HumbleIntelligence/food-ner-1-Million huggingface dataset:
Over medium heat, melt margarine in 10-inch skillet. Add onion; cook until tender. Stir in soup, milk, pepper and potatoes. Heat until boiling. Reduce heat to low. Cover; cook 5 minutes or until hot and bubbling, stirring occasionally.
Combine all ingredients except chicken. Cook in large saucepan until boiling. Turn to low; add chicken; simmer 10 to 15 minutes. Remove chicken and grill slowly over charcoal or gas grill approximately 20 minutes. Outside will be crispy and inside delicious.
Proof yeast in water. Mix together milk and sugar, then butter and eggs. Add yeast mixture. Slowly add flour. Knead for 10 minutes. Let rise until doubled in oiled bowl. Cover. Knead again for 10 minutes; let rise. Knead again. Roll into 3 strands and braid dough. Circle braid in a Bundt pan which has been oiled. Cover and rise once more. Brush on an egg wash and sprinkle sesame seed. Bake at 325° for about 45 minutes.
Combine all ingredients. Pour into a greased loaf pan. Bake at 350° for 1 hour.
Combine ingredients as listed. Package for gift giving. For 1 serving, combine 1 tablespoon of mix and 1 cup hot water in a mug. Add sweetener, if desired. Makes 2 1/2 cups mix.
Drain pineapple and mix all ingredients together. Refrigerate. Keeps several days.
Cook broccoli in boiling water. Arrange stalks and florets in greased baking dish (9 x 13-inch). Cook chicken until done. Cut up breasts and place chicken on top of broccoli.
Preheat oven to 350°. Grease and flour three 8-inch pans. Cream the sugar and shortening. Add eggs. Mix flour and spices. Mix with sugar mixture. Add berries and mix well. Pour into greased pans and bake 30 to 35 minutes or until done. Cake should be moist. Don't overbake.
Pour 2 c. boiling water over 2 c. 100% all bran. Cool. Cream crisco and sugar, add eggs, then add all remaining ingredients to the cooled water and bran mixture. Blend well. Bake at 350° for 12-15 minutes. Makes 6 dozen muffins. Batter will keep in refrigerator 7 weeks.
Combine flour, margarine and nuts and press into bottom of ungreased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Combine cream cheese, sugar and half of Cool Whip. Blend until smooth. Spread over cooled crust. Combine puddings with milk and whip until well blended. Pour over cream cheese mixture. Spread remaining Cool Whip over pudding. Refrigerate overnight or 6 to 8 hours.
Stir all ingredients together with wooden spoon. Do not grease pan. Bake in 9 x 13-inch pan at 350° for 1 hour.
In blender, combine dry milk powder and sugar. Pour in melted butter and with machine running, add boiling water. Blend until mixture is smooth and thick. Store in covered container in refrigerator until used. Makes 14 ounces or equivalent to 1 can of Eagle Brand milk.
Stir together dry ingredients. Put in blender. Add vanilla. Mix in blender. Store in airtight container.
Cream all ingredients together. Then add 4 cups flour. Bake at 350° for 8 minutes. Ice cookies with Cream Cheese Icing dipped into coconut.
Saute onions and sugar in 3 tablespoons butter until golden brown. Stir in flour & pepper. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in parmesan cheese. Meanwhile, in a skillet, melt remaining butter; add bread. Cook until brown. Ladle soup into 2 ovenproof bowls. Place a slice of provolone cheese in each bowl; top with bread and remaining cheese. Bake at 375 degrees for 10 minutes.
Mix Bisquick and milk. Roll out about like pie crust, not too thin. Mix oleo, catsup, mustard and onion. Spread over dough. Crumble raw ground meat on top. Roll up dough like a jelly roll. Cut about 1/4-inch slices; lay on cookie sheet. Bake for 15 to 20 minutes at 400°. Serve on plate with soup or gravy on top.
Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, 2 hours. Stir once or twice. Season with pepper.
Cook dates, sugar and margarine, stirring constantly, until margarine is absorbed. Add nuts and pour hot mixture over rice cereal in a large bowl. Mix well.	Form into small balls and dust with powdered sugar. Put several small balls in a paper bag with powdered sugar and shake until balls are coated. Yield: 4 dozen.
Place in a 9 x 13-inch baking dish, lightly greased with butter. Top with 1/4 cup melted butter and 2 cups corn flakes. Bake 45 to 60 minutes at 350°.
Combine corn bread mix, eggs, butter, broccoli, onion, cheese and salt in bowl. Mix well. Spoon into baking dish sprayed with Pam. Bake at 375° for 30 to 40 minutes or until golden brown.
Mix avocados, salsa and lemon juice in bowl. Make sure avocados are mashed. Refrigerate. Serve with tortilla chips. Makes about 2 cups.
Add milk to corn, melted butter, seasoning and eggs. Mix well. Add baking powder and pour into greased casserole. Bake about 20 minutes at 350°.
Peel and slice apples. Mix all dry ingredients together. Fold in apples. Add water. Pour into pie crust; add butter on top of apples, then put crust on top. Cut 3 holes in top so air can escape. Bake at 350° for 30 minutes or until golden brown.
Mix eggs, milk, sugar, flour, water, salt and pepper. Beat well. Butter baking dish and add some butter on top. Bake at 350° for 1 hour. Stir about 1/2 cooking time.
Mix and cook on low heat until sugar is dissolved. This makes about 4 cups. Slice apples and dip in sauce.
Discard seasoning packets from noodles or save for another use. Cook noodles according to package directions, drain. Heat oil in ovenproof casserole dish. Press noodles into dish, evenly covering the bottom of the dish. Cook until bottom of the crust is lightly browned, about 5 minutes. Pour sauce over the crust. Sprinkle with cheese and add pepperoni. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through and cheese is melted.
Mix together hash browns, 1/2 c. butter, salt, pepper, dried onion, soup, sour cream and cheddar cheese. Bake at 350 degrees for 45 - 60 minutes in a 9 X 13 baking dish. Halfway through baking add cornflakes, 1/4 c. butter and grated cheese.
Prepare Mexican cornbread as directed on package. Saute onions and zucchini with a little water. After cooking until tender drain off excess water. Add zucchini, onion, soup and seasoning to cooked cornbread. Mix well. Spray pan with Pam. Pour mixture into pan and add cheese on top. Let cook in oven at 350° for 25 minutes or until cheese melts and browns.
Mix together pudding and Cool Whip. Mix in all other ingredients. Chill and serve.
Put sugar, syrup and water in a pan and bring to a boil over high heat. Turn to medium-high heat and continue cooking until it reaches 264° on a soft crackle. Add peanuts and cook 10 minutes, stirring occasionally. Remove from heat, then add the butter and soda. Stir up well and pour out immediately in ungreased pans. You could use two people to do this; one to pour and one to spread it out. It hardens very fast.
Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Add powdered sugar, vanilla, and pecans. Spread on warm cake.
Chop onions, green chilies, ginger and coriander leaves. Mix the flour with salt and baking soda. Add buttermilk, water and chopped ingredients. Heat oil. Take small portions of dough and drop in the oil. Fry until golden brown. Prepare in the same manner until all the mixture is used up. Serve hot.
Stir together flour, sugar, baking powder, cinnamon and nutmeg. Mix applesauce, egg and melted butter. Pour all at once into flour mixture. Stir just until moistened. Pour batter into greased muffin cups. Bake at 425° for 20 minutes or until golden brown.
Brown hamburger meat. Boil your noodles. Put in baking dish. Pour tomato juice on top of meat mixture. Put 1/2 cheese on top. Bake at 450° for 15 minutes. Take out. Stir the mixture. Put rest of cheese on top, bake 15 minutes. Ready to eat.
Dump all ingredients into a 9 x 13-inch ungreased cake pan. Never mix ingredients. Put ingredients in pan in order given for best results. Bake at 350° for 45 minutes or until nicely browned. Serve warm with ice cream.
Put thawed hash browns in large casserole dish. Combine soup concentrate, sour cream, cheese, 1/2 cup butter and onions. Gently blend into potatoes. Combine corn flakes and 2 tablespoons butter. Sprinkle on top of casserole. Bake at 350° for 30 minutes. Makes 16 servings.
Grease 9 x 13-inch pan. Open 1 can rolls and lay flat on bottom of pan. Mix egg yolk, sugar, 2 packages cream cheese and vanilla. Spread on flat rolls. Open 2nd can of rolls and lay flat on top of cheese mixture. Brush with egg white. Bake 30 minutes at 350°.
Cut each biscuit into four pieces. Place white sugar and cinnamon in a plastic bag. Add biscuit pieces, a few at a time, and shake to coat. Place pieces in a greased tube pan until all are used. Bring brown sugar and margarine to a boil in saucepan. Pour over top of biscuits. Bake at 350° for 45 minutes. Turn topside up to serve. Pieces are picked off when eaten. Great fun for all!
Preheat oven to 350°. Melt chocolate over hot (not boiling) water. Remove from heat. Combine shortening, sugar and egg in bowl and beat until creamy. Blend in chocolate and corn syrup. Sift together flour, baking soda, cinnamon and salt and stir in gradually. Shape dough into balls using 1 level tablespoon for each. Roll balls in sugar (about 1/4 cup). Place 3 inches apart on an ungreased baking sheet. Bake at 350° for 15 minutes. Let stand a few minutes before removing from pan. Makes 3 dozen 3-inch cookies.
Cook the first 4 ingredients over medium heat until margarine is melted, then boil for 2 minutes. Remove from heat. Add vanilla, peanut butter and quick oats. Stir and use spoon to drop cookies onto waxed paper or greased pan. Let cool and enjoy.
Blend first 3 ingredients. Press into 8 x 8-inch pan and microwave for 3 minutes on High. Beat eggs until fluffy. Stir in flour, baking powder, sugar, juice and lemon rind. Pour over layer, which has been heated already. Cook on High for 6 minutes. Cool and cut into squares.
Slice onions and soak in milk (enough to cover onion rings) overnight or at least 2 hours. Beat the egg with the milk that the onions stood in. Dip onion rings in milk mixture, then in flour, then back in milk, then in cracker crumbs. Let dry a little, then deep fry in deep fryer.
Bring sugar, cinnamon, water, shortening and raisins to a boil over medium heat for 2 to 3 minutes. Remove from heat and cool to lukewarm at least, or until cold. Mix remaining ingredients in large bowl. Add cooled mixture and stir well. Bake in loaf pan that has been greased and floured. Bake at 350° for 40 minutes.
Heat oven to 350°. Mix cracker crumbs, 2 tablespoons sugar and margarine. Press in bottom of 9-inch spring-form pan. Bake 10 minutes; cool. Heat oven to 300°. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days. Top with sour cream or glaze. Makes 12 servings.
Combine all ingredients; pour mixture into frozen pop molds or 12 (3 ounce) paper cups, inserting wooden sticks. Freeze until firm. Yields 12 servings; 0.3 grams fat; 59 calories; 1 mg. cholesterol.
Cream butter and sugar. Add slightly beaten eggs. Mix dry ingredients. Add alternately with sour cream. Add vanilla and cinnamon. Pour into oiled pan. Bake at 350° for 1 hour or until toothpick comes out clean. (Makes 1 large loaf or 2 small loaves.)
Mix all ingredients together in a large bowl. Pour into baking casserole dish. Do not cover. Bake at 350° for 1 hour. Should be brown on top.
Combine vegetables; drain. Add sugar, vinegar and spices. Let set 10 minutes. Bring to a boil, then simmer for 30 minutes. Heat lids. Put relish into jars and seal. Makes approximately 7 pints.
Place pie filling in cake pan, well-buttered. Arrange rolls on top. Bake at 375° for 30 minutes. Spread powdered sugar glaze on top while warm.
Cream the first 5 ingredients and add chocolate chips. Mix remaining ingredients. Mix well. Batter will be thin. Fill cupcakes 1/2 full. Fill with a teaspoon of cream cheese mixture. Bake 20 to 25 minutes at 350°.
Heat oven to 325°. Grease bottoms only of 2 loaf pans. Blend all ingredients on low speed for 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake 50 minutes to 1 hour. Cool 10 minutes in pans; remove to rack.
Beat butter and sugar until smooth. Add eggs one at a time. Add flour, vanilla and baking powder; mix well. Stir in nuts and candied fruits. Mix well. Pour in a greased and floured Bundt pan and bake at 350° for first 30 minutes; finish baking at 300° for one hour.
Preheat oven to 350°. Grease cookie sheets. In small mixer bowl, beat cake mix and sour cream with electric mixer on medium speed about 2 minutes, or until smooth and creamy. The batter will be stiff, so an electric mixer combines it best. Stir in chocolate chips and nuts. Drop by rounded spoonful 2 inches apart on prepared cookie sheet. Bake in preheated oven 10 to 12 minutes. Makes about 6 dozen.
Grease and lightly flour two 8 x 1 1/2-inch or two 9 x 1 1/2-inch round cake pans. Combine flour, baking powder and salt; set aside. Beat butter about 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Turn into pans. Bake at 375° for 30 to 35 minutes, or until done. Cool 10 minutes on wire racks. Remove from pans. Cool. Serves 12. Also can be used for cupcakes.
Place 1 pie crust on a pizza pan. Spread on cheeses. Evenly distribute green chillies on top of cheeses. Top with remaining pie crust. Seal edges of pie crusts with a fork and prick top pie crust generously. Sprinkle chili powder on top crust. Bake in preheated 450° oven 10 to 15 minutes. Serve with salsa and sour cream.
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. In another bowl, combine sour cream, mayonnaise and taco seasoning. To assemble, spread bean dip on a large shallow platter. Top with seasoned avocado mix. Layer with sour cream mixture. Sprinkle with onion, tomatoes and olives. Cover with cheese. Serve chilled or at room temperature with chips.
Butter 9 x 13-inch dish with 2 tablespoons butter. Mix with a fork softened cream cheese, mayonnaise and sugar. Add crushed pineapple, whole cranberry sauce, Cool Whip and pecans. Pour into dish. Cover and freeze. Cut into squares when ready to serve. (Allow a few minutes out of the freezer before cutting.) Good with turkey or ham or for dessert.
Butterfly shrimp, leaving tail on. Place ham piece in center with 2-inch piece of green part of green onion. Wrap with one piece of bacon and hold with toothpick. Deep fry until bacon is brown.
Mix dry ingredients. Dip chicken breasts in melted butter or margarine, then in crumb mixture. Bake, uncovered, in 350° oven for 30 to 45 minutes.
Mix all ingredients together. Put 1 pie shell in a large pie pan. Pour mixture into pie shell. Put other pie shell on top and crimp. Do not prick top! Bake at 350° for 45 minutes until golden brown. Let sit before serving.
Trim excess fat from steak. Combine beer and hot sauce to marinate steak in . Marinate steak in refrigerator for 12 to 24 hours, turning several times. Remove from refrigerator, allowing steak to warm to room temperature before cooking.
Beat eggs; add sugar (beat). Add Crisco oil and beat until fluffy; add milk (beat). Add 2 cups flour, beating as you add them. Add flavoring. Oil and flour your pans. Put in oven and heat them. Spoon batter into pans. Cook at 350° until light brown and springs back at touch in middle.
Mix the first 4 ingredients and roll into balls. Set in refrigerator for 1/2 hour or longer to firm up. Melt paraffin and chocolate chips. Dip the balls into hot chocolate mixture. Put on wax paper to cool. Can be frozen indefinitely.
Saute celery and onion in butter until onion is clear. Add olives, peas and soups; mix well. Cut up Velveeta and add to mixture. Add tomatoes, salt and pepper. Mix spaghetti with all ingredients, except Mozzarella, in large pan. Cover with grated Mozzarella. Bake at 350° until bubbly, about 45 minutes.
Mix all ingredients together, except ginger ale. When ready to serve, add chilled ginger ale.
Cream shortening and sugar. Add eggs, beaten well. Sift together all dry ingredients and add alternately with applesauce to shortening mixture. Mix lightly. Pour into a greased 9 x 9 x 2-inch pan. Sprinkle top with 1/3 cup sugar and 1 teaspoon cinnamon. Bake at 335° for 50 to 60 minutes.
Combine all ingredients except half and half in a saucepan. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Stir in half and half. Heat thoroughly.
Brown meat lightly in skillet. Add 2 cups of water and salt. Simmer until tender (1/2 hour). Combine flour and 1/4 cup of water; substitute cornstarch for flour for shiny, thick chop suey. Stir into hot meat. Add green pepper, onion and celery. Cook 15 to 20 minutes. Add bean sprouts and soy sauce. Heat 10 minutes or more to blend. Serve over rice or noodles.
Brown ground beef, then drain. Stir in the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer 1/2 hour.
Mix cream cheese, sugar and peanut butter; add milk. Fold in Cool Whip and pour in pie crust and freeze.
In a saucepan, melt margarine. Add crushed graham crackers and mix well. Press mixture into 8 x 8-inch glass dish. Combine softened cream cheese and confectioners sugar together and pour over layer of graham cracker crust. Sprinkle pecans over cream cheese mixture. Next, gently spoon cherry pie filling over nuts. Whip Dream Whip according to package directions and spread over pie filling. Garnish with crushed graham crackers. Refrigerate overnight.
Thoroughly mix the vanilla wafer crumbs, confectioners sugar, cocoa and walnuts. Add corn syrup and bourbon and mix well. With hands, roll mixture into 1-inch balls, then roll each in granulated sugar. If desired, wrap each ball in plastic wrap or colored foil. Store in tightly covered container. Makes 3 1/2 dozen.
Boil sugar and water. Cool. Add remaining ingredients. Put in a container and freeze. Keeps well. Defrost and serve. Serves 6.
Mix in a saucepan and bring to a boil the margarine, sugar, cocoa and milk. Boil for 1 minute. Add the peanut butter, vanilla and oats. Stir and drop by the teaspoon onto waxed paper.
Mix vanilla pie filling with milk as directed on box. In large bowl (punch), slice cake. Place a layer of cake in bottom of bowl. Place a layer of pie filling over cake, layer of pineapple, layer of bananas, layer of pudding, layer of Cool Whip and sprinkle with a few chopped nuts. Repeat with another layer of all of the layers, ending with Cool Whip and nuts.
Mix all ingredients. Bake in ungreased glass Corning Ware at 350° for 40 to 45 minutes. Yields about 6 servings.
Bring sugar, salt, cocoa and 1/4 cup milk to a boil. Boil for 1 to 1 1/2 minutes. Remove from heat and add margarine and vanilla; let cool. Mix pudding and 3 cups milk. Stir in Cool Whip. Layer crackers, 1/2 pudding mixture, crackers, pudding mixture and top with crackers. Beat the cooled cocoa mixture and spread over the top layer of crackers.
Combine flour, sugar, baking powder and salt in a large bowl. Add egg yolks, water, vegetable oil, lemon rind and lemon juice. Stir until smooth.	Beat egg whites and cream of tartar until stiff peaks forms. Fold egg whites into flour mixture, blending well. Pour batter into ungreased 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes, or until done.
Mix pudding and milk together. Add sour cream and whipped topping. Layer bananas, wafers and pudding, ending with pudding. Add wafers for decoration.
Cream butter and sugar until light. Add milk. Sift flour with baking powder; add to creamed mixture and mix well. Add eggs and grated coconut. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and seasoning mix. On large tray, layer one on top of the other: bean dip, avocado, seasoning mix, onions, tomatoes and cheese. Serve as dip with Doritos.
Mix first 3 ingredients well and spread on a platter. Layer the remaining ingredients keeping the Cheddar cheese last. Serve with corn chips. Serves 10 to 15.
Boil ingredients until tender. Make a medium white sauce and layer with cabbage mixture in a buttered casserole. Top with cracker crumbs and bake until bubbly. Even children like this.
Drain pineapple and use juice to mix pistachio pudding mix. Drain fruit cocktail and add fruit to the mixture. Mix marshmallows and Cool Whip together and add to the mixture. Add pecans and mix well. Chill overnight.
Combine fruit and enough water to cover in saucepan; simmer, gently covered, for 30 minutes. Add sugar for last 5 minutes of cooking. Drain fruit, reserving syrup. Add water to syrup to make 2 cups. Dissolve gelatin in 2 cups boiling water. Stir in syrup mixture. Chill to partially set. Pit prunes; cut up all fruit. Fold into gelatin. Pour into 6-cup ring mold. Chill until firm. Makes 8 servings.
Put in double boiler and heat to melting. Remove and cool. Whip 1/2 pint heavy cream. Add to Hershey mixture, folding in. Put in baked pie shell and refrigerate. Serves 6 to 8.
Preheat oven to 350°. Grease and flour 15 x 10 x 1-inch pan. In large bowl, combine cake mix, margarine, sour cream and eggs at low speed until moistened. Beat for 2 minutes at highest speed. Stir in nuts and spread in preheated pan. Bake for 18 to 20 minutes. Center will not be firm to touch. In medium bowl, combine coconut and Eagle Brand milk. Gently spoon and spread over partially baked base. Return to oven and bake 15 to 20 minutes or until light golden brown. Cool completely and spread frosting over bars.
Combine cookies and butter with 1/2 cup sugar in bowl, mixing well. Set aside 1/2 cup for top. Press remaining mixture onto cookie sheet. Bake at 325° for 10 minutes. Mix dates with flour; set aside. Combine remaining ingredients with 1 cup sugar; mix until smooth. Add to date mixture, blending well. Pour over crust; spread to cover. Sprinkle reserved crumbs over top. Bake at 325° for 30 minutes and cool. Cut into bars. Makes 4 dozen.
Drain pineapple juice into saucepan with 2 tablespoons cherry juice. Heat and	add marshmallows to dissolve.	Add fruit and nuts and cool. Add whipped cream and fold into mixture. Pour into individual molds, regular mold, spring-form pan or flat dish. Chill at least 8 to 12 hours. Very good. Can be used as a salad or a dessert with Cool Whip and cherry on top.
Mix meat, onion and celery. Place into cooked cabbage leaves; roll up. Place the rolled end down in pan. Put in 1 quart tomatoes. Just before serving, pour 1 can tomato soup over cabbage. Bake at 350° for 2 hours.
Thaw Cool Whip. Mix all ingredients. Great with green grapes, mandarin oranges, watermelon or any of your favorite fruits.
In top of double boiler, blend together sugar, cornstarch and salt. In small bowl, combine beaten eggs, 1 1/2 cups of the sour cream, the raisins and the lemon juice. Stir in sugar mixture. Set over hot, not boiling, water and cook until thick, stirring frequently. Pour into baked pie crust. When cool, top with remaining 1/2 cup sour cream. Chill several hours. Makes one 9-inch pie.
Combine and bake until thick in covered casserole at 350°. Serves 4 to 6.
Mix all ingredients together; add flour last. Stir until shininess leaves the dough. Roll on floured surface and cut. Deep fry in vegetable oil or shortening until golden brown. Makes about 4 dozen.
Cook onion in water until tender; drain. In bowl, combine eggs, crumbs, salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and artichokes. Spread in greased 11 x 7-inch baking pan. Bake at 350° for 18 to 25 minutes or until set. Cut into squares. Serve hot, garnished with pimento strips.