HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pretzels, margarine and sugar and pat it flat into a 9 x 13-inch pan. Bake this "pretzel" crust at 350° for 7 minutes. Beat cream cheese, then mix sugar into it. Stir in Cool Whip. Spread mixture over pretzel crust (make sure crust is hot or it will pull up out of pan). Refrigerate while doing next step.
Pour 3/4 cup of sugar over peaches and let sit. Melt oleo in a large baking dish (9 x 12-inch). Mix batter of 3/4 cup of sugar, flour and milk. Pour batter into melted oleo. Pour peaches into batter; don't stir! Sprinkle with nutmeg. Bake 1 hour at 350°.
Mix the sour cream, mayonnaise and taco seasoning. Layer ingredients as listed in shallow dish. Serve hot or cold with Tostitos or Fritos king size corn chips. Yum!
Combine all ingredients except cream soda in large mixing bowl. Beat until blended. Slowly pour in cream soda, mixing with up and down motion. Serve immediately in tall glasses. Makes 6 to 8 servings.
Cream the butter and sugar until fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in peanut butter chips. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Cool on cookie sheet until set (about 1 minute). Remove to wire rack to cool completely. Makes about 4 1/2 dozen.
Dissolve gelatin, Kool-Aid and sugar in boiling water. Stir in cold water. Freeze in popsicle holders, ice trays or small paper cups.
Combine biscuit mix, yeast and salt in bowl. Stir in water until mixture clings to itself. Turn dough onto floured surface. Knead 8 to 10 times. Roll out into a 13 x 9 x 2-inch rectangle. Brush half of butter in a 13 x 9 x 2-inch baking pan. Place dough in pan, pressing to fit. Cut crosswise into 16 strips, then lengthwise in half. Brush with remaining butter and sprinkle with cheese. Cover; let rise 15 minutes. Bake at 425° for 15 minutes. Turn off oven; allow sticks to remain in oven 15 minutes. Makes 32 bread fingers.
Brown hamburger and drain. Add onion, green pepper and Worcestershire sauce. Simmer. When ready to serve, pour into casserole dish. Warm thoroughly. Add cheese and let melt. Remove from oven. Top with crumbled taco chips, diced tomato and shredded lettuce. Use taco sauce, if desired.
Put white almond bark in microwave for about 2 minutes. Mix the other ingredients in large bowl. Pour white almond over mixture and spoon out on wax paper until dry.
Beat egg; add milk and stir in Bisquick and cheese. Beat all this until well blended. Pour into a well-greased loaf pan. Bake at 350° for 1 hour. Let cool and slice.
Put 1/4 cup of nuts in with other ingredients and mix well. Form into ball and roll in remaining nuts.
Arrange chicken in 9 x 13-inch baking dish. Place 1 slice Swiss cheese on each piece of chicken. Stir together soup and wine; spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over chicken. Drizzle with the melted butter. Bake uncovered at 325° for 1 1/2 hours.
Preheat oven to 350°. Combine peanut butter, margarine and brown sugar. Add eggs. Stir in flour, baking powder and cinnamon. Roll into balls and place on cookie sheet. Place a Hershey's Kiss in the center of each cookie ball. Bake at 350° for 10 to 12 minutes.
In large bowl, cream margarine and sugar; add egg. Mix well. Combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla; mix well. Press 2 thirds of dough in greased 13 x 9 x 2-inch pan. Spread with preserves. Crumble rest of dough on top. Bake until brown at 350°, for 30 minutes.
Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12-inch skillet over medium high heat, heat oil. Add cutlets and cook for 4 to 6 minutes until cooked through turning once. Using tongs, remove to serving platter and keep warm. In blender, process roasted red peppers with their liquid until smooth. Add to drippings in skillet along with water. Cook for 3 to 4 minutes stirring frequently until hot. Toss vegetables with chopped parsley and spoon onto platter with turkey. Serve garnished with parsley sprigs and red pepper sauce. Serves 4.
Sift sugar and flour into mixing bowl. Put next 4 ingredients into saucepan and heat. Bring to boil and pour slowly over sugar and flour; mix well. Add other ingredients; mix well. Pour into well-greased and floured pan. Bake in preheated oven at 350° until done. Pour icing on cake while still hot.
Combine rhubarb, sugar, tapioca and jello. Mix well and set aside while preparing the crust. Line pie plate with your favorite crust. Fill with rhubarb filling. Sprinkle the crushed pineapple over the filling. Adjust top crust and seal. Bake at 425° for 30 to 40 minutes.
Cube and brown chicken in a large skillet. Add chopped onion. Slowly add spaghetti sauce and water. Blend in Minute rice. Bring to a boil. Cover until rice is tender. Serve with garden salad and toasted garlic bread.
Arrange zucchini (or broccoli) in 8 x 8-inch baking dish. Top with chicken. Combine soup, milk and nutmeg. Spread over chicken. Combine Bisquick, cheese and egg. Sprinkle over soup. Top with parsley and melted margarine. Bake at 350° for 25 to 30 minutes.
Bring the 7-Up to a boil in a saucepan. Take off heat and pour in the Jell-O, stirring to dissolve. When thoroughly dissolved, stir in and mix the applesauce.
Mix dressing. Pour over cabbage mixture. Cover with a tight lid. Leave overnight. Stir and sprinkle sunflower meats and almonds before serving.
Place in a cooker and cook until tender, salt to taste. Let drain 1 hour after removing from heat. Make juice and let set for 24 hours over the cabbage. You can put in jars and cold pack for 20 minutes, enough to seal lids or you can put in plastic containers while cold and keep in the refrigerator for months.
Mix ingredients, except chickens. This goes well with grilling. Just keep brushing on chickens as they cook.
Sprinkle nuts over bottom of pie shell and bake; cool. Cream together butter, sugar and vanilla. When fluffy, add melted chocolate. Add eggs one at a time, beating at least 5 minutes after each egg. Pour into cooled pie shell and chill. Top with whipped cream.
Dissolve sugar in boiling water. Add orange juice concentrate, stirring until orange juice is dissolved. Add fruit. Stir in soda. Freeze in large container or several small ones. Thaw in refrigerator about 1 hour or until slushy before serving.
Cover steaks with flour and sear on all sides in shortening. Place steaks in ovenproof dish. Add enough water to cover the bottom of the dish. Add 1 tablespoon vinegar. Cover tightly and cook very slowly in 300° oven about 2 hours, adding a little more liquid as necessary. About 30 minutes before meat is tender, add celery, apple, carrot and onion.
In blender combine all ingredients. Cover and blend until smooth. Pour into 8 (5 ounce) paper cups. Cover with foil; make small knife cut. Insert popsicle stick. Freeze 4 to 6 hours. Peel off paper and eat.
Clean clams by soaking in water and cornmeal for about 4 to 6 hours, stirring clams every hour. Drain and soak in fresh water for about 1 hour. Melt butter and combine bread crumbs, walnuts and finely chopped garlic. Halve clams and stuff with mixture. Bake at 350° for about 15 to 20 minutes or until tops are lightly browned.
Mix together flour, 2 tablespoons cocoa, salt and white sugar. Stir in milk and melted shortening. Add chopped nuts and vanilla. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and 4 tablespoons cocoa. Over entire mixture, pour hot water. Bake at 350° for 45 minutes.
Place all ingredients except sausage and rice in a 2 quart saucepan. Bring to a boil and reduce heat to simmer. Cover and cook for 2 hours, stirring occasionally. Add sausage to beans the last 30 minutes of cooking time. Serve 1 cup kidney bean mixture over 1 cup rice. Serves 6.
Mix together and refrigerate several hours before serving to allow flavors to blend together. Luscious served with raw celery, carrots, cauliflower, broccoli or green peppers.
Place roast in large Dutch oven. Add salted water to cover roast. Cover and cook over medium heat 2 to 2 1/2 hours or until pork is tender. Drain and slice thin. Place pork in a 2-quart baking dish.
In a large pot, bring the chicken stock and water to boil. Add all the other ingredients at once. Bring the soup to boil and allow it to continue boiling for 15 minutes. Then simmer it over low heat for at least 30 minutes. Serves six to eight.
Cream sugar, margarine and chocolate; add eggs. Sift flour and soda together; add to chocolate mixture. Add Coca-Cola. Mix well. Pour into greased and floured 9 x 11-inch pan. Bake for 30 minutes at 350°.
In a wide, heavy skillet (preferably nonstick), saute minced garlic in olive oil. Add tomatoes with their juice and break them up with a wooden spatula. Add juice from clams and anchovy paste, red pepper and oregano. Simmer until sauce is thickened and oil floats free.
Mix first 7 ingredients well. Fold in beaten egg whites. Pour into unbaked pie shell and cook at 350° until firm.
Mix first five ingredients and put in casserole. Cover with crackers, melt margarine and dribble over crackers. Cook in oven at 350° for 25 to 30 minutes. Serves 8.
Mix together the first 5 ingredients until crumbly. Put half the crumbs in a 9-inch pie pan.
Mix together peanut butter and powdered sugar until smooth. Form into small balls. Dip into melted chocolate. Place on wax paper until dry.
Cut up bacon and fry until crisp; drain. Beat egg whites until firm. Add milk and soup, then bread, bacon and cheese. Grease baking dish. Let set in refrigerator overnight, unbaked. Bake at 250° for 1 1/2 hours.
Drain beets. Combine cornstarch, sugar, salt, pepper and vinegar. Cook over medium heat, stirring constantly until smooth and thickened. Add the beets and cook until hot. Makes 6 servings.
Cut bell pepper in thin slivers. Cut green onions diagonally. Slice mushrooms. Drain and cut tofu in cubes. In wok or large skillet, heat oil. Add corn and bell pepper; stir-fry 4 minutes. Add snow peas, green onions, mushrooms, tofu and garlic and stir-fry 4 to 5 minutes.
Mix sour cream, chicken and taco seasoning. Set aside. Spread beans on round pizza pan. Spoon chicken mixture on top of beans. Layer the following: salsa, olives, cheese, lettuce and tomatoes. Serve cold with tortilla chips, or you can heat and serve.
Soak gelatin in cold water until softened. Stir in boiling water until dissolved. Add sugar, lemon juice and peel. Mix and let cool. Add wine and cognac. Pour into a 2 1/2-quart mold. Chill until firm (about 3 hours). Unmold on chilled dessert platter. Serve on pound cake or sponge cake. Top with sweetened whipped cream, if desired. Yields 6 to 8 servings.
Cut your stew beef into 1 to 2 inch size and toss in the mixture of flour and white pepper. Cut potatoes and onions into 1 inch size. Cut carrots up. Put all of the ingredients into a slow cooker. Add water and cook on low heat for 6 to 8 hours. When you get ready to serve, turn the slow cooker up to high. Mix the cornstarch and water together. Add a little of the hot broth from the pot to the mixture, then add this mixture to the slow cooker. Let cook until it thickens. Serve over rice or egg noodles.
Combine the pretzels, 3 tablespoons sugar, margarine and nuts and place in a 9 x 13-inch pan. Bake for 10 minutes at 350°. Let cool.
Line muffin tin with foil liners. Place 1 wafer in the bottom of each liner. Mix the cream cheese, vanilla and sugar at medium speed. Add eggs; mix well. Pour into foil liners over the wafer 3/4 full. Bake at 325° for 25 minutes. Remove from pan when cool. Chill. Top with fruit.
Mix the cookie crumbs and oleo. Put in a 9 x 13-inch pan. Top with the next 3 ingredients. Save a few crumbs for the top. Put in the freeze for about 8 hours. Serve frozen.
Brown hamburger; drain grease. Cook macaroni according to box directions. Peel zucchini and slice into 1-inch cubes or slices.
Heat oven to 425 degrees. Melt margarine in rectangular pan, 13 X 9 X 2, in oven. Mix flour, paprika, salt and pepper. Coat chichen with flour mixture. Place chicken, skin side down, in pan. Bake, uncovered, 30 minutes. Turn chicken and bake about 30 minutes longer.
Brown beef in large skillet. Add remaining ingredients. Add water, if necessary. Cover and simmer 30 minutes. Serve on toasted rolls or bread.
Dredge chicken breasts in olive oil, then bread crumbs. Put garlic and seasonings on top of chicken. Bake in 13 x 9-inch pan sprayed with cooking spray (Pam). Cover with foil and bake at 350° for 40 minutes. Boil pasta. Serve chicken with pasta and sauce and a salad.
Season steaks with salt, pepper and garlic and brown on both sides (5 to 10 minutes) in 1 teaspoon oil. In separate pan, heat beef broth and add flour and water mixture. Stir and let thicken. If you need it to be thickened more, add additional flour to mixture and stir with a fork. Be careful and add additional flour slowly or it will be lumpy. Add sliced onions and pepper to taste. Beef broth is salty so be careful about adding additional salt. Add gravy to steaks and let simmer for 10 to 15 minutes. Makes 4 servings.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine oleo, sugars and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and mix well. Stir in chocolate chips.
Put rolls in bottom of greased pan. Beat eggs and pour over rolls. Crumble in sausage and sprinkle with cheese. Bake at 350° for 20 to 25 minutes. Serves 4 to 6.
Drain beets and reserve liquid. Melt butter and blend in cornstarch. Add beet juice and cook. Stir until thick and smooth. Add sugar, vinegar, onion juice, salt, pepper and beets. Cook slowly until beets are heated through. Prepare ahead and reheat before serving.
Mix all together; put in a greased 3-quart casserole. Bake at 350° for 1 hour and 10 minutes.
In a 4-quart glass bowl, combine beef and cook in microwave on Roast for 6 minutes or until no longer pink, stirring once during cooking. Add remaining ingredients except macaroni. Cover; cook on Roast for 30 minutes or long enough for flavors to combine. Add macaroni during last 10 minutes of cooking.
Completely cover chicken with water and simmer 1 1/2 to 2 hours. Debone chicken. Sift flour with baking powder and salt. Cut in shortening. Beat eggs; add milk. Turn out on board and knead until stiff. Roll out very thin and allow to dry for 1 to 2 hours. Cut into strips and drop in broth. Salt and pepper to taste. Simmer for 12 to 15 minutes.
Mix cake mix, eggs and margarine (chop margarine with a fork). Add oil and oranges. Mix with mixer until blended. Bake at 325° for 30 minutes in 3 greased and floured layer cake pans. Let cool.
Season each pork chop with salt, pepper and 1/4 teaspoon Tex-Mex seasoning. Turn chops over and season again. Heat butter in a large skillet over medium heat. Add pork chops to pan. Cook pork chops approximately 2 1/2 to 3 minutes per side, depending on thickness. Remove from pan. Add cream and salsa to pan. Bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Spoon sauce over pork chops.
In a large bowl, mix broccoli, onion, raisins and bacon. Mix together the mayo, sugar and vinegar and pour over salad. Mix well and chill.
For Dressing: Combine vinegar, sugar, mustard and salt in blender or processor and mix well. Add lemon juice with machine running; gradually add oil. Stir in poppy seed. Combine next 5 ingredients in large bowl. Pour dressing over salad; toss gently to coat. Serve immediately.
Boil potatoes until done. Mash and cream with butter, salt and canned milk. Smooth potatoes on bottom of greased casserole pan. Brown hamburger. Season. Drain any grease. Add to casserole, topping potatoes. Grate cheese and cover casserole. Bake at 325° for 20 to 30 minutes.
Melt margarine onto a large cookie sheet. Add the graham cracker crumbs. Put on top of them the chocolate chips and the butterscotch chips. Add the coconut. Pour onto this the milk. Top with chopped nuts. Bake at 350° for 30 minutes.
Mix pudding and milk well. Blend Cool Whip and Reese's. Pour into graham cracker crust and garnish with last 2 Reese's. Refrigerate 1 hour.
Bake potatoes in 400° oven for 1 hour. Cut in halves, lengthwise. Remove from peelings and mix with other ingredients except cheese. Before mixing, saute onions in	bacon drippings.	Spoon mix into	potato	shells. Top with grated cheese. Bake at 350° until hot and cheese is melted.
Saute celery, garlic, onion and bell pepper in olive oil until tender. Add tomato sauce, tomato paste, Italian style spaghetti mix, mushrooms, water, sugar, oregano, basil and bay leaf. Simmer.
Cook potatoes in water and Cajun seasoning. Drain and separate on plate to let cool before mixing with egg mixture. This way the potatoes won't get too mushy. Sprinkle with a little salt while cooling.
Stir 1 cup boiling water into gelatin. Mix with remaining ingredients and chill.
Spray 10-inch tube pan with Pam. Sprinkle with 1 teaspoon of sugar. Combine oil, yogurt and gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cups flour, baking powder and salt. Gradually add to yogurt mixture. Beat well. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour into pan and bake at 350° for 1 hour. Remove from pan and cool.
Mix together eggs, sugar and flour. Add milk, margarine, coconut and vanilla. Pour into greased 10-inch pie pan. Bake at 350° for 45 minutes or until golden brown. It will have a crust so you don't have to make one.
Arrange dried beef in bottom of shallow pan (or casserole). Add bacon and chicken. Mix soup and sour cream. Pour over meats. Cover with foil. Bake for 2 hours at 300°. Increase heat to 350° and bake for another 20 to 30 minutes, basting often. Good served over rice. Serves 6.
Mix together the cottage cheese, sour cream, egg, salt, pepper, grated cheese and black olives. Blend in the cooked macaroni. Bake in greased casserole dish uncovered until brown and bubbly, at 350° for 30 to 45 minutes. Serves 4.
In saucepan, melt cream cheese, soup, mayonnaise and onion. Add drained can of Veg-All and corn. Mix together and pour into a greased glass baking dish. Crumble crackers and mix with melted margarine. Sprinkle this mixture on top and bake at 375° for 20 minutes.
Preheat oven to 350°. Mix all ingredients. Bake in 1 pound coffee cans or loaf pans. Fill coffee cans 1/2 full. Bake 1 hour.
Combine in saucepan pudding, sugar, lemon juice and water. Add cherries with juice. Cook and stir to a full boil. Remove from heat. Add butter and food coloring. Chill in baked 8-inch pie shell. Top with whipped topping.
In large mixing bowl, stir together peanut butter, honey and 1/4 cup of the peanuts. Add apple juice and Kellogg's Raisin Bran cereal, stirring until well combined. Portion mixture, using level measuring-tablespoon. Shape into balls. Roll in remaining chopped peanuts. Store in refrigerator. Serve chilled. Yield: 25 to 30 snacks.
Prepare 1 part vinegar to 3 parts water, enough to cover the ribs. Add some salt, bay leaves, peppercorns and onion. Soak ribs in this for 2 days. Mix 1/2 teaspoon salt, chili sauce, 1 cup water, steak sauce, chili powder and garlic powder; bring to a boil. Brush the ribs with this sauce and baste them every 10 to 15 minutes during grilling.
Put pineapple, cranberry and water in large coffee pot. In basket of coffee pot, put cinnamon sticks broken in 1/2, cloves and sugars. Perk.
Cold boiled rice, oatmeal or potatoes. Mix half and half with flour, salt and cold water in which rice, oatmeal or potatoes had been cooked. Make thick paste and bake or fry.
Combine the apples, oranges, pineapple and grapes in a large bowl; set aside. Cook the eggs, sugar, pineapple juice, vinegar, mustard and salt in a saucepan over medium heat, stirring. When the sauce is thick, remove from heat and cool. Add the whipped cream. Blend well, then add the sauce to the fruit. Let stand overnight before serving.
Beat cake mix, pudding, eggs, oil and vanilla for 10 minutes at medium speed. Mix sugar, cinnamon and nuts and add 1/2 of this mixture to cake mixture while mixing. Put in an oblong cake pan. Cut the remaining 1/2 of this mixture into the cake after it is in the pan. Bake at 350° for 45 minutes.
Chop all veggies and put into a large bowl. Halve the avocados, remove the pit and scoop out flesh and put in bowl with the veggies. Add the salsa, lime juice and garlic. Use a potato masher and a spatula to mix the contents of the bowl. Mix until the guacamole is a consistent texure.
Melt butter. Add brown sugar and ice cream. This can be stored in refrigerator until ready to use.
Beat egg whites until stiff. Add powdered milk; mix well. Add extracts and Sweet 'N Low. Spoon drop onto cookie sheet. Bake at 275° for 45 minutes. Remove from sheet and dust with cinnamon. Yield: about 2 dozen (32 calories each).
Bread and fry cutlets in small amount of oil. Remove and cool. In saucepan, saute mushrooms in butter and parsley. Add sour cream and soup, heating through.
Mix first 3 ingredients. Chill or serve slushy. Add 7-Up just before serving. Serves 25 to 30. Great for weddings and showers.
Layer half of banana slices in a 1-quart bowl. Lightly spread 1/4 of granola. Arrange half of grapes over granola; spread with 1/4 of yogurt and sprinkle with 1/4 of granola. Repeat procedure with remaining ingredients. Cover and chill up to 3 hours.
Cream ingredients together and chill dough. Shape cookies into crescent shapes. Bake at 325° for 30 minutes.
Sprinkle salt over sliced vegetables; mix. Empty a tray of ice cubes in center of vegetables. Let stand 3 hours.
Combine and cook slowly until onion and pepper are done. Grind beef or pork when done. Combine meat and sauce. Mix well. Serve on barbecue buns with or without a slice of tomato.
Combine all the ingredients at one time, stirring in a lot of love and determination. Stay on your knees as long as it takes to assure that you're done. If any doubts, remain in that same position.
On medium heat, saute onions and green pepper in oil, while adding ground beef. Cook until all beef is brown. Add chili powder, jalapeno peppers and crushed red pepper. Stir to mix. Cook 3 minutes. Add stewed tomatoes, kidney beans and tomato paste. Cook to boiling, then reduce heat to low and cook 2 to 3 hours, stirring occasionally. Serve over cooked spaghetti, or with saltines.
Drain fruit, reserving juice. Add water to juice to make 1 cup. Dissolve Jell-O in boiling water. Add measured juice. Measure 2 1/4 cups and refrigerate until it starts to thicken. Blend remaining Jell-O slowly with mixer into cream cheese and cinnamon until smooth; set aside.
Saute onion, garlic, green pepper, zucchini and celery in olive oil. Stir in tomatoes, carrots, parsley and seasonings. Simmer, covered, 30 minutes. Cook lasagne noodles according to package directions. Layer 1/4 sauce, 3 noodles, 1/3 Ricotta, 1/4 Mozzarella, 1/4 Parmesan, repeating three times. Last layer, put sauce on top of noodles, then Mozzarella and Parmesan (no Ricotta on this layer). Bake at 350° for 30 to 40 minutes. Let stand 15 minutes before cutting. Makes 9 servings. May be made ahead and frozen.
Preheat oven to 375 degrees. Thaw and then squeeze spinach to remove moisture. Rinse, drain and pat dry the artichoke hearts. Put Romano cheese in food processor with metal blade. Turn motor on and drop garlic through food tube to mince. Stop motor and add spinach, artichokes, cream cheese and eggs. Process until blended. Put mixture in medium bowl and gently stir in mozzarella cheese. Transfer to ovenproof baking dish and bake 20 - 25 minutes.
Cook meat in butter, stirring with a fork, until meat turns grey. Add salt and pepper to taste. Add minced garlic and tomato sauce. Simmer 10 minutes. Cook noodles in boiling, salted water about 8 minutes. Drain thoroughly. Add chopped scallions, cottage cheese and sour cream. Mix well.
Brown hamburger, bacon and onion. Drain kidney beans and butter beans. Mix all ingredients; heat in oven.