HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and add 2 tablespoons sugar and pretzels. Spread on bottom of 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool. Mix cream cheese, Cool Whip and 1/2 cup sugar; spread on top of baked pretzels. Dissolve jello in 2 cups hot water; add strawberries and mix well. Refrigerate. When it starts to set, pour over cream cheese mixture. Refrigerate.
Mix well; put into covered bowl and let stand in fridge for 24 hours. Make into logs usually five; wrap in foil so it's water tight. Put into large pan; cover with cold water. Bring to a boil and boil hard for 1 hour. Cover with heavy plate when boiling.
Score the surface of the ham with shallow diamond shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture and place ham on a rack in a roasting pan. Bake uncovered at 325° for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees.
Cream butter, sugar & brown sugar. Blend egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in 9 x 13 inch pan. Bake at 350° for 20-25 minutes. Sprinkle with chocolate chips. Let stand for 5 minutes to melt. Then combine sifted powdered sugar, peanut butter and evaporated milk.	Mix well. Spread chocolate evenly after chips have melted. Drizzle with peanut butter mixture. Makes 24 bars.
Beat cream cheese, margarine and syrup together; blend well. Add peppermint flavoring and 4 cups powdered sugar. Mix well. Divide into thirds; knead few drops food coloring into each 1/3 (2); leave 1/3 white.
Mix all ingredients together (potatoes still frozen). Pat into casserole dish. Bake at 350° for 45 minutes to 1 hour, until heated through.
Mix all ingredients together and shape into a ball. Refrigerate. Makes a pretty cheese ball for Christmas.
Combine flour, soda, salt, 2 cups sugar, coconut, 3/4 cup buttermilk, oil, eggs and 2 teaspoons vanilla in a large mixing bowl. Beat at medium speed for 5 minutes. Stir in pineapple and nuts. Pour batter in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean.
Pour grits into boiling water. Add grated onion and salt. Cook 2 to 5 minutes as directed on grits box. Add oleo, Cheez Whiz and Cheddar; season to taste with garlic powder and cayenne pepper. When mixture has cooled slightly, add 2 eggs, beaten. Can be served as is, or baked in oven until bubbly.
Cook meat, onion and green pepper in hot fat until onion is golden. Add soy sauce and tomato soup. Heat to boiling. Pour over noodles and mix. Bake at 350° for 30 minutes. More noodles can be added to stretch casserole.
Melt jelly and chili sauce together over low heat. Meanwhile, mix remaining ingredients and form meatballs. Cook over medium heat until done. Mix with jelly mixture and toss until covered. Simmer 1/2 hour.
Beat eggs, add sugar and milk. Add flour, drained corn, butter and seasonings. Cook at 400° for 45 minutes in covered casserole dish.
Put tea in boiling water. Let set until clear. Pour into half gallon pitcher. Add sugar and dissolve. Add cold water until the pitcher is 3/4 full, then add pineapple juice, grape juice and fresh lemon. Serve with ice or hot.
Combine flour and brown sugar; cut in margarine until like fine crumbs. Add nuts and coconut. Mix well; set aside 1/2 cup. Press remaining crumbs in greased 9 x 13-inch baking pan. Bake at 350° for 12 minutes.
Combine flour, 1 cup butter and sour cream in bowl; mix well. Chill for 2 hours to overnight. Divide dough into 4 portions. Roll each portion into 1/4-inch rectangles on floured surface. Spread rectangles with 1/2 cup butter. Sprinkle with mixture of brown sugar and pecans. Roll as for jelly roll, sealing ends and side. Freeze for several hours. Place frozen rolls on cookie sheet. Bake at 375° for 25 to 30 minutes.
Heat tomato soup. Soften gelatin in cold water; add to soup. Mix in cream cheese until dissolved. Cool in refrigerator, then fold in celery, onion and mayonnaise. Fold in shrimp. Chill. Serve with fancy crackers.
Let water, sugar, raisins and soda boil for 5 minutes; cool. Add shortening. Let this mixture be completely cool and add flour, cinnamon, cloves, allspice, baking powder, pecans and gumdrops. Place in tube pan, greased and floured. Bake 2 1/2 hours in 300° oven. Store while hot in box. Cover as soon as possible.
Cream sugar and margarine; add eggs, one at a time and beat. Add flour slowly. Bake at 350° for 25 to 30 minutes. Use 13 x 9 pan or bake in 3 (8-inch) layers. Grease and flour pans.
Preheat oven to 350°. Combine first 4 ingredients into a saucepan. Bring to a simmer. Cook over medium heat about 13 minutes or until liquid is absorbed and mixture is thick. Spoon into blender or food processor and process until smooth; set aside.
Mix everything in an 8 x 8-inch baking pan. Cut 3/4 stick butter over the top. Cover pan and bake at 350° for 15 minutes. Stir and bake 15 minutes longer or until water is absorbed.
Blend the ingredients real good. Add 2 cups oil; blend slowly. Keep in refrigerator. Good on most anything.
Brown meat in heavy skillet. Add onion and pepper; cook about 2 minutes, stirring frequently. Add tomato sauce, salt, oregano, basil and pepper. Stir well to blend. Cook 5 to 10 minutes. Place eggplant in buttered 13 3/4 x 9 1/2 x 2-inch baking dish. Pour meat mixture over eggplant. Bake in a moderate oven at 350° for about 20 to 25 minutes or until hot and bubbly. Arrange cheese slices on meat. Continue to bake 5 to 10 minutes or until cheese melts.
Combine soup, milk and lime juice in a saucepan. Blend thoroughly. Heat through, stirring occasionally. Chill for at least 6 hours. Before serving, blend in banana and grapes. Garnish with lime rind and nutmeg.
Brown beef and onion in skillet. Drain excess fat. Add tomatoes, macaroni, salt and pepper. Simmer 10 minutes, stirring occasionally. Pour into casserole. Top with grated cheese. Cook at 350° until cheese melts.
Brown chicken; drain off fat. Season with salt and pepper. Add onion to skillet; blend in paprika. Stir in wine, bouillon and 1/4 cup water. Bring to boil. Reduce heat. Cover. Simmer 20 minutes. Remove chicken to serving platter; keep warm. Combine sour cream and flour; stir into liquid in skillet. Heat, stirring until thick. Serve with chicken over noodles.
Cream butter and brown sugar. Add flour and nuts. Blend until crumbly. Set aside 2 cups. Press remaining mixture into a 13 x 9-inch rectangular pan. Bake for 12 to 15 minutes in 350° oven. Beat together granulated sugar and cream cheese. Add remaining ingredients. Spread over previously baked crust. Sprinkle with reserved crumbs. Continue baking for 25 minutes. Cool and cut.
Preheat oven to 375°. Lightly grease cookie sheet. In a large bowl, sift dry ingredients. Add raisins. Mix egg, buttermilk and margarine together. Combine with flour mixture. Knead lightly on a floured board. Shape into a ball. Place on a cookie sheet; flatten into a 7-inch circle. Bake 30 to 40 minutes or until top is golden and loaf sounds hollow. Brush top with melted margarine.
Mix together. Cook over medium heat for 20 minutes. Top each serving with sour cream, shredded Cheddar cheese and crushed taco chips.
Dissolve jello in 2 cups of boiling water. Add 2 cups 7-Up. Add pineapple. Let set. Cook dressing of eggs, sugar, cornstarch and pineapple juice until it bubbles and thickens. Cool. Add 1/2 small Cool Whip (or 10 ounces) to cooled mixture. Cover top of set jello mixture.
Put all ingredients in mixing bowl; beat well; pour into a tube pan. Bake at 350° for 1 1/2 hours.
Wash beans. Cover with water and add seasonings. Let boil until beans are done. Just before serving, put 4 or 5 cut up Mexican hot links into the beans. Let boil for 5 or 10 minutes longer.
Cook broccoli 5 minutes in salted boiling water; drain well. Combine soup, mayonnaise, eggs, onion and cheese. Add drained broccoli; mix well. Pour into greased 1 1/2-quart casserole dish. Sprinkle crackers on top. Bake at 400° for 20 minutes. Serves 6 to 8.
Mix melted butter with crushed crackers. Sprinkle 3/4 of cracker mixture in a 9 x 13-inch pan. Layer cut up chicken breasts over cracker mixture. Layer water chestnuts. Mix soups and sour cream. If the mixture is too thick, add milk to thin. Pour mixture over the chicken and chestnuts. Top with remaining crackers. Bake at 375° for 30 minutes, or until brown.
Mix all ingredients together. Place in Tupperware holder or canister. Use 2 teaspoons for each cup of water. Add ice to glass and enjoy ice tea.
Break apart mei fun (rice noodles) and deep fry in hot oil, above 350°. Noodles will fry within seconds and will be white and crisp when done. Drain and set aside.
In a large heavy saucepan, mix sugar and milk. Bring to a rolling boil, stirring constantly. Boil for 6 minutes. Remove from heat. Add butter and chocolate chips. Stir. (I use electric mixer.) Just when you think you've stirred enough, you haven't so keep stirring until all the butter gets blended in and loses its gloss. Stir in vanilla and nuts. Pour in a 13 x 9-inch pan. Store in refrigerator until firm.
Blend poppy seed and buttermilk; let stand overnight in refrigerator. Next morning beat egg yolks, sugar and margarine together until fluffy. Add poppy seed and buttermilk alternately with flour and baking soda, mixing well. Add butter flavoring and almond extract; blend. Beat egg whites stiff and fold into batter. Pour into greased Bundt pan and bake in preheated oven at 350° for 1 1/4 to 1 1/2 hours.
Mix according to package directions. Fold in the rest of the ingredients and bake according to package directions. Pan will be heavy. Brownies will be moist.
Combine all ingredients in a medium nonstick skillet; stir well. Cover and cook over medium heat 10 minutes or until peaches are tender. Serve as a fruit side dish, a sauce for fat-free pound cake, angel food cake or low-fat vanilla ice cream or an accompaniment to ham or roast pork.
For cake coloring, I pour this in the cup with my oil and wrinch out bottle with water as part of the water. Beat all up and pour into 3 well-greased 8-inch cake pans. Bake at 350° for 30 to 35 minutes.
Combine all ingredients, except chicken, in a saucepan. Simmer for 10 minutes. Wash and dry chicken and place in baking dish. Pour half or all of the barbecue sauce over chicken. Bake at 350°, uncovered, for 50 to 60 minutes, basting with remaining sauce every 15 minutes.
Combine all ingredients in a large mixing bowl and stir with a spoon until thoroughly mixed. Spray a 2-quart casserole dish with nonstick cooking spray. Pour beans into dish. Lay raw bacon strips on top of bean mixture to cover entirely. Bake at 325° for 1 hour. Decrease temperature to 300° and bake 2 more hours.
Bring vegetables to a boil in the chicken stock. Add salt and simmer until tender. Cool. Place in a blender. Add cream and pepper. Blend until smooth and creamy. Pour back into pan and add potato soup; mix well. Heat until hot; add cheese in chunks, stirring on low heat until the cheese melts. Serve garnished with lemon slices. Can be frozen.
Combine tomatoes and juice in saucepan. Simmer 30 minutes over low to medium heat. Cool slightly and place in blender or food processor. Add basil and process to puree. This will have to be done in batches. Return to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving. Garnish with more fresh basil. Serves 8.
Place fillets in single layer in buttered baking dish. Brush with lemon juice and let stand for 10 minutes. Combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco sauce. Broil fillets 3 to 4 inches under preheated broiler for 5 minutes. Spread with cheese mixture and broil for an additional 2 to 3 minutes. Watch carefully! Sole or any other fresh, white fish can be substituted for orange roughy. Makes 4 servings.
Put liquids in bottom of 22 cup percolator. Combine other ingredients in basket and perk.
Brown beef and onion; pour off fat. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer for 30 minutes. Cook noodles. Mix cream cheese and sour cream. In a 2-quart dish, layer noodles, meat, sauce, cheese mixture and cheese. End with cheese. Bake for 20 minutes at 350°.
Place fish in non-metal baking dish. Combine remaining ingredients except marmalade and cornstarch. Mix to dissolve orange juice concentrate. Reserve 1/2 cup for sauce. Pour remaining mixture over fish. Cover fish and marinate in refrigerator at least 45 minutes. Turn at least once.
Pour mixture over top of meat in pan and mix well. Top with Mozzarella cheese slices. Bake in 350° oven until cheese melts, about 1/2 hour.
Melt 1 stick margarine and mix with graham cracker crumbs. Press into a 9 x 13-inch pan and refrigerate. Cream 2 sticks of margarine. Add powdered sugar and eggs. Beat for 15 minutes. Spread mixture over crust. Cover with pineapple. Layer with sliced bananas. Spread Cool Whip over top. Garnish with cherries and nuts. Refrigerate. Serves 15 to 18.
Mix cake mix, eggs, oil, water and frosting in mixer for 2 minutes. Pour into greased and floured Bundt pan. Bake at 325° for approximately 1 hour or until brown. Cool in pan 30 minutes before turning out cake.
Soak beans overnight; drain. In large pot saute in hot oil, garlic, onion and fresh vegetables for 10 minutes. Stir; add rice, beans, salt, pepper and bean stock. Cover; simmer until beans and rice are tender and most of soup has been absorbed. This usually takes about 1 1/2 hours. Add cheese and mix thoroughly. Serves 6 to 8.
Cook first 3 ingredients for 10 minutes. Stir every 2 minutes. With a mixer, mix in chocolate chips and marshmallow cream. Pour into a greased pan and cool.
Combine butter, egg, bananas and buttermilk; mix until smooth, then add dry ingredients and nuts. Place in an 8 x 4-inch loaf pan. Bake at 350° for 1 hour.
Mix first 5 ingredients together, then spread into a baking dish. Crush cornflakes over mixture so that no potatoes are showing. Squeeze butter over top and bake at 350° for 45 minutes.
Slice or dice the beets; set aside. Combine sugar and cornstarch. Add vinegar and water and boil for 5 minutes. Add beets and simmer 1/2 hour. Add butter and season with salt and pepper. Serves 6 to 8 persons. Great with pork.
Brown the onion and ground beef. Drain. Mix the the tomato sauce, bread crumbs, oregano, salt and pepper to taste. Place in unbaked deep dish pie shell.
Mix all together. Drop by teaspoonfuls on waxed paper. Bake on waxed paper on ungreased cookie sheet at 250° for 20 to 25 minutes.
Melt butter in 9 x 13-inch pan. Cover with pie filling. Mix sugar, flour, salt, baking powder and milk. Pour over pie filling. Bake at 350° for 30 minutes or until brown.
Wrap chicken in bacon strips; secure with toothpicks. Line casserole with chipped beef; lay chicken breasts on this. Mix soup and sour cream; pour over breasts. Salt and pepper to taste. Cook at 300° for 2 hours or until done. Serves 12.
Cream sugars and shortening; add eggs, vanilla and soda in water. Blend well. Add flour, oats, cereal, nuts and coconut and stir until well mixed. Drop on greased cookie sheet. Bake at 375° until brown.
Boil chicken. Cool, remove chicken from bones. Break, bread. In bowl, add all ingredients together. Add dash of sage. Also add chicken broth; mix well. Pour into 9 x 13-inch buttered pan and bake in 350° oven for 40 or 50 minutes or until brown.
Mix cherry pie filling with strawberries. Fill pie shells and cover with pie shell. Bake 425° oven until golden brown.
Cream first 3 ingredients. Add and mix next 2 ingredients. Sift and add next 4 ingredients. Stir in remaining ingredients. Bake 8 to 10 minutes at 350°.
Variations: Oatmeal or 3 tablespoons liver powder or wheat germ.
Place cooked macaroni, cheese, salt and pepper in alternate layers in buttered, large baking dish, ending with cheese. Pour milk over. Sprinkle with paprika. Bake 35 to 45 minutes or until golden brown on top.
Cook sugar, milk and butter in a 3-quart mixing bowl. Cook on Full power for 10 to 13 minutes. Stir 3 times during cooking time. Beat in the marshmallows, peanut butter and vanilla until creamy. Pour into greased 8 x 8 x 2-inch dish.
Mix egg and water (do not beat). Add pecans and stir. Mix the sugar and cinnamon separately and then mix with pecans. Bake on buttered foil for 30 minutes at 325°, stirring several times.
Boil chicken; remove from bone and chop into small pieces. Set aside. Mix soup and sour cream together; set aside. Cover bottom of dish lightly with soup mixture. Lay flat each tortilla, pieces of chicken, sprinkle of green onions and grated cheese. Roll up like a jelly roll. Place each tortilla, seam side down, in an oblong Pyrex dish. When all tortillas are in dish, spread remaining soup and sour cream mixture over tortillas and then remaining grated cheese. Cover with foil. Bake 30 to 45 minutes at 350°.
Melt butter in skillet. Add potatoes and pepper and brown slightly. Add garlic, salt and pepper. Pour eggs over potatoes and cook until eggs form soft curds, stirring constantly. Mix in crumbled bacon. Sprinkle grated cheese over top. Place skillet in oven or under broiler until cheese is melted. Makes 8 servings.
Brown ground chuck in skillet. Add salt and pepper to taste. Add garlic salt, chopped onion and peppers. Cook until onions and peppers are steamed. Drain string beans. Add to meat mixture on low heat; steam about 10 minutes.
Melt chips in double boiler. Add milk and mix well. Chill and cut into pieces.
Slice onions into thick slices. Soak in ice water for about 15 minutes. Drain and coat with flour. Dip in eggs and then in bread crumbs. Fry in hot oil.
Prepare cake mix and pour half the batter into a 9 x 13-inch pan. Bake at 350° for 20 minutes. While baking, melt together the caramels, milk and margarine. When cake has cooked first 20 minutes, cool 10 minutes, then pour caramel mixture on top. Reduce oven to 250°. Sprinkle chocolate chips and nuts on top of caramel mixture. Cover with remaining cake batter. Bake at 250° for 20 minutes. Replace oven to 350° and bake 10 minutes or until done.
Start oven at moderate (350°). Grease 2-quart casserole. Cook rice until tender, according to package directions, and all water is absorbed. Melt butter or margarine in skillet. Saute chicken livers 5 minutes or until lightly browned. Add mushrooms and their liquid, soup, milk, pepper, parsley and wine. Cook until hot and smooth. Mix with rice. Pour into prepared casserole. Top with nuts. Bake 30 minutes. Makes 4 to 6 servings.
Blend pineapple and its juice, one can at a time, 15 to 20 seconds or until thick. To pineapple, add undiluted lemonade and sugar and mix well. Stir in club soda. Add ice cubes. Makes about 10 cups or 20 (1/2-cup) servings.
In a saucepan, saute onion and pepper in 2 tablespoons butter until tender. Combine in bowl with chopped chicken and green chili peppers. Set aside. Melt 3 tablespoons butter. Blend flour, coriander and salt using wire whisk. Stir in chicken broth. Cook and stir until thick. Remove from heat and stir in sour cream and 1/2 cup Monterey Jack cheese. Add mixture to chicken, onion and pepper mixture. Place some of the chips in the bottom of a 13 x 9-inch casserole dish. Pour mixture over chips. Top with remaining cheese. Bake, uncovered, 25 to 30 minutes at 350°. Serve with chips, tomatoes, jalapenos and guacamole.
Mix in order given. Bake in casserole at 350° for 45 minutes.
Melt butter over low heat; season with salt and pepper. Remove from heat; add potato sticks and toss to coat well. In a shallow dish, combine seeds and roll potato sticks in the mixture. Bake potato sticks on a baking sheet at 400° for 20 to 25 minutes until tender. Serves 2.
Drain cooked broccoli. Combine all ingredients with broccoli, except margarine and crackers or cornflake crumbs. Pour the ingredients in a saucepan and sprinkle the cracker crumbs or cornflakes into the margarine. Sprinkle the margarine and crackers or cornflakes over the casserole. Bake at 350° for about 30 minutes.
Dissolve jello in 1 cup hot water; soften cream cheese with evaporated milk. Add mayonnaise and whip until smooth. Add pineapple and juice (a can of fruit cocktail makes it better and may be added if desired).
Saute onion and pepper in butter. Add other ingredients to crab meat. Add 1/2 cup cracker crumbs, 1 teaspoon parsley, 1/2 cup light cream (half and half), salt and pepper to crab and toss lightly. Bake at 450° until bubbly.
Mix jello and fruit; put in dish. Slice bananas on top of this. Sprinkle with marshmallows. Congeal.
Spray 9 x 13-inch baking dish with Pam. Separate onions into rings, put layer of each into dish, then some cheese and butter. Repeat. Pour over wine or broth. Bake at 350° for 45 minutes. If onion and cheese start to get brown, cover with foil.
Cut crusts off bread. Roll thin with rolling pin. Melt 1/3 cup oleo. Add cheese and melt. Flake crab meat and add to mixture. Spread on bread slices, then roll in melted oleo, then sesame seed. Place in refrigerator until ready to serve, after browning on broiler.
Lightly brown chicken in frying pan. Then place chicken in casserole dish and pour salsa over it. Cover with aluminum foil and cook on 350 degrees for 35-45 minutes. Serve with rice & shredded cheese.
Cream shortening with sugars. Add eggs and vanilla. Blend in flour, salt and baking soda; mix well. Mix in chocolate chips.
Brown beef in oil. Add beans, salt, tomatoes, ketchup and steak sauce. Pour mixture into ungreased baking dish. Mix cornbread and drop in spoonfuls on top of contents of baking dish. Bake at 350° until cornbread is brown (about 40 minutes).
Combine first 5 ingredients and mix thoroughly. Press into a greased 9 x 5-inch loaf pan. Melt margarine and pour it over the top of the loaf. Bake at 350° for 45 to 50 minutes. Turn out of pan, slice and serve. Serves 6 to 8. May be served with brown gravy or tomato sauce.
Brown sausage, onion and pepper; drain off fat. Mix soups, cheese and rice in a bowl. Add sausage. Mix together and pour into a buttered casserole dish and bake for 1 hour at 350°.
Preheat oven to 350°. Grease a coffee can well. Mix all ingredients in a large bowl. Fill coffee can about 1/2 full. Bake for 1 hour. Cool 5 minutes, then remove from can. Makes about 5 loaves.
Mix together red food coloring, water and Quik; set aside. Cream together shortening and sugar; add eggs and first mixture. Beat 2 minutes. Add buttermilk, flour, salt and vanilla; cream for 10 minutes. By hand, add vinegar and soda. Bake at 350° for 35 minutes in greased and floured pan.
Wash, drain and coarsely shred cabbage. Steam cabbage in oil and water for 15 minutes. Drain and set aside.
Peel and chop potatoes, carrots and onions; cook until tender in small amount of water. Brown beef in skillet; drain off fat. Add beef stew mix and mix well before adding to cooked vegetables. Pour in tomato juice, peas and ketchup. Simmer for 20 minutes.
Mix sour cream and soups together. Pour over chicken. Add salt and pepper to taste, then paprika. Pour mixture over chicken. Bake at 350° for one and a half hours.
Brown sausage and beef; drain. Reheat, adding rest of ingredients. Spoon onto bread. Broil until golden brown.
Beat egg whites and set aside. Cream butter, Crisco and sugar. Add egg yolks, one at a time, beating well after each egg. Sift flour and soda together. Add to sugar mixture alternating with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Cook in 3 layers or sheet cake pan at 350° for 25 minutes.
Cream butter or margarine, brown sugar and flour. Spread in 8 x 10-inch pan that has been greased with butter. Bake 15 minutes at 350°. Mix rest of ingredients and spread over crust and bake 25 more minutes.
In Dutch oven, melt butter over medium heat. Add onion, carrots and mushrooms. Cook until carrots are soft. Stir in flour, salt and pepper. Add broth all at once. Cook and stir until bubbly. Stir in evaporated milk, wild rice and cream cheese. Stir over low heat until cheese is melted.
Put all ingredients in a large zipper-type food storage bag. Shake mix. Enjoy!
Cream cheese and sour cream. Add lemonade. Add eggs and flour. Grease and flour bundt pan. Bake in 325° oven for 1 hour and 14 minutes.