HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pretzels, 1/2 cup sugar and margarine and press into dish (I use an 8 x 8-inch dish). Mix 1/2 cup sugar, Cool Whip and cream cheese very well. Spread on first layer and chill. Mix 1/4 cup sugar, cornstarch and pineapple juice together. Cook over low to medium heat, stirring until clear. Cool. Add pineapple and spread over second layer.
Grease casserole dish. Layer washed green chilies, onion and cheese in at least two layers. Mix milk, eggs and flour. Pour over chili mixture. Bake at 400° for 30 to 45 minutes.
In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks and 1/2 cup of granulated sugar. Beat the mixture until it is well combined and cook it over moderate heat, stirring constantly until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Add the remaining 1/2 cup sugar, 1 to 2 tablespoons at a time, beating and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture.
Preheat oven to 375°. Bake potatoes for 1 hour. Break in half and scoop out pulp. Mash and add butter, salt and pepper to taste. Mash until smooth. In heavy black iron skillet, melt 1 tablespoon butter. Put potato pulp into skillet and spread in a flat cake. It is best when it is at least 1-inch thick. Saute very slowly until golden brown. Turn and brown on other side. Cut into wedges to serve.
Preheat oven to 350° (325° for glass). In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut, then sweetened condensed milk. Bake 25 minutes or until lightly browned.
Mix first 4 ingredients. Spread half of mixture in an ungreased casserole dish. Top with cheese and biscuits. Bake at 400° for 20 to 25 minutes.
In skillet, brown beef with onion, green pepper and chili powder. Add rice. Stir until glazed. Add broth; bring to a boil. Cover and cook until broth is absorbed, about 10 minutes. Add tomatoes; cook 5 minutes longer or until liquid is absorbed and rice cooked through. Makes 4 servings.
Mix all ingredients together and marinate meat for 1 hour. Place on drying trays. Dry at 145° for 6 to 8 hours. (See your dehydrator for recommended time.) Turn meat once during the drying period. Meat is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.
Mix and make into 2 balls. Put in refrigerator until cold. Then roll in nuts.
Mix into loaf; put in middle of pan. Bake at 350°, uncovered, 1 hour and 15 minutes.
Combine crumbs, sugar and margarine and press firmly into bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add eggs and lemon juice. Mix well and pour onto top of crust. Bake 50 minutes at 300° until set in center. Top with sour cream and return to oven for 5 more minutes. Cool before refrigerating.
Brown beef, onions and green peppers. Add remaining ingredients, except cheese. Place in large flat pan. Sprinkle with cheese. Let sit overnight to allow flavors to blend. Bake at 350° for 45 minutes. Yield: 15 servings.
Empty fruit and juice into an ungreased 2-quart baking dish and sprinkle sweetener and cinnamon over the top. Moisten biscuit mix with enough water to form a soft dough and drop by spoonfuls on top of fruit. Bake in preheated 350° oven for 20 minutes or until top is brown.
Mix 2 1/2 cups sugar and milk; bring to a boil. Melt 1/2 cup sugar; add to milk and sugar. Cook to medium ball in cold water. Add vanilla and butter. Drop by spoonfuls onto wax paper. Cool until set.
Combine flour, oil and peanut butter in a bowl. Gradually add milk using just enough to form a soft dough. Knead several minutes. Roll out on lightly floured surface to 1/8-inch. Cut out and place on oiled baking sheet. Prick with fork. Bake at 325° for 12 minutes until lightly brown. Cool on rack. Makes 4 dozen.
Put red hots and cinnamon sticks in top of coffeepot (coffee maker). Pour apple cider into coffee maker and perk. Makes 12 cups.
Dump all ingredients together and mix by hand. Add 6 ounce package chocolate chips. Grease and flour Bundt pan. Bake 45 minutes to 1 hour at 350°.
Mix ingredients with mixer for 5 minutes (will be thick). Fold in chips. Pour into greased and floured Bundt pan or a 9 x 13-inch pan. Bake 45 to 55 minutes until toothpick comes out clean. Frost with glaze or icing.
Cook and drain broccoli. Cook rice. Mix together. Add cheese. Bake for 30 minutes at 350°.
In a mixing bowl combine cream cheese, Cheddar cheese, milk, steak sauce and butter. Beat with electric mixer until fluffy. Chill slightly. Shape. Place chopped nuts on waxed paper; gently roll cheese over	nuts to coat.	Serve with assorted crackers. Makes about 3 1/2 cups.
In a large frypan, saute peppers, celery, onion and ground meat in butter. Add salt. Reduce heat; cook 5 minutes. Stir in mushrooms, canned soup and sauces; cook 5 minutes. Cook noodles by box directions; drain. Turn noodles into a 14 x 10 x 2 1/2-inch roasting pan. Add sauce mixture and gently mix. Add grated cheese to top. Bake at 350° for about 35 minutes.
Brown chops in shortening. Spread rice in bottom of 9 x 13-inch pan. Reserve one tablespoon of seasoning from envelope of onion soup mix. Sprinkle remaining soup mix and onion over rice. Drain mushrooms, reserving liquid and distribute mushrooms over rice. Add hot water to reserved liquid to total 3 cups and pour over rice. Arrange browned chops on top of rice and sprinkle rice with reserved seasoning from dry soup mix. Cover tightly with foil. Bake at 350° for 45 to 60 minutes until just tender. Remove foil and cook 10 minutes longer. Serves 6.
Heat oven to 375°. In a large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into a measuring cup; level off. Add flour, baking powder and baking soda to mixture. Mix well.
Mash cooked squash; add other ingredients and mix well. Pour into baking dish. Bake at 375° for 40 minutes. Serves 6.
Mix in pitcher or pan to pour. Pour corn meal mixture into 6 cups boiling water slowly, stirring constantly. Cook until thickened. Cover; continue cooking over low heat 5 minutes. Pour into loaf pans. Refrigerate. Slice, roll in flour and fry in butter or shortening (use high heat).
Cook broccoli as directed and drain. Saute onion and celery in margarine. Mix with broccoli. Add rice, soup and cheese. Mix together and bake at 350° for about 30 minutes.
Dissolve lemonade mix and sugar in 2 quarts of hot water. Stir until all sugar and mix are completely dissolved. Add fruit juices and remaining water. Freeze until slushy. Yield: 75 servings.
Sift flour, soda and salt. Mix corn meal and whole wheat flour. Mix molasses with sour milk and add dry ingredients. Steam 2 hours in greased tins. Cover tightly.
Stir sugars and milk in pan and bring to a boil. Let stand a minute and then add jar of marshmallow cream; stir quickly. Then add peanut butter. Pour into buttered dish and let stand to harden.
Mix the dry ingredients. Cream butter, sugars, beaten egg and liquids. Add to the dried ingredients and fold in the chips. Bake at 375° for 8 to 12 minutes.
In large pot, melt butter or margarine. Add onions and celery and cook until soft. Add potatoes, parsley, salt, pepper and broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat. Add 2 to 3 tablespoons of cornstarch for desired consistency of bisque. Cook and stir until soup thickens. Do not boil. Season with salt and pepper to desired taste.
Mix together first 5 ingredients and let stand 15 minutes. Meanwhile cut lard into flour and baking powder. Mix all ingredients together. Spread crust in 8x8 greased pan. Pour rhubarb mixture over crust. Sprinkle top with 1/2 c. sugar and 1/2 tsp. cinnamon mixture. Bake at 375 degrees for 45 minutes.
Beat egg whites; add sugar, coconut and nuts. Add cornflakes and vanilla. Mix well. Add flour. Drop by teaspoon onto a greased cookie sheet. Bake at 300° for 10 to 15 minutes.
Cook chicken in salted water with onions and carrots. Cool and cut into bite sized pieces. Cook broccoli and cool. Mix together soup, mayonnaise, lemon juice, wine, sour cream, mushrooms, spices and parsley. Place broccoli in greased casserole. Cover with chicken pieces. Pour sauce over them. Sprinkle with grated cheese and bread crumbs. Bake in 350° oven for about 30 minutes.
Beat egg white until stiff. With a spoon, stir in sugar and vanilla. Add pecan halves; stir until coated. Take pecan halves out individually and place on ungreased cookie sheet, 1/2-inch apart. Bake in a 200° oven until slightly browned.
Prepare cake mix as directed. Spread half of batter on each of 2 jelly roll pans. Bake at 350° for 20 to 25 minutes, or until light golden brown. Loosen cake from edges, invert on towels generously sprinkled with powdered sugar. Trim off stiff edges of cake. While hot, carefully roll each cake and towel from narrow end. Cool on wire rack. Beat milk and pudding until blended. Stir chopped pecans and chopped candy into pudding mixture. Reserve 3/4 cup whipped topping. Fold remaining topping into pudding mixture. Unroll 1 cake and remove towel. Spread 1/2 the pudding over the cake. Repeat for other cake. Roll up. Garnish with the chocolate topping and rest of whipped cream. Slice with electric knife.
Mix cake mix and 1 egg and blend well. Pour into greased 13 x 9-inch pan. Mix icing and softened cream cheese until well blended. Take out 1/2 cup and reserve for later. Take rest of icing and 2 eggs, beat with mixer for 3 to 5 minutes. Pour on top of cake. Bake at 350° for 40 minutes. Let cool and ice with 1/2 cup icing that you put aside.
Combine all ingredients (except additonal ketchup); pour in a shallow pan. Cover completely with additional ketchup. Cook at 325° for approximately 1 hour or until browned. Drain juice; serve on platter. Serves approximately 8.
Mix everything except sauce. Blend well and fold into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Top with sauce before serving.
Combine all ingredients; simmer 20 minutes or longer, until spice taste is definite. Strain. Serve hot or cold. Serves 25.
Trim fat from chops. Place chops in ungreased 8 x 8 x 2-inch baking dish. Drain pineapple and reserve juice. Mix pineapple juice, soy sauce and garlic powder. Pour over chops. Cover and refrigerate, turning chops once or twice for 8 hours. Heat oven to 350°. Top each chop with pineapple slice. Sprinkle with paprika. Cover tightly with aluminum foil. Bake until done, about 45 minutes. Uncover and bake 5 more minutes. Remove chops and pineapple to serving platter. Garnish with parsley. Yields 4 servings, 300 calories each.
Mix all ingredients together in a quart jar. Let sit for an hour or so. Refrigerate. Set out a bit before dinner to soften.
Tear cake into bite-size pieces and place in oblong baking dish. Mix together pudding mix, yogurt and milk until smooth. Pour on top of angel cake bites and top with sliced (fresh or frozen) strawberries. Chill before serving. Makes good "quick and easy" low-cal dessert.
Combine pumpkin seeds, oil and salt; spread in a shallow baking pan. Toast in a 350° oven for 15 minutes, stirring once or twice. Drain on paper towel. Store Pepitas in a tightly covered container. Makes 2 cups.
Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion.
Heat oven to 350°. Line bottom of 3 (9-inch) layer pans with waxed paper. Microwave chocolate and water in large bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
Preheat oven to 400°. Mix first three ingredients well. Turn out on floured surface. Fold so that all sides are covered with flour. Roll out or pat dough to desired thickness (approx. 1/4 inch). Place 2 tablespoons oil in iron skillet. Cut out biscuits and place in skillet. Cover tops with remaining oil. Bake until golden brown.
Make filling by sauteing onion in butter; add chicken. Combine 1 cup salsa and tomato sauce. Add to chicken. Add sour cream and salt. Dip tortillas in milk. Spread filling on tortillas and roll. Place seam side down on baking dish; pour remaining cream over and sprinkle with cheese. Bake at 350° for 20 or 25 minutes.
Put in uncooked pie crust and bake 25 to 30 minutes at 350°.
Dissolve gelatin in hot water; cool. Add 7-Up and chill until partially set. Fold in fruit and marshmallows. Chill until firm in a 9 x 13-inch pan. Top with favorite whipped topping and sprinkle with shredded American cheese. Enjoy!
Mix Hawaiian Punch, ginger ale, orange juice and water. Add sherbet, in chunks, on top to float and serve.
Stir cream cheese until soft. Beat in 1/2 cup milk until smooth. Add remaining milk and lemon pudding mix. Beat with mixer for approximately 1 minute. Pour into crust and chill 1 hour or until set. When ready to serve, top with chilled and well drained fruit cocktail.
Stir together flour, baking powder, salt and sugar. Cut in shortening. Combine egg and milk. Add to flour mixture, stirring quickly to make a soft dough. Mix butter, brown sugar, cinnamon and nutmeg. Spread over bottom of an 8-inch square baking pan. Arrange apple slices over sugar mixture. Spread dough on top of apples, patting out to cover bottom layers. Bake at 350° for 1 hour. Invert onto serving plate. Serve warm with cream or whipped cream, as desired. Makes 6 servings.
Drain salmon, reserving liquid; flake. Soften gelatin in reserved salmon liquid. Stir in chicken broth. Heat to dissolve gelatin completely. Stir in remaining ingredients.
Cut meat into 1/2-inch squares. In a big bowl, mix soy sauce, garlic, pepper and brown sugar. Add meat. Add enough water to cover meat. Marinate 2 hours or more. Mix flour and cornstarch. Dip drained meat pieces in mixture. Deep-fry until meat floats. The longer it marinates the better the meat tastes. Serves 4 people. Preparation time: 2 1/2 hours.
Prepare grits recipe, using full amount of cheese. Season to taste with black pepper; keep warm. Peel shrimp. Dice bacon and saute in skillet lightly. Add enough peanut oil to bacon fat to make layer 1/8-inch deep. When hot, add shrimp in even layer, turning as they color. Add mushrooms, garlic and green onions. Stir and cook for several minutes. Season with lemon juice, Tabasco, parsley, salt and pepper. Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Brown meat and onion; drain. Add remaining ingredients (can juices, too). Stir to mix. Simmer until seasonings blend.
Mix corn syrup and sugar in saucepan. Heat until sugar dissolves, but do not boil. Remove from heat and add peanut butter.
Heat oven to 325°. Grease pie plate 10 1/2 x 1 1/2-inch. Mix apples and spices. Turn into pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour over apples. Sprinkle with Streusel.
Mix cooked squash, chicken soup, carrot and onion together with 1/2 cup of stuffing. Sprinkle 1/4 cup stuffing on top. Dot with margarine. Bake at 350° about 30 minutes.
Mix dry ingredients. Stir into corn. Mix hot milk, butter and eggs. Add to corn. Grease a baking dish. Put all in and then spread cracker crumbs on top. Bake at 375° for 35 or 40 minutes.
In medium bowl, combine all ingredients, except sugar. Shape into 1-inch balls. Roll in sugar. Store in tightly covered container. Serves 2 1/2 dozen.
Blend on top of stove the margarine and sugar until mixed; do not cook. Remove from stove. Add eggs and vanilla. Mix dry ingredients together; add to pan, then add nuts. Pour into a greased 8-inch pan. Bake for 25 minutes. Very moist brownies.
Cook mashed berries, water and sugar/cornstarch in saucepan over medium low heat. Stir frequently. When mixture is clear and thick, add lemon juice. Let stand to cool.
Melt Nestle bar on low heat or in microwave. Fold in Cool Whip, then put in pie crust. Cool in refrigerator until firm.
Brown pepper, onion and garlic. Add hamburger and brown. Add raisins and remaining ingredients. This can be served over rice.
Brown hamburger in oil. In 4-quart pot, combine first 8 ingredients and cook for 15 to 20 minutes. Mushrooms will make liquid. Add spaghetti sauce, pizza sauce and water.
Melt margarine and chocolate in microwave 2 minutes on High. Remove and blend in sour cream, salt and vanilla. Add sugar until spreading consistency.
Heat butter/oil in saucepan; add onion, green pepper and rice. Cook and stir over high heat until lightly browned. Add tomatoes, water, salt and pepper. Mix well. Bring gently to boil. Cover tightly. Lower heat and simmer gently for 30 minutes or until rice is done.
Heat oven to 350°. Mix butter, Crisco, sugar and eggs thoroughly. Stir in sour cream. Stir dry ingredients together. Blend in shortening mixture. Stir in rest of ingredients. Drop by teaspoonful, about 2 inches apart on ungreased sheet. Bake for 10 to 12 minutes, until lightly brown. Makes 7 to 8 dozen 2-inch cookies.
Cook carrots until just barely tender and drain. Cool. Add onion, green pepper and celery with some leaves. Cook tomato soup, vinegar, white sugar, salt and oil until boiling. Pour hot mixture over carrots, onion, celery and green peppers. Stir well to mix flavors. Will keep at least 4 weeks in refrigerator. Serve cold on buffet table or as a relish.
Dissolve Jell-O in 2 cups boiling water. Add pineapple and juice. Drain mandarin oranges and add. Let Jell-O set.
In skillet, brown meat and onion. Drain. Add soup, sour cream or yogurt and seasonings. Simmer 5 minutes. Serves 4 to 5.
Place the first 6 ingredients in layers in order given in large salad bowl. On top of salad ingredients, spread the mayo and sprinkle sugar, seasoned salt and garlic powder. Cover with heavy layer of cheese. Cover and refrigerate for at least 8 hours or overnight.
Make each flavor and let it set up before adding next layer (per instructions). Use a 9 x 13-inch glass pan.
Bring milk & sugar to boil and boil 1 1/2 minutes. Add Jif and stir just until melted. Add butter and vanilla; beat until smooth. Put into greased 9 x 13 pan. Let cool to room temperature before cutting.
Open the chilies and layer half of them in the bottom of a casserole dish. Cover with half of the Cheddar, then half the Jack. Spread the second half of the chilies in a layer over the cheese, then cover with remaining cheeses.
Remove and finely chop mushroom stems. Combine dressing, bread crumbs, cheese, parsley and chopped mushroom stems in medium bowl. Fill each mushroom cap with bread crumb mixture; arrange in shallow baking dish. Add water to barely cover bottom of dish. Bake in preheated 350° oven for 20 minutes.
Blend onion and all ingredients in a blender until a paste has formed. Marinate the turkey in this paste overnight.
Preheat oven to 350°. Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper. Combine eggs, oil, sugar, zucchini and vanilla in large bowl. Beat until well mixed. Stir in flour mixture until smooth. Stir in raisins and nuts. Bake at 350° for 40 minutes or until center springs back when lightly pressed with fingertips. Cool on wire rack.
Soften yeast in warm water. Combine milk, sugar, oil and salt. Cool to lukewarm. Add 1 1/2 cups flour. Beat well. Beat in the yeast and slightly beaten egg. Gradually add remaining 2 cups of flour. Work well. Put in greased bowl. Turn once. Let rise 1 1/2 to 2 hours or double in bulk. Mash down and shape into rolls. Let rise again. Bake in a 400° oven. Makes one large pan.
Boil fryer seasoned with salt and pepper. Remove from bone. Reserve 1 1/2 quarts broth and boil shells in broth. Do not drain. Saute pepper and onions in margarine. To the shells, add mushrooms and cheese (cut in small pieces). Add tomatoes, peppers and onions. Stir lightly and put in large greased casserole dish. Bake 40 minutes at 350°.
Use an ordinary biscuit recipe, but add 1 tablespoon sugar in place of shortening ordinarily used and add 2 tablespoons peanut butter. This is for recipes using 2 cups of flour.
In 3-quart dish, pour 1 can of soup in bottom. Mix green beans and water chestnuts; place on soup. Pour second can of soup on top. Sprinkle with bread crumbs. Heat and serve warm.
Cream shortening and sugar. Add eggs, one at a time, and beat between each addition. Add vanilla. Alternately add the dry ingredients and buttermilk. Put batter in a greased tube pan. Bake at 325° until light golden brown, about 1 hour and 15 minutes.
Cream cheese mixture: Beat together the softened cream cheese and butter. Add the sugar, eggs, flour and vanilla. Beat until smooth. Set aside.
*Use any fruit: crushed pineapple, peaches, fruit cocktail, Mandarin oranges, etc.
Prepare cake mix according to package directions. Spoon batter into paper-lined muffin pans; fill 2/3 full.
Press the rolls into jelly roll pan. Bake until golden brown (15 minutes at 350°). Cool. Mix together the cream cheese, mayonnaise and dressing mix. Spread on crust. Sprinkle cut vegetables on top along with cheese. May use a combination or all the pepperoni, bacon bits, cauliflower, green peppers, carrots, tomatoes, onions, mushrooms and broccoli. Make right before and chill. Cut into squares.
Mix together all ingredients except Certo, bring to rolling boil. Remove from heat and let stand 5 minutes. Add Certo to mix, pour into jars immediately. Pepper will rise to top.
Boil chicken and take off bones. Melt margarine and stir in corn bread crumbs. Put in a layer of crumbs, then layer of chicken. Pour in 1/2 of soup that has been diluted with broth. Put in another layer of crumbs, a layer of chicken and rest of soup. Top with crumbs. Bake in a 350° oven for 45 minutes.
Blend smooth. Cook in saucepan until thick. Pour into baked pie shell. Decorate with coconut. Chill.
Cream together cream cheese and sugar. In a large bowl, combine remaining ingredients. Add cheese mixture by hand and freeze. Freeze in a 13 x 9-inch dish.
Cook macaroni in salted water until tender. Drain. Pour macaroni into baking dish. Add cheese, milk and butter. Mix well. Sprinkle a little cheese on top. Put in a 350° oven until cheese is melted and turning a little brown.
Mix and sift the dry ingredients (except the last three). Stir in milk, shortening and nuts. Put in a pan. Spread top with the last three ingredients. Cover with 1 3/4 cups very hot water. Bake at 350° for 40 to 45 minutes. Serve with whipped cream or ice cream.
Mix all ingredients together. Batter will be stiff. Drop by teaspoonful in deep fryer at 350° until golden brown. Sprinkle with 10x sugar.
Mix all ingredients well. Cook slowly 15 minutes. Pour in cake pan and cool completely. Cut into squares or diamonds. Beat 1 egg and dip squares in egg, then in bread crumbs. Deep fry until brown. Drain. Serve hot or cold. Delicious on cold nights.
Combine broccoli, onion, raisins and bacon in large bowl, toss well. In small bowl mix mayonnaise, sugar and vinegar. Pour dressing over broccoli mix, chill and serve.
Combine eggs and sugar and beat well. Stir in butter. Add milk and beat until smooth. Stir in corn. Refrigerate 30 minutes. Blend well and turn into a 1-quart greased casserole. Bake at 350° for 30 to 35 minutes or until set. Serves 6.
Cook beef until browned, stirring occasionally. Drain off pan drippings. Add next 6 ingredients. Cook over low heat about 2 minutes, stirring constantly. Place half the cheese strips on bun halves. Top with meat mixture and remaining cheese. Broil until cheese melts.
Sift dry ingredients. Blend in shortening until "corn meal" consistency. In separate container, blend egg, water and vinegar. Sprinkle over flour mixture and toss with fork. Let stand at least 10 minutes before rolling out.
Grind 1 gallon (measurement before grinding) green tomatoes. Put on stove and let get hot. Strain through colander. Add rest of ingredients and cook for 1/2 hour. Put relish in sterilized pint jars while hot.
Lightly mix first 6 ingredients in with 1/4 cup Manwich sauce. Shape into loaf in shallow pan. Bake at 350° for 45 minutes. Drain excess fat. Spread mustard over top of loaf. Pour on remaining Manwich sauce. Bake 35 minutes longer.