HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in 9 x 13-inch pan. Stir in rice, onion flakes, salt, water and soup. Place chicken pieces on top mixture. Sprinkle with pepper. Bake, uncovered, at 350° for 1 1/4 hours.
In 2-quart shallow baking dish, mix ingredients. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375° for 45 minutes or until chicken and rice are done. Serves 2 to 4.
Melt oleo, set aside to cool slightly. Mix together, eggs, syrup, salt, sugar and vanilla. Add cooled oleo. Mix flour with pecans. Add to first mixture. Pour into unbaked pie shell. Bake at 375° about 40 to 50 minutes until set. The center will be slightly soft.
Mix the first 2 ingredients and set aside. Mix last 4 ingredients well; mix with Jell-O well. Pour into salad mold or any container (depending on whether you plan to slice or spoon out servings). Refrigerate until jelled. Serves 6 to 8.
Combine sugar, milk and butter. Cook slowly, stirring constantly, until	it boils at 240° or until mixture forms semi-firm ball in cold water. Remove from heat, add dates and nuts. Stir until	thickens. Roll into 2 rolls, 1 1/2-inches in diameter. Wrap in damp cloth until firm. Slice.
Beat eggs, margarine and sugar at least 20 minutes (very important)! Slice 3 bananas - dip in lemon juice -place on crumb crust. Spread one 12 oz well drained crushed pineapple over the bananas. Pour egg mixture on top. Cover with one large container of cool whip. Drizzle with Hershey syrup. Sprinkle with chopped nuts - add cherries. Chill several hours.
Mix; knead. Let rise. Divide; put in greased loaf pans and let rise again. Bake in 370° oven for 35 minutes. Turn out on wire rack and grease with margarine.
Soften margarine and mix by hand the flour, cottage cheese and vanilla. Refrigerate overnight. Roll out dough on floured surface to 1/4 to 1/2-inch. Cut hearts out with cookie cutter and place on ungreased cookie sheet. Bake 20 minutes at 400°.
Pour butter over stuffing mix. Let stand 5 minutes. Mix broccoli and corn in baking dish. Mix in 1/2 cup stuffing mix. Cover the mix with other stuffing mix. Bake at 350° for 40 to 45 minutes. One egg may be added if desired.
Sift flour, salt, cinnamon, baking powder, baking soda in a large mixing bowl. In a second large mixing bowl, cream sugars and oil, then add eggs to this mixture and beat well. Add dry ingredients to the batter mixture alternating with buttermilk. Pour into greased and floured 9 x 13 pan.
Mix sugar, water, corn syrup and salt. Loosely cover and microwave 5 to 6 minutes or until boiling. Uncover. Microwave 8 to 10 minutes or until hard ball stage is reached. Beat egg whites until stiff. Slowly pour hot syrup over egg whites while beating at high speed. Add vanilla and continue to beat 4 to 5 minutes or until it holds its shape. Fold in nuts. Drop teaspoons of candy onto waxed paper.
Mix together all ingredients, except tortillas. Spread mixture evenly over tortillas and roll as tightly as possible. Wrap in foil or plastic wrap and chill for 3 hours. Unwrap, slice and serve with salsa.
Mix first 3 ingredients; beat in eggs, milk, vanilla and butter. Stir in nuts. Bake in moderate oven about 45 minutes. This makes one pie.
Boil potatoes (as if to mash). Drain. Add Miracle Whip and onion salt; sprinkle chopped peppers and crispy bacon (broken into pieces) on top. Pour 1/4 cup hot grease and pepper juice over the top of potato mixture. Bake at 350° for 30 minutes.
Mix broccoli, soups and milk together. Add ham and mix well. Pour into 13 x 9-inch casserole dish.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Spread slices of beef on bottom of baking dish. Place seasoned (salted and peppered) chicken wrapped in bacon on top of beef. Mix sour cream with mushroom soup and pour over chicken. Sprinkle with paprika. Cover with foil and bake at 300° for 1 1/2 hours. Uncover to brown.
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes. For variety, add chopped nutmeats, raisins, chocolate chips, coconut and M&M's. Makes 5 dozen.
Put all of the above in a crockpot. Add 2 pints half and half and 1 can minced clams. Stir well. Cook on low. Stir occasionally. Cook until creamy, about 2 hours or more.
Spear both ends of a shrimp on a toothpick, pressing the ends as closely together as possible without breaking shrimp. Combine remaining ingredients and fill "basket" (formed by shrimp on pick). Makes 8 servings.
Mix jello and water until dissolved. Add pineapple, orange slices and orange juice. Stir well. Refrigerate until set. Mix lemon pudding and 1 cup milk. Add Cool Whip and spread on top of jello. Sprinkle grated cheese on top.
Dissolve Jell-O in 2 cups boiling water. Mash cream cheese. Add hot Jell-O and mix slowly. Stir until dissolved. Melt marshmallows in 1/4 cup boiling water in top of double boiler, then add Jell-O mixture. Add 1 1/2 cups of cold water. Add Cool Whip and beat mixture until it is smooth. Add pineapple and nuts. Pour into greased mold or large baking dish. Chill until set.
In a bowl, combine well the beef, crumbs, egg and 1/3 cup of the Parmesan cheese. Divide into 4 parts. Shape into patties. Heat oil in heavy skillet. Add meat patties. Brown over high heat 1 minute on each side. Place into a shallow baking dish. Add onion to drippings in skillet. Cook on low heat 5 minutes. Add salt, pepper, oregano and tomato sauce. Simmer 5 minutes. Sprinkle 1/3 cup Parmesan cheese over meat patties. Top with the tomato sauce. Sprinkle with remaining Parmesan and Mozzarella cheeses. Bake at 375° for 30 to 35 minutes until sauce is bubbly and meat is cooked. Serve on top of toasted, buttered bread. Garnish with lettuce and olives.
Mix all ingredients together in a large bowl. Roll out half the dough at a time to 1/8-inch thick. Use a pizza cutter to cut into desired shapes and sizes. Bake on ungreased cookie sheet for 20 minutes at 375°. Turn off heat and leave biscuits in oven until cool. Makes about 1 pound.
Simmer ingredients for 15 minutes. Lay pork chops in dish and pour mixture over. Bake at 325° for 45 minutes.
Boil sugars and Karo. Add peanut butter and vanilla. Pour over the puffed rice. Put in a greased 8 x 8-inch pan and flatten it out. Chill until firm. Cut into squares.
You will also need baby food jars or jars with screw on lids. Mix cornstarch with water and boil until mixture thickens. Cool. Pour into containers and add food coloring. Mix and screw on lids.
Beat egg yolks and whole egg together until light. Add one cup sugar. Add 1/4 cup sugar to mixed flour and salt. Continue beating until well blended. Gradually pour boiling water, stir constantly. Add lemon juice. Cook in top of double boiler until thick. Stir with wooden spoon. Add butter and cool. Fill shells.
Put all ingredients in blender or food processor with steel blade in place. Process for 30 seconds, until all ingredients are blended.
Brown hamburger; drain. Add taco seasoning and French dressing. Store in fridge overnight. Add rest when ready to go.
Separate crescent roll dough into triangles. Place a thin slice of ham and a thin slice of cheese on top of each triangle. Roll up and place on ungreased cookie sheet.
Cream Crisco and sugar well. Add eggs one at a time. Add orange juice. Next add flour with baking powder sifted together slowly. Add vanilla. Bake in preheated oven at 325° for one hour.
Preheat oven to 350°. In a bowl, stir together crumbs, butter and 2 tablespoons sugar and reserve about 1/4 mixture. Press remaining mixture onto bottom of flameproof 8-inch square baking pan. Bake crust for 12 minutes or until golden and cool in pan on a rack.
Brown chicken in the oil. Place in shallow baking dish (preferably not metal). Saute onion in the oil. Remove with slotted spoon to another pan, or drain off oil. Add all the remaining ingredients and simmer for 15 minutes. Pour over chicken and place in 325° for 1 hour and 15 minutes, basting every 15 minutes. Good served with rice.
Mix cake as directed on box and bake. Add sugar to pineapple and bring to boil. Pour over cake while hot. Set aside to cool. Mix pudding as directed on box. Pour over cake. Then spread Cool Whip over cake. Sprinkle with coconut, cherries or chopped pecans, if you like.
Heat pineapple and juice until it comes to a boil. Add jello and stir until dissolved. Cool completely. When cooled, add buttermilk and Cool Whip. Mix well and chill in 9 x 13-inch glass dish overnight.
Mix first 5 ingredients. Make a well in middle, add vanilla, vinegar and oil. Then gradually add water. Pour in 8-inch square pan.	Bake at 375° for 20 to 30 minutes. Cool 10 minutes and sift confectioners sugar over top.
Cream peanut butter, cream cheese and sugar. Add milk slowly. Fold in Cool Whip. Put in graham cracker crust. Refrigerate 1 hour.
Boil first 3 ingredients for 5 minutes. Remove from heat. Add baking soda and vanilla. Pour over popped corn. Bake for 1 hour at 250°, stirring every 15 minutes.
Cut squash and combine with celery and onions. Boil in 1/4 cup water until half tender. Drain and add cream and soup to squash mixture while still hot. Toss lightly; do not mash. Grease casserole dish and make alternate layers of squash and crackers. Top with a few of crumbs; dot with butter. Bake at 375° for 30 minutes.
Peel apples and chop; set aside. Pour oil in large mixing box. Add sugar and eggs and beat well. Sift flour with salt, soda and baking powder. Gradually add flour to creamed mixture. Add vanilla. Gently fold in apples. Grease 9 x 13-inch pan. Pour in batter.
Use any pie pastry recipe you desire and in muffin pan, mold the bottom and sides with pie pastry. Cream sugar and butter. Add the rest of the ingredients. Fill pastries almost to the top. Bake in a 400° oven for 10 minutes, then lower oven to 350° until done.
Put all ingredients in mixing bowl and beat for 3 minutes on medium speed. (Batter will be thin.) Bake at 325° for 1 hour in a tube pan.
Sift dry ingredients. Cut in shortening. Add milk all at once and stir until dough follows fork around bowl. Roll out. Spread with melted butter, sugar and cinnamon. Cut and place in muffin tins. Bake at 425° for 12 minutes.
Cream the shortening and sugar until fluffy. Add eggs. Beat well. Alternate flour and milk; mix well after each addition. Bake 1 1/2 hours at 325° in a large tube pan.
Place steak in a large shallow dish. Combine remaining ingredients, mixing well. Pour over steak, cover and marinate in refrigerator 8 hours, turning occasionally.
Melt butter on low heat. Add sugar, cocoa and milk. Cook slowly on medium heat; stir constantly until boiling. Continue stirring; boil for 1 minute. Take off of heat. Add peanut butter; stir until melted. Add oats; stir until mixed well. Teaspoon onto wax paper. Allow 15 to 20 minutes to cool. Store covered. Makes about 2 dozen.
Preheat oven to 350°. In a medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk and onion; mix well. Separate crescent rolls into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of mixture into center of each rectangle. Pull four corners to center and twist. Seal edges and brush with 1 tablespoon butter. Bake on greased cookie sheet for 20 to 25 minutes, or until golden brown.
Cook sausage and drain fat. Butter 12 slices of white bread and place buttered side down in a casserole dish. Sprinkle sausage over bread. Beat 6 eggs and add 1 cup milk. Pour mixture over bread and sausage. Sprinkle 2 cups cheese over entire dish. Cover and refrigerate overnight. In morning, place in oven at 375° for 40 minutes.
Cook squash and onions in salted water, about 5 minutes. Drain well. Cook green peppers and meat until meat is no longer pink. Stir in cooked rice. Blend eggs, soup, sour cream and seasonings. Stir into meat mixture. Fold in squash mixture. Turn into a greased shallow 2-quart casserole dish. Top with cheese. Bake at 350° for 20 minutes or until hot and bubbly. Makes 6 servings.
Saute 4 cups of thinly sliced zucchini and 1 cup chopped onion in 1/2 cup of margarine for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir into the zucchini mixture. Separate rolls into 2 long rectangles. Place in ungreased 13 x 9-inch baking pan. Press over bottom and 1-inch up sides to form crust. Pour zucchini mixture into crust. Bake in a preheated 375° oven for 18 to 20 minutes, until center is set. Let stand 10 minutes before serving.
Mix the first 5 ingredients. Then brown ground beef, onion and garlic and drain. Pour 1/2 cornmeal mixture in pan, then top with ground meat mixture. Add grated cheese. Pour second 1/2 cornmeal mixture on top and bake at 375° for 30 to 45 minutes. Serve with salsa, sour cream, chopped tomatoes and lettuce.
Beat eggs and add other ingredients. Melt 1 stick of margarine; put half in a 13 x 9-inch pan and half in the egg mixture. Stir together well. Pour egg mixture into pan and bake at 375° for 30 to 35 minutes.
Mix well; roll to 1/2-inch thickness. Bake at 425°. Yields 10 to 12 biscuits.
Cook macaroni according to package directions. Drain well. Mix with soup, milk, tomatoes and crumbled bacon. Pour into a 2 or 2 1/2-quart, greased casserole. Bake 30 minutes at 300°. Makes 4 to 6 servings.
Place all ingredients in a 3-quart microwave-safe bowl. Cook on High for 2 minutes. Stir until blended. Cover and chill an hour. Cut in squares.
Follow directions for cake mix. Poke holes in cooked cake and pour coconut milk into them. Let cake cool. Spread Cool Whip on top and sprinkle with coconut. Store in refrigerator.
Heat onions and celery in butter until softened (about 5 minutes). Mix with other ingredients. Add enough broth to moisten.
Mix oleo, dry mustard, lemon juice and honey. Grill ham steaks direct over the coals for approximately 20 minutes. During the last 10 minutes, baste the ham steaks with the honey glaze frequently and serve.
Heat oven to 425°. Prepare couscous according to package directions. Spread all but 2 teaspoons apricot preserves evenly over chicken pieces; arrange pieces in foil lined baking pan. Place pan in oven for about 10 minutes until chicken is heated through and well glazed with preserves. Meanwhile, in 1-quart saucepan over high heat, bring 1/2 cup water to boil. Add reserved apricot preserves and carrot slices and cook covered for 5 to 6 minutes until carrots are tender. Drain carrots. Add to couscous along with scallions and pepper. Toss mixture well. Spoon into serving platter alongside glazed chicken. Serve immediately. Makes 4 to 6 servings.
If using whole yams, cut in half and arrange in an oblong 2-quart baking dish. In a saucepan, mix together cornstarch, sugars and grated orange rind. Gradually stir in orange juice, keeping smooth. Add butter. Cook over moderate heat, stirring constantly, until boiling and thickened. Pour over yams. Bake in a preheated 350° oven for 30 minutes or until bubbly hot. Sprinkle marshmallows over top when finished baking. Let heat melt marshmallows or return to oven for a few minutes to brown. Makes 12 servings.
Mix the dates, boiling water and soda; set aside. Cream the margarine, sugar and salt. Add eggs, cocoa and vanilla. Stir in date mixture. Add flour. Mix well. Pour into greased oblong cake pan. Sprinkle top of cake with 1 package of chocolate chips and 1 cup of chopped nuts. Bake at 350° for 30 to 45 minutes.
Heat marshmallows and milk until marshmallows are melted. Mix rest of ingredients together; add marshmallow mixture and mix well. Press in loaf pan and refrigerate.
Mix equal parts of mayonnaise and sour cream. (Example: 1/2 cup mayonnaise to 1/2 cup sour cream.) Add 2 tablespoons lemon juice and garlic salt to taste.
Cook garlic in 1/4 cup of the safflower oil over moderately high heat for 30 seconds. Do not brown garlic. Remove garlic and discard. Let oil cool slightly. In a food processor or blender, combine egg, lemon juice and garlic oil. Process until smooth and well blended. With motor running, add remaining oil, drop by drop, until mix thickens. Then add oil in a steady stream; season to taste with salt and pepper. Add additional juice, if desired.
Grease and flour 10 x 14-inch pan. Mix flour, sugar, baking soda, cocoa and salt. Add water, oil and vinegar. Top with chocolate chips and sugar. Bake at 350° for 40 minutes.
After preparing the potatoes, boil and rinse in cold water. Boil the peas and drain. Mash the potatoes and fold in all the other ingredients except the olive oil, doing the peas last. Knead all together. Put on a board and roll into 12 pieces. Roll each into a patty and pan-fry in the olive oil, until golden brown on each side; about 4 minutes on each side. Serve with Tomato Relish Sauce, found in the Soups, Salads and Sauce section.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle into thirds lengthwise. Place sausage on shortest side of each triangle. Roll up, starting at shorter side and rolling to opposite point. Place on ungreased cookie sheets.
Mix well and store in a dry container. Makes 45 servings as: 1/4 cup mix to 1 cup of hot milk or water. Drink and enjoy!
Mix powdered sugar and margarine together, then add peanut butter. Chill in refrigerator.
Boil berries and cloves until berries are tender. Strain. Add the juice of lemons and oranges and the sugar. Mix well until sugar dissolves. Best if served hot. Makes about 16 cups.
Beat oil, sugar and eggs. Add remaining ingredients and mix well. Grease and flour 9 x 13 pan. Bake at 350° for 50 to 55 minutes. Cool.
Preheat oven to 350°. Trim excess fat from pork chops, leaving about 1/4 inch fat on edge. Form oven cooking bag by closing one end with one twist-tie provided. Place in a 1 1/2 to 2 inch deep large open roasting pan, big enough to prevent bag from extending over sides. Place macaroni in bottom of bag. Top with onions and green pepper. Arrange chops on top.
Mix well; bake in greased pizza pan at 350° for 15 to 20 minutes. Cool well.
Add your seasoned roast to pot and brown. It will make water so don't add any now. Once the water cooks out and the roast browns real good on both sides, add onions and smother down (don't worry, they will brown too). Add small amounts of water (about 1 cup) at a time until tender. Cook on medium to low heat until done. Add potatoes when you see the roast is tender and cook until they are done.
Preheat oven to 425°. Use enough shortening (or bacon drippings) to cover bottom of a small cast iron skillet. Place skillet on stove top and heat. Melted grease should cover bottom of skillet. If you do not heat the skillet, cornbread tends to stick.
Mix first 5 ingredients together. Add to beaten egg. Add vanilla, chopped apples and pecans. Mix well. Spread mixture in a greased 9-inch pie plate and bake 30 minutes at 350° or until apples test done. Good served warm with a scoop of vanilla ice cream.
Combine all of above except cheese and tortillas. Butter casserole dish. Tear tortillas in 8ths and layer with chicken mixture and cheese. Repeat 3 times. Bake at 350°, uncovered, 1 hour.
Preheat oven to 350 degrees. Grease bottom of 8 inch square baking pan.
Line a 13 x 9 x 2-inch pan with foil. Butter foil; set aside. In a large saucepan, combine the marshmallows and margarine or butter. Cook and stir mixture until the marshmallows are melted. Stir in granola with raisins, crisp rice cereal and sunflower nuts. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from pan. Cut into bars. Makes 24.
Brown meat, onion and green pepper. Add garlic powder, salt and chili powder. Add tomatoes, rice, beans and olives. Bake, uncovered, in a 350° oven for 45 minutes. Sprinkle with cheese; bake 15 minutes longer. Serves 6.
Brown hamburger meat and drain well. In a bowl, mix meat, tomato sauce, cottage cheese, water, picante sauce and spices.
Coat chicken with taco seasoning. Place in 8-inch square baking dish. Cover with wax paper and cover with salsa and microwave on High 5 to 9 minutes, rotating dish once halfway through cooking. Sprinkle with cheese and microwave on High 45 to 60 seconds or until cheese melts. Serve with sour cream if desired. Corn and taco-coated bread sticks make wonderful side dishes. Makes 2 servings.
In a large skillet saute onions in margarine until clear. Add remaining ingredients except cheese and buns and simmer for 10 minutes. Spoon mixture onto buns lined with cheese slices. Serves eight.
Cut, cook and drain carrots. Cook onions in 1/4 cup margarine until brown. Stir in flour, salt and mustard. Add milk and stir until smooth. Add pepper, celery salt and cheese; stir until cheese melts. Put carrots in casserole and pour sauce over carrots. Mix. Melt 1/3 cup margarine and mix with bread cubes. Put on top. Bake in a 350° oven for 35 to 45 minutes.
Dissolve jello in hot water; add cold water, juice, Miracle Whip, salt and pepper. Blend. Put in freezer to quick chill for 15 to 20 minutes until firm around edges. Whip mixture with beaters until fluffy. Fold in carrots, cucumber, cabbage and onion. Refrigerate until firmly set.
In saucepan, mix first 8 ingredients and simmer for 5 minutes. Cut chicken breasts into large chunks. Pour marinade over chicken pieces and marinate for 3 hours. On skewers, alternate pieces of chicken, pineapple chunks, cherry tomatoes, gree pepper, onions and mushrooms as desired. Grill on barbecue grill until chicken is cooked through, turning to cook all sides. Brush with remaining marinade.
Grease cookie sheet. Bake biscuits 10 minutes. Then add toppings and bake 5 minutes.
Remove stems from mushrooms and chop enough stems to make 1 cup. Place in a bowl. Stir cheese and parsley. Boil 3 cups water and lemon juice. Add caps and cook 1 minute. Drain. Spread cheese mixture on mushrooms and bake 8 minutes. Garnish with parsley.
Beat cream cheese, sugar and vanilla together until smooth. Fold in whipped topping and pour into 9-inch graham cracker crust. Chill. Before serving, cover top with sliced strawberries, kiwi, blueberries or fruit of your choice.
Season and boil chicken. Save broth. Debone chicken. Preheat oven to 350°. Mix soups, tomatoes, cheeses and deboned chicken. Add 3/4 of bag of chips and mix. Add about 1 cup broth. You don't want it to be too soupy or too dry. Pour into a 9 x 13-inch pan. Crush remaining chips and pour over the top. Bake, uncovered, at 350° until hot for about 30 to 45 minutes.
Butter a 1 1/2-quart casserole. Put sauerkraut in bottom. Layer corned beef and Swiss cheese on top of sauerkraut. Put sliced tomatoes on top of last layer. Dab a little butter on top of tomatoes. Melt 1/2 cup butter; mix with crushed crackers and caraway seed. Spread on tomatoes. Bake at 350° for 30 minutes, until bubbly.
Heat oil and add onion and garlic. Add beef; sprinkle chili powder, salt, paprika and pepper. Cook meat until brown. Drain beans (save 1/2 cup of liquid). Stir in bean liquid, paste, sugar and Tabasco sauce. Cover and simmer 30 minutes. Add beans and corn; simmer 15 minutes.
Heat 1st three items to boiling and pour over peppers. Wash peppers and cut off tops and bottoms. Pack pint jars real tight. Pour hot vinegar mixture over peppers. Keep caps in hot water to ensure a good sealing.
In a large pan (Dutch oven) bring the cider to a boil. Remove from heat and add red hot cinnamon candies. Stir until the candies have dissolved. Serve hot. Serves 10 - 12.
Cream oleo and sugar. Beat eggs, one at a time. Add vanilla. Sift all dry ingredients and add alternately to cream mixture with water. Stir in sauerkraut. Pour in tube or favorite pan, greased and floured. Bake at 350° for 30 minutes.
Wash, peel and cut carrots into 1/2-inch diagonal slices. Only steam the carrots 1 to 2 minutes in rolling, boiling water until they are a brighter shade of orange, still crisp and barely tender. Drain and cool.