HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar and eggs; add vanilla. Sift flour, soda, cinnamon and salt. Gradually add flour mixture and oil. Mix well. Stir in apples and nuts. Bake in greased and floured 9 x 13-inch or tube pan at 350° for 45 minutes.
In a 10-inch skillet, cook onion and beef until onion is tender and beef is no longer pink. Drain off fat. Stir in chili powder, then refried beans. Cook, covered, until heated through. Stir. Spread avocado dip over mixture. Top with shredded cheese. Heat until cheese is soft. Before serving, dollop sour cream over cheese. Serve with chips.
Mix the chicken, mushroom soup, gravy, pimento, onion and water chestnuts together. Cut crusts from bread. Spread mixture on 10 slices of bread and cover with the other 10 slices. Wrap individual sandwiches in plastic wrap or wax paper and freeze. At serving time, dip the sandwiches, still frozen, in a mixture of beaten eggs and milk. Coat with crushed potato chips and place on a buttered cookie sheet. Bake at 300° for 1 hour. Makes 10 sandwiches.
Layer broccoli in a 13 x 9-inch baking dish. Layer chicken on top of broccoli. Mix lemon juice, mayonnaise, bouillon cubes, skim milk, flour and curry powder in a saucepan. Cook over medium-high heat until it thickens. Pour this sauce over the broccoli and chicken. Next, add a layer of cheese. Melt the butter and pour it over the bread crumbs. Put this on top as the last layer. Bake at 350 degrees for 30 minutes.
Mix all ingredients together and place in loaf pan. Bake at 350° for 1 hour.
Combine dressing, garlic, onion and a dash of salt and pepper in a shallow glass dish. Add steak, turn to coat with marinade. Refrigerate for several hours, turning steak occasionally. Just before serving preheat broiler or grill. Drain steak, broil or grill.
Mix cinnamon with apple pie filling after mashing pie filling with a potato masher. Spoon pie filling evenly down centers of tortillas. Roll up and place seam down in 13 x 9-inch pan. Bring butter, sugar, and water to a boil and boil 3 minutes, stirring constantly. Pour over enchiladas and let stand for 30 minutes. Bake at 350 for 20 minutes.
Wash chicken wings. Season with salt, pepper and Cajun seasoning. Heat oven to 300°. Place chicken wings in a roasting pan with 1/2 cup water, 1/2 stick of butter and 1/2 onion. Let chicken wings bake about 30 minutes. In a bowl, mix honey, red pepper and hot sauce. Take chicken wings out and brush on honey mix and let cook for another 10 minutes.
Drain oranges and pineapple and save 2 cups pineapple juice. Cook package of vanilla pudding using 2 cups pineapple juice and 1 cup water. Cook until thick. Pour over fruit. Chill. When ready to serve, slice 2 to 3 bananas. Mix and serve.
Cook broccoli until tender, approximately 5 minutes. In a mixing bowl combine all ingredients, placing the bread crumbs on top. Place in a casserole dish and bake at 350° for 30 to 40 minutes. Excellent casserole!
Knead and rinse the rice. Place the rice and water in a heavy medium size saucepan and leave it for half an hour. Add salt and sake. Place the saucepan with a tight fitting lid on low heat for 1 to 2 minutes. Keep it covered until done. Heat over high heat for 9 to 10 minutes. Then for 5 to 6 minutes over medium heat. Continue cooking over low heat for another 5 to 6 minutes. Finally, increase heat to high and cook only for 20 seconds. Stop the fire and mix the prepared peas very quickly. Cover rice with a paper towel, replacing the lid immediately. Let stand for 10 minutes. Do not lift lid while rice is cooking.
Blend cream cheese and butter. Add sugar and eggs; mix well. There may be small lumps of cream cheese, that's okay. Add remaining ingredients.
Cream butter and cream cheese; add milk, sugar and egg yolk. Add sifted flour and baking powder. Chill dough. Knead and roll out to 1/8 to 1/4-inch thick. Using a small cookie cutter, cut out shapes and fill with fruit filling. Bake at 450° for 10 minutes.
Blend in blender. Use as you would chili powder. Also excellent in baked beans.
Melt cheeses (with salsa) with ground beef. Serve with Doritos.
Beat first 3 ingredients until creamy. Beating water, egg, and vanilla. Add dry ingredients and mix well. Cover and chill for about 2 hours. Heat oven to 350. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake 8 - 9 minutes. Place Hershey kiss in center of cookie while still warm.
This was served at Chattanooga Louawa at So. E. Conference. Serves 75 to 100. Very good.
On top of stove, cover ribs with cold water. Bring to boil; simmer 10 minutes. Drain and rinse in cold water. Place in roasting pan. Sprinkle with salt and pepper. Bake at 450° for 15 minutes, until lightly browned. Pour off fat. Add pineapple chunks and peppers. Bake for 10 minutes.
Mix ingredients in order and pour into a 9-inch pie shell. Bake at 425° for 15 minutes, then reduce temperature to 350° and bake 45 to 55 minutes.
Grate cheese. Mix all ingredients. Use desired cookie press. Bake at 350° for 10 to 12 minutes. Yields 5 dozen.
Preheat oven to 350°. Grease and flour 2 (8-inch) round cake pans. Combine flour, salt and soda; set aside. Beat eggs in large mixing bowl. Add oil, sugar, gelatin and buttermilk; mix until well blended. Add flour mixture and blend well. Fold berries into batter. Pour batter into prepared pans. Bake for 25 to 30 minutes or until golden brown. Remove from oven. Cool 5 minutes, turn out of pans onto rack and cool completely. Frost with Buttercream Icing.
Mix all ingredients thoroughly. Store in jar in cool, dry place. To make "legal" cream soup to equal 1 can condensed soup, combine 1/2 cup mix with 1 1/4 cups water or defatted broth. Cook until thick.
Clean mushrooms and remove stems. Flake crabmeat and mix it into the cream cheese. Fill mushroom caps with the crab mixture and bake at 375° for 12 to 15 minutes. Great appetizers for parties.
Sprinkle shrimp with the lemon juice and set aside. Combine other ingredients and stir in shrimp. Chill. Makes 8 servings.
Pour into a 9-inch pie shell. Bake at 400° for 25 to 30 minutes.
Saute onions, celery and parsley in butter.	Put raw rice and vegetables in a large casserole. Mix together. Add chicken broth. Bake at 350° for 1 1/2 hours, covered.
Blend salad dressing and sugar until sugar is dissolved. Sift and measure flour and sift with cocoa and soda. Stir into salad dressing mixture. Add boiling water and stir until smooth. Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Ice while hot.
Cut chicken into strips and cook in olive oil. Add peppers and onions to chicken. Add taco seasoning. Cook until chicken is done. Place chicken in casserole dish and add peppers and onions on top. Pour salsa over this and add cheese. Place under broiler until cheese is bubbly. Serve with sour cream.
Preheat oven to 450°. Mix together first 3 ingredients. Combine shortening and milk and stir slowly, a little at a time, into flour mixture. Shape biscuits and place in a greased 8 x 11-inch pan. Bake for 12 minutes.
Mix ingredients (except pie crust and cheese ) together and put into a 9 x 13-inch pan. Then add layer of cheese slices over hamburger mixture. Cover with your favorite pie crust. Bake at 325° for 1 hour.
Dissolve Jell-O in boiling water. Add vinegar and salt. Let start to gel and all 1 cup sour cream and onion and cucumber. Mix well and gel until solid.
Mix flour, sugar and salt. Beat eggs into milk. Slowly add to flour mixture. Cook over low heat, stirring constantly, until thickened. When cooled, add half and half and vanilla. Pour into freezer container and finish filling with milk. (I usually cook the custard the day before and refrigerate overnight.) Makes 1 1/2 gallons.
Saute onion in butter in a saucepan until tender. Add water and bouillon cube; bring to a boil. Stir in remaining ingredients. Allow mixture to return to a boil; cover and remove from heat. Let stand 5 minutes. Yield: 4 servings.
Place chicken in baking dish. Pour dressing over chicken. Place chicken in oven. Bake uncovered at 350° for 45 minutes to 1 hour.
Blend all together. Fold in crab. Pour into greased casserole. Top with 1/4 cup Gruyere and heat until bubbly in 350° oven for 25 to 30 minutes. Yields 1 quart. Serve with Melba toast.
Cook bacon until crisp in a large pot or kettle. Remove. Saute onions, celery and potatoes. Add water and seasonings. Simmer until potatoes are tender. Combine flour with milk. Add to kettle and cook until thickened. Add corn, cream, cheese and bacon. Stir very frequently. Serve when cheese is melted and soup is hot!
Preheat oven to 400°. In 3-quart baking dish, place chicken. Top with cheese. Stir soup and spread over cheese. Top with tomato slices. Mix margarine and stuffing. Sprinkle over tomato slices. Bake for 25 minutes or until chicken is no longer pink. Serve over rice. Makes 8 servings.
Melt butter. Mix soup and rice. Pour into baking dish. Add breasts on top. Bake at 350° for 30 minutes.
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, almost 10 minutes. Remove from heat. Add coconut and pecans. Beat until cool and spread between layers, top and sides of cake.
In iron skillet, heat bacon grease and add pinto beans. Mash with potato masher. Add chili powder, garlic salt and onion salt and stir over medium heat until beans are smooth. Top with grated cheese.
Cream shortening; add sugar gradually and beat until light. Add egg. Combine dry ingredients; add to creamed mixture. Refrigerate for approximately 15 minutes. Roll thin on board sprinkled with confectioners sugar (or flour). Cut with your favorite cookie cutters. Place on greased cookie sheet. Decorate with colored sugar. Bake at 325° for 8 to 10 minutes. Yield: about 3 dozen cookies.
Cook chicken until tender; skin, bone and cut in cubes. Mix chicken with other ingredients except stuffing mix. Pour into casserole and sprinkle stuffing mix and dot with margarine on top. Bake at 350° for about an hour. Will serve 8 to 10 people.
Soften gelatin in cold water; set aside. Combine tomato soup and cream cheese in medium saucepan. Heat over medium heat, stirring until well blended. Cool; add remaining ingredients. Pour into mold. Chill several hours until firm. Serve with crackers or on greens as a salad.
Heat oven to 350°. Cream 1 cup sugar and margarine until light and fluffy. Blend in vanilla and egg. Gradually add flour, soda and salt to creamed mixture. Mix well. Shape into 1-inch balls. With thumb, make imprint in center of each cookie. Combine topping ingredients and fill each cookie with 1 teaspoonful. Bake at 350° for 10 to 14 minutes.
Flake corned beef with fork. Add bread, onion, egg and potato; mix. Shape into 12 balls and brown on all sides in hot butter in frypan. Place in casserole dish. Add hot water to celery soup and mix. Pour over balls. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly. Serves 4 to 6. Can be prepared the day before, adding soup when ready to cook.
Heat soups and Cheez Whiz in heavy saucepan. Add broccoli and turkey. Place cooked rice in 9 x 13-inch pan or dish. Cover with broccoli mixture. Pour melted margarine over Ritz crumbs and toss to coat. Spread on top of casserole. Bake at 350° for 25 minutes. You could use ham or chicken instead of turkey.
Brown meat and drain. Add soup, green chilies, sauce and chopped onions. Heat thoroughly. Crumble 5 to 6 tortillas in the bottom of a 13 x 9-inch pan. Cover with half of meat mixture. Crumble an additional 5 tortillas on meat mixture. Top with remaining meat and cheese. Bake at 350° until cheese melts.
Pull biscuits in halves or fourths. Get grease or Crisco or oil hot, place in skillet. Turn when golden brown on every side. Remove carefully. Place on paper towel, then roll in sugar or powdered sugar until coated. A great sweet and chewy snack.
Combine first 5 ingredients. Combine sugar, cinnamon and pecans. Pour 1/2 batter into greased and floured pan. Top with 1/2 sugar mixture. Repeat. Bake 30 to 35 minutes in a 350° oven.
To prepare crust, mix crushed vanilla wafers, sugar, nutmeg and 1/2 cup coconut. Add melted butter and mix well. Press firmly into a 9-inch pie pan and bake 10 minutes at 350°.
Combine cake mix, margarine and 1 egg. Mix well. Press into a buttered 9 x 13-inch baking dish. Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla. Mix well. Pour over cake and top with peanuts. Bake at 300° for 45 to 50 minutes or until layer is done. Cool for approximately 1 hour and cut into bars. Yield: 15 bars.
Combine chicken, celery, pickles, dill and apples. Moisten with mayonnaise or salad dressing. Serve on lettuce; garnish with almonds, olives and cranberry cubes (if used). Yields 6 to 8 servings.
In a small saucepan, stir together pineapple juice, honey, cornstarch, and ground ginger. Cook and stir over medium heat until thickened and bubbly, cook and stir for 2 minutes more. Stir in fruit. Serve over pancakes, waffles or French toast.
Mix all ingredients together and put in a large casserole dish sprayed with Pam. Cover and bake at 350° until it bubbles.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm.
Place all ingredients in blender container. Blend briefly. Pour into serving glasses. Serves 2.
Cut tomatoes in small pieces or grind (I put them through food chopper). Bring to a boil in cold water 3 times, draining off water each time. Add all other ingredients, except pineapple. Cook slowly about 3 hours or until done. Add pineapple last 5 minutes. Put into hot sterile jars and seal. May process in hot water bath for 20 minutes.
Layer first 7 ingredients in order given in a 12 x 9-inch casserole dish. Combine mayonnaise, lemon juice, mustard and sugar; spread evenly over top of salad completely sealing to edges. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Garnish with parsley.
Cream shortening, sugar and egg, then add lemon extract and pineapple. Add dry ingredients. Mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° until lightly brown.
In large saucepan or Dutch oven, cook beef in boiling salted water to cover until it loses its red color. Drain; discard liquid. Break up any large pieces of beef; set aside. In same pot, combine the onion, celery, green pepper and garlic. Cook over medium heat for 3 minutes, adding 3 to 4 tablespoons water if necessary to prevent vegetables from sticking. Stir in chili powder, 3/4 teaspoon salt, oregano and bay leaves. Cook 3 minutes. Add beef, beans, tomatoes and juice. Simmer, uncovered, stirring often. Divide evenly among 12 bowls. Serve each portion topped with extra onion, if desired.
Crust: Combine graham crackers, soda crackers and butter. Press into a 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Cool.
Heat butter in heavy skillet. Add oysters. Saute until done. Serve over toast. Pour remaining drawn butter over bread. Great for New Year's breakfast.
Mix first 3 ingredients with wet hands. Form 16 balls. Brown slowly in hot oil, shaking pan frequently to keep balls round. Blend paste with other ingredients. Pour over meatballs. Cover and simmer 1 hour. Serve over cooked noodles or spaghetti.
Cut chicken livers in about 3 or 4 pieces each. Stir in other ingredients, except bacon. Cover and put in refrigerator for about 1 hour. Cut bacon slices in half. Wrap each piece of chicken liver with a piece of bacon; fasten with a toothpick. Place in a broiler pan or any bread pan that is deep enough to catch the grease while cooking. Bake in oven at about 350°. Bake until bacon is done.
Cream butter, shortening and sugar. Add egg yolks. Combine flour and soda. Alternate with buttermilk. Beat egg whites until stiff. Fold in egg whites, coconut, nuts and vanilla. Bake in 3 greased and floured cake pans at 350° for 25 minutes.
Wash rice. Combine meat, rice, salt, pepper and onion. Shape into balls. Place in pressure cooker on rack and pour tomato soup and water over meatballs. Cook for 15 minutes.
Cream with hands. Roll into balls and flatten. Brush with egg white. Bake at 400° to 425° until brown. Sprinkle with salt.
Mix the Bacardi mix and 7-Up in a large glass punch bowl. Place rounded spoonfuls of pink sherbet on top. Serve chilled.
In shakeable container, place all ingredients; shake. Chill 1 hour. Bring back to room temperature before serving.
Mix first 8 ingredients and drop by spoonfuls into oiled frypan. When golden brown, place in casserole and cover with gravy made from remainder of ingredients. Simmer in oven for 1/2 hour at 350°. Use a 9 x 13-inch dish.
Soak beans overnight and cook in salt water until well done. Prepare hamburger by browning in skillet with salt and onions added. Combine beans and hamburger in small roaster. Add tomato juice, catsup, chili powder and a small handful of brown sugar to suit taste. Bake 1/2 hour in 350-375° oven.
In large bowl cream butter and sugar. Add egg. Mix well. In separate bowl combine flour and baking powder. Gradually add to butter mixture. Add coconut, nuts and vanilla. Mix thoroughly. Press 2/3 of dough into greased 13 x 9 x 2 inch pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350° for 30-35 minutes or until golden brown. Cool in pan on wire rack. Cut into squares. Yield: 36 bars.
Place chops in single layer in a shallow baking pan. Mix wine and soy sauce; pour over chops. Let stand at room temperature for 1 hour or so turning 3 or 4 times. Bake, uncovered, at 350° for 1 hour, turning and basting occasionally.
Cream butter. Add sugar, egg yolks, lemon juice, flour and salt. Mix well. Stir in milk. Beat egg whites until stiff. Fold egg whites into 1st mixture. Pour into crust-lined pie plate. Bake at 450° for 10 minutes, then 35 more minutes at 350°.
Mix the sugar, cocoa and flour together in a bowl. Boil the water and pour over the cocoa mixture. Add the margarine, salt and vanilla. Stir. Microwave on High for 2 minutes. Stir, then microwave 1 minute longer.
Line cookie sheet with crackers, leaving whole. Sprinkle chopped pecans on top. Mix sugar, margarine and butter together; bring to a boil. Boil 2 to 3 minutes. Drizzle over crackers and pecans. Bake at 375° for 12 minutes or until light brown. Wait 2 minutes and cut into bars. Place on paper towel to drain some of butter. Store in container.
Beat egg whites lightly with a fork. Add remaining ingredients and beat until blended. Makes 6 tablespoons, equivalent to 2 whole eggs or 1/2 egg substitute.
Put peaches in Dutch oven. Mix in red hots. Spread cake mix on top, but do not stir in. Cover and bake right on hot coals 30 minutes. Allow to cool before serving.
Mix 1 1/2 cups sugar and cornstarch. Add milk, 1/2 teaspoon vanilla and eggs. Cook on low heat until thick. Add coconut and mix well. Pour into baked pie shells. Cool.
In large skillet, stir the green onions and garlic with margarine and oil for 1 minute. Add shrimp; cook and stir until shrimp are pink. Add ReaLemon and salt and heat thoroughly. Garnish as desired.
Separate eggs; hold back whites. Cream the sugar, butter and eggs; mix well. Sift flour, soda and baking powder together. Add alternately flour and buttermilk. Add flavorings. Beat egg whites until stiff. Fold into mixture. Pour in greased tube pan and bake at 350° for 1 hour.
Combine hamburger, egg, green pepper and onion. Generously add salt and pepper. Mix thoroughly. Spread mixture onto long piece of waxed paper. Pat meat mixture into a thin, long rectangle. Spread tomato sauce over entire meat mixture. Sprinkle with helpings of cheese of your taste. Neatly take wax paper and begin to roll rectangle into a rolled tube. Place into a long dish.
Cream shortening with peanut butter and salt until light and fluffy. Gradually add powdered sugar. Blend in vanilla, then flour. Stir in peanuts; mix well. Shape into small balls. Place on ungreased cookie sheet. Bake for 12 minutes at 350° or until golden brown. Roll in sifted powdered sugar immediately after removing from oven. When cool, roll again in powdered sugar. Makes 4 dozen.
Marinate chicken for at least 1 hour in salad oil, orange juice, vinegar and salt. Mix together in bowl grapes, celery, pineapple, mandarin oranges, almonds, rice and mayonnaise; add marinated chicken mixture and mix together well. Chill for several hours.
Prepare graham cracker crust and press into spring-form pan. Spray with Pam. Mix cream cheese and sugar for 3 to 5 minutes. Add eggs and vanilla. Beat for 30 minutes. Bake in spring-form pan at 300° for 50 to 60 minutes. Remove from oven and cool 20 minutes. In bowl, mix together sour cream, sugar and vanilla. Pour on top of cooled cake and return to oven for 10 minutes. You can omit topping and top with fruit.
Mix in blender, alternating egg and oil. Serve over romaine lettuce with black olives and artichoke hearts.
Preheat oven to 350°. Bake chicken breasts for 20 minutes. Remove from oven and spoon salsa over chicken and then put 1 slice cheese on each piece of chicken. Return to oven and cook for 20 minutes.
Mix flour, cornstarch, baking powder, baking soda and salt in small bowl. Beat margarine, sour cream, sugar, vanilla, orange extract and peel in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Gradually add flour mixture, beating well after each addition.
Bring water and sugar to boil or until sugar is dissolved. Add cranberries and simmer approximately 10 minutes. Remove from heat and add the 2 packages Jell-O. Cool, then add the remaining ingredients.
Mix sugar, water and spices in saucepan. Boil 5 minutes. Remove spices; cool. Add fruit juices. Refrigerate until needed. Just before serving, add ginger ale to juices in punch bowl. Garnish with slices of orange and lemon, studded with whole cloves. May be doubled or tripled as needed.
Put marshmallows in bowl and add milk. Put in microwave for a few seconds until melted. Put cream cheese and sour cream in mixer. Add vanilla and mix well. Pour in marshmallow mix and fruit cocktail (drained). Mix together. Add 1/2 cups nuts, if desired. Make the day before and let chill overnight.
Put potatoes on to boil. Brown and drain beef; add soup. When potatoes are tender, drain all water. Add milk and butter; mash together. Layer hamburger, soup, potatoes, then cheese. Brown in oven. Let cool 5 minutes before serving.
Saute chopped onion in 3 tablespoons chicken broth over low heat. Add 14 ounces chicken broth and sour cream; continue to simmer. Add flour and cornstarch; mix with a wire beater to blend. Stir in water chestnuts, green chiles and mushrooms. Cut tortillas into fourths. Line a large casserole dish, sprayed with nonstick cooking spray, with part of the tortilla pieces. Fold chicken into sauce. Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top. Repeat layers and top with cheese. Bake at 350° for 40 to 45 minutes.
Mix all ingredients and pour into pie shells. Bake at 300° for 45 minutes.
Combine all ingredients. Chill several hours before serving. Yields 4 to 6 servings.
Place 2 cups broken chips in a lightly greased 2-quart baking dish; spread half of soup over chips. Spread chili and beans over soup and top with remaining soup. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining chips and bake 5 minutes longer. Yields 4 to 6 servings.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add Marshmallow Creme and nuts. Mix until well blended. Pour into 8 x 8 foil pans lined with wax paper and let set to cool. Will take 2 pans. After cooled, cut into squares.
Peel potatoes, cut in half. Put into baking dish. Spread with sugar and margarine mixed together. Add 1/4 cup water. Bake at 375° for 20 minutes.
Mix hash browns, sour cream, soup, cheese, onions and milk together. Mix well. Melt butter in an 8 x 8-inch baking dish. Save half of butter to mix with cornflakes or crackers for topping. Pour into baking dish and top with crackers. Spread over top. Bake 45 minutes at 350°.