 8 x 8-inch layer pans at 350° for approximately 30 minutes. Cool in pan for a few minutes before removing it to racks to continue cooling.
In small saucepan, combine sugar and cornstarch. Blend in water, lemon peel and lemon juice. Cook over medium heat, stirring constantly, until thickened. Blend in butter until melted. Serve warm. Makes 1 1/4 cups.
Combine sugar, butter, cocoa and milk. When it comes to a rolling boil, cook 1 minute. Remove from heat. Stir in oats, peanut butter and vanilla. Drop from spoon onto waxed paper. Yields 20 servings.
Note: Need 5 cups chopped vegetables. May use any combination (broccoli, cauliflower, onion, purple cabbage, pepper (green or red), carrots, tomato and celery).
Mix all ingredients in a large bowl. Make into balls and put on an ungreased cookie sheet. Dip bottom of glass in sugar and press cookie flat. Bake at 350° until light brown (10 to 12 minutes). Makes 8 dozen cookies.
Cream together butter and sugar. Mix in eggs and vanilla. Sift together flour, soda and salt. Stir in rolled oats. Add dry ingredients to creamed mixture. Set aside while making filling.
Brown rice. Mix broth, soup and dry soup and add rice. Place in 13 x 9-inch pan (glass). Place chicken pieces on top. Bake at least 1 hour at 375°.
Measure, sift flour, ginger, soda, salt and cinnamon together. In another bowl, cream shortening and sugar together. Beat in egg and molasses. Stir in dry ingredients. Form into small balls of dough by rolling lightly between hands. Roll in granulated sugar. Place 2 inches apart on a cookie sheet. Bake 12 to 15 minutes in 350° oven.
In large bowl, mix first 6 ingredients in order given. In separate bowl, combine flours, soda and salt. Add to first mixture slowly. Stir in oats. Add nuts and raisins last. Spoon onto well-greased cookie sheets. Bake at 350° for 10 to 15 minutes.
Wash and slice your vegetables thin. Cover cookie sheet with aluminum foil 2 1/2 times as long as the cookie sheet. Dot with pats of margarine. Salt lightly. Fold foil over and seal all edges. Cook on hot grill about 20 minutes. Be careful that vegetables are stacked no more than an inch deep.
Cook first 4 ingredients until thick. Remove from heat and add gelatin (dissolved in 1/4 cup water). Cool this and add strawberry halves. Place in pie shell. Chill several hours.
Unroll crescents into triangles. Cut ham and cheese to fit onto rolls. Roll them just as you would according to package directions. Bake as directed on package. Cut into 1/2-inch pieces and use toothpick for easy eating. Enjoy!