HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook veggies, then pour into dish. Melt Cheez Whiz and soup together. Pour over veggies. Bake 1/2 hour at 300°. Sprinkle can of onions over top. Bake another 5 minutes.
Brown ground beef and onion in a skillet and drain. Mix all ingredients together in a large pot. Simmer at least 30 minutes. We like a little more pasta, so we add 1 cup elbow macaroni and a little more water. Cornbread goes great with the soup! Hugs!!
Mix all ingredients together well. Fill a 6 cup ring mold. Chill until firm. Yields 6 cups.
Let cream cheese soften at room temperature for at least an hour. Stir cheese with fork until smooth. Add lemon juice, then mayonnaise and blend in. Chop only the green part of onions and add to mixture. Blend until smooth. Chop the ham by slicing both ways. Add to cheese mixture. Form into a ball. Wrap in plastic wrap and chill a few hours. Garnish with olives or nuts. Serve with assorted crackers.
Bring water to a boil. Remove from heat. Add tea bags and mint leaves; cover and steep for 6 minutes. Discard tea bags. Combine tea mixture and remaining ingredients. Stir well. Let "set up" overnight in the refrigerator before serving. This enhances the flavor. Yield: 1 gallon.
In saucepan mix all ingredients, stirring constantly until mixture comes away from the side of pan. Put on smooth surface and knead immediately.
In a food processor or blender, process cookies until crumbly. Mix in melted butter. Pat mixture into bottom and up sides of a 9-inch deep dish pie plate.
Put a small scoop of ice cream in the center of six of the peanut butter cookies. Top each with one of the remaining six cookies. Press gently, but firmly, together. Press chopped nuts onto edges of cookie sandwiches. Wrap in foil. Freeze several hours before serving.
Brown the ground beef and drain. Add soup and mix. Add mashed potatoes on top of mixture. Sprinkle cheese on top. Bake at 350° for 15 minutes.
Place all ingredients into a blender and whip thoroughly. Pour into a glass bottle and keep it in the refrigerator. Use before the date shown on the fresh ingredients.
In large skillet, saute rice mix as package directs. Stir in 2 cups water, chicken and contents of seasoning package, bring to a boil over high heat. Cover, reduce heat to low, simmer 10 minutes. Stir in broccoli, tomato and basil. Cover, simmer 5 to 10 minutes or until most of liquid is absorbed. Sprinkle with cheese, if desired. Serves 4.
Follow baking directions on cake box. Remove cake from oven when finished. While warm, poke holes with fork in cake. Pour caramel on top of cake. Stir chocolate Cool Whip until smooth; layer on cake. Sprinkle on chocolate Hershey bar. Better eaten while caramel is warm, but can be refrigerated.
In saucepan, cook broccoli with onion in chicken broth until tender. Do not drain. While broccoli is cooking, blend butter and flour in another saucepan. Stir in milk and cook until thick, stirring constantly. Add salt, pepper and cheese. Heat until cheese melts. Add vegetables to mixture. Simmer for 10 to 15 minutes.
Microwave butter until melted. Stir in onion. Microwave for 2 minutes or until onion is tender. Add cheese and tomatoes. Microwave 5 minutes or until cheese melts. Stir once during cooking time. Serve with tortilla chips.
Thoroughly combine zucchini, soda, sugar and margarine. Add egg. Combine flour, cinnamon, cloves and salt. Add to zucchini mixture. Add raisins and nuts. Drop by spoonfuls onto greased baking sheets. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen.
Put the cranberries in the bottom of an 8-inch greased pie tin. Sprinkle the sugar and nuts over the berries. Beat the margarine, melted shortening, sugar, egg and flour. Beat well. Pour batter over berries. Bake 45 minutes at 325°. Serve with scoop of ice cream or whipped cream or sprinkle warm pie with powdered sugar.
Brown and drain ground beef. Put all ingredients in large 3-quart pot. Simmer on stove for 15 minutes. Serve topped with shredded Cheddar cheese or sour cream. Freezes well. Good with nacho chips.
Cook chicken and take off bones and skin, cut into small pieces. Place chicken into a 9 x 13-inch baking dish. Mix chicken broth and cream of chicken soup. Mix until smooth. Pour over chicken. Mix flour, melted margarine and milk until smooth. Bake at 350° for 45 minutes to 1 hour or until brown.
Mix all ingredients together. Form into flat shapes the size of quarter and place on a cookie sheet. Chill 1 hour. Melt one 12 ounce bag semi-sweet chips and paraffin in a double boiler and dip to coat. Place on waxed paper to dry.
Preheat oven to 350°. Place sesame seed on baking sheet; bake 10 minutes or until golden brown. In large skillet, over medium high heat, heat 2 tablespoons salad oil. Add pepper strips and shrimp; saute 2 minutes or until shrimp turns pink. Stir in sweet and sour sauce, pineapple, water chestnuts, green onions, 1/2 teaspoon salt and the sesame seed; heat through. Serve over rice. If desired, garnish with green onions. Makes 4 to 6 servings.
Bake in a greased and floured Bundt pan for 35 to 40 minutes at 350°.
Combine mushroom soup and water. Add chow mein noodles, celery, cashews, onion and pepper. Toss lightly. Place in a 10 x 6 x 1 1/2-inch baking dish. Sprinkle 1 cup chow mein noodles over top. Bake at 375° in the oven for 15 minutes or until heated thoroughly.
Saute meats and onions in oil; season with salt, pepper and oregano. Add tomato sauce and cook down until almost dry. Remove from heat and add cheese and eggs.
Preheat oven to 350°. Rub butter on skin. Season with paprika, salt and pepper. Scatter onions over all sides. Put turkey in roasting pan. Pour wine and broth in bottom of pan (1/2 inch liquid in bottom). Roast about 1 1/2 hours until 160° to 165° on meat thermometer or until liquid runs clear. Baste during roasting.
Cut up cabbage. Place in a greased baking dish. Brown beef and onion. Stir in rice and place mixture on the cabbage. Season to taste with salt and pepper. Combine soup and water; pour over all. Cover with foil and bake at 350° for 1 hour.
Cream together, with a fork, the cream cheese and salsa. Blend well. Serve with chips.
Smear bread with butter. Put 1 piece into a hot skillet with the butter facing the bottom. Put cheese and ham and bread (butter side up). Brown both sides. Fry an egg and put it on top of the grilled open-faced ham and cheese sandwich.
Beat egg well; add sugar, flour, salt and baking powder. Add chopped apples and nuts. Bake in 8 x 8 x 2-inch pan at 350° for 25 minutes. Serve with whipped cream.
Pour milk into large bowl, add pudding mixes. Beat 2 minutes. Let stand 5 minutes. Gently stir in 2 cups Cool Whip. Cut the marble loaf into 1/2-inch cubes. Arrange 1/2 of the cake cubes in 3 1/2-quart serving bowl. Drizzle with 1/2 of chocolate syrup, layer with 1/2 of chopped candy bars and 1/2 of pudding mixture. Repeat layers, ending with pudding mixture. Refrigerate 1 hour or until firm. Makes 12 servings.
Melt margarine and add other ingredients. Spread mixture on dinner rolls and add slices of ham and Swiss cheese. Place on cookie sheet and heat in a 350° oven for 15 minutes.
In 4-quart saucepan put water, Lipton onion soup mix and pepper. Bring to a boil. Gradually add uncooked noodles, then stir in green beans or broccoli. If you use peas, add after noodles have cooked for about 5 minutes. Return to a boil and cook and stir slowly over high heat for about 2 minutes. Simmer covered, stirring occasionally, for 7 minutes. Add tuna, cheese, pimento and heat until cheese is melted. Makes 4 to 6 servings.
Fry sausage slightly; do not drain. Add remaining ingredients. Mix. Stuff a 2 1/2 pound pheasant. Double recipe for 5 pound chicken or duck.
Combine margarine and sugar in a pan. Cook over low heat until bubbly, stirring constantly. Cool. Add eggs to cooled mixture; add vanilla. Sift dry ingredients; add coconut and nuts to sugar mixture. Spread in a 9 x 13-inch greased pan. Bake at 350° for 25 minutes. Cut into bars while warm; remove from pan when cool. Makes 3 dozen bars.
Chop onions and celery. Cook, along with other ingredients, until thick. Stir often to prevent scorching. Use low to medium heat. You can use maple syrup if desired instead of brown sugar.
Let ice cream soften while preparing crust. Crush Oreos (reserving 1/4 to 1/2 cup crumbs). Mix margarine and crumbs and pat evenly in a 13 x 9 x 2-inch pan. Spread ice cream on crust. Pour chocolate syrup over ice cream. Spread Cool Whip on top. Sprinkle nuts and reserved cookie crumbs on Cool Whip. Keep in freezer.
Combine brown sugar, butter and syrup. Bring to a boil over medium heat and cook 5 minutes. Add soda and stir. In roasting pan, pour syrup mixture over popcorn. Stir until popcorn is well coated. Bake, stirring every 15 minutes.
Bake at 350° for 35 minutes. These muffins are better if allowed to ripen for 24 hours.
Sift flour, sugar, baking powder, soda and salt. Pour buttermilk over bananas. Mix shortening and eggs. Add buttermilk and the shortening and eggs alternately to flour mixture. Add vanilla and nuts. Bake at 350° for 45 minutes. Use tube pan.
In large mixer bowl, cream shortening and sugar. Add eggs and vanilla; blend well. Sift together flour, cocoa, coffee and baking soda. Add alternately with buttermilk to sugar mixture.
In medium bowl, blend envelope of vegetable soup mix, container of sour cream, mayonnaise and lemon juice. Drain the frozen chopped spinach and squeeze out all the excess water and add to mix. Drain and chop can of water chestnuts and add to mix. Add all remaining ingredients and mix stir until well blended. Chill for at least 1 hour and serve.
Combine all ingredients except pork and beans. Let stand 15 minutes; add pork and beans. Mix well. Spoon into greased 2-quart shallow baking dish. Bake at 325° for 1 1/2 hours. Yields 6 to 8 servings.
Melt butter or margarine in a 9 x 13-inch pan in 350° oven. Mix flour, 3/4 cup sugar, 1 1/2 tablespoons cocoa, milk and vanilla in small mixing bowl. Spoon this batter over margarine (don't mix margarine into batter). Mix 1 cup sugar and 1/4 cup cocoa together. Sprinkle over batter. Then pour boiling water on top. Bake at 350° for 30 minutes. Good to eat over ice cream.
Melt cheese in a double boiler. Mix Bisquick and sausage. Add melted cheese. Mix well. Shape into small balls (1-inch). Bake at 350° for 20 to 25 minutes. Sausage balls will be browned. Yields 4 dozen.
Cut cucumbers, tomatoes and squash up and mix together in a bowl. Pour dressings over with salt and pepper.
Heat butter in a large skillet. Add sugar, orange juice and spices. Cook for 3 minutes, stirring constantly. Add carrots; spoon sauce over them. Cover with orange slices and cook, partially covered, until carrots are tender. Baste frequently with liquid while cooking.
Dress and scale pan sized trout and cook whole. Lay up to three fish on a large piece of aluminum foil. Squeeze one lemon on fish. Add some	butter and Louisiana spice or paprika.	Fold aluminum foil good	and tight and place	over hot charcoal fire for about 15 minutes. Fish should be done and tender by then. Serve on plate. Use fork to rake the tender fish from the bones. It is delicious.
Brown hamburger and onion (do not add salt). Add remaining ingredients and mix together. Bake in 350° oven for 1 1/2 hours. Stir at 1 hour.
Mix vinegar, mustard, salt, pepper, paprika, ketchup and clove of garlic mashed well thoroughly; add green onions and celery. Dressing should be poured over cooked shrimp. Marinate 4 to 5 hours. Serve cold on shredded lettuce.
Place all ingredients in blender and mix well. Pour into 10-inch glass pie plate. Bake 40 minutes at 350°. Good last minute dessert.
Dissolve cornstarch in apple juice concentrate. Combine with apples, salt and spice. Simmer together until thickened. Pour into unbaked pie shell. Dot with margarine and add top crust. Bake at 375° for 45 minutes. Serve with whipped cream or whipped topping.
Drain pineapple and peaches well. Mix lemon juice and condensed milk. Add fruit; fold in whipped topping. Pour into graham cracker crusts and chill. This may be frozen.
Heat oven to 350°. Use an ungreased tube pan. Sift flour, soda and salt. Cream butter and sugar. Add eggs and vanilla. Add flour alternately with sour cream. Mix walnuts, brown sugar and cinnamon. Alternate batter and sugar mixture in tube pan. Bake 1 1/2 hours. Completely cool before removing from pan. On plate right up, sprinkle with powdered sugar, if desired.
*Or use 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower and carrots), cooked and drained, and 1 cup cubed, cooked, peeled potato.
Saute onions in bacon drippings. Put beans in pan. Add tomato sauce and cook very slowly, at least 1 hour (longer if possible). The longer and slower they cook, the better. Pour the water in on 2 cans of beans; if that's all you need, drain the last can.
Coat a nonstick skillet with cooking spray. Add oil, and place over medium-high heat until hot. Add snow peas and carrot. Saute 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
Mix ingredients together. Grease and flour loaf pan. Bake at 350° for 1 hour.
Cook onions in microwave 3 minutes until soft, but not done. Spray large casserole dish with Pam. Place zucchini in bottom of dish. Cover with onions. Add tomato slices and season to taste. Top with cheese. Cover and bake at 350° for 15 minutes. Uncover and continue baking until zucchini reaches desired tenderness.
Wash and remove fiber from chicken livers. Soak in soy sauce for 1 hour. Cut chestnuts in slices. Place 1 piece of chestnuts in the center of 1 piece of liver. Wrap bacon around liver and chestnut. Secure with wooden toothpick. Place on ungreased baking dish, about 1/4-inch apart. Bake at 350° until bacon is crisp. Serve hot with a salsa type dip.
Mix chicken, grapes, celery, nuts, nutmeg and a little salt if chicken isn't salted. Stir in Hellmann's, whipped cream and add a little sugar gently.
Cut meat into 1-inch cubes. Brown sliced onions in a stew pot along with the meat. Add water and simmer until the meat is almost tender. Add potatoes, carrots, turnips, celery, onions and bay leaves. Salt and pepper to taste and cook until vegetables are done.
Put cereal in bowl; combine chocolate chips, peanut butter and margarine. Microwave for 1 1/2 minutes or until smooth. After 1 minute, stir in vanilla; pour over cereal. Put in Ziploc bag with powdered sugar; shake, then pour onto wax paper to cool. Makes 9 cups.
Mix together chicken, soup, vegetable and broth. Salt and pepper to taste and place in a 9 x 11 baking dish. Mix flour, margarine, milk and baking powder together, it will be soupy like pancake mix. Pour on top of chicken mixture. Bake 30 to 45 minutes at 425 degrees or until crust is brown and bubbly.
Cook noodles according to directions on side panel. While noodles are cooking, beat egg yolk lightly with fork and add cream. Melt butter. Place drained hot noodles in warm serving bowl or platter. Pour egg and cream mixture over noodles. Add melted butter and half the grated cheese. Toss noodles with fork and spoon until well blended, adding balance of cheese a little at a time while tossing. Top with additional grated cheese, if desired. Serve immediately.
Beat well eggs, sugar and vanilla. Add evaporated milk (chilled). Blend. Add pineapple, cherries and bananas. Pour into freezer and add enough milk to fill freezer.
In a large shallow glass pan combine V-8 juice, hot sauce and chicken. Marinate 30 minutes at room temperature or cover and refrigerate 3 hours. Drain and discard marinade.
Mix together first 5 ingredients. Then mix sugar, vinegar, turmeric and mustard. Bring to a boil (until sugar is dissolved) and pour over cabbage. Refrigerate overnight or several hours before serving. Will keep several days.
Drain fruit; stir gently to mix. Heat in 350° oven for 30 minutes. May be served hot or cold.
Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff. Cream shortening and vanilla. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with milk. Fold in beaten whites and blueberries. Take a small amount of flour from recipe and shake on blueberries to keep them from settling. Place in an 8 x 8-inch pan. Sprinkle top lightly with sugar and cinnamon. Bake at 350° for 50 to 60 minutes.
Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini and vanilla; mix well. Combine flour, cinnamon, salt, soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture. Mix well. Pour into 2 (9 x 5-inch) greased and floured loaf pans.
Combine sugar, baking soda, buttermilk and salt in heavy, deep pan. Cook briskly for 5 minutes on high heat, stirring constantly with long handled wooden spoon. Without ceasing the stirring process, add butter and pecans; continue cooking on high heat for an additional 5 minutes. Test by dropping a dab in cold water. Unless mixture forms a soft ball, return to heat and cook another minute.
Layer ingredients in pie plate as listed. Bake at 350° for 10 to 15 minutes. We use this dip for nachos. Very good.
Preheat oven to 350°. Combine all ingredients. Shape into balls (size is optional). Put on cookie sheet in prepared oven until golden brown. Serve hot. These are delicious if you are having friends over for cocktails for the holidays or any type party or if you want something different with dinner.
Stir dressing, lemon juice and oil together. Pour over chicken and vegetables; toss to coat. Cover and refrigerate 3 hours. Arrange on skewers. Broil 3-inches from heat for 16 minutes or until cooked through. Turn frequently. Discard any remaining marinade. Serves 4.
Stir first 5 ingredients; mix in milk, oil and vanilla with fork. Stir in nuts. Sprinkle with brown sugar and the 1/4 cup cocoa. Pour hot water over.
Scald milk with sugar and shortening. Then add the yeast which has been dissolved thoroughly in 1/4 cup warm water. Add 8 cups flour, mixing well. Let rise until doubled in bulk. Add salt, baking powder and soda. Add enough flour, about 1 cup to make a soft dough. Place in a bowl and grease top of dough. Cover. Place in refrigerator. Makes rolls as wanted, also can be used for doughnuts. Will keep for a week, in refrigerator and makes 4 dozen.
Mix all ingredients. Add beef, chicken or pork (2 1/2 pounds) kabobs. Marinate 24 hours. Cook about 20 minutes on grill. Put on skewers with peppers, onions and tomatoes.
Beat mixture of all ingredients except meat and cheese. Then folk in cheese and meat. Bake pie shell for 5 minutes at 450° and then pour in mixture. Bake at 375° for 35 to 40 minutes or until knife inserted comes out clean.
Preheat oven to 350°. Remove skin from chicken and cut up. Place raw rice in bottom of 9 x 13-inch pan. Salt and pepper to taste on chicken and rice. Sprinkle onion soup mix over chicken. Add cream of mushroom soup mixed with water. Cover and bake at 350° for 1 hour.
In small bowl, beat sugar and butter 4 minutes or until fluffy. Blend in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or overnight, until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.
Begin 1 hour ahead. In 5-quart Dutch oven over medium heat, in hot butter or margarine, cook onions until tender. Add water, potatoes, salt and seasoned pepper. Reduce heat to low; cover and simmer for 15 minutes or until potatoes are tender; do not drain.
Fold the pudding into the pineapple. Add whipped topping, marshmallows and nuts. Chill for 2 hours and serve.
Mix all ingredients and store in container with tight fitting lid. Use 2 heaping teaspoons to a cup of boiling water.
Coat chicken with mixture of flour, 1 teaspoon salad dressing mix and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and cook 4 to 5 minutes per side until cooked through. Remove to plate. Thinly slice peppers and coarsely chop onion. Add remaining 1 tablespoon oil to pan and add peppers and onion, stirring occasionally. Cook approximately 3 minutes or until browned. Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to boil. Reduce heat. Cover and simmer approximately 3 more minutes. Add chicken. Sprinkle with cheese. Cover and cook until cheese melts.
Melt butter in pan. Mix in celery and onion. Cook until soft and yellow. Mix remaining dry ingredients together and add celery and onion. Add eggs and broth. Put in baking dish and bake at 400° for about 30 minutes.
In a large pot of boiling salted water, cook macaroni until just tender, about 10 minutes. Drain off water, leaving macaroni in pot. Stir in lettuce, scallions, pimientos, crab, peas and carrots, sesame seed, vinegar, soy sauce, sesame oil and pepper. Toss to mix well. Serve immediately or refrigerate and serve chilled.
Cook the milk, sugar and butter 4 to 5 minutes. Remove from heat. Add the chocolate chips. Beat well.
Break spaghetti in 3-inch pieces and cook according to package instructions. Cool. Add remaining ingredients to cooled spaghetti. Mix. Chill in covered dish, about 24 hours.
Fry bacon; remove from pan. In bacon grease, fry potatoes, onion and green pepper until tender. Crumble bacon and add to mixture. Season to taste.
Dump all cans of fruit and their juices into a large bowl. Slice and add bananas. Gently stir in lemon juice and dry pudding mix. Chill and serve.
Cream margarine and sugar until light and creamy. Add egg and beat well again. Sift flour, soda and cream of tartar together. Then add to creamed mixture. When well blended add the vanilla and Rice Krispies. Mix well. Put in small heaps on greased cookie sheet. Bake 10 to 12 minutes in a preheated 350° oven until light brown.
Reserve most of grease, and add vinegar, brown sugar, dry mustard, salt, catsup and dash of garlic salt. Stir together and mix with all the cans of beans. Bake at 350° for 1 hour.
Fill blender 1/3 full with orange juice. Add remaining ingredients. Blend until thoroughly mixed, rather slushy.
Brown meat in oil, add mushrooms, olives, tomatoes, tomato paste, basil, oregano, garlic, Tabasco, and onions. Cook the meat sauce an hour or more, the longer the better. The noodles should be cooked almost dome and well drained.
Cook whole red peppers over grill or in 350° oven until tender. Turn on sides to cook evenly. When done, let cool. Take skin off when cool enough to handle. Discard seeds and stem. In a large jar, place cooked red peppers and garlic in; cover with oil. Keep in refrigerator. Serve as an appetizer with Italian or French bread or crackers.
Wash and chop vegetables. Arrange in the bottom of a roaster. Mix water, flour, salt and pepper. Pour over vegetables. Place roast on top of vegetable. Spread horseradish all over roast. Roast covered in oven at 350 degrees for 1 hour and 30 minutes. Serve with Yorkshire Pudding.
Combine 1 1/4 cups sugar, flour and cocoa in a heavy saucepan. Combine milk, egg yolks and melted oleo. Beat, using wire whisk, until well blended. Gradually add milk mixture to sugar mixture, stirring until smooth. Cook chocolate mixture over medium heat, stirring constantly, until thickened and bubbly (about 10 minutes). Spoon chocolate mixture into pastry shell. Set aside.
Grease 1-quart casserole with 1/2 teaspoon margarine; set aside. In small bowl, combine prunes and boiling water; set aside. Preheat oven to 400°.
Saute onion in oleo, add water and bouillon cubes. Bring to boil. Add noodles and cook until almost done. Add broccoli, cook 5 minutes. Add milk and cheese. After cheese melts, let simmer, but do not boil, for a few minutes.