HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mayonnaise, sour cream and taco seasoning mix. Spread bean dip in bottom of serving dish, leaving room at edges for tortilla chips. Spread taco mixture over top of bean dip. Add tomatoes, olives and onions. Top with shredded cheese. Place tortilla chips along edges of serving dish. Serve with additional tortilla chips for scooping. Makes 25 servings.
Heat sugar, vinegar, vegetable oil, salt, pepper and celery seed, but do not boil. Shred cabbage, green pepper and onion. Pour hot syrup over shredded vegetables. Mix well. Will keep 2 weeks.
Combine the vinegar, sugar and celery seed and bring to a boil. Cool and pour over kraut mixture. Refrigerate for 24 hours.
Beat two egg whites until stiff. Add 2 tablespoons of sugar and set aside. Beat margarine, sugar, egg yolk and salt. Add vanilla to milk. Add baking powder to flour. Add liquid and dry alternately as you mix. Fold in beaten egg whites. Put in a greased and floured 9-inch pan. Bake 30 minutes at 350° until done and golden brown.
Dissolve Jell-O in hot water and add other ingredients. Top with salad dressing mixed with cream.
Place chicken, carrots, potatoes, onions, wine and broth in small roasting pan. Season with salt and pepper. Roast, uncovered, at 400°, basting chicken and vegetables. Cook bacon until browned, not crisp. Add garlic and mushrooms. Saute until mushrooms are lightly browned. Add to roasting pan after chicken has cooked 30 minutes. Roast for an additional 15 to 20 minutes. Remove chicken and vegetables to a platter; keep warm.
Use the flour and oil to make a roux. Chop onion, celery, pepper and okra. Put in pot with water to boil. Add tomatoes; cook until done. Put into blender until blended. Add 1 gallon water to roux. Add blended vegetables. Stir well. Bring to boil. Add crab meat and crab boil. Add peeled shrimp. May use more shrimp if desired. Cook until shrimp are done. Add file. Serve with rice.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. (Chill 5 minutes.) Whip the cream according to directions and fold into pudding mixture. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill.
Cut cooked potatoes in half and scoop out pulp (about 8 cups) into large bowl of electric mixer. Beat at medium speed until smooth.
Drain pineapple well, reserving two tablespoons syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill until firm.
Sift the flour and then again with baking powder and salt. Cut in the margarine and slowly add water to make a pliable dough. Make 12 balls. Cover with wax paper and let stand for 15 to 20 minutes. Roll out into circles on a floured surface. Fry in an ungreased hot griddle.
Mix all together. Put into a 9 x 9 x 2-inch pan. Top with nuts and cherries. Chill.
Heat oven to 375°. Cream butter and sugar. Add other ingredients. Roll 1/4-inch thick on floured surface. Cut out shapes. (Grandma Ruth made bells!) Bake on ungreased baking sheet. Cool. May be frosted with thin icing. Bake for 10 minutes.
Let cream cheese and margarine soften. Add sugar and vanilla. Use mixer to blend all ingredients. If frosting is too soft to spread, refrigerate a few minutes.
In a large frying pan, put in the butter. Add mushrooms and saute 3 minutes. Add some minced onions. Saute some more until onions turn translucent yellow. Throw in hamburger and smash it all around until it turns dark grayish brown. Drain off liquid. Add 1/2 cup sour cream and simmer while preparing rice or noodles. Put the rice or noodles on the plates. Plop on the junk from the frying pan and add a blob of sour cream on top of it all. Makes 4 to 8 servings.
Heat the first 3 ingredients together. Sprinkle some nuts on bottom of pan. Pour half of syrup mixture over nuts and put biscuits on end so they touch each other. Place rest of nuts and syrup over biscuits. Bake at 350° for 20 to 25 minutes.
Place the first four ingredients in a saucepan and barely bring to a boil. Pour this over sugar, salt and flour. Mix and add eggs, soda, buttermilk and vanilla. Bake at 350° for about 25 minutes.
Put dry ingredients in pan. Beat eggs separately. Add to dry ingredients. Add milk, stirring in a little at a time to avoid lumps. Set pan in boiling water (double boiler). Stir until it thickens. Test on a wooden spoon. Coats spoon when done. Use a drop of yellow food coloring to add color and add vanilla. Do not let it curd, but cook until it coats wooden spoon.
Blend sugar, ketchup and whiskey in heavy pan. Cook over medium heat, stirring occasionally, until mixture thickens. Cut franks into fourths. Add to sauce and cook until hot. It will take about 30 to 40 minutes for sauce to thicken, another 10 to 15 minutes for franks to cook.
Combine all ingredients. Put small amount in palm of hand. Place cherry in center and roll into a ball. Roll in graham cracker crumbs. Let stand a few hours.
Whip all together with an electric portable beater or hand beater until well mixed and smooth. Chill before using. Keeps for a week under refrigeration.
Heat oven to 375°. Separate rolls into 4 squares. Mix remaining ingredients, except crumbs and butter. Divide mixture evenly on middle of each dough square. Roll dough around mixture; pinch edges. Place on cookie sheet. Put crumbs and butter on top of each roll. Bake for 15 to 20 minutes. Serves 4.
In large frying pan, saute onion in oil; push to sides of the pan. Add ground chuck or sirloin and saute until brown, stirring. Add taco seasoning and water. Cover and simmer for 10 minutes. Remove from heat and add corn. Reserve 1/3 cup olives for topping. Coarsely chop remainder and add to meat mixture.
Place cream cheese, cottage cheese and mayonnaise in bowl. Beat until blended, about 1 minute. Scrape bowl. Add remaining ingredients and combine. Refrigerate until serving. Serve with assorted crackers or raw vegetables. Yields 3 cups.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes after mixture comes to a boil. Remove from stove. Quickly add oats, nuts, peanut butter and vanilla; beat until well blended. Spoon out onto waxed paper into cookie size portions.
Boil 1 whole chicken until it is done; remove from broth and set aside to cool. Measure 1 1/2 cups of broth. Chop 1 large onion and cook in broth until tender. Crush tortilla chips; add in large bowl to taco sauce, stewed tomatoes, soups, chicken broth with onion and the boned chicken and salt and pepper to taste. Add to casserole dish; top with cheese. Bake at 350° until cheese bubbles.
Proof the yeast in the water and a little of the sugar. Add the rest of the ingredients except for 2 cups of flour. Beat well. Add the remaining two cups of flour. Mix until very smooth and velvety. Scrape down the sides of the bowl, cover with a cloth and let rise in a warm place until double in bulk.
Mix all ingredients together. Marinate tenderloins for at least 24 hours, covered in refrigerator. Preheat grill. Cook on hot grill 6 minutes on each of four sides, total of 24 minutes.
Mix all ingredients in one bowl. Pour into cake pan. Bake at 325° to 350° for 45 minutes to 1 hour.
In 2 or 3-quart casserole, either layer or mix potatoes and onion. As you layer, sprinkle with oregano, salt and parsley. Dot with margarine. Slice tomatoes thin. Place on top of potato and onion mixture. Cover with plastic wrap. Punch 1 hole in center of plastic wrap. Microwave on High for 20 minutes. Check for tenderness. Sprinkle Cheddar cheese on top of tomatoes. Cover with plastic wrap. Let set 6 to 8 minutes before serving.
Prepare stuffing according to package directions, omitting butter. Spread in greased 10 x 13-inch casserole dish. Top with chicken breasts. Salt and pepper each breast and top each breast with a pat of butter. Bake, uncovered, at 325° for 45 minutes. Remove from oven and pour gravy on top. Return to oven until hot, about 10 more minutes.
Heat first five ingredients together in a saucepan, stirring to blend. In an 8 x 8-inch square pan, combine oats, rice cereal, coconut and peanuts. Pour honey mixture over dry ingredients. Mix until thoroughly coated. Pack mixture firmly into pan. Bake at 350° for 15 to 20 minutes. Cool and cut into 16 bars.
Use flat plan like roasting pan or flat casserole dish. Use medium yellow onions. If there is soil on onions, wipe off gently. Do not take off skins. Take 7 or 8 onions root ends off slightly so onions can stand up in pan. Cut other ends a little. Stand onions in pan in rows in one layer.
Finely chop oysters. Combine with olives and just enough mayonnaise to bind them together. Chill before serving. Serve with your favorite crackers, rounds or chips. Yields 1 cup.
Mix all ingredients until smooth by hand. Form into loaf and bake in a 350° oven for about 1 hour. Drain juices off as they form while baking. Last fifteen minutes top with 1/2 cup mushroom spaghetti sauce.
Use 9 x 13-inch pan. Layer bread, ham and cheese. Add melted margarine. Sprinkle with 1 tablespoon flour. Beat eggs and milk. Add mustard. Pour over bread, ham and cheese. Refrigerate overnight. Bake at 350° for 1 hour.
Drain fruit cocktail and pineapple. Place over cut up marshmallows and let stand for 1 hour. Mix together cream cheese and salad dressing; add to fruit. Whip cream and fold into mixture. Refrigerate to mold in 13 x 9 x 2-inch cake pan. Serves 12 to 15.
In a medium bowl, mix 1 tablespoon soy sauce, 1 teaspoon sesame oil, crushed garlic, sugar and crushed red pepper. Stir in beef and marinate, covered, for 20 minutes at room temperature.
Cream softened cream cheese with milk, Worcestershire sauce and pepper. Crumble Roquefort cheese into mixture and mix well. Chill.
Saute onion in 1 stick of margarine and 1 pound ground beef. Cook tomato sauce or Prego or Ragu, garlic power and sugar. If too thick, may add a little water. Cook spaghetti; drain. Mix 1 stick of margarine and sour cream. Layer spaghetti and sauce. Sprinkle Parmesan cheese on each layer. Top with Mozzarella cheese. Bake at 350° until cheese melts.
Beat eggs first. Beat butter and Crisco. Add sugar. Add eggs. Add milk and flour, one cup at a time. Bake at 325°.
Cook sugar and milk until sugar is dissolved. Add flour, butter and peanut butter and cook until thick. Spread on your favorite cake.
Make graham cracker crust for bottom layer (using a pan or Pyrex baking dish about 8 x 13-inches). Mix cream cheese, sugar and milk; spread over crust. Sprinkle some chopped pecans on top. Spread on Dream Whip (make this layer as thick as possible). Spread cherry pie filling on top (I use Thank You brand). Refrigerate until ready to serve.
Place a layer of cabbage in the bottom of a large stockpot (or crock-pot). Next, add a layer of mushrooms, then onions and finally a layer of the kielbasa. Season. Repeat layering process, seasoning between each layer. Cover with water. Place lid on the pot and cook until tender.
Drain gelatin in boiling water. Cool and add frozen orange juice; stir to melt. Chill until slightly syrupy. Add remaining ingredients. Pour into 9 x 13-inch pan or similar size mold.
Put shortening, salt and sugar in a large bowl. Scald milk and pour over mixture. Cool to lukewarm. Meanwhile, combine water and the yeast; let stand 5 minutes. Stir and add to cooled milk mixture. Stir in egg. Add flour and stir until thoroughly combined. Cover bowl with greased wax paper and cleaned tea towel; let rise in warm place until doubled, about 1 hour. Punch down; dust hands with flour and shape into buns. Place on greased cookie sheet; let rise until almost doubled, 30 to 40 minutes. Bake at 375° for 10 to 15 minutes.
Mix and put into a lightly greased 1 1/2-quart mold. Chill overnight. Serves 10 to 12.
Pour over meat loaf. Continue to bake 1 to 1 1/4 hours, basting occasionally. This meat loaf has a slight barbecue taste.
In covered blender, blend strawberries and undiluted lemonade concentrate until mixed well. Pour mixture into chilled punch bowl. Add sugar, ginger ale, club soda and ice cubes. Stir until sugar is dissolved. Add orange slice before serving.
Thaw strawberries. Mix ingredients together the length of time on package directions. Pour into greased and floured tube pan. Bake 1 hour at 325°. Frost with Cool Whip or Fluffy Frosting.
Saturate party rye bread in melted butter and bake until crispy. (Use a frying pan on top of the stove.) Drain artichokes and cut each into 3 to 4 pieces. Place 1 piece of artichoke on the toasted bread and sprinkle with Lawry's seasoned salt. Place a dollop of Hellmann's mayonnaise on top of each one and sprinkle with lots of Parmesan cheese. Broil until cheese is melted.
Crush cookies; mix with butter. Save 1/2 cup for top. Press in 13 x 9-inch pan. Cream together 6 ounces Cool Whip and cream cheese. Spread on crumbs. Mix 2 1/2 cups milk with pudding; pour over top. Put remainder of Cool Whip on top and sprinkle remainder of cookies.
Rinse shrimp; crumple. Put together and form a ball. Pour shrimp sauce over the ball when ready to serve.
Place carrots in 3 1/2 to 4-quart slow cooker. Top with chicken; sprinkle with red pepper. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when center of thickest pieces are cut. Drain and discard liquid from slow cooker. Top with pineapple and bell pepper mixture. Cover and cook on high heat setting 45 to 60 minutes or until vegetables are tender. Serve with rice. Makes 6 servings.
To 1 cup water add sugar and bring to a boil. Add rest of ingredients and mix well. Then bring to a boil again. Add 1 teaspoon cornstarch, dissolved in a small amount of cold water. Stir until mixture thickens slightly. Serve hot on ham.
Preheat oven to 325°. Grease and flour 13 x 9 x 2-inch baking pan. In large bowl sift first 6 items. Add apples, nuts, butter and eggs. It will be thick. Pour into pan and bake 1 hour or until top springs back.
Mix Bisquick, milk and cheese. Bake at 400° until brown. Mix butter and garlic salt. Brush on rolls as soon as removed from oven.
Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed until light and fluffy. Gradually add whipped topping and powdered sugar and continue beating until smooth. Freeze overnight or for 8 hours.
Combine dry ingredients in large bowl. Add eggs and oil, stirring. Do not beat. Stir in vanilla, pineapple, bananas and pecans. Spoon batter into floured and greased tube pan (for uniced cake) and bake at 350° for 55 to 60 minutes. Cool in pan for 10 minutes. Cool completely on racks or spoon batter into 3 (9-inch) well greased and floured cake pans. Bake at 350° for 25 to 30 minutes; remove from pans. Cool completely and frost with Cream Cheese Frosting.
Cook tortellini as directed. Drain with cold water and cool. Add dressing, pepperoni, olives, onions and Parmesan cheese. Mix thoroughly and chill 2 hours. Serve cold with sandwiches as you would any salad.
Put in quantities that you desire. Fold up in a square of heavy duty aluminum foil. Place in hot coals for 15 minutes, turn and cook 15 minutes longer.
Mix well the Jell-O and boiling water. Stir in pineapple and blueberry pie filling. Pour in dish and chill until firm.
Mix cranberries, soup mix and French dressing. Put chicken into a 9 x 13-inch casserole and pour mixture over chicken pieces; marinate covered in refrigerator overnight. Bake in marinade uncovered at 350° for 45 minutes.
Dissolve yeast in warm water. Cream the sugar and butter in a very large container with cover. Add egg and yeast. Carefully stir in flour. Mix well. Put airtight lid on bowl and refrigerate overnight. Do not stir.
Place first 5 ingredients in large kettle, bring to boil, reduce heat and simmer, covered, 1 1/2 hours or until tender.
Combine first 4 ingredients and beat 2 minutes. Mix remaining ingredients in with first and bake for 35 minutes at 350°.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Cook beef and onion on medium heat until it loses its red color; spoon off excess fat. Season with salt and pepper. Spread meat in baking dish. Cover with undiluted soup and top with single layer of Tater Tots. Bake 45 minutes or until it is hot and bubbly in center.
Combine rhubarb, white sugar and 3 tablespoons flour. Place in shallow 10 x 10-inch greased baking pan. Combine remaining ingredients. Mix with pastry blender. Spoon over rhubarb mixture. Bake 40 minutes in a 375° oven. Serve warm with whipped cream.
Cook rice, milk, salt, cinnamon and cloves for 1 hour in a double boiler. Stir occasionally.	Remove spices.	Add sugar, eggs and	vanilla. Pour	into greased casserole. Sprinkle lightly with cinnamon. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease baking dish, which has a cover. Mix crumbs, pepper and salt in shallow bowl. Dip potatoes in oil, then roll in crumb mixture. Place in baking dish and sprinkle with paprika. Cover and bake for 1 1/2 hours or until tender.
Combine first eleven ingredients. Add the flour, then the oatmeal, nuts and raisins. Chill thoroughly. Drop by tablespoon and flatten. Bake at 375° for 10 minutes. Yields 7 dozen. Dough or cookies freeze well.
Cream together butter, cream cheese and 10x sugar. Then add milk and pudding; mix thoroughly. Fold in the Cool Whip. Crush Oreos. Line flowerpot with foil. Layer cookie crumbs, then pudding. Repeat, ending with cookies on top. Refrigerate overnight. Add gummy worms.
Combine all ingredients. Mix well. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Sprinkle with powdered sugar.
Cream shortening, butter and sugar	until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine	flour,	soda and salt; add to creamed mixture alternately with buttermilk; beginning and ending with flour mixture. Beat well after each addition. Stir	in vanilla and coconut. Beat egg whites until frothy; add cream of tartar and continue beating until egg whites are stiff but not dry. Fold	egg whites into batter. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Prepare green beans as label directs; drain. Place beans in 1 1/2-quart casserole. Meanwhile, in a 2-quart saucepan, over medium heat, cook bacon and onion 10 minutes or until bacon is browned and onion is tender, stirring occasionally. Stir in flour until blended. Gradually stir in 1 1/2 cups water, bouillon and pepper; cook, stirring constantly until sauce is very thick. Gently stir sauce with beans; sprinkle with cheese. Bake 30 minutes or until mixture is hot and bubbly. Makes 8 servings.
Blanch almonds and place in warm oven 5 minutes to dry completely. Chop almonds very fine until a powder. Add sugar and mix well. Beat egg whites until stiff, but not dry and add to almonds and sugar. Add almond extract and blend all together gently, but thoroughly. Butter and flour a baking sheet and drop batter by spoonfuls. Leave 1 inch between cookies. Shape spoonfuls of batter into ovals. Sprinkle with confectioners sugar. Let stand 2 hours and bake at 375° for 5 minutes or until delicately brown in color. Makes 14 cookies.
Make cornbread as directed on package and crumble. Mix with all other ingredients and let set for 2 hours.
Mix sugar, salt, baking powder, soda, spices (all ground). Mix oil, eggs, vanilla and tomatoes. Rub nuts and raisins in flour lightly. Mix all ingredients well and pour into Bundt pan and bake 1 hour at 350°. Cream oleo and cream cheese until smooth and sugar and vanilla and mix until smooth and ice the cake.
Cream sugar and butter. Add eggs, flavor and flour. Roll thin. Bake in moderate oven.
Mix and pat into greased and floured 9 x 13-inch pan. Bake in 300° oven for 15 to 20 minutes. Brownies will appear real soft but do not overcook.
Pound chicken breast to flatten. Cut into strips. Mix together mustard, cornstarch and broth. Set aside. Heat wok or skillet on high. Add oil. Add chicken, peppers and onion. Stir-fry 1 minute. Reduce heat to medium-low. Add wine and bring to a simmer. Add tomatoes, water and Italian seasoning. Cook 1 minute. Turn heat back to high. Add mustard mixture, stirring until slightly thickened and chicken is cooked. Season with salt and pepper if desired. Serve over hot rice. Serves 4.
Combine 1 cup milk, 1 cup ice cream, strawberries and bananas in container of an electric blender; process until mixture is smooth. Add remaining 1 cup milk and orange juice; process until smooth. Pour mixture into 5 (10 ounce) glasses and top with a scoop of strawberry ice cream.
Cook ground beef, onions, and green peppers until meat is browned and vegetables are tender. Drain off fat. Drain and reserve liquids from corn, tomatoes, and kidney beans. Add reserved liquids, chili powder, and salt to meat mixture. Simmer, uncovered, until liquid is reduced to half, about 20 min. stirring occasionally. Add vegetables simmer 10 min. Stir occasionally. Combine flour and water; stir into stew. Cook and stir until thickened and bubbly. Stir in cheese, (shredded) until melted. Seves 6.
Melt cheese. Add Ro-Tel tomatoes, mushroom soup and Carnation milk. Cook ground meat and drain. Add onion, peppers and celery. Cook a few minutes. Add to cheese. Leave on low heat, stirring often to keep it from sticking, until ready to serve.
Peel pineapple; remove core. Chop to the size you wish. Place in pot with remaining ingredients and cook at least 30 minutes or longer, if you want thicker chutney. Pour into hot, sterilized jars.
Prepare macaroni as directed and drain. Add Veg-All, tuna or chicken, salt, pepper, onion, cheese and pickles. Mix sour cream, salad dressing and lemon juice together. Toss with macaroni mixture. Chill 6 to 8 hours.
Mix can of relish with softened cream cheese (at room temperature). Stir by hand until the relish is completely blended into the cream cheese. Store in refrigerator until ready to use. Serve with chips.
Cream the butter. Add sugar. Add eggs. Beat on high speed 3 minutes. Sift, measure and sift flour, salt, mace and baking powder together. Sift again. Add dry ingredients to creamed mixture in 3 installments. Beat 1 minute after each addition. Add lemon juice. Beat 1/2 minute. Pour into bottom and face of lamb. Place on cookie sheet in oven at 325° for 1 hour. Remove from oven. Lift lid off. Usually done at this point.
Work and mold into small balls; roll in powdered sugar. Store in tightly closed container.
Peel potatoes if the skin is tough, otherwise rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Place potatoes in a micro-safe dish and sprinkle with chives, parsley and melted butter. Microwave on High for 10 minutes, turning the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with cheeses. Microwave for another 4 to 6 minutes on High until cheeses are melted and potatoes are soft. Sprinkle with salt.
Cut catfish in half; butter both sides of each piece and season with Cajun seasoning. Stack catfish with parsley in between and wrap securely. Wrap again two more times so no leaking can occur. Wire package to "A" manifold just tight enough to keep package from bounding off.
Brown ground beef and drain grease off. Boil lasagna noodles until tender; drain. Add spaghetti sauce to beef. Season to taste. Simmer for 20 minutes. Use 13 x 9-inch baking pan. Place noodles in bottom. Cover with meat sauce. Place another layer of noodles. Repeat second step. Repeat until you reach the top of the pan. On last layer of noodles, sprinkle Cheddar and Mozzarella over top until covered. Brown in oven at 350°. It will be light brown when done.
Combine ingredients in crock-pot, except cocktail links. Add the cocktail links. Cook on low for 6 to 8 hours or overnight. Add water or bourbon if sauce gets too thick.
Cook onion in oil until tender. Stir in next 6 ingredients, 1/2 cup of water and 1/2 teaspoon of salt. Simmer, covered, for 20 minutes. Score franks diagonally at 1-inch intervals. Add to sauce; simmer, covered, for 15 minutes. Serve over toasted buns. Makes 4 to 5 servings.