HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water and bouillon; add veggies and simmer until tender. If you use fresh veggies, add broccoli and cauliflower towards the end as they cook faster and will get mushy if cooked too long. Drain off liquid. Add milk, cheese and margarine. Heat until cheese melts; do not boil. Add more veggies if you like to make it more like a stew.
Bake yellow cake mix in a 13 x 9-inch pan (according to package directions) and let cool. In saucepan, cook water and cornstarch until clear; let cool. Add powdered sugar, margarine and vanilla. Whip until fluffy. Cut cake into 2 layers with piece of thread. Spread filling between layers.
Mix all ingredients and pour into a casserole. Put butter on top. Bake for 30 minutes at 325°.
Cook sausage; drain thoroughly. In a double boiler or microwave melt cheese; cool slightly. Stir in crumbled sausage and Bisquick. Form into 1-inch balls. Bake at 450° for 10 to 15 minutes until brown. Or, freeze balls before baking, then bake as needed. Yield: 75 to 100.
Mix all veggies. Blend sour cream, mayonnaise and Ranch dressing. Pour over veggies and refrigerate.
Combine ingredients, cream well with hands until smooth. Make small balls, dip top of balls with granulated sugar. Press design in candy mold. Pop out. Makes 85 pieces.
Cut up chicken strips and fry in a small amount of oil. Add onions, mixed vegetables, salt and pepper to taste. Cook for 15 to 20 minutes or until vegetables are barely tender, stirring occasionally so it won't stick. Add soup and cook until steaming hot. Serve over rice.
Combine sugar and corn syrup in large saucepan. Bring just to a boil over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal. Press into greased 13 x 9-inch baking pan. Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on High power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars. Makes 4 dozen bars.
Boil potatoes and eggs. Rinse. Dice potatoes, eggs, celery, green pepper and onion. Mix in Miracle Whip, 1/2 cup relish, salt and pepper.
Mix cream cheese with diced cherries and cherry juice. Cream until smooth. Dissolve gelatin in 1/3 cup warm water and make sure to stir as you mix to prevent lumps. Have pineapple and sugar heating on stove. When hot, pour gelatin into pineapple. Cook until almost boiling.
Blend all ingredients in order listed. Bake in two greased 5 x 9 loaf pans in 350° oven for 50 minutes or until toothpick comes out clean.
Brown ground beef; drain grease. Boil potatoes and onion until tender; drain liquid. Combine all ingredients and simmer 1 to 2 hours or until ready to serve.
Mix ingredients well. Put in container and refrigerate. Drink 1/4 cup each day.
Cook all ingredients except berries and whipped cream until thick, then pour cut up berries into mixture. Put in icebox and chill. Cover with whipped cream.
Beat eggs with a fork in a bowl and add dollop of milk. Mix well. Heat skillet and add pat of butter. After butter is melted, pour eggs into skillet, stirring while cooking. When eggs are done, slide onto plate and top with picante sauce.
Place the prunes and raisins in a pot. Cover with water; bring to a boil and cook over a low fire for 30 minutes. Add the sugar and lemon wedges. Cook another 15 to 20 minutes. Serve hot or cold. Serves 3 to 5.
Mix and dissolve. Slice onions to suit yourself. Slice cucumbers and pack in 1 gallon jar. Heat vinegar solution to boiling point and pour over cucumbers and onions. Refrigerate 24 hours before using. Will keep 1 year. Makes 1 gallon.
Mix all ingredients together until smooth. Pour into pan and bake at 350° until done. Let cool and put apple butter on it for topping.
Layer vegetables in a 9 x 13-inch Pyrex dish. Melt butter; blend in flour slowly. Add milk and artichoke juice, stirring to make cream sauce. Add salt, pepper, Accent and half of the cheese. Pour over vegetables. Top with remaining cheese. Bake at 350° for 25 minutes. Serves 12.
Mix yeast, water and 2 Tbsp sugar and let sit for 10 minutes. Add rest of sugar, margarine, salt and 3 c. of flour and beat with mixer for 2 minutes. Add enough flour to make workable dough. Knead for 8 minutes. Let rise until doubled.
Melt butter over low heat. Remove from heat and mix in sugar and corn syrup. Blend in eggs and vanilla extract. Add pecans and pour into pie shell. Bake at 350° for 35 to 40 minutes.
Melt butter and add cream cheese. Fold in spinach and onion soup mix. Place in an 8 x 8 baking dish. Top with bread crumbs and bake at 350° for 20 minutes or until cooked through.
Mix first 4 ingredients in pan. Heat and cook until it starts to boil. Boil approximately 1 minute. Remove from heat. Cool for 1 minute. Add remaining ingredients. Stir well. Drop by teaspoonfuls on wax paper.
Brown ground meat and onion. Add chili mix, water, puree, beans and salt. Cook 15 minutes.
Brown sausage; drain. Cook grits in salted water for 5 minutes. When grits are the consistency of oatmeal, stir in cheese. Remove from heat. Cover and let stand for a few minutes. Stir in butter, eggs, milk and garlic until well blended. Stir in sausage. Pour into a 1 1/2-quart casserole and bake in a preheated 350° oven for 1 hour. Wonderful for breakfast, lunch or supper!
Break up lettuce in large salad bowl. Add chopped peppers. Cook ground beef in skillet; remove excess grease and add taco seasoning mix. Let cool, then add to lettuce and peppers. Toss. Crumble bag of Doritos and add to mixture. Add bag of shredded cheese. Pour bottle of dressing over mixture. Toss. May serve sour cream and taco sauce on the side.
Brown meat; drain. Combine with all other ingredients, except noodles and the 2 cheeses. Bring to boil; simmer, stirring occasionally.
Break up angel food cake in 1 1/2-inch pieces and place in 13 x 9-inch pan. Slice bananas over cake. Dissolve jello in 2 cups boiling water; mix with strawberries and pour over bananas. Set in refrigerator for 1/2 hour. Mix pudding and pour over strawberries. Top with Cool Whip.
Stir together sugar, cocoa and cornstarch. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and stir in vanilla. Serve warm or cool.
Mix sugar, salt, and spices in a small bowl. Beat eggs in a large bowl, stir in pumpkin and sugar and spices. Gradually stir in milk. Pour into pie shell. Bake at 425 degrees for 15 minutes then reduce temperature to 350 degrees and bake 40 minutes longer.
Add salt, curry powder, onion, lemon juice and Worcestershire sauce to cream cheese and mix well. Spread on 10-inch plate and top with 1/2 bottle chili sauce. Sprinkle drained crab meat evenly over all. Top with fresh parsley. Serve with crackers (Town House/Ritz).
Combine first 5 ingredients, mixing well. Spread about 1 tablespoon on each rye cracker. Bake at 375° for 5 to 7 minutes or until bubbly or 45 seconds in a microwave. Makes about 3 dozen.
Cook vegetables and drain well. Press water out with paper towels. Add rest of ingredients and mix well. Sprinkle crushed Ritz crackers on top. Dot with butter. Bake at 350° for 30 minutes. Serves 6 deliciously.
Mix stale bread and crab meat together. Blend remaining ingredients together and then fold into the crab mixture. Make patties or cakes. Deep fry until golden brown at 375°.
Mix ingredients together and pour into a buttered casserole. Sprinkle with ground bread crumbs and dot with butter. Bake in a hot oven, 400°, for 15 to 30 minutes.
Cream the butter and brown sugar. Cream well. Add egg yolks, one at a time, beating well after each addition. Sift 2 cups of flour with baking powder. Add alternately with vanilla to creamed mixture. (This may be done in mixer.) Use remaining 2 cups of flour to dredge nuts and fruits. Add to first mixture, stirring with a spoon. Beat egg whites stiff and fold into mixture. Let stand overnight at room temperature. Next day, pour into greased 10-inch tube pan. Bake at 225° for 3 hours and 15 minutes. Turn upside down to cool. Keeps well in tin or freezes well.
Cream butter, Crisco and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine and sift all dry ingredients together. Add dry ingredients and sour cream to creamed mixture. Add flavoring to mixture.
Heat 1/3 c. margarine in 2-quart saucepan over low heat, stir in 1/2 cup biscuit mix, onion, pepper and thyme. Cook over low heat, stirring constantly until bubbles. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly; boil and stir for 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm.
Mix all ingredients in bowl in order listed. Add boiling water last and mix well. Spread on greased cookie sheet and bake 20 minutes at 375°. Frost with your favorite frosting and cut in squares.
Separate dough into 4 rectangles. Lay ham, spread mustard and sprinkle cheese. Roll and seal edges. Roll in sesame seed. Cut into 5 slices (may need to secure with toothpicks). Bake at 375° for 10 to 15 minutes or until golden brown.
Saute sliced zucchini in butter and garlic powder. Layer zucchini, onion, tomato and cheese. Bake at 400° for 20 minutes.
In large skillet, brown chicken in oil. Add peppers. Cook 1 to 2 minutes. In small bowl, mix soy sauce and cornstarch. Add soy sauce mixture, pineapple with juice, vinegar, brown sugar, ginger and garlic powder to skillet. Bring to boil. Simmer 5 minutes. Serve chicken mixture over rice.
Put vegetables and cheese in a 9 x 13-inch pan. Combine crackers and melted margarine. Spread on top of vegetables. Bake at 300° for 20 minutes.
Preheat oven to 325°. Bake pecan halves until fragrant, about 5 minutes. Set 8 pecans aside.
Grease a 9 X 13 inch baking dish, set aside. In a saucepan, combine sugar, milk and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Mix well. Pour into jar and refrigerate. It keeps for months. Pour over 2 bunches, fresh, washed torn spinach. Top with 2 sliced hard-cooked eggs and bacon bits, crumbled.
Sprinkle salt and pepper on the loin pork chops. Place chops on the bottom of the casserole dish. Pour sauerkraut over the chops. Place the sliced potatoes on top of the sauerkraut. Cover the dish and bake at 400° for 50 minutes.
Freeze enough bread to cover the bottom of a large cake pan, then cube it. Mix bread and meat. Spread over bottom of pan. Sprinkle cheese over this. Mix eggs, milk, 1/2 teaspoon dry milk and 1/2 teaspoon salt. Pour over it. Drizzle the butter. Cover and let set overnight. Bake at 350° for 40 to 45 minutes. This feeds a crowd.
Cream the butter, peanut butter and sugars. Add egg and vanilla. Stir together flour, baking soda and salt. Blend into creamed mixture to make dough. Preheat oven to 375°. Shape dough into 1-inch balls and place into ungreased mini muffin pans (tassi pans). Bake 8 to 10 minutes. Immediately after removing cookies from oven, press peanut butter cup into center until only top of cup shows. Cool and store in airtight container. Makes 48 cookies.
Mix together. Put in casserole dish with lid. Cook 4 hours at 250°. Serve on top of rice.
Drain salmon in small bowl, then combine all ingredients. Spread mixture over each of the tortillas. Roll each one up tightly and wrap individually with plastic wrap. Refrigerate 2 to 3 hours. Slice into bite size pieces. Makes about 48 appetizers.
Cook macaroni and drain, set aside. Combine mushroom soup, onion, milk, black pepper and green peppers together. Place over low heat. Add cheese and stir until cheese is melted. Mix macaroni and tuna fish in 1 1/2-quart casserole dish. Blend in cheese sauce and bake in oven 20 minutes at 325°. Serves six.
Melt chocolate with paraffin in double boiler. Mix all other ingredients and roll into small balls. Roll balls in chocolate with a spoon and put on waxed paper to dry. (Chill dough for a little while before dipping.)
Cook bacon in a large skillet. Remove and drain and add beef cubes and brown well in bacon grease. Remove beef and put in crock-pot or large pot. Brown carrots and sliced onion. Season with salt and pepper. Stir in flour; add broth and mix well. Add to pot. Put in remaining ingredients and bring to a boil, then simmer over low heat for 3 hours or on low in crock-pot for 8 hours.
Mix and pour into greased and floured pan. Bake at 350° for about 45 minutes.
Sprinkle gelatin over boiling water, stirring to dissolve. Add peppermint flavoring and salt; stir well. Let mixture cool. Combine topping mix, cold water and vanilla in bowl and whip mixture until stiff. Fold in peppermint mixture and chocolate chips. Pour into freezer tray and freeze until firm. Yield: 6 servings.
Heat oven to 425°. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook bell peppers and onions in skillet. Beat eggs and egg whites slightly. Stir in bell pepper mixture and remaining ingredients. Spray muffin cup pan with nonstick cooking spray. Spoon 1 tablespoon mixture into each muffin cups. Bake 8 to 10 minutes until centers are set. Let cool 1 minute. Loosen edges with knife and remove from pan.
Blend all ingredients together with a mixer. Form into a ball and chill; serve with crackers.
Saute onion in butter until clear. Add chicken, soup and Ro-Tel; simmer 15 minutes. Crumble tortilla chips and place in 13 x 9-inch pan. Pour chicken mixture on top. Cover with cheese. Bake at 350° for 25 minutes.
Combine flour, seasoned salt and paprika. Coat pork chops. Brown chops in a lightly greased skillet; drain. Combine gravy mix and water as called for on package. Pour over chops. Add onions. Simmer, covered, for 30 minutes. Uncover and simmer 15 minutes longer. Remove pork chops to serving platter. Add mushrooms and sour cream to gravy. Combine thoroughly. Heat through; pour over chops. Yield: 6 servings.
Make angel food cake according to directions. Whip cream and mix with drained pineapple and instant pudding. Slice the cake in half and make a tunnel in the middle. Fill the tunnel with mixture and spread remaining mixture covering entire cake. Garnish top with orange slices. Delicious and easy.
In Dutch oven, toss hot noodles, cheese, salad dressing and parsley. Warm noodle mixture over medium heat until cheese melts. Sprinkle individual servings with additional cheese and black pepper. Makes 4 servings.
Open can of cut green beans. Place in boiler pot (3-quart size). Add about 3 inch square salt pork or piece of ham. Add about a can of water. Cook about 1 hour. When ready to serve, add about 1/2 cup milk and let come to boil, then remove immediately, otherwise the milk will curdle. Serve with corn bread. If no meat, then add about 2 tablespoons butter.
Cook the celery and onions in butter. Blend in flour. Butter toast and cut into 1/2-inch squares. Mix all ingredients and pour into a greased 1 1/2 quart casserole dish. Bake for 30 minutes and top with buttered bread. Bake 20 minutes longer.
Dissolve the sugar and salt in water, then add the yeast and let stand until it dissolves and bubbles, then add the shortening and the egg. Mix well. Add flour and dry milk. Beat well until thoroughly mixed. Let stand covered until mixture doubles in size. Fry slowly over medium heat, one spoonful at a time, until golden brown. Makes 4 servings.
Stir together apples, nuts and sugar. Let stand, stirring often until juicy, about 1 hour. Stir together flour, soda, salt and spices. Add apple mixture and stir well. Stir in butter and vanilla. Add eggs. Turn into 2 loaf pans that have been well-greased and floured. Bake at 325° for about 1 hour and 15 minutes or until test is done. Cool on pan 10 minutes and turn out onto rack.
Beat eggs, sugar and salt well. Add milk, vanilla and cinnamon. Preheat oven to 350°. Pour into an 8 or 9-inch unbaked pie shell. Bake 35 minutes.
Preheat oven to 425°. Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Combine tomato sauce and Italian seasoning; spoon 1 teaspoon into each cup. Top each with 1 pepperoni slice and 1 tablespoon cheese. Bake at 425° for 10 to 15 minutes or until golden brown. Serve immediately or store in refrigerator. Makes 10 servings.
Mix all ingredients together; fold in Stove Top mix. Pour into 2-quart baking dish. Bake at 350° for 1 hour. Serves 6. Do not overcook.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy saucepan. Bring to a full boil, stirring constantly to prevent scorching. Boil for 4 minutes; remove from heat. Stir in chocolate pieces until melted. Add 1 cup marshmallow cream and 1/2 teaspoon vanilla. Beat until well blended. Pour into a buttered 13 x 9-inch pan. Repeat, using rest of ingredients and using peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Heat oven to 375°. Brown ground beef and onion. Drain. Add salt, garlic powder, catsup and sour cream. Mix. Separate dough. Press each biscuit to a 4 x 4-inch square. Put 1/4 cup mixture on center of each square and fold over to make triangle and seal edges with fork. Cut 3 slits on top and bake 15 to 20 minutes.
Layer all ingredients (except last 3) in an oblong pan and frost with mayonnaise mixed with sugar. Top with shredded cheese. Vary ingredients. Superb for taking to parties!
Cream margarine. Add sugar gradually and beat until fluffy. Add eggs one at a time and beat well. Add vanilla. Sift dry ingredients and mix into egg mixture alternately with the mango. Add nuts. Bake in 5 medium pans for 40 to 45 minutes or in 4 large loaf pans for about an hour at 350°.
Sift together the flour, baking powder, baking soda, salt and sugar. In a deep medium size bowl, beat egg until thickened and lemon color; add buttermilk and butter and beat to blend. Add flour mixture; stir only until it is moistened. Drop batter, by scant 1/4 cupfuls, onto a lightly greased electric griddle heated to 375°. Bake until bubbles break on top and bottoms are brown; turn and brown top sides. Serve hot with butter and syrup.
Put together in saucepan and bring to a boil. Brush on chicken every time you turn it. Makes enough sauce to grill 10 chickens.
Cut squash in half. Bake upside down with 1/4 cup of water in pan for 15 to 20 minutes. Scoop out centers. Saute onion in margarine. Mix all ingredients and place in squash shells. Bake at 400° for 20 minutes.
Place eggs in cold water. Add salt; bring to full boil. Turn burner to simmer for 30 minutes. Place cooked eggs in cold water and crack eggs. Shell eggs. Cut in half. Put egg whites aside. Put egg yolks in small bowl and smash with fork. Add pepper, mustard and salad dressing. Cream eggs by hand. Fill egg whites with yolk mixture. Refrigerate.
Peel and grate broccoli stems. Shred the cheese. Heat oil in a large frying pan over medium heat. Add grated broccoli stems and 3/4 teaspoon salt. Toss to coat. Cover, reduce heat and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in red pepper flakes and cook 1 minute. Stir in Parmesan cheese and serve.
Cut cake into squares and layer in pan. Dissolve Jell-O in boiling water. Mix in strawberries and Cool Whip. Beat with beater until pink. Pour over cake pieces and mix. Refrigerate until solid.
Blend all ingredients in blender. Pour over baked ham (already baked). Let stand 15 minutes before carving.
Mix everything but ginger ale with mixer until smooth. Freeze in containers. When ready to use, place partially thawed mixture in punch bowl. Add ginger ale.
In double boiler, melt caramels, milk and butter. Set aside. Mix cake as directed on pkg. Pour 1/2 of batter in 9 x 13 greased and floured pan. Bake at 350 degrees for 15 minutes.
Mix sugar, syrup and butter. Add eggs and walnuts. Fill unbaked pie shell with mixture and bake in 400° oven for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes.
Sprinkle steak lightly on both sides with garlic powder. Combine soy sauce, Worcestershire sauce and oil. Prick both sides of meat and marinate and cover 8 hours or overnight. Grill over medium coals; slice across grain.
Coat a medium-size nonstick skillet with Pam. Dissolve bouillon in boiling water. Add to sauteed vegetables. Stir in remaining seasonings and bring to a boil. Add cooked rice to skillet, stirring well. Cover and remove from heat. Let stand 5 minutes and serve.
Mix the ingredients together except crescent rolls, 1 tablespoon melted margarine and crushed croutons. Separate rolls into 4 triangles. Seal the perforations. Spoon 1/2 cup of the chicken mixture onto the center of	each rectangle. Pull the 4 corners of the dough to the center of the mixture. Seal and brush the tops with 1 tablespoon melted margarine. Sprinkle the tops with crushed croutons. Bake on an ungreased cookie sheet for 20 to 25 minutes until golden brown.
Mix all the ingredients together at the same time and it is best mixed by hand. Bake at 350° for 25 to 30 minutes.
Combine sugar, cocoa, milk and butter in a heavy saucepan. Bring ingredients to a rolling boil. Let boil 1 minute. Remove pan from heat. Add vanilla. Mix well. Add oatmeal and peanut butter. Stir rapidly. Using tablespoon, drop cookies onto wax paper and let cool. Yields approximately 24 cookies.
Spray baking dish with Pam or lightly grease with oil. Place fish in dish. Alternate slices of tomato and onion on fish at a slant. Pour Italian dressing over fish. Bake at 350° for 30 to 45 minutes or until fish is lightly flaky.
Sift dry ingredients. Mix squash, milk and oil and combine with dry mixture. Bake in a 375° oven for 15 to 20 minutes.
Bake pie shell and let cool. Melt Hershey bar or bars in a double boiler. Mix in Cool Whip as soon as chocolate is melted. Mix well and spoon into cool pie shell. Refrigerate for 3 or 4 hours before eating.
Cook Rice-A-Roni as directed on box; add mashed up tomatoes. Cook and brown hamburger and onion. Mash up as it cooks. Add salt and pepper. Put hamburger mix in rice and add cheese to thicken.
Saute oleo and seasoning package together. Boil pasta and drain. Add shrimp, pasta and seasoning. Sprinkle with garlic powder and Parmesan.
Melt butter in medium saucepan; remove from heat and blend in cocoa. Add brown sugar, corn syrup or honey, vanilla and salt; blend well. Combine oats and nuts in large mixing bowl. Pour chocolate mixture over dry ingredients. Stir to blend well. Line a 15 1/2 x 10 1/2-inch jelly roll pan with aluminum foil. Generously grease foil. Press mixture into pan. Bake at 350° for 30 to 35 minutes. Cool; peel off foil. Cut into bars. Store in tightly covered container. Makes about 3 dozen bars.
Mix all ingredients except stuffing mix and butter. Pour in greased casserole dish. Top with stuffing mix and dot with butter. Bake at 350° for 25 to 30 minutes until browned.
Sprinkle chicken pieces with salt, pepper and paprika. Roll pieces in flour. Line a shallow casserole with foil. Put chicken in lined pan. Sprinkle onion, green pepper and mushrooms over chicken. In saucepan, mix orange juice, sherry, brown sugar and salt. Add water and cornstarch. Cook over low heat, stirring constantly, until mixture thickens. Pour over chicken. Bake at 375° for 1 hour, uncovered.
Mix all ingredients together. Place in 1 1/2 quart casserole and put in oven. Bake at 375° about 1 hour or until set and lightly browned.
Bring cocoa, sugar and water to a boil. Add milk and heat. (Don't boil the milk.) Makes 8 servings.
Dissolve citric acid in boiling water. This must be prepared in an enamel or heatproof glass container as it will taste bitter if prepared in a metal container. Dissolve sugar in cold water. Add frozen orange juice and pineapple juice to the citric acid and sugar solution. You may freeze or serve over attractive ice ring. Serves 75. When ready to serve, add ginger ale.
Brown sausage. Cook green onions with garlic in butter in a large saucepan until tender. Blend in soup, water, bay leaf, cayenne and lima beans; bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes. Add tomatoes and cook 5 minutes longer or until done, stirring occasionally. Remove bay leaf.