HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and powdered sugar together; spread in bottom of tray. Pour caramel-butterscotch sauce over cream cheese layer. Slice Delicious apples thin and arrange over caramel mixture or slice apples in dish to dip in mixture.
Cream sugar, eggs and Crisco. Add other ingredients and mix well. Bake at 350° for 45 minutes to 1 hour.
Cook chicken in large kettle with enough water to cover. Cool. Debone, skin and chop into bite size pieces.
Dip each potato chunk in melted butter, then Parmesan cheese. Place in buttered pan. Sprinkle with parsley, salt and pepper to taste. Bake at 350° for 1 to 1 1/2 hour. Turn as potatoes brown. May also add bacon to cheese before coating.
Mix all ingredients (except Cool Whip). Pour into pie shells and top with Cool Whip. Refrigerate.
Mix together sauce ingredients. Place chicken thighs in a baking pan. Pour sauce over and bake at 325° for 1 hour, turning chicken twice during baking.
Into 1 1/2-quart pan, put sugar, eggs, shortening (size of a large egg) and evaporated milk. Fill with water 1/4 from top of pan. Put on stove and keep stirring until lukewarm.
Mix tuna and onion with prepared macaroni dinner; spread in buttered oblong pan. Mix remaining ingredients and pour over mixture in pan. Place cheese slices over top. Cook, uncovered, in 350° oven until bubbly for 25 to 30 minutes. Makes 6 servings.
Mix together cream cheese, ground wafer meat and garlic powder. Shape into a ball. Roll in either chopped walnuts or dried parsley.
Sift corn meal into boiling, salted water in top of double boiler and cook over direct heat with constant stirring until just thick; cover and place over hot water and cook 20 to 30 minutes, stirring often. Cool slightly, then turn into greased 8-cup baking dish. When mush is almost cold, pat it out evenly around sides and bottom of dish, extending it a little above top of dish for rim after filling is added. Refrigerate until ready to use.
Mix dry ingredients together. Add milk and vanilla, stirring well to make a smooth, creamy mixture, as you would for white sauce. Bring to a slow boil and then add butter. Serve, while hot, over biscuits. Makes 6 to 8 servings.
Wash the tomatoes. Cut off the top and bottom. Slice thinly. Roll in meal and fry in bacon drippings until brown on both sides. Drain on paper towel. Serve hot. Serves 4 to 6 people.
Mix the first 8 ingredients together and put in 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Melt margarine and stir in corn flakes and put on top of casserole. Return to oven for 15 minutes.
Combine first 4 ingredients sugar, water, oil and vinegar. Bring to a rapid boil. Cool and pour over the vegetables that have been combined. Refrigerate several hours or overnight.
Mix all ingredients together. Form 1 tablespoon of mix into small patty. Fry in small amount of oil until golden brown.
Dissolve gelatin in boiling water. Stir in cranberry-orange relish. Add pineapple. Let stand and serve.
Start with 1/2 cup soap flakes, pour into bowl. Put 4 to 5 drops food coloring in 1/2 cup water. Pour water gradually into soap flakes and form into ball with hands. Amounts vary. Can add ribbon and hang or use in soap dish. Neat kids' gift.
Preheat oven to 375°. In a bowl, combine chicken and about 1/2 cup cheese. Separate crescent roll dough into 8 triangles. Place about 2 or 3 tablespoons chicken-cheese mixture on the wide end of each triangle and roll to the point.
Combine first 3 ingredients in a large mixing bowl; stir gently. Let stand about 30 minutes. Combine dry ingredients. Add eggs and oil to prune mixture; stir well. Add dry ingredients; stir until blended. Stir in pecans. Pour into a greased and floured 9 x 5 x 3-inch loaf pan; bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on a wire rack. Yield: 1 loaf.
Preheat oven to 400°. Cream butter flavored Crisco, 1 1\2 cup of sugar, eggs, and vanilla thoroughly in large bowl, at medium speed.(electric mixer) Combine flour, cream of tarter, baking soda and salt. Stir into cream mixture. Mix well. Shape into 1 inch balls. Combine remaining 1\4 cup sugar and cinnamon in small bowl. Roll balls into cinnamon, sugar mixture, coating. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 7 to 8 min. Remove to cool on wire racks. Makes 6 dozen.
Break up angel food cake into bite size pieces and place in a 12 x 10 x 2-inch pan or dish. Slice bananas over cake. Add pineapple. Mix pudding accordingly with skim milk and pour over cake and bananas. Add pie filling. Top with Dream Whip. Refrigerate overnight for best taste.
In a bowl, combine soft drink mix, jello and sugar. Pour boiling water over and stir until dissolved. Pour cold water over and stir until mixed. Freeze in paper cups, ice cube trays or Tupperware popsicle containers. Freeze. (May place a popsicle stick in before freezing.)
Heat oven to 375°. Grease a 2-quart casserole dish. Arrange a layer of potatoes and some onion. Sprinkle with flour, salt and pepper. Dot with butter. Continue layers. Pour milk over all. Sprinkle with paprika. Bake covered for 45 minutes. Uncover and bake 15 minutes more.
Be careful of your selection. Do not choose too young. When once selected, give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others constantly get them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Set pan of creek water on campfire. Bring to boil. Boil until there's nothing wiggling in it. Throw in the two handfuls of coffee. Boil until black, but still liquid. Shake out the dirty rag and strain coffee into cups. Enjoy!
In a 10-inch frypan, brown beef cubes in oil. Add water and simmer about 1/2 hour, covered. Mix cornstarch with Tamaric and add to beef, increasing heat and cooking until sauce thickens. Add more water, if necessary. Cut broccoli into bite-sized pieces and add to beef. Cover and simmer over low heat until broccoli is tender and bright green. Do not overcook broccoli. Serve immediately.
Heat oven to 350°. Fry bacon and crumble. Remove bacon from skillet; add onions and saute. Lightly grease 9 or 10-inch pie plate (glass is best). Sprinkle bacon, cheese and onions over the bottom of the pie plate.
Cook shells according to package directions, drain and cool. Mix cheeses, egg, parsley flakes, bread crumbs, salt and pepper. After mixing the ingredients, stuff into the cooled shells. Place stuffed shells in large baking dish and cover with spaghetti sauce. Bake at 350° for approximately 30 minutes.
Combine all ingredients. Form into small balls. Roll in powdered sugar. Place into a tightly sealed container. Store in refrigerator.
Melt butter. Lightly brown onions in butter. Remove onions. Cook scallops in butter 5 minutes. Add boiling water, onions and potatoes; simmer 15 minutes more. Season to taste. Serve hot with crackers. Serves 5.
Layer 1: Mix flour, melted margarine and chopped nuts; press into 9 x 13-inch pan. Bake at 350° for 15 minutes.
In a large bowl, toss drained beans, onion and bell pepper. Combine the rest of the ingredients and pour over beans. Refrigerate 3 hours.
Mix all dry ingredients, except coconut. Melt butter. Add egg yolks, butter and milk slowly to dry ingredients; cook until thick, stirring constantly. When thick, add coconut (2 cups), mixing well. Pour into cooked 9-inch pie shell.
Slice each lobster tail in half lengthwise. Cut same half of each tail into chunks. For sauce, melt butter; stir in flour, salt, paprika, pepper, onion and Bitters. Add milk and cream. Cook until thickened, stirring constantly. Add wine and lobster chunks. Mix in cooked noodles. Put in 3-quart casserole; top with buttered bread crumbs. Bake in moderate oven (375°) about 30 minutes, until hot and bubbly. Arrange lobster tails pinwheel fashion around top and brush with 1/4 cup melted butter. Return to oven for about 10 minutes longer. Serves 8 to 10.
In large bowl, combine Knox unflavored gelatine and Jell-O. Add boiling water, stirring, until gelatine dissolves. Pour into 9 x 13-inch pan. Chill until firm. Cut into squares.
Combine first 3 ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough out on a lightly floured surface to 1/4-inch thickness, shaping into a 21 x 14-inch rectangle. Cut dough with a pastry cutter into 6 (7-inch) squares. Peel and core apples. Cut in half. Place one apple half on each pastry square. Dot each with 1 teaspoon butter. Sprinkle each with 1/2 teaspoon sugar and 1/4 teaspoon cinnamon. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place the dumplings in a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 35 minutes.
Use glass or plastic bowls and wooden or plastic spoons. Mix the ingredients. If you put a top on, do not place it on tightly. Never refrigerate.
Mix veggies together. Pour canning salt over veggies. Let stand overnight in refrigerator. Drain in colander and rinse under cold running water. Mix vinegar, turmeric, sugar, celery seed, pickling spice (tied in a cloth), pimentos and hot peppers. Add veggies and bring to a boil. Pour in jars and seal.
Saute onions with butter. Add mushrooms, drained, until cooked. Mix in sauerkraut (drained) and noodles. Bake 45 minutes to 1 hour at 350°.
Preheat oven to 325°. Use 3 to 4 layers of heavy-duty aluminum foil to securely wrap the roast. Spread the mushroom soup and the dry onion soup over the surface of the roast. Seal it securely. Bake 45 minutes per pound. Unwrap roast; save the gravy. Slice meat against the grain. Top slices with gravy.
Preheat oven to 275°. Melt butter in 3-quart baking dish. Mix soup, rice and water; pour on melted butter. Place chicken pieces on top of mixture. Cover and bake for 2 1/2 hours.
Mix flour and salt together. Gradually add water. Mix into ball. Knead 5 to 7 minutes. Add water and/or flour to make silk smooth. Bake at 325° for approximately 1/2 hour for every 1/4-inch dough. This is not to be eaten, for craft projects only.
Mix brown sugar and cinnamon. Wash, pare and cut apples; then slice. Melt 2 tablespoons butter in baking dish. Place half of the noodles in the dish, then half of the sausage and then half of the apples. Sprinkle with half of cinnamon and sugar that was mixed together. Layer remainder of ingredients. Dot with remaining 2 tablespoons of butter. Bake at 350° for 25 minutes. Serves 4.
Pull cauliflower apart in tiny pieces. Microwave peas for 6 to 7 minutes. Cool peas and mix with cauliflower, mayonnaise and Ranch dressing. Add salt and pepper to taste. Will keep about 4 days in refrigerator.
Spread crescent rolls on cookie sheet. Put slight amount of egg over crescent rolls. Bake until golden, approximately 8 to 10 minutes. When cool spread the beaten cream cheese, Miracle Whip and dry dressing over crescent rolls. Sprinkle chopped vegetables over cream cheese mixture. Sprinkle cheese last. Keep refrigerated until eaten.
Mix all ingredients together and put in loaf pan. Set oven to 400° and cook for 1 hour.
Melt oleo in baking dish; pour on top, but do not mix, the flour, sugar, baking powder, salt, vanilla and milk. Put on top of the batter the peaches and juice. Bake at 375° until done.
In a saucepan, mix sugar, gelatin and water. Remove from heat after dissolved well and hot. Blend in sour cream and vanilla. Chill until slightly thickened. Blend in 1 cup thawed Cool Whip. Chill in a 1-quart mold or put mixture in parfait glasses with fruit. Strawberries are especially good to layer with this mixture. Sweeten berries some.
Combine oil and garlic; simmer until garlic is golden. Add broccoli and wine; bring to boil and simmer 10 minutes. Pour mixture over cooked noodles.
Mix softened cream cheese with other ingredients. Form into a ball and chill. Before serving, roll in chopped pecans.
Rinse chicken and pat dry on paper towels. Dredge chicken in flour and saute in 2 tablespoons olive oil. Cook over medium-high heat for 5 minutes on the first side and 3 minutes on the second side. Reduce heat and add the remaining 2 tablespoons of olive oil to the skillet with thyme, rosemary, oregano and garlic. Stir to distribute herbs evenly. Add wine and chicken broth to the skillet and bring to a simmer. Cover and simmer over low heat for 10 minutes. Serve garnished with parsley.
Dump ingredients into mixing bowl. Mix on slow to combine for 30 seconds or so, then beat at regular cake mix speed (medium) for 3 to 4 minutes. Put into a Pammed or greased and floured Bundt pan and cook at 350° for 45 minutes. After cake is cooled, dust with powdered sugar or drizzle with powdered sugar, vanilla and water icing.
Or any combination of other fruits or vegetables (fresh green beans, frozen peas) a salad is possible. Cut the apple, tomato and celery in small cubes. Dice the onion and penny cut the carrot. If you have 1/4 to 1/2 golden raisins and some nuts (walnuts or pecans) chop them and add them. I cut some fresh basil and add that to the "cornucopia." Toss everything with honey-Dijon mustard salad dressing. What a taste-bud treat!
Combine all ingredients and mix well. Store in airtight container. Yields 2 1/4 cups mix.
Place asparagas in a baking dish. Mix flour, butter and liquid, and pour over asparagas. Put a layer of hard boiled eggs, a layer of cheese and then a layer of cracker crumbs. Pour mushroom soup over all. Bake 40 minutes at 400°.
Slice carrots and cook until tender. Chop onions and cook until tender. Slice squash (1/2-inch thick) and cook until tender. Mix vegetables all together. Add the soup and sour cream and mix together. Melt margarine and mix with Pepperidge Farm dressing.
Brown meat and onion in large pot. Add rest of ingredients (do not drain canned items). Simmer about 30 minutes.
Mix together the oil, vinegar, sugar, garlic powder, salt and pepper. Add the remaining ingredients.
Grease bottom and sides of glass cooking dish (13x9), add cooked rice. Put onion in skillet and saute, then add thawed broccoli, mushroom soup, milk, Cheez Whiz and salt. Cook about 15 min. Put this mixture over cooked rice and bake in oven at 350° until top begins to bubble. Serves 8-12.
Heat oven to 400°. Line a 15 x 10-inch jelly roll pan with foil (for easy cleanup). Mix all ingredients in a large bowl until well blended. Form into 1 1/2-inch balls using a heaping tablespoonful mixture for each. Place 1/4-inch apart in the lined pan. Bake 12 to 15 minutes until browned and no longer pink in center.
Mix the first 4 ingredients, sprinkling salt over mixture. Stir and let set approximately 5 hours; drain. Mix the sugar, vinegar and seeds. Bring to a boil. Add cucumber mixture and boil approximately 20 minutes. Pack in jars and seal.
Put cabbage, rice and ground beef in that order in a casserole dish. Mix other ingredients in a saucepan and bring to a boil. Pour over cabbage, rice and meat and bake in 350° oven for 45 minutes.
In a medium saucepan, bring the Dr. Pepper to a boil. Pour over the oats. Let cool. Cream together the shortening (or margarine) and sugar. Add eggs and beat until mixture is fluffy. Sift together brown sugar, flour, salt, soda and cinnamon and add to the creamed mixture. Stir in Dr. Pepper mixture and vanilla. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 40 to 45 minutes or until done. Remove from oven and spread topping over cake.
Mix cake mix and pineapple together- pour in oblong cake pan and bake for as long as directed on box directions.
Combine beef, onion, peppers, salt and pepper in a skillet; saute until meat is brown, stirring frequently to crumble meat. Drain well. Add tomato sauce, water and seasonings to meat mixture. Cook over very low heat for 10 minutes. Add additional water, if desired. Spoon into a shallow 2-quart casserole. Place cheese strips over meat mixture. Combine cornmeal, flour, buttermilk and egg; stir until well mixed. Spoon batter over meat mixture. Bake at 475° for 15 minutes, or until browned. Yields 4 to 6 servings.
Mix together; pour into 2 loaf pans. Bake at 350° approximately 1 hour.
Saute onions in butter and oil. Add remaining ingredients to onions with roast beef first; potatoes on top of roast. Cover mixture with milk. Cover and simmer about 30 minutes. Do not stir. Garnish with cheese if desired.
Mix all ingredients and pour over serving sized pieces of steak that have been browned. Sprinkle with 2 tablespoons flour. Bake, covered, in 350° oven for 2 hours.
Preheat oven to 350°. Mix crushed crackers, Parmesan cheese, garlic powder, parsley and pepper. Dip chicken pieces in butter, then dredge in cracker mixture. Arrange in single layer in shallow baking dish. Drizzle any remaining butter over chicken. Bake 15 to 20 minutes, then turn pieces and bake an additional 15 to 20 minutes (depending on thickness of pieces).
Remove seeds from peppers. Grind peppers and onions. Add boiling water until covered and let stand 5 minutes. Drain. Mix 1 pint vinegar and 2 pints water. Pour over peppers and onions; let come to a boil. Let stand 10 minutes. Drain. Mix 1 pint vinegar, salt, sugar and mustard seed. Add to mixture. Boil 2 minutes. Pour in jars and seal.
Cream margarine and sugar until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt. Add to creamed mixture. Stir in pineapple. Fill greased or paper-lined muffin pans half full. Bake at 375° for 20 to 25 minutes.
Bake cake as directed in 9 x 13-inch pan. Cool about 15 minutes. Punch holes in cake. Combine milk, sugar and half of the coconut in saucepan. Let come to boil and simmer 1 minute. Spoon over warm cake. Cool completely. Add rest of coconut to Cool Whip. Spread over cake. Keep refrigerated.
In a pan heat brown gravy. While gravy is heating, stir in onion, green pepper and red pepper. Continue to heat on a low fire for about 20 minutes. Place fried chicken in the pan. Spoon gravy over the chicken. Heat for another 10 to 15 minutes. Great when served over a bed of rice.
Boil sugar, milk and salt until it forms a soft ball in cold water. Remove from heat and stir in butter, vanilla and peanut butter. Beat until it cools slightly and thickens. Add nuts and spread in a 9 x 13-inch pan. Cool.
Saute onions and pepper in butter. Put into casserole dish and add the rest of the ingredients. Bake at 350° for 1 hour. Serves 4 to 6.
Dice all vegetables. Combine all ingredients. Salt and pepper to taste. Be careful with salt as Spam is salty. Cook for an hour or until potatoes are done.
Preheat oven to 375°. Melt oleo in about 9 x 9-inch baking dish. In mixing bowl, mix and combine sugar, flour, baking powder; add the milk. Pour this mixture on top of oleo. Do not mix.
Combine and let set in refrigerator for 8 hours. Before serving, top with grated cheese.
Preheat oven at 350°. Combine sugar, butter, cinnamon and corn syrup in pan and beat slowly. Knead loaves briefly, just until elastic, with kitchen scissors, snip dough into 1-inch pieces and arrange half (or 1 loaf) in a greased Bundt pan.
Cook chicken in pot 3/4 full of water. Add 2 teaspoons butter. Cook until done. Combine flour, eggs and salt together in a large bowl. Stir in tablespoons of water until dough is mixed together. Do not get dough consistency sticky. Roll out on floured board and cut in square or rectangle shapes. Cook on medium heat until done. Add black pepper, if you wish.
Mix the first 4 ingredients in large plastic bowl; refrigerate for 2 hours (do not drain). Add 2 cups sugar; stir well, then add vinegar, celery seed and other ingredients. Stir well; keep in fridge. Will keep up to 3 months. I usually keep them in a gallon glass jar. These are delicious!
Mix pretzels, melted oleo and sugar well. Put in 9 x 13-inch pan and bake at 350° for 10 minutes. Mix cream cheese, Cool Whip and sugar and spread over pretzel layer, when cool. Mix jello and boiling water. Add frozen strawberries. Refrigerate until almost set, then pour over cream cheese layer. Refrigerate 2 to 3 hours before serving.
Peel and grate potatoes. Combine all ingredients and spoon into well-greased 8 x 12-inch baking dish. Bake at 350° for 1 hour until browned.
Combine chocolate chips, butter and corn syrup in medium size saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies cereal, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch pan. Chill until firm.	Cut into 1 1/2-inch squares. Makes 48 squares. Store in refrigerator.
O, the comfort, the inexpressible comfort of feeling safe with a person. Having neither to weigh thoughts, nor measure words, but pouring them right out, just as they are!! Chaff and grain together. Certain that a faithful hand will take and sift them. Keep what is worth keeping and with the breath of kindness, blow the rest away. Amen.
Saute chicken in olive oil until done. Add next 3 ingredients. Add snow peas, cover and simmer for about 3 minutes, until snow peas are done. Cook noodles in boiling water, drain and pour over chicken mixture. Toss. Optional: Saute chicken livers and pur in with chicken. Serves 4.
Cut chicken in pieces and put in pot. Cover with water and boil until not quite tender. Take chicken out of pot and boil down to one cup.
Place half of fish fillets in a greased 9 x 9-inch shallow baking dish. Cover with 4 slices of cheese. Repeat. Sprinkle with thyme and parsley. Saute onion in oil over medium heat until lightly browned. Blend in flour, salt and pepper. Gradually stir in milk. Bring to a boil over low heat, stirring constantly. Boil 1 minute and pour over fish. Bake at 400° for 20 to 30 minutes. Makes 6 to 8 servings.
Place the first 3 ingredients in a large skillet; cook about 10 minutes. Mix in the remaining ingredients. Can place in crock-pot and cook all day. Add mushrooms 10 minutes before done.
Melt margarine in aluminum Dutch oven (don't use iron pot, as black iron will cause crawfish or shrimp to darken). Season crawfish or shrimp generously with Creole seasoning or salt and pepper. Add paprika to margarine. Saute crawfish or shrimp about 5 minutes. Remove crawfish or shrimp; set aside.
In a blender mix bananas, orange juice and lemonade. In a gallon container mix water, sugar and pineapple juice. Stir in banana mixture. Freeze mixture. About 3 hours before serving, take out of freezer to thaw. Add Sprite immediately before serving. Serves 25 to 30 people.
Cook spaghetti and drain. Cook green pepper in oleo. Stir in tomatoes, water, herb spice mix and grated Parmesan. Add spaghetti, chicken and 1/2 pound cubed Velveeta. Mix and pour into a 2-quart shallow casserole dish. Bake at 350° for 25 minutes. Take out and top with cheese slices. Cut in half diagonally. Return to oven until cheese melts. May be assembled and refrigerated overnight. Bake for 40 minutes. Makes 6 to 8 servings.
Cut cabbage as for stir-fry. If you like your cabbage tender, cook for a while before starting your casserole. Place cabbage in casserole dish. Mix celery soup with 1 can of water; pour over cabbage. Crumble corned beef over cabbage and celery soup. Mix mushroom soup with 1 can of water; pour over corned beef. Make cornbread batter according to your recipe, adding a little more milk to make batter thinner. Pour over casserole; bake until bread is as brown as you like it, about 30 to 40 minutes at 425°.
Mix all ingredients together. Pour over crushed ice. Makes 2 tall drinks. Garnish with fruit, as desired.
Mix together in 2-quart casserole. Top with 1 roll of Ritz crackers, crushed and tossed with one stick of margarine. Bake at 350° for about 30 minutes.
Crumble the cornbread and light bread into a large bowl. Pour enough of the turkey or chicken broth over the bread to make a right consistency. Stir and add other ingredients. Mix well. Pour into a greased container or pour over a turkey or chicken and cook at about 400° until done.