HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 7-Up and marshmallows in saucepan. Cook over medium heat until marshmallows are melted. Add gelatin to hot mixture and stir until dissolved. Cream the cream cheese with a fork and stir the gelatin mixture. Beat until smooth. Add nuts and pineapple. Chill until slightly thickened. Add mayonnaise to whipped cream. Stir into thickened mixture. Pour into a lightly oiled 2-quart mold. Chill until firm.
Cook first 5 ingredients 20 minutes, then add walnuts and orange juice. Cook 20 minutes more.
In mixing bowl, microwave margarine. Stir in honey and parsley. Set aside. Wrap corn (each ear) in plastic wrap. Microwave corn on high for 8 to 16 minutes or until corn is tender. Let stand 5 minutes. Serve honey butter with hot corn.
Mix all ingredients except pecans. Make small marble sized pieces and put each piece in small muffin tins (ungreased). Press pecan half into top of each piece. Bake at 350° for 10 to 15 minutes. Can also roll into log, chill and cut to cook on cookie sheet.
Put onions and green pepper in 2-quart casserole. Crumble meat and cook on High, uncovered, until meat is set, stirring once. Drain. Stir in remaining ingredients except cheeses and cover with casserole lid. Micro on High 15 to 17 minutes or until noodles are tender, stirring 2 to 3 times. Sprinkle with cheeses. Microwave on High uncovered 1 to 1 1/2 minutes or until cheeses are melted.
Pour oil into cast-iron skillet. Heat to the smoking point in 400° oven. Meanwhile, combine cornmeal and other dry ingredients. Blend thoroughly. When oil is hot, add buttermilk to dry ingredients and mix with stiff whisk. Carefully remove skillet from oven and pour hot oil into batter, mixing with whisk while pouring. Pour batter into skillet and return to oven. Bake at 400° for 30 minutes or until golden brown. Remove and let rest for 10 to 15 minutes.
Saute squash and onion in oil or margarine until tender. Add milk, chilies, salt and pepper. Cover and cook 15 minutes over low heat. Remove from heat and add American cheese. Cover and let stand several minutes off hot burner until cheese melts. (Slide off hot burner to let stand.) Serves 6.
Mix together in small casserole dish. Bake at 325° for 25 minutes. Serve hot!
Cream the cream cheese and butter together. Add sugar, egg yolk, flour and vanilla. Roll thin; cut with cookie cutter and bake at 350° for 8 to 10 minutes or until brown.
Prepare macaroni and cheese according to box. Mix in egg and cheese. Pour into greased casserole dish. Top with more cheese. Bake 10 minutes at 350°. Looks and tastes like homemade!
Put chicken in baking dish. Frost with sour cream. Sprinkle with just a little garlic salt. Put onion and garlic croutons on top of this. Bake, covered, at 350° for 1 to 1 1/2 hours.
Mix together the beef, egg, salt and bread crumbs. Saute onion in butter until transparent and add with herb mixture to meat and mix well. Shape into 4 large or 6 medium patties. Place under broiler and broil 4 to 5 minutes on each side.
Mix first 3 ingredients, then finish filling 2-quart pitcher with ice cubes.
Boil chicken in enough water to cover. Remove from pan and reserve the broth. Bone and dice the chicken. Add onion, celery, bouillon cubes, celery salt, salt (if you're using it), pepper, onion and seasoning to broth and simmer until tender. (I like them slightly crunchy.) Add enough cornstarch to thicken and a few drops of yellow food coloring if the sauce is gray looking. Stir and cook until thickened. Add diced chicken to sauce and heat through. That's it!
Cook grits in water according to package directions. Add cheese. Mix until cheese melts. Add butter or margarine, egg, seasoned salt and Tabasco. Mix and bake at 350°.
Saute sausage and drain. Beat eggs with milk. Add salt and mustard. Layer bread, sausage and cheese in 9 x 13-inch baking dish. Pour egg mixture over the top. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix in order and roll into balls. Next, roll into more powdered sugar (1/2 box). Keep in refrigerator.
Mix all together. Pour and pat down into a 9 x 13-inch pan, greased. Bake 25 to 30 minutes at 350°.
Mix dry ingredients with water; bring to a boil and cook about 3 minutes, stirring. Add strawberries. Pour into 2 baked pie shells. Refrigerate. Serve with Cool Whip.
Cook lentils 30 minutes in water. Braise onion and garlic in oil; add to lentils with vegetables. Cook 45 minutes; add seasoning, margarine and lemon juice.
Spread one can of rolls flat and pinch perforations together. Spread in greased 9 x 13-inch pan. Beat cream cheese, egg yolk, sugar and vanilla together. Spread on crust. Take other can of rolls. Pinch perforations and lay over cheese layer. Brush top with beaten egg white. Mix 1/4 cup sugar, chopped nuts and cinnamon together and sprinkle on top. Bake at 350° for 30 minutes. Refrigerate.
Place sausages in 12-inch heavy skillet. Add enough cold water to cover them completely. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for around 5 minutes. Drain on paper towels. Pat chicken dry with paper towels; season with salt and pepper. In a heavy 12-inch skillet, heat 1/4 cup of the olive oil. Add the chicken, skin side down, and brown, turning pieces with tongs. When golden brown, remove to a platter. Place the remaining 1/4 cup olive oil in 12-inch skillet. Add the onions, garlic, bell pepper and tomato. Cook briskly until most of the liquid in the pan evaporates.
Bake cake according to package in a sheet cake pan. Cool. Crumble 1/2 cake mixture (cooked) in bottom of a punch bowl. Add 1/2 cherry pie filling, 1/2 of the pineapple, 1/2 of the prepared instant vanilla pudding and 1/2 of the Cool Whip. Sprinkle with 1/2 of the coconut. Repeat with rest of the ingredients.
Put Jell-O in flat dish (8 x 11-inch). Add 2 cups boiling water to Jell-O and stir until dissolved. Drain pineapple and add juice to Jell-O. Mix pineapple, cottage cheese, mayonnaise, condensed milk and nuts or celery together. Add to Jell-O. Refrigerate until set. Serves 12.
Mix Good Seasons mix according to package directions. Pour over all other ingredients and mix well. Refrigerate several hours before serving.
Slice chicken breast strips lengthwise, then cut into 1/2-inch pieces. In a 4-quart saucepan, saut chicken in olive oil over medium-high heat until it begins to brown. Add onions and garlic. Continue cooking and stirring constantly until the onions soften. Stir in the chicken broth and water. Add pasta, bring to a boil and cook 5 minutes. Stir in mixed vegetables, parsley, basil and pepper. Return to boil, then simmer about 5 minutes or until vegetables are tender. Makes 8 cups.
Dissolve jello in boiling water. Refrigerate until it is slightly set. Mix together cream cheese and salad dressing. Add to congealed jello. Refrigerate and let mixture slightly congeal again. Add pineapple and nuts. Let stand, stirring occasionally. Fold in whipping cream and return to refrigerator until set.
Cream butter and sugar well. Add flour; work in good. Add nuts and make into large ball. Chill about 15 minutes. Remove; make small balls. Bake on ungreased cookie sheet at 350° until bottom slightly brown, 15 to 20 minutes. Roll in confectioners sugar while still warm.
Cream sugar, shortening and eggs. Add milk, molasses alternately with dry ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Brown meat, celery and onion together. Add dry soup mix and boiling water. Add rice. Cook for 45 minutes in electric skillet or oven.
Cook macaroni according to directions. Drain well and pour into a casserole dish. Microwave butter on High until melted. Blend in flour and salt. Stir in milk until smooth. Microwave at High for 5 1/2 to 6 minutes, stirring with a fork every minute until thickened. Stir in cheese until completely melted. Stir sauce into drained macaroni; mix well. Microwave at Medium for 7 to 10 minutes, stirring after 4 minutes.
Soften butter and cheese; cream together. Add flour, salt and pepper. Add Rice Krispies. Roll into the size of a marble and flatten with fork dipped in water. Cover and bake on an ungreased sheet for 10 to 15 minutes in 350° oven.
Cream margarine, Crisco and sugar. Add eggs. Then alternate flour and remaining ingredients. Beat with mixer for 5 minutes. Add pineapple and stir with spoon. Do not beat pineapple in. Bake at 325° for 1 1/2 hours or 10 minutes longer if not done. Bake in tube pan.
Prepare rice as directed. Prepare Alfredo sauce as directed. Place a bed of rice on serving dish; arrange chunks of chicken over top. Sprinkle pimentos as desired. Pour sauce over mound; garnish with sugar peas.
Melt chips in doubler boiler; stir in the noodles. Spoon out on wax paper and let cool.
Make crust of flour, margarine and nuts. Mix and press into bottom of casserole dish. Bake at 350° for 20 to 25 minutes. Cool crust completely. Make filling of cream cheese, sugar and 1/2 Cool Whip. Mix and layer over crust. Mix pudding mix with milk and beat until thick. Spread over cream cheese. Spread remaining Cool Whip over top. You may sprinkle with more nuts on top. Chill at least 2 hours or overnight.
In an oblong pan, layer ingredients as written. Bake at 350° for 30 to 35 minutes or until lightly browned. Cool and cut into squares.
Blend well with a mixer. Pour into a Pyrex dish. Bake in a 350° preheated oven 30 to 45 minutes. Serve as you desire.
Boil leaves of cabbage to be flexible, one by one in boiling water. Slice off the cores of the leaves. Slice leeks, mushrooms and cores of cabbage. Slice the carrot and make flowers. Mix up the minced meat, adding leeks, mushrooms and cores with salt, eggs and bread crumbs. Make 8 balls and wrap each ball with leaves of cabbage to make rolls. Put the rolls and carrot-flowers in the pot with water together with bouillon cubes and heat. Add sake and soy sauce and boil for 20 minutes. Mix cornstarch with 2 tablespoons of water until smooth and add to soup and cook until clear and thickened. Serves 4.
Combine first 7 ingredients. Spoon into prepared crust in pan. Cover with top crust and crimp edges to seal. Slit top crust with 6 small slits and brush with beaten egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Combine pretzels, margarine and 4 tablespoons sugar and spread in a 9 x 13 pan. Bake at 400° for 6 minutes. Mix cream cheese, 1 cup sugar and Cool Whip over cooled crust. Mix jello and water; add frozen strawberries. Let thicken and pour over Cool Whip layer. Refrigerate.
Roll cookie dough into a 12-inch circle and bake on a pizza pan until lightly browned. Remove giant "cookie" to a decorative serving plate and build pizza as follows.
Put juices, brown sugar, water and salt in the bottom of a 30 to 36 cup perk pot. Put spices in the top basket and let perk.
Preheat oven to 350°. Stir together flour, baking soda and salt on piece of waxed paper to mix well. Beat together butter, brown sugar and granulated sugar in bowl until light and fluffy. Beat in egg yolk and vanilla. Add flour mixture; beat to combine. Stir in pecans, chocolate and raisins.
Mix cottage cheese and pineapple. Stir in pudding. Combine well. Fold in Cool Whip. Fold in marshmallows. Refrigerate for 2 hours before serving.
Mix all the ingredients except the corned beef. Roll mixture into ball, then roll in the corned beef until covered. Chill. Serve with chips or crackers.
The amounts of meat can vary in accordance with other food served. I have found these figures to be low unless someone is going to serve the meat. However, it is better to have some extra. Should also have some instant potato flakes on hand in case the potatoes run low. The 6 gallons of milk is based on serving milk with the meal, so there again, you can estimate how much of the milk is to be used directly in the preparation of the meal, allowing some extra in case someone does want to drink milk. The 5 large cakes mentioned is the equivalent of 3 large pans of bars which are generally used for dessert; that amount is usually sufficient.
Combine flour and sugar; cut in 1/4 cup margarine until mixture resembles coarse crumbs. Reserve 1 cup for topping. Add baking powder, cinnamon and salt; cut in remaining margarine and add combined milk and egg, mixing just until moistened. Pour into greased and floured 8-inch square pan. Sprinkle with reserved crumbs. Bake at 375° for 35 to 40 minutes. Serve warm.
Lay chicken breast up in a baking dish and sprinkle ingredients in order listed. Turn breast part down in juice and marinate overnight. Then cook on a grill. Tastes great!
Heat oven to 350°. In small bowl, combine 1/4 cup flour and caramel topping. Set aside. In large bowl, combine 2 cups flour, rolled oats, brown sugar, soda, salt and butter; mix until crumbly. Press 2/3 of crumbly mixture in ungreased 9 x 13-inch pan. Sprinkle with chocolate chips. Pour caramel mixture over chocolate chips. Sprinkle remaining crumbly mixture over caramel. Bake 17 to 20 minutes, cool. Cut into bars.
Pour eggs, cornstarch and sugar; mix together. Add a little milk at a time. After mixing thoroughly, add salt. Cook slowly over low heat until thickened. After pudding is off stove, add vanilla and butter. Cool, then add Cool Whip.
Butter muffin pans. Mix all ingredients together and put in muffin pans. Bake about 15 to 20 minutes in a 350° oven or until golden brown. Makes 10 to 12 biscuits.
Combine cream of chicken soup and wine. Pour over chicken in uncovered, greased pan. Bake 1 hour at 350°.
Bring ingredients to boil and pour over pickles in the jar. Turn jar over to mix every day. Best after 3 days.
Melt butter. Mix peanut butter, butter, brown sugar and 10x sugar together. Spread into a 13 x 9-inch pan. Melt chocolate chips and spread with a knife over the peanut butter mixture. Cool and cut into squares.
Spread one can each of chili and corn over bottom of 8-inch square cooking pan or casserole dish. Spread half the chili salsa and half the sour cream over this. Use cayenne pepper next if you like it hot. Cover with a layer of Fritos or tortilla chips. Repeat this with a second layer exactly the same. Cover dish with Fritos or tortilla chips and bake at 350° for about 20 minutes, until heated through. Serves 4 to 6, depending on appetite.
Pour enough barbecue sauce on the bottom of a large rectangular Pyrex dish so you can spread the sauce around to just cover the bottom. Place two racks of baby back ribs, side by side, on top of the sauce. Pour the remaining sauce on top of your ribs.
Heat oven to 425°. Lightly grease large cookie sheet. Unroll dough onto cookie sheet and brush with margarine. In a small bowl, put remaining ingredients and sprinkle evenly over dough. With a pizza cutter, cut dough into 12 (1-inch) strips, then each in half across the width. Do not separate. Bake for 10 to 13 minutes. Serve immediately with pizza sauce, if desired. Makes 24 appetizers.
Blend butter,	margarine and sugar until fluffy. Add eggs, then flour and milk alternately.	Add flavoring.	Pour into greased and floured tube pan. Bake for 1 hour at 350°.
Cook hamburger and onion; drain. Put in a 9 x 13-inch pan. Cover with the cream of mushroom soup. Add the grated cheese. Top with the Tater Tots. Bake at 350°, covered, for 30 minutes. Uncover and brown.
Brown beef and onion. Add taco seasoning mix and Ranch dressing. Add all remaining ingredients and heat thoroughly. Serve with Fritos or nachos. Top with Cheddar cheese. You can also add sour cream.
Put diced zucchini in 1 1/2-quart casserole. Top with 3 tablespoons margarine; cover. Microwave on High for 5 minutes. Mix beaten eggs, salt, pepper and Accent. Pour over baked zucchini. Top with 1/2 cheese. Bake 5 minutes uncovered. Stir after 5 minutes; add the rest of the cheese and top with French fried onions. Cook 5 more minutes uncovered.
In a bowl, combine first 12 ingredients. Serve with tortilla chips. Yield: 6 cups.
Combine sugar, milk and margarine. Bring to a full, rolling boil and cook for 5 minutes, stirring constantly. Remove from heat and add chocolate chips. Stir until melted. Add Marshmallow Creme, nuts and vanilla. Pour into well-greased pan. When cool, cut into squares.
Steep tea bags in boiling water about 5 minutes. Add remaining ingredients. Serve over ice. Yield: 1 gallon.
Boil chicken breasts. Debone and cut into bite size pieces. Place meat in 10 x 13 casserole. Save broth. Mix together sour cream, mushroom soup and cream of chicken soup. Pour over chicken. Mix together cornbread dressing mix and chicken flavor dressing mix. Sprinkle over top of casserole. Then mix chicken broth, oleo and vegetable mix together and bring to a boil. Pour over casserole and bake at 350° for approximately 40 minutes.
Combine ingredients in large skillet. Add water for boiling. Cook until mixture is tender. Make sure mixture is cooked down with little fluid. Set aside.
Use 1 qt. dill pickles, sliced and drained, put in bowl. On top of pickles put other ingredients. Let stand 24 hours, stirring occasionally. Put back in jar. Turn upside down once in a while. Put in refrigerator to become crisp.
Cook corn bread by directions on package. Crumble bread and mix with other ingredients, except oleo and cheese. Melt butter in casserole dish and pour in other mixture . Bake at 350° for 35 to 40 minutes. Put grated cheese on top and bake until cheese melts.
Mix all together. Add nuts, raisins, coconut, granola, flavor chips or whatever you like. Spoon drops of dough on cookie sheet. Bake in 350° oven for 10 to 15 minutes. Watch carefully!!
Combine beans, celery, onion, salt and Miracle Whip. Cover and chill 2 hours. Stir in other ingredients. Serve on a bed of lettuce.
Cook potatoes in boiling water with salt. When soft, run through strainer. Boil milk with onions; remove onions and add milk slowly to potatoes, mixing well with whisk. Melt half the butter. Add dry ingredients. Stir until well mixed, then add to soup. Boil 1 minute; add remaining butter and sprinkle with parsley. Thin with hot milk, if desired.
Mix soup, milk, Miracle Whip and lemon juice together. Layer liquid mixture over broccoli spears. Cover with cheese and bread crumbs. Bake, uncovered, for 40 minutes at 350°.
Mix good condensed milk and lemon juice. Add Cool Whip and pie filling. Mix and chill.
Wash cucumbers well and pack into quart jars. Add above ingredients to each quart jar. Finish filling jar with boiling water and seal. Note: Dill seed may be used. I turn jars upside down until cold.
In a large saucepan, melt butter and saute onions and celery until transparent, but not brown. Add 1 tablespoon flour and mix into sauteed onions and celery. Now add half and half and bring to a boil. Reduce flame to simmer and add flaked salmon and mashed potatoes. Stir until mixture is smooth, then add Herbes de Provence. Salt and pepper to taste. (I added about 1/2 teaspoon of oregano, basil and parsley instead of Herbes de Provence when I couldn't find them.)
In a bowl, combine the first 3 ingredients. Add lamb and toss until coated. Cover and refrigerate at least 1 hour or overnight. Preheat barbecue or broiler for 10 minutes. Onto two 12-inch skewers, alternately thread half of the lamb, onion/shallots and cherry tomatoes. Brush the shallots and tomatoes with the yogurt mixture. Cook the kabobs for 8 minutes, turning occasionally until lamb is browned. Good with brown rice, couscous, noodles and a salad. Serves 2.
Brown meat in hot oil; add onion and garlic; saute about 3 minutes. Stir in chili powder and cook 1 minute. Add water, tomato sauce, cumin, salt, pepper and red pepper seasoning. Heat to boiling, then cook over low heat for 2 1/2 hours. Then mix together flour and corn meal; stir well into chili. Simmer 15 minutes. Serves 8.
Brown ground beef, onion and garlic in skillet. Drain. Stir in next 7 ingredients. Heat to boiling. Reduce heat. Simmer, uncovered, and stirring occasionally for 10 minutes or until most of the liquid evaporates and the mixture thickens. Halve, seed and peel avocados. Spoon meat mixture over avocado halves. Top each with shredded cheese. Place under broiler and heat until cheese melts.
Brown meat on all sides in a large heavy skillet. Add consomme or beef broth, soy sauce and garlic. Heat to boiling. Reduce heat, cover and simmer 1 hour or until beef is tender. Blend cornstarch and water; stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice. Yields 8 servings.
Season chicken with salt and pepper. Wrap in foil and bake at 350° for 45 minutes. Let cool, bone chicken and shred. Set aside.
Melt butter in 8 1/4 x 8 1/4-inch pan. Mix remaining ingredients together and place in pan of butter. Bake for 30 minutes at 350°.
Melt butterscotch morsels with peanut butter in heavy saucepan over low heat, stirring until well blended. Stir in Rice Krispies. Press half of mixture into buttered 11 x 7 1/2-inch pan. Chill. Stir over hot water semi-sweet chocolate morsels, sifted confectioners sugar (10x), butter and water until chocolate melts. Spread over chilled mixture in pan and top with other half of cereal mixture. Chill and cut in squares. I add walnuts to cereal mixture.
Layer in order: pie filling, pineapple, coconut, cake mix and pecans in 9 x 11-inch cake pan. When you get to the butter, grate it over the top. Bake at 325° for 1 hour.
Saute onions in butter until onion is soft and limp. Stir in flour. Salt and pepper to taste. Cook over low heat until the mixture is bubbly. Gradually add chicken and broth. Heat to boiling, stirring constantly. Stir in cream and cooked wild rice.
Bake cake mix according to directions. Immediately after taking from the oven, prick many times with a toothpick. Then pour the hot milk with sugar dissolved in milk over the cake. Cover with Dream Whip or Cool Whip mixed with coconut.
Combine all ingredients n bowl; mix well. Shape into small balls. Place on baking sheet. Bake at 350° for 15 to 20 minutes or until golden brown. Yield: 5 dozen.
Remove crusts from bread, spread with butter and cut in 1 inch squares. Cut the cheese in thin slices, devein the shrimp. In a greased 2 quart casserole lay alternate layers of bread, shrimp and cheese. Combine eggs, salt, paprika and milk and pour over casserole. Bake at 350° for 1 hour or until a silver knife inserted in the center comes out clean. Serves 4 or 5.
Mix the milk, margarine, flour, pepper and cheese over low heat until cheese melts. Add salmon, celery, carrot and mushrooms. Blend gently. Pour into greased casserole dish. Top with biscuits. Bake at 400° for about 20 minutes or until biscuits are golden brown. Mashed potatoes may be substituted for biscuits.
Combine all ingredients but marshmallows and heat in microwave to taste. Put in marshmallows when hot and serve hot.
Thaw spinach in microwave. layer filets flat with inside up. Salt and pepper generously. Squeeze juice from spinach and place small amount in center of each filet. Roll and secure with toothpick. Place in Pam coated baking dish. Place 1 Tbsp. Hidden Valley ranch dressing on top of each filet. Cover loosely with foil. Bake 1 hour at 350°. Remove foil. Brown under broiler.
Chop pepper, onion and celery. Heat 1 cup cooking oil over medium heat. Add 3/4 cup flour; stir, scraping bottom, until dark brown. Do not scorch flour. Immediately add 1/2 of all vegetables, stirring until onion is soft. Add 1/2 gallon water; let boil 30 minutes. Add remainder of vegetables. Add sausage, 1 tablespoon red pepper, 1 tablespoons McCormick Season-All and 6 chicken cubes. Let boil 30 minutes. Add chicken and okra; let boil 30 minutes. Reduce heat to medium. Let simmer for 30 minutes. Add seafood and boil 15 minutes more, then serve.
In large mixer bowl, cream Crisco and sugar until fluffy. Blend vanilla and chocolate into creamed mixture. Add egg; beat well. Sift together flour, soda and salt. Add to creamed mixture alternately with water; beat after each addition. Spread batter in greased and floured 9 x 9 x 2-inch baking pan. Sprinkle top of batter with chocolate chips; arrange nut halves over top. Bake at 350° for 30 minutes or until done. Cool in pan. Cut in squares.