HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate, milk, and margarine on high for 1 1/2 minutes, stirring every few seconds. Stir until chocolate is completely melted and spread evenly in crust. Refrigerate for 30 minutes or until chocolate is firm. Then arrange banana slices over chocolate. Pour milk in a large bowl and add pudding mix. Beat with wire whisk for 1 minute. Let stand 5 minutes. Spoon over bananas and top with Cool Whip. Refrigerate for 4 hours until ready to serve. Makes 8 servings.
Combine first 6 ingredients. Mix well and shape into 1-inch meatballs. Brown in oleo over medium heat and drain. Place in baking dish. Combine cornstarch, vinegar and sugar in saucepan. Cook over low heat, stirring constantly, until clear and thick. Stir in remaining ingredients and pour over meatballs. Bake at 300° for 40 minutes. Makes about 6 dozen.
Sift together flour, salt and sugar. With pastry blender, cut in Crisco. Dissolve yeast in water. Add to flour mixture. Beat vigorously 2 minutes. Dust surface. Knead 25 times. Let rest 10 to 15 minutes. Spread on greased pan. Top with warm sauce and Mozzarella cheese. Bake at 425° for 15 minutes. Yields 1 cookie sheet size pizza.
Combine all ingredients; simmer until thick. Serve on hamburger buns with pickles and onions.
In large bowl, combine all ingredients; mix well. Spoon into dishes or large bowl. Chill 30 minutes. Refrigerate leftovers.
Mix the Ricotta, Mozzarella and spinach together. Make a pocket between the skin and the chicken breast or thigh. Fill the pocket with the cheese and spinach mixture. Place the chicken in a large baking pan. Brush with olive oil. Sprinkle with garlic salt, basil and Romano cheese. Cover with foil. Bake at 350° for 40 minutes. Remove foil. Bake at 350° for 20 minutes longer. Serves 6 to 8.
Cook macaroni, using package directions; drain. Brown ground beef in large skillet, stirring until crumbly; drain. Add macaroni, mushroom soup, tomatoes, cheese, green pepper and seasoned salt; mix well.
Mix all liquid ingredients. Layer in a 9 x 12-inch casserole dish, starting with chicken, chips and liquid mixture. Top with cheese. Bake at 350° for 30 minutes.
Cover bottom of buttered 9 x 13-inch baking dish with half of bread cubes. Layer broccoli, ham and cheese over bread. Top with remaining bread cubes. Combine eggs, milk, onion, salt and mustard; pour over strata. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350° oven until tests done when knife inserted in center comes out clean, 55 to 60 minutes. Let stand 10 minutes. Cut into squares.
Cream together butter or margarine, brown sugar and vanilla. Add flour and mix well. Add chocolate chips and chopped nuts and mix well. Press mixture into ungreased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 25 minutes. While still warm, cut into squares. Cool before removing from pan.
Cook squash; drain and mash. Add butter, onions, cheese, sour cream, salt and pepper. Put in dish; top with cracker crumbs. Bake at 350° for 45 minutes or until crackers are brown.
Day before serving: In pitcher, combine 2 cups orange juice with the water. Pour 2 cups orange juice mixture into a 3 cup ring mold. Reserve remaining orange juice mixture. Freeze mold until firm (about 3 hours). Arrange grapes, orange slices and strawberries around top of mold. Fill with reserved orange juice mixture. Freeze.
Mix all together. Drop cookies by teaspoon and sprinkle with sugar. Bake at 375° for about 15 minutes.
Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly. Turn into two greased 15 inch x l0 inch. x 1 inch baking pans. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers or plastic bags. Yield: 8 quarts.
Combine softened cream cheese, Worcestershire, garlic powder and Ranch dressing packet together and blend. Add shredded cheese a little at a time (fold in). Add ham a little at a time (fold in). Mold into a ball, using a piece of plastic wrap sprayed with cooking spray to mold it (this keeps the ball from sticking to the plastic). Roll in chopped pecans (chopped fine) and chill wrapped up in plastic. Serve with crackers and fruit.
Bring to a boil the raisins and water. Cool. Add soda to warm raisins. Cream sugar and shortening. Add eggs and blend together real well. Add dry ingredients and add soda and warm raisins. Mix together until well blended. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes or until golden brown.
Mix cooking oil, soy sauce, garlic and Accent. Marinate chicken pieces 2 hours in oil mixture, turning occasionally. Bake or broil chicken until done. Sprinkle sesame seed on chicken the last 10 minutes.
Mix limeade, Cool Whip, Eagle Brand milk and food coloring together. Pour in crust and freeze.
Brown pork tenderloin in skillet. In bowl, combine soup, milk, sour cream, half of shredded cheese and half of the French fried onions and mix into hash browns. Place potato mixture into a greased 9 x 13-inch baking dish. Place pork loin on top. Bake, covered, at 350° for 30 to 40 minutes. Sprinkle remaining cheese and French onions on top. Bake for 15 minutes. Eat and enjoy.
Place carrots and some water in blender; chop and drain in colander. Add raisins and mix. Let stand 30 minutes. I mix from time to time. Mix mayonnaise with sugar and sour cream; stir into carrots and raisins. Serve on salad plate lined with lettuce leaf. Sprinkle with chopped walnuts. Do not add walnuts to salad until ready to serve as they will become soggy and spoil the salad! Wait until the last minute. Stores well in refrigerator. Tastes great!
Mix oil, eggs, sugar and vanilla. Sift flour, salt, cinnamon and soda and add. Add chopped apples and walnuts. Batter will be very thick. Place in a well-greased loaf pan. Bake 1 1/2 hours at 300°. Cool 10 minutes. Remove from pan while still warm. Cover with sugar and wrap in foil. Makes 2 loaves.
Mix all ingredients in a 9-inch pie plate. With hand, mash and spread dough to sides and in bottom to desired thickness.
Boil chicken until done. Reserve stock. Remove skin and tear into bite size pieces. Cook spaghetti in stock from chicken. Reserve broth again. Melt Velveeta cheese in 1/2 stock over low heat, stirring often. Combine all ingredients except stock. Mix good. Add stock so that mixture is little soupy. Bake, uncovered, in 13 x 9 x 2-inch dish for 45 minutes to 1 hour at 350°. Do not cook dry. Add more stock if needed. It is easier to blend all if you break spaghetti in half before cooking.
Mix tuna, onion, celery and mayonnaise and set aside. Cook egg noodles until slightly firm.
Place zucchini and onion in 10 x 6 x 2-inch dish. Cover with plastic wrap, turning one edge back slightly to vent. Microwave on High 10 minutes. Drain. In large bowl, mix together eggs, cheese, salt and pepper. Add zucchini and onions, stirring well. Grease dish in which vegetables were cooked. Pour mixture into dish and cover with plastic wrap. Microwave on High 6 to 8 minutes until center is set. Rotate dish 1/2 turn after 6 minutes. Makes 4 to 6 servings.
Prepare gelatin as stated on package. When it has set slightly, add other ingredients. Chill and serve on a crisp lettuce leaf.
Preheat oven to 375°. Combine ground beef with all ingredients except cheeses. Pat ground beef mixture into bottom and sides of a 9-inch pie pan. Bake for 30 minutes. Drain off fat. Sprinkle with Mozzarella and Parmesan cheeses. Return to oven for 15 minutes longer. Slice into wedges and eat!
Melt butter and add sugar; stir and let dissolve. Let cool and add eggs. Mix all ingredients well. Crush vanilla wafers. Add coconut, pecans and milk, then pour into large bowl and mix all ingredients well. Oven temperature: 325° for 1 hour 20 minutes.
Cream shortening, sugar and eggs. Beat well after each. Add sifted dry ingredients (flour, soda, baking powder and spices alternately with	buttermilk. Add jam, raisins, nuts, grape juice and vanilla. Bake in 3 greased and floured 9-inch pans at 350° for 30 to 35 minutes.
Mix all ingredients well. Put a little powdered sugar on your hands. Shape into small balls. Shake a few times in a bag of powdered sugar. Store in tin or refrigerator.
Melt oleo in a large skillet. Add onions and celery. Cook until onions are soft. Remove from heat and place in a bowl. Add remaining ingredients and seasonings. Toss lightly to combine. Makes about 4 cups.
Mix pudding mix and milk. Beat. Add Eagle Brand milk and Cool Whip. Mix well.
Partially freeze meat and thinly slice across grain; set aside. For sauce, combine next 4 ingredients. Preheat wok and stir-fry veggies in oil. Transfer to dish. Stir-fry 1/2 meat at a time, then set aside. Add water and sauce to wok. Stir until thickened, scraping bottom. Stir in meat and tomato until heated and spoon over veggies. Top with extra Blue cheese.
Brown beef and onions; drain fat. Stir in tomato sauce, taco mix and olives. Separate crescent dough into 8 triangles. Shape triangles in ungreased 9 x 10-inch pie pan, pressing up the sides to form a crust. Sprinkle 1 cup corn chips over bottom of crust; fill with meat mixture; spread sour cream over meat. Cover with cheese. Sprinkle remaining corn chips over top. Bake at 375° for 20 to 25 minutes, until crust is golden brown. Serve in wedges, topped with lettuce and tomatoes. Salsa on the side.
Cook onions in butter until lightly browned, about 15 minutes. Add beef broth, water and Worcestershire sauce. Simmer 20 minutes. Sprinkle sliced hard rolls or French bread generously with Parmesan cheese. Broil until lightly browned. Float atop each serving of soup. Serves 4 to 6.
Place milk and syrup in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds longer or until smooth. Makes 2 servings.
Make a large salad with lettuce, tomatoes, onion, olives and carrots; toss well. Pour in Ranch Style beans (juice and all). Add cheese and mix well. Pour Fritos over all. Add 1/2 bottle Russian dressing (small bottle). Mix all and enjoy.
Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute. Add 1/4 cup sugar, flour, salt and milk. Cook over low heat, stirring until the gelatin dissolves and mixture is hot. Remove from heat and chill until the consistency of unbeaten egg white. Add vanilla and almond extracts. Beat at medium speed with an electric mixer until smooth. Combine fruit and powdered sugar, tossing to coat. Set aside. Beat whipping cream until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form. Fold fruit mixture, whipping cream and 1 cup coconut into gelatin mixture. Spoon into pastry shell. Sprinkle with remaining coconut. Chill 8 hours.
Soften the cream cheese. Smooth into bottom of casserole dish. Cover with onions. Cover with chili. Cover with grated cheese. Heat in microwave until cheese melts and bubbles. Serve with tortilla or nacho chips. Recipe easily doubles.
Cream together the butter or margarine and sugar until light and fluffy. Add the eggs and salt and mix well. Dissolve the baking powder and baking soda in the sour cream and add to the creamed mixture. Stir in the banana pulp. Gradually add the flour, vanilla and the chocolate chips. Pour into well-greased and floured loaf pan. Bake in 350° oven for about 1 1/2 hours.
Mix warm water with sugar and 2 packages of yeast. Mix until dissolved. Mix in salt and flour. Knead like biscuit dough. Pat dough into a rectangle and let rest for ten minutes. Cut rolls with a biscuit cutter and place on an oiled 9x13 pan. Let rise for 2 hours, then bake 10 to 12 minutes in a preheated 400 degree oven. These are both easy and delicious.
Mix together and let mixture set in refrigerator before serving. Serve with large Frito scoops.
In a 2-quart saucepan, combine sugar, brown sugar and butter. Cook over low heat, stirring occasionally, until butter is melted and sugar has dissolved, 6 to 8 minutes. In a large mixing bowl, combine cooked mixture with ice cream. Beat at medium speed, scraping bowl often until smooth, 1 to 2 minutes.
Cream shortening, sugar and eggs. Sift dry ingredients and add with juice and cherries and nuts. Bake at 350° for 1 hour in small loaf pans filled a little over half full.
In medium skillet, cook beef and onion until beef is browned. Drain off Fat. Add soup and water. Reduce heat to low, cove rand simmer 5 minutes. Divide meat mixture among taco shells. Top with cheese, lettuce, tomatoes and sour cream.
In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a large greased baking dish. Top with soup. Sprinkle half of the meat over soup.
Combine sugar, flour and salt. Blend in butter, add beaten eggs, water, rind and lemon (cut into slices) to sugar mixture. Put in unbaked pie shell. Top with crust and pick with fork. No slits in top. Filling will be real sugary. Bake at 400° for 30 to 35 minutes.
In a small bowl, combine baking yeast and warm water, keep stirring until dissolved. Add chicken or beef broth. Mix together flours, brewer's yeast, powdered milk, bulgur, corn meal, parsley flakes and garlic. Add liquid to mixture. Dough will be stiff. (Add more stock if you must.)
Cream butter and sugar; add egg. Sift in dry ingredients and mix well. Put in balls the size of a walnut. Flatten with fork or fingers on baking sheet. Sprinkle with colored sugar if desired. Bake at 375° for 8 to 10 minutes or until edges are golden brown.
Sprinkle chops with salt and pepper. Dredge in flour. Brown in hot oil over medium heat. Drain. Place in casserole. Set aside. Stir onion and garlic into drippings. Cook. Add wine and stock. Simmer 3 to 5 minutes. Saute mushrooms in butter. Add mushrooms, thyme and bay leaf to skillet. Pour wine sauce over chips. Cover. Bake at 350° for 45 minutes. Remove bay leaf.
Boil, bone and dice chicken. Cook spaghetti in chicken broth. In separate pot, saute onion and pepper in oleo. Add to chicken and spaghetti. Next add rest of ingredients. Warm all ingredients in oven for 20 or 30 minutes. Serves 5 to 6 people.
Fold 1/2 cup sugar into sliced strawberries. Set aside. Beat remaining sugar into cream cheese. Whip cream. Fold into cream cheese mixture. Cut cake into slices about 1/3-inch thick. Arrange a layer of slices in a bowl. Put a layer of berries and a layer of cream. Continue layering, ending with cream. Makes 6 to 8 servings.
Rub salt and pepper over the surface of the lamb and bake in a moderate 350° oven (180° C) for 1 hour. Mix the coffee, cream and sugar and pour over the lamb. Continue cooking for the remainder of the cooking time, calculated at 30 minutes per pound (60 minutes per 1 kg.), basting frequently. Add a little water if the liquid evaporates too much during cooking. When cooked, remove the lamb; skim off fat from the pan, putting aside 2 tablespoons of fat in the saucepan. Stir in the flour and cook for 1 minute. Add enough water to the roasting pan to make 2 cups of liquid; stir well, lifting off any baked on juices. Heat the fat in the saucepan, stir in the flour and cook for 1 minute. Add the liquid from the roasting pan and stir until the sauce thickens and boils. Add the currant jelly and stir until jelly is completely absorbed.
Preheat oven to 350°. Pound chicken breasts to same width to prevent uneven cooking. Spray 2-quart casserole dish with Pam. Arrange breasts in casserole, add salt, pepper and Accent. Cover breasts with sliced onions, peppers and mushrooms. Add lemon juice. In a small bowl, mix soup with 1/2 can water; use more if you would like a gravy. Pour over ingredients and top with shredded Cheddar cheese. Cover and bake for 1 hour.
Mix soup mix and bread crumbs. Dip pork chops in beaten egg, then in bread crumb mixture. Place in lightly greased shallow pan. Bake, turning once, for 1 hour at 350°.
Place lemonade concentrate in pitcher. Add ginger ale and mix. Slice lemon. Add lemons and raspberries to juice mixture. Serve over ice.
Mix in blender, then add 1 cup and 3 tablespoons vinegar and 3 cups and 3 tablespoons oil. Mix well again. Let stand for 1 or 2 days before serving. Refrigerate.
Layer ingredients in order given in deep dish casserole. Bake 2 hours in a 350° oven, covered.
Pour the butter into the pan. Mix above ingredients and pour over the butter. Spoon the peaches over the top, and sprinkle more sugar over the top. Bake for 1 hour at 325 degrees.
Turn into greased loaf pan. Bake at 350° about 50 minutes.
In a large frying pan, brown beef in butter. Remove from pan. Add onion and cook until golden brown. Remove from pan. Blend flour into butter. Add consomme and seasonings. Stir until gravy is smooth. Add sour cream. Place noodles in bottom of a large casserole. Cover with mushrooms, onion, beef and then gravy. Bake, covered, at 350° for 45 minutes.
Boil sugar and Karo for only 1 minute.	Take off heat and add peanut butter. Pour over cereal. Drop by spoonfuls onto wax paper.
Beat eggs until foamy. Add and mix well, oil, sugar, zucchini and vanilla. Add and mix well, flour, salt, soda, cinnamon and baking powder. Add chopped nuts. Pour into greased loaf pans. Bake at 325° for 1 hour. Makes 2 loaves.
After you kill the possum be careful not to let him get away. While you're talking and planning how you're going to eat him, he's going to be slipping right from under your nose. All he was doing was playing possum. Skin him and clean him before you go another foot, then the mess is gone and he won't get away. When you get him home, rub salt and pepper all over his body, then run a mixture of vinegar and brown sugar over the salt and pepper. Wrap up the possum in a good baking pan and let it stand in the refrigerator overnight. The next morning put the pan with the possum still in it (hopefully) on top of stove. Add 2 or 3 spoons of bacon fat and sear him on all sides. Then add chopped onions (2 of them). Put in the oven and bake for 1 hour at 350°. Pull him out and roll him over and now you can add your sweet potatoes (just surround him with 'em). Put back in the oven and bake for another 1 1/2 hours or until he is tender and juicy.
Mix dry ingredients. Add melted butter. Line the bottom and sides of pan. Do not bake.
Place peels from fruit, cloves and cinnamon in a pan of water. Let this simmer several hours and it will fill the house with a wonderful aroma. By adding more water when needed, this batch can be used for 2 or 3 days, then you may start all over again with a fresh batch.
Mix together the melted oleo and crushed graham crackers into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Beat together the powdered sugar, oleo, vanilla and eggs for 15 minutes until light; spread over graham crackers. Spread drained crushed pineapple over top. Layer bananas on pineapple mixture. Top with Cool Whip; garnish with cherries and nuts. Chill overnight.
Open can of beans and pour in saucepan. Add all ingredients, except bacon. Cook over slow heat until well blended and butter is melted. Cook bacon in microwave until crisp. Pour beans in casserole dish. Lay or crumble bacon on top of beans. Bake in oven at 300° for about 1 hour. If in a hurry, just simmer in saucepan about 30 minutes instead of baking.
Clean peppers and split down sides. Drop into boiling water for 3 minutes. Brown hamburger and onions; add salt and chili powder. Add cheese to mixture until melted. Fill peppers and wrap in crescent rolls. Bake in 350° oven until brown.
Brown beef and onion until done, drain grease. Mix in green chiles and 1/4 c. cheese. Put 1/3 to 1/2 c. meat mixture onto each tortilla and roll up. Mix soups and enchilada sauce until smooth. Put a small amount in bottom of baking dish. Place tortilla in dish, cover with remaining sauce.
Beat the egg whites until stiff. Add 1/2 of the brown sugar and continue to beat to blend, then add the other half and the vanilla and continue to blend. When all is added and stiff, stir in the pecans. Drop by teaspoon onto a brown paper bag on cookie sheet and bake at 275° for 1 hour.
Make crust. (To make sugar free, add butter and add cinnamon to graham crackers - no sugar.) Place in freezer until ready to use. In medium saucepan, combine Jell-O, pop and cornstarch. Heat until all ingredients are dissolved and thickened. Slice strawberries. Make sure they are completely drained. Add to liquid. Pour into crust. Refrigerate. Makes 1 pie.
In large bowl, combine all ingredients, except whipped cream. Just before serving, fold in whipped cream. Makes 6 one cup servings.
Use any amounts desired; dice in bowl and add Italian dressing. Best if made the night before.
Brown beef in skillet and drain. Add next 5 ingredients and let it come to a bubbly boil. Pour in casserole dish. Cut biscuits in half and place around edge of dish. Sprinkle cheese on top and bake in preheated oven at 350° for about 25 minutes.
Soak beans overnight. Simmer everything listed for 3 hours, then take out pork hocks, discard skin, fat and bones. Cut up meat and return to soup.
Combine all ingredients. Bring to a boil. Reduce heat to low. Simmer, covered, 45 minutes.
Mix together. Grease skillet or pan. Bake at 450° for 15 to 20 minutes.
Mash cooked potatoes well. Add chopped onions, pickles, celery salt and salt. Combine well as you add salad dressing and cooked eggs. Refrigerate promptly. Serves 12.
Combine clams with juice of 1 lemon, onion, green pepper, butter, garlic, parsley flakes, oregano and cayenne pepper. Simmer until onion and green pepper are soft. Add bread crumbs. Place in a shallow baking dish (pie plate is good). Dot with Parmesan and Cheddar cheeses. Sprinkle with paprika. Bake at 325° for 35 minutes. Serve with Matso.
Cream together margarine, flour and sugar. Add milk and boil under slow heat until creamy. Add coconut (1/4 to 1/2 cup) and nuts as desired. Add vanilla. Cool and ice cake.
Slice each wiener into 6 pieces and set aside. Combine catsup, brown sugar and bourbon. Simmer slowly 1 1/2 hours, stirring occasionally. Add wieners to sauce and simmer 45 minutes longer. Serves 6 to 8.
Mix vanilla pudding and milk according to directions. Set aside. Mix cream cheese and Cool Whip together. Add to pudding. Break Oreo cookies into pieces. Pour butter on cookies. Mix some of the cookies into creamed mixture. Put mixture into serving bowl. Top with most of the broken pieces of cookies.
Break spaghetti in half and cook in boiling, salted water, just until tender; drain. In a medium bowl, beat eggs and Parmesan cheese. Add warm spaghetti and toss to mix. Line a buttered 10-inch pie plate with the spaghetti mixture.
Combine all ingredients and place in a 350° oven for 20 to 30 minutes until hot and bubbly and top is slightly browned. Serve with corn chips or crackers.
Mix tomato sauce, tomato paste, tomato soup, kidney beans (do not drain), sugar and chili powder into large pot. Put burner on low heat, stirring occasionally. Brown ground beef draining off as much grease as you can. Add meat to sauce and let simmer 1 1/2 to 2 hours.
Mix the potato mixture. Put in a baking dish. Make sure there is room for the topping. Bake at 350° for 25 minutes.
Reduce by boiling vinegar, wine, shallots and tarragon to 2 tablespoons. Strain and incorporate into Hollandaise with parsley. Makes 2 cups.
In a saucepan put water and Knox gelatine. Let stand 5 minutes to soften. Let strawberries thaw. Heat and stir gelatine over low heat just until it dissolves. Remove from heat. Add sugar. Stir until dissolved. Stir in undrained thawed berries. Chill until partially thick. Fold in whipped topping. Cut cake portion into cubes. Place in large bowl. Pour strawberry mix over cake and mix gently. Pour into 8-inch square Pyrex pan. Chill until firm. Garnish with fresh berries if you wish. Serves 9.
Cream margarine; gradually add sugar, beating well until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Add pecans.
Sprinkle brisket with garlic powder, celery salt, onion powder and liquid smoke. Place in oven-cooking bag. Seal bag. Pierce bag once. Place in slow cooker. Cook on low for 13 to 18 hours.