HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 9 x 13 baking dish, place sweet potatoes and then top with apples. Mix remaining ingredients together and pour over apples and sweet potatoes. Dot with butter and cover with marshmallows. Cover with foil and bake at 350° for 1 hour or until done.
Pressure cook steak and onion about 15 minutes. Drain and reserve liquid. Add remaining ingredients except cornstarch. Simmer 15 to 20 minutes. To thicken, add 2 tablespoons cornstarch to 1/2 cup of reserved liquid. Stir into simmering sauce. Serve over egg noodles.
In an iron fry pan cook 1/4 cup sugar over medium heat until brown. While browning the sugar, bring to a boil the milk and the remaining sugar. Cook until it forms a hard ball. Add margarine and the browned sugar. Beat until you are ready to spread on cake. (I usually beat until it is creamy.) After frosting cake, you can add drained, crushed pineapple to the top. Then dribble a small amount of caramel over the pineapple.
Boil 1/2 or more of the macaroni or spaghetti according to directions on the package. (It all depends on how much you want in your chili.)
Good tasting and healthy! Bring broth to a boil. Add remaining ingredients and cook until spinach barely wilts. Serve immediately. Serves 6.
Crust Oreos. Save 1/2 cup. Combine the rest with butter; press into a 9 x 13 pan. Refrigerate. Combine cream cheese, confectioners sugar and 1/2 cup Cool Whip. Mix and pour over cookies. Refrigerate. Mix chocolate pudding and milk. Pour on top. Cover with remaining Cool Whip. Sprinkle 1/2 cup crushed cookies on top. Refrigerate.
Mix well, crush lightly and taste. Add a little to cottage cheese to gauge the taste with food. Add more of one or another herb to suit your taste or try the following recipe.
Drain and flake salmon. Toss flaked salmon with remaining ingredients, except dressing, in a large serving bowl. Toss with oil and vinegar dressing and serve. Makes 8 servings.
Boil potatoes and prepare like regular mashed potatoes (milk, butter, salt and pepper). Let cool and add little more butter and milk. Mix 2 eggs (pre-beaten) to mixture and stir. Add flour a tablespoon at a time until consistency of dough. Roll into patties and fry in oil that has had a teaspoon of butter added to oil.
Place artichokes, lemon juice and water in a bowl; let sit for 10 minutes. Meanwhile, mix dry ingredients; add egg, then dip artichokes in batter; fry in oil and top with cheese of your choice (Cheddar, Parmesan, Mozzarella) and broil until cheese has melted.
Cream butter, shortening and sugar. Add beaten egg and molasses, then add dry ingredients that have been sifted together. Add hot water last; beat until smooth. Bake in greased shallow pan for 35 minutes at 350°. The batter is soft, but makes a fine cake.
Place all ingredients in a large bowl and mix them together thoroughly with your hands. Don't give up; they eventually will stick together nicely. Shape into balls the size of walnuts. Bake on ungreased cookie sheet at 350° for about 15 minutes. Stick toothpicks in balls and serve hot or cold.
Prepare ground beef and taco seasoning mix as directed on packet for taco filling. Heat tortillas until warm and flexible as directed. Spoon 3 tablespoons of beef filling down center of each tortilla. Sprinkle with cheese, lettuce and tomato. Fold bottom third of tortilla over filling. Fold sides in toward center, leaving top open. Secure with toothpick. Serve with Azteca picante salsa.
Saute onions in margarine and olive oil. Drain clams.	Add water to make 1 1/2 cup liquid. Combine all ingredients. Simmer, covered for about 25 minutes or until rice is done. Serves 6-8.
Mash salt and garlic in bowl. Add other ingredients. Chill 24 hours. Salt and pepper chicken and dust lightly with flour. Brown pieces of chicken in oil. Put chicken in dish or pan and pour sauce over. Cook in oven until chicken is done. Turn chicken often or baste. Chicken is good served hot or cold. Sauce is good on seafood also.
Cut up chicken. Dip pieces in melted butter; roll in crumb and spice mixture. Place skin side up in shallow baking pan. Sprinkle with remaining butter and crumbs. Bake at 375° about 1 hour, or until done. Do not turn.
Be careful in your selection. Do not choose too young, and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles, and flavored with kisses to taste. Wrap them in a mantle of charity. Keep warm with a steady fire of devotion, and serve with peaches and cream. When thus prepared, they will keep for years.
Mix and spread on party rye bread. Cover well with 1/2 teaspoon pizza sauce and grated Mozzarella cheese and sprinkle with grated Parmesan cheese. Bake in 350° oven for 15 minutes. Serve warm. Can be made ahead and frozen until needed.
Stew chicken and debone. Cut into small pieces and place in a 9 x 13-inch pan. Sprinkle with garlic salt. Dice onion over chicken. Slice cheese and add over onion. Add crushed Doritos. Blend tomatoes and soups and pour over chicken. Sprinkle with crushed Doritos and bake 30 minutes at 400°.
Fry bacon until crisp; take out of pan. Mix egg, vinegar and sugar. Pour into bacon fat; stir over heat until mixture thickens. Put over lettuce with the bacon.
Drain pineapple. Add enough water to the juice to make 1 cup. Heat with marshmallows until they are melted. Add 1 cup hot water to jello and dissolve. Chill until partially jelled. Mix Dream Whip and set aside. When jello is partially jelled, mix all ingredients, and chill well.
Mix and shape into 3 long rolls. Wrap in Saran Wrap. Refrigerate for 24 hours. Remove wrap. Bake in pan at 300° for 45 minutes.
Whip eggs and sugar until creamy. Add milk, melted butter and vanilla. Pour into pie shell and bake at 300° until firm.
Melt chocolate and margarine over low heat. Mix together rest of ingredients. Combine mixture and pour into greased 8 or 9-inch pie pan (no crust). Bake 20 minutes at 350°. The center will still be soft. Serve either hot or cold. Good with whipped cream or ice cream.
Combine cream and milk in a large bowl. In large cooking utensil, put sugar, syrup, salt and 1 pint of cream and milk mixture. Cook and stir constantly until it reaches soft ball stage. Add 1 more pint milk cream mixture. Cook to hard ball stage. Add nuts. Set in cool place 1 to 2 hours. Cut into squares. Wrap in wax paper.
Mix ground chuck with diced onions and seasoning, salt and pepper. Cook in skillet	on medium heat until meat is done. Add can of mixed vegetables and cook 1 minute. Pour into casserole dish and add layer of reconstituted mashed potatoes. Top with	grated cheese.	Bake in oven (regular or microwave) until cheese melts fully.	Good reheated the next day.
Mill all of the above ingredients, except whipped topping. Fold in whipped topping. Pour in a 9 x 13 inch container and freeze. Remove from freezer about 5 minutes before serving. Makes 12 large servings.
Place dried beef in bottom of casserole. Place chicken breasts on top of beef. Add pepper and place 1/2 slice bacon on each piece of chicken. Mix soup and sour cream; spread over chicken. Cover and let stand in refrigerator for 24 hours. Bake, uncovered, for 3 hours at 275°.
Wash beans well. Boil beans for 2 minutes; simmer for approximately 1 1/2 hours, or until beans are tender. Add green peppers, onion, garlic and olive oil. Continue cooking for 1 hour, stirring occasionally. Add salt and pepper. Serve over rice.
Mix well; pat firmly into pan. Chill until firm or bake 8 minutes at 375°. Chill.
Mash berries well and strain through a jelly bag or use a juicer. Add water and sugar to a preserving kettle and place over heat, stirring until dissolved. Bring to a boil, continue stirring until clear and skim. Let syrup boil again until a soft ball is formed in cold water, then slowly add the fruit juice. Boil again. Skim, pour into hot sterilized jars and seal.
Cover with enough red wine to cover the entire ingredients. Cover and put in oven at 325° for at least 1 hour. Serve with homemade bread and a good salad.
Crumble up cake and sprinkle in Kahlua. First layer is chocolate cake. Second layer is chocolate pudding. Third layer is Cool Whip. Repeat the layers. Sprinkle top with shavings of chocolate. Use a large, high round bowl, preferably glass, to show it off!
Boil chicken; reserve 1 can broth; cut up chicken and put aside. Put soups in deep frypan and heat; add broth and let cook a little longer. Add rice; stir until mixed. Then cover for 7 minutes at low heat so as to not stick on bottom. Lift lid and stir; add chicken pieces. Pour into baking dish and top with onion rings. Bake at 400 degrees, just until onion rings brown, only a few minutes.
Combine all ingredients in a bowl. Beat until smooth. Roll on floured wax paper and cut with cookie cutter. Sprinkle tops with sugar and bake at 350° for 12 minutes. Decorate as you choose.
Spread half of the Cool Whip in a 13 x 9 pan. Place the ice cream sandwiches side by side on top of the Cool Whip. Then spread remaining Cool Whip on top of the sandwiches. Crumble the Butterfingers and spread on top. Freeze for several hours and then enjoy!
Preheat oven and baking sheet to 375°. In a medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice. Mix well. Pour mixture into crust; top with pecans. Bake in preheated baking sheet for 40 to 45 minutes until crust has browned. Serve warm topped with ice cream or cooled.
Sift flour and spices together; set aside. Cream butter, sugar and eggs together; then add buttermilk. Then add butter and sugar mixture to flour and spices; stir in jam, nuts and raisins. Stir well. Bake in a buttered and floured tube (angel food) pan at 350° for 55 to 60 minutes.
Cream butter, sugar, soda, salt and vanilla; add beaten eggs. Sift flour and baking powder; add to creamed mixture. Chill dough until firm, to roll out. Roll a little sugar on top. Cut out with 3 or 4-inch cookie cutter. Bake at 425° until brown on a greased cookie sheet.
Beat eggs and add oil. Beat again. Mix dry ingredients. Soak chicken at least 24 hours.
Blend flour and margarine in a saucepan. Cook for several minutes, stirring constantly. Stir in milk and cook until thickened, stirring constantly. Add lemon juice, parsley, black pepper and cheese. Stir until well blended. Serve over cooked fettucine. Top with additional grated Parmesan cheese. Makes 4 servings.
Lightly brown onions in oil. Add ground turkey and garlic. Cook until turkey is fully cooked. Sprinkle taco seasoning on meat and stir until well mixed. Add Cheddar cheese and mix until thoroughly melted. Place meat mixture on tortilla; add lettuce and tomato. Roll up and enjoy!
Fry bacon in skillet until almost crisp. Add drained beans; toss until heated through. Add parsley. Combine eggs and cheese and pour over beans. Cook over low heat until eggs are just set. Sprinkle with additional cheese and put under broiler until cheese is lightly browned. Serves 6.
Mix dry ingredients. Add oil, eggs and plums; beat well. Bake at 350° for 35 minutes.
Cook cake mix as directed on box in 2 layers. When cool, slice cake to make 4 layers. Fill each layer with the filling.
Mix onion soup, 1890 dressing and apricot preserves, stirring until smooth. Use approximately equal amounts of dressing and preserves, adjusting to your own taste and the quantity of chicken being prepared. Coat chicken with sauce, layer in pan and bake at 325° for 1 hour. Delicious served over steaming rice and peas.
Blend Marshmallow Creme and 1/4 cup orange juice in blender or at medium speed on electric mixer until smooth. Add remaining juice and eggs; beat until foamy. Makes eight 1/2 cup servings.
Heat chicken broth in a 10-inch non-stick skillet over medium heat until hot. Add chopped onions and cook until soft. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chili powder, salsa, cumin, salt and pepper. Add more chicken broth to skillet, if necessary. Cook and stir until a smooth paste forms, about 5 minutes. Garnish with grated Cheddar cheese melted on top.
Combine all ingredients and bake at 350° for 45 minutes to 1 hour. Test in 30 to 40 minutes.
Preheat oven to 350°. In a large bowl, beat eggs until well combined. Add Karo, nuts, chocolate chips, sugar, margarine and vanilla. Mix until well blended. Pour into pie shell. Bake at 350° for 50 to 60 minutes. Cool completely.
Mix by hand margarine, crumbs, powdered sugar and pecans. Pour into glass (13 x 9-inch) pan. Beat cream cheese, 1 cup sugar, eggs and lemon juice. Pour into crust (glass pan) and bake at 350° for 20 minutes. Let cool 10 minutes. Spread blueberry pie filling on top. Cover with tinfoil and refrigerate. Top with whipped cream or Cool Whip.
Grease 9 x 13-inch pan. Put in three noodles. Brown meat. Add onion. Drain off fat. Add Ragu to meat and onion. Cover noodles with 1/2 of sauce, then half of Cheddar cheese, half of Mozzarella cheese and half of Parmesan cheese. Add 3 noodles, rest of sauce, Cheddar cheese, Mozzarella cheese and Parmesan cheese. Cook at 350° for 1 hour. Cover 1st half hour. Uncover last half hour.
Combine all ingredients, except bread dough in saucepan. Mix and stir until melted and smooth. Tear apart 1 loaf of bread dough and put in lightly greased 9 x 13-inch pan. Pour part of the pudding mixture over top of bread dough. Fill in holes with second loaf of bread dough. Pour remaining mixture over bread dough. Bake at 350° for 30 minutes.
Measure crushed corn flake cereal into a shallow dish or pan. Set aside. In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter; coat with crushed cereal. Place in single layer, skin side up, in greased or foil lined shallow baking pan. Drizzle with melted margarine. Bake at 350° about 1 hour or until chicken is tender. Do not cover pan or turn while baking. Makes 6 servings.
Whip the cream cheese until soft and fluffy; beat in peanut butter and sugar and slowly add milk. Fold Cool Whip into mixture. Pour into prepared crust. Freeze until firm and serve.
In a large bowl, mix together the cereal, sugar, flour and salt using a large spoon, then mix in the buttermilk with baking soda, oil and eggs. Add buttermilk. After everything is mixed well, do not mix again. Fill muffin tins half full. Bake at 400° for 15 to 20 minutes. Store any leftover dough in an airtight container in fridge.
Sift dry ingredients together. Add oil and pumpkin; mix. Add eggs, one at a time, and mix. Add vanilla, flour, raisins and pineapple. Bake at 325° for 45 minutes in greased and floured 9 x 13 x 2-inch pan.
In small bowl, combine chicken with soy sauce, wine and ginger. Let stand 15 to 30 minutes. Preheat 1 tablespoon oil in wok, uncovered, at medium high, about 2 minutes. Add carrots; stir-fry 2 minutes. Add 1/2 cup chicken broth; cover and steam 4 minutes. Remove carrots. Heat 1 tablespoon oil in wok. Add broccoli and celery; stir-fry 2 minutes. Push up the side. Add onions and mushrooms; stir-fry 2 minutes. Remove all vegetables. Heat 1 tablespoon oil in wok. Add 1/2 of the chicken with marinade; stir-fry 2 to 3 minutes. Push up the side. Repeat with remaining meat. Return vegetables to wok. Combine remaining 1/2 cup chicken broth, cornstarch and sugar. Stir into chicken and vegetable mixture and cook until thickened. Serve with rice.
Mix all ingredients except sour cream together well. Fold in	sour cream. Bake in a greased tube pan at 350° for about 1 hour.
Sift flour with baking powder. Cream sugar and butter. Add eggs one at a time. Add flour and milk alternately. Add flavoring. Bake at 350° for 1 hour and 10 minutes.
Chop and fry onion in butter. Mix together all ingredients, except noodles. Cook over low flame until cheese melts. Add cooked noodles and serve. Serves 8.
Beat egg whites until stiff. Set aside. Beat egg yolks with water. Add sugar, flour and baking powder. Add vanilla. Bake in tube pan for 40 minutes at 350°.
Mix peanut butter, raisins, honey and vanilla. Spread coconut on flat pan. Drop spoonfuls of mixture on coconut and roll. Chill.
Mix and press in bottom of 9-inch spring-form pan. Set aside crust and preheat oven at 300° so that when filling is complete, oven will be ready for baking.
Add shrimp seasoning to approximately 2 gallons of water. Heat to boiling point. Cook sausage, corn and cut up potatoes together until all is tender. Then add shrimp. Cook until shrimp is done, approximately 5 minutes. Serves 4.
Put milk and marshmallows in a pan and place on low heat. Stir often until marshmallows are melted. Crush the vanilla wafers and chop the cherries and nuts. Then put all the dry ingredients into a large mixing bowl. Add the milk mixture. Mix with your hands. Grease as many pans as you need and press the mixture into the pan. Place in icebox and the next day it is ready to slice. This makes a lot of fruit cake.
Cut butter into dry cake mix; set aside 1 cup. Press remaining mixture into 13 x 9-inch pan. Spoon pie filling evenly over bottom layer.
Have beef ribs be the size of serving pieces. Season them with the mixture of salt and both peppers. Place in large skillet and brown in hot oil. Cover with sliced onions after you have placed the ribs in a large baking dish. Combine remaining ingredients and pour over the meat. (Catsup water just means put the 3/4 cup water in the same measuring cup that you used to put in the 3/4 cup catsup.) Cover tightly; bake in a moderate (350°) oven for about 1 1/2 hours. Baste occasionally. Uncover the last 15 minutes to brown. Serves 6.
Put one vanilla wafer in each cupcake tin. Mix all of the remaining ingredients together (except for filling). Fill each tin 3/4 full of the mixture. Bake at 350° for 20 minutes. When cooled, top with pie filling. Yields about 16.
Preheat oven to 350°. In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
Mix Ritz crackers, oleo and nuts. Press in pan and chill. Reserve a few crumbs for top. Mix pudding and milk as directed on package. Just use 2 cups milk. Partly melt ice cream. Add to pudding. Mix well. Add Cool Whip and mix with ice cream mix. Pour over cracker crust in pan. Put crumbs on top. Store in refrigerator. Can use two 8 x 8-inch pans or one 9 x 13-inch pan. Can make 2 days ahead of time. Serves 15.
Make up your favorite biscuit dough or use any prepackaged biscuit mix. Cook a cup of sliced onions in butter until melted, seasoned as you desire. Spread the onion mixture onto the dough. Roll the biscuit dough flat as you would for a jelly roll, then spread with butter. Roll up and bake following the instructions for baking biscuits.
Simmer 1 hour. Stir often. Serves 9 or 10 people.
Cook ground beef, onion and bell pepper until meat is broken up and almost done. Add remaining ingredients and mix well. Pour into baking dish. Bake 30 minutes at 325°. Cover dish with foil while baking.
Peel and dice potatoes. In skillet, saute onion and potatoes in olive oil. Cook on medium heat until potatoes are very well done, stirring often to prevent sticking. Drain potatoes and reserve olive oil. Put eggs in a bowl and add drained potatoes. Let sit for 5 minutes. Cover bottom of skillet with reserved oil. Heat over medium setting. Add egg mixture. Carefully test to make sure eggs are cooking uniformly, 1 1/2 to 2 minutes. Working a spatula around the sides of the skillet, turn omelet onto a large platter. Push gently back into skillet to cook other side for approximately 1 to 2 minutes. For a firmer omelet, increase cooking time.
Place tenderloins in a zip-top heavy-duty plastic bag. Pour dressing over tenderloins. Seal and refrigerate 8 hours. Remove tenderloins from marinade. Insert meat thermometer into tenderloins, being careful not to touch fat. Grill tenderloins, covered, over hot coals 12 to 15 minutes or until thermometer registers 160°, turning them once. Yields 6 servings.
Bring real butter, margarine and sugar to a boil, stirring constantly. Line a cookie sheet with foil and lay out 1 1/2 packages of graham crackers (separated). Pour above ingredients over crackers and then a package of semi-sweet morsels. Bake at 350° for 8 minutes.
Cut scallops with oil and place in a single layer into a 9 x 13 casserole dish. Sprinkle with garlic and dill. Place in 350° oven for approximately 10 minutes or until done. Serve hot.
Combine all ingredients except squash. Fold in squash. Use a 13 x 9-inch greased pan. Bake for 30 minutes at 350°. Cut in squares and serve warm
Mix well and sprinkle on top. Bake at 350° for 35 to 40 minutes.
Prepare brownie mix according to package directions, using a 13 x 9 x 2-inch baking pan, coated with cooking spray. Bake at 350° for 20 minutes. Cool completely.
Saute onion and pepper in oil. Add meat and cook until done; drain. Add tomato sauce, water, salt and pepper. Mix well. Place 1/2 of mixture in 8 x 8 x 2-inch pan and top with 4 slices of cheese. Pour rest of meat mixture over cheese and add remaining cheese slices. Place biscuits over top and bake at 400° about 15 minutes or until biscuits are done.
Drain pineapple and mix as much juice as needed. Pour in 2 (9-inch) baked pie shells and chill. Top with Cool Whip and red cherries and serve.
Grind cranberries; add sugar and leave overnight. Combine marshmallows and pineapple; leave overnight. Combine with Cool Whip and freeze. Use freezer containers and only thaw as needed. Leftover can be refrozen. Nuts can be added. I do not because I double the recipe and freeze in boxes. I don't think nuts freeze as well.
Saute onion and green pepper; set aside. Brown beef; add flour. Combine beef, vegetables and tomato sauce; simmer for 10 minutes. Season with salt and pepper. Add remaining ingredients and divide into two 9 x 13-inch pans or large casserole dishes. (This freezes well, so one casserole can be saved for a future time.) Bake at 350° for 30 minutes. Makes 16 servings. This is an excellent casserole for potlucks and large groups.
Boil all but cheese until tender. Add dash of red pepper sauce and cheese. Heat just until cheese melts. Serve hot.
Wash beans; soak overnight. Drain and rinse. Combine beans with sugar and dry mustard and place in bean pot or loaf pan. Cut onion into two pieces and push onion and slices of mixed pork down into beans. Bake several hours at 325°. Check occasionally. Add small amounts of water, if necessary.
Mix together flour, sugar and salt in a large bowl. In a saucepan combine water, margarine and cocoa. Heat until it boils. Pour over flour mixture and mix well. Add eggs and mix well. Add soda and vanilla to buttermilk. Add to batter. Pour into 11 x 16-inch pan. Bake for 40 minutes at 350°. Do not grease or flour pan. Ten minutes before cake is done, make the icing.
Line a 12 x 15-inch pan with graham crackers broken apart. Boil sugar and margarine for 2 minutes. Add nuts and vanilla. Spoon over crackers. Bake at 350° for about 8 minutes. Remove from pan immediately and place on foil. Melt chocolate chips in double boiler and spread over top. Allow to cool.
Combine all ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into greased and floured Bundt pan. Bake in a 350° oven for about 60 minutes. Let cool in pan a few minutes. Invert on plate or rack.
Cream together butter, cream cheese and sugar. Gradually add eggs, flour and almond extract. Bake in a greased tube pan at 300° for 1 1/2 hours.
Mix butter, flour and pecans; mix well. Spread into cake pan. Bake at 350° for 25 minutes. Let cool.
Combine all ingredients and mix well. Use 3 heaping teaspoonfuls for each cup of boiling water. Recipe makes 5 cups of dry mix. Makes a nice gift. Enjoy!
Brown beef in hot shortening in electric skillet set at 380°. Stir in onions, tomatoes, beans and seasonings. Cover, reduce heat to 300° and simmer 30 minutes, stirring occasionally to prevent sticking. Serves 6.
Boil sugar and evaporated milk for 5 minutes after or when it comes to a hard boil. Add marshmallows. Mix well. Stir until marshmallows are melted. Add pecans and vanilla. Remove from fire and beat until it begins to get thick and sugary. Drop by spoonful on waxed paper. Should make about 24 pieces.