HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in 9 x 15-inch pan. Spread each layer over last one, beginning with crumbs. Bake at 325° to 350° for 25 to 30 minutes. Cool 2 hours and cut into bars.
Cream butter and sugar. Add eggs; beat until fluffy. Add vanilla, flour and baking powder. Refrigerate until firm. Spoon dough onto cookie sheet. Bake in 325° oven about 10 minutes.
Season flour with salt and black pepper. Remove yellow fat from chicken parts as well as possible (leave skin on). Wash chicken and drain. Roll well in batter. Fry until golden brown and crisp. Drain oil from chicken and place in baking dish which has been buttered. Pour liberal amount of barbecue sauce over chicken until thoroughly coated. Bake in 325° oven for about 15 to 20 minutes. Serves 5.
Mix sugar, margarine and milk in pan. Bring to a boil and cook on low heat for 15 minutes. Add chocolate bits, Marshmallow Creme and chopped nuts. Stir well until mixed. Pour into well buttered large pan until cool enough to cut into pieces.
Add hot water to jello. Place bowl in sink of cold water until cool. Then add firm bananas, 1 can of cherries with juice and other ingredients. Do not substitute! This is wonderful.
Mix a solution of one part glycerine and two parts water. (Most small projects will require 8 ounces of glycerine.) Loosely layer individual leaves into a glass or plastic container. Pour glycerine solution over the leaves, making sure all surfaces are covered. Secure container with a lid or plastic wrap. Store containers of leaves out of direct sunlight. Every few days tilt container to gently mix solution and assure all leaves are covered.
Mix together beef, lemon juice and rind, bread crumbs, sage, ginger and broth. Let stand 15 minutes. Form into 8 patties about 3/4-inch thick. Brush a heavy skillet with vegetable oil and set over heat for 1 or 2 minutes. Put in the sausage patties and cook 7 or 8 minutes on each side. Serve hot. Yield: 8 patties. Approximate calories/serving: 140.
Combine jello with hot water and add pineapple. Set in refrigerator to partially congeal. When slightly congealed, mix with Cool Whip, sour cream and nuts; mix thoroughly. Pour into mold and let congeal. This will keep several days under refrigeration.
Peel and thinly slice potatoes; arrange in glass casserole. Sprinkle on flour, salt and chopped onion. Pour milk over all. Dot with butter. Cover with lid or plastic wrap. Cook on High for 10 minutes. Stir. Re-cover and continue cooking on High for 8 to 10 minutes or until tender. Let stand.
Baking Temperature: 425°. Baking Time: 30 to 35 minutes.
Mix thoroughly the shortening, sugar, egg, water and vanilla. Sift together flour, salt and soda. Add to shortening mixture. Blend in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in moderate oven at 350°F for 12 to 15 minutes.
Preheat oven to 350° (325° for glass dish). In a 9 x 13-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Pour Eagle Brand milk (not evaporated) evenly over crumbs. Top with remaining ingredients; press down firmly.
Combine all ingredients in a saucepan. Bring to a boil; stir constantly until sauce is thick and clear. Makes 2 cups. Can be used to cook chicken, pork, beef, duck or with wontons.
Combine sugar, butter, flour and milk in saucepan. Bring to	a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and add remaining ingredients. Blend well. Drop by teaspoons on foil or greased cookie sheet or for bars, put in greased 9 x 9-inch pan. Cool.
Precook chicken breasts. Remove in good size pieces from bones. Grease a casserole. Put chicken in bottom. Saute onions and mushrooms in butter. Mix soup and sour cream with onion and mushrooms. Pour over the chicken. Bake at 350° for 35 to 40 minutes. This can be put together the day before and baked when needed. It also freezes well.
Melt caramels, marshmallows and butter in pan on medium heat; stirring often.
Cook broccoli in small amount of water. Drain. Mix with next 5 ingredients. Put in casserole dish. Top with grated cheese. Mix bread crumbs with margarine and spread over casserole. Bake for 30 minutes at 350°.
Mix graham crackers and butter and pour in bottom of pan. Beat remaining ingredients 20 minutes; pour over graham crackers.
Cut steak into thin slices while partially frozen. Combine all ingredients. Marinate beef overnight. Drain and dehydrate jerky on racks in food dehydrator or oven (200°) for 8 to 12 hours. When done, seal tightly.
Melt margarine. Mix with flour and nuts. Spread into 9 x 13-inch pan. Bake 15 minutes or until golden brown. Let cool. Cream together cream cheese, sugar and lemon flavoring. Fold in Cool Whip. Leave enough to spread on top. Spread on crust. Mix pudding and milk. Stir until thick. Spread over cream cheese mixture. Spread remaining Cool Whip. Refrigerate.
Drain potatoes, reserving 1/2 cup juice. Place potatoes in baking dish. Mix together all other ingredients and bring to a boil. Pour over potatoes. Cook for 15 to 20 minutes at 350° or until potatoes are soft.
Heat 2 Tbsp. of the oil in a large saucepan and fry the onion for 4-5 minutes until softened. Add the meat and fry over moderate heat until evenly browned.
Baking Temperature: 400°. Baking Time: 20 to 25 minutes.
Combine all ingredients. Spray with cooking spray the sides and bottom of deep round cooking dish like a pie dish. Place beef mixture in dish and shape in circle so does not touch sides. Cover with wax paper or lay Ziploc bag on top and place in microwave. Cook at Medium for 20 to 24 minutes. Drain liquid and spread more barbecue sauce on top.
Combine all ingredients, except raisins, in ungreased 13 x 9-inch glass baking pan; mix well. Cook in microwave oven at High for 8 to 10 minutes, or until light golden brown, stirring every 2 minutes of cooking. Stir in raisins and cool. Store in airtight container.
Mix sugar, milk, and salt; bring to a boil, stirring constantly. Cook until soft ball is formed when dropped into water. Add vanilla, peanut butter, and margarine. Beat until it loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch pan.
Clean chicken and put in bowl. Pour in 2 cups of cider vinegar. Pour in 2 cups of hot sauce. Put in refrigerator and marinate for 2 to 3 hours. Add seasons. Preheat cooking oil in fryer (or deep pot). Dip chicken in flour and then into hot cooking oil.
Beat egg whites until stiff. Beat in sugar and vanilla. Fold in nuts and crushed crackers. Put in 9-inch buttered pie pan. Bake at 350° for 30 minutes. Cool. Beat 1 package Dream Whip. Cover pie with Dream Whip and sprinkle with frozen coconut.
Mix all ingredients and store in plastic container with tight lid. Use 1/3 cup for each cup boiling water.
Place liquid ingredients into an electric percolator. Place the spices in the basket. Complete the percolator cycle. Serve hot. Yields 2 quarts.
Dissolve jello in hot water and add pineapple juice. Chill until slightly thickened.
Combine all ingredients in foil-lined pan. Prepare brown gravy according to instructions on envelope. Pour gravy over meat and vegetables. Cover with foil and cook at 350° for 1 1/2 to 2 hours.
Cream cheese at room temperature. Mix with pineapple and mayonnaise. Add carrots and nuts. Mix Jell-O in boiling water. Add cheese mixture and blend. Refrigerate until chilled.
In a microwave, soften peanut butter and butter; then mix together. Add graham cracker crumbs and powdered sugar. Mix well and press into the bottom of a 9x13-inch pan.
Cut V-shaped wedge lengthwise in each banana. Fill groove with miniature marshmallows and chocolate chips. Wrap each banana in foil. Bake until warm, about 10 minutes, at 450°. Use as many bananas as you need servings.
In a large skillet, brown ground meat and onion. Pour in all the remaining ingredients and stir. Simmer on low heat for 1 hour. Serve hot with Fritos and cheese or tortilla chips.
In a heavy 1 1/2-quart saucepan over low heat, stir together the sugar, cream, chocolate and syrup until sugar and chocolate are melted. Continue cooking very slowly, stirring often until mixture reaches 238° on a candy thermometer, a half teaspoon dropped into cold water will form a soft ball that flattens on removal from water. May take an hour. Take off heat; add butter, but do not stir. Cool. Add vanilla and beat with a wooden spoon until it has lost almost all its gloss. Takes considerable beating. Stir in nuts; turn into buttered 8 x 8 x 2-inch cake pan. Chill until firm. Cut into squares and remove with a small metal spatula. Arrange on plate. Cover with cake dome or bowl. Leave at room temperature and the outside of fudge will dry a bit, but the inside will stay creamy for several days.
Prepare orange juice as directed on cans. Add pineapple juice, apricot nectar and lemon juice. Refrigerate until chilled. Then just before serving, stir in ginger ale.
Combine first 4 ingredients into microwave. Cook on High for 2 minutes. Add nuts and vanilla. Stir and pour in a buttered dish.
Shred cabbage as if for cole slaw. (Do this the night before you plan to eat the salad.) In a large bowl, put 1/5 cabbage layered with 1 tablespoon salt. Continue to layer cabbage and salt 5 times until all cabbage is gone. Cover with a clean dish towel; leave on counter overnight.
Pour boiling water over whole bran cereal. Mix well. Cool. Stir in buttermilk. Cream sugar and shortening until fluffy; add eggs and beat well. Sift together flour, soda and salt. Stir cooled bran mixture into creamed mixture. Sift in dry ingredients just to barely moisten (batter will not be smooth); don't overmix. Refrigerate overnight. Spoon batter into greased muffin pan cups. Bake 20 minutes at 425°. Makes 3 dozen. Store batter in tightly covered container in refrigerator; can be stored up to 3 days.
Snap off stem ends of beans. Pack into 4 sterilized pint jars to which you have added 1 large dill head and a sliced medium garlic clove. Bring vinegar, water, salt and cayenne pepper to a boil. Pour over beans. Seal; process 10 minutes in hot water bath. Do not use quart jars.
In a blender, combine all ingredients. Cover and process until blended well. Pour into chilled glasses. Serve immediately. Yield: 3 servings.
Put sauce mix, tomatoes, water and salt in pan. Blend, boil, reduce heat and then simmer for 20 minutes. Cook noodles according to pkg. and combine noodles, sauce, tuna (or beef) and 1 cup of the cheese. Toss lightly to blend. Put in 2-1/2 qt. casserole, sprinkle with remaining cheese. Cover and bake at 350° for 20 min. Remove cover and bake 10 min. more. (If you use hamburger - brown beef in skillet and crumble meat good; when done, drain.)
In medium bowl, gently stir together Swanson premium chunk turkey, apple, celery and raisins. In cup, stir together dressing and brown sugar; pour over turkey mixture. Toss gently to coat. Serve on lettuce leaves. Makes 1 1/2 cups or 2 servings.
Cool milk to lukewarm. Add salt, sugar, oil, yeast and flour. Mix well. Turn out in greased bowl and cover with wax paper. Let rise 1 hour. Roll out on floured board and cut into rolls. Put in greased pan and let rise 1 hour. Bake at 400° for 20 minutes.
Place cocoa in a saucepan and gradually add milk, stirring well. Stir in the sugar and oleo; bring the mixture to a boil for 1 minute. Remove from heat. Stir in oats and peanut butter. Drop by teaspoonfuls onto wax paper. Let stand until firm. Makes about 25 cookies.
Stir all ingredients together. Pour into battered casserole dish. Cover with cheese and crackers. Bake 30 minutes at 350°.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch dish or pan. Melt peanut butter and margarine in bowl over low heat; add remaining ingredients. Stir until well blended. Bake for 25 to 30 minutes.
In skillet, saute onion and bell pepper in olive oil. Add meat and cook over medium heat until done. Spoon off fat and discard. Add can of soup and chili powder; simmer on low for 5 to 7 minutes. Spoon onto buns and serve with corn and potato chips or potato salad. Easy 1 pan meal.
Place green beans in a 2-quart casserole. Stir in other ingredients except onion rings. Cover. Microwave on 100% power for 8 minutes or until thoroughly heated, stirring after half the cooking time. Sprinkle onion rings on top. Serves 10 to 12.
Brown meat and put with rest of ingredients in crock-pot. Bake 4 to 5 hours at 275°.
Whip cheese and condensed milk. Whip again. Stir in lemon juice and continue beating until thickened. Pour into tart shells and chill. Place sliced peaches in shells. Melt preserves with sugar. When sugar is dissolved, pour glaze over peaches. Top with whipped cream.
Saute onion in oleo for 3 minutes. Add water, cubes, broccoli and noodles. Cook until noodles are done. Add milk and cheese; cook until cheese melts.
Cut chicken into 1-inch strips. Combine salt and cayenne pepper. Sprinkle on chicken. Place flour in plastic bag. Add chicken pieces one at a time. Shake to coat lightly. Heat Crisco shortening or Crisco oil in large skillet on medium-high heat. Cook and stir chicken until no longer pink. Remove to side dish with slotted spoon. Add onion, garlic and green pepper to skillet. Cook and stir on medium-high heat 3 minutes. Stir in tomatoes, ketchup, thyme, bay leaf and chicken broth. Reduce heat to medium. Cook, uncovered, 10 minutes, stirring occasionally. Add chicken and parsley. Reduce heat. Simmer 5 minutes longer. Remove bay leaf. Serve over hot rice. Makes 6 servings. Contains 460 calories, fat 12 g (108 cal or 23% of total calories), sat fat 1 g (<5% of total calories), carb 54 g, protein, 33 g, chol 65 mg and sodium 540 mg.
Clean mushrooms. Reserve stems. Chop and reserve. Melt butter. Add onion, green pepper, garlic, pepperoni and chopped mushroom stems. Cook until tender, but not brown. Add crackers, cheese, parsley, salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps. Place in a shallow pan with 1/4-inch water. Bake, uncovered, at 325° for 15 to 20 minutes. Serves 6.
Preheat oven to 325°. In saucepan combine sugar, shortening and molasses. Heat to boiling, stirring occasionally. Remove from heat; cool to room temperature. Stir in remaining ingredients in order listed; blend well. Roll out dough on lightly floured board to 1/8-inch thickness. Cut with cookie cutters. Bake on ungreased cookie sheets 10 to 12 minutes. Cool and decorate as desired.
Brown ground beef until done. Pour in pinto beans. Pour taco chips in large bowl. Pour beef mixture over the chips. Put the nacho cheese over this and melt. Add sour cream.
Combine flour, salt and pepper; dredge beef. Cook bacon in Dutch oven until crisp. Drain on absorbent paper and reserve. Brown sliced onion in drippings, 3 to 4 minutes. Remove with slotted spoon to small bowl and reserve.
Cut steak into serving pieces. Season with salt and pepper and brown lightly in skillet. Add onions, mushrooms and mushroom soup. Pour over steak (soup may need to be thinned with water to form a thick gravy). Simmer until steak is tender.
Crush the potato chips and finely chop the pimiento. In a large saucepan, warm the 2 soups to blend well. Add the seasoned salt. Remove the tough tendons from the crabmeat and flake. Add the crab, chopped hard-cooked eggs, pimiento, crushed potato chips and almonds to soups. Mix well. Transfer to a buttered baking dish and top with buttered bread crumbs. Bake at 350° for 20 minutes or until thoroughly heated.
Mix drained fruit, sweetened condensed milk and lemon juice. Stir in cherry pie filling. Fold into Cool Whip.
Mix slightly the beaten egg yolk, 3 tablespoons sugar, tapioca and salt in saucepan. Add milk and cook, stirring frequently, until mixture is slightly thickened. Beat egg white until stiff. Beat remaining sugar in gradually. Add to hot mixture with raisins, rice and vanilla and mix thoroughly. Cool.
Toast waffles; cool. In a small bowl mix marmalade with nuts. Spread over one side of waffles. Cut ice cream into 4 slices; sandwich one slice between two waffles, with marmalade towards inside. Top with additional marmalade and pecans, if desired. Yields 4 servings.
Sift together flour, soda, salt, baking powder, sugar, cloves, nutmeg and cinnamon. Then add corn oil, eggs, water and canned pumpkin. Mix well. Then blend in dates and nuts. Pour into 2 well-oiled and floured loaf pans. Bake 1 1/2 hours in 325° oven.
Combine all ingredients. Dissolve sugar over medium heat. Add pecan halves and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread on wax paper and let cool.
Debone chicken. Reserve broth. Combine soups, chilies, spices, Tabasco and broth; blend well. Cover bottom of 3-quart dish with 2 cups of chips. Put 1/2 of chicken and 1/2 of sauce, then cheese. Repeat. If dry, add more broth. Bake at 350° for 25 to 30 minutes.
Mix ground beef, breadcrumbs, salt and pepper, egg and minced onions together. Roll into small balls about the size of a walnut or smaller; brown thoroughly. While you are browning the meatballs, place the grape jelly and chili sauce in a fairly large cooker and heat until bubbling. When meatballs are browned, place in cooker with chili sauce and jelly and simmer for several hours (the longer the better).
Refrigerate 1/2 of the cider. Put the other 1/2 of cider in saucepan on low heat for 15 minutes with spices. Strain spices.
Microwave Dish: Put oil in 2 or 3-quart casserole or baking dish. Add beef and toss so that meat is cooked with oil. Add onion, garlic, salt and pepper. Cook, uncovered, 10 minutes, stirring twice (cook power 7). Add tomatoes; cook, covered, 5 minutes, stirring once. Add green peppers; cook, covered, 6 minutes stirring once. Serve with rice or chow mein noodles. Yields 4 servings.
Melt butter with garlic salt. Add flour; mix well. Do not burn. Add milk; boil all until thick. Remove from heat. Add salt, Worcestershire sauce and bread crumbs.
Prepare lemonade as directed on cans. Pour into punch bowl. Add and mix thawed strawberries. (If fresh berries are used, crush 1 1/2 cups and add 1/2 cup of sugar; let stand 1/2 hour.) Just before serving, add ginger ale and ice. Yields 32 servings, 1 1/2 gallons.
In a large bowl, combine yeast and water. Let stand about 5 minutes; then stir until yeast dissolves. Add milk, egg, margarine, sugar and salt to yeast mixture; beat well with a spoon. Mix in all-purpose flour and whole wheat flour. Scrape the dough down from sides of the bowl to form a ball. Cover with a clean dish towel and let rise in a warm, draft-free place until double in bulk, about 1 hour.
Melt butter and add flour. Gradually add milk, sugar, salt, pepper and corn. Cook thoroughly. Take off heat and add egg, stirring constantly. Put in a greased pan at 350° for 35 minutes.
In 1 1/2-quart casserole, layer sauerkraut, tomatoes, Thousand Island dressing, Polska kielbasa, Swiss cheese and rye crackers. Bake at 425° for 15 minutes.
Brown hamburger and drain. Mix all ingredients together and place in casserole dish (will take a large one or two small casserole dishes). Bake for 2 hours in 325° oven.
Mix all ingredients together in mixing bowl. Refill mayonnaise jars with dressing and chill. Improves with age.
Mix well, in heavy saucepan, pudding, sugar and evaporated milk. Cook and stir to an all-over boil. Lower heat. Stir and boil slowly for 3 minutes. Remove from heat.
Mix water with jello; pour milk into cottage cheese and whip. Add mayonnaise and remaining ingredients. Pour into oblong dish and refrigerate.
Cut bread up into 1/2 cubes. It is good to do this a day ahead so they can dry out. Saute onions and celery in the butter. Cook potatoes. Mash potatoes. Add milk, eggs, bread and other ingredients. Put in greased baking dish.
Boil potatoes in hot water until you can stick a knife through them. Cut potatoes in half and scoop out potato. Add all other ingredients to potatoes; mix well. Put mixture back into potato shell. Put in baking dish. Sprinkle grated cheese on top. Bake in warm oven or microwave until cheese melts. Serves 6 to 12.
Season meat with pepper and salt. Soak meat for 24 hours in mixture above. Dry. Works well for deer and elk. Makes 4 pounds.
In a small bowl, combine all the oil, vinegar, sugar and soy sauce. Set aside to serve with the salad.
Sift flour, baking soda and salt into a mixing bowl. Cut butter or margarine into flour until a cornmeal type mixture is present. (Use pastry cutter for best results.) Pour milk into mixture and mix with fork until all flour is moistened. (Sometimes more milk may be required if flour amount is too stiff.) Pour dough onto floured surface and roll out to 1/2-inch thick or personal preference. Place in baking sheet and bake at 425° until golden brown on top.
Preheat oven to 325°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan. In large bowl, combine cheese, sweetened condensed milk, eggs, 2 tablespoons liqueur, flour and vanilla; mix well. Pour into prepared pan. Bake 1 hour and 20 minutes or until set. Cool. Heat remaining 1 teaspoon liqueur with marmalade. Spread about 3/4 on top of cheesecake. Top with orange slices, then remaining marmalade mixture. Chill thoroughly. Refrigerate leftovers.
Mix this mixture with a fork; drop onto cookie sheet with spoon. Space apart. Grease pan. Bake at 400° for 20 to 25 minutes.
Sprinkle powdered jello over cottage cheese. Drain oranges and pineapple; add to cottage cheese. Fold in Cool Whip. Chill in refrigerator until ready to use.
Cut orange slices and dates into small pieces. Roll in 1/2 cup flour to coat. Cream butter and sugar. Add eggs one at a time. Mix well. Add baking soda to buttermilk, then add flour and buttermilk to mixture. Add nuts, candy pieces and dates. Stir in coconut. Grease and flour 10-inch tube pan. Add cake mixture. Bake at 250° for 2 1/2 hours.
Mix together the cream cheese, dry Jell-O and mayonnaise. Pour boiling water into mixture and stir until dissolved. Chill.
Peel onions, cook in boiling salted water 30 minutes or until tender yet firm. Drain and cool. Slice off top third of each onion. Cut out centers to make cups. Chop 1/2 cup of the centers and saute in Wesson oil with beef and green peppers for 5 minutes. (Save remaining onions for use in other dishes.)
In a large kettle, combine chicken broth, chicken, 1 cup milk, carrots, onion, garlic, mushrooms, salt and pepper. Over medium heat, cook until vegetables are crisp-tender. Add peas last. Add noodles to chicken and vegetable mixture. Cook 30 minutes or until noodles are done.
Cut off the top third of the pointed end of the garlic. Use a paring knife to cut any side cloves that are not exposed. Put heads of garlic, clove sides up, in a baking dish. Top with herbs, butter and oil. Cover with foil and bake at 375° for 45 to 60 minutes. (They can be made anytime and reheated.)
Cook spaghetti according to package directions, omitting the salt. Combine soy sauce, cornstarch and 1 cup water; set aside. Heat cooking oil in wok or electric skillet on medium high heat. Thoroughly cook pork with ginger, garlic and red pepper. Add green onion and stir-fry 1 minute. Add soy sauce mixture; cook until mixture boils and thickens. Add shrimp and heat through. Pour over noodles. Toss to combine.
Either on stovetop or in crock-pot, combine first 7 ingredients. Let simmer until cheese is melted and ingredients stirred. Allow guests to dip this mixture over their plate of taco chips. May also be garnished with shredded lettuce (optional).
Mix all ingredients, add pecans last. Pour into pie shell and bake in hot oven at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer or until a silver knife inserted in center of filling comes out clean.
Boil potatoes with skins on and hard-boil 6 eggs. Peel potatoes and slice into a casserole in layers with the eggs. Put 1/2 the potatoes on the bottom layer, then 1/2 the eggs, next the last half of the potatoes and top with the last 1/2 eggs. Mix sour cream, melted butter and Accent. Pour this over top of potatoes and eggs. Sprinkle buttered crumbs on top and bake at 350° for 1/2 hour.
*Remove garlic skins by dropping cloves into boiling water for a minute, then peeling.