HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo. Pour over crackers. Put in bottom of casserole bowl; saving enough for top. Mix sour cream, chicken soup and milk together. Put chicken on the cracker crumbs. Pour soup mixture over chicken. Top with rest of cracker crumbs. Bake at 350° until it bubbles, about 45 minutes.
Melt caramels and milk in a double boiler. Dip cookies in to caramels, then into ground nuts. Place in midget baking cups. Makes about 75 cookies.
In small mixing bowl, cream cheese and sour cream at medium speed until smooth. Stir in remaining ingredients. Cover; refrigerate several hours or overnight to blend flavors. Serve with crackers.
In large saucepan, mix all ingredients together. Heat over low heat, stirring constantly, until melted. Serve warm with fat-free crackers.
Dissolve box of jello in 1 cup hot water; add cream cheese and marshmallows. Remove from heat and let partially set. Stir in carrots and drained pineapple. Prepare 1 package Dream Whip with 1/2 cup milk and fold into first mixture. Store in refrigerator in covered dish.
Heat oven to 350°. Grease a 15 x 10 x 1-inch baking pan. Wash squash; cut in half and scoop out seeds and membrane. Place squash, cut side down, in pan. Add 1/2 cup water to pan. Cover tightly with foil and bake 45 minutes or until tender. (Done when fork can pierce skin and flesh easily.)
Sift flour, baking powder, salt, granulated sugar and 2 tablespoons cocoa into a bowl. Stir in milk and melted shortening. Mix until smooth. Add nuts. Spread batter in greased 8-inch square pan. Mix brown sugar with remaining 1/4 cup cocoa and sprinkle over top of batter. Pour hot water over entire batter. Bake at 350° for 40 to 45 minutes. Cool slightly on wire rack. Cut into 1-inch squares. Invert squares on plate and dip sauce from pan over each.
Combine the first 3 ingredients; stir in butter. Spoon mixture into a 15 x 19 x 1-inch jellyroll pan. Bake at 350° for 25 minutes, stirring occasionally. Cool; set aside.
Combine condensed milk and beaten egg yolks. Gradually add lime juice. Fill pie shell with the mixture. Bake at 350° for 8 to 10 minutes. Do not allow to brown. Chill for at least 2 hours. Whip the cream and garnish the chilled pie with a rosette of whipped cream before serving. Serves 8.
Cook zucchini about 5 minutes. Drain well. Add soup, grated cheese (reserve some for topping), carrot, onion, sour cream and spices. Add melted butter to stuffing mix. In a 9 x 12-inch pan, layer the zucchini mixture and stuffing mixture, ending with the stuffing mixture. Put remaining cheese on top. Bake uncovered for 30 minutes in a 350° oven.
Combine ice cream, milk and pudding mix in a large bowl. Beat with an electric mixer set a low speed until blended. Spoon into pie crust. Freeze, covered, while preparing pineapple mixture. Drain pineapple, reserving 1/2 cup of the syrup. Combine the cornstarch and 1 TBSP. reserved syrup in a medium saucepan and mix well. Add pineapple and remaining reserved syrup to cornstarch mixture and mix well. Bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Chill, covered, for 1 hour. Spread over ice-cream mixture. Chill, covered, for 1 hour. Serve cold.
Mix all ingredients together. Bake in a preheated 350° oven for 30 to 40 minutes. Yields 6 to 8 servings.
Combine pie filling, pineapple with its juice, sour cream and sugar in deep narrow bottom bowl. Beat slowly with rotary beater or at lowest speed of electric mixer for 1 minute. Pour into pie shell. Chill about three hours. May garnish with Cool Whip; add pineapple if desired.
Drain salmon; break into large chunks. Add mayo, parsley, onion, pimento, lemon juice and pepper; toss gently to mix. Fold in 1/2 cup cheese. Spread about 1/4 cup mixture onto each slice of bread or onto muffins. Sprinkle with remaining cheese. Broil about 6 inches from heat until cheese melts and tops are golden (3 to 4 minutes). Makes 8 servings.
Preheat oven to 425°. Melt butter in saucepan; add flour, salt and pepper. Blend, then add cream and bouillon. Stir constantly. When it thickens, add sliced mushrooms, seafood and mustard. Add a little of this mixture to well beaten egg; gradually add all mixture to egg. Put in casserole or shells. Top with buttered bread crumbs. Place in oven for 20 minutes. Add all the sherry when mixing ingredients. Serves 6.
Brown the 1/2 cup sugar. Add the milk and sugar. Cook to soft ball. Remove from heat and beat by hand till cooled. Add butter and nuts. Pour onto buttered pie plate or pan.
Mix together the meat, eggs, salt, pepper and bread crumbs. Form into 1-inch meatballs, place on a cookie sheet and refrigerate for 1 hour. Bake the meatballs for 45 minutes at 350°.
In punch bowl, combine lemon-flavored ice tea mix, water, concentrates and fresh fruit. Just before serving, add club soda. Serve with ice. Makes about 20 (5 ounce) servings.
Heat soup and cream cheese over low fire. Mix together boiled shrimp, mayonnaise, onions, celery and unflavored gelatin (dissolved in 1/4 cup water). After soup and cream cheese are blended together, add shrimp mixture. Pour into mold and chill until firm.
Dissolve yeast in water until foamy. Combine all ingredients. Knead until dough no longer clings to hands (adding small amounts of flour to dough if needed); let dough rest 15 minutes, then shape into bagels. Let them rise for 30 minutes, then drop gently into a large pot of boiling sugar water. Flip the bagels in the water (still simmering) after 3 minutes. Cook other sides 3 minutes as well. Remove from pot, then bake on ungreased cookie sheet for 30 to 35 minutes at 375°.
Cook broccoli in boiling, salted water for 5 minutes or until almost tender. Refresh under cold water. Drain well. In medium saucepan, saute onion in butter 3 minutes. Add flour. Stir constantly over low heat for 1 minute. Add milk, whisking constantly. Cook over medium-high heat, whisking constantly, for 5 minutes. Mixture will thicken. Stir in Swiss cheese, salt, pepper and nutmeg.
Rinse and drain chicken pieces. Dip one piece at a time into egg mixture, then coat with crushed cornflakes. Place on broiler pan (already sprayed with cooking spray). Coat all pieces, then season to taste. Bake at 350° for 35 to 40 minutes (until no pink juice runs out).
Cream sugar, eggs and oil. Add water, dry ingredients and nuts and raisins. Put in greased and floured pans (2/3 full). Bake at 350° until done. Makes 2 or 3 loaves.
Cream butter and sugar until light and fluffy. Add egg and vanilla; then sifted dry ingredients, nuts, cherries and coconut. Drop from a teaspoon on greased cookie sheets. Bake in a moderate oven (375°) for 10 to 12 minutes. Makes 48 cookies.
Beat well and pour over warm potatoes, diced. Warm potatoes make better salad. Refrigerate to cool and flavor.
Toss fettuccine with combined remaining ingredients. Heat thoroughly. Sprinkle with additional Parmesan cheese (optional).
Fry out all fat from sausage. Brown hamburger balls after brushing with A.1. sauce. In pot, add tomatoes, potatoes, vegetables, sausage, hamburger balls and seasonings. Cook 30 minutes.
In a 1 quart saucepan, melt butter, add flour and whisk together well. Add thawed broccoli and stir well. Drain canned mushroom pieces, add and stir well. Slowly add chicken stock, stirring until all is added. Bring mixture to a boil, reduce heat and simmer for 5 minutes on medium heat. Add cream of mushroom soup and stir well. Add the parsley flakes, salt, cayenne and pepper sauce and stir well. Bring back to a low simmer. Cover and simmer for 10 minutes. Serve hot with corn chips or French bread pieces.
Mix all ingredients together; top with strip of bacon and bake at 350° for 1 hour.
Put onion and carrots in bottom of crock-pot or cooking pot. Cut chicken into strips and season with salt and pepper. Roll in flour to coat. Place chicken on top of onion and carrots. Combine remaining ingredients except sour cream. Pour over top of chicken. Cover and cook on high (crock-pot) or low (stove) for 3 to 4 hours. Dish is done when carrots are very tender. Just before serving, stir in sour cream. Serve over noodles.
Combine the first 3 ingredients; let stand 20 minutes. In pan, boil the next 4 ingredients, then reduce to simmer 1 minute. Stir in peaches and chill. Serve with a dollop of your choice of cream.
Wash grapes and dry completely! Combine last 3 ingredients and mix until smooth. Fold grapes into mixture and pour into container. Refrigerate several hours before serving.
Slice yellow squash and zucchini in 1/4-inch rounds. Dice onion and peppers. Place in greased casserole. Sprinkle olive oil to coat vegetables. Sprinkle onion powder and garlic powder. Stir vegetables to coat well. Bake in 350° oven until doneness you like. Stir often.
Cream butter and shortening; add sugar and cream some more. Add eggs, one at a time and beat after each. Alternate flour and milk, ending with flour. Add flavoring. Pour into a greased and floured angel food cake pan. Bake at 325°, starting with a cold oven for 1 hour and 45 minutes.
Mix lemon juice and Eagle Brand milk together until it gets thick. Mix butter and graham crackers together. Put crackers in pie pan. Pour lemon mixture into graham cracker crust. Chill.
Put tomatoes in 3-gallon stone jar. Put 1/2 cup salt on top of tomatoes. Cover with tea towel. Let stand 3 days. Drain all liquid off, cook 10 minutes and run tomatoes through a colander. Pour tomato juice in pan. Add vinegar and sugar. Put pickling spices and onions in a cloth bag and put into tomatoes. Cook until thick. Seal	in pint jars. Makes 6 1/2 pints.
Saute meat, onion and garlic. Add sugar, 1 teaspoon salt, Italian seasoning, pepper and 1/8 cup parsley. Mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing the tomatoes. Bring to a boil and reduce heat. Simmer, stirring occasionally until thick, about 1 1/2 hours. Combine Ricotta cheese, egg, 1/8 cup parsley and salt, mixing well.
While rice is cooking, sprinkle meat with paprika and allow to stand while preparing other ingredients.
Mix chicken, celery, cooked rice, mayonnaise, mushrooms, onion, lemon juice, salt, soup and water chestnuts together; put in a casserole. Melt butter or margarine; add nuts and flakes. Pour on top of mixture. Cover with aluminum foil and bake for 40 minutes at 350°.
Mix Kool-Aid and sugar with 1 gallon water. Pour in remaining water and stir. When ready to serve, pour in pineapple juice and uncola. Pour 1 gallon into punch bowl and add crushed ice.
Drain pineapple, reserving 1/4 cup syrup. Line 10 x 6-inch baking dish with pineapple, overlapping some. Arrange yams in center. Pour syrup of yams. Combine flour, brown sugar, cinnamon and salt. Cut in margarine until it looks like fine crumbs. Stir in nuts. Sprinkle over yams. Bake at 350° for 25 minutes. Top with marshmallows. Broil for 6 to 8 minutes.
Add all dry ingredients together and mix well. Add remaining ingredients stirring only until moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 20 minutes.
Place peaches in bottom of 9-inch square baking dish. Sprinkle cinnamon and 1/2 cup of the sugar over peaches. Melt margarine slightly, then mix it into the cream cheese, vanilla and remaining 1/2 cup of sugar. Beat in the egg and then the Bisquick. Scoop mixture on top of the peaches and spread evenly. Bake at 350° for about 40 minutes or until golden. Serve with ice cream, if desired. Makes 9 servings.
Combine all ingredients except whipping cream and vanilla in a large mixing bowl and beat on high for 15 minutes or more. Whip cream and vanilla together and then fold into strawberry mixture. Pile this into the baked pie shell. Freeze uncovered. This is best if done several days in advance. Do not let stand out of freezer any time before serving.
Mix cake mix, egg, melted margarine and chopped pecans together and press in 9 x 13-inch ungreased pan. Mix together remaining ingredients and pour over chocolate layer. Bake at 350° for 40 minutes.
Combine sugar, vinegar and water in a medium saucepan. Boil for 1 minute, then cool to lukewarm. Combine all other ingredients in medium mixing bowl; pour warm liquid over cabbage mixture. Stir thoroughly; store in refrigerator for several hours before serving.
Put 1 teaspoon of dough in tin and then press a peanut butter cup into the center. Preheat oven to 350°. Bake 9 to 13 minutes according to package. Let cool in pan about 20 to 30 minutes, then remove. My nonstick mini cupcake tin says bake at 325°, so that's what I do.
Melt cream cheese in a double boiler. Mix in sugar, nuts and vanilla. Drop immediately by teaspoonful onto a large sheet of wax paper. Allow to cool.
Chop and mix vegetables with salt; let stand overnight. Drain. Mix sugar, seasoning and vinegar; boil 1 minute. Add vegetables; heat to boiling. Pack into hot jars and seal at once.
Preheat oven to 350 degrees. Coat 9 X 13 inch pan with cooking spray. In a large bowl, mix flour, sugar substitute, baking soda, baking powder, spices and salt. Mix well with mixer on low setting. Add oil and egg substitute; continue to mix on low setting. Stir in carrots, walnuts and pineapple. Pour into pan. Bake 25-30 minutes, or until wooden toothpick inserted in center comes out clean. Cool; remove from pan and slice. Top with Cool Whip if desired.
Mix ingredients together and pour over bread cubes. Toss lightly. Stuff turkey or put in large pan and bake at 350° for 30 minutes. (Will stuff a large turkey.)
Cut or slice vegetables in small pieces. Combine meat & vegetables in large casserole. Mix tapioca & V-8 juice and pour over meat & vegetables. Sprinkle brown sugar & salt over top. Cover & bake 5 hrs. at 250°.
Mix all ingredients together. Bake, uncovered, at 375° for 30 minutes or until brown.
Mix all ingredients, blending well. Bake at 350° for 45 min. in greased pan. Using loaf pans or layer pans.
Spread crackers on cookie sheet after breaking them in half. Melt margarine, butter and sugar in saucepan. Bring to a rolling boil. Boil for 2 minutes, stirring constantly. Spread over crackers. Scatter pecans on top. Bake for 10 minutes at 300°. Let bubbles settle, then immediately remove to cooling rack. If you leave them for more than a minute, they're real hard to get out.
Combine all ingredients together. Add enough sweet milk to make a stiff dough. Drop by teaspoons on greased baking sheets. Bake at 375° for 8 minutes.
In medium bowl combine tuna, onions, mayonnaise, mustard and curry powder. Fold in the banana. Spread the mixture on 2 slices of the bread. Top with the cucumber and the remaining bread.
Combine everything, except 1/2 can of the noodles, in a 1 1/2-quart casserole. Mix lightly and sprinkle with remaining noodles. Bake, uncovered, at 325° for 40 minutes. Do not salt. Cook chicken night before so it will be cooled for deboning the next day.
Mix together; bake in a casserole dish at 350° for 35 to 40 minutes.
Preheat oven to 350°. Cream sugar and butter until fluffy. Add bananas, eggs and vanilla and blend well. Stir dry ingredients together. Add to mixture and stir thoroughly. Add walnuts and mix well. Turn into greased 8 x 4-inch loaf pan and bake until tester inserted in center comes out clean, about 70 minutes. Remove from pan and let cool completely on rack before slicing.
Cream sugar, shortening and oil well. Add 1/2 cup of flour to the cream mixture and mix well. Add eggs, one at a time, beating after each. Add salt. Add alternately flour and milk, beginning and ending with flour. Add flavoring and orange juice last. Put into large greased and floured tube pan. Bake 1 hour and 15 minutes in 350° oven. Yields 24 servings. Freezes well.
Combine flour, baking powder, salt and sugar. Cut in butter until it resembles coarse crumbs. Pat evenly on bottom and sides of 10-inch pie plate. Brush bottom with beaten egg white. Chill while preparing filling.
Add both of above mixtures together. Bake at 375° for 45-60 minutes. Makes 2 loaves.
Sift flour, salt, baking powder and sugar into cornmeal in large bowl; mix well. Mix eggs, corn, milk, cracklings and shortening in bowl. Add to flour mixture, stirring just until moistened. Pour into 8 x 8-inch baking pan. Bake at 350° for 20 to 25 minutes or until corn bread tests done.
Mix thoroughly and add 1 tablespoon smiles, 1 tablespoon hugs, 1 tablespoon kisses, 1 tablespoon surprises and 1 tablespoon laughter. Mothers love this, so have plenty on hand and serve daily.
Mix together and melt the brown sugar, butter, syrup and salt; boil for 2 minutes. Remove and add soda. Put popcorn in a paper bag. Pour mixture over top and shake well. Put bag in microwave and cook on High for 1 minute. Take out and shake. Repeat 2 times. Turn out on waxed paper.
Mix together all ingredients. Place in airtight container; store in refrigerator until ready to use. Keeps 4 to 5 days.
Melt butter. Mix with sugar and pretzels. Spread in bottom of baking dish and bake at 350° for 7 minutes. Cream together cream cheese and sugar. Add drained pineapple. Fold in Cool Whip. Chill. (After baking, mixture may be hard so break it up.)
Either thaw or cook broccoli to separate it, then mix all ingredients together. Pour into a buttered casserole and bake for 40 minutes at 350°.
Saute ground meat, onion, celery and bell pepper until browned and crumbly. Add salt and pepper, garlic powder and Italian seasoning, then add brown sugar, tomato sauce, tomato paste, Worcestershire sauce and mushrooms. Cover and let simmer for 1 hour, stirring occasionally.
Cook onion in oil in 10-inch skillet until tender. Add spinach; cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup shredded cheese, Ricotta cheese, broccoli, 1/3 cup picante sauce, cumin and garlic salt. Spoon 1/3 cup spinach mixture down center of each tortilla; roll up. Place seam side down in lightly greased 11 x 7 x 2-inch baking dish. Spoon remaining 2/3 cup picante sauce evenly over enchiladas. Cover with foil; bake at 350° for 20 minutes or until hot. Sprinkle with remaining shredded cheese; top with lettuce and radishes. Serve with additional picante sauce. Makes 4 servings.
Mix all ingredients together. Bring to a boil; turn heat down and simmer. Let mixture simmer for 2 1/2 hours, stirring occasionally. Keeps in refrigerator for several months.
Cook rotini until done. In baking dish, combine all ingredients. Top with cheese; bake until cheese melts.
Combine pineapple and gelatin in saucepan and heat until gelatin melts, DO NOT BOIL. Cool slightly, add buttermilk and whipped topping. Combine well. Add nuts. Pour into a 9x13 pan. Chill until firm.
Cook onion in butter until tender. Add flour. Add evaporated milk, stirring until thick. Add cheese, salmon and seasonings. Add peas. Place mixture into casserole. Top with biscuits (uncooked). Bake at 425° until biscuits are brown. Serve hot.
Place the 6 slices of bread in the bottom of a greased 9 x 13 inch pan. Combine the milk, sugar, vanilla and eggs, and mix well. Pour over the bread and refrigerate overnight. When ready to bake, combine the brown sugar, margarine, flour and cinnamon, and sprinkle over the bread. Bake at 375° for 40 minutes. Serve with chokecherry syrup, or sliced fruit of your choice.
Cook potatoes as usual in salted water and drain. Whip until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. May be used anytime within 2 weeks.
Melt butter; add remaining ingredients. Knead thoroughly. Place in square baking pan. Let set until firm; cut into squares and enjoy.
Mix dry pudding mix into dessert topping. Add a few drops of food coloring to the color of green you wish. Add remaining ingredients and chill.
Melt oleo and mix with garlic powder, sugar and Worcestershire sauce. Combine this with all other ingredients in large pan or roaster. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix flour and shortening. Add salt. Add egg, vinegar and water, enough to make a dough. Knead slightly. Flour and roll out.
Mix all ingredients. Bake at 350° for 1 hour. Use Bundt pan.
Melt butter in small pan; blend in salt and flour. Gradually add milk, stirring constantly. Cook until thick. Remove from heat and stir small amount of mixture into beaten egg yolk and return to hot mixture. Bring just to a boil, stirring constantly. Remove from heat and stir in wine.
Preheat oven to 375°. Meanwhile in large bowl, stir soup until smooth. Gradually stir in milk. Add stuffing mix, chicken, broccoli, celery and 1 cup of cheese. Spread mixture in greased 12 x 8-inch baking dish.
Mix juices in large punch bowl. Add ginger ale. Float sherbet on top. Add ice ring made with any additional juice or ice cubes.
Beat egg whites until stiff. Add sugar a little at a time. Add vanilla. Fold in crushed crackers and chopped pecans. Pour in pie crust and spread using back of spoon. Bake at 350° for 30 minutes or until light brown. Let cool.
Mix well and chill. Bake at 375° for about 10 minutes or until light brown.
Mix Jell-O with boiling water. Add remaining ingredients and mix together. Divide in half. Chill half and spread with sour cream. Add other half of mixture and chill until set.
Brown pie crust and let cool. Soften cream cheese and mix with powdered sugar. Spread in pie crust and on sides too. Slice strawberries and put on top of cream cheese mixture. Top with whipped cream or Cool Whip. Refrigerate.
Mix together soup, water, chili powder and cumin. Cook 5 minutes over medium heat, stirring. Add all remaining ingredients, except 1/2 cup each cheese. Spoon mixture into 10 x 6-inch dish. Top with remaining cheese. Bake at 350° for 20 minutes or until thoroughly heated.
Cream oleo and sugar. Add milk and dry ingredients. Pour batter into a 2-quart greased casserole dish.
Toast nuts in slow oven (325°) until light brown. (Do not overtoast.) Fold sugar and salt into slightly beaten egg whites and beat until stiff peaks form. Fold nuts into mixture. Melt butter in a 15 x 10 x 2-inch pan. Spread mixture over butter. Bake at 325° for 30 minutes. Stir often until there is no more butter.
Preheat oven to 400° for 15 to 20 minutes. Mix all ingredients. Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out. Place one pastry sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in 4-inch wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag. Repeat. You will have 12 turnovers.
Beat eggs, sugar, flour and nutmeg (if used) until smooth. Add milk and salt. Fold in coconut (if used). Grease pie dish. It makes it's own crust. Bake at 375° for 15 minutes, then at 350° for 45 minutes; this prevents a soggy crust.
Mix rice and both soups together in a casserole dish. Salt and pepper chops to taste. Layer chops on top of rice, cover and bake at 350° for 1 hour and 20 minutes or 1 hour and 30 minutes, ovens vary.
Preheat oven to 400°. Place squash, carrots and onion in a shallow roasting pan. Dot with butter. Pour 1 1/2 cups of broth over vegetables and cover the pan tightly with foil. Bake for 35 minutes until vegetables are tender.
Preheat oven to 375°. Sift flour with baking soda and salt. Set aside.	In large bowl with electric mixer at medium speed, beat butter and peanut butter until well blended. Add sugars and beat until light and fluffy. Add eggs and vanilla; beat until smooth. Stir in flour mixture until well combined. Using level tablespoon for each, shape into 5 dozen balls. Roll each in granulated sugar. Place 2-inches apart on ungreased cookie sheets. Bake 8 minutes. Remove from oven and press an unwrapped chocolate Kiss in the center of each; bake 2 minutes longer. Remove cookies to wire rack and cool completely.
In a bag combine flour, salt and pepper; shake to mix. Add chicken and shake to coat. Remove chicken and save seasoned flour. In large skillet heat 1 tablespoon oil on medium heat. Add chicken and brown on one side. Add remaining oil and brown on other side. Remove chicken. Add margarine and onion; stir in reserved seasoned flour and cook 1 minute. Add broth, lemon juice and thyme; bring to boil, stirring constantly. Return chicken; reduce heat and cover skillet. Simmer until chicken is cooked (around 5 minutes).