HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and quarter artichokes. Add other ingredients; mix and bake at 350° for 15 minutes. Serve with Town House or other special crackers.
Pound meat between waxed paper sheets to 1/4-inch thick. Melt margarine in skillet and brown cutlets a few at a time. Remove as they brown and keep warm.
Cook sugar and evaporated milk together for 14 minutes or soft boil, stirring constantly. Take from stove and add margarine, chocolate chips, marshmallow cream, nuts and vanilla extract. Beat until thick. Pour into buttered pan (about 18 x 12-inch). Cool and cut into squares.
Mix and heat chicken and rice soup with can of Ro-Tel. Pour over Ranch Doritos chips and top with shredded Cheddar and Monterey Jack cheese. Serves at least 6 people.
Partially thaw potatoes; heat oven to 350°. Mix sour cream, soup, margarine, onion, salt, pepper, garlic salt and cheese. Stir in potatoes and place mixture in lightly buttered 9 x 13-inch pan. With hands, crush corn flakes; stir in 4 tablespoons melted margarine. Spread over potato mixture. Bake in 350° oven for 1 hour. Makes 12 servings.
Combine all ingredients except nuts, beating vigorously by hand for 30 seconds. Pour into a greased 9 x 5 x 3-inch heat resistant glass loaf dish. Bake at 350° for 1 hour.
Grease dish. Put all meat and vegetables in. Mix up sauces and seasonings and stir in good over the meat and vegetables. Cover and bake at 350° for 1 1/2 hours.
Cut meat in small pieces. Cook onion lightly in oil (not brown). Add eggs and fry lightly. Add rice, salt, pepper and meat. Stir and cook 3 minutes. Take off heat and add soy sauce. Serve hot.
Mix milk, sugar, salt, flour, coconut and egg yolks in a large Pyrex bowl. Microwave on High for 9 minutes or until thickened. Add butter and mix until melted. Then add vanilla; mix well. Pour into baked pie shell. Top with meringue and 2 tablespoons coconut. Brown in oven.
Preheat oven to 350°. Combine all ingredients, except butter and chicken. Dip chicken in melted butter, then coat with crumb mixture. Reserve remaining butter. Place chicken in ungreased (9 x 13-inch) dish. Sprinkle with remaining crumbs. Pour remaining butter over chicken. Bake for 65 to 75 minutes or until the chicken is fork-tender.
Saute garlic and mushrooms. Let mixture stand in marinade overnight. Then drain off. This recipe will serve 5 people.
Bake cake as directed in 9 x 13-inch pan. Take out of oven and poke holes in the cake with a wooden spoon. Pour milk in holes, then ice cream topping. Frost with Cool Whip. Sprinkle with crushed candy bars. Refrigerate.
Beat eggs, measure 3 bottle caps of Sucaryl. Pour into eggs. Add shortening; beat until creamy. Blend in salt, flour and lemon juice. Stir in walnuts and coconut. Turn into loaf pan. Bake at 350° for about 40 minutes, or until cake tests done. Yields 20 slices.
In the microwave, soften the cream cheese. Stir in the green enchilada sauce, the sour cream and the diced ortega chilies. Stir in 1/2 of the grated cheese. The ingredients are going to be assembled in layers similar to lasagna-sauce, chicken, tortilla strips. In an 8 x 8 x 2-inch deep casserole dish, spoon in some of the sauce, enough to lightly cover the bottom of the dish. Sprinkle chicken pieces over the sauce. Cover the chicken with strips of tortilla and start the process again. Leave enough sauce for the top layer (if you have any extra, just pour it on). Sprinkle the rest of the cheese over the top of the casserole and bake in a 350° oven for 30 minutes or until the cheese begins to brown.
Mix shortening, sugars and eggs together well. Add vanilla. Sift flour, salt and soda together; add to egg mixture. Add chocolate chips. Spoon on greased cookie sheet. Bake at 375° for approximately 10 minutes.
Combine pork, chopped shrimp, 1/2 of chopped onion, 1/2 of chopped carrot, soy sauce, egg, sesame oil, pepper and cornstarch. Mix well. Place 1 teaspoon of filling in the center of each malo wrapper. Fold in triangle; moisten edges, pressing to seal. In a casserole, put minced onion and chopped carrot in 1 tablespoon of oil. Add the chicken broth and cream of asparagus. Put salt or salted fish sauce to taste. Drop filled malo in the boiling broth; cook for 10 minutes.
Melt margarine over medium heat. Add onion, garlic and pepper. Cook to transparent (3 or 4 minutes). Add chicken, tomato sauce and ham. Bring to boil, then simmer 5 minutes, stirring often.
Add grits to boiling water. While hot, add 1/2 stick butter and cheese. Add milk. Add eggs, beaten in a measuring cup then add enough milk to make a cup. Stir into greased casserole. Bake at 425° for 40 minutes.
Beat egg white until foamy. Add pecan halves and stir gently until coated. Set aside. Combine the sugar, cinnamon and salt and sprinkle over pecans, stirring gently, until coated. Spread pecans in a lightly greased 15 x 10 x 1-inch jelly roll pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool completely and store in airtight container.
Pour boiling water over raisins, dates, butter and baking soda. Let stand. Mix flour, sugar and salt; add to fruit mixture. Add remaining ingredients; beat well. Pour into greased bread pan (1 regular or 2 small). Bake at 350° for 60 minutes.
Mix all but peanut butter and chocolate together. Bake in large greased jelly roll pan for 12 to 20 minutes at 350°. Remove and spread with peanut butter while still warm. Refrigerate until cold. Melt the Hershey bar and spread over the peanut butter. Refrigerate until set. Cut into bars.
Press cracked pepper into both sides of steak; saute with margarine in a nonstick skillet. Add remaining ingredients and cook, covered, for 10 minutes or until done. Serve over 1 cup cooked noodles.
Peel, chunk and cook zucchini until soft; blend in blender until smooth. Put all ingredients into blender. Mix well. Pour into 2 (9-inch) pie shells. Sprinkle with nutmeg and cinnamon across the top. Bake at 425° for 10 minutes. Reduce temperature and bake at 300° for 25 additional minutes.
Boil noodles until tender allow to cool in the refrigerator. When noodles cool add bell pepper, onion, and shrimp. Season with Tony Chacheres, salt, black pepper to taste. Add mayonnaise. For best taste chill in refrigerator for 24 hours.
Mix milk and pudding mix until smooth and thickened. Stir in Eagle Brand milk and Cool Whip. Layer in large bowl: first the wafers, then bananas, then pudding until all is used. Makes a large serving.
Grease 9 x 13-inch pan. Spread 1/2 package potatoes, half of onion, salt, pepper and parsley flakes. Dot with margarine. Repeat. Pour whipping cream all over. Bake, uncovered, at 400° for about 1 hour. If potatoes get dry, add a little milk.
Place butter in glass baking dish. Microwave about 1 1/2 to 2 minutes on Medium-high or until melted. Stir in seasoning mix and remaining ingredients. Microwave on High for 2 to 4 minutes or until heated through.
Combine the first 7 ingredients and mix until like corn meal. Add unbeaten eggs and vanilla and mix. Add oatmeal and Rice Krispies and mix well then add coconut. Stir only until mixed. Roll out dough into small balls with hands and place on ungreased cookie sheet about 2 inches apart. With fork, press dough to 1/4 inch. Bake at 350° about 10 minutes. Makes 5 dozen.
Layer the first 6 ingredients in casserole. Combine mayonnaise, soup, mustard and curry powder. Spread over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 45 to 60 minutes.
Heat soup and milk, stirring frequently. Stir in vegetables and turkey. Heat through. Pour mixture into ungreased 3-quart casserole. Keep hot while preparing top.
Scramble eggs and add seasoning. Since eggs cook quicker at the edge of the pan, use a small glass bowl upside down in the center of your large glass bowl. Butter and add eggs and your favorite fillings. Cooked in 7 minutes.
Knead all ingredients except water together, then add water. Let stand 10 minutes, then roll out. Makes 3 crusts.
In large bowl, mix all dry ingredients. Add wet ingredients. Stir and mix together very well. Drop by teaspoonfuls onto cookie sheets sprayed with cooking spray. Space 1 to 2 inches apart. Bake at 350° for 10 minutes. Cook longer for crunch, less for chewy.
Fry bacon crisp. Remove from skillet; saute onion in bacon drippings. Remove all but 1 to 2 tablespoons of bacon drippings. Add vinegar and sugar. Add drained and rinsed green beans. Simmer until most of liquid is gone. Add bacon, toss and serve.
Cook and cool. Add 1 pint whipped cream. Pour over fruit mix. Put in refrigerator overnight.
Five minutes before cake is done, mix, in a saucepan, and bring to a boil, oleo, cocoa and milk. Remove from heat. Add chopped pecans, powdered sugar and vanilla. Stir and pour over cake as soon as you remove it from oven. (Excellent cake.)
Chop frozen strawberries; stir in other fruit. Freeze for a couple of hours.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating good after each addition. Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth. Add flavoring and fold in cherries. Pour in greased tube pan. Bake at 350° for 1 hour and 20 minutes.
Pour all ingredients into pie pan. Mix until damp. Reserve 1/3 for top crust. Press evenly into bottom and side. Add filling. Crimp. Crumble. Reserve dough over top and bake.
Beat egg white; set aside. Mix all other ingredients and fold the egg white into mixture. Cook on hot griddle. Thin if desired. Makes about 8.
Preheat oven to 375°. Combine the flour, soda and salt; set aside. Cream butter, sugar and vanilla with mixer. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in chocolate chips, walnuts, raisins and coconut. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Let them rest 2 minutes on baking sheet before removing. Makes about 60 cookies. Can freeze. Can do ahead.
Place butter and garlic in small saucepan. Heat until butter is melted. Remove garlic and stir in parsley. Pour butter mixture over popcorn and toss lightly. Good for a party snack.
Brown meat in 2 tablespoons oil. Brown onion and celery in 1 tablespoon oil and add flour. Add tomatoes and make a sauce. Add green pepper, seasonings, meat and water. Cook slowly for 10 to 20 minutes. Serve over rice. (All ingredients can be modified to taste and the recipe definitely improves with age.)
Wash fish in cold water. Lay fish on aluminum foil. Place salsa inside fish. Lay bacon strips on each side of fish. Wrap fish in foil. Place fish on barbecue grill when charcoal stops flaming. Cook fish 20 minutes on each side (40 minutes total).
Crumble bread into a bowl and pour a little milk over it (just enough to soften it). Add beaten egg, ground meat, rice, bell pepper and salt and pepper to taste. Form mixture into balls and place in a greased casserole dish. Cover with dry soup mix, tomato puree and 1 can of water. Bake at 350° for 1 hour or until meat is done and rice is popping out.
Cream together all ingredients, except milk. Add milk, one tablespoon at a time, until frosting is of spreading consistency. Refrigerate until cake is cool. Spread on cake. This makes a lot!
Combine dry ingredients; mix well. Combine with wet ingredients. Spread on cookie sheets. Bake at 300° for 1 hour, stirring frequently. Cool and store in airtight containers. Makes about 33 cups.
Mix together oleo, eggs, sugar and 1 teaspoon vinegar. Fold in nuts, coconut and raisins. Pour in deep pie crust and bake at 325° for 45 minutes or until done (test with straw).
Go out into the 'cuntree' or on the road-side or 'fince' row and 'peek' 'yo-self' some poke. Be sure ya' don't git snake bit! 'Brang' 'em home 'un warsh 'em. Then 'tho' 'em in a pot an boil 'em good; drain an' add ya some mo' watta' an' boil again. Then scramble ya up some egg an' mix with the poke. Add salt and peppa'...an ya got 'yo-self' some poke salet.
Brown meat in a small amount of cooking oil; season meat with salt and pepper or seasoned salt. Parboil celery. Saute onions and pepper lightly in the same skillet you browned meat in. Mix all ingredients together; pour into buttered casserole dish. Bake at 375° for 2 1/2 hours or until meat is done. Makes 1 large or 2 small casseroles. Delicious!!!!!!
Combine first 6 ingredients in large	Dutch oven and saute until done. Then add tomato sauce and simmer 15 to 20 minutes. Blend together scallions,	cream cheese and sour cream. Cook noodles according to the	package. In greased casserole, place 1/3 noodles, then 1/3 scallion mixture, then 1/3 meat mixture. Continue two more layers.	Top with grated cheese. Bake 20 to 30 minutes at 350°. Freezes well before baking.
Boil milk and sugar for 1 minute. Add other ingredients. Mix well and pour into an 8-inch square pan lined with aluminum foil. Cut into squares when cooled.
Put light brown sugar, white syrup and margarine in a pan and melt. Boil 5 minutes. Remove and stir in soda. Pour over corn. Put on cookie sheets and spread. Bake in a 200° oven for 1 hour.
Combine first 7 ingredients. Mix well; set aside. Cut ribs in serving size pieces. Sprinkle with salt and pepper. Place in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Turn and bake 20 minutes. Pour sauce over ribs and bake until tender, about 20 minutes.
Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over; toss lightly. Cover and chill.
Saute onion in oleo until brown. Add flour, salt and pepper. Cook until blended. Add sour cream but do not let mixture come to a boil. Place asparagus in a shallow baking dish and cover with sour cream mixture. Sprinkle cheese and bread crumbs on top. Bake, uncovered, at 350° for 15 to 20 minutes.
Mix together the coconut, sugar and salt. Stir in egg whites and almond extract. Mix well. Stir in almonds. Drop onto lightly greased baking sheet. Bake in preheated oven at 325° for 20 minutes or until edges are golden brown. Remove from baking sheet immediately; let cool.
Grease 9 x 13-inch pan. Beat eggs. Add flour, milk, baking powder, salt, cheese, spinach and margarine; mix ingredients as they are needed. Pour into pan and bake for 35 minutes at 400°. Cool 30 minutes and cut into bite size pieces or squares. If you use a glass dish, bake at 375°. Can be used as an appetizer or as a vegetable with a meat.
Stir coconut, powdered sugar, oleo, milk and walnuts together. Roll into balls. Freeze.
Mix together the sugar and margarine until fluffy. Add the eggs and beat well. Stir in the flour, powder and milk; mix well. Stir in the flavorings and mix. Bake in a greased and floured tube pan for 1 hour at 350°.
Mix 2 tablespoons brown sugar and 2 teaspoons cinnamon and keep separate.
Prepare and cut up fruit into a baking dish to depth of 2-inches. Mix sugar with melted butter. Blend in other ingredients and spread over fruit. Bake at 350° until fruit is tender, usually about 1/2 hour. Serves 8 to 10.
Arrange peppers in micro-proof baking dish. Combine remaining ingredients, except tomato sauce and cheese. Blend thoroughly. Put meat mixture in peppers. Top with tomato sauce. Cover with plastic wrap and cook in microwave on High for 20 minutes or until beef is no longer red and peppers are tender. Remove plastic wrap and top each pepper with cheese. Cheese will melt. Serve hot.
Using a large sheet of heavy-duty foil, place potatoes, onion and green peppers in center. Sprinkle with garlic, pepper and red pepper. Top with pats of butter. Wrap and seal foil securely.
Simmer over medium high heat. Cook until reduced by half. Brush glaze over fish while broiling.
Mix first 5 ingredients together, cook until cheese melts. In oblong pan, layer tortillas, chicken, onion, soup mixture and grated cheese. Place layers again in this same order if desired. Cook for 45 minutes at 350°.
Roll out one can crescent rolls in rectangle. Place on cookie sheet. In frypan, cook all ingredients except cheese until pepper is soft. Put 1/2 mixture on roll rectangle. Top with 1/2 cottage and 1/2 Mozzarella cheeses. Repeat layers. Roll other can crescent rolls in rectangle. Place on top. Pinch edges together. Bake at 350° until crust is golden brown. Serves 8 to 10. Can be frozen after baked.
Sprinkle taco seasoning over ground beef. When ready to serve, mix lettuce, tomatoes, beans and cheese with beef mixture. Pour Italian dressing over salad just before serving.
Mix cream cheese and marshmallow creme together until smooth. Add orange extract. Mix well and refrigerate overnight. Serve with sliced fruit of choice. If needed make proper consistency, add a little milk.
Put beer in pan and boil. Add cheese, butter and seasonings. Add eggs and cook a few minutes, until cheese is melted. If thick, add more beer. Serve over toast.
Combine flour, brown sugar, oats and butter. Mix on low in mixer. Press into an ungreased 9 x 13-inch cake pan. Bake at 350° for 15 minutes.
Prepare cake mix according to package instructions. Add orange Jello. Bake in two 9 inch round pans according to package instructions.
Thaw potatoes and place in a greased 9 x 13 pan. Mix all ingredients in the pan. Sprinkle with paprika. Bake 30 minutes at 350° or until brown.
Saute in olive oil the onion, parsley, garlic, red and green bell pepper. Add tomato sauce, wine, bay leaf, thyme, oregano, marjoram, salt and pepper, cayenne pepper, basil, chili powder and tomatoes. Stir well. Cook for 40 minutes. Add prawns and white fish and cook for 15 minutes. Add crab legs, etc. Cook 7 to 8 minutes longer.
Combine all ingredients except 1/2 cup cheese. Pour into a 2-quart casserole dish and top with remaining cheese. Bake in 350° oven for about 1 hour or until firm.
Mix eggs, sugar, pineapple, flour, soda and 1 teaspoon vanilla. Stir in 1/2 cup nuts. Bake in greased 9 x 13-inch pan at 350° for 25 to 35 minutes. Will turn brown; cool. Mix the cream cheese, butter, confectioners sugar and 1 teaspoon vanilla. Spread on cake. Sprinkle with 1/2 cup of nuts. Serves 54 squares. Can be frozen.
Melt margarine and cook onions until tender. Butter casserole dish (1-quart to 1 1/2-quart) and line with cracker crumbs. Add onions and soup. Sprinkle with grated cheese and a few more cracker crumbs. Bake at 350° until brown and bubbly, 30 to 45 minutes.
Whip together and serve with apple slices, orange sections, pears, peaches, bananas and strawberries.
Bake pecans into pie shells. Mix together cream cheese, powdered sugar, Dream Whip and salt. Put mixture into pie shells and top with cherry pie filling.
First, toast coconut until brown. Mix sugar and flour. Add eggs, butter, milk, coconut and vanilla. Mix well. Pour in unbaked pie shells and bake for 30 or 40 minutes at 350° or until set. Makes two pies.
Mix and put in covered bowl; refrigerate for at least 2 hours. Make into rolls and let rise about 1 hour. Bake at 375° to 400° until lightly browned.
Pour melted margarine over oatmeal. Add brown sugar, peanut butter, syrup, and vanilla. Mix well and spread in a 9x13 inch pan. Bake at 350° for 10-15 minutes.
Cream margarine; add flour, salt, paprika, cheese, cereal and nuts. Make into small balls and flatten with a fork. Place on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes. These can be kept for a long time in an airtight container.
Heat milk. Dissolve yeast and sugar in 1 cup warm water. In a large mixing bowl, combine oil, honey, salt, margarine and cold water. Add cooled milk and yeast mixture. Add 3 cups flour, then gradually add remaining flour. Let rise until doubled in size. Form to make loaves, hot rolls and/or cinnamon rolls. Let rise, then bake at 350°. Freezes beautifully.
Rub fish with a little mayonnaise; then sprinkle rub on--rub it in well with back of wooden spoon. Rub oil on grill and grill approximately 10-15 minutes depending on thickness of fish filets. Especially good on salmon!
Beat egg slightly. Add oil and sugar alternately with electric mixer at low speed. Beat well. Sift flour, baking powder and salt. Add to egg mixture. Add almond extract and nuts. Pour into lightly greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake 20 minutes at 350°. Remove from oven and cut into pieces. Return to oven to lightly brown.
In a 3-quart saucepan combine raisins, water, sugar, salt, cinnamon and vanilla. Boil over medium heat until raisins are soft and plump. Add cornstarch to 1/3 cup of cold water and smooth out all lumps. Stir cornstarch into mixture until consistent. Pour into an uncooked 9-inch pie crust. Add top crust and bake at 400° until golden brown. Cool and feast.
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauteed onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour; stir in milk and cook until slightly thickened. Add to corn mixture; sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
Place chicken pieces and ham slices in large Dutch oven. Pour on boiling water. Cover and simmer 1 hour. Add vegetables. Simmer 1 hour longer. Taste for seasoning. Remove bones from chicken and ham. Let meat cool. Dice. Return to soup for 5 minutes before serving.
Combine zucchini, eggs, sugar and Wesson oil. Mix thoroughly; empty into a large bowl. Sift flour, cinnamon, salt and baking soda together and add to wet ingredients. Add raisins and chopped nuts. Place evenly in 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Heat milk slowly over very low heat until small bubbles appear in a complete circle around edge of pot. Cool.	(My Grandmother always said that it is at the right temperature if you could place your little finger in and stir at a moderate speed for 15 times around the edge of the pot.)
Cook macaroni in boiling water (salted). Drain and rinse. Combine remaining ingredients except crumbs. Alternate with layers of macaroni in buttered 2-quart casserole. Top with buttered bread crumbs. Bake in preheated 375° oven for 1 hour. Makes 6 to 8 servings.
Dissolve the jello per instructions on box, adding sugar with hot water. Add the remaining ingredients. Mix completely and chill. Top with whipped cream, if desired. Excellent at holiday time.
Chop onions and radishes. Mix in bowl with softened cream cheese. Chop imitation crabmeat and add lemon juice. Mix in with cream cheese mixture. Season with garlic powder. Refrigerate 1 hour or more. Use as a spread on crackers.
Have the peas, beets and carrot cooked till tender. Shave the cabbage and cut the onion into very small dice, mix all the vegetables, or, if preferred, arrange them in layers or heaps separately. The effect is better if they are mixed and they are also easier to season and to arrange. Pour a French dressing over the salad an hour before serving, and pass either a mayonnaise or boiled dressing, or a further supply of French dressing, with it at table.
Cream butter. Add sugar and eggs slowly. Add flour and vanilla. Mix on medium speed. Add nuts. Fold in slowly. Pour in tube cake pan. Bake 1 hour and 15 minutes in 325° oven.
Combine all ingredients in a mixing bowl. Coat potatoes with mixture. Put in a shallow baking dish sprayed with Pam. Bake at 350° for approximately 20 minutes or until potatoes are tender. Stir 2 or 3 times during baking.
Add the water to a jar. Add rest of ingredients. Place top securely on jar and shake until well mixed. Pour into bowls and enjoy!
Mix 3 packages pudding mix and milk until slightly thickened. Then stir in 2/3 carton Cool Whip and sour cream. Layer with pudding, bananas and vanilla wafers. Top with rest of Cool Whip. Always start with layer of pudding.
Soften cream cheese. Stir with fork until smooth. Mix all ingredients except 1 cup pecans. Shape mixture into a ball. *Roll in remaining cup of pecans.
With mixer, blend cream cheese and Eagle Brand milk together until smooth. Add lemon juice and vanilla flavoring, also mixing until smooth. Pour into graham cracker crust. Let chill for about and hour. Top with strawberry pie filling.
Moisten bread crumbs with water. Add all other ingredients. If too thick, add more water until mixture pours easily into a greased dish. Bake at 350° for 25 to 30 minutes, until lightly brown and set.