HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sour cream, cream cheese and taco mix. Spread on large platter or plate. Layer lettuce, tomato and cheese. Serve with Tostitos, Doritos or nacho chips.
Mix soup, water, flour until smooth. Combine remaining ingredients in covered stew pan. Simmer browned stew meat, vegetables and spices til vegetables are cooked. Serve over noodles and with crunchy French bread.
Trim extra fat away from each rib. Season with salt and pepper to taste. Roll in flour. Brown on all sides, on a slow fire, remove fat from pan, add water and cover. Simmer on stove top or cook in a slow 325° oven until tender, about 2 hours. Add more water, if needed. Make onion gravy, if desired. Serve with your favorite vegetable.
Process cranberries in food processor until coarsely chopped. Combine cranberries, strawberries, and sugar in pan. Bring to boil and cook for 1 minute, stirring occasionally. Remove from heat, add pectin. Return to full rolling boil, boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Quickly, pour into hot jars and cover at once. Process in boiling water bath for 5 minutes. Makes 7 half pints.
Cook milk and flour. Stir until thick. Cool in refrigerator. Stir in sugar, oleo and vanilla. Whip until very creamy. Keep cold.
Mix and bake at 450° for 15 minutes, then at 300° for 50 to 60 minutes.
Preheat oven to 400°. Brown meat. Mix all ingredients together. Pour into a 2 1/2-quart casserole. Bake for 30 to 45 minutes, until hot and bubbly. Makes 8 to 10 servings.
Combine sugar, salt and flour in a bowl. Add shortening; mix well. Beat together the egg, water and vinegar; add to flour mixture. Mix until well moistened. Chill at least 15 minutes before using.
In blender container. combine strawberries and cornstarch; blend until smooth. In heavy saucepan over medium heat, cook and stir until thickened. Add food coloring, if desired. Reserve 1/3 cup sauce; cool. Chill remaining sauce.
Combine all ingredients, except cheese. Pour into a 9 x 13 casserole dish. Cover and bake 45 minutes in a 350° oven. Uncover and bake 15 minutes longer. Add cheese and bake until melted.
In a medium bowl, combine all ingredients. Simmer for 30 minutes. Let stand at room temperature for up to 2 hours. Cover and refrigerate for longer storage. Let return to room temperature before serving.
Preheat oven to 350°. Grease a 9 x 9-inch pan. Line with wax paper and grease paper.
Combine all ingredients, except shrimp, in a large bowl. Add shrimp and toss well. Cover tightly and refrigerate to marinate at least 24 hours.
Combine all ingredients except oleo in greased casserole dish. Dot with oleo pats. Bake at 350° for 25 to 30 minutes.
Cream sugar, margarine and eggs. Add sour cream, flour, salt and soda; beat well. Spread half of the batter in a greased 9 x 13-inch pan. Spread pie filling over mixture. Cover with rest of batter. Sprinkle with sugar and cinnamon. Bake at 350° for 40 minutes or until done.
Fry bacon; crumble and set aside; reserve bacon fat. Saute onions, celery, bell pepper, and carrots in bacon fat. Add bay leaf, potatoes, and water. Cook for 5 to 10 minutes. Sprinkle flour over mixture; stir well. Add shrimp stock; bring to boil. Add corn, milk, shrimp, salt, pepper, and Tabasco sauce. Simmer over low heat for approximately 30 minutes.
Brown hamburger and onions; drain grease. Add all spices; stir. Add the rest of ingredients. (Put the chili beans and sauce through the blender first, then add.) Cook on low-medium for about 1 hour. Serve on hamburger buns. Also makes great chili dogs. Great for a big get together!
Cream peanut butter and cream cheese. Blend in sugar and Cool Whip. Pour into graham cracker pie shell, freeze. Thaw 15 minutes before serving.
Sift together the flour, sugar, baking powder, salt and soda. Combine egg, grated orange peel, orange juice and salad oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries and walnuts. Bake in greased 9 x 5 x 3-inch pan at 350° for 60 minutes or until done. Remove from pan; cool. Store overnight.
Prepare pudding with milk. Fold in Cool Whip. Spread mixture over crumb mixture. Add remaining crumbs for topping. Chill.
In saucepan, mix soup, salsa and chicken. Over low heat, heat through, stirring occasionally. Serve over chips. Top with onions and olives. Serves 6.
Layer ice cream sandwiches in bottom of 9x13 baking dish. Spread Cool Whip over sandwiches. Drizzle with chocolate syrup. Place in freezer until frozen.
In large pot, saute onion and celery in butter until celery is almost tender. Add potato soup, corn, turkey stock or chicken broth, salt, nutmeg and pepper. Stirring constantly, bring to boil. Reduce heat; add turkey and parsley. Simmer 5 minutes or until turkey is heated.	Makes 8 servings.
Quarter tomatoes; remove stems. Cut pepper into strips. Slice onions. Blend in blender until soft. Pour in large pot. Add vinegar, sugar, salt, mustard, red pepper and spice wrapped in a spice cloth. Simmer in a slow oven on 325° until shrinks in half. Remove spice cloth. Pour into hot jars. Process 10 minutes. Makes 5 pints. Cook in oven approximately 7 more hours.
Prepare pastry shell; set aside. Heat oven to 350°. In a medium bowl, cream butter; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pastry shell. Bake for 45 to 50 minutes or until golden. Cook for about 1 hour; serve warm.
Fluff up water with egg white. Cover pecans with fluff. Blend sugar, salt, cinnamon, and nutmeg. Add sugar mixture to pecans, stir to coat pecans evenly. Spread pecans on a cookie sheet with sides and bake at 300° for about 33 minutes, stirring after every 11 minutes.
Cream margarine and Crisco together. Add sugar. Add eggs, one at a time. Add flour a tablespoon at a time and beat well. Add vanilla. Bake at 350° for about 1 hour.
Combine pudding mixes with 3 cups water. Boil for 3 minutes, stirring constantly. Remove from heat; add dry gelatin, stirring until dissolved. Add the pineapple and juice. Cool for about 2 hours in the refrigerator. Blend in whipped topping and pour into bowl or jello mold. Chill overnight.
In saucepan, brown salt pork; remove. In drippings, cook celery and onion until tender. Add salt pork and remaining ingredients. Bring to boil. Reduce heat. Simmer 10 minutes or until fish is done. Stir often. Remove bay leaf. Makes 8 1/2 cups.
Combine margarine and enough croutons to line 10-inch pie plate. Combine 1/4 cup Parmesan cheese and remaining ingredients. Spoon into crust. Bake at 350° for 35 minutes. Sprinkle with remaining 1/8 cup of Parmesan cheese. Serves 6 to 8.
Melt butter in heavy saucepan. Add onion and saute 3 to 5 minutes. Add garlic and cook 30 seconds. Stir in mushrooms and saute until they release juices. Sprinkle on flour and blend. Cook 1 minute. Add stock, milk and sherry. Bring to boil and stir constantly. Add bay leaf and simmer 15 minutes. Stir in cream cheese, lemon juice and Tabasco. Stir until smooth and cream cheese is melted. Season with salt.
Mix 1 cup flour, margarine and powdered sugar with fork. Press into 8-inch square pan. Bake at 350° for 15 minutes.
Slowly heat eggnog to almost a simmer. Beat eggs to combine them well. Slowly pour hot eggnog into eggs while beating. Strain mixture. Pour mixture into 4 to 6 buttered custard cups. Sprinkle with nutmeg. Place custard cups in a pan of hot water. Bake 30 minutes at 350° or until knife inserted in the custard comes out clean. Makes 4 to 6 servings.
Put brisket, fat side down, in pan. Slice onions and garlic over brisket. Mix together beer, chili sauce, brown sugar and ketchup. Pour over brisket and bake 4 hours at 325°. Cover last 2 hours. Sauce can be made 3 days in advance.
Peel and slice apples as for pie (or drain juice off pie filling). Sweeten to taste with sugar and cinnamon. Mix brown sugar, oleo, flour and oats. Put on top of apples; press down. Bake at 350° until apples are tender.
Mix all together and bake covered for 30 minutes at 350°. Uncover and cook 5 to 10 minutes more.
Heat undiluted soup to hot, bubbly stage. Dissolve gelatin in cold water and stir into soup. Add mayonnaise and blend. Add remaining ingredients. Pour into salad mold and chill until firm. Rich and delicious. Serves 6.
Cut corn off; cut up peppers, onions and cabbage. Combine all ingredients. Bring to boil. Pack in heated jars. Seal.
Cover sides and bottom of 9 x 13-inch pan with pie crusts. Pour in sliced apples. Combine sugar, salt, cinnamon and flour and sprinkle over apples. Sprinkle water over this. Combine 1 cup sugar, flour and margarine. Crumble over top of pie. Place in large brown paper bag. Seal airtight with staples or paper clips. Bake 1 hour at 425°. Do not let bag touch sides of oven.
Cook broccoli 6 to 8 minutes in small amount of water. Drain; set aside. In skillet, cook beef, onion and garlic until meat is no longer pink. Drain off fat. Stir in flour. Add tomato sauce and oregano. Cook and stir until thick and bubbly. Cook about 1 minute. Set aside. Preheat a large baking sheet in 400° oven about 5 minutes. Arrange pita bread on baking sheet. Divide the mixture, broccoli and cheese onto the bread. Bake about 5 more minutes, until cheese melts. Makes 4 servings.
Mash beans thoroughly. Add seasonings. Simmer over low heat for about 15 minutes, stirring frequently. Add shredded Cheddar cheese. Continue to heat until completely melted. Serve on warmed tortillas with salsa.
Thaw pastry 20 minutes. On lightly floured surface, roll to a 15 1/2 x 9-inch rectangle. Cut into 3 strips each 3 inches wide. Divide sausage into thirds; roll each into "snake" the length of the pastry. Place each roll along 1 edge of pastry strips. Roll the pastry around the sausage. Wet the edges with ice water and press to seal tightly. Chill for 1 hour. Cut into 3/4-inch slices. Bake on ungreased baking sheet 12 minutes at 400°. Makes 60.
Combine potatoes, salt, butter and pineapple. Place half mixture in buttered casserole. Top with half the marshmallows. Add remaining potato mixture. Top with pecans. Cover and bake at 350° for 30 minutes. Remove cover the last 10 minutes and add rest of marshmallows.
Clean shrimp, leaving tails on (this makes shrimp more moist). Run cold water over shrimp; drain. Pour chilled cream in small bowl. Dip shrimp in cream, then shake in paper bag containing bread mix. As you bread shrimp, place on platter. Chill at least 1 hour, then fry in hot oil. Salt while they are hot.
Pat out on pizza pan. Bake at 325° for 15-20 minutes. Cool.
Drain kraut. Add onion, bell pepper, celery and pimientos to kraut. Pour sugar over mixture. Refrigerate for 24 hours before using. Will keep up to 2 weeks in refrigerator.
Line 2 baking pans and grease. Prepare fruit (cut as desired). Use about 3/4 cup flour to coat fruit. Decrease the flour in the batter by this amount. Cream butter and sugar. Add eggs. Add crushed pineapple. Add spices and flour. The coconut is mixed with the fruit. Pour batter over fruit and mix well in large container. Place in baking pan and bake in preheated oven. Bake at 225° for 3 1/2 hours. Do not overbake. Place a pan of water in the oven and keep water in container during the time the cake is baking.
In 13 x 9-inch baking dish, combine sour cream, soup, ham, potatoes, onion and American cheese. Combine corn flakes and butter; sprinkle on top. Bake at 350° for 30 minutes. Sprinkle Mozzarella cheese on top and bake for another 20 minutes.
Cream oleo, oil and sugar. Add eggs; beat well. Add remaining ingredients and mix well. Chill overnight. Roll into balls the size of a nickle and place on cookie sheet. Press down with a glass. Dip glass in water for first cookie only, then dip in white granulated sugar for each cookie. Bake at 375° for 8 to 10 minutes or until light brown at edges. Batter may be kept in refrigerator for 2 weeks or more. May be frozen to use later.
Mix flour, sugar, baking powder, soda and salt. Cut in butter. Stir in raisins and caraway seed and add buttermilk. Knead until smooth.
Cut vegetables in bite-size pieces. Mix dressing ingredients together and then mix into the vegetables. Salt and pepper to taste.
Wash and dry peppers. Cut off stem end of pepper, taking a little of the pepper with you. Remove stem and finely chop the excess pepper. Remove seeds from peppers; set aside. Blend cream cheese and whipping cream until smooth. Add Cheddar cheese and paprika and cayenne (optional); blend well. Add parsley and the chopped peppers; mix well. Fill peppers with mixture. Let stand in refrigerator for at least 2 hours or in freezer for 20 minutes. Cut into thin slices and serve.
Put in large container and refrigerate; stir daily for four days. Then freeze in bags or containers. Containers are better.
Mix beans, molasses and sugar. Place in large bowl. Cut bacon slices in 2-inch pieces and place on top of beans. Bake at 375° for 1 hour.
Line a three-quart casserole dish with corn flakes. Put in cut cabbage. Heat soup, margarine and mayonnaise until bubbly hot. Pour over cabbage. Add a layer of cheese; then cover with corn flakes. Bake 40 minutes at 350°.
Melt butter in skillet. Saute onions and celery. Pour over crumbs and add seasonings. Toss well. Add broth and beaten egg, mixing well. Pack lightly in greased crock-pot set on High. Cook on High 4 hours. Stir mixture once or twice during cooking time. You can add mushrooms and giblets.
Preheat oven to 325°. Cream butter and sugar; add cocoa and egg yolks. Dissolve soda in water and combine with coffee and 1/2 cup Kahlua. Add to batter alternately with flour. Add vanilla and fold in beaten egg whites.
Saute onion in Crisco. Drain cabbage, add to onion and mix. Add hot water (about 1 cup) and bring to a boil. Add sugar, vinegar and a small amount of salt and pepper. Cover and reduce heat; simmer for about 45 minutes.
Add more salt and pepper to taste. In Dutch oven over medium heat, heat bacon fat. Add onions and cook until tender, 5 minutes. Drain clams. Add enough water to clam liquid to make 2 cups. Stir flour into onion mixture until blended. Gradually stir in clam liquid, garlic and bay leaf and cook, stirring constantly until thickened. Stir in potatoes, celery, parsley, salt and pepper. Cover; cook until potatoes and celery are tender. Add clams, milk and margarine until heated, stirring often.
Saute onion in butter one or two minutes. Add cabbage, water and salt. Cover. Cook 10 minutes or until crispy tender. Stir in milk.
Mix sugar, salt and shortening. Pour hot water over this; let cool to lukewarm. Sprinkle yeast on top; let stand 10 minutes, then add flour to make stiff dough. Let stand until it is double in bulk. Take out the amount you want to cook. Roll out; put in pan. Let rise until double in bulk. Cook at 425° until done. Store the rest in refrigerator. It will keep 4 or 5 days.
Mix the first 8 ingredients well; make hole in center. Add the eggs, cooking oil and buttermilk; stir and mix well. Fill muffin tins about 1/2 full. Bake at 350° for 20 to 25 minutes. Can bake small amount as needed. Batter will keep 5 to 6 weeks in refrigerator.
Chop celery, onions and peppers into large chunks. Cook slowly with a little water until soft. Add tomatoes, bay leaves, parsley and cloves. Cook slowly until very soft, perhaps 1 1/2 hours or longer. Strain through a food mill and put back into a kettle. Add sugar and salt slowly, tasting as you go. The amount of salt and sugar comes from the original recipe before we worried about sodium. Freeze.
Put meat firmly in baking dish. Pour soup over evenly. Put chopped onion and Tater Tots on top and sprinkle with cheese. Bake at 350° until brown.
Pour the condensed milk and soda pop into ice cream freezer. Let it do the rest. Makes 2 quarts.
Cook meat in heavy pan and stir until browned. Add beef broth and cook about 2 1/2 to 3 hours. Steam broccoli, celery and carrots until slightly crunchy. Dice green onions and add garlic. When meat is tender, add vegetables. Sprinkle with soy sauce. Serve with fried rice.
Mix sugar, flour and cinnamon together. Add carrots. Add eggs, one at a time. Add vanilla and oil. Mix until combined. Add 1/2 cup of nuts and bake at 350° for 1 hour or until well done. Let cool until frosting is ready.
Brown sausage and drain. Melt 2 pounds Velveeta. Add catsup, garlic salt, Worcestershire sauce and oregano. Add sausage. Spread on party rye bread. Freeze on 3 or 4 cookie sheets. Remove and stack in plastic bag. Bake at 400° for 10 to 15 minutes. Makes about 100.
Mix sugar and flour; add syrup, butter and salt. Warm until butter melts. Beat eggs and vanilla. Stir in sugar; mix. Pour in pie shell and spread nuts on top. Bake on lower rack at 375° for 40 to 45 minutes.
Mix 1/2 of the cheese and remaining ingredients together. Put into a 2 qt. greased casserole and sprinkle remaining cheese over the top. Refrigerate overnight. Bake at 350 degrees for one hour.
Thaw bread dough at room temperature. Mix sugar and cinnamon in a small bowl. In a second bowl, melt butter in microwave.
Use a 9 x 9-inch pan. Melt the oleo in the pan and spread the crumbs over the bottom of the pan. Add the other items in order given and spread the milk over the top. Do not stir as it should be in layers. Bake 30 minutes at 350°. Cool and cut. It's quick and easy for unexpected company. It's also very rich and good!
Combine ground beef, onion, bread crumbs, egg, salt, pepper and 1 tablespoon soy sauce. Shape into meatballs about 1 inch in diameter. Heat oil in skillet. Brown meatballs, remove from skillet. Pour off drippings. Combine remaining ingredients and cook in skillet on low heat until sauce thickens, stirring constantly. Return meatballs to skillet and simmer, covered, for 10 minutes. Serve from electric skillet with small toothpicks.
Mix ingredients. Thin with whipping cream, if desired. Makes 3/4 cup of dressing.
Mix well and pour into unbaked pie shell. Bake 40 minutes at 350°.
Use young leaves, rinsed clean, as filling, tossed with other fresh greens with favorite dressing.
Combine all ingredients in saucepan and bring to boil. Cook 1 minute. Spread on the still warm cake.
Cut up frying chicken into serving pieces. Place in 9 x 13-inch greased pan. Add rice over chicken, onion soup mix, chicken soup and mushroom soup. Mix with water. Put over all. Sprinkle paprika over all. Bake, covered, for 1 1/2 hours at 350°. Remove cover and cook 15 minutes more.
Combine cheese, crumbs and seasonings. Dip chicken in combined egg and milk, then coat with cheese mixture. Place in a baking dish. Pour margarine over chicken. Bake at 350° for 55 to 60 minutes or until golden brown. Makes 4 servings.
Reserve 1/2 cup flour to dredge fruit. Cream oil, sugar and eggs. Add dry ingredients, then fold floured fruits and nuts into mixture. Bake in tube pan or four 4 x 7 loaf pans at 325° for 1 or 1 1/2 hours.
In a 9 X 13 inch baking pan, place pineapple pie filling in the bottom. Add cake mix evenly over the pie filling. Add the nuts and chips and press slightly into cake mix. Drizzle the butter evenly over the mixture. Do not stir. Bake at 325 degrees for one hour.
Saut until tender the butter, zucchini and onion. Add cheese. Cook until cheese melts. Salt and pepper to taste.
Cut cheese into chunks or slices. Alternately, thread cheese and fruit onto wooden skewers. Serve immediately. Yield: About 3 dozen.
Combine all ingredients, except cilantro, in medium bowl. Cover bowl; chill between 2 hours (minimum) to overnight to allow flavors to blend. Serve very cold: (a) as a soup with chopped cilantro as a garnish, or (b) as a beverage or light lunch. Put all ingredients in a blender until liquid.
Cream butter and sugar until mixed well. Beat eggs. Mix chocolate well. Mix flour then put in nuts. It's now ready to bake in a 350° oven for 1/2 hour. Make frosting.
Mix all ingredients. Place in pan and press down. Let set overnight in refrigerator. Cut in slices, dip in egg and cracker crumbs and fry to light brown. Serves 10 to 12.
Spread on top of cream cheese layer. Use other half of cool whip on top. Spread evenly. Refrigerate.
Combine all ingredients and pour into buttered casserole. Bake at 350° until solid on top (approximately 45 minutes).
Beat egg, sugar, yellow mustard, vinegar and milk together. Heat until mixture comes to a boil, stirring constantly. Pour over diced potatoes. Add 1 to 4 tablespoons mayonnaise, pickle relish, onion, green pepper, olives, celery seed, salt and pepper.
Mix crackers and oleo; press into 9 x 13-inch pan. Save a few crumbs for the top. Mix puddings with milk and combine with soft ice cream; spread over crust. Top with Cool Whip. Sprinkle with the remaining crumbs and crushed candy bar. Refrigerate.
This dessert can be made in a large dish or individual dessert bowls. Crumble Oreo cookies in the bottom of the dish. Drizzle caramel topping over the cookies. Spread a layer of ice cream over the cookies. Top with a layer of Cool Whip. Store covered in the freezer until ready to serve.
Mix flour and sugar; add eggs. Beat well. Add vanilla and milk. Cook in saucepan on medium heat until thick. Add coconut. Pour in unbaked pie crust. Bake at 350° until crust is brown.
Mix soda with flour. Make a well in the flour and pour oil and buttermilk in; stir quickly with a spoon until well mixed.	Add cheese and mix well. Dough will be sticky. Drop a spoonful at a time in flour and gently shape into a ball. Place biscuits in a well-greased pan. Brush the top with oil, bake at 450 degrees for 20 minutes or until brown.	Yields 18 biscuits.
Mix all ingredients together and knead into a dough. Roll out and cut into shape. Bake at 350° until done.
Brown the chicken breasts in butter over medium-high heat for 5 minutes. Sprinkle with salt and pepper. While chicken cooks, marinate sliced mushrooms in lemon juice. Add the Madeira or sherry to the chicken in the pan; turn over. Simmer another 5 minutes or until chicken is cooked through. (Do not overcook.) Remove to warm platter.
In a large saucepan, combine sugar and flour. Stir in milk. Cook and stir until slightly thickened and bubbly. Stir in 1 cup of hot mixture into eggs. Return all to saucepan. Cook and stir 2 minutes more. Cover and chill. Stir the whipping cream, pie filling, vanilla and cinnamon into the chilled mixture. Freeze in a 4 to 5-quart ice cream freezer. Makes 4 quarts.
Mix melted butter with garlic powder and dry parsley. Brush on hot biscuits.
Mix in order given. Pour into glass dish to congeal. Serves 6.	Very good!
Beat eggs; add sugar, Karo, butter, salt and vanilla. Pour in unbaked pie shell (deep-dish). Bake at 375° for 40 minutes. Cool before serving.
Mix green pepper, pimentos, mustard, salt, white pepper, eggs and mayonnaise. Mix well. Fold in crabmeat. Makes 8 shells. Brush top with mayonnaise and paprika mixture. Bake at 350° for 20 minutes.
Layer macaroni and cheese; pour eggs and milk mix over crumbled crackers. Cook at 450° for 30 minutes.
Cream together butter, salt and vanilla. Add egg white, unbeaten and sugar. Blend with lime juice and grated rind. Beat well.
Mix meat, milk, bread and garlic salt. Place in 9-inch pie pan. Pat firmly. Put sauce over mixture. Drain mushrooms and arrange on sauce. Top with Cheddar cheese.
Alternate layers of potatoes, green pepper and onion in greased baking dish. Season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake in moderate oven at 350° for 1 1/2 hours. Serves 8.
Place lukewarm water in mixing bowl with the sugar and yeast. Add salt and 2 cups of flour. Beat for 2 minutes. Add eggs and melted shortening. Beat for 1 minute. Gradually add 4 1/2 cups flour, stirring until dough is formed.
Take a bag of corn chips, turn it sideways and trim off edge to form a lengthwise pouch. Spoon hot chili onto corn chips. Place remaining ingredients on chili and top with sour cream. Eat out of the bag with a spoon.