HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put popcorn and nuts in extra large baking pan. Grease the bottom of a large roaster, melt margarine. Add Karo and brown sugar. Bring to a good boil. Remove from stove and add soda. Mix well, being careful since this hot mixture will foam up. Pour over corn mixture and stir. Bake in 250° oven for 45 minutes. Stir every 15 minutes.
Put vanilla wafer in bottom of cupcake liner. Fill 1/2 to 3/4 full with cheese mixture. Bake at 375° for 10 minutes until set. Top with cherry pie filling.
Heat the first 4 ingredients to scalding. Mix the remaining ingredients in a bowl. Pour the hot liquid over the instant potato mixture; blend well (a mixer works best). Pour into a lightly greased casserole dish. Bake at 350° for 30 to 40 minutes, or until lightly browned.
Cream shortening and sugar. Add molasses, eggs and spices; mix. Add flour alternating with the milk. Add baking soda; mix well. Roll dough in balls size of walnut. Flatten on cookie sheet. Bake in 375° oven for 10 to 12 minutes. Yields 5 dozen cookies.
Heat cranberry sauce, flavored gelatin of choice and 2 cups water until gelatin dissolves. Soften unflavored gelatin in 1 cup cold water and stir into hot mixture. Refrigerate until mixture begins to thicken. Fold in nuts, apples and celery. Pour into an 11 x 7 or 8-inch square pan and chill thoroughly. Cut into squares and serve on lettuce. May be put into individual molds if preferred. This is easily doubled or tripled and keeps very well for several days.
Slice squash; cook in water over medium-high heat until tender; drain and mash. In large bowl, combine squash, sour cream, carrots, onion, soup, salt and pepper; mix thoroughly. Spray a 3-quart casserole dish with vegetable spray. Sprinkle 1 cup of crackers on bottom of casserole dish. Pour squash mixture over crackers; top with remaining cup of crackers. Dot with margarine. Bake at 350° for 40 minutes.
Sift flour, salt and soda together. Combine butter, sugar, egg and flavoring. Add bananas, cream and nuts. Add flour. Beat until well mixed. Fill bread tin 2/3 full. Bake 1 hour at 350°.
Each biscuit makes three dumplings. Separate biscuit into 3 flakes and wrap a slice of apple in each. Place in 13 x 9 dish and sprinkle with cinnamon. Mix remaining ingredients together, bring to a boil. Pour over apples. Bake at 350° for 30-35 minutes.
Cover bottom of pie shell with half of the berries. Mix sugar and flour. Pour half of the flour mixture over the berries in the shell. Add the remaining berries and the rest of the sugar mixture. Then dot with the margarine. Add 1/2 cup of water and cover with the other pie shell. Slit the top crust with a knife before placing in the oven. Bake at 350° for 1 hour.
Mix all together and pour in buttered casserole. Bake at 350° for 45 minutes.
Mix mayonnaise, sour cream and water chestnuts together. Add spinach when you are ready to serve. Hollow out a round sourdough bread. Serve with spinach dip in the middle and wedges of bread around.
Mix sugar and vinegar in small saucepan. Boil 5 minutes. Cool mixture. Grate cabbage. Sprinkle salt over the top of cabbage. Let stand for 1 hour. Squeeze out excess water. Stir in carrots, bell pepper and celery. Gently fold in sugar and vinegar mixture.
Cook cake according to directions on box. Bake in a 9 x 13-inch pan. Punch holes in cake while cake is still hot and pour Eagle Brand milk over cake. Let cake cool and then spread drained pineapple over top. Cover with Cool Whip. Coconut can be spread over Cool Whip if desired. Refrigerate.
Combine ingredients in a small jar. The mix can be kept in a tightly covered glass jar in a cool, dry place out of direct light for up to 4 months. Makes 1/4 cup.
Mix ingredients, except butter, and pour into greased loaf pan. Do not knead. Pour melted butter on top, reserving a small amount. Bake at 375° for 45 minutes. Take out of pan and brush with butter.
Mix until crumbles the flour, sugar, oats and Crisco. Spread in 9 x 13-inch pan and bake 15 minutes in a 350° oven.
Put butter and chocolate chips in saucepan on medium heat until melted. Remove from heat; add flour, sugar, salt and meal. Add milk; stir until well combine, then add eggs. Mix well and pour in pie shell. Bake at 350° for 1 hour.
Drain and rinse black beans and Shoepeg corn. Place in large mixing bowl. Add cilantro, pepper, onion, tomatoes and jalapeno pepper. Blend well. Drizzle the canola oil and lime juice over the top of mixture. Add salt and garlic powder and mix well. Cover and refrigerate for 2 to 3 hours. Serve with baked tortilla chips.
Melt chocolate squares in 3/4 cup boiling water. Add Knox gelatine which was dissolved in 1/4 cup cold water. Leave this mixture cool. Beat egg yolks and add sugar. Beat well, then beat egg whites stiff and fold into chocolate mixture and pour over cubed angel food cake. Mix well. Put into torte pan. Chill and top with Cool Whip.
In a 2-quart saucepan, place the beans, water, onion, garlic, cumin seed, pepper, molasses and tomatoes; simmer for 1 hour. Add the lemon juice, chili powder and salt. While the beans are still hot, add the oil and grated cheese. Mash or blend until smooth. Serve hot or cold with corn munchies or homemade crackers.
Melt chocolate chips, butter and peanut butter together. Pour over cereal and coat well. Pour powdered sugar into bag. Dump in coated cereal. Shake until well coated. Pour into airtight bowl.
Melt over hot water the chocolate chips and shortening. Stir until melted and smooth. Pour half into an 8-inch foil lined square pan. Refrigerate until firm (15 minutes). Return remaining to low heat. Combine over hot water the caramels, butter and water. Stir until caramels are melted and mixture is smooth. Stir in nuts. Pour over cooled chocolate. Spread and refrigerate 15 minutes. Top with remaining chocolate. Refrigerate 1 hour. Cut in squares.
Prepare Rice-A-Roni according to package. Cool. Beat eggs with soy sauce, salt and pepper. Stir in Rice-A-Roni, bean sprouts and onion. Drop mix by 1/2 cupful onto greased griddle. Brown on each side.
Combine first three ingredients in large bowl. In another bowl, mix dressing of mayonnaise, chutney and curry. Cover both bowls and chill at least 1 hour. Just before serving, drain liquid, if any, from chicken mixture. Add sliced banana, peanuts, coconut and drained oranges. Mix in dressing until well coated.
Pour sugar over rhubarb; let set overnight. Cook over low heat until soft. Remove from heat. Add gelatin and Kool-Aid; mix well until all powder is dissolved. Pour into pint jars and seal. Makes 2 pints.
Preheat oven to 350°. Thoroughly cream shortening and sugar. Add egg; beat until light and fluffy. Stir in milk and vanilla. Sift together dry ingredients and blend into creamed mixture. Drop by teaspoon onto cookie sheet. To make a design (roll the mixture), add extra 1/2 cup flour. Chill 1 hour before using. Use 1/2 at a time, keeping 2nd half chilled.
On high heat, brown sausage in a very large skillet. Drain fat. Reduce heat and add spices, tomato sauce and pineapple. Simmer for 25 minutes, stirring occasionally.
Prepare mashed potatoes according to package directions. Open soup and heat. Do not add water! Arrange sliced bread on serving plates. Spoon potatoes onto bread. Ladle soup over all. Takes 10 minutes. You will need 1 can soup, 6 slices bread and 2 cups of potatoes for 3 servings.
Mix pudding and Cool Whip. Add fruit, nuts and marshmallows. Stir and chill for 1/2 hour.
Melt margarine in a 9 x 13-inch pan. Sprinkle remaining ingredients in the order given. Bake at 350° for 30 to 40 minutes or until brown. Cut immediately.
In a frying pan, brown ground beef. In a separate pan, heat enchilada sauce; then pour in container large enough to dip tortillas in. Take a tortilla and dip in sauce, then lay in a 9 x 13-inch baking dish/pan. Spread a large spoonful each of meat and cheese inside tortilla. Follow with a small spoonful of olives and onions.
Rinse the scallops under cold water. Pat dry with paper towels. In a medium size bowl toss the scallops with the melted butter to coat well. On a paper plate, mix the bread crumbs, basil and pepper. Dip one flat side of the scallop into the crumb mixture. Place on an ungreased cookie sheet, pepper side up. Broil close to the broiler for about 5 minutes. Serve with lemon wedges.
Combine ingredients as listed and bake in a greased 2 to 2 1/2-quart casserole. Bake 1 hour at 350°.
Combine rice, milk, sugar and butter. Cook over medium heat until thickened, about 30 minutes, stirring often. Add vanilla. Pour into serving dish. Serve hot or cold. Makes 6 servings.
Mix all ingredients together as listed. Beat well. Bake in a greased loaf pan for 35 minutes in a moderate 375° oven. Serve with whipped cream.
Cream butter and sugar. Add eggs, beating well after each addition. Add flour, extract and 7-Up. Beat well. Pour in floured greased pan. Bake 1 1/2 hours at 325°.
Cream together 3 egg yolks, sugar and butter. Mix together nuts, raisins, cinnamon, cloves, nutmeg, salt and vinegar. Add to eggs, sugar and butter. Beat egg whites until stiff. Slowly beat in 1/2 cup sugar. Fold into mixture. Bake in uncooked pie shell at 350° for 40 minutes.
Heat mushroom or celery soup with cream cheese; stir until smooth. Dissolve gelatin in 1/2 cup of water. Add to soup mixture and stir. Add crabmeat or shrimp, mayo, scallions and celery. Put in mold. Refrigerate overnight. Garnish with shrimp.
In mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk, mix well. Gently fold in whipped topping. Spoon into crust. Refrigerate overnight.
Brown ground meat and drain. Set aside. Mix up cornbread mix. Pour 1/3 of cornbread mix into casserole dish. Mix meat and other ingredients with 1/3 of remaining mix and add to casserole dish. Cover with last 1/3 of mix. Bake at 350° for 30 minutes or until golden brown.
Steam zucchini, mushrooms, carrots and onion until tender. Add spinach and spices until warm. Layer noodles, veggies and cheeses with cheese over last layer of noodles. Bake at 375° for 40 to 50 minutes.
Mix cake mix as directed. Add flour, jam and walnuts. Mix may be thick, but bake as directed, on mix box. Top with cream cheese frosting. Great with holiday meals.
Soak Doritos in chicken broth and spread over greased casserole dish. Put chicken pieces over Doritos and the cans of soup. Sprinkle onions and peppers over this. Spoon on Ro-Tel. Cover top with grated cheese. Bake at 350° for 45 minutes.
Mix Cheerios, pretzel sticks, cheese crackers and mixed nuts. In a shallow pan, mix butter, garlic salt, Worcestershire sauce and celery salt. Pour second mixture over first mixture. Stir. Bake at 250° for 30 minutes. Stir after 15 minutes. Makes 6 cups.
Combine all ingredients except 1/2 cup potato chips and place in a casserole dish. Top with remaining chips; cover and bake at 450° for 15 minutes. Serves 8.
Drain Veg-All. Grate Cheddar cheese. Mix all ingredients, except crackers and butter. Pour into greased casserole dish. Mix butter and crackers. Sprinkle over top. Bake in a 350° oven for 30 minutes.
Mix all ingredients except 1 cup cheese and chips. Turn in 8 x 12-inch buttered casserole. Combine cheese/chips and spread on top. Bake uncovered at 375° for 20 minutes. Serves 8.
Combine all ingredients. Pat into a 9 x 13 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Combine topping ingredients and set aside. Combine flour, sugar, sour cream, vanilla and eggs and mix well. Spray 9 x 9 cake pan with Pam. Spread fruit cocktail in pan. Pour batter over fruit.
In a 2-quart microwave saucepan, combine uncooked rice, onion, garlic and oil. Cook uncovered on High 4 to 6 minutes or until onion is tender, stirring once. Add broth, water, tomato sauce and pepper. Cook uncovered on High 5 to 7 minutes or until boiling. Stir cook on Medium 16 to 19 minutes or until rice is tender and liquid is absorbed, stirring every 5 minutes.
Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 5 ingredients. Combine pumpkin and rum. Add flour mixture to creamed mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Pour batter into grease and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
Set oven at 350°. Bake in loaf pans which have been sprayed with Pam.
Combine peaches, 1 1/2 c. sugar and water. Bring to a boil; simmer to allow fruit to soften. Blend 3 Tbsp. flour, 1/4 c. sugar and spices. Pour into peach mixture. Stir until thickened. Remove from heat. Pour into 12 inch skillet or cobbler pan. Cool slightly. Combine remaining flour, sugar, baking powder and milk, blend well. Season with salt. Pour in an irregular shape over center of cobbler. Bake 45 minutes until golden brown at 400°.
Combine sugar, syrup and water. Put them in microwave for 3 minutes on High. When it stops, stir it and then cook again on High for 6 to 8 minutes or until it forms a hard ball when dropped in cold water.
Preheat oven to 350°. Grease and lightly flour an 8 x 8 x 2-inch pan. Sprinkle brown sugar over bottom pan. Place pecans and pineapple on brown sugar.
Place bread in small serving dish. Add apples, sweetener, spices and water. Microwave for 3 minutes.
Stir shortening just to soften. Sift in dry ingredients. Add 1/2 of milk and bananas. Mix until flour is dampened, then add rest of milk, eggs and nuts. Bake in 3 greased and floured pans at 350° for 25 to 30 minutes. Put together layers with whipped cream and mashed bananas. Sprinkle nuts on top.
Mix all ingredients together. Put in an 8 x 8-inch pan. Sprinkle reserved noodles on top. Cover with foil and refrigerate overnight. Bake at 375° for 45 minutes. Can be doubled for a 9 x 13-inch pan. Just double all ingredients.
Heat cream and butter together and add salt. Place potato patties in oblong baking dish or pan. Pour cream mixture over potatoes. Sprinkle top generously with cheese. Bake at 325° for 1 hour. Serves 8.
Combine cream cheese (softened) and margarine; blend in flour. Chill 1 hour. Shape into balls about 1-inch thick and press into tiny ungreased muffin tins.
Combine oil and green onion in a microwaveproof 2-quart casserole dish. Microwave, uncovered, on High for 2 minutes, or until soft. Add garlic, celery, potato, 1/2 cup water, bouillon granules and parsley flakes. Cover and microwave on High for 8 minutes or until vegetables are soft, stirring once. Place in processor or blender with pepper and salt. Cover and microwave on High for 1 to 2 minutes, until heated through. Add grated cheese, if desired. Serves 6.
Heat oven to 350°. Cook hamburger and onion until beef browns. Drain. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in taco seasoning (dry), tomato sauce and corn. Sprinkle with cheese. Mix Bisquick and milk. Pour over beef mixture. Bake 35 minutes until golden brown. Serve with sour cream for topping. Serves 6 to 8.
Brown meat in skillet. Add bread, salt and pepper. Mix well. Cover with a layer of corn and onions. Top with tomatoes. Cook and simmer on range for 20 minutes.
Spread potatoes in a 9 x 13-inch baking pan or dish and combine 1/2 cup melted margarine, cheeses, sour cream, soup, pimentos, onion and salt in bowl; mix well. Spoon over potatoes. Top with corn flakes and drizzle with 1/2 cup butter. Bake at 350° for 45 to 55 minutes.
Wash cranberries. Put in saucepan. Add orange juice. Bring to boil over low heat. Cook 5 - 10 minutes, until skins break. Add sugar. Cool. Store in refrigerator.
Heat oven to 350 degrees. Pour pudding, in large bowl, whisk together milk, eggs, sugar and vanilla until well blended. Place bread in 2-quart baking dish. Sprinkle with 1 small can of drained, sliced peaches. Pour milk mixture over peaches. Cover with foil. Bake 30 to 45 minutes. Remove foil and continue baking 10 minutes.
Prepare stuffing mix according to package directions. Stir in 1/2 can French fried onions. Spread stuffing over bottom of greased 2-quart casserole dish. Arrange broccoli spears around outer edge of dish. Prepare cheese sauce mix according to package directions using 1 1/4 cups milk. Stir in sour cream. Combine turkey and cheese sauce. Mix well. Pour over broccoli. Bake covered at 350° for 30 minutes. Sprinkle remaining onions over turkey and bake uncovered 5 minutes more.
Mix together cream cheese, butter, Cool Whip, vanilla pudding, milk and powdered sugar. Put following in pot: layer with cookies crushed and alternate with creamed mixture and gummy worms. Top is crushed cookies. Top with flowers.
Cut crust off bread. Roll thin with rolling pin. Mix cream cheese, yolks and 1/2 cup sugar. Beat with a spoon. Spread mixture on bread. Roll up. Cut in thirds. Dip in butter and roll in 3/4 cup sugar and cinnamon. (Can be frozen; thaw first before baking.) Bake at 350° for 10 minutes.
To keep pasta, rice and potatoes from boiling over, add a teaspoon of oil or water.
Broil with water over breasts for about 1 or 1 1/2 hours. Debone the chicken and tear it into small pieces. Mix the first 5 ingredients over the chicken and put in a greased casserole dish. Crumble up the roll of Ritz crackers over the mixture and add butter on top. Bake at 350° for 30 to 45 minutes.
Take 1/3 cup flour and 1/3 cup water, make a paste. Add to remaining flour, salt, butter and shortening. Mix well until hands become clean.
Brown hamburger and drain fat. Add all ingredients and simmer for 15 minutes. Pour mixture in a 13 x 9-inch pan. Lay cheese on top. Place biscuits on top of cheese. Cook until biscuits are brown.
Put sugar and syrup in a saucepan and let it come to a boil, slightly stirring all the time. Remove from heat. Add peanut butter. Mix well. Add corn flakes and mix. Pour in a greased pan. Press down. Cut in squares while warm. (Easy to make and very good.)
Spray 9 x 13-inch pan with Pam. Put nuts and coconut on top of Pam. Mix cake mix and place on top of nut mixture. Cream together cream cheese, sugar and butter. Pour this over cake mixture and swirl into batter. Bake at 350° for 30 to 40 minutes or until done. Cool completely before removing from pan.
Cream sugar and butter; add eggs, one at a time, beating well after each. Add salt. Add flour. Add some raisins, coconut, nuts, cherries and crushed pineapple (drained well). Bake at 275° to 300° until done.
Thaw hash browns; mix with soup, sour cream, onion, margarine and cheese. Place in baking dish and bake at 350° for 45 minutes or until golden brown.
Heat oil in heavy skillet. Add onions and saute 3 minutes. Remove from heat. Add brandy and ignite. When flames are out, return to heat. Add beef broth and boil until reduced to 1/2 cup. Add whipping cream and bring to boil. Stir mushrooms into simmering sauce. Reduce heat and simmer until tender, about 20 minutes. Season to taste (salt and pepper). Wonderful as a steak sauce.
Combine ingredients and roll into balls. Bake at 400° for 20 minutes. May freeze and cook later.
Blend together peanut butter, milk, sweetener and vanilla. Add raisins and crushed graham cracker. Form into balls or in 1 bar shaped piece.
Mix together Oreo cookies, melted margarine, 1/2 can Hershey's syrup and nuts. Spread in 9 x 13-inch pan. Pour caramel topping on crust. Slice ice cream in 1/2-inch thick slices and place on top of caramel. Pour 1/4 can of Hershey's syrup on ice cream. Cover with plastic wrap and tinfoil and freeze for 2 to 3 hours. Remove from freezer and spread Cool Whip over cake. Drizzle with remaining 1/4 can Hershey's syrup. Sprinkle with nuts if desired. You may substitute Rice Krispies for the nuts or use any flavor ice cream in place of vanilla.
Mix 2 tablespoons picante sauce and 1 cup water in shallow pan. Place tortillas in this and soak for 5 minutes. Next, place tortillas on paper towel to drain.
In a heavy saucepan, scald the milks together. Combine cornstarch, salt and sugar. Stir into hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice. Reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice. Stir until thickened (only a minute or two). Remove from heat. Stir in spices and vanilla. Chill. Makes 8 (1/2 cup) servings. Raisins can be added.
In glass container (measuring cup), cook 1 tablespoon margarine on High in microwave for 20 to 30 seconds until melted. Stir in bread crumbs and Parmesan cheese. Cook 45 seconds to 1 minute until crisp and brown; stir halfway through cooking. Set aside.
In a 9 x 1 1/2-inch round pan, stir together the caramel and melted oleo. Arrange nuts on caramel-oleo. Separate bread sticks, but do not unroll. Place bread sticks over caramel, oleo and nuts; 8 just fit. Bake in a 350° oven for 20 to 25 minutes. Let stand 3 minutes before inverting on plate.
Thinly slice cabbage, bell pepper and onion. Bring to a boil the next 6 ingredients. Pour boiling mixture over cabbage mixture and mix well. Refrigerate. Toss several times. Will keep two weeks.
Boil hard for 1 minute, then add 1/3 cup milk and cook 2 minutes. Cool; add 2 cups powdered sugar. Cream until smooth and spread on cake after cool.
Beat eggs; add flour and sugar. Stir in butter, milk and vanilla. Pour in pie shell and sprinkle nutmeg on top. Bake for 1 hour.
Combine crumbs and 1/2 cup melted butter. Press into a 9 x 12 pan. Chill. In small mixing bowl, combine eggs, 1/2 cup butter and confectioners sugar. Beat on high speed about 5 minutes until thick and creamy. Spread on chilled crust. Arrange sliced banana, slightly overlapping to cover creamed mixture. Spread well drained pineapple over bananas. Top with whipped cream. Sprinkle with nuts and cherries. Cover and refrigerate overnight.
Mix together the sugar, butter, milk and cocoa in a saucepan and boil 1 1/2 minutes. Remove and add the oatmeal, peanut butter and vanilla, then drop by spoonfuls into wax paper. Yields 20.
Cook ground beef. Blend together in blender all the remaining ingredients. (It may take 2 blenders full.) Mix blended mixture with ground beef and pour into saucepan or slow cooker. For best results, cook 6 or 7 hours, stirring occasionally.
Blend all together except Rice Krispies. Then gently fold in Rice Krispies. Press in pan and let stand in refrigerator a few hours. Cut into squares and serve.
Brown sausage; drain. Combine eggs, milk, dry mustard and salt. Add bread and sausage to egg mixture. Pour into 8 x 8-inch casserole. Sprinkle with cheese. Refrigerate, covered, overnight. Bake, uncovered, at 325° for 45 to 50 minutes. Yields 4 to 6 servings. (You can double this recipe.)
Combine vegetable oil, vinegar, sugar, pepper and salt as a dressing. Combine vegetables. Just prior to serving, add sunflower seeds and crushed noodles. Pour dressing over all.
Mix water and yeast together and let rise. Mix sugar, salt, shortening, eggs and 1/2 of flour. Then add yeast mixture. Mix and add remaining flour. Add milk and mix. Make sticky dough and knead well. Rise until double shape. Roll out and shape rolls. Let them rise again. Grease pans and bake at 350° until golden brown.
Orange Sparkle: Reconstitute frozen orange juice with sparkling soda instead of water. Serve with maraschino cherry.
Preheat oven to 350°. Grease and flour 9 x 13 x 2-inch pan.
Cream butter and sugar; add beaten egg yolks. Sift flour, cocoa and spices together. Add soda to buttermilk. Add dry ingredients alternately with buttermilk to mixture and mix well. Add jam, raisins and beaten egg whites. Bake in a 350° oven.
Mix flour and sugar together. Add cocoa. Beat 3 egg yolks well, add to milk and other ingredients and cook on top of stove. Beat 3 egg whites stiff and put on top. Brown at 325°.
Beat all ingredients thoroughly. Add 1 clove garlic. Store in refrigerator. Shake well before using.