HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter. Add peppers, then add soups and simmer. Add diced chicken. Season to taste. Spray 9 x 13-inch pan or 2 quart casserole dish with Pam. Place layer of chips on bottom. Pour 1/3 chicken/soup mixture on top of chips. Sprinkle with cheese. Repeat steps. Place in oven at 350° for 25 minutes.
Heat oven to 375°. Grease a 9 x 13-inch pan. In a medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until the mixture begins to bubble. Remove from heat and put aside to cool slightly. Beat oleo, sugar and vanilla until fluffy. Add remaining ingredients and blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture into bottom of pan. Spread raisin mixture over oatmeal layer. Sprinkle with remaining oat mixture; pat lightly. Bake for 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Can be frozen.
Place ribs in large kettle or Dutch oven. Cover with water. Bring to a boil. Reduce heat and simmer for 10 minutes. Drain. Place ribs in greased 9 x 13 x 2-inch baking pan.
Soften yeast in water; combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place until light and doubled in size. Stir dough down. Turn into well-greased 8-inch round 2-quart casserole. Let rise in warm place until light. Bake in a 350° oven for 40 or 50 minutes. Brush with soft butter and sprinkle with salt.
Dissolve cornstarch in cold water. Add orange juice concentrate and orange drink mix. Cook over low heat until slightly thickened. Use as a glaze on poultry or pork.
Combine sugar, margarine, lemon rind and lemon juice in double boiler. Bring water to a boil. Turn heat to low and cook until margarine melts and sugar dissolves. Stir often. Stir in eggs and cook, stirring constantly, for 5 to 7 minutes, or until sauce thickens. Remove from heat. Serve warm over gingerbread or pound cake.	Yields 1 2/3 cups.
Mix all together. Mold into 1 large loaf or 2 small ones. Bake at 300° for 2 1/2 hours.
Whip cream cheese until soft and fluffy. Beat in sugar and add peanut butter. Slowly add milk, blending thoroughly into mixture. Fold whipped topping into mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve.
Drain juice from pickles. Slice pickles and put back in the jar. Add the remaining ingredients and shake until the sugar is dissolved. These come out good and crispy.
Put cut biscuits in margarine and let set while rolling the others. Roll each into a ball and then in sugar-nut-cinnamon mixture and place in a greased tube pan. Bake 40 to 45 minutes at 350°.
In a large dish, put unbeaten egg white, brown sugar, cinnamon and salt and stir together. Add pecans and stir to coat. Cook on High 5 minutes. Stir. Cook 1 to 1 1/2 minutes, all together 6 to 6 1/2 minutes.
Mix together cream cheese, sugar, eggs and almond extract. Pour into a greased 10-inch Pyrex pie plate. Bake at 350° for 40 minutes. Remove from oven; cool for 10 minutes. Beat sour cream, sugar and vanilla. Pour on top of baked cream cheese. Return to oven for 20 minutes. When cool, top with fresh fruit such as strawberries, blueberries, pineapple, etc.
Mix and refrigerate; will keep for several days. This makes about 1 1/2 cups sauce.
In a small bowl, combine all ingredients, stirring to blend well. Great on chicken or beef.
Select small, young, tender beets. Cook until tender and the skins slip easily. Dip in cold water. Slip off skins. Make syrup of sugar, water and vinegar. Add spices in cheesecloth bag. Add beets and cook 10 minutes. Pack beets into hot jars. Add boiling syrup to within 1/2-inch of jar top. Close. Process in boiling water for 20 minutes if whole, 5 minutes if sliced. Start to count processing time as soon as water returns to boiling.
Crush 36 cookies in bowl; add melted margarine. Mix together and press on bottom and up sides of 9 x 13-inch pan to make crust. Let ice cream get creamy, then put ice cream on pie crust. Put in freezer for 1 hour. Warm and spread chocolate topping over ice cream. Then put Cool Whip over topping. Crush a few leftover cookies and sprinkle over Cool Whip.
Mix yolks and 1 cup sugar. Slowly add milk while stirring. Place pot on low fire. Add vanilla pudding, 1 tablespoon nutmeg and 2 tablespoons vanilla. Stir and let get good and hot. Do not boil. Beat egg whites and add 1 cup sugar gradually until good and foamy. Put in pot with milk. Mix with mixer for a few seconds and sprinkle with nutmeg. Serve.
Mix cake mix, butter and 2 eggs and press into greased 9 x 13-inch pan. Mix cream cheese (room temperature) in mixing bowl until creamed. Add powdered sugar and 2 eggs. Beat until real smooth. Pour over cake mixture. Bake 40 to 45 minutes at 325°. Needs no icing.
For Fudge Type Brownies: In large mixing bowl mix all dry ingredients except sugar. In separate large bowl combine sugar, butter, cocoa and eggs until fluffy, then combine dry ingredients with sugar mixture. Mix well, then add vanilla. Pour into 9 x 13-inch greased pan. Bake at 350° for 18 to 20 minutes. Bump pan when brownies start to rise.
Grease a 9 X 13 pan. In a large bowl, mix together brown sugar, 1 tsp. cinnamon and one shake of ground cloves. Mix in melted butter. Stir in the apples and raisins until evenly coated. Pour into greased pan. Arrange bread slices in an even layer over the fruit. Whisk together eggs, milk, vanilla and 2 tsp. cinnamon. Pour over bread making sure all pieces are soaked. Cover with foil and refrigerate overnight. Remove from refrigerator (let sit out while oven preheats) and preheat oven to 375 degrees. Bake covered for 40 minutes. Remove cover and cook another 5 minutes. Let stand 5 more minutes before serving.
Heat oven to 425°. Melt margarine in oven in 9 x 13 baking dish. Mix all other ingredients, except chicken, in large bowl. Coat chicken in flour mixture. Place in baking dish. Bake 15 minutes. Flip and bake 15 minutes more.
Mix all ingredients together. Pour into Bundt pan sprayed with Pam. Bake 35 to 45 minutes at 350°. Cool in pan 10 minutes. Remove from pan. While still warm, poke holes in cake with ice pick or skewer. Pour on glaze.
Mix tea with drink powder mix, lemonade and sugar. Add water. Cool with ice cubes and serve.
Set aside crabmeat. Mix all other ingredients. Fold in crabmeat. Cover and refrigerate 4 hours before serving. Garnish with fresh, chopped chives. Perfect with crackers, vegetables or chips. Yields 12 servings.
Cream cheese, gradually adding powdered sugar. Chill mixture for 1 hour. Fold cheese mixture and Cool Whip together adding the vanilla. Put into pie shells. Top with pie filling. Makes 2 pies; freezes well.
Combine picante sauce, water and tomato sauce, stirring half of the mixture into the ground beef with the chilies, half of the cheese and half of the onions. Mix well.
Brown the hamburger, bacon and onion. Mix together brown sugar, ketchup, barbecue sauce, pepper, mustard, chili powder and salt. Mix and pour over meat; add butter beans, pork and beans and kidney beans. Mix all, then crumble bacon over top. Bake in oven. "I cook it in a crock-pot on slow."
Scald milk and sugar in a large pot. Beat well the eggs. Add gradually to hot milk mixture (first add a few spoonfuls of hot mixture to egg to prevent curdling). Add cream, salt and vanilla. Beat thoroughly. Fill freezer container to 2 1/2-inches below the top of the container to avoid overflow. Put ice around container after closing and put salt over ice. Start turning handle. When it gets too hard to turn the crank, stop and wrap the whole freezer with sacks and let it finish freezing.
Saute Spam, onions and green pepper in oil until vegetables are tender. Spoon into lightly greased 10-inch dish. Mix remaining ingredients with mixer until smooth. Pour evenly into pan. Bake at 400° for 30 minutes. Let stand 5 minutes before cutting.
Press 1/3 of crust mixture into bottom of 10-inch spring-form pan. Bake at 400° for 8 minutes. Cool. Turn oven to 475°.
Combine all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Remove bay leaf from sauce.
In large mixing bowl, place prepared cucumber slices. Sprinkle with salt. Add 2 quarts water and let stand 2 to 3 hours. Drain and rinse. In a 2-quart casserole, place cucumbers, vinegar and 1 cup water. Cover. Microwave at High for 10 minutes, stirring after 5 minutes, until tender. Drain.
Dip chicken in flour. Place skin down in melted butter in 2-quart shallow baking dish. Bake, uncovered, 30 minutes at 425°. Turn chicken, bake 15 to 20 minutes longer or until tender. Pour off excess fat. Add onions and mushrooms to chicken. Mix milk, soup, cheese, salt and pepper and pour over chicken. Sprinkle with paprika, if desired. Cover dish with foil. Bake at 325° for 15 to 20 minutes. Makes 6 to 8 servings.
Beat egg whites to a peak. Mix sugar and flavor with egg whites. Fold in crackers and pecans. Cook crust for approximately 12 to 15 minutes (until firm, but not hard). Cream butter, cream cheese and whipped cream together until smooth. Spread mixture onto cooled crust. Add fruit topping of your choice.
Heat until bubbly margarine, cocoa, eggs, buttermilk and water. Combine sugar, flour and soda; stir into heated mixture. Stir in vanilla. Bake in greased 10 x 15-inch pan for 25 minutes or in 9 x 13-inch pan for 40 minutes. Cool completely. Blend together peanut butter and cooking oil; spread on cake.
Combine shrimp and lemon juice. Mix shrimp with a fork until smooth. Combine cream cheese and sour cream. Mix well. Add shrimp and Tabasco. Stir well. Refrigerate overnight.
Beat butter; add sugar and beat again. Add melted chocolate and and vanilla and beat. Add 1 egg. Beat exactly 3 minutes and add other egg. Beat exactly 3 minutes. Pour into graham cracker or regular pie shell and chill at least 5 hours or overnight. Very good and very rich.
In large paper bag, mix together cereals, pretzels and nuts along with garlic salt, seasonal salt and cheese. Empty bag into a large bowl and place butter and Worcestershire sauce over mixture; combine gently with your hands. Empty bowl into a 4 qt slow cooker and cook on low for 3-4 hours. Tear open the bag originally used to mix snack. Mix and spread flat on a counter. Spread heated snack mix onto bag and let dry for a minimum of 1 hour; letting the paper absorb excess mixture. Store in airtight containers. Makes about 10 cups.
Spread shredded cabbage, chopped onion and chopped green pepper in a flat casserole dish. Sprinkle the sugar evenly over all. Combine vinegar, oil, salt, dry mustard and celery seed. Bring to boil and pour over cabbage mixture. Let stand 2 hours. Stir mixture, then refrigerate until ready to serve.
*Lavender, orrisroot (which is a scent preservative, get at pharmacy), tonka bean, sandalwood, lemon verbena and sage.
Cream butter, sugar and bananas together. Add eggs one at a time. Add soda, dissolved in buttermilk, then add flour and baking powder sifted together. Bake in moderate oven in layers or loaf pans. Ice with Caramel Icing.
Mix and bring to rolling boil and boil for 2 minutes. Put 1 pint marshmallow cream in a bowl. (I use the 7 ounce size jar of marshmallow cream.) Pour syrup over and mix well, stirring and beating until it loses its gloss. Add 1/2 cup or more of chopped nuts. Drop by teaspoon on waxed paper.
Combine sugar and sauerkraut. Let stand for 20 minutes. Add other ingredients; mix well. Refrigerate overnight.
Set oven to 350°. Brown hamburger and onion together. Put chips into 9 x 13-inch pan and crush. Cream together tomatoes, beans, chicken and mushroom soup. Put hamburger and onion on chips, then rest of ingredients. Top off with cheese. Put into oven for 10 to 15 minutes or until cheese melts.
Combine filling ingredients, tossing lightly. Chill. Cut thin slice from top of buns; hollow out insides. Toast buns. Spread with cream cheese; add crisp leaf of lettuce. Then fill with chilled salad mixture.
In blender, blend bananas, pineapple, orange juice, lemonade, Kool-Aid and sugar. Add water to make 1 gallon. Put in freezer for several hours. Stir once. Should have fine ice particles throughout. Do not freeze solid. Before serving, mix with 7-Up.
Preheat oven to 350°. Grease bottom of 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inch loaf pan. Combine all ingredients and stir to blend. Spoon batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely before slicing. Makes 8 to 10 servings.
Brown meat until done; drain. Add rice, beans and cheese. Heat on low burner until cheese melts.
Cream the butter and sugar. Add vanilla and water. Beat smooth. Add flour and pecans. Mix well. Roll in small balls. Bake at 325° for 20 minutes or until lightly brown on the bottom. Roll in powdered sugar and store in tight container.
Grate potatoes coarsely and mix with other ingredients. Put in shallow 1 1/2-quart baking dish and bake for 35 minutes at 350°. These are delicious!
Cream butter and sugar; add soup. Combine dry ingredients and gradually add to butter and syrup; mix. Add raisins and nuts. Bake at 350° for 30 to 35 minutes. Frost.
I freeze Heath bars, then put them in plastic baggie and use kitchen hammer (not too fine). Bake cake according to box directions. Remove from oven and using soda straw, make holes all over top of cake. Pour Mrs. Richardson's sundae topping over top of cake. Let cool. Add Cool Whip to top of cake, then crumbled Heath bars. Keep refrigerated.
Cream butter; add sugar and mix thoroughly together. Add flour, almonds and vanilla; mix thoroughly. Spoon out small pieces of dough and shape with fingers into small crescents about 2 inches long and 3/4 inch high. Arrange on buttered cookie sheet. Bake at 350° for 9 to 10 minutes. While still warm, roll each cookie in confectioners sugar. Let cool, then roll again in confectioners sugar. Makes approximately 5 dozen.
Cut skin from pear, chop and puree in blender. Strain through sieve into large bowl. Stir in sugar and lime juice until sugar is dissolved. Stir in remaining fruits. Serve immediately. Contains 105 calories.
Cook and stir beef in oil in Dutch oven over medium heat until brown. Stir in beef broth, salt, marjoram, thyme, pepper and bay leaf; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
Place cottage cheese in large bowl with lid. Pour dry gelatin over it and mix gently. Add pineapple and oranges; mix gently, then fold in Cool Whip and seal.
Combine oil and sugar; add eggs. Measure and sift dry ingredients; add to sugar mixture. Add vanilla and chopped apples. Bake at 300° for 55 minutes in a 9 x 13-inch pan.
Let bread dough rise. Rub with Crisco on dough in pan. Roll out dough. Brush with egg. Layer sliced ham, Provolone cheese, pepperoni and American cheese. Sprinkle oregano, Italian seasonings and grated cheese. Roll like jelly roll. Bake at 350° for 25 minutes.
Place meat in a large kettle. Add all ingredients and cover. When mixture comes to steaming point, reduce heat to simmer. Stir occasionally. Should more liquid be needed, add either water or tomato juice. This mixture should end more like a thick sauce than a thin mixture. Serve over hot rice. Serve with chutney, ground peanuts or coconut, sprinkled over the top. Cooking time is 2 hours. Serves 4 to 6.
Place strawberries in blender. Process until smooth. (Can be done earlier and stored in refrigerator.) Mix strawberries, lemonade and pineapple juice in punch bowl. Mix well. Just before serving, add 7-Up very slowly. Makes 4 1/2 quarts. Also good with raspberries.
Combine softened cream cheese and Cheddar cheese well. Add other ingredients. Shape into 2 balls. Roll in chopped pecans and chill. Can be frozen.
Add flour, sugar, Crisco, salt, cocoa and 3/4 cup milk together and beat vigorously by hand or mixer (medium speed) for 2 minutes. Stir in remaining ingredients. Blend well. Grease and flour two or three round cake pans. Bake for 30 minutes in preheated 350° oven.
In a glass bowl, microwave milk and margarine for 45 seconds. Add sugar and cocoa. Stir until thoroughly mixed. Microwave for 3 minutes or until just boiling. Cool 1 minute. Blend in peanut butter, vanilla and salt. Stir in oats. Mix well. Drop from teaspoon onto waxed paper and chill until firm. Yields 4 dozen.
Mix the first 3 ingredients and spread in bottom of pan. Bake approximately 15 to 20 minutes at 350°. Cool.
Mix all ingredients together and form into a ball. Combine 1/4 cup chopped nuts and 2 tablespoons parsley. Roll ball through mixture. Chill.
Cream butter and sugar. Add yolk and stir. Then add flour and vanilla. Fold into potato chips and nuts, if desired. Bake on ungreased cookie sheet for 15 minutes in 350° oven. Do not let cookies brown. While still warm, sprinkle with confectioners sugar, approximately 4 dozen.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Bring to a boil. Cover and cook over low heat for 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat until cheese melts and serve.
Boil squash and onion until soft. Drain. Mix squash, onion, salt, 1/2 grated cheese, 1/2 crackers, and milk. Pour into casserole dish. Cover with remaining crackers and cheese.	Pour melted butter over all. Bake at 350 degrees for 30 minutes.
Use pineapple juice as part of liquid for jello. Mix all ingredients together, then let congeal in refrigerator. Good and different!!
Place the cocoa in a saucepan and gradually add the milk, stirring well. Stir in the sugar and margarine and bring the mixture to a boil. Boil for 1 minute. Remove from heat and stir in the oatmeal and peanut butter. Quickly drop by teaspoon on waxed paper. Let stand until firm. Makes about 25 cookies.
Mix and pour into three greased and floured 9-inch pans at 350° for 20 minutes. (Do not overcook. Sometimes, 15 minutes is long enough.)
Dissolve yeast in lukewarm water. Set aside. Combine oleo with boiling water and cool. Add 1 cup cold water, sugar, salt and eggs to yeast mixture. Mix well. Add 7 1/2 cups flour to make soft dough. Cover and refrigerate for 8 hours or overnight. When ready to use, take out amount you want to make on floured dough board or cabinet. Roll out to desired size. Place on ungreased cookie sheet. Let rise 1 to 2 hours. Butter before baking for even cooking.
Saute seasoning in oleo or butter until soft. Add soup and cheese and add milk, a little at a time, until cheese is melted and all is well blended. Add salt and pepper while cooking.
Cream butter. Add sugar. Add eggs; beat until smooth. Add dry ingredients, alternately with coffee. Stir in nuts and apples. Bake at 350° for 50 minutes in loaf pan.
Melt in a double boiler: caramels and 5 tablespoons evaporated milk. Mix cake mix with melted margarine, 5 tablespoons evaporated milk and nuts. Spread half of the mixture in a 9 x 13-inch pan. Bake 6 minutes at 350°. Remove from oven and spread with 1 cup of semi-sweet chocolate chips. Spread melted caramels over chocolate. Dot with remaining cake batter. Bake for 15 to 20 minutes at 350°.
Put garlic, basil, parsley and pine nuts in food processor for 15 seconds. With machine on, pour 3/4 cup olive oil through feeding tube. Add cheese and rest of olive oil. Process until mixed.
Mix sugar, butter and milk; bring to rolling boil and boil for 2 minutes. Add marshmallows, 5 at a time, then chips, vanilla and nuts.
In a bowl, mix sugar and cinnamon. Quarter biscuits and coat with sugar and cinnamon mixture. Arrange in a Bundt pan in layers. In skillet, melt oleo and brown sugar. Drizzle this over biscuits as you arrange them in pan and on top. Bake for 35 minutes at 350°.
Beat egg yolks until light. Add lemon juice and grated rind, hot water, 1/4 cup sugar and flour. Put flour and salt in sugar. Cook in double boiler until slightly thickened. Beat egg whites until stiff. Add 1/2 cup sugar; fold into cooked mixture. Beat egg whites before cooking custard. Put in cooked pie shell and brown at 325°.
Peel potatoes and cut in small pieces. Cook until tender. Add nutmeg, vanilla and sugar. Put 1 stick margarine in baking dish and melt in oven. Mix 1 cup sugar and 1 cup self-rising flour. Add milk to form a loose batter. Pour batter over melted butter. Put potatoes on top of batter. Bake until brown on top in 400° oven.
Mix dry ingredients in a large bowl. Make a large hole in middle. Add eggs and remaining ingredients. Mix by hand; do not beat. Grease and flour a large tube pan or 9 x 13-inch pan or 2 loaf pans. Bake at 350°. Top will crack open and color will be brown when done. Sprinkle with powdered sugar or cream cheese icing.
Combine first 6 ingredients together and put in greased 9 x 13-inch dish. Top with 1/4 cup margarine and corn flake crumbs. Bake at 350° for 1 hour.
Preheat oven to 325°. Combine flour, baking soda and salt. In a saucepan, combine butter, sugar and water. Heat just to a boil. Remove from heat. Add semi-sweet chocolate chips and vanilla. Mix until smooth. Add eggs, one at a time, beating well after each. Gradually blend in flour mixture. Stir in white chocolate and milk chocolate chips. Spread in a greased brownie pan and bake for 25 to 30 minutes.
Beat together the salad oil, sweetener, egg and buttermilk. Sift together the flour, nutmeg, cinnamon and soda and add to liquid ingredients. Add diced prunes or dates and nuts. Pour batter into a greased and floured 10-inch tube pan and bake at 350° for about 45 minutes.
Cream sugar, margarine, eggs and sour cream until fluffy. Add soda, vanilla and cocoa. Mix in flour and then walnuts. Drop by ice cream scoop onto cookie sheet. Bake at 350° for 8 to 10 minutes. When cool, ice with chocolate fudge frosting.
Wash and scrub potatoes. Do not peel. Cut into 1-inch cubes. Melt oleo in pan. Put potatoes in pan and stir with spoon until evenly coated with oleo. Place on a cookie sheet. Sprinkle generously with Lawry's salt, lots of Parmesan cheese and then paprika. Bake in 400° oven for 30 minutes. Turn off oven and let sit there for another 10 to 15 minutes.
Place unopened rice pouch in boiling water in saucepan. Do not cover. Bring water to boil and heat for 16 minutes.
In large bowl, layer crushed noodles, coleslaw, almonds, sunflower seeds and green onions. In separate bowl, mix oil, sugar, vinegar and 2 beef flavorings from noodle packs. Mix well. Pour over salad. Do not stir until next day. Keep, covered, overnight.
Cream together the cream cheese and powdered sugar. To this, add pineapple (juice and all). Blend well. Add small tub Cool Whip. Pour into graham cracker crust and refrigerate.
Heat milk and butter to a skim stage. Add blended flour and sugar to beaten eggs. Pour into kettle with milk. Bring to a hard boil, stirring constantly. Remove from heat and add cans of evaporated milk and condensed milk with vanilla. Cool in refrigerator. Pour into a 5-quart ice cream maker. Add salt and ice to freeze custard (around outside of canister).
Mix all dry ingredients. Add beaten eggs, oil and buttermilk. Mix well and store in refrigerator in airtight container. Do not stir before using. Fill muffin tins 2/3 full. Bake at 350° for 15 minutes. Keeps well. Use as needed.
Remove stems from tomatoes and slice in half crosswise. Place, cut side up, in a small baking dish. Combine all other ingredients. Sprinkle over tops of tomatoes. Bake at 375° for 15 minutes. Yields 4 servings.
Combine flour, salt, pepper and water; blend well to make a smooth paste. Simmer oysters and the liquid they are packed in until the edges of oysters curl. Add slowly the paste to oysters, stirring to prevent lumps. Pour this mixture into the scalded milk and remove from heat. Cover; let stand for 15 minutes to improve the flavor. Reheat briefly, adding the butter. Serve with oyster crackers.
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat. Stir in peanut butter. Add Kellogg's Special K cereal and raisins. Stir until well coated. With back of spoon, press mixture evenly and firmly into 13 x 9-inch pan coated with cooking spray. Let stand until cool. Cut into bars.