HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix this altogether; divide in two rolls and roll over chili powder on waxed paper. Serve on crackers after letting rolls chill a few hours.
Mix together. Add potatoes, celery, onion and cooked eggs. Chill overnight. Dressing alone can be stored in refrigerator for months in airtight jar.
Combine gelatin, pecans and coconut. Stir in milk and vanilla. Mix well. Chill for 1 hour. Shape into strawberries. Roll in red decorator's sugar. Tint almond slices with green food coloring. Insert in tops of candy.
Boil chicken, onions and celery together. Cut up all vegetables. Cut chicken off bones and add vegetables. Pour in pie pan. Add flour, salt and pepper, if needed. (Cook 45 minutes at 350°.) Add broth and put top on, then cook.
Beat sugar, eggs and oil on high speed for 4 minutes. Sift flour, baking powder, salt, soda and cinnamon together. Add sugar mixture and salt on medium speed until smooth. Stir in grated carrots and pineapple mixture only until incorporated. Turn batter into greased 13 x 9 pan. Bake at 350° for 30 minutes or until cake springs back when touched.
Cook potatoes until tender. Peel and slice. Dice and pan-fry the bacon slowly until crisp. Remove the bacon from the pan and drain on paper. Pour off excess bacon fat, reserving three tablespoons in skillet. Add flour to fat, blending until smooth. Add white vinegar, sugar, salt and water gradually to the flour and fat. Cook until mixture thickens. Boil for two minutes. Remove from heat and allow to cool slightly. Add a small amount of hot mixture to the beaten eggs, then a little more, gradually increasing the amount and finally blending egg and sauce mixture. Pour dressing over the potatoes, adding chopped onions and crisp bacon. This serves equally well hot or cold.
Layer in a small glass baking dish the bean dip and guacamole dip. In a separate dish, mix the sour cream and mayonnaise; layer it on top of the other mixture. Sprinkle the taco seasoning over and slice through. Layer the onions, tomatoes, cheese and olives. It is best if you let it sit overnight before you serve. It is great with corn chips.
Sift flour with baking powder and salt. Add parsley, chives and butter, with pastry blender or 2 knives. Cut in butter or margarine until mixture is the texture of small peas. Stir as little as possible. Drop by spoonfuls into chicken mixture; simmer 10 minutes longer. Serve at once.
Fry bacon crisp. Saute onion in 2 tablespoons bacon drippings. Drain and chop mushrooms. Crumble bacon. Add with onion and mushrooms; set aside. Combine beef, sausage, cheese, pepper, garlic powder and steak sauce. Shape into thin patties. Put bacon mixture on half of patties, then put another patty on top and seal real good around edges. Cook over medium heat until well done. Serve on buns.
Scald milk and pour into large mixing bowl with cover. Add sugar and shortening. Let cool until warm (about like milk for a baby). Dissolve yeast in warm water and add to milk mixture. Add 4 cups flour and beat well. (This will be thin.) Let rise until double in bulk (about an hour). Stir in baking powder, soda, salt and enough flour to make a stiff dough. Cover and put in refrigerator until cold or next day. Make in rolls and let rise until double. Bake at 375° about 15 minutes, depending on oven. This dough will keep 2 or 3 days in refrigerator.
Combine Milnot and sugar in heavy saucepan (4-quart). Add Marshmallow Creme and butter and cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to full boil and stir 4 minutes. Remove from heat; stir in chocolate chips until melted. Add vanilla and nuts.
Combine rice, raisins, salt and 3 cups milk in 3-quart saucepan. Cook over medium heat for 25 to 30 minutes, stirring occasionally. Add butter to hot mixture, mix well. Combine sugar, eggs and remaining 1/3 cup milk; add to pudding, stirring constantly. Cook 2 to 3 minutes, or until mixture thickens and coats a metal spoon. Remove from heat; add vanilla. Place maraschino cherries on paper towel to remove excess syrup; stir into pudding. Spoon pudding into 8 individual dessert dishes. Serve warm or cold.
Melt the margarine in a 13 x 9 x 2-inch pan. Pour in the rice and onion; stir until the rice is coated with the margarine. Add the bouillon and mushrooms. Bake at 350° for 30 to 35 minutes.
Cook cabbage and onion in 1-inch boiling water in large saucepan for 6 minutes or until just tender. Drain and add remaining ingredients. Cover and cook over low heat 10 minutes or until vegetables are tender and mixture thickens slightly. Stir occasionally. Contains 151 calories per serving.
Mix well and spread on 6 slices buttered toast. Put in oven or under the broiler for 2 or 3 minutes.
Sprinkle chicken with pepper and dredge in flour. Brown on both sides in hot in a heavy skillet; drain on paper towels and set aside. Place potatoes and green beans in a lightly greased 13 x 9 x 2-inch baking dish. Pour half of Sweet Bacon Dressing over vegetables. Top with chicken breasts and pour remaining dressing over chicken. Cover and bake at 250° for 1 hour. Yields 8 servings.
Beat first 4 ingredients 15 minutes, until fluffy white. Spread over crust. Put crushed pineapple on next, then slice bananas on top of pineapple. Put Cool Whip on top of bananas. Top with nuts and cherries. Let set 15 hours.
Boil water, raisins, sugar and butter 5 minutes. Let stand until cool. Add 1 heaping teaspoon soda, dissolved in 1 teaspoon of hot water. Add 1 teaspoon all kinds of spices. Use more cinnamon than other spices. Add walnuts. Combine dry ingredients with boiled mixture. Bake for 1 hour at 350°, depending on depth of pan. This will make 2 small loaf pans or 4 mini pans.
Mix all ingredients together and pour into unbaked pie shell. Bake at 300° for about one hour.
Mix and put in 9 x 13-inch pan. Sprinkle with crushed potato chips or corn flakes. Bake 1 hour at 375°.
Beat egg whites and set aside. Sift flour and sugar into beaten egg yolks. Add milk, lemon juice, rind and melted butter. Fold in egg whites until smooth. Pour into a buttered 1-quart baking dish. Set in a shallow pan of water. Bake at 350° until firm and golden brown on top, about 35 to 40 minutes.
Bake at 350° for 15 minutes. These cookies do not rise or spread. So spread as desired on greased cookie sheet. Use large tablespoon and spread slightly. Makes a very moist cookie.
Preheat oven to 350°. Spread pie filling evenly in bottom of a greased 13 x 9 x 2-inch baking pan. Layer the remaining ingredients on top. Bake for 30 to 35 minutes.
Whisk together until well beaten. Heat 1 teaspoon shortening in small Teflon frying pan until melted. Quickly spoon 3 tablespoons of crepe batter into pan, tipping pan slightly to even out batter. Cook until edges begin to brown, then invert on paper towels. Continue until all are cooked. Makes 18.
Coat beef with flour and salt. Brown in oil in skillet. Add water and tomato sauce with onion. Cover and simmer 1 1/2 hours. Add carrots and celery, simmer 1/2 hour or until vegetables are done and meat is tender.
Scrub and rinse potatoes or peel. Cut potatoes into thin slices, but not all the way through. Place potatoes in a baking dish. Fan them slightly to open slices. Sprinkle with salt and melted butter, then sprinkle with herbs. Bake potatoes at 400° for 45 minutes. Remove from oven. Add Cheddar cheese and sprinkle Parmesan cheese. Bake another 10 to 15 minutes.
Shake the vinegar, oil, sugar, salt and pepper in a jar until sugar dissolves. Brown the crushed noodles and sesame seeds in a skillet with a small amount of oil. When they begin to brown, add the almonds and brown a bit more, watching almonds as they burn easily. Cool this mixture. Just before serving, combine all ingredients and toss well.
Melt Cheddar cheese. Add sausage and Bisquick. Make into balls. Bake about 15 minutes at 375° until golden brown.
Cook sugar, syrup and water until it forms a soft ball in cold water. Add raw nuts. Cook, stirring constantly, to the hard crack stage. Remove from heat. Add vanilla, butter and soda. Mix well and pour on buttered surface. As it cools, stretch thinly. Break in small pieces.
Cut chicken into serving-size pieces; pat dry and set aside. Over medium heat, saute garlic, onion and celery in oil, 2 to 3 minutes, stirring frequently. Add green pepper; cook another 2 minutes. Remove from pan. Increase heat to medium-high; brown chicken all sides, about 6 to 7 minutes.
Have margarine and cream cheese at room temperature. Cream well with sugar. Add one egg at a time and mix well. Sift flour and salt together; gradually add to mixture. Add vanilla flavoring. Bake in greased and flour-dusted Bundt pan or round tube cake pan. Bake 1 1/2 hours at 325°.
*Use 1 1/2 cups Monterey Jack and 1 1/2 cups Cheddar.
Stir dry ingredients and then cut in shortening. Let rest for 10 to 15 minutes. Shape dough into 7 or 8 egg size balls. Roll out thin. Cook on hot griddle. When done, stack together on plate.
Fry bacon until crisp. Drain well; crumble. Combine with other ingredients. Spread on buns. Top with a slice of cheese. Wrap in foil. Bake at 350° for 15 to 20 minutes. Can be frozen.
Mix chicken, cheeses, onion, chilies and sour cream. (It's easiest to do this with your hands.) Put 2/3 cup of the mixture in the center of each tortilla and roll up. Cook the rolled tortillas, seam side down first, in 1/2 to 1-inch of hot oil until tortillas are well browned on all sides. Serve hot with salsa, sour cream or guacamole on the side.
Brown chicken in oil and drain excess fat. Combine sauce and water. Pour over chicken, cover and simmer 40 minutes, or until chicken is tender, basting occasionally. Remove cover. Simmer an additional 10 to 15 minutes. Skim excess fat from sauce and serve sauce over chicken. Makes 4 to 5 servings.
Preheat oven to 400°. Melt butter in baking dish. Mix together the flour, sugar, baking powder and milk. Pour on top of melted butter. Add fruit, including juice, on top of batter. Bake until crust is golden brown. Good served hot with Cool Whip or ice cream.
Heat in skillet the salad oil and garlic, then add the celery, asparagus, onion and mushrooms. Stir-fry until crisp-tender. Add soy sauce.
Combine beans and taco mix. Spread in a 12 x 8 x 2-inch dish. Layer remainder in order listed. Makes 8 cups. Serve with corn chips.
Mix jello as directed on package. Let stand in refrigerator until thick. Add pineapple to thickened jello. Mix Dream Whip as directed on package; add cream cheese and spread over jello. Mix remaining ingredients well and cook until thick. Let cool. Spread over cream mixture. Sprinkle with chopped nuts.
Combine first 3 ingredients. Press as crust in 9 x 13-inch pan and bake at 350° for 15 minutes and cool.
Saute the celery, onion and green pepper in margarine. Mix all ingredients well, reserving 1 cup of grated cheese. Place chicken mixture in casserole and top with reserved cheese. Bake at 350° until hot. Serves 25.
Cook rice in a mixture of shoyu and 2 cups water. Remove from heat and cool. Rinse shrimp and drain thoroughly. Reserve 1/2 cup of shrimp. Combine remaining shrimp, carrots, peas, green onions and ginger in a large bowl. Fluff rice with fork. Fold in shrimp mixture. Cover and refrigerate until chilled.
Brown and crumble sausage; drain. Cook potatoes, green pepper and onion in margarine (or if not too much grease from sausage, you can use the sausage fat) until tender. Spoon vegetables into well-greased 9 x 13-inch (or next size larger) casserole dish. Arrange evenly and then spoon sausage evenly over vegetables. Combine eggs, salt and pepper; beat well. Add salsa and mix well. Pour over vegetables and meat. Bake at 350° for 20 minutes or until eggs are set. Top with cheese slices; return to oven until cheese melts.
Sift together dry ingredients. Cut in shortening. Combine orange rind, juice and egg. Add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes. Cool. Wrap and store overnight.
In a large bowl combine flours, baking powder, salt and baking soda. Combine the 1 beaten egg, buttermilk and honey. Add egg mixture to flour mixture; stir just until moistened. Stir in raisins. Turn dough out onto a greased baking sheet; pat with wet fingers to an 8-inch round (dough will be wet). Brush with egg white.
Cook raisins in 3 1/2 cups water for 15 minutes. Remove from heat; add Crisco and sugar. Stir and set aside to cool. Add all dry ingredients to mixture and mix well. Pour in a tube pan that has been greased and floured. Bake 1 1/2 hours at 350°.
Thaw out bread overnight in the refrigerator. Cut into 12 pieces. Dip each piece into melted butter, then in Parmesan cheese. Place in greased Bundt pan and let rise for 1 hour. Bake at 350° for 30 minutes.
Combine 2 cups cracker crumbs and melted butter. Press mixture into bottom of greased baking pan. Add drained broccoli and layer slices of Velveeta on top. Sprinkle remaining cracker crumbs on top and bake at 300° for 25 or 30 minutes.
Mix celery and mushroom soup and milk together in bowl. Put rice in 9 x 13-inch lightly greased pan. Pour mix of soup and milk over rice. Put in pieces of chicken (as many as you can fit in pan). Sprinkle Lipton onion soup on chicken. Cover pan good with aluminum foil. Bake in oven 2 hours at 350°.
Cook green beans according to package directions; drain. Toss bacon, onions and eggs with cooked beans. Combine remaining ingredients and add to bean mixture. Serve hot or chilled on fresh salad greens.
Sift flour and soda together; set aside. Cream butter and sugar together; beat in eggs, one at a time and slowly mix in sour cream and flour mixture to creamed mixture, alternating sour cream and flour. Last, mix in flavoring. Grease pan and lightly flour a 15 x 4-inch cake pan and bake in 325° oven for 1 1/2 hours or until done. Test by inserting toothpick.
Beat first 5 ingredients until smooth and set aside. Sprinkle bacon, cheese, onion and mushrooms into a 9-inch pie plate. Pour liquid ingredients over and bake in a 350° oven for 45 minutes.
Grind cranberries; mix in sugar and let stand overnight. Slice bananas and unpeeled apples. Add to cranberry mixture along with the marshmallows. Whip and sweeten cream and add to mixture. Chill.
Mix for streusel and sprinkle over top of pie filling. Bake 15 minutes longer.
Mix cornstarch and sugar. Cover with rind and juice of lemons; add beaten egg yolks and boiling water. Cook until just thick. When cool, pour into baked pie shell and cover with meringue and brown in oven at 425° for 5 minutes.
Mix vinegar and soda; set aside. Mix cocoa and coloring; set aside. Cream sugar, butter, eggs and vanilla. Add cocoa and coloring. Add milk, flour and baking powder alternately. Add vinegar and soda and beat again well. Bake in 3 layers for 30 minutes at 350°.
In saucepan, bring water and salt to boil. Slowly stir in grits. Reduce heat and cook 4 to 5 minutes, stirring occasionally. Remove grits from heat and add a small amount of grits into eggs. Return to saucepan, stir in sausage, 1 cup cheese, milk and oleo. Stir until oleo melts. Pour into greased 9 x 13-inch pan. Sprinkle with remaining cheese. Bake at 350° for 50 to 55 minutes, or until starts to brown.
Sift dry ingredients together. Cream sugar and shortening. Add vanilla and eggs; beat well. Add sour milk; blend in dry ingredients. Bake at 365° for about 10 minutes on greased cookie sheet.
Spread pie filling in bottom of a buttered long glass dish. Spread pineapple with the juice on top of the pie filling. Next, spread dry cake mix, then add pecans on top. Next, slice margarine on top; try to space margarine all over the top. Bake at 350° for 35 to 45 minutes or until golden brown on top.
Mash the avocado to a paste with fork. Add lemon juice, onion, mayonnaise, Tabasco and salt (to taste). Blend thoroughly and serve.
Combine sugar and egg. Add rhubarb, crumbs, salt, raisins and butter or butter substitute. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven at 425° for about 45 minutes.
Drain 3 cans of beans. Wash and chop onion and pepper. Make a well blended marinade of salt, pepper, sugar, vinegar and oil. Pour marinade over beans, pepper and onion. Bean salad must marinate overnight before eating.
Butter around little cups or put in pie crust. Scald milk (do not boil). Add to eggs. Bake in oven at 375° for 30 minutes. Shake to see if it is firm enough. If longer cooking is needed reduce heat to 350°.
Saute onion and chicken pieces in margarine until golden brown. Arrange in large baking dish. Blend mushrooms, tomato sauce, sauce mix and sherry. Pour over chicken pieces. Bake for 1 hour and 10 minutes in preheated 375° oven. Before serving, garnish with pepper strips. Serves 6 to 8.
Spread graham crackers on bottom of 9 x 13-inch pan. Slice bananas over crackers. Prepare pudding according to directions and carefully spread over bananas. Add layer of crackers on top. Refrigerate overnight or until firm.
Preheat oven to 350°. Stir together dry cake mix, salt, baking soda and oil until blended. Add nuts if desired. Spread evenly in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes or until crust is brown around the edges.
Put 2 cans of soup in saucepan; add 1 can water and can of green chilies. Heat up. Brown hamburger and onion. Drain grease. Add Ranch and refried beans. Warm tortillas and make burritos. Layer in cake (lasagna) pan. Pour 1/2 sauce on top of first layer. Make rest of burritos and place on top. Pour rest of sauce on top. Top with cheese. Heat oven to 375°. Put in oven until cheese melts.
Put butter in a very deep baking dish and place in a 350° oven. Make a batter of the sugar, flour, baking powder, salt and milk. Mix well. Pour over butter. Do not stir. Pour sliced peaches into batter. Do not stir. Bake at 350° for 1 hour.
Mix together Rotel, and both cans of soup and chili powder. In a 13 x 9 baking dish, layer tortillas, chicken, sauce, and cheese. Start over same order. with the last layer being tortillas and cheese. Bake covered at 350 degrees for 40 minutes. Uncover the last 5 or 10 minutes of cooking time.
Mix all ingredients together and store in airtight container. Use 1 to 2 teaspoons of mix per mug of boiling water.
Mix egg yolks and sugar. Pour in milk. Add bread, lemon rind and vanilla. Cook like a custard in hot oven for 1/2 hour. Beat egg whites and lemon juice for meringue.
Cook spaghetti; drain. In large skillet, heat oil. Add chicken; stir until no longer pink. Add vegetables; stir-fry until just tender-crisp. Stir in rest of seasons. Add the spaghetti; toss to mix.
Mix in order given. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375° for 10 minutes.
Wash chicken and pull off skin. Lightly sprinkle salt, pepper and Season-All on chicken. Place chicken and green pepper in roaster and bake for 20 minutes in 325° oven. Add the can of cream of chicken soup and water to roaster and cover. Turn heat down to low. Bake about 10 minutes longer and test for doneness.
In large punch bowl, combine all ingredients and mix well. Add ice cubes and garnish (optional) before serving. Makes 18 (4 ounce) servings.
Melt butterscotch and peanut butter; add noodles. Drop by teaspoon on wax paper to cool. Eat!!
To the yolks of 8 eggs, add sugar. Stir until consistency is thick and light in color. Add juice and rind of orange, cocoa, wine and cake meal. Mix well. Fold stiffly beaten egg whites. Bake at 350° for 50 minutes.
Heat broiler. Line a broiler pan rack with foil for easy cleanup. Mix all ingredients except chicken. Place chicken, smooth side down, on lined rack. Brush with half of mayonnaise mixture. Broil 4 to 6 inches from heat source for 6 minutes. Turn breasts over and brush with remaining mayonnaise mixture. Broil 6 minutes longer or until chicken is cooked through and lightly browned.
Mix all ingredients together well. Pour into greased and floured loaf pan. Bake at 350° to 400° until done or when a toothpick comes out clean.
Roll or spread cookie dough out on cookie sheet; bake as package directions state or until golden brown at edges. Let cool completely. Mix cream cheese and Cool Whip together. Add sugar to taste. Spread over cooled cookie dough. Place sliced fruit on top of baked cookie dough (making your Fruit Pizza).
Spread on buns. Wrap in aluminum foil. Heat in 300° oven for 30 minutes.
Combine the first seven ingredients and beat together 2 minutes. Pour into greased 9-inch pie plate. Arrange peaches over batter in pie plate.
Dry pickles with paper towel. Spread cream cheese evenly over pickles. Wrap slices of beef around pickles. Slice into 1/4-inch coins.
Melt butter or margarine in a 10-inch skillet; add shrimp and stir-fry over medium-high heat only until shrimp turn pink. Remove shrimp from pan and set aside. Place onion and peppers in pan and stir-fry for 2 minutes. Add chicken bouillon and stir 1 minute. Stir in beaten eggs and stir-fry for 1 to 2 minutes. Remove from heat; season with soy sauce and peppers. Place shrimp and rice on serving dish. Top with green onions. Serves 4.
Boil water and sugar for 2 to 3 minutes; let cool. Blend with rest of ingredients and freeze.
Cut chicken into thin slices. Combine teriyaki baste and glaze, orange juice and wine; set aside. Heat oil in hot wok or large skillet over medium heat. Add chicken, green pepper and celery; stir-fry 3 to 4 minutes. Pour in baste and glaze mixture; cook and stir until chicken and vegetables are coated with sauce. Remove from heat. Stir in orange segments and cashews. Serve immediately.
Combine eggs and milk. For each sandwich, cover slice of bread with cheese, ham and second slice of cheese. Top with bread. Dip sandwich in egg mixture. Brown in skillet on both sides in margarine. Bake at 425° for 15 minutes. Sprinkle with sugar. Serve with jelly. Makes 6 sandwiches.
Cook potatoes and cut up in cubes. Add tuna, green beans and mayonnaise. Mix well.
Mix together flour, sugar and cinnamon. Add oil, eggs and vanilla. Stir in nuts and apples. Bake at 350° for about 40 minutes.
Spread half of the cabbage in a greased casserole. Saute onion in a large frypan sprayed with butter flavored spray. Add rice and brown. Pour over cabbage.
Step 1: Dissolve orange gelatin in boiling water. Stir in 3/4 cup orange juice and ginger; cool. Chill until as thick as unbeaten egg white.
Let cucumbers set in salt water for 5 days. Drain and wash. Add alum in water to cover pickles. Let stand 24 hours. Drain and wash. Cover pickles with vinegar. Let stand 24 hours. Drain. Put pickles back in jug. Pour sugar over pickles. Leave in jug. Does not have to be sealed. May add pickling spice, if desired.
In a 5-quart pot, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add yellow squash, zucchini, red and green pepper, celery, mushrooms and carrots. Cook, stirring often, until vegetables are crisp-tender, 8 to 10 minutes. Stir in tomatoes, peas, wine, tomato paste, chili powder, cumin, garlic, salt and pepper. Mix well. Heat to boiling, reduce heat to medium-low, cover and simmer 20 to 25 minutes, stirring occasionally, until vegetables are tender. Top with shredded Cheddar cheese, if desired.
Roll each piece of biscuit in the sugar and cinnamon and place in angel food pan. Mix oleo and brown sugar very well and pour over the biscuits. Bake at 350° for 35 minutes. Remove from oven and turn over.
Spread on cookie sheet (ungreased) and bake at 350° for 12 minutes.
Cook yams in skin until tender, then drain, peel and mash. Gradually add sugar, butter, eggs, vanilla and milk while beating. Bake at 400° for 20 minutes.
Mix together in a big bowl, except for almond bark. Melt almond bark over very low heat; stir often so it won't stick to pan and burn. When melted, pour over other ingredients and mix together. Drop from teaspoon onto wax paper. Makes a large amount. Can do ahead.
Mix vegetables and oil. Boil vinegar and sugar to rolling boil 1 minute. Pour over vegetables and marinate overnight.
Mix boiling water and oats and set aside to cool. Cream white sugar, brown sugar and butter. Add eggs, salt, soda, cinnamon and flour. Add with oats mixture. Bake at 350° for 30 minutes.