HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, soda and salt in a large skillet. Add milk, stirring well to mix with dry ingredients. Cook approximately 15 minutes over medium-high heat until mixture reaches the soft ball stage (approximately 235°). Stir constantly and scrape the sides of the skillet as you stir. Once the mixture reaches the soft ball stage, add the coconut and continue to boil 5 minutes. Remove from heat and beat by hand 2 to 3 minutes until it thickens. Drop by tablespoons onto waxed paper or buttered surface. Let cool. Yield: 1 dozen.
Mix chicken, onion, soup and broth together. Pour into 9 x 13 casserole dish. Stir together flour, baking powder, salt, pepper, margarine and milk. Pour over chicken mixture. Bake 1 hour (or until crust is brown) at 350°.
Put jello and puddings in saucepan. Add 2 cups hot water and bring to a boil. Simmer until thick and bubbly. Cool completely. Fold in mandarin oranges and Cool Whip. Chill.
Put potatoes in enough cold water to cover them in a stockpot. Cover, bring to a boil and cook at a moderate boil until tender. Puree the potatoes with their liquid; set aside. Saute the onion in butter and oil over medium heat. Add chopped carrot and celery and cook approximately 2 minutes. Add vegies to pureed potatoes in the stockpot. Turn heat to medium and add the Parmesan cheese, milk and broth. Stir and cook for a few minutes until consistency reaches liquid cream. Salt and parsley to taste.
Grease Bundt pan generously with Crisco. Let bread defrost only long enough to slice. Slice each loaf into 11 to 12 slices. Dip each slice into melted oleo and let stand up as best you can in Bundt pan. Set aside and let rise to top of pan. Bake on next to bottom shelf of oven for 35 to 40 minutes at 350°.
Heat oven to 375°. In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon salsa. Roll up. Arrange, seam side down, in 8-inch square baking dish. Top with remaining salsa and cheese. Bake for 25 minutes, or until thoroughly heated. Makes 3 to 4 servings.
Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat with cream cheese until smooth. Stir in the next 5 ingredients and 2 tablespoons of parsley. Pour into 3-cup ring mold. Refrigerate at least 4 hours or until set. To serve, turn out on a plate and garnish with remaining parsley. I place green pepper strips around.
Mix Bisquick, milk and cheese together for 30 seconds. Drop by spoonfuls onto an ungreased cookie sheet. Bake in a 450° oven for 8 to 10 minutes until golden brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from sheet. Makes 12.
Combine vegetables in a large bowl. Add dressing. Blend well. Cover and chill.
Bake potatoes until tender. Cut potatoes in half lengthwise. Scoop out the inside, leaving a thin layer of potato. Place skin side up on a pan and let dry, 1 hour.
Roll out each biscuit flat. Spread a small amount of mustard on each biscuit. Put a piece of cheese on each one, then roll a Vienna up in biscuit. Put on ungreased cookie sheet and bake according to biscuit directions.
Saute green pepper in 2 tablespoons butter. Crumble crackers and add all to crab meat. Crumble remaining crackers and place on top of casserole along with remaining butter. Bake at 400° for about 15 minutes. You can also add more or less of the ingredients according to your taste.
Divide lettuce among 4 large plates. Top each with 2 oz. turkey, 1 oz. cheese, 2 tomato wedges, 1/2 carrot and 1 oz. of dressing.
Combine first 3 ingredients in a large bowl; toss well and set aside. Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon. Yield: 16 servings.
Combine sugar, eggs, salt and vanilla in large mixing bowl. Beat well. Add milk to egg mixture gradually. Beat until smooth. Pour custard into baking dish. Sprinkle custard with nutmeg. Bake at 325° for 45 minutes.
Cream the shortening and sugar. Add eggs, peanut butter and vanilla; mix well. Add dry ingredients. Shape into balls; flatten slightly and crisscross with a fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown.
Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast and Healthy Magazine.
Mix first 6 ingredients; press into 10-inch spring-form pan. Sprinkle 1 quart of blueberries over mixture. Combine and pour the remaining ingredients over blueberries. Bake at 350° for 1 hour.
Saute beef and onion; drain. Stir in taco seasoning mix and water. Cover; simmer 10 minutes. Pour 1/4 cup bottled taco sauce into each of three 9 x 13-inch casserole dishes. Turn and coat 5 tortillas per casserole in sauce. Cook spinach, drain and press out all water. Stir one-half of spinach into beef mixture; divide spinach-beef mixture in half and spoon evenly into the 3 casseroles. Sprinkle half of cheese evenly over each casserole. Cover each casserole with 5 tortillas and 1/4 cup bottled taco sauce. Add remaining spinach and beef mixture. Spread each casserole with one cup sour cream. Scatter remaining spinach over each casserole and top with remaining cheese. Cover and bake for 25 minutes in 375° oven. Uncover and bake 25 minutes longer. Makes 30 servings.
Saute meat until slightly brown; add chopped onions and minced garlic. Allow to cook with meat until the onion is soft. Add chili powder and salt. Mix well, then add mashed tomatoes and tomato paste. Cover and let simmer while preparing Part 2.
Begin by beating the butter in a bowl and gradually working in the flour, ground rice, sugar and salt (using your hands at the end to form the mixture into a stiff dough), but don't work it too much or the butter will get oily. Then divide the dough in half, and roll out one piece to a 6-inch round. Now transfer the round to a greased baking sheet, pinching all around the edge to decorate. Then, using the back of a knife, mark the round into 8 wedges and prick all over with a fork. Do the same with the remaining piece of dough, then sprinkle both rounds with a little caster sugar. Now bake just below the center of the oven for 40 to 45 minutes, or until both shortbreads are tinged brown and feel firm in the center. Then remove them from the oven, sprinkle again with a little more caster sugar and leave until cooled a little before cutting each round into the marked wedges. Cool them on a wire rack and store in an airtight tin. If you prefer, you can roll the dough out to a 1/2-inch thick round and cut the shortbread into wedges with a small fluted cutter.
Mix all ingredients, saving 1/2 cup pecans. Chill slightly. Shape into ball on plate. Cover outside of ball with chopped pecans.
Sift cocoa and sugar in a bowl. Mix bourbon and syrup; stir into cocoa. Mix well. Add crumbs and nuts; mix well. Roll into small balls. Drop in a bowl of powdered sugar; coat well. Let dry for several hours. Freeze well.
Combine boiling water and shortening and stir until melted. Add sugar, bran and salt. Cool to lukewarm. Dissolve yeast in 1 cup lukewarm water. Combine with first mixture. Add beaten eggs. Add flour a little at a time, mixing well. If using the same day, let rise or put in refrigerator (covered). Leave until ready to use. Shape into rolls and let double in size. Bake at 400° for 20 minutes.
Spread cream cheese on ham slices. Place dill pickles on cheese. Roll ham up. Cut in 1 1/2-inch sections.
In 5-quart saucepan, in oleo, cook potatoes and onion until golden brown, stirring frequently. Add water, salt, pepper and bouillon. Reduce heat to low and simmer about 15 or 20 minutes, until potatoes are tender. Stir in milk. Makes 4 1/2 cups, 185 calories per serving.
Break bread into pieces and put in baking dish. Add sugar and vanilla. Beat eggs and add with milk. Mix up and put 1 cup raisins into mixture. Mix again and sprinkle nutmeg on top. I set baking dish in another pan of water and bake about 1 hour at 350°.
Dice apples. Put in remaining ingredients. Stir to coat. The kids will love it!!
Stir and place all in a covered casserole dish. Cook at 350° for approximately 1 hour or until tender and the liquid is absorbed.
Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled skillet or bake on oiled cookie sheet at 350° for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard.
Take 2 cans refrigerator biscuits and cut them in fourths with a scissor. In brown lunch bag, put 1/2 cup sugar and 1 tablespoon cinnamon. Shake a few cut biscuits at a time in the bag. Place them in a Bundt pan. Bring one stick butter, 1/2 cup sugar and 1 tablespoon cinnamon to a boil. Pour over the top of the shaken biscuits. Bake at 350° for 25 minutes. Nuts can be put in the Bundt pan, but they don't like them.
Combine in a large bowl the fruit cocktail, cottage cheese, Jell-O, marshmallows and Cool Whip. Mix all together. Add pecans on top. Cover and place in refrigerator before serving.
Mix all ingredients, except potatoes and cheese. Stir in potatoes. Spread in 13 x 9 x 2-inch baking dish or 3-quart casserole bowl. Sprinkle with Parmesan cheese. Cover and bake at 350° for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired. (Eight cups of cubed potatoes can be substituted for the frozen potatoes, if desired.)
Melt 1 tablespoon of oil and butter in skillet. Add shredded potato. With fork, press potato into an even layer that covers bottom of pan. Cover and cook for 5 minutes. Uncover and cook over medium-low heat until bottom is well browned. Sprinkle with salt and pepper. Slide pancake onto a large lid or plate. Put remaining oil and butter in pan and invert cake back into pan. Press in again with a fork and cook until well browned. Slide onto plate and sprinkle with green onion.
In a heavy frying pan mix sugar, dates and well beaten eggs. Cook over medium heat, stirring constantly until mixture pulls away from sides of pan, about 5 minutes. Cool this mixture about 3 minutes, then add vanilla and nuts. Carefully add corn flakes and Rice Krispies cereal. Wet hands in cold water and form mixture into balls about the size of walnuts. Roll each ball in coconut and cool. Easy, different and delicious.
You can make leftover mashed potatoes into croquettes. Put the cold mashed potatoes into a bowl and add one or two egg yolks. If you don't eat eggs, use grated cheese instead. Add salt and form into little balls. Roll in bread crumbs and bake on oiled sheet until light brown in a 375° oven.
Crumble cornbread. Then add bell peppers, onion, tomatoes, seasoning and salad cubes.Then add 1/2 of the bacon bits. Add mayonnaise then the remaining bacon bits on top.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Add boiling water and mix well. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes. Remove from pan and cool completely. This cake freezes well.
In a saucepan, cook carrots until crisp-tender, drain, reserving 1/2 cup of liquid. Place carrots in a 3 quart lightly greased baking dish. Combine mayonnaise, onion, horseradish and liquid, spread over carrots. Sprinkle with cheese. Toss bread crumbs with butter and sprinkle over cheese. Bake uncovered 30 minutes at 350°. Yield 16-20 servings.
Drain fruit well and conserve juices. To juices add Tang and vanilla pudding. Mix well and pour over fruit, keeping bananas on bottom until mixed for serving.
Mix cake mix and melted margarine. Pat into bottom of 9 x 13-inch pan. In mixer, mix powdered sugar, eggs and cream cheese. Beat well and pour over crust in pan. Put nuts on top. Bake 45 minutes at 300° or until mixture is light brown in color.
Bake at 375° for 10 minutes. (If use about a teaspoon of dough per cookie.) When removed	from oven, loosen each cookie, then allow to cool on pan about 5 minutes. Remove to paper towel and cool completely before storing in airtight container.
Mix all ingredients together. This makes 1 large loaf of bread, (14) sandwiches. (If cut into party size one inch sandwich (quartered), this will make 56 sandwiches per loaf). Very good.
Place one layer of cake squares in serving dish. Spread one can of Chocolate Pudding over Cake squares. Then sprinkle crushed Heath Bars over the pudding, remember to leave enough Heath Bar mix to cover remaining layers of cake squares and pudding.
Measure flour in large mixing bowl. Add baking powder and salt and mix well. Work in shortening until distributed evenly. Add lukewarm water. Mix well, working dough until smooth. Cover. Let stand for 20 minutes. Roll out on floured board to 1/8-inch thickness. Cut in 3 to 4-inch squares. Fry in deep hot oil until golden brown on both sides, turning once. This recipe can be halved for a family of four.
In large bowl, mix flour, yeast, salt and sugar. In saucepan, heat milk, water and oil until hot to touch (125° to 130°). Stir hot liquids into dry mix. Mix to desired consistency. Knead until smooth (add additional flour if needed). Rub with oil. Let rise until double in size.
Mix cake mix, oil and sour cream together. Mix sugar and poppy seed together. Pour into cake batter, stirring well. Add eggs, one at a time. Beat well. Spray Bundt pan with Pam and sprinkle with sugar and repeat this. Pour batter into pan, spreading evenly. Bake in 350° oven for 40 to 45 minutes.
Combine dry ingredients. Add combined eggs, milk and margarine, mixing just until moistened. Fold in blueberries. Spoon into greased and floured medium-size muffin pan. Fill each cup 2/3 full. Bake at 425° for 20 to 25 minutes or until golden brown. Makes 1 dozen muffins.
Cut eggs in half and spoon out yolks. Mash up yolks and add relish, mayonnaise, salt and pepper. Fill the inside of the egg whites with mixture and top with sliced olives. Makes 12.
Drain all beans. Brown meat and onions; drain fat. In a large, 13 x 9-inch, oblong dish, combine beans, meat and rest of ingredients. Cover and bake in slow oven at 325° for 2 hours. Great for group or picnic.
Put vegetables in a casserole dish. Combine soup, 1/2 cup cheese, sour cream, pepper and 1/2 of the can of French fried onions. Pour this over the vegetables. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 more minutes.
Salt and pepper boned chicken breasts. Wrap each in a slice of bacon. Bake on a cookie sheet at 350° until almost done. Mix 1/2 cup sour cream and 1 can mushroom soup. Place each breast on a piece of dried beef in a shallow baking dish. Pour soup mixture over and bake for 30 minutes or longer.
Combine the first 6 ingredients. Blend mayonnaise and soup and add to chicken mixture. Layer rice in casserole dish. Top with chicken mixture.
Cream together the sugar and butter. Add eggs. Mix together the flour, salt and baking powder. Add vanilla and nuts. Fold in flour mixture. Bake at 250° for 30 minutes.
Dissolve in hot water Jell-O. Add strawberries, pineapple, bananas. Pour 1/2 of this mixture into mold and refrigerate until semi-solid. Remove and spread sour cream evenly over entire mixture. Pour remaining Jell-O mixture over this and refrigerate.
Combine all ingredients, except chicken. Add chicken; marinate for 2 hours or longer (overnight	for more taste). Fry in oil until brown.
Stir 1 package Knorr vegetable mix, sour cream and mayonnaise until well blended. Stir in spinach and water chestnuts. Next put the green onions in and stir well again. Chill 2 hours. Stir again before serving. Serve with crackers, veggies or mountain bread. Pumpernickel bread is also great cut or pulled off into small chunks to dip in mixture! Enjoy, it's delicious!
Combine all ingredients and mix well. Place cooked ribs, bone side down, and brush with sauce. Bake at 350° for 30 minutes. Turn ribs over; brush with sauce and broil about 10 minutes. This sauce works well on chicken.
Brown ground beef, onion, salt and pepper in skillet; drain. Put in bottom of casserole dish and spoon soups evenly over top of meat, then add a layer of Tater Tots on top of meat and soups. Bake in 350° oven until Tater Tots are brown.
Rub fillets with garlic powder and ground pepper. Wrap with bacon (optional). Put kosher salt in iron skillet on high heat. When very hot, sear steaks 1 1/2 minutes on each side. Remove steaks, reduce heat to medium-high and deglaze skillet with wine. Add beef stock; use wooden spoon to get all goodies from bottom of skillet. Crush garlic cloves, green peppercorns and black peppercorns in a cloth, with a hammer or use pepper mill if it's too hot in garage to get hammer. Add mixture to sauce. Add cognac; reduce heat until sauce is semi-thick. Add whipping cream (1/3 or 1/2 pint or more, depending on your current weight). Return steaks to skillet for 1 more minute. This is a straight shot. Serve with something to sop in sauce.
Beat eggs, add oil and beat again. Mix in rest of ingredients. Add chicken pieces and marinate in refrigerator over night. Makes 6 chicken halves.
When ready to make pie, carefully lift ripe, red berries into a bowl of lukewarm water. Then lift them into a bowl of cold water. Finally stem and use immediately.
Combine oil and sugar; mix well. Sift other dry ingredients into oil and sugar mixture. Blend, then add alternately with beaten eggs. Add carrots and pecans. Bake in 3 layer pans at 350° for 30 minutes.
Mix Jell-O and set aside to cool. Eggs may be sliced and placed on top as garnish or mixed in with other ingredients. Mix ingredients and put in oblong baking dish (9 x 13 x 2-inch) or large mold. Pour Jell-O over all. If dish or mold is lightly oiled, salad will come out more easily.
Melt cheeses. Saute sausage until done; drain thoroughly. Mix cheeses and sausage; add peppers. Mold in well-greased or oiled Bundt or angel food cake pan which has been lined with plastic wrap. Chill 6 to 8 hours.
Melt marshmallows and butter. Pour over popcorn and mix, then shape into balls.
Preheat oven to 350°. Grease and flour three 8 1/2-inch loaf pans. Combine oil, eggs, water and pumpkin. Into mixing bowl, sift together dry ingredients. Make a well in center. Add pumpkin mixture. Blend just until dry ingredients are moistened. Stir in pecans and raisins. Turn batter into loaf pans. Bake for about 1 hour.
Cream sugar and oil in bowl until light and fluffy, add eggs 1 at a time, beating after each addition.	Mix bananas. Dissolve soda in buttermilk. Add to creamed mixture alternately with sifted flour and salt, beating well after each addition.	Add nuts and vanilla. Pour into greased loaf pan. Bake at 300° for 1 hour or until bread is brown.
Mix 3 cups mashed sweet potatoes, 1 stick margarine, 1 cup sugar, 2 eggs and 1 teaspoon vanilla. Stir well. Then pour into 9 x 13-inch casserole dish.
Cook vegetables as directed on package. Drain well. Combine remaining ingredients. Stir into hot vegetables. Add salt to taste.
Sift dry ingredients together; cut in shortening. Dissolve yeast in warm water and combine with buttermilk. Add this to dry ingredients. Stir well and then knead. Add more flour, if necessary. Roll out on floured board, about 1/2-inch thick. Cut with biscuit cutter. Brush tops with melted butter and margarine; bake until golden brown. Cut biscuits may be frozen on cookie sheets until hard and then placed in plastic bags and kept in freezer until needed.
Mix jello with 2 cups boiling water. Let cool. Add sour cream; mix with hand mixer, then add drained cherries and nuts.
Drain peas; combine cheese with mayonnaise and celery. Toss together lightly. Season with salt and pepper to taste and serve on lettuce leaves.
Chill cooked, cleaned shrimp thoroughly. Combine remaining ingredients except lettuce and mix with shrimp. Serve in small sherbet glasses or cups lined with heart leaves of lettuce. Makes 5 servings.
Blend ingredients together. Slice apples and dip in orange juice before serving. Also good with ginger snaps.
Combine bread crumbs, Parmesan cheese, parsley, salt and pepper. Dip each chicken breast in milk; dredge in bread crumb mixture. Arrange in lightly greased 12 x 8 x 2-inch baking dish. Combine butter, garlic and lemon juice; drizzle over chicken. Sprinkle with paprika. Bake at 350° for 40 minutes or until tender. Yields 6 servings.
Lay out crescent rolls on a cookie sheet and bake. Mix dressing ingredients. Spread on crust when cooled. Cut up veggies and put over crust. Add cheeses. Put under broiler until the cheese is melted.
Place first 5 ingredients in large kettle; bring to boil. Saute onion, mushrooms and basil in oil. Add to other ingredients. Cook until vegetables are tender. This stew tastes like it has meat in it.
Boil milk, sugar and butter for 1 to 2 minutes. Remove from heat. Stir in vanilla and peanut butter. Slowly stir in oatmeal. Drop by spoonfuls onto cookie sheet.
Spread softened Neufchatel cheese in bottom of 10 inch pie plate. Layer rest in order. Microwave until hot and bubbly. Turn plate a few times while cooking. Serve with tortilla chips. Enjoy!
Brown ground meat and chopped onions in skillet, stirring to separate meat particles. Stir in soup, ketchup and mustard. Add pepper; simmer for 5 minutes. Spoon on buns. Makes 8 sandwiches.
Cut excess fat from meat and cut into uniform pieces if necessary. Place in a casserole and add the two cans of soup. Do not add seasoning. Cover; bake at 300° for 3 hours. May add a little water, if necessary. Serve over cooked and drained wide noodles or rice.
Preheat oven to 350°. This custard recipe requires a baking dish that will fit in a baking pan thus allowing "double boiler" cooking.
Cream the cream cheese. Add sour cream and chives. Stir in potatoes, one at a time while hot, adding milk if necessary to achieve creamy texture. Add garlic powder and salt. Put in baking dish. Brush top with melted butter, then sprinkle with paprika. Refrigerate or freeze for later. Bake at 350° for 1 hour. Thaw before baking.
Use your crock-pot for making and serving dip. Place both ingredients in crock-pot until melted and blended. Serve right from the crock-pot (on warm) with tortilla chips.
Preheat oven to 350°. Crumble sausage into medium skillet. Cook over medium heat until brown, stirring occasionally. Remove sausage and drain on paper towels. In a large, lightly greased casserole dish, layer 1/2 of cooked noodles, 1/2 of sausage and 1/2 of remaining ingredients. Repeat with second layer of noodles and sausage. Layer remaining cheese and pepperoni, reserving several pieces of pepperoni slices to garnish top. Bake 35 to 40 minutes. Refrigerate leftovers.
Stir confectioners sugar into mashed potato until stiff. Add package of coconut and mix in. Place in an 8 x 8-inch square pan. Top with your favorite type of chocolate, melted. (Example: chocolate chips, Hershey bars, etc.)
Put all ingredients in baking dish and bake at 300° for 1 to 1 1/2 hours. Good!!
Brown ground beef with onion and pepper; drain. Mix everything together. Cook on low heat 10 minutes. Serve over corn chips.
Combine all ingredients. Place in a casserole dish. Top with dressing mix crumbs. Bake at 350° for 20 minutes. Serves 6.
Oil pan. Place chopped pecans on bottom of pan. Place 1 layer of coconut on top of pecans. Mix Duncan Hines cake mix as the directions state. Pour on the layer of pecans and coconut. Then mix together cream cheese, powdered sugar and margarine. Pour on top of cake mix. Bake until cake is done. Do not overbake.
Cook and drain lasagna noodles. In a bowl, combine cottage cheese, Mozzarella, Parmesan cheese, parsley, eggs and vegetables. In a 9 x 13-inch pan, spread spaghetti sauce on bottom.
Shake and chill olive oil, sugar, white vinegar and soy sauce. Shred cabbage, like lettuce. In large bowl, toss cabbage, onions, almonds and sunflower meats. Just before serving, crunch up Ramen noodles and put in bowl with cabbage. Toss with dressing.
Mix together sugar, butter and vanilla. Add eggs; mix well. Add milk, then coconut. Pour into pie shell and cook at 350° until done.