HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine coconut and margarine.	Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9-inch pie plate.	Chill.	In large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, almonds and cherries.	Mix well. Fold in whipped topping. Pour into prepared crust. Garnish with reserved coconut and additional fruit, if	desired. Chill 4 hours or until set. Refrigerate leftovers.
Melt together margarine and brown sugar. Cool mixture to room temperature. Add eggs, one at a time, blending with margarine and sugar. Sift dry ingredients together. Add dry to wet mixture. Stir in chips and nuts. Pour into a greased 15 x 10 x 1-inch pan. Bake at 325° for 20 to 30 minutes. Toothpick check for last 5 minutes.
Gently combine all ingredients, except cheese and potato chips. Refrigerate overnight (a must).
Brown meat and onion in shortening; add seasonings. (May use more chili powder if you want it really spicy.) Stir in tomato sauce. Cover and simmer for 15 minutes. Add beans.
Place broccoli and sour cream in a food processor or blender container; process 5 to 10 seconds or until broccoli is finely chopped. Stir broccoli mixture and Cheez Whiz in a 1-quart bowl. Microwave on High for 4 to 5 minutes, stirring every minute.
Mix oleo and cake mix until crumbly; set aside 2/3 cup for topping and add to it cinnamon and brown sugar. Save for later. Put cake mix and oleo mixture in 13 x 9-inch pan (ungreased). Press down well. Put sliced apples over cake mix. Mix the cream cheese, one package at a time with one egg, beating well after each addition. Beat in sugar. Add sour cream and vanilla. Spread this mixture over apples. Sprinkle topping mixture on top.
Heat oil and butter in a 12-inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 tablespoons fat. Add green pepper, garlic and onion; cook until soft. Add vermouth, cranberries, salt and pepper. Cover; simmer 25 minutes. Makes 4 to 6 servings.
Combine all ingredients. Cook over medium heat, stirring often, until blended and heated thoroughly. Serve dip hot with chips or bland crackers.
Combine thawed (slushie) lemonade, Cool Whip and milk. Pour into pie shells. Refrigerate 2 to 3 hours and serve.
Melt margarine in saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk, stirring continuously until boiling. Remove from heat. Stir in chicken and mushrooms. Arrange rice in nonstick 8-inch casserole dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350° for 25 minutes.
Fry and drain hamburger, bacon and onion. Add barbecue sauce, ketchup, mustard, molasses, chili powder and pepper. Stir until mixed. Add all 3 cans of beans. Bake at 350° for 1 hour.
Melt fat in large kettle. Cook beef, onion and green pepper, stirring occasionally until meat is browned and onion and pepper are tender. Add liquids to meat and cook until liquid is reduced to about half. Add corn, beans, tomatoes, chili powder and salt. Heat to serving temperature.
Combine oil, vinegar, sugar, salt and pepper; bring to a boil. Pour over vegetables. Refrigerate. Will keep for several weeks.
Beat egg whites, sugar and baking powder until stiff. Fold in remaining ingredients. Preheat oven to 350°. Turn oven off. Drop cookies by teaspoonfuls onto ultra heavy-duty aluminum foil. Place on oven racks. Remove from oven in the morning.
Combine first 4 ingredients in bowl; beat at low speed with electric mixer until blended; set aside. Bring cola to boil in small saucepan over medium heat. With mixer on low speed, gradually pour hot cola into cake batter. Increase speed to medium; beat 2 minutes. Pour batter into greased and floured 13 x 9-inch baking pan. Bake at 350° for 30 minutes or until a wood pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Mix flour, salt and paprika in melted butter. Coat each piece of chicken with the mixture by brushing it on. Place in foil lined pan and bake at 425° for 20 minutes. Reduce heat to 350° and continue baking for an additional 1 hour. Serves 4 to 6.
Mix Jell-O with 1 cup hot water. Add 3/4 cup pineapple juice. Cool. Let mixture get syrupy. Add Dream Whip, cottage cheese (small curd) and pineapple. Chill until thick. Stir occasionally. Makes large dish.
Mix cream cheese (room temperature), 1 cup margarine and flour all together as you would a pie crust. Roll into a ball and chill dough at least 2 hours. Then, roll into balls; shape into tassie pans. Bake 15 to 20 minutes. When baking tassies, remove from oven before done; press pastry down gently and place back in oven to finish baking time. Cool completely. Heat together in double boiler Kraft caramels and 1/2 cup evaporated milk until smooth. Keep heating on low while filling cups 3/4 full. Let cool until firm.
Use a very large mixing bowl. Mix together shortening and margarine. Blend in sugars, vanilla and eggs. Sift together flour, soda and baking powder; add to mixture. Add remaining ingredients.
Combine sugar, cornstarch and salt in saucepan. Add water. Stir constantly over medium heat until mix is thick and clear. Remove from heat. Add food color and jello. Stir well. Cool. Hull berries. Chop. Drain. Place in shell. Pour jello mix over berries. Chill and top with cream. Makes 1 (9-inch) pie.
Sift together flour, baking powder, salt, baking soda and sugar. Cut in shortening. Dissolve yeast in water and mix in flour mixture. Add buttermilk and mix well.
Combine all ingredients and pat with hands on cookie sheet and bake at 350° for 20 to 25 minutes. Cut when it comes from oven into bars.
In blender, place green pepper, hot pepper and cider vinegar. Blend for a few seconds. In a 6-quart saucepan, combine pepper mixture and sugar. Rapidly bring to a rolling boil that cannot be stirred down. Remove from heat for 10 minutes. Skim off froth. Stir in Certo and seal in hot sterilized jars. Makes 6 to 7 half-pints.
Put rice in a 2-quart casserole. Saute onion and garlic in oleo or butter. Add onion and soup to rice. Add pepper and mix. Bake at 400° for 45 minutes. Stir once or twice during cooking.
Arrange chicken in a lightly greased shallow baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over the chicken and sprinkle with the stuffing mix. Drizzle butter over the crumbs. Bake at 350° for 45 to 55 minutes.
Combine melted margarine with crushed pretzels. Place in baking dish and bake at 350° for 10 minutes. Cool.
Mix together. Put in baking dish. Top with 3/4 cup catsup, 1/2 cup brown sugar and a little mustard (mixed). Bake at 350° for 45 minutes or until done.
Cream the first 4 ingredients; add eggs. Combine next four ingredients and mix well with sugar, oil and egg mixture. Add vanilla. Drop with teaspoon onto a greased cookie sheet. Flatten each cookie with a glass dipped in sugar. Bake in 350° oven for 10 minutes or until lightly brown. Do not overbake!
Combine ingredients. Spread over 12 halves of English muffins. Cut them in quarters. Brown under broiler. Good to make ahead and freeze. Put out as needed. Put frozen under broiler until brown.
Drain first 4 fruits. Combine in large bowl and set aside. In medium mixing bowl, beat pudding mix, milk and orange juice for 2 minutes. Add sour cream. Mix well. Spoon over fruit to which apple has been added. Toss to coat fruit. Cover and refrigerate 2 hours. Will keep several days refrigerated. Yields 8 to 12 servings.
Cut beef into 1/2-inch slices; cut slices into 2-inch strips. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp. Remove bacon with slotted spoon; drain on paper towels. Pour off fat and reserve. Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until tender, about 10 minutes. Remove onions. Cook and stir beef in remaining bacon fat until brown, about 15 minutes. Stir in flour to coat beef; gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours. Remove bay leaf. Stir in vinegar; sprinkle with bacon and parsley. Serve with noodles. Yield: 6 servings.
Boil first 5 ingredients for 5 minutes; cool. Add remaining ingredients and enough white flour to make a dough. Knead well. Let rise until double in bulk. Punch down and let rise again. Shape into 3 loaves. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 50 minutes more.
*If you cannot buy superfine sugar, put sugar in a blender and grind until you get a finer consistency.
Using a 9 x 13-inch pan, sprinkle dry soup in pan. Add raw rice. Place chicken pieces over rice. Mix mushroom soup and water together and pour over chicken. Salt and pepper chicken and bake 1 hour at 350°, longer if you want chicken browned.
Brown hamburger, onion and green pepper; add salt and pepper to taste. Add tomatoes and simmer for 5 minutes. Slice zucchini and brown in garlic butter. Place half of browned zucchini in baking dish. Add layer of hamburger mixture, then remaining zucchini. Cover with your favorite cheese. Bake at 350° for 25 minutes.
Combine soup, oil, vinegar, brown sugar, Worcestershire, garlic powder and hot sauce. In a 3-quart oblong dish, arrange chicken. Bake at 375° for 30 minutes. Spoon off fat. Spoon soup mixture over chicken. Bake for 30 minutes, until chicken is no longer pink. Serves 4.
Soften yeast in warm water. Combine all ingredients, except flour, with the yeast. Mix well in a mixing bowl. Add flour to form a stiff, yet soft, dough, beating after each addition. Cover and let rise until light and doubled in size (1 hour). Stir down dough and turn into well-greased casserole dish. Let rise until light (about 40 minutes). Brush with butter and sprinkle with salt. Bake at 350° for 40 to 50 minutes.
Mix cream cheese, sour cream, and taco seasoning. Spread into tray. Spread salsa over the top, then add shredded cheese. Chop veggies and put on top. Serve with tortilla chips.
Combine sugar and cornstarch; mix well. Add catsup and rice wine vinegar to already mixed sugar and cornstarch; blend well. Add water and mix well with a whisk. (This can be done in the pan you will cook in.) Cook on high until thickens; remove and serve. Yummy with spareribs, chicken, fish or vegetables.
Cream together butter and sugar; add vanilla. Beat in eggs and stir in flour. Bake in greased stem pan for 1 hour at 325°. Cool in pan 10 minutes. Pour on icing while still hot.
Combine tomatoes, celery, onions, salt and sugar. Heat to boiling point; let simmer.
Put all ingredients in a large bowl. Beat with electric mixer for 3 minutes. Bake in a greased 8-inch square pan at 350° for 30 minutes. Do not overbake this stiff batter.
This is a recipe that is wonderfully elastic. It all depends on what you have in the refrigerator and how many you need to serve. It is a delicious way to use leftover vegetables that aren't headed for the soup pot.
Combine all of the ingredients in crock-pot. Do not dilute soups. Cook on low 6 hours. Remove lid the last hour.
Preheat oven to 350. Generously grease bottoms & sides of 2 round pans with shortening. Beat cake mix, water, oil, egg whites and yogurt in a large bowl on low speed for 30 seconds then on medium speed for 2 minutes pour into pans.
Cook rice according to package directions. Brown beef, onion and green pepper in a skillet together; drain oil. Combine all ingredients except cheese in a 2-quart casserole. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Boil turkey until done. Let cool. Slice into small pieces in baking dish. Cover with cheese. Mix soup with 2 cups turkey broth. Pour over turkey and cheese. Take 4 tablespoons butter and melt in a bowl. Add stuffing to it. Pour over top of turkey. Don't cook the stuffing, just mix with butter. Bake until stuffing turns golden brown.
Mix all ingredients except rolls. Mold 2 crescent roll triangles into a square (4 squares). Fill each square with 1/4 of chicken mixture. Fold and seal crescent rolls. Follow baking directions on package of crescent rolls. Yields 4 servings.
Bring mixture to a boil and beat well until very smooth. Pour over cake while cake and frosting are still warm.
Beat eggs and molasses. Mix sugar and lard, then combine. Sift together 3 times the baking powder, flour, salt, soda and spices; add milk. Put together and beat thoroughly. Bake in a moderate oven at 350° to 400° for about 20 minutes.
Light oven; get utensils and ingredients. Remove blocks and toys from table. Grease pan and crack nuts. Measure 2 cups flour; remove baby's hands from flour and wash flour off him/her. Remeasure flour. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl baby knocked onto floor. Get another bowl. Answer door bell. Return to kitchen. Remove baby's hands from bowl. Wash baby. Answer phone. Return to kitchen. Remove 1/4-inch salt from greased pan. Look for baby. Grease another pan. Answer telephone. Return to kitchen and find baby. Remove his/her hands from bowl. Take up greased pan and find layer of nut shells in it. Head for baby, who then flees, knocking bowl off table. Wash kitchen floor, table, walls, dishes and baby. Call grocery store to order cake. Take 2 aspirin and lay down.
Simmer 30 minutes, put through food mill. Add 1/2 c. olive oil. Simmer 15 minutes.
Wash and season chicken the night before cooking. The next day, place chicken under boiler and brown lightly on each side. Remove chicken from the broiler and add juice from chicken to hot water. Baste chicken with water and juice mixture. Place chicken in oven at 350° and baste every 15 minutes with mixture. Cook until almost done. Mix 1/2 can of cream of chicken soup with remainder of juice/water mixture. Pour over chicken and cook until done.
Preheat oven to 375°. Place fish in a single layer in an oiled baking dish. Drizzle butter over the fillets and sprinkle with lemon pepper. Bake 16 to 18 minutes. Fillets are done when a fork slices through the thickest part of the fillet with little resistance and the fish flakes easily. Serves 6.
Combine cream cheese, egg and 1/3 cup sugar. Beat well. Stir in chocolate chips and set aside. In a separate bowl, mix together flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat well.
Mix flour and soda. Cut shortening into flour with a fork. Add buttermilk; mix well. Turn dough onto well floured surface. Knead until dough is no longer sticky. Roll dough to a 1/2-inch thickness and cut with a biscuit cutter. Bake in a well-greased pan for 12 to 15 minutes at 450°.
Cook peas until done. Place in cold water until cool and drain. Fresh peas may be used. Mix all ingredients. Chill. Garnish with yellow and red pepper rings.
Mix dry ingredients. Mix in shortening. Dissolve yeast in lukewarm water and add to mixture along with buttermilk. Work together with a spoon or hand until flour is moistened. Cover bowl and put in refrigerator until ready to use. Mixture will keep for quite some time. In fact, they're better if fixed several days ahead. Roll out, cut and bake at 400° for 8 to 10 minutes or until brown.
Heat margarine in large saucepan until melted; stir in onion and celery. Cover and cook until veggies are soft, then add flour and stir for about 1 minute longer. Continuing to stir, add milk gradually; bring to a boil. Reduce heat and cook, stirring continuously, until mixture is smooth and thick. Add remaining ingredients; keep stirring and cooking until all ingredients are combined and mixture is hot. Makes about 3 servings, 1 cup each. Takes about 1/2 hour to prepare.
Brown meat in a large skillet with the chopped onion. Add remaining ingredients in layers in order given. Add pepper to preferred taste. Rinse out tomato can with 1/4 cup of water and pour it over the entire dish. Cover when steaming ; turn to simmer and cook for 30 minutes.
Blend Oreos in blender until they're crushed fine. In separate bowl, combine pudding and milk, then blend in butter, sugar, cream cheese and whipped cream.
Cook linguine in large pot of boiling water 14 minutes (no longer). Drain but do not rinse. Place in large bowl. Add chopped vegetables and 3/4 bottle of spices. Mix very well. Add salad dressing. Cover and store in refrigerator. Next day stir well again before serving.
Mix all ingredients and place in 9 x 12-inch buttered pan. Brush top with melted butter and sprinkle with paprika. Bake at 350° for about 30 minutes.
Mix together and bake in a 9 x 13-inch Pyrex casserole dish that has been sprayed with Pam. Bake at 350° for 30 to 45 minutes, uncovered, until brown.
Melt margarine; mix with Oreos. Press in a 9 x 13-inch pan. Mix cream cheese and 1/2 cup milk. Pour in dry pudding mix and 2 1/2 cups milk. Beat until real thick, about 4 minutes. Pour over pressed cookies. Spread Cool Whip on top. Sprinkle top with crumbled Oreos.
Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. Add brandy; cook 2 minutes longer. Salt and pepper to taste.
Mix mayo, sugar, vinegar and milk. Pour over salad ingredients 1 hour before serving. You may substitute cauliflower for the broccoli.
Thicken with cornstarch and milk if desired. Heat on low only till cheese melts.
Preheat large, heavy saucepan over medium heat for about 1 minute. Spray it twice with vegetable oil cooking spray. Saute the onion for about 5 minutes until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes until it softens a bit. Add 2 cups chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
Drain all of liquid from pickles. Slice pickles in thick slices and layer in gallon jar, alternating layers of pickles and sugar. Set jar on plate in refrigerator for three weeks. Turn jar upside down every three days.
Cream together sugar and margarine. Add eggs and vanilla. Add in dry ingredients. Mix well. Fold in blueberries. Grease a 9 or 10- inch Bundt Pan. Bake at 350° for 45 to 60 minutes.
Grease 9 x 13 x 2-inch pan. Sprinkle raw rice in bottom of pan. Pour melted butter and milk evenly over rice. Mix soups together (without water) and spoon over rice.
Dissolve jello in hot water. Add vinegar. Cool. Add tomato sauce, Worcestershire sauce, onion and celery; refrigerate.
Cook fish. Remove all skin and bones. Mash fine. Beat egg yolks until light and thick. Add flour. Add salt, pepper, garlic, parsley and fish. Beat egg whites and fold into fish mixture. Drop by tablespoons into hot oil (360° to 370°). Cook until golden brown.
Soak lid of the Magic Clay Simmer Pot for 10 minutes in cold tap water. In bottom of Magic Clay Simmer Pot, place Creole jambalaya mix and water. Mix well. Add chicken pieces. Cover with water soaked lid. Microwave on High for 15 minutes. Rearrange chicken pieces and cover with lid. Microwave on 50% power for 25 to 30 minutes or until rice and chicken are done. Let stand, covered, 5 minutes before serving.
Thoroughly brown meat on all sides in hot fat, turning often. Add boiling water, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Cover and simmer (don't boil) for 1 1/2 hours, stirring occasionally. Remove bay leaves and garlic clove. Add carrots and onions. You may also add cubed potatoes if you wish. Cook covered another 30 minutes or until vegetables are done. Remove meat and vegetables and thicken liquid for gravy. Makes 6 to 8 servings.
Combine all ingredients except tomatoes. Gently mix. Shape into 6 1/4-inch patties. Grill burgers 8 minutes, turning after 5 minutes. Grill tomatoes 5 minutes; turn once until bubbly. Top burgers with tomatoes. Serve on buns. Makes 6 servings.
Mix all ingredients, except pecans. Shape into a ball and roll into pecans. Chill until ready to serve. Serve with your favorite crackers.
Mix all ingredients, except butter and vanilla. Cook and remove to cool; add butter or oleo and vanilla. Pour in pie shell and top with meringue. Bake for 12 to 15 minutes at 350° in 9-inch pie shell.
Toss together shrimp, green peppers, olives, pimento, blue cheese, lemon juice, salt and pepper. Gently blend in sour cream.
Cut chicken in thin slices. Roll in flour. Melt butter and saute until brown. Remove, then add wine, soy sauce, mushrooms and par-cooked carrots. Add all to baking dish and bake, uncovered, for 45 minutes at 350°.
First Layer: Mix margarine, flour and nuts in 13 x 9-inch pan. Bake 15 minutes at 350°. Whip cheese, Cool Whip and sugar. Spread on top of crust.
Combine first four ingredients and stir well. Add ginger ale at last minute. Makes 32 (4 ounce) punch cup servings.
Break bread into bite size pieces and spread in a 1 1/2-quart casserole pan. Mix sugar, eggs and pineapple. Pour over bread and mix until all bread is covered. Pour melted butter over and bake at 350° for 35 minutes.
Mix first 7 ingredients for cake as you would cake batter. Spread batter in greased baking pan. Beat egg whites for topping; add sugar (last 2 ingredients). When stiff, spread smoothly over top of cake batter. Baking all at once, bake at 350° for about 30 minutes or until brown on top and bottom. This crisp topping keeps cake from getting soggy. Cut in squares and serve with sweetened berries or other fruits.
On a large round platter, mold cream cheese into a seven-inch circle. Top with a layer of pesto about the same thickness as the cream cheese. (You will not use all of the pesto which can be frozen for later use.) Sprinkle tomato pieces over pesto until well covered. Chill. Serve with assorted crackers or bagel chips.
Boil sugar, margarine and milk 9 minutes. Pour in buttered pan and frost with chips and garnish with nuts.
Melt 6 oz. chocolate chips and 1/4 cup butter in microwave. Cool, add egg well beaten, powdered sugar, marsh mellows. Separate into 2 equal parts. Roll each part in nuts or coconut on wax paper.
Flatten or thin chicken by slicing with a knife to round out and make it easier to roll up similar to a cabbage roll. Place 1 tablespoon (heaping) Cheez Whiz in the center of the chicken and roll up, ensuring that ends are tucked in. Roll chicken in Ritz cracker crumbs and place in loaf pan or baking dish small enough that chicken pieces are touching together. This keeps the cheese in place. Bake at 400° for 30 to 45 minutes, depending on the amount of chicken, until done.
In small mixing bowl, cream the butter. Gradually add sugar, creaming until light. Add chocolate and vanilla. Beat in egg. Continue beating for 3 minutes at medium speed. Spoon into crust. Prepare mix according to package directions except in place of 2 cups milk, use 1 1/2 cups. Let stand until thick. Pour over mixture. Chill until firm. Top with Cool Whip.
Mix all ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix first 5 ingredients (sift together) in large bowl. Add liquids and mix with a fork. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Mix first 6 ingredients together, then add large can crushed pineapple (drained) and chopped nuts. Bake at 325° for 1 hour and 15 minutes or until done. Pour pineapple juice over cake while still warm.
Mix all ingredients. Spoon into hot grease. Drain, then coat with powdered sugar.
Cream butter and sugar; add eggs and mix well. Add dry ingredients. Chill several hours. Roll out in your favorite shapes. Bake at 350° until very lightly brown.
Preheat oven to 350°. Line a 9 x 13-inch cookie sheet with aluminum foil. Cover with saltine crackers. In a saucepan, mix next 2 ingredients and boil 3 minutes. Pour over saltines. Cook in oven for 5 minutes. Take out and straighten crackers. Quickly pour over this the bag of morsels. Let stand for 5 minutes. Spread with a knife. Refrigerate until chocolate set. Peel off aluminum and break into pieces. Keep in refrigerator.