HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cranberries and sugar; let set 20 minutes. Drain cranberries and sugar mixture. Add pineapple and marshmallows. Fold in whipping cream. Garnish with nuts. Place in refrigerator for several hours.
Mix margarine, sugar, cocoa and milk. Bring to boil and boil for 1 1/2 minutes. Remove from heat and add oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto wax paper. Let cool.
Cream butter, sugar and eggs together. Add flour, baking powder, vanilla, and salt. Use cookie press to form cookies on baking sheet. Bake for 10 to 12 minutes in oven at 350°.
Mix ingredients in order and pour into uncooked pie shell. Bake at 350° until set, about 30 minutes.
Mix all together. Pour into ungreased 9 x 13-inch pan. Sprinkle 1/2 cup of brown sugar or less on batter. Add 1/2 cup of pecans. Bake at 350° for 35 to 40 minutes. Cool.
Mix and cook until thick and clear. Cool. Mix in 2 cups fresh strawberries, sliced and sweetened to taste with Equal. Pour in graham cracker crust.
Brown sausage and layer sausage, bread and cheese in 9 x 13 pan. Mix together mushroom soup, eggs, mustard and milk. Pour over other ingredients and bake for 350° for 1 hour. Top will be raised and slightly brown. Best if fixed night before and baked in the morning.
In large saucepan, cook potatoes until tender. In another large saucepan, combine navy beans, chicken broth, water, ham, onion, celery, and carrots. Bring mixture to a boil. Stir in potatoes, garlic, pepper and salt. Lower heat, cover and simmer for 30 minutes.
Mix yeast and hot water; let stand 10 minutes. Mix cottage cheese with butter. Heat to very warm. Mix with yeast; add egg, sugar, salt, onion, soda, dill seed and flour. Go by stiffness of dough; you may add more flour. Let rise until double in size. Knead down. Put in loaf pan. Let rise again. Bake 45 minutes at 350°. Remove from pan. Brush with butter.
Slice apples thin; add 1/2 teaspoon salt, 1/2 cup sugar and cinnamon. Mix and pour into pie shell. Mix flour, 1/4 teaspoon salt and 1/2 cup sugar. Pour on top of pie. Cut margarine in pats and place on top. Bake at 350° for 1 hour.
Soften yeast in water and set aside. Measure and sift dry ingredients together. Cut in shortening. Add milk and yeast; stir until well blended. Roll dough 1/2-inch thick and cut in biscuits. Place on lightly greased pan and let rise in warm place for 1 hour. Bake at 450° for 10 to 15 minutes or until brown. Brush tops with butter.
Crush wafers; melt margarine. Add sugar, nuts and orange juice. Mix all together. Make into balls. Roll in coconut. Refrigerate. Very good and keeps a long time.
Boil and cut chicken in bottom of 9 x 12-inch Pyrex dish. Mix drained Veg-All and cream of chicken soup together and 1 cup broth. Pour over chicken. Mix 1 cup milk and 1 cup Bisquick together. Pour over mixture. Bake for 1 hour at 350°.
Combine the flour, soda, salt and apple pie spice. Combine and make a well for flour mixture the sugar, oil and eggs. Add the chopped apples last after cake is mixed. Bake 45 to 50 minutes at 350°.
Cream the oleo and brown sugar. Add the egg and vanilla. Sift the flour with the baking soda and dash of salt. Add alternately with milk. Add the rhubarb. Spread in a 9 x 9 x 2-inch greased and floured pan. Top with topping.
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve. Serves 2. Contains 185 calories, 6 gm fat and 81 mg sodium.
Mix peanuts, sugar and Karo syrup all together. Boil for 15 minutes or until peanuts pop. Add vanilla, baking soda and salt. Stir well and pour into a well-greased pan or onto a piece of foil. Cool completely and break into pieces.
Add sugar to own taste. Stir together and place in freezer for about 2 hours.
Prepare pudding with milk. Set aside 1 cup filling. Pour thin layer of remaining filling into cooled, baked 9-inch pie shell. Slice bananas and arrange on filling. Top with rest of filling. Blend Cool Whip into measured filling. Spread over filling. Chill 3 hours.
Mix first 9 ingredients together. Gently shape into 1-inch balls. Bake on broiler pan for 20 minutes at 350°. Put into crock-pot with chili sauce and jelly. Cook slowly for 2 to 3 hours. Enjoy!
*May use 1/2 teaspoon nutmeg, 2 teaspoons cinnamon and 1 teaspoon ginger instead of pumpkin pie spice.
Shake potatoes and onions in olive oil, salt and pepper. Layer in dish with rosemary sprigs between every 2 layers (or every layer if strong rosemary flavor is desired). Dot garlic cloves around potatoes. Bake at 350° until potatoes are tender.
Blend first 4 ingredients well. In separate bowl mix dry ingredients. Add flour mixture alternating with milk to first bowl mixture. Mix well, then add nuts. Spread in a 9 x 13-inch pan sprayed with Pam and lightly floured. Top with chocolate chips. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Spray a 3-quart casserole with a nonstick vegetable coating. Set aside. Cook rice according to package directions, omitting margarine. While rice is cooking, combine cream cheese and soup. Mix until smooth and creamy. Add Cheddar cheese, onion and thawed broccoli. Mix well. Add cooked rice and mix well. Spoon into prepared pan and bake until top is golden brown, about 50 minutes. Makes 12 (1 cup) servings.
Combine together cereal, oats, pecans, salt and cinnamon; then set aside.
Boil together lard, sugar, raisins, cinnamon, cloves, nutmeg and 2 cups water for 15 minutes. Remove from stove and allow to cool.
Refrigerate heavy cream in a bowl with beaters for 1/2 hour. Mix instant coffee with vanilla and add to the chilled cream. Add all the rest of the ingredients and beat until stiff to hold its shape.
Beat eggs until lemon colored. Add other ingredients and pour into 2 greased pie pans (9-inch). Bake at 350° for 30 to 40 minutes.
Brown hamburger and onion in skillet, drain. In bowl mix soup, water, rice, salt and pepper, and hamburger mixture. Set aside. Spray casserole dish with non-stick cooking spray on bottom and sides. Evenly spread cabbage in casserole dish, pour soup mixture on top of cabbage, salt and pepper again. Cover with casserole lid or aluminum foil. Bake in 350° oven for 1 hour, remove cover or foil and bake 1/2 hour or until topping becomes slightly crisp. DO NOT over bake.
Combine yogurt, vinegar and honey in bowl large enough to hold cole slaw. Stir until smooth and well blended. Add vegetables and mix well. Cover and chill for a minimum of 15 minutes. Toss again before serving and drain liquid, if desired. Use a slotted spoon to serve.
Mix all ingredients and place in buttered square pan. Bake at 325° to 350° for 25 to 30 minutes. Cool and cut into squares.
Mix everything in order listed. Pour into 2 (9-inch) unbaked pie shells. Bake at 325° for 25 minutes or until top is golden brown. Can be baked in dish without pie shells.
Combine chicken, soup, tomatoes with chilies and tapioca. Line bottom of slow cooker with 1/3 chicken mixture, sprinkle with 1/3 onion and cheese. Repeat layers. Cover. Cook on low for 6 - 8 hours.
Mix together and pour into a 9 x 13-inch pan, buttered. Place seasoned chicken on top and cover with foil. Bake at 300° for 2 hours.
Melt margarine and cheese. Mix the confectioners sugar and cocoa. Pour the melted cheese and margarine over the sugar and cocoa and mix well. Add vanilla and nuts. Put in 9 x 13-inch pan (don't grease pan) and refrigerate. Cut in pieces.
Grind and add salt; cover with water and cook until tender, about 1 hour. Put in cloth bag; drip overnight.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, combine cake mix, margarine and 1 egg. Mix at the highest speed until crumbly. Press into the prepared pan.
Cream shortening and sugar; add eggs and anise seed. Cream well; add rest of ingredients. Add liquid, as needed, until mixture holds together enough to roll. Cut in desired shapes and dip in mixture of cinnamon and sugar. Bake at 375° for 12 minutes or until lightly brown.
Line pie pan with pastry. Sprinkle lightly with sugar and fill the pan with peaches. Pour lemon juice on top. Add butter or oleo and remaining sugar. Cover with pastry. Cut several gashes in the top to allow steam to escape.
Sift together flour, sugar, salt, baking powder and cinnamon. Mix in oats and raisins. Combine egg, milk, vanilla and melted butter. Add to first mixture. Stir only until ingredients are moistened. Drop dough by teaspoons on greased baking sheets. Bake at 375° for about 20 minutes.
Boil until it forms a firm ball when dropped into cold water. Place lid on pan with syrup and let stand until you beat egg whites with baking powder.
In a saucepan, melt the butter and add brown sugar. Stir over heat for 2 minutes. Then add milk and bring to a boil. Remove from heat and cool. Slowly add confectioners sugar until smooth and of a spreadable consistency.
Combine pineapple juice and water in a 2-quart saucepan; heat to boiling. Remove from heat; add gelatin and stir until completely dissolved. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and nuts. Pour into an 8-cup mold or serving dish. Chill until firm. Keeps well. Serves 12 to 15.
Cook water and rice; fry chicken until lightly browned. Pour ingredients into pan with chicken. Bring to full boil. Reduce heat; simmer 5 minutes. Make ring of rice on platter. Put chicken mixture in center.
Saute onion in butter in a large pot. Add water; cook until onion is tender. Place frozen broccoli in onion water. Add salt and pepper. Add the noodles, cream of chicken soup, the milk and cheese slices. Simmer for a few minutes; stir often. Can be frozen for later use. Serve with saltine crackers.
Preheat oven 400 degrees. In large bowl beat eggs, add sugar, salt, nutmeg, and vanilla. Mix well. Blend hot milk, and pour into one 9-inch inch pie crust. Bake 26 - 30 minutes or until knife placed in the center can come out clean.
Brown beef (cut in 1/2-inch strips) in oil. Add onions. Cover and let cook about 30 to 40 minutes. Add garlic, water and cornstarch. Let simmer 30 minutes more. Now add mushrooms and heat well. Serve over the rice.
Mix pudding and milk. Bring to a boil. Add jello and hot water; set aside to cool. When cool, fold in strawberries and Cool Whip. Pour into a bowl. Can use another box of fresh halved strawberries to decorate top of salad.
Combine shrimp, rice, cauliflower, green pepper, pimiento and green onions. Sprinkle with salt and pepper. Toss lightly. Pour mayonnaise and sliced olives over this mixture. Toss until blended. Taste for seasoning. Serve in lettuce cup. Garnish with ripe olives and green onions.
Cream sugar, shortening, salt and eggs. Add cocoa, milk, flour and water. Bake in 9 x 13-inch pan.
Mix together and bake in 350° oven. I always mix my meat loaf and refrigerate overnight or freeze. This gives it more flavor.
Mix cracker crumbs and butter and place 1/2 mixture in greased dish. Put chicken on crackers in dish. Mix soup, sour cream and broth together. Pour over chicken. Top with remaining cracker crumb mixture. Bake at 350° for 30 minutes.
Brown ground meat with onion, add water, tomatoes, taco seasoning and beans. Heat and serve with; your choice of avocados, corn dips cheese, onion or sour cream.
In frying pan melt butter; add green pepper and onions. Saute until soft. Add flour, corn, milk and salt. Stir into casserole dish. Stir in cracker crumbs with butter; spread on corn mixture. Bake at 350° for 20 to 30 minutes, until brown.
Cream together shortening, peanut butter, and vanilla. Add sugar gradually. Cream until light and fluffy. Beat in eggs. Mix flour, baking powder, salt, cinnamon, cloves, and nutmeg. Mix well and add oats. Stir into creamed mixture alternating with milk. Add nuts, dates or raisins if desired. Spoon onto greased cookie sheet. Bake in 375 degree oven for 12 to 15 minutes.
Mix well and spread in cookie sheet (with sides). Bake at 350° for 25 minutes. Cool and frost.
Grease 9 x 13-inch pan. Spread pineapple in bottom, then spread cherry mix on top of pineapple. Sprinkle cake mix on top of cherry mix. Next, sprinkle on chopped pecans. Cut margarine in thin slices and put over entire mixture. Bake 1 hour at 350°. Very good, served with ice cream.
Melt chocolate chips over double boiler in coffee. Set aside. Mix cream cheese. Add sugar gradually. Add 4 eggs, one at a time. Mix in flour and blend in heavy cream. Add chocolate mixture. Blend well. Bake 1 hour. Turn off oven; open door and let sit for 1 hour to cool.
Place apples in pie dish and sprinkle with sugar and cinnamon. Mix the next ingredients together and sprinkle over apples: brown sugar, oatmeal, melted butter and flour. Leave uncovered and bake at 350° for 45 minutes.
Drain beans and peas. Add chopped pimiento, bell pepper, celery, and onion rings. Heat sugar and vinegar until sugar dissolves. Let cool. Add salt and Wesson oil. Pour over vegetables. Let marinate for 24 hours. Drain before serving.
Grate cheese. Shred lettuce; chop tomatoes and chilies. Brown lamb in lard. Divide onto 6 fry bread. Top with cheese, lettuce, tomatoes, chilies and onions. Serve with salsa!
Mix and make into cakes. When you mix the crab into the mixture, try not to break apart the crab. You want the crab to stay in large lumps. Makes 6 large cakes.
Put soaked and drained beans into crock-pot. Add water and all remaining ingredients. Cover and cook on High for 2 hours, then turn down to low for 8 hours.
Combine evaporated milk, sugar, apricot nectar and peaches. Pour into freezer can and add milk to fill line. Freeze according to freezer instructions. Makes 4 quarts.
Combine dry ingredients. Add water and food coloring or Kool-Aid. Stir well. Put everything in a nonstick cooking pot. Cook slowly. Keep on stirring until well blended. Play dough is done when it doesn't stick to the pan. Cool and knead. Store in an airtight container. You can freeze or refrigerate for months.
Drain pineapple, but leave some juice.	Place jello in drained pineapple and mix until jello is dissolved. Add carton of cottage cheese, mixing well, then add drained mandarin orange slices. Fold in Cool Whip.	Place in 13 x 9-inch dish. Place in refrigerator to congeal. It is better next day or needs all day to firm.
Brown chicken slowly in hot shortening. Add 1 cup water, bouillon and 1/4 teaspoon salt. Mix well, cover and simmer until tender.
Soak pintos overnight; drain. Brown ground chuck; drain. Place all ingredients in pot; mix together. Stir occasionally and cook on low temperature for 5 hours. This recipe freezes very well.
Brown chicken in skillet with minimal use of oil (corn oil best). Add celery, mushrooms, water, ginger and broth mix. Cover; bring to a boil, then simmer until the chicken is tender, about 20 minutes. Stir in snow peas. Add soy sauce and blended cornstarch; cook and stir until thickened. Makes 4 generous servings. May be served over rice or chow mein noodles. Very low calories if served alone.
Mix and add 1 box Jiffy cornbread mix. Bake at 400 degrees for 20 minutes.
Scald milk. Add the cornmeal and cook until thick. Add salt, baking powder, sugar and butter. Beat the egg yolks and add to cornmeal mixture. Beat the egg whites to a soft peak and fold into the batter. Pour into a well-buttered 1 1/2-quart casserole and bake uncovered in a 375° oven for 25 to 30 minutes. Grits may be substituted for the cornmeal. This recipe may be cut in half but use 2 eggs.
Combine ingredients and chill several hours. Serve on lettuce and garnish with cantaloupe, peaches or strawberries. Makes 6 to 8 servings.
Combine ingredients in order given, folding in the stiffly beaten egg whites last. Drop mixture into a well-greased and crumbed pan and bake in moderately hot oven or steam the mixture. The eggs may be omitted using 1/4 cup less milk. Serve with white sauce.
Cut each potato into 8 wedges. Spray the wedges generously with vegetable spray and sprinkle with salt. Bake at 400° for 30 minutes, turning once.
Heat Fry Daddy until oil is hot. Drop in biscuits. Place on paper towel. Roll in confectioners sugar and cinnamon.
Mix all ingredients, adding grated cheese last. Pour in well-greased pan. Bake in 350° oven 45 minutes.
Blend margarine and sugar. Beat in eggs, one at a time. Add vanilla and mix. Add flour, salt, baking soda and baking powder which have been sifted together. Then add sour cream and beat together. Bake at 350° for 45 to 55 minutes in a greased and floured small Bundt pan.
Combine the first 8 ingredients and pour into baking dish. Mix and blend the next 4 ingredients. Spread on potato mixture. Blend by hand. Bake until topping is light brown (approximately 30 minutes) at 350°.
Mix syrup, sugar, eggs and salt. Add pecans. Pour into pie shell and bake at 350 degrees until golden and toothpick test to center comes out clean.
Cream butter and sugar, mixed with cocoa. Add unbeaten eggs, one at a time. Beat well. Sift flour with salt and add 1/2 cup nuts to flour. Mix together. Pour into greased 9-inch square pan. Scatter 1/4 cup nuts on top. Bake about 30 minutes at 350°.
Mix all together. Bake in casserole for 30 minutes at 350°.
Saute pepper and onion in oil for 5 minutes. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. Add tomatoes, tomato paste, thyme, salt, pepper and Tabasco. Mix thoroughly. Cover and simmer for 3 to 5 minutes, stirring occasionally.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift all dry ingredients. Blend into creamed mixture. Shape into 1 inch balls. Roll balls in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross balls with a fork. Bake at 375° for 10 to 12 minutes. Cool and enjoy. Makes 4 dozen.
Combine all ingredients except the cheese and olives. Make one-inch balls. Stuff with olives. Roll in cheese. Bake 15 minutes at 425° on a shallow pan or cookie sheet. May freeze before baking. Thaw to bake.
Heat sugar and vinegar until dissolved. Cool. Combine kraut and vegetables with vinegar mixture. Makes four cups.
Cook and drain broccoli. (Or follow package directions for microwave cooking.) Mix all other ingredients with this in 2-quart baking dish. Bake 50 minutes at 325°, uncovered. Top with cracker crumbs the last few minutes of baking.
Combine ingredients and roll into balls. Press down balls 2 ways with fork (to make them flat because they don't spread when baking). Bake at 400° until tops are lightly brown.
Mix all ingredients, including icing, and bake in Bundt pan at 350° about an hour.
Mix first 4 ingredients together. Roll into balls and chill. Melt chocolate chips and wax. Dip balls and let cool.
Saute potatoes and onion in margarine in a large skillet over low heat 3 to 4 minutes or until most of the margarine is absorbed. Add water and milk. Cook over low heat until potatoes are tender and sauce thickens, about 25 to 30 minutes. Stir occasionally. Add salt and pepper. Serve hot. Yields 6 servings.
Mix peanut butter with powdered sugar and half and half until smooth. Spoon into cooled pie shell. Beat margarine with sugar and vanilla until fluffy. Add egg and beat until very light. Beat in chocolate and spread over peanut butter. Refrigerate for 1 hour. Top with whipped cream and chopped roasted peanuts.
Dredge the chicken lightly in the seasoned flour. In a large skillet, heat the butter over moderately high heat until the foam subsides and in it, saute the chicken for 3 minutes per side, until it is browned lightly. Transfer the chicken to a plate and keep warm. Add the mushrooms to the skillet and saute them over moderately high heat for 1 minute. Add the wine; bring the liquid to a boil, stirring, and boil the mixture, scraping up the brown bits, for 1 minute. Add the chicken with any accumulated juices and Prosciutto; simmer the mixture, covered, for 5 minutes, or until the chicken is cooked through and season it with salt and pepper. Transfer the chicken with tongs to a flameproof baking dish; top it with the Fontina and put the dish under a preheated broiler about 2 inches from the heat for 1 minute or until the Fontina is melted and browned lightly. Transfer the chicken breasts to plate and spoon the Prosciutto mushroom sauce over them. Serves 2; doubles/triples well.
Combine all ingredients and stir until sugar is dissolved. Store in covered container in refrigerator until ready to use. Shake well before using. Keeps for three weeks.
Melt 2 tablespoons butter in bottom of pan. Pour in cherry pie filling in a 13 x 9-inch pan. Layer pineapple, then pour cake mix over pineapple (cake mix is dry). Do not stir. Cut butter in small pieces and cover the top with pecans. Bake at 350° for 30 minutes. Substitute any pie filling.
Combine all the ingredients. Shake or put in blender. (Instead of the pint of all purpose I use 1 quart of half & half and enough heavy cream to make a 1/2 gallon of Irish Cream.)
Mix cream cheese, sugar and vanilla until creamy. In another dish, mix Dream Whip according to package directions. Mix both mixtures together.
Mix first 7 ingredients together; let stand for several hours. Carefully pick over spinach removing stems and dead leaves. Wash well and drain until dry. Fry bacon until crisp; drain and crumble. In remaining drippings, very quickly fry bread cubes until lightly browned. When ready to serve, pour dressing over salad and toss well. Sprinkle bacon, croutons and chopped eggs over top. Yields 6.
Cut kernels from cobs to yield about 3 1/3 cups corn. In a large skillet, melt butter. Add corn, green pepper and onion. Cook and stir for 3 minutes. Remove from heat and set aside.
Cream margarine, peanut butter and sugars together in bowl. Mix in eggs and vanilla. Sift flour, baking powder, baking soda and salt together over margarine mixture. Stir until well blended. Refrigerate dough until well chilled. Preheat oven to 350°. Form dough into 1-inch balls. Place about 2 inches apart on greased cookie sheet. Flatten with floured bottom of glass or with floured fork. Bake for 12 to 15 minutes or until lightly browned.
Mix half and half with soup; blend well. Add sour cream; blend well. Add 1/2 cup crumbs, green onions, cheese, salt and pepper to hash browns. Melt 1 stick butter or margarine in a 13 x 9-inch glass dish. Pour mixture into dish and sprinkle other 1/2 cup crumbs on top. Bake at 350° for 1 to 1 1/2 hours, until bubbly and brown.
Mix together. Makes a great dip. It's a wonderful substitute for caramel dip.
Wash and trim, leaving stems. Pack into hot jars. Add 1 clove garlic and 1/2 teaspoon salt to each pint. Fill jars to overflowing with boiling vinegar. Wipe off sealing surface. Seal. Let stand several weeks. Chill in refrigerator several days before serving.
Flatten each breast piece by placing it between 2 sheets of wax paper and pound it until it's 1/4 inch thick. Place pieces in a gallon plastic bag. In a small bowl, combine remaining ingredients. Mix well and pour over chicken in bag. Refrigerate at least 2 hours. Rotate bag once or twice. Grill or broil chicken over medium heat 20 to 30 minutes until thoroughly cooked. Turn and brush chicken with additional marinade every 5 minutes while they cook.
Mix all ingredients together in a 9 x 13-inch baking dish and sprinkle extra cheese on top. Bake at 350°, uncovered, for 45 minutes.
Place ice cubes in blender, until 1/2 full. Pour in milk until 2 inches from top of blender, pudding mix, fruits and seasonings. Blend on high until smooth. Instant pudding thickens drink.
Melt margarine and mix with flour and pecans. Press flat in 9 x 12-inch baking dish. Bake at 350° until light brown, 20 minutes. Cool completely. Cream together cream cheese and powdered sugar. Fold in 1 container Cool Whip. Spread over cooled crust. Mix lemon pudding with 3 cups milk. Spread over cream cheese. Cover with second carton of Cool Whip. Sprinkle with chopped pecans and chill thoroughly.
Fry pork chops on high until golden brown. Remove from frying pan and place in crockpot. When finished with pork chops, heat the 2 cans of cream of chicken soup, pour over pork chops. Add water until pork chops are covered, then stir. Let cook on low 5 to 6 hours. Can be served over rice.
Mix all ingredients together and marinate in refrigerator overnight. Crumble bacon or sprinkle bacon bits on top before serving, if desired.