HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave sour cream and cream cheese for 45 seconds; stir. If lumpy, microwave 10 to 15 seconds more. Then mix taco seasoning mix in with sour cream and cream cheese. Mix red pepper seasoning in with previous ingredients. Spread mixture in pan or glass dish. Spread on thick. Layer pan in this order on top of dip: lettuce, green onions, green peppers, tomatoes and grated cheese. Serve with a big bag of tortilla chips.
Melt chocolate. Add peanuts to the melted chocolate and stir. Spoon out by teaspoonfuls onto waxed paper. Let stand at room temperature.
Beat egg and water. Combine with remaining ingredients. Shape into 1-inch balls. Bake in shallow pan for 10 to 12 minutes at 350°. Serve on cocktail picks. Makes 60 to 70.
Line Dutch oven with foil. Pour fruit on the bottom. Sprinkle cake mix on top of fruit. Pour 7-Up on top of cake mix. Cover and cook over charcoals for approximately 1 hour. While cooking, place 6 to 8 briquets on the lid to cook the top. Dab with ice cream or Cool Whip.
Preheat oven to 400°. Bake pastry pie shell for 10 minutes. Remove from oven. Reduce oven to 375°. In large bowl, beat eggs; blend in cream, dressing, chicken, cheese and pimiento. Pour into prepared shell. Bake for 40 minutes or until pie tests done. Makes 6 servings.
Put all ingredients in quart jar and shake. Pour into popsicle molds or paper cups with inserted popsicle sticks. Freeze. Tear off paper cups and eat.
Beat yolks until light on medium speed. Add sugar, then boiling water. Lower speed; add dry ingredients and beat 2 minutes. Pour in jelly roll pan lined with wax paper. Bake at 350° for 25 minutes. Roll in damp cloth while hot. Unroll, add jelly and roll up again.
Brown pork chops in a skillet. Put in a slow cooker and cover with mushroom soup. Cook on low for 8 hours.
Beat eggs; add sugar, salt and milk. Add cheeses and butter to egg mixture. (Stop here if you mix ahead of time, the night before, etc.) When ready to bake, fold in the baking powder and flour. Add sausage (can also add crumbled bacon if desired). Pour into a greased 13 x 9-inch or larger Pyrex pan. Bake 40 minutes, uncovered, at 375°.
Wash brine from corned beef using 3 to 4 waters. Cover with cold water. Add garlic and peppercorns; simmer until meat is tender (1 1/2 hours for young beef or up to 5 hours for older beef). Add carrots and onions for last hour of cooking. Add cabbage the last 20 minutes. Serve corned beef on platter with vegetables around it. Makes 6 to 8 servings.
Make a skillet of cornbread using skim milk, Egg Beaters and 1 onion. This can be made the day before. Crumble cornbread and hamburger buns. Mix together. Add Mrs. Dash and black pepper. Mash the cooked squash in cornbread mix. Add chicken broth. Cook in Teflon skillet until consistency wanted or bake in oven at 350°.
Place American cheese and miniature frankfurters on crackers. Toast in toaster oven or broiler until cheese is melted.
Melt margarine in saucepan. Saute onions and celery until crisp-tender. Stir in flour, salt, pepper and rosemary. Add chicken broth and milk. Stir until thickened. Add wild rice and chicken. Heat through.
Mix sour cream and soda and set aside. Cream shortening, butter and sugar together and add eggs. Blend in sour cream mixture; add flour, baking powder and vanilla. Roll out dough and cut with cookie cutters. Bake at 350° for 8 to 10 minutes, depending on thickness of dough.
Cook on low heat for a couple of hours. Add tomato sauce and paste last. Add a pinch of cinnamon and cook until thick. Add a beef bouillon cube.
Mix cream cheese, cottage cheese and taco seasoning. (A food processor works well.) Layer mixture, lettuce, onion, black olives and Cheddar cheese. Cover with salsa and Cheddar cheese. Serve with tortilla chips.
In large bowl, combine undrained pineapple, undrained mandarin oranges and undrained fruit cocktail with flaked coconut and lemon juice. Sprinkle lemon pudding mix over fruits and lightly combine. Just before serving, add bananas and top with whipped topping.
Mix all ingredients; drop by 1/2 teaspoon onto ungreased cookie sheets about 2 inches apart. Bake at 375° for 7 minutes. Cool on pan, then remove.
Dice up onion; wet crackers and squeeze out water. Beat eggs. Mix this with ground beef (with hands). Add salt and pepper to taste. Place in a baking pan. Bake at 350° for about 15 minutes. Drain fat and spread ketchup over top. Drain fat as it accumulates. Baking time: about 45 to 60 minutes, according to your oven.
Preheat oven to 350°. In large saucepan sprayed with Pam and over very low heat, melt chips and butter. Stir occasionally until well blended; remove from heat. Add baking mix, sweetened condensed milk and egg; stir well. Stir in nuts. Spray Pam on bottom and sides of 13 x 9-inch baking dish. Pour brownie mixture into dish. Bake for 20 to 25 minutes; cool slightly. Cut into squares.
Cook pinto beans in water until juice is a little thick (about 1 1/2 to 2 hours). Do not add oil or anything to pinto beans while cooking. Brown ground turkey or hamburger. Rinse with hot water. Drain, then add pinto beans. Add green beans (drained), green pepper, banana peppers, tomatoes, salt and pepper.
Combine cheeses and set aside to use as filling. Saute chopped onions or steam until tender in microwave. Add cream of chicken soup, sour cream and green chilies. Heat almost to boiling. Put 2 or 3 tablespoons of cheese mixture in tortilla. Cover with 2 or 3 tablespoons of soup mixture, then roll and arrange in a shallow baking dish. Top enchiladas with remaining soup mixture, then top with remaining cheese. Bake at 350° for 20 minutes or until thoroughly heated.
Chop tomatoes	first in enamelware pan and pour salt over. Let stand	while chopping	onions	and peppers. When everything is chopped, pour briny water off tomatoes and add all ingredients together and simmer slowly until peppers and tomatoes are tender and change color. Do not overcook. Do not boil. Makes 14 pints. Very good with fish.
Mix dry angel food cake mix, lemon pie filling and coconut. Bake in 10 x 15-inch cookie sheet for 20 to 25 minutes at 350°. Top with cream cheese frosting.
Sift together flour and salt, set aside. Combine together next four ingredients and 1/2 c. of flour mixture.	In a mixing bowl, cream together butter, sugar and eggs; adding one at a time. Add soda and buttermilk, mix well.	Then add flour and fruit mixture alternating until it is blended. Pour batter into a 10 inch tube pan; bake at 300° for two hours or more.
Scrub the potatoes and peel a strip of skin from around the center of each potato, about 1/2-inch wide. Place the potatoes in a pan and add boiling water to a depth of 2-inches. Add 1/2 teaspoon salt. Bring to a boil. Cover; boil gently for 20 minutes or until the potatoes are tender. Drain. Return to the heat for several minutes to dry out.
Mix melted butter and brown sugar together. Add eggs; mix well. Add flour and continue beating. Add coconut and pecans. Pour into a greased baking pan. Bake at 350° for 30 minutes or until brown. Top with pecans dipped in melted caramels. Place pecans on top of chewy cake. Cut into squares.
If you want to make a chicken pie, double the dumpling recipe and make a topping for the chicken and dumplings.
Beat eggs. Add salt and pepper (optional). Dunk bread in egg mixture, both sides, then into crushed corn flake mixture. Fry in pan with a little margarine or butter until golden brown.
Mash up together and form ball. Sprinkle with seasoned salt. Serve with chips or crackers.
Cream butter, sugar and vanilla. Add beaten egg. Sift dry ingredients. Add to butter mixture alternately with milk. Pour batter into an 8-inch greased pan. Press blueberries into top of batter. Bake at 350° for 45 minutes.
In small bowl, combine cucumbers, pepper, carrot, taco sauce, green chillies and parsley until well blended. Spoon a rounded teaspoonful mixture onto each Triscuits; top with a dollop of guacamole.
Slice eggs in half. Smash egg yolks until smooth and spreadable. Add remaining ingredients. Re-fill egg whites.
Mix ingredients together. Fill greased muffin cups half full. Do not let rise. Bake at 375 degrees until brown. Makes 12.
Melt butter in a large baking pan. Mix water and soup well. Add to pan. Sprinkle rice over all. Salt and pepper chicken and lay on rice. (Use salt lightly.) Sprinkle bouillon crystals on top of chicken. Cover with foil and bake 45 minutes at 400°. Take foil off and brown chicken, about 15 minutes.
Beat egg whites and gradually add gelatin, beat until dissolved. Combine sugar, corn syrup and water. Bring to boil to firm ball stage. Add to egg whites. Beat until loses gloss. Add cherries and nuts. Drop by spoonful.
Slice dinner rolls in half. Flip open and set aside. In a bowl mix melted butter, poppy seeds, and minced onion. Brush mixture on inside of bread. Layer with ham and cheese. Put top of bread back on and layer with butter mixture. Bake at 350° for 10 minutes. Slice along slots.
Cream margarine and sugar; add eggs, one at a time, beating after each addition. Add flavorings; alternate flour and milk, beating after each addition. Bake at 325° for 60 minutes in a greased and floured tube or Bundt pan. Cool partially in the pan. Glaze with confectioners sugar and orange juice.
Beat well the milk, cream cheese and peanut butter. Add vanilla, powdered sugar and Cool Whip. Mix until fluffy. Pour into already made pie crust. Refrigerate 8 hours. Cut and serve.
Mix and pour into crust. Chill until serving time. Can sprinkle nuts on top.
Brown and crumble ground beef. Drain off fat. Add taco seasoning with just a little water (2 tablespoons). Cook and stir for a few minutes. Cool. Toss all salad ingredients together. Just before serving, add broken up chips and hamburger mixture. Use full bottle of dressing.
Dissolve Jell-O in boiling water. Add frozen strawberries, including juice. To help fruit thaw, cut through the blocks. Add pineapple and juice. Work quickly before mixture begins to set. Pour 1/2 of the mixture into a 13 x 7 x 2-inch flat container. Spread sour cream on top. Add remainder of gelatin mixture as a third layer. Refrigerate for gelatin to set.
Coat chicken with Bisquick. Fry in oil until brown. Put in pot with water to cover. Add onion, celery and carrots. Cook 45 minutes. Add chicken soup.
In large saucepot, heat oil. Add flour and cook over low heat, stirring often, until roux turns dark brown and develops a nut-like aroma. Add onions, celery, green pepper and garlic and cook until vegetables are tender. Slowly add chicken broth, a little at a time, stirring after each addition; bring to a boil. In separate skillet, brown chicken pieces until golden in color and add to pot with tomatoes, bay leaf and pepper sauce. Simmer, uncovered, 45 minutes. Add shrimp and okra; cook 10 minutes longer. Serve with rice. Makes 6 to 8 servings.
Mix ground beef, eggs, salt and pepper well; shape into bite size balls. Place balls into a shallow baking dish. Mix and heat chili sauce, grape	jelly and lemon juice until melted. Pour heated mixture over meat balls. Bake covered at 350° for 1 hour, then uncovered for 30 minutes. Good and easy appetizer.
Mix 1/2 cup sugar, flour, baking powder and milk together. Pour batter into large pie dish. Add fruit with 3/4 cup sugar per pint of fruit. Add cinnamon to apples or nutmeg to peaches. Bake at 375° until brown. Top with vanilla ice cream.
Mix all ingredients. Spray baking dish with Pam or other vegetable oil spray. Bake at 350° for 45 minutes. Can bake 1/2 and freeze the other 1/2 for later use. Freezes very well in Ziploc bag.
Cook the frozen green beans as directed on package. Place the cooked green beans in a baking dish. Mix the 2 cans of mushroom soup (uncooked) with the beans. Place the onion rings on top of the green bean mixture. Bake at 350° for 30 minutes.
Combine all ingredients, except vegetable cooking spray. Pour into baking dish coated with vegetable cooking spray. Bake at 325° for 35 to 40 minutes, or until firm. Yields 6 servings.
Saute cabbage, celery, pepper and onion in oil over low heat 10 minutes. Add soy sauce and paprika. Stir and serve.
Bring 4 cups sugar and 3 cups water to a boil for 5 minutes and allow to cool completely. Add remaining ingredients. Refrigerate overnight or freeze about 16 hours so it will be icy.
Melt margarine; combine soup, rice and almonds or mushrooms; stir and put in deep dish. Bake at 350° for 1 hour or longer if rice needs more time.
Cream together oil and sugar until fluffy. Add eggs. Sift flour, then sift again with spices added. Mix baking soda with 2 teaspoons water and add to oil/sugar mixture. Add molasses, then add the flour and spices. Lastly, mix in the hot water. Pour mixture in greased and floured 9 x 13-inch pan. Bake at 300° for about 45 minutes.
Mix ingredients. Bake 30 or 40 minutes at 350°. Cut into squares.
Melt margarine in a skillet. Add sugar, egg and dates. Stir all ingredients over low burner until thick. Take off burner and add the vanilla, pecans and Rice Krispies. Stir together. Take some coconut and spoon the ingredients in it. Roll in balls.
Cook spinach according to directions; drain well. Mix with other ingredients and bake at 325° for 45 minutes. Sprinkle crushed corn flakes on top and return to oven for an extra 5 minutes.
In medium saucepan, melt butter over medium-low heat. Add marshmallows. Stir until melted. Pour over popcorn, mixing well. With buttered hands, form into balls. Makes 12 medium balls.
Heat sugar and karo syrup to boiling. Stir in peanut butter, then Rice Krispies. Drop by spoonfuls on wax paper; cool.
Thoroughly mix all ingredients. Shape into a ball and refrigerate 24 hours. Roll in chopped nuts and serve.
Combine all ingredients in a large bowl; stir until sugar is dissolved. Pour mixture into freezer can of a 1-gallon freezer. Freeze according to manufacturer's instructions. Let ripen for 1 hour.
Combine hamburger, cottage cheese and Mozzarella cheese. Fill manicotti shells with 1/4 of filling and place in baking dish. Cover with spaghetti sauce. Sprinkle with remainder of filling. May include Parmesan cheese and oregano. Bake at 350° for 1 hour. Double this recipe for a 9 x 13 pan and bake a little longer.
Boil sugar and water 2 minutes. Cool and add fruit. Line cupcake pans with paper liners. Pat mixture into cupcake liners and freeze. After freezing you can place fruit cups into storage containers and store in freezer until ready to eat. Good for dessert or snack.
Sift flour. Measure and sift three times with baking powder, salt and nutmeg. Cream sugar and shortening. Add milk with soda, then eggs and flour. Roll and cut out. Bake at 350° for 8 to 10 minutes.
In a small bowl, combine oil and morsels. Microwave on High 1 1/2 minutes until morsels melt. Stir in peanut butter. Pour over cereal.
Put sugar, corn syrup, water, salt and peanuts into a 2-quart microwave measuring cup. Do not cover. Cook on High for 5 minutes. Stir. Cook on High for 13 to 15 minutes, until hard crack stage (300° on the candy thermometer). Check temperature several times during the last few minutes. Do not leave thermometer in microwave. Stir in butter, soda and vanilla until light and bubbly. Pour onto buttered cookie sheet. Spread. Cool. Break into pieces.
Brown hamburger meat or sausage. Drain and set aside. Melt cheese and add Ro-Tel. Mix well. Stir in cream of mushroom soup, sour cream and can of mushrooms. Add meat. Mix well. Serve warm.
Sift all ingredients into an 8-inch square baking pan. Make 3 holes in the mixture. Drop in one hole 1 teaspoon vanilla, into the next hole put 1 teaspoon vinegar and in the last hole put 5 tablespoons melted shortening. Pour 1 cup of water over all. Mix well. Bake for 30 to 45 minutes at 350°.
Place all ingredients in crock-pot until hot, stirring occasionally. Serve with chips. Double for more than 12 people.
Add the eggs to the bananas. Beat well. Add the shortening to the sugar. Mix. Mix all the dry ingredients with the nuts. Add the dry ingredients to the wet all at once and beat only until dampened. Bake in a well-greased pan at 350° for 50 minutes.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan on bottom only. In medium mixing bowl, cream sugar and butter. Add flour, baking soda, cinnamon, salt, nutmeg, cloves, zucchini, milk, eggs and nuts. Beat at low speed of electric mixer until blended, scraping bowl frequently. Pour into prepared pan. Bake at 350° for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool on wire rack. Makes 1 loaf.
Chop very fine the first 4 ingredients; layer in Pyrex dish. Mix cottage cheese and Miracle Whip together; spread over this. Sprinkle Cheddar cheese and bacon bits over the top.
Rinse rice; drain. In 2-quart boiler, add rice and all ingredients. Bring to boil; reduce to low heat. Cover and cook 25 to 30 minutes. Remove from heat and fluff. Serve with additional picante sauce if desired.
Cook sausage in skillet until brown. Add additional ingredients. Simmer for 1 hour. Serve over rice.
Spread 1 cup Cool Whip on bottom of pie crust. Freeze 10 minutes. Carefully spread fudge sauce over topping. Stir milk into peanut butter in a large bowl until smooth. Add pudding mix. Beat with a wire whisk for 1 to 2 minutes. Gently stir in remaining topping. Carefully spoon over fudge sauce. Freeze 4 hours or overnight until firm. Let stand 15 minutes or until pie can be cut easily. Store leftover pie in freezer. Serves 8.
Parboil onions for 10 minutes, drain. Mix soup, onions, milk and crackers. Put in casserole dish and dot with butter. Bake at 350° for 40 minutes, uncovered.
Bring water and salt to boil; add chopped apples and raisins and cook 1 minute. Add oatmeal and cinnamon. Reduce heat; cover. Stir occasionally. Sprinkle each dish with 1/2 teaspoon sugar each when serving.
Heat bacon drippings. Add remaining ingredients. Simmer, covered, for 15 to 30 minutes, stirring occasionally until tender.
Unroll crescent rolls into a 9 x 13-inch baking dish. Spread crumbled sausage on top of crescent rolls. Spread frozen hash browns over sausage layer. Mix eggs and milk together. Then pour evenly over the hash brown layer. Cover with cheese. Bake at 350° for 20 to 25 minutes.
Toss sliced spuds, chopped onions and diced ham in large bowl, mixing well. Combine flour and seasoning; mix well and toss with spud mixture until evenly distributed. Spread in large, greased flat pan (9 x 13-inch or 12 x 17-inch). Pour milk over spuds; cover pan with foil and bake in 350° oven for 1 hour and 20 minutes, or until spuds are almost fork-tender. Uncover; bake 10 minutes more. Remove from oven and sprinkle with grated cheese. Allow to sit 5 minutes to melt cheese; serve. Makes 12 generous servings.
Strain oysters, reserving 1/4 cup liquor. Combine crumbs, butter and salt. Spread 1/3 of crumbs in an 8 x 1 1/2-inch round casserole dish coated with vegetable spray. Cover with half the oysters; sprinkle with pepper. Repeat layers. Combine cream, oyster liquor and Worcestershire sauce and pour over oysters. Top with lots of crumbs. Bake at 350° for 40 minutes. Serves 6.
Cut chicken into 1-inch pieces. Heat 3-inches vegetable oil in large heavy saucepan over medium-high heat until oil reaches 375°; adjust heat to maintain temperature. Meanwhile, beat egg and water in large bowl until well mixed. Add flour, sesame seed and salt, stirring to form smooth batter. Dip chicken pieces into batter, draining off excess. Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown. Enjoy.
Melt 1 stick of butter. Mix with graham cracker crumbs. Pat into a 13 x 9 x 2-inch pan.
After broiling chicken, strain off the broth. Mix the broth, the 2 cans of soup and the diced onion in a large broiler. Bring this mixture to a broil. Then reduce heat and simmer until onions are fully cooked. Pour this mixture over the crumbled cornbread and mix. Then add poultry seasoning. After seasoning to your taste, debone the chicken and add the chicken chunks to the mixture. Bake in large pan for 30 minutes or until top of dressing is lightly browned. Bake at 350°. This is great and what makes it an even more special dish is that my grandmother taught me how to cook it. Believe me, she is a great cook!
Put graham cracker crumbs, miniature marshmallows, coconut and walnuts in big bowl. Beat eggs, sugar and margarine together. Cook on low heat for 10 minutes. Stir often as it burns easily. Melt butterscotch chips and add the peanut butter. Pour cooked ingredients over first 4 ingredients in bowl. Mix well and put in 9 x 13-inch pan. Top with last 2 mixtures for frosting. Keep in refrigerator. Also can be frozen.
Heat oven to 350°. Grease baking pan, 13 x 9 x 2-inches. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake 30 minutes or until brownies start to pull away from sides of pan. Do not overbake. Cool slightly. Cut into bars, about 2 x 1 1/2-inches. Makes about 32 cookies.
Wash potatoes well and cut each into 8 wedges; set aside. Combine cheese, salt, garlic powder and paprika. Stir well. Dip potato wedges in melted margarine. Arrange in a single layer in a lightly greased 15 x 10 x 1-inch pan. Sprinkle cheese mixture over potatoes. Bake at 375° for 40 minutes or until potatoes are tender and browned.
Mix well all ingredients. Roll into small balls. Bake for 10 to 12 minutes at 350°.
Prepare pudding mixes as directed on package using 2 cups milk. Stir in cinnamon and nutmeg. Slice bananas; fold into pudding with sour cream. Before pudding sets, pour into trifle bowl or 8 x 8 x 2-inch glass pan. Line immediately with ladyfingers. Refrigerate 1 hour before serving. Makes 9 servings.
Beat eggs, sugar and pudding well. Stir in half and half and vanilla. Add whole milk to top of paddle in freezer. Makes 1 gallon!
Cut steak into bite size pieces. Cook in large Dutch pot or in large container to put in the oven. Add onion and tomatoes to steak; cook on medium heat for 2 to 2 1/2 hours, or until meat is tender. Serve with mashed potatoes. While cooking, sprinkle with parsley.
Mix ingredients thoroughly. Bake at 325° for 45 to 50 minutes.
Cook limas and broccoli according to package directions. Do not salt. Drain. Mix sour cream, water chestnuts and soups. Combine vegetables and soup mixture. Spread in buttered 1 1/2-quart casserole. Melt oleo and mix with cereal. Spread on top of vegetables. Bake, uncovered, in 350° oven for 30 minutes. Serves 8.
Cream together sugars and Crisco. Sift flour, soda and salt together; add to sugar and Crisco. Add eggs and vanilla. Mix 3 cups of oatmeal. Bake at 350° for 12 to 15 minutes. Drop by tablespoonfuls onto cookie sheet.
Mix all ingredients thoroughly. Store in tight container. Shake jar before using. Use about 2 teaspoons of mix per cup of very hot water.
Parboil ribs about 30 minutes. Combine all ingredients for sauce. Marinate ribs in sauce at least 2 hours. Bake in 350° oven or barbecue.
Combine vegetable oil and sugar. Add eggs, apples and vanilla. Sift flour, soda, cinnamon and salt. Mix and add nuts. Bake in a greased and floured oblong glass pan for 1 hour at 350°.
Bring to a boil the first 4 ingredients and boil for 1 minute. Remove from heat. Mix the next 3 ingredients and add to the heated mixture.
Stir into a ball and knead. Roll very thin on a floured surface. Bake, ungreased, approximately 20 minutes at 275°. May take less time, depending on oven. Don't let get too done and brittle.
Line cookie sheet with foil; spray with Pam. Unwrap Kisses. Line sheet with saltines. Put butter and sugar in pan; bring to a boil and boil for 3 minutes. Pour mixture evenly over crackers. Bake at 400° for 5 minutes. Immediately spread (unmelted) Kisses or bits evenly over crackers. As chocolate melts, spread chocolate evenly. Sprinkle with chopped nuts. Cool in fridge; cut into squares.
Sprinkle apples with lemon juice to coat apples. Mix all ingredients with enough Miracle Whip to moisten. Pour into serving bowl and sprinkle a few nuts on top.
Place flour tortillas on work surface. Divide and layer sliced carrot, squash, scallions, red peppers and chicken in the center of each tortilla. Roll up tortilla, enclosing filling. Slice in half.