HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and heat caramels, milk and margarine until caramel is melted. Dip marshmallows into melted caramel mix and then roll in Rice Krispies. Work carefully so marshmallows retain shape. Cool on waxed paper or aluminum foil.
Separate chicken breasts and place in bottom of a 9 x 13-inch baking dish. Place a slice of cheese on each breast. Spoon soup onto each piece straight from can. You have to "paint" it on. Combine margarine with stuffing mix. Sprinkle over each piece. Bake 30 minutes at 350°.
Preheat oven to 400°. In 10-inch iron skillet, heat Crisco in oven until very hot. While Crisco is heating, mix milk, eggs, salt, sugar and baking powder. Add corn meal to the mixture and stir real well. Pour into hot skillet and bake for 20 minutes, until golden brown.
Place in large bowl and toss. Make ahead and let set at room temperature for at least 2 hours, stirring occasionally.
Mix all ingredients together. Place into greased pan and place on cookie sheet in an oven at 350°. Bake almost 1 hour until light brown. Serve warm. Serves 6 to 8.
Use a heavy pan. Heat on low heat until melted. Remove from heat. Stir in chopped nuts and vanilla flavor. Put in slightly greased bowl. Refrigerate until sets up, then cut.
Place several trout on wire rack in electric skillet. Pour water over them to partially cover. Sprinkle with onion, salt and celery salt. Cover and cook approximately 10 minutes. Serve immediately with melted butter.
Cook sliced carrots until slightly tender (don't overcook). Slice onion and separate into rings. Slice green pepper. Combine vegetables. Stir together vinegar and sugar until dissolved. Add oil, soup, salt, pepper, mustard and Worcestershire sauce. Mix well. Add to vegetables. Refrigerate overnight. Serve cold. Keeps well in refrigerator for 2 to 3 weeks.
Saute onions, celery and garlic in butter until tender. Add dry barley and saute 10 more minutes until barley gets thick. Add chicken stock and mushrooms. Boil and simmer until barley is tender, about 1/2 hour to 45 minutes. Serves 6.
Beat together egg, milk and cooking oil. Combine dry ingredients and beat next 3. Add and mix. Grease loaf pan and microwave on Medium 9 to 11 minutes until toothpick comes out clean. Serves 6.
Cream together sugar, butter, oil and egg yolks. Mix flour, salt and baking soda. Add slowly to creamed mixture. Add buttermilk and vanilla. Add coconut and pecans. Beat egg whites until stiff and fold into batter. Pour into 2 - 9-inch pans - sided greased and bottoms lined with waxed paper. Bake at 350 for 40 minutes.
Let cream cheese set at room temperature until soft. Mix remaining ingredients thoroughly. Form into a ball. Can be rolled in chopped parsley or nuts. Store in refrigerator.
Mix together cream cheese, crab, Parmesan cheese, mayonnaise, garlic salt and lemon juice. Put in small casserole dish and sprinkle with extra Parmesan cheese and paprika.
Cut chicken into serving pieces. Salt and flour chicken and brown in skillet. Put chicken in 2-quart baking dish. Mix soup and water; pour over chicken. Cover dish tightly with aluminum foil. Bake at 350° for 1 hour.
Mix all ingredients and bake in dish sprayed with Pam. Makes 1 serving of 3 to 4 ounces protein.
Bring celery seed, salt, vinegar and sugar to a boil. Pour over slaw. Cover tightly and refrigerate. Turn over occasionally. Keeps 3 weeks.
Mix brown sugar, margarine, syrup and molasses. Cook for 5 minutes. Pour over popcorn. Place in 250° oven for 30 to 40 minutes. Stir every 10 minutes. Separate grains.
Place biscuits in a greased 9-inch cake pan. Make an indentation in the center of each biscuit with a spoon. Fill with jam or jelly. Mix egg, milk and sugar; pour over biscuits. If desired, frost with powdered sugar icing.
Stir together flour and salt; mix in rolled oats. Crumb together with butter and cold water. Top fruit pie with crumb crust instead of pastry shell and bake as directed.
Cut hot dogs in 1/2 only up to about 1/2-inch from end, leaving a whole piece at the top. Turn hot dog and cut again to the same mark. This will give you 4 small areas. Now, boil hot dogs 4 to 5 minutes. This will cause 4 areas to spread out and this enables the hot dog to sit like an octopus.
Mix all ingredients together and pour into graham cracker crusts. Chill. Makes 2 pies.
Cook potatoes, onion and celery in 1 cup water. When soft, mash in cooking water. Put chicken broth in double boiler and bring to a boil. Add potato mixture. Add grated Velveeta cheese and salt to taste. (Chicken bouillon granules can be added if desired.) Cook in double boiler until cheese melts. Serve plain or with croutons. Serves 6 to 8.
Mix broth and water. Place in pan and simmer on a back burner. Heat oil in large saucepan; add onion and cook until soft. Add rice, stirring, and cook 2 to 3 minutes. Add 1/2 cup broth, cook and stir until rice absorbs water. Continue to add broth 1/2 cup at a time as previous amount is absorbed, stirring constantly. The entire process takes 25 to 30 minutes. Rice should be creamy on outside and slightly chewy inside. Stir in cheese and butter before serving.
Saute cabbage in margarine, salt and pepper, onion, apple, juice of lemon and lemon peeling (remove before serving). Add 1 cup water and simmer 30 minutes. Add vinegar, bay leaves and cloves. Simmer 10 minutes (low flame). You may add bouillon cube. Delicious with pork roast.
Sift dry ingredients 3 times. Beat yolks until lemon colored; add 3/4 cup sugar and beat. Add hot water and beat again. Beat egg whites well, but not stiff. Add 3/4 cup sugar slowly to whites and beat until peaks form. Add 3 tablespoons egg white mixture to yolks. Add dry ingredients to yolks; blend well. Fold in egg whites to yolk mixture. Bake 35 minutes in 2 (9-inch) greased and floured cake pans at 350°.
Boil potatoes in jackets. Cool, peel and shred in medium grater. Shred cheese.
Halve the cabbage; cut out core and wash. Cut in small pieces. Heat butter and onions in skillet and place cabbage and water in skillet. Saute until golden brown. Salt and pepper to taste. Boil noodles according to directions. Mix cabbage mixture and noodles together and serve.
Butter both sides of bread. Cut hole in middle of bread. Put bread in 10-inch skillet over medium heat. Crack eggs. Put egg into the holes in bread. Add a little shortening in skillet. Cook until both sides of bread are golden brown. (Kids love these.)
Melt chocolate in top of double boiler or in microwave oven. Quickly mix in candy chips or nuts. Spread thinly on wax paper (need lots of wax paper) and allow to cool until hard. Break apart and store in airtight container in a cool place.
Grease cookie sheet lightly. Sift flour, baking powder and salt together. Blend Equal with orange juice and vanilla. Work shortening with spoon until creamy. Add liquid ingredients and mix well. Add dry ingredients and work until lightly creamed. Add nuts and orange rind. Shape into a roll. Wrap in wax paper, chill and slice. Place 2 inches apart. Bake 12 minutes in 400° oven.
Saute onions and carrots in butter or margarine in a fry pan until tender. Add flour to make a roux. Add the roux to the water. Use a wire whisk stirring until smooth. Add the cheese whiz, half and half, liquid smoke and salt and pepper. Simmer on low, stirring often for about 20 minutes. Add broccoli tops and cook till broccoli is tender, another 25 minutes. Serves 8.
Beat eggs and sugar until light and fluffy. Combine next 4 ingredients and gradually stir into mixture. Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top. Set in shallow pan of hot water and bake in preheated moderate oven (350°) for 1 hour or until knife inserted in center comes out clean. Serve with warm Orange Sauce. Makes 6 servings.
Mix ingredients together and refrigerate when not using. This is not an edible recipe, although it won't hurt if eaten, but it can be a real mother's helper.
Crush the vanilla wafers. Combine crumbs, coconut and 1/4 cup confectioners sugar. Add the orange juice concentrate and mix well. Shape into 1-inch balls. Roll in additional confectioners sugar. Makes about 36.
Prick baked potato with a fork; wrap potato in soaked paper towel. Wrap in Saran Wrap. Cook in microwave on High power for 10 minutes. Will not dry out the tater!
Preheat oven to 300°. Cover cookie sheet with foil. Break graham crackers into squares and place on foil with edges of crackers touching.
Whip cream cheese until fluffy; gradually add Eagle Brand milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into pie shell. Chill 2 to 3 hours before topping with pie filling.
Boil chicken. Skin, bone and reserve the stock (skim off fat). Saute onion, garlic buds, bell pepper, parsley and green onion in oil. Add other ingredients and chicken meat. Simmer for thirty minutes or more. Serve over rice.
Place frozen spinach in boiling water, add salt. Bring to boil and cover and reduce heat. Cook 4 to 6 minutes. Drain. Mix soup mix and sour cream. Add spinach. Cover and bake in casserole for 20 minutes at 350°.
Brown ground beef and onions. Add green peppers. Add whole tomatoes, cut into large pieces; add tomato sauce and paste. Add garlic, bay leaves and cloves. Simmer for 4 hours.
Place ground vegetables in a mixing bowl; cover with salt. Let stand for 2 hours; drain well. Add vinegar, sugar, mustard seed and celery seed. Heat just to boiling point. Do not cook. Seal in sterilized jars. Yield: 6 pints.
Put in casserole in layers starting with the potatoes. Sprinkle grated cheese on top. Bake at 350° for 2 hours.
With a little oil in skillet, brown cubed pork. Add salsa and peach preserves. Stir and mix well. Cover and lower heat. Simmer for 15 minutes. Serve over rice.
Melt the margarine and chocolate chips in double boiler. Cool to lukewarm. Add nuts and marshmallows. Mix well.
Cut dough 1/8-inch thick and lay in circles to cover 12-inch pizza pan from center out in spiral, overlapping. Bake at 375° for 10 to 12 minutes. Cool. Mix the cream cheese, sugar, vanilla and lemon juice; spread on cookie, exposing crust at edge like a pizza. Put on cut up fruit in a spiral (kiwi, strawberries, blueberries, raspberries, peaches and nectarines). Brush with apricot preserves, thinned with hot water. Keep refrigerated until served.
Place sugar, water, salt and cream of tartar in saucepan and bring to a boil. Cook 1 minute. Pour, while beating constantly, over unbeaten egg white. Beat until frosting holds up in a peak. Add vanilla anytime during beating. This frosting remains soft.
Prepare rice and keep warm. Meanwhile, cook green peppers and onions in heated oil in covered pan over low heat until tender, but not browned. Blend cornstarch with small amount of chicken stock and add remaining stock with soy sauce. Gently stir chicken into vegetables; cook and stir until sauce is clear and thickened. Add tomatoes. Serve over rice.
Press 1 can of rolls in bottom of 9 x 13-inch pan. Mix cream cheese, sugar and vanilla together and spread over dough. Top with pineapple. Spread can of rolls on top for top crust. Brush on egg white to help brown. Bake 30 minutes in preheated oven at 350°.
Mix flour, butter and 1 tablespoon water together as for pie crust. Pat real thin in cookie sheet or brownie pan. Bring 1 cup water and butter to a boil. Add almond extract and 1 cup flour. Mix well. Take off heat and add eggs, one at a time, beating well after each addition. Add vanilla. Spread this mixture on crust and bake in a 350° oven for 35 minutes. Spread with butter frosting to which 2 teaspoons almond extract has been added. Top with sliced almonds.
Blend the cream cheese and jello together to form a smooth paste. Add the boiling water, stirring well. Add the pineapple, including the juice and nuts. Pour into mold and congeal.
Dice half the bread in a large buttered casserole. Combine crab, mayonnaise, celery, green pepper, onion and salt. Spread over the diced bread. Spread remaining diced bread over crab mixture. Combine eggs and milk and pour over bread. Cover and refrigerate several hours or overnight. Bake at 325° for 15 minutes. Remove from oven and spread undiluted mushroom soup over top. Sprinkle with shredded cheese. Return to oven and bake 1 hour longer. Yields 10 servings.
Cook beef in a skillet until well done. Drain off fat. Add onion and Season All. Add pinto beans, all of the can of hominy and stewed tomatoes. Add 1 can of tomato juice. Use 1 can for extra juice to dilute the soup when it gets too thick or use it for next day as a warm over. Good with corn bread or corn tortillas.
Put one pie crust in bottom of pie pan. Mix first 6 ingredients and pour into pie shell. Top with remaining pie shell and seal edges. Bake at 375° for 40 minutes.
Mix all ingredients (not the candy kisses) well. Then shape into balls. Roll in granulated sugar. Cook on ungreased cookie sheet at 375° for 10 to 12 minutes. While hot, put a candy kiss in middle of cookie. Makes 7 dozen.
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more. Add salt, pepper and parmesan cheese. Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture. Cover with the rolled pie dough and prick crust with a fork. Bake at 350° for 35-45 minutes or until golden brown.
Cream butter and sugar; add eggs, one at a time, and mix well. Mix together the flour, soda and salt; add all at once and blend well. Mix in vanilla, then add dates and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° for approximately 12 minutes, just until lightly browned. Cookies should be soft. Makes 3 to 4 dozen.
Cook juice, flour, 6 large marshmallows and 2 eggs. When mixture is thick; cool and add remaining ingredients.
In large glass bowl, place butterscotch and chocolate pieces. Micro-cook, uncovered, until melted, about 2 1/2 minutes; stir after each minute. Stir in noodles and marshmallows or raisins.
Grease bottom of 9 x 13-inch pan. Brown ground beef and drain. Add onion and taco seasoning; mix well. Combine chili and refried beans and heat thoroughly (done easily in the microwave).
Drain Veg-All and water chestnuts. Mix all ingredients; cook at 300° for 45 minutes. Crush 20 Ritz crackers. Sprinkle on top. Melt stick of butter. Pour over casserole for 15 minutes longer.
Cream eggs and sugar. Add oil, nutmeg and apple pie spice. Blend in well. Sift together and add flour, salt and soda. Stir in nuts and apples. Bake in a greased and floured 9 x 13-inch pan at 350° for 1 hour. Can be frosted when cooled with a cream cheese frosting. Makes 12 servings.
Combine Eagle brand and water. Add pudding mix, beat until well blended. Chill for 5 minutes. Fold in Cool Whip. In large bowl layer pudding, top with 1/3 wafers and then add bananas.
Mix all ingredients and let it stand in the refrigerator for 2 to 3 hours. Pour into unbaked pie crust and bake at 400° for 10	minutes and then 30 minutes at 375°.	Cool and serve.
Cook macaroni until almost done. Boil eggs. Strain macaroni in colander with cold water. Cool eggs, also. Mix all ingredients in large bowl. Salt and pepper to taste. Keep covered in the refrigerator until ready to serve. Very good!
Mix unflavored gelatine and flavored jello in a large bowl. Mix well. Add 6 cups boiling water. Stir well until all jello is dissolved. If you do not stir long enough, you may get a rubbery bottom. Pour into a 9 x 13-inch pan. Chill. After it hardens, cut into blocks or can cut with cookie cutters.
Mix shredded vegetables. Add 5 tablespoons salt. Store in refrigerator overnight. Then drain thoroughly. Rinse with cold water. Drain thoroughly. Then add boiled vinegar, sugar, mustard seed and turmeric. Bring to boil. Pour over squash mixture. Mix thoroughly. Pack in jars; put in hot water bath for 10 minutes.
Punch holes in pie shell and bake before pouring mixture. Preheat oven to 375°. Fully cook sausage, cheese, onion and flour; mix well. Spread in pie shell. Beat eggs, milk and parsley flakes. Slowly pour over sausage mixture. Bake on baking sheet for 35 to 40 minutes or until filling is set.
In skillet, heat 1 cup sugar, stirring until it melts. Stir constantly until golden. Carefully stir in warm milk, 2 cups sugar and the butter. Cook to soft ball stage, 234°. Remove from heat. Stir in the orange peel and nuts. Pour into large Pyrex greased pan and spread evenly. Cool completely before cutting into pieces. WATCH and add those last 2 cups of sugar while the first mixture is very light in color as it burns easily. My favorite.
Dissolve yeast in the 1/4 cup warm water. Cream sugar and shortening together; add eggs, yeast, salt and water. Mix well, then add flour, cup by cup. Let dough rise until double in size, then knead down. Shape into rolls or loaves. Let rise again until double in size. Bake until done.
Spread crushed pineapple in a 9 x 13-inch cake pan. Spread pie filling over pineapple. Next, sprinkle coconut and chopped nuts. Pour on dry cake mix and over all the mixture. Pour melted butter over the cake mix. Bake at 350° for 30 to 45 minutes.
Mix pumpkin with Eagle Brand milk. Then mix the eggs and the remaining ingredients. Pour into unbaked pie crust. Bake 15 minutes at 425°, then 35 minutes at 350°.
In large bowl with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla extract until thoroughly blended. Blend in flour, baking powder, baking soda and salt. Cover; chill dough at least 2 hours. On a lightly floured surface, roll dough out to 1/4-inch thickness. Cut dough with cookie cutter into desired shapes. Place on ungreased baking sheets. Bake at 350° for 6 to 8 minutes or until golden brown.
Sprinkle ground chuck liberally with seasoned meat tenderizer. Add salt, pepper and garlic salt to taste. Add chopped onions to ground chuck. Cook until browned. Drain well. Cook macaroni until tender (not as long as you usually cook macaroni). Add chopped tomatoes to drained macaroni and let simmer a few minutes. Add chuck mixture. Mix well and simmer about 15 to 20 minutes. Additional seasonings may be added to achieve desired taste.
Stir together flour, baking powder, soda and 3/4 teaspoon salt; set aside.
Pour water into crock-pot. Turn on so it can begin to heat. Cut round steak into serving-sized pieces. Salt and pepper steak and brown in canola oil. (Works best to brown in iron skillet.) As pieces brown, remove from grease and put in crock-pot.
In a medium size Pyrex dish, layer blueberries on bottom, then pineapple, nuts, sugar and lemon juice. Top with dry cake mix. Dot with melted margarine. Bake at 350° until blueberries bubble and cake mix makes crust, approximately 30 minutes.
Sprinkle rice into a 9 x 13 x 2-inch baking dish. Pour onion soup over rice. Add 1 cup water or milk. Sprinkle chicken with salt and pepper; place chicken in baking dish and spread cream of celery or chicken soup over chicken. Bake, uncovered, at 325° for 1 to 1 1/2 hours. Add water as necessary to keep moist. Curry powder may be added if desired. Makes 4 servings.
Mix all ingredients together. Let set at least 6 hours before using. Rub on meat and bake in oven.
Drain pineapple; set aside. Combine pineapple juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Place chicken in pan, skin side up; broil until brown. Add pineapple slices to chicken, then stir sauce and pour over. Bake at 400° for 30 minutes. Makes 6 servings.
Place a few each of orange, lemon and apple slices into pitcher. Pour equal amounts of chilled apple juice and chilled Perrier over the fruit. Stir, add ice and serve.
Mix together in gallon jar: cabbage, green peppers and sliced onions. Next, mix together in saucepan: vinegar, salt, sugar, mustard seed, celery seed and turmeric. Bring to boil, then pour over cabbage mixture. Keep refrigerated. Will last for weeks.
Melt shortening in large heavy skillet over medium heat. Stir in next 6 ingredients. Cook for 5 minutes. Stir in broth, tomatoes, parsley, salt, pepper, thyme, red pepper and bay leaf. Cover and boil. Add rice, gradually stirring with a fork. Cover and simmer for 20 minutes. Mix in shrimp and remaining 1/4 cup green pepper. Simmer until shrimp is done. Remove bay leaf and serve.
Cut chicken into bite size pieces. Brown chicken in a saute pan and salt and pepper to taste. Stir in 1/2 of the sour cream and 1 can of soup. Add spices and mix well. Let simmer while you mix the rest. Mix remaining sour cream, cheese and soup. Take a tortilla and put a healthy spoonful of the simmering mix in it and roll (like a burrito). Place them seam side down in an 11 x 14-inch pan (glass works best). Once you have placed them in the dish, cover them with the remaining mixture. Cover and bake at 325° until heated through.
Soften gelatin in cold water. Add tomato sauce. Heat over low fire, stirring until gelatin is dissolved. Beat cream cheese with mayonnaise. Add chopped vegetables and olives. Combine with tomato mixture. Turn into 1 1/2 quart mold or individual molds. Chill.
You will need	2 loaf pans and 2 (13 x 9-inch) baking dishes.
In small skillet, heat oil and brown beef; drain. Stir in soup mix and garlic powder, blended with 3/4 cup water. Cover and simmer 15 minutes. Add green pepper and tomato; simmer, covered, 15 minutes or until beef is tender. Stir in cornstarch, blended with remaining water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Serve, if desired, over hot cooked rice.
In a deep bowl, combine first six ingredients. Set aside. In another bowl, roll chicken in evaporated milk, then in Bisquick mixture, then in sesame seed. Place chicken into an oblong 9 x 11-inch glass baking dish. Place melted butter over each piece of chicken. Bake 25 minutes at 350°. Turn pieces and cook another 20 minutes or until golden brown.
Mash salmon well with fork. Add egg, onion, lemon juice, salt, dash of pepper, chopped parsley, bread crumbs and flour. Mix well and then pack lightly in a small 7 x 3 x 1/2-inch greased loaf pan. Top with buttered crumbs. Bake at 350° for 1 hour.
Melt the margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8-10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes. Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but do not boil. Serve over noodles. Makes 6 Servings.
Layer in large covered casserole ingredients as they are listed above. Cover and bake at 350° for 1 1/2 hours.
Mix all ingredients except bread cubes. Add bread cubes and put in souffle dish or 7 1/2 x 11 1/2-inch dish. Let sit overnight in refrigerator. Bake, uncovered, at 325° for 1 hour or until center is set.
Cover the bottom of a 9 x 13-inch pan with crumbs. Slice bananas and layer over crumbs. Slice ice cream into 1/2-inch slices and layer evenly. Sprinkle with nuts. Freeze until firm! Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick and smooth. Cool. Pour over ice cream and nuts. Freeze until firm! Cover with whipped cream and top with the crumbs. Remove from the freezer 1/2 hour before serving. This can be stored several weeks in the freezer. Enjoy!
Combine all ingredients, mixing well. Serve on triangles of toasted bread or Ritz crackers.
Place meat in heavy skillet; cook over medium heat until it loses all its color. Drain. Stir in onion, tomatoes, spinach, salt and pepper.
Slice cake horizontally into 3 to 4 layers. Mix cooked pudding and drained fruit cup. Place one cake layer on plate. Cover with portion of pudding/fruit mixture. Repeat, ending on top with a cake layer. Frost with whipped cream. Refrigerate overnight so cake will absorb other ingredients. Slice and serve.
Cut shortening into flour and salt. Mix egg, water and vinegar. Pour liquid into flour mixture and stir until well blended. Roll out to 1/8-inch thickness and line pie pans.