HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together margarine, chocolate chips and peanut butter. Pour mixture over Crispix cereal. Put powdered sugar in a grocery bag. Put in cereal mixture and shake vigorously. Enjoy.
Let cream cheese soften and mix with marshmallow cream and flavoring. This is delicious with any fruit.
First boil chicken, then drain and separate. Keep 1 cup of broth. Melt margarine in a 3-quart casserole dish. Put a layer of dressing and then chicken. Pour cream of chicken soup (undiluted) on top. Layer again with dressing and chicken and then cream of celery soup (undiluted). The last layer should be dressing. Pour chicken broth over all. Bake 20 to 30 minutes at 375°.
In 1 1/2-quart casserole, combine melted butter, brown sugar and cinnamon. Microwave on High for 2 minutes. Stir and microwave on High for 1 more minute. Add nuts and mix to coat. Microwave at High for 3 to 5 minutes. Spread nuts onto wax paper and cool slightly. Refrigerate in airtight container.
Combine dry cake mix with eggs, oil, buttermilk, cocoa and food coloring. Beat together. Do not add ingredients on cake box. Bake according to cake box instructions. Frost with canned cream cheese frosting.
Put barbecue sauce evenly over the meat. Put 1 tablespoon brown sugar on each chop. Bake covered in 350° oven for 1 hour or until done. Serve on rice using the sauce cooked with the meat.
Cook green beans and drain. In casserole, layer beans, sauce and water chestnuts. Repeat layers. Top with slivered almonds. Bake in moderate oven for 1/2 hour.
Blend with fork the cream cheese, lemon juice and Worcestershire sauce. Add onions (a little sugar, salt, pepper and celery seed may be added, if desired). Add chopped chicken last. Form a ball. Cover with about 1/2 to 3/4 cup chopped pecans. Refrigerate.
Cook broccoli and drain. Put in ungreased casserole dish. Combine soup, salad dressing, margarine, egg and onion. Mix well. Pour over broccoli. Sprinkle top with cheese and crackers. Press into casserole. Bake in preheated 350° oven until top is brown. Let stand 20 minutes before serving.
Wash and clean shrimp well, but do not shell. Place shrimp in large pan that is at least 2-inches deep. Melt butter; add to it the pepper, garlic and lemon juice. Pour this over shrimp. Cover with foil. Bake at 250° for 2 hours. Turn oven off and let shrimp marinate in warm oven until ready to serve. Serve shrimp in liquid mixture with green salad and French bread. Be sure to dip the bread in butter sauce!
Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook onion in reserved bacon drippings until tender but not brown. Stir in beans, bacon and remaining ingredients. Combine well. Pour into ungreased 1 1/2 quart baking dish. Cover and bake at 375° for 1 hour.
Mix butter and sour cream; add egg. Combine flour, thyme, salt and baking powder and add to first mixture. Mix thoroughly. Pour in greased baking dish. Saute onion, carrots, pepper and mushrooms in margarine; add chicken and soup. Spread over top of dough and bake at 450° for 25 to 30 minutes.
Sift together flour, baking powder, salt and sugar. Stir in orange peel. Beat egg; add milk, marmalade and butter. Stir into dry ingredients. Stir in nuts. Pour into greased and floured loaf pan. Let stand 10 minutes, then bake at 350° for about 1 hour or until tests done.
Combine first 9 ingredients in a saucepan, including juice from pineapple. Bring to a boil over medium heat. Cook 10 minutes, then reduce heat and simmer 5 minutes. Cool. Into a large mixing bowl, sift together dry ingredients and spices. Add cooled raisin mixture and eggs. Beat well. Bake in a greased 10-inch tube pan or 2 loaf pans at 350° for 1 hour or until a knife inserted in center comes out clean.
Fill pie plate 2/3 full with sliced, peeled apples. Mix 1 tablespoon sugar and cinnamon, then sprinkle over apples. Mix the last 4 ingredients well and pour over apples. Bake at 350° for 45 minutes.
Preheat the oven to 300°. Mix the flour with two tablespoons salt and pepper to taste. Dredge ribs in the flour mixture. Heat butter and oil in a large skillet; add ribs and brown on all sides. Transfer the ribs to a roasting pan, placing them in a single layer. Sprinkle with sliced onions. Combine the catsup, water, vinegar, soy sauce, Worcestershire sauce, sugar, chili powder and remaining salt and pepper. Pour over the short ribs and onions. Cover and bake for three hours or until the ribs are very tender. Carefully skim off all traces of fat. Serve ribs with noodles or rice. Serves five.
Put all ingredients, except corn, butter, salt and pepper. When the other ingredients are almost done, add corn and other ingredients to taste.
Mix 1 cup 2% sweet milk and 1 box sugar-free instant vanilla pudding. Add the coconut and Cool Whip to first mixture; mix well. Put into a graham cracker crust. Chill overnight or for several hours.
In a double boiler, melted almond bark. Stir in peanut butter and remove from heat to cool slightly. Stir in peanuts; mix well. Stir in Rice Krispies and marshmallows; mix well. Drop by spoonfuls onto waxed paper until set.
Bring first three to a boil. Add 1 cup self-rising flour; mix and press in pie pan.
Combine all ingredients; beat with fork just until thoroughly combined. Pour into tall glass. Makes 1 serving.
Cream butter and cheese. Blend in egg yolk and vanilla. Add dry cake mix, 1/3 at a time, mixing well each time. Cover and chill for 30 minutes.
Put cornflakes in a bag with the rosemary and pepper and use a rolling pin to crush and mix them together. Remove all skin from chicken, rinse and dry pieces thoroughly. Dip in milk; roll in cornflake crumbs.
Separate eggs. Turn each white into small bowl of electric mixer. Refrigerate yolks. Let whites warm to room temperature 1 hour. Mix 1/4 cup water with sugar in 1-quart saucepan, stirring over low heat to dissolve. Boil uncovered without stirring to 236° on candy thermometer (syrup spins 2-inch thread when dropped from spoon).
Mix all ingredients well. Drop by spoonfuls on cookie sheet. Bake at 350° for 15 minutes.
Take 2 bananas and 1 each of lemonade and orange juice and put in blender for mixing. Repeat till bananas, orange, and lemonade are well mixed. Add pineapple juice, then sugar and boiling water mixture. Pour into 3 containers for freezing. When ready to serve, add each frozen portion to one 32 oz. 7-Up.
Mix milk and lemon juice together. Combine and sift flour, sugar, salt, baking powder and soda. Stir in soured milk, egg and melted butter. Fry small patties.
Make a graham cracker crust, using finely crushed crackers, margarine and sugar. Line a 10-inch pie plate, reserving 1/4 cup crumbs for garnish. Bake in a 350° oven for 10 minutes. Cool.
Add onion, and bell pepper to pork and beans. In a bowl, mix together brown sugar, mustard, ketchup and worcestershire sauce. Then mix with pork and beans in big pyrex pan. Put bacon slices on top. Bake at 550 until brown.
Cut chicken into serving size pieces; brown in oil. Remove to casserole dish. Add onion to hot oil; brown lightly. Add remaining ingredients and simmer 30 minutes. Pour over chicken. Cover and bake at 325° for 1 hour. Serves 6.
Melt butter in shallow casserole pan. Mix flour, 1 cup sugar, baking powder and milk together. Pour over butter. Place peaches on top of butter. Sprinkle sugar on top. Bake at 350° for 1 hour.
Blend gelatin and cold water. Mix remaining ingredients together in saucepan. Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir in softened gelatin. Cool.
Cut roll of cookie dough into 9 slices and then quarter the slices. Place in an ungreased miniature cupcake tin to form a cupcake. Bake at 350° for 8 to 10 minutes. Remove from oven and place one peanut butter cup in the center. Cool and then remove from pan. Refrigerate. Makes 36 cookies.
Grease and flour 13 x 9 x 2-inch pan. Combine cake mix, oleo, milk and egg. Add chocolate chips and nuts. Batter will be thick. Spread in pan. Bake 20 to 30 minutes at 350°.
Cook broccoli until done; drain. Mix all ingredients together. Crush crackers and put on top. Bake at 350° for 1 hour.
Spray Dutch oven or casserole dish with non-stick cooking spray. Crumble ground beef in bottom, then slice potatoes in 1/4 inch slices and spread over ground beef. Chop onions and sprinkle on top of potatoes. Add mixed vegetables. In a bowl, mix tomatoes, tomato sauce and vegetable soup. Stir and pour over all ingredients in Dutch oven. Bake at 375 or 400 degrees until potatoes are tender. If casserole starts to get dry, add a little water to finish baking.
Beat together, then add 4 c flour 1 tsp soda and 1 tsp cream of tartar. Mix well. Chill. Roll in balls. Press with a glass bottom dipped in sugar. Bake at 350°for 10 minutes.
Boil water, onions, tomatoes and seasoning until onions are tender. Add spaghetti and cook until tender. (Better second day!)
Combine all ingredients. Pour into pie crust. Chill at least 4 hours.
Mix all ingredients together through the evaporated milk. Pour into 9 x 13 inch plan. Mix 1 yellow cake mix and one cube margarine together so it is crumbly. Sprinkle over pumpkin mixture. Then sprinkle chopped nuts on top. Bake at 350° for 1 1/2 hours or until knife comes out clean. Top with Cool Whip or whipped cream. Very moist. Serves 15.
Heat oven to 350°. Brown beef in 10-inch skillet on stove top, breaking into dime-size or smaller pieces; drain well. Stir in seasoning mix and 1 cup water. Heat to boiling, stirring occasionally. Reduce heat to medium-high. Simmer for 4 minutes. Remove from heat. Stir in Salsa Con Queso thoroughly.
Melt margarine in pot. Mix flour, raisins, sugar, baking soda and salt in bowl. Add margarine, beaten eggs and buttermilk; mix with spoon. Form in a ball and pat to cake size on baking sheet. Bake for 1 hour in 375° oven.
Brown onion in butter (lightly). Add soups, broth and chilies. Add chicken and mix well. Arrange in casserole: layer of tortillas, layer of chicken mixture, layer of cheese. Repeat layering until all is used. Bake at 350° for 30 minutes or until bubbly and lightly browned.
Combine all ingredients. Pour into unbaked pie shell. Bake 45 minutes in a 350° oven or until brown.
Cook manicotti shells until al dent. Carefully rinse in cold water and reserve. Steam squash until tender. Mash thoroughly. Heat oil in a sautoir and saut onion and garlic until translucent. Add cabbage and sugar and continue to cook until cabbage is wilted. Add vegetable stock and squash and cook, uncovered, for 5 minutes. Add the Ricotta cheese and soy sauce and remove from heat. Mix well. Load mixture into piping bag and fill manicotti. Pour heated tomato sauce into baking dish and place filled manicotti on top. Sprinkle with Mozzarella cheese. Bake, uncovered, in a 325° oven. Yield: 4 portions.
Mix the first three ingredients together and spread on cookie sheet. Top that with chopped lettuce, onion, cheese and tomato. Eat with nacho chips.
Melt butter with milk, then add caramels and chocolate chips to melt. Add nuts. Bake 1/2 cake mixture 15 minutes. Pour other mixture on top of cake, then pour other half of cake mix. Bake at 300° for about 15 minutes.
Cream and combine in order: sugar, 1/2 cup butter or margarine, eggs, Hershey's syrup, vanilla, salt and flour. Pour into greased and floured 10 x 15-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool completely.
In a small bowl, combine the 5 slices of bread and 1/4 cup of milk. Soak the bread for about 15 minutes, then squeeze the bread dry with your fingers.
Combine flour, nuts and butter. Mix well. Press into bottom only of 13 x 9 in. baking dish. Bake at 350° for 15 minutes. Cool completely. Combine cream cheese and powdered sugar until well blended. Fold in the Cool Whip. Spread over the crust and chill. Prepare chocolate pudding as directed on pkg. Spread over cream cheese layer. Chill completely. Prepare vanilla pudding as directed on pkg. Pour over chocolate pudding. Chill completely. Spread additional Cool Whip over top.
Mix first 5 ingredients together well. Pour through a funnel into hot grease (a Fry Daddy works well). Cook on both sides until brown. Drain on paper towel. Add toppings and eat while warm.
In skillet brown ground beef; add tomato sauce, garlic salt and pepper. In small skillet saute onions in butter until tender. Stir in sour cream and cream cheese. Cook over low heat until cheese melts. In 11 x 7 x 2-inch baking dish, layer cooked fettucine.	Spoon sour cream mixture over noodles and top with meat mixture. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 minutes.
Preheat oven to 375°. In a large fry pan, brown beef, onion and green pepper. Drain off fat. Stir in tomato sauce, beans and salt. Simmer while preparing crust.
Brown ground beef and onion; drain. In saucepan, mix ground beef mixture with all ingredients until cream cheese melts and mixture is hot. Do not boil. Serve in chafing dish or small crock-pot to keep warm.
Drain salmon; reserve 3 tablespoons liquid. Flake fish. Combine salmon and liquid, crumbs, celery, onion and egg. Mix well. Form into 5 patties. Fry in lightly greased skillet.
Bring sugar, salt and evaporated milk to a boil and boil for 6 minutes (be sure to stir while cooking). Add rest of ingredients. Take off stove and stir until well mixed and mixture starts to thicken. Spread into a large cookie sheet.
Beat egg with mayonnaise, Worcestershire sauce and seasoning. Add crab meat and bread crumbs. Shape into crab tenders. Broil about 6 inches from heat until golden brown. Makes 15 Crab Munchies.
Combine bourbon, water and sugar in top of double boiler. Place over boiling water. Stir until sugar is dissolved. Remove from heat. Add Certo. Pour into glasses. Add fresh mint sprig to each glass. Seal. Makes 4 to 5 (8-ounce) glasses.
In bowl, combine sliced peaches with sugar as desired. Mix next 3 ingredients together in a small bowl, then combine gently with peaches. Heat till just hot in a saucepan over medium heat. Pour into a 8 in round baking dish. Cut up butter and drop over the fruit. Add Biscuit Topper. Bake at 400° for 20 min or topper is done. Serves 6.
Drain and chop artichokes. Mix all ingredients, except paprika, and spread in dish. Sprinkle paprika on top. Heat at 350° until bubbly. Serve with crackers.
Beat together until thickened. Spread over cream cheese mixture. Top with remaining Cool Whip. Decorate with chocolate sprinkles or shavings of chocolate. Chill.
Chop onion and hamburger. Cook on high until hamburger browns. Take off burner. Add Ragu sauce. Fill both jars of Ragu 1/2 full of water and shake. Pour into pot. Cover sauce, water and hamburger with onion salt and 1 tablespoon sugar. Cook for 1 hour on medium heat, stirring often. Cook noodles as directed on box while sauce is cooking. Drain noodles before serving with sauce.
Mix strawberries, pineapple cubes and kiwi fruit; toss with Honey Sesame Dressing. Chill.
Sprinkle ribs with garlic. Brown 20 minutes in 450° oven.
Mix salt and water. Bring to a boil and add pecans. Boil for 1 minute, drain. Spread pecans on cookie sheet. Bake at 350 degrees for 1 hour or until crisp.
In a 2-cup glass container, place the tea bags. Fill with water and microwave for 3 minutes. Let sit for 10 minutes, then add to 2-quart juice container along with the lemonade to make 2 quarts and chill.
Lightly mix in food processor or by hand. Should be chunky. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes. Serve with melba rounds or crackers.
Brown ground beef and onion. Add taco mix, tomato paste, salt and water. Simmer 15 minutes. Roll flour tortillas, stuffed with meat mixture and chopped olives. Cover with cheese, followed by diced chilies, then remaining meat mixture. Bake at 325° for 25 minutes.
Cook halved peppers. Combine kidney beans, broccoli and cheese. Fill each pepper half with the mix. Pour sauce over and bake at 350° for 1 hour or cook in skillet 15 to 30 minutes.
Between waxed paper, crush crackers into coarse crumbs with rolling pin. Mix well with salt, garlic salt and marjoram in a shallow bowl. Beat egg and water in another shallow dish. Dip chicken pieces in egg mixture and then coat well in the crumb mixture. Place in moderately buttered shallow pan about an inch apart. Drizzle with melted butter. Bake in preheated oven at 350° for 35 to 40 minutes or until golden brown. Twelve chicken pulley bones can be substituted for breasts in which case baking time needs to be 1 1/4 hours at 350°. Yields 12 servings.
Cut butter and cream cheese into flour as for pie crust. Add milk and knead dough for 2 minutes with electric beater or 4 minutes by hand. Refrigerate dough overnight. Using 1/4 of the dough at a time, roll on a floured board to thickness of pie crust. Brush on evaporated milk; sprinkle with sugar and nuts. With a pastry cutter or sharp knife, cut into strips, 2 inches long by 1 inch wide. Place on an ungreased cookie sheet and bake at 350° for about 12 minutes; immediately remove sticks to cooling racks.
Make medium white sauce by melting 4 tablespoons butter. Add flour and stir until smooth. Gradually stir in milk. Cook, stirring, until smooth and thick. Remove from heat and add cheese. Stir until melted. Add cooked noodles, ham and peas. Put into baking dish. Top with buttered crumbs. Bake 35 minutes at 350°. Serves 6 to 8. Beef or chicken is good too.
Preheat oven to 400°. Line a 12-cup muffin pan with paper liners. In a bowl, combine wheat and oat brans, whole wheat flour, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, combine all other ingredients. Pour onto dry mixture and mix until just combined. Scoop by 1/4 cupfuls into prepared muffin cups. Bake 14 to 16 minutes or until toothpick comes out sticky, but not wet.
Cream sugar, shortening and eggs. Add ground raisins. Add flour, soda and salt. Add oatmeal. Make into balls and flatten a little. Cookies stay moist and makes a big batch.
In a large skillet, brown chops in shortening. Spray a shallow 3-quart baking pan with vegetable cooking spray. Remove chops to baking pan; season with salt and pepper. Add carrots.
Mix well. Place 1 vanilla wafer in bottom of each cupcake paper in muffin pan. Fill cups 3/4 full. Bake at 375° for 25 to 30 minutes. Cool thoroughly. Spoon cherry pie filling on top.
Grease Bundt pan with butter. Beat eggs, one at a time in the butter and sugar. Sprinkle Bundt pan with 1/4 cup sugar. Pour 1/2 of batter into pan. Spread blueberries on batter. Use remainder of batter over blueberries. Bake at 325° for 1 hour or until done.
Use a 9 x 13-inch pan. Layer with lettuce and spread with mayonnaise. Put a thin layer of sliced onions on top. Sprinkle with sugar and then frozen or cooked peas. Add a layer of shredded Cheddar cheese and 1 layer of fried, crumbled bacon. Let set several hours or overnight.
Pour boiling water over spices and tea and let steep for 15 minutes. Remove tea and spices and add sugar and fruit juices. Serve hot.
Cream one cup of sugar with butter, then add flour, baking powder, salt and milk, mixing well. Pour into a 13 x 9 x 2 inch baking dish. Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top, then bake at 350° for 50 minutes or until golden brown. Serve plain or with cream.
Mix all ingredients except Cool Whip. After mixing well, fold in Cool Whip. One half cup serving equals 1 fruit, 1/2 protein and 20 calories.
Brown chops in skillet, then put them in shallow baking dish. Season with salt and pepper. Dissolve bouillon in hot water. Sprinkle rice over chops. Pour 2 cups water over rice. Top with diced vegetables. Sprinkle top with paprika. Bake at 350° for 1 hour.
Soak overnight. Cover fish with brine. Wash salt off, air dry and smoke.
Place ham fat side down in shallow microwave baking dish. Cook on High for 21 minutes; turn ham over. Drain pineapple slices, reserving juice. Combine 2 teaspoons juice with brown sugar to make paste. Spread over top of ham. Place pineapple slices on top and stud with cloves. Attach pineapple with toothpicks, if necessary. Cook on High 8 minutes. Let stand, covered with foil, about 10 minutes before serving.
Drain macaroni. Mix all ingredients together. Mix well with mayonnaise until it is creamy.
Mix ingredients in order given in a large bowl (except nuts). Pour into a lightly greased and floured 9 x 9-inch pan. Sprinkle top with nuts. Bake at 350° for 30 minutes. This is good served warm with ice cream. Makes 16 servings.
Mix tuna fish, cream of mushroom soup, cream of celery soup and English peas in a 13 x 9 x 2-inch baking dish. Add 3/4 cup crushed potato chips to mixture. Add salt and pepper to taste. Sprinkle 1/2 to 3/4 cup of crushed potato chips on top of mixture. Bake at 350° for approximately 45 minutes or until top is golden brown.
In large skillet cook the meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Stir in drained beans and soup. Pour into greased 1 1/2-quart casserole. Spoon in mounds of mashed potatoes over casserole. Sprinkle potatoes with grated cheese. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla.
Sift together first four ingredients. Mix shortening, sugar and eggs; beat until fluffy. Stir in dry ingredients alternately with mashed bananas. Add chocolate chips last. Drop by teaspoon on greased cookie sheet, about 2 inches apart. Bake in 350° oven for 12 to 15 minutes or until done. They will be light in color.
Soak first 4 ingredients together. Combine all ingredients until well blended. Serve with crackers or chips of choice.
Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased widemouth pint jars, filling 1/2 full. Place jars on a baking sheet in the oven. Bake at 325° for 45 minutes. When bread is done, remove one jar at a time. Wipe, sealing edge of jar with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. This recipe makes 8 pints.
Mix broccoli and seeds, bacon and onion. Then mix sugar, 1/2 cup mayonnaise and 1 tablespoon vinegar. Pour over broccoli mixture.
Place strawberries in 2-quart casserole. Cook in microwave oven on Full power for 2 minutes. Stir in fruit pectin. Cook on Full power for about 2 minutes or until a few bubbles surface.
Cream margarine and Crisco. Add sugar and vanilla. Beat well and add egg yolks. Beat well again. Combine flour and soda. Add to creamed mixture alternately with buttermilk, starting and ending with flour. Add coconut and pecans. Fold in egg whites. Put in three 8-inch cake pans. Bake for 25 minutes at 350°. Cool before frosting.
Pour jello into large mixing bowl. Pour in hot water. Mix. Beat in sour cream. Blend in favorite fruit or pie filling. Chill until molds.
Combine all ingredients and mix well. Pour into casserole dish. Sprinkle with bread crumbs over top and then sprinkle grated Cheddar cheese over top. Bake at 350° for 30 minutes.
Cream first four ingredients together. Add remaining ingredients and blend at low speed for 1 minute. Shape into balls. Bake on ungreased pans. Press 1/2 Pecan in center of each ball before baking. Bake at 350 degrees for 5 to 8 minutes. Makes 4 dozen.
Cook noodles in unsalted water. Drain and mix with soup, milk, shrimp, cheese and onion. Pour into greased 1 1/2-quart baking dish. Top with chips and, if desired, paprika and more grated cheese. Bake at 425° for 15 minutes, until bubbly hot.
Brown ground beef and pork in skillet; drain off grease. Stir in tomatoes, paste, salt, pepper and garlic.
Mix corn and beans together. Put in casserole. Mix soup, cheese, onion, sour cream and salt. Put on top of vegetables. Add crackers to top. Melt oleo; pour over casserole. Bake at 350° for 45 minutes.
Cook white beans until done. In a casserole dish, combine beans, tomatoes and sugar. Place bacon on top. Bake at 350° for 30 to 40 minutes. Serve hot with cornbread.