HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Use scant teaspoon per cup of hot water. Store in baby food size container. Makes wonderful gifts.
Saute pecans in butter until crisp, about 2 minutes. Add onion, celery and apricots; cook until soft, about 10 minutes. Stir in parsley. Remove from heat and mix with corn bread, wheat bread, sage, pepper and stock. Place in a buttered 1 1/2-quart casserole. Bake at 325° for approximately 45 minutes.
Preheat oven to 375°. In a 10-inch pie plate, layer following in order listed: Fritos on bottom of dish, then then the shredded lettuce, mixed with chopped green onions. Top with chili. Heat this in oven about 15 minutes, then top with more Fritos, shredded cheese and olives. Return to oven. Continue heating until cheese melts and Fritos are crisp and golden. Serve immediately.
Cook first 5 ingredients about 20 minutes or until tender. Mash some of the potatoes. Add remaining ingredients. Stir until thoroughly heated. Be sure and keep stirred to protect from scorching. Remove from heat.
Combine sour cream, mayonnaise, sugar, vinegar and garlic in blender. Mix well. Add lemon juice to taste. Then add crumbled cheese, mixing only slightly after adding cheese.
Combine cottage cheese and jello. Then mix in pineapple and Cool Whip. Chill until it forms a mold.
Spread potato slices in 9 x 13-inch greased pan. Brown hamburger in skillet with onion. Mix milk and soup; add cooked meat and pour over potatoes.
Combine rice, soup and milk. Place in 9 x 13-inch greased baking dish. Top rice mixture with chicken breasts. Sprinkle chicken with French onion soup mix. Bake at 325° for 2 hours. Uncover and bake 1/2 hour longer or until brown.
Salt the inside of each crab. Soak in sauce for 3 to 4 minutes. Fry in grease. Makes enough sauce for 3 1/2 dozen crabs.
Roast nuts and cool. Have cheese at room temperature. Mix all ingredients together with fork. Roll in form of ball. Place in refrigerator for 10 minutes and roll in nuts.
Brown sausage and drain. Return sausage to pan and add other ingredients. Mix well until cheese melts. Spread on bread (can be frozen at this point). Bake at 350° for 3 to 5 minutes or until bubbly.
Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour and soda. Add chips.
Combine vegetables in a large bowl; set aside. Combine remaining ingredients in saucepan; bring to a boil. Boil 1 minute. Pour over vegetables. Cover and chill 8 hours. Serve with a slotted spoon.
Cream butter. Add sugar; cream until light and fluffy. Add vanilla. Add flour, potato chips and nuts. Chill dough for several hours. Roll into balls the size of walnuts. Put on baking sheet, 2 inches apart. Flatten balls with bottom of glass covered with damp cloth dipped in sugar. Bake in a 350° oven for 10 to 12 minutes (watch closely), until lightly browned.
Combine onion, soups, sour cream, chillies, chicken and some of cheese. In 9 x 13-inch baking dish, layer torn tortillas in 2 layers. Add chicken mixture. Top with remaining cheese and bake at 350° for 35 minutes. Garnish with ripe olives and pimentos.
Stir together the flour, sugar, baking powder and salt. In a large bowl, combine the egg, milk and oil. Add flour mixture. Mix well. Stir into a greased 9 x 9 x 2-inch baking pan. In a cup, combine brown sugar, flour, butter and cinnamon. Stir together, then sprinkle over batter. Bake in a 375° oven about 25 minutes. Makes 1 coffee cake.
Combine butter and brown sugar in sauce pan, cooking over medium heat until butter melt. Add nuts, coconut and dates cooking over medium heat for 6 minutes stirring steady to keep from scorching. Add Rice Krispies and mix well. Shape into balls and roll in powdered sugar.
In large mixer bowl, combine milk, pudding and water; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon into individual serving dishes. Chill thoroughly; garnish as desired. Refrigerate leftovers.
Have vanilla wafer rounded side up. Spread thin layer of vanilla frosting, then put one chocolate mint cookie on, then a thin layer of vanilla frosting. Color coconut with green food coloring (to make it look like green lettuce), put coconut on next layer, then a vanilla wafer, rounded side up. Put a thin layer of honey, sprinkle sesame seed on top.
Cut flank into thin slices against grain. Sear meat in frying pan. Combine last 5 ingredients and add to frying pan; simmer on low flame for 25 minutes, covered. Add sliced pepper and onion and simmer, covered, 10 minutes. Add cornstarch to water; stir. Add and wait 5 minutes.
In a large mixing bowl, mix first 9 ingredients. Stir in nuts and apples. Pour into well greased tube pan. Sprinkle morsels over batter. Bake at 350° for 45 minutes or until golden brown and cake tests done.
Fold into flat baking dish. Freeze overnight. Thaw 30 minutes before serving. You can garnish with extra cherries before freezing.
Combine jello and cake mix in medium bowl. Add other ingredients. Mix well. Pour into greased baking pan. Bake in preheated 250° oven for 45 minutes. Let stand in pan for 8 hours.
Cream butter, brown sugar and sugar. Add eggs, one at a time, and vanilla; beat well. Gradually add dry ingredients. Stir in chocolate chips, oats and nuts. Bake at 375° for 10 to 12 minutes on an ungreased cookie sheet. Let stand for 2 minutes. Remove to a wire rack.
In mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the cool whip and 1/2 to 3/4 cup coconut. Pour into crust. Spread with remaining cool whip; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.
Brown ground meat and drain. Add onions, pepper, pepperoni and mushrooms; simmer 15 minutes. Add cooked macaroni and sauce, heating thoroughly. Place in a large casserole dish and sprinkle with cheese. Bake at 350° for 15 minutes, or until cheese melts.
Mix well, shape into balls and mash with fork. Bake for 15 minutes at 350°. Cool slightly before removing from pan. Freezes well.
Cook shredded zucchini until tender with enough water to keep from sticking, 20 minutes.
Add salt to flour and cut in lard or Crisco with pastry cutter or two knives until like small peas. Sprinkle water on and stir with fork gently until ball forms. Divide and turn out on lightly floured board. Roll out. If crust is to be baked before filling, prick generously with fork and bake in preheated 425° oven for 9 to 12 minutes.
Cook broccoli as directed; drain. Arrange broccoli in a 9 x 13-inch greased pan. Place cooked chicken on top. Combine soup, mayonnaise and lemon juice and spread over chicken layer. Sprinkle with shredded cheese. Combine bread crumbs and butter and sprinkle on top. Bake at 350° for 45 minutes or longer.
Mix; leave in fridge overnight or mix in the morning and let set all day in refrigerator. Cook at 350° for 1 hour, uncovered.
In medium saucepan, melt margarine and mix with dressing. Put a thin layer of dressing on bottom of greased 13 x 9 x 2-inch pan. Cut up half of chicken on that. Dilute mushroom soup with 1 cup of broth. Pour over chicken and dressing. Put another layer of dressing and chicken. Dilute chicken soup with 1 cup broth. Pour over chicken and dressing. Top with remaining dressing and bake for 45 minutes at 350°.
Combine first 4 ingredients in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Cook without stirring to form ball stage. Just before syrup reaches ball stage, beat egg white until stiff, not dry. Pour about 1/2 of the syrup slowly over egg whites, beating constantly. Cook remainder of syrup to soft ball stage or until small amount of syrup forms a hard ball when dropped into cold water. Add syrup slowly to mixture. Continue beating until mixture stiffens. Add vanilla and nuts. Drop from teaspoon on wax paper.
Mix milk and egg. Add to flour mixture. Stir until blended. Knead lightly. Roll very thin. Cut in strips. If more broth is needed, add milk and a little butter.
In a small brown bag, combine flour, pepper and salt. Coat chicken pieces, one at a time, by shaking in the bag. Fold the top of the bag to contain the flour mixture while shaking. Reserve remaining flour mixture.
Dissolve the Jell-Os in 2 cups of hot water, then add the rest of the ingredients. Put in refrigerator to set.
Dice tomatoes. Set aside. In a bowl, crush garlic. Add salt, pepper and vinegar and stir. Add olive oil and blend. Add basil. Drain off excess liquid from tomatoes. Pour dressing over tomatoes and blend together. Slice bread. Place tomato mixture on bread halves. Grill on the barbecue or place under the oven broiler.
Preheat oven to 325°. Blanch pecans for one minute in boiling water. Drain. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce and corn oil. While hot, toss nuts with bourbon mixture. Let stand ten minutes, then spread on cookie tray. Bake 30 to 50 minutes, stirring every ten minutes. When nuts are crisp and lightly brown and liquid has evaporated, turn nuts into bowl. Combine cayenne, salt, pepper and cumin. Sprinkle over nuts while tossing. Turn out onto sheet pan to cool in single layer. Store in airtight container.
Preheat oven to 350°. In large bowl, mix flour, oats, sugar and margarine. Reserving 1/2 cup oat mixture, press remainder into 13 x 9-inch baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust. Top with walnuts, chips and reserved oat mixture. Press down firmly. Bake 25 minutes or until lightly browned.
Spread slices of bread with margarine. Sprinkle with minced garlic or garlic powder and top with cheese. Bake at 375° for 3 to 5 minutes.
Pound chicken breasts	flat. Place a slice of Swiss cheese on the chicken and then a piece of ham on top. Roll each one up	and secure with toothpicks. Roll this in melted butter and then in bread crumbs. Place them on a cookie sheet and bake at 350° for 30 to 40 minutes.
Slice tenderloin tips into very thin strips. Reduce white wine and vinegar by boiling for several minutes. Add to brown gravy. Add this sauce slowly to sour cream, stirring constantly, to prevent curdling. Add butter (not melted). Saute tenderloin strips in heavy skillet until light brown. Strain all grease. Saute mushrooms in butter. Add to beef. Add sauce, salt and pepper. Keep warm. Serve over steamed rice, noodles or spaetzle. Serves 4.
Combine bread crumbs and grated cheese together. Fill tomato halves with bread crumb mixture. Drizzle with olive oil. Broil in oven for about 5 minutes. May need to cut off broiler and bake about 5 to 10 minutes.
Mix well all ingredients. Press into 2 loaf pans lined with foil. Stor in refrigerator tightly covered. Slice thinly.
Preheat oven to 450°. Mix all ingredients until dough forms. Beat 30 seconds. Turn dough onto surface dusted with baking mix. Gently roll in baking mix to coat. Shape into balls. Knead 10 times. Roll out until 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on an ungreased cookie sheet until golden brown (8 to 10 minutes). Serve with Honey-Butter.
Mix all ingredients together. Bake in greased iron skillet at 425° for 25 minutes.
Lard a rectangular pan with part of margarine. Dump into pan the pie filling and pineapple chunks, distributing evenly. Cover with cake mix. Again, spread with nuts and coconut. Spread sliced butter over ingredients. Bake in moderate oven about 40 minutes. Serve warm or cold, plain or with vanilla ice cream.
Cook spaghetti and drain. Stir in butter until melted. Add cheese and eggs. Press into well buttered 10-inch pie pan or 2-quart casserole. Press along the bottom and sides to form the "crust." Add cottage cheese, if desired. Brown ground beef and add the rest of the ingredients. Pour into spaghetti crust and bake at 350° for 20 minutes. Sprinkle Mozzarella cheese on top and bake for 10 minutes more or until cheese is melted.
Wrap each chicken breast with a slice of bacon. Cover bottom of flat, greased baking pan (8x12x2) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Bake at 275 for 3 hours, uncovered.
Melt butter in a frying pan. Add green pepper and onion; cook until tender. Stir in chicken with rice soup, tomato soup and water or beef stock. Heat to boiling; then turn down heat. While sauce cooks, make meat balls.
Combine raw peanuts, sugar, Karo syrup and salt in a 4-cup Pyrex dish or measuring cup. Stir well. Cook on Full power for 4 minutes; stir. Cook 3 1/2 to 4 more minutes on Full power; stir. Add butter and vanilla; cook another 30 seconds to 1 minute on Full power. Remove and add soda; stir. Mixture will be foamy. Immediately pour onto greased cookie sheet. Allow to cool; break into pieces.
Preheat oven to 350°. Beat egg whites until stiff. Add pinch of salt. Slowly beat in sugar, chocolate chips, pecans and vanilla. Put foil on cookie sheet and drop with teaspoon. Turn oven off and leave in for 2 to 3 hours.
Mix ingredients in saucepan. Heat to boiling on medium, constantly stirring, 1 minute. Cool. Refrigerate leftovers.
*If using frozen, use at least one 10-ounce box; defrost and squeeze out well.
Wash thoroughly and place in electric skillet. Pour Coca-Cola and catsup over chicken. Cover (leave vent open). Cook at 350° for 1 hour or until chicken is tender.
Combine ingredients and heat in microwave until melted. Stir occasionally. Serve with cut apple slices.
Combine scalded sour cream, sugar, butter and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight.
Line a 9 x 13 inch baking pan with aluminum foil, extending foil over two sides of pan; spray foil with cooking spray. Combine chocolate and sweetened condensed milk in a large microwave-safe bowl. Microwave on high power (100%) 2 minutes or until chocolate softens, stirring after each minute. Stir mixture until chocolate melts. Stir in pecans, coconut, and vanilla. Spread mixture into prepared pan. Cover and chill 2 hours or until firm. Cut into 1-inch squares. Store in an airtight container in a cool place. Yield: Approximately 8 dozen pieces fudge.
Put saucepan on range burner and add cocoa, margarine and milk; stir to blend. Turn range burner to medium heat, continue stirring and bring to a boil. Boil for 1 minute. Remove saucepan from heat and quickly stir in vanilla extract, oatmeal and peanut butter. Make sure all ingredients are well blended. Working quickly, drop mixture onto waxed paper by the teaspoon. Cool 15 minutes. Store completely cooled Raggedy Robins in an airtight container.
Cook sausage in large skillet, break up with fork. Drain. Spoon sausage into large bowl. Cool. Add cheese, biscuit mix and water. Mix with fork. Roll into balls. Bake at 400° for 12 to 15 minutes. Cool completely. Good for snacks at parties!
Chop artichokes and set aside marinade. On floured board, roll dough into 12 x 18-inch rectangle. Let rest 5 minutes. Brush half of the marinade over the dough. Sprinkle with artichokes, 1 cup cheese, garlic, basil and oregano. From long end, roll dough into a snug log. Pinch seam to seal. Brush log with marinade. Lightly cover with plastic wrap and set in warm place for 30 minutes. Bake, uncovered, at 375° for 15 minutes. Sprinkle top with remaining cheese. Bake 10 to 15 minutes longer. Slice thinly when cooled. Serve hot or cold.
In 9 x 13-inch pan, break cake into little pieces. Dissolve Jell-O in boiling water; add frozen strawberries until dissolved. Pour over cake and jell until sets. Prepare pudding with 2 1/2 cups milk; fold whipped topping into pudding. Spread over Jell-O mixture. Refrigerate.
In skillet, cook green pepper and garlic in oil until tender. Stir in sauce, water, oregano and parsley. Simmer 10 minutes. Add cheese cubes. Stir just to mix. Serve over hot macaroni that's been cooked and drained.
Beat all together in small mixing bowl. Heat grease in pan. Let rosette iron also heat while the grease is heating. When iron is hot, dip hot iron in dough to top of iron and dip into hot grease for about 5 seconds. Rosette should come off iron (if it doesn't you can work off with a fork). Let brown just a little, then turn over for a couple of seconds and take out of pan. Let cool on paper towel. You can sprinkle with sugar, powdered sugar or just eat plain.
Peel off wrapper from summer sausage. Cut into bite size chunks. Place in pot. Pour duck sauce over to cover. Cook over medium heat until hot. Serve warm. Serve with toothpicks. Fast, easy and delicious!
Melt 2 tablespoons of butter in a skillet and saut onions. Butter a 9 x 13-inch baking dish. Layer sliced mushrooms on bottom, sauteed onions on top of mushrooms, cheese next and bread on top. Mix soup, milk and soy sauce in a small bowl; pour over top of layered dish. Sprinkle lightly with pepper. Cover and refrigerate overnight. Bake uncovered at 350° for 45 minutes. Serves 12.
Stir slightly soft ice cream until smooth, spoon ice cream into pie crust and cover with the pie pan cover lid. Place in freezer for 3 hours or until hard.
Dissolve gelatin in water and add pineapple. Let chill until it begins to set, then add whipped cream to which 1/3 cup sugar has been added.
Cook Rice-A-Roni according to package directions. Cool. Add chopped onions, chopped bell pepper, chopped artichoke hearts and chopped chicken. Add marinade from artichoke hearts. Mix well; chill. Serve on lettuce leaf. You can add more chicken and have a nice luncheon salad.
Drain cocktail. Beat eggs and sugar until fluffy. Add all ingredients but coconut. Spread in greased cookie sheet. Sprinkle with coconut. Bake at 350° for 25 minutes.
Mix first three ingredients. Stir good. Boil for 24 minutes. After boiling mix 2 packages Sure-Jell. Bring back to boil. Pour into jelly jars.
Sift the first 5 ingredients together. Add water and mayonnaise; stir until well blended. Pour into greased 9 x 13-inch pan. Bake at 350° for about 30 minutes. Serve with hot fudge sauce.
Cut meat and unpeeled potatoes into 1 1/2-inch cubes. Dredge meat in flour seasoned with garlic, salt and pepper. Brown in frying pan and arrange in bottom of large casserole. Add a layer of potatoes and then sliced carrots. Slice onions and brown with cabbage. Pour over ingredients in casserole. Add bouillon and cover dish with aluminum foil and bake at 350° for 3 to 3 1/2 hours. Stir after first hour or baking. Stir again after second hour and continue baking, uncovered. Stir every half hour during final baking time.
Drain beets, reserve liquid. Combine cornstarch and sugar in a saucepan. Blend in orange juice concentrate, then 6 ounces beet liquid and vinegar. Cook, stirring constantly, until thick and clear. Add butter and beets. Reheat and serve or place in double boiler over simmering water to keep hot until serving time.
Crush enough crackers to bind ingredients together. Mix all ingredients together. With hands, form into 2 to 3 loaves. Add a bit of water to bake.
Fry hot sausage, drain and cool. Spray a large 10 x 10-inch or larger Corning Ware casserole dish with Pam. Butter bread on both sides and cube. Cover bottom of dish with bread. Crumble sausage over bread. Spread on mushrooms. Put cheese on next. Beat eggs, half and half, salt and pepper. I use a whisk. Pour over all other ingredients. Sprinkle with Parmesan cheese. Refrigerate overnight or up to 3 days before cooking. Bake at 350° for 45 to 50 minutes.
Cut celery in bite sizes. Chop onion and soak both in salted water for several hours. Then rinse and drain. Put into a bowl and add the remaining ingredients. You will have to taste to determine whether or not it appears to have the flavor you want.
Preheat oven to 375°. Grease a 9-inch square metal pan or 10-inch cast-iron skillet; place in hot oven. Combine cornmeal, baking powder and salt. Add eggs, sour cream and oil; blend well. Stir in corn. Pour 1/2 of batter into heated pan. Cover with cheese. Spoon remaining batter on top; sprinkle top with chili powder. Bake for 25 to 30 minutes, or until lightly browned. Cut in squares. Makes 8 servings.
Cook fish in water until it flakes. Remove fish and boil potatoes, salt and onion until tender. Add fish, milk and half and half. Heat through. Add butter and pepper to taste. Enjoy!
Cook on medium heat, the sugar, margarine, syrup and salt until boils, stirring. Cook 5 minutes without stirring. Add soda and vanilla. Pour over popcorn and nuts and coat well. Place in shallow pans and cook, uncovered, for 1 hour at 250°, stirring occasionally. Store in covered containers.
Bake graham cracker crust. Melt marshmallows in top of double boiler with 1/2 cup milk. Add candy bar, reserving 2 squares. Heat until chocolate is melted; blend. Cool 20 minutes. Fold in whipped cream. Fill crust. Shave remaining 2 squares of chocolate over pie. Chill.
Prepare graham cracker crumb crust according to graham cracker crumb box. Prepare 1 envelope of Dream Whip according to package. Add softened cream cheese and powdered sugar. Mix with mixer until smooth, then pour over cool crust. Chill for at least 4 to 5 hours. Before serving pour cherry pie filling over dessert.
Saute onions. Add zucchini; saute. Cook macaroni in salted water. Mix with zucchini, onions and ham. Put in ovenproof dish. Mix yogurt and egg; spread over noodles. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Combine all ingredients. Let stand in refrigerator overnight. Bake at 350° for 1 hour.
In a saucepan, melt butter over low heat. Add mustard, minced onion, lemon juice and poppy seed. Simmer until onions are soft.
Beat cream cheese until smooth. Blend in cream and powdered sugar. Add eggs and vanilla; continue to beat until smooth. Mix brown sugar, graham cracker crumbs, melted butter and ground almonds together and coat bottom and sides of 9-inch spring pan. Pour in cream cheese mixture and bake at 325° for 45 to 50 minutes.
Mix well flour, margarine and nuts. Pat into 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix together cream cheese, Cool Whip and confectioners sugar. Put on crust when cool. Beat chocolate pudding as directed and pour over cream cheese layer. Top with Cool Whip and nuts.
Soak overnight in 1 cup salt. Add to enough water to cover vegetables. Bring to boil in solution. While hot, drain well. Simmer together pickles and sauce, just until hot. Put into jars and seal.
Precook vegetables. Mix Stove Top dressing and dry ingredients together and pour over top of vegetables. Melt margarine and pour over top of ingredients.
Roll chicken pieces to cover the bottom of glass dish. Mix soup and wine. Pour over chicken. Cover with layer of cheese slices. Pour dry stuffing mix over top. Drizzle melted butter and water over dry stuffing. Bake at 375° for 1 hour.
In mixing bowl, add butter (cut in pieces), sugar, cocoa and milk. Cook on High for 2 to 3 minutes or until all is melted. Add nuts	and vanilla. Spread on greased cookie sheet and chill.	Cut into squares.
Cook spinach according to directions. Drain. Blend well with remaining ingredients, except bread crumbs. Pour into buttered shallow baking dish. Sprinkle crumbs on top. Bake at 350° for 30 minutes.
Scald the rice. Scald the cabbage until leaves will roll without breaking. Take leaves apart. When rice is cool, mix in ground chuck, seasoning salt, pepper and bacon fat or butter. Put rice and ground chuck mixture in cabbage leaves and roll tight enough to hold mixture. Put in cooking pot and add tomato sauce and water, enough to cover them. Bake in 350° oven for 1 1/2 hours or until tender.
Cream shortening and sugar together. Add milk, eggs and vanilla; beat together. Add remaining ingredients. (Dough will become too thick to mix with electric mixer, continue mixing by hand until well blended.) Shape dough into 1-inch balls. Bake at 375° for 8 to 10 minutes.
Marinate mushrooms, onions and artichokes in dressing. Drain and reserve dressing. In a large glass bowl, layer lettuce, tomatoes, marinated vegetables and meat. Make two layers, ending with meat. Pour reserved dressing over all. This may be prepared ahead. Serve with cheese souffle and French bread. Yields 6 servings.