HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook on low heat until thickens. Add red food coloring or cinnamon candy. Add a few drops of cinnamon oil to desired taste. Put in jars and seal or put in freezer.
Mix soups and Ro-Tel tomatoes. Add garlic salt, chili powder, onion and bell pepper. Wilt tortillas in boiling chicken broth. Place tortillas in a 9 x 12-inch baking dish. Add chicken, then soup mixture. Continue to layer. Top with cheese. Bake at 375° for 45 minutes.
Mix together all ingredients, except ham. Dry ham slices with a paper towel. Spread mixture on slices of ham. Roll up and freeze for no more than 2 hours. Slice while partially frozen. Refrigerate until ready to serve.
Cream together sugar, flour and butter. Add eggs, buttermilk, lemon flavoring, vanilla and salt. Pour into two prepared pie shells and bake 45 minutes at 350°. Will firm as it cools. Sprinkle with a little nutmeg, if desired.
Cook veggies as directed on packages. Drain and put in large bowl. Cut slices of Velveeta and cover top of veggies. Crumble Ritz crackers and spread over cheese. Place 5 or 6 tablespoons of butter on crackers. Put in 350° oven until cheese melts, about 5 minutes.
To the corn, add Bisquick, salad oil, egg and milk. Mix thoroughly. Put 1/2 in greased casserole. Add green chilies and cheese. Add remaining mixture. Bake at 375° for 45 minutes.
Cook each vegetable separately and season to taste. Drain. Mix all three with with mustard, Worcestershire sauce, onions, lemon juice, water chestnuts (sliced) and 1 1/2 cups mayonnaise. Put all in casserole dish and cover with buttered bread crumbs. Bake at 350° until bread crumbs are brown and mixture gets real hot through.
Heat oil in a large skillet over medium heat. Using a garlic press, add all 8 cloves of garlic and cook until golden, about 3 minutes.
Cream butter with mustard and lemon juice. Spread on the bread slices. Lay a slice of cheese on each piece of bread. Slice the peppers into thin strips. Discard core and seed. Garnish with a spoon of mayonnaise and sprinkle with paprika.
Boil cut up chicken with the bouillon cubes. When chicken is done, pull meat off bone into shreds. Cook rice in same water you boiled chicken in. When rice is cooked (5 to 10 minutes), add shredded chicken and last, add your cream of chicken soup. You can use any kind of soup if you don't like cream of chicken.
Blend softened cream cheese, sour cream and taco seasoning together. Spread on large serving platter. Top with lettuce, tomatoes, olives, onions and shredded cheese. Serve with tostados.
Place first 4 ingredients in a large bowl. Saute walnuts in butter until lightly browned. Add to lettuce mixture. Toss with Sweet and Sour Dressing. Yields 6 to 8 servings.
Mix together the flour, oats, brown sugar, margarine and soda. Divide in half and place in a 13 x 9 x 2-inch pan. Smooth out and bake at 350° for 8 minutes. Put 1 can of cranberry sauce on first half of bar and then carefully pat last half of bar on cranberries. Bake 18 to 20 minutes. Cool before cutting into bars.
Mash apricots.	Add hot water to jello. Stir and add 1 1/2 cups fruit	juice.	Stir and add the drained pineapple and apricots. Stir. Let jello set until firm. Cook following mixture until thick: 1 cup juice from	fruit, egg, sugar, butter and flour. Cool. Fold in	Cool Whip. After jello is set, top with this mixture and then top with grated cheese. Chill until ready to serve.
Butter pan. Layer sliced apples. Sprinkle with salt, cinnamon and water. Mix together remaining ingredients. Pat over apple mixture. Bake at 350° for 40 minutes.
Combine all ingredients. Chill at least one day to allow flavors to blend. Makes 1 1/2 cups.
Heat oven to 400°. Grease bottoms only of about 12 medium muffin cups. Beat egg. Stir in milk, nuts, oil and honey. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Sprinkle with sugar, if desired. Bake until golden brown, about 20 minutes. Remove immediately from pan. Yields 1 dozen.
Cream sugar, eggs and oil. Add other ingredients. Bake in Bundt pan (greased and floured) 1 hour and 15 minutes at 325°. Let set 5 to 7 minutes before removing from pan. Drizzle icing on top.
Heat oven to 325°. Grease and flour Bundt pan. Sprinkle nuts in pan. Mix all ingredients well. Pour into pan; bake for 1 hour. Leave in pan. Drizzle glaze on cake; let set 30 minutes.
In large pot, boil all ingredients, except greens, in enough water to cover. Season to taste. Boil for 5 minutes. Turn to medium heat. Add greens; cook until greens are tender, adding water periodically (keep water level at 1 to 2 inches).
Brown and drain hamburger. Lightly spray 1 cookie sheet with Pam butter flavored vegetable spray. Place 1 ounce Cheddar cheese and 1/8 of hamburger in a tortilla and roll up. Place on the cookie sheet; repeat until all 8 are placed on the baking sheet, then spray Pam over all exposed areas of tortillas. Bake in 375° oven until crisp. Makes 8 servings.
Wash parsley, dill and chives thoroughly; chop as fine as possible. Chop garlic or put through garlic press. Add herbs to softened butter; mix thoroughly. Add pepper and salt to taste.
Mix ingredients and add 3/4 cup flat beer. Let batter rest for 3 hours. Just before using, add 3 egg whites, beaten stiff. This is a great batter for fondue (gee, does anyone fondue any more?!) It is very light and crispy, but gets soggy if not consumed as soon as the item is cooked.
In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut the butter or margarine into the flour mixture with a pastry blender or 2 knives. Add the buttermilk and mix thoroughly into soft dough. Add the currants. Knead the dough on a lightly floured board, about 3 minutes or until smooth. Form the dough into a 7-inch flat round and place in a lightly oiled cake pan. Cut a cross about 1/2-inch deep in the center of the round. Bake in a 375° oven 40 minutes. Cool on a wire rack.
Brown chops on both sides in butter in a large skillet. Pour broth over chops. Cover and simmer 20 to 30 minutes, or until tender. Remove chops from skillet; set aside. Combine cornstarch, brown sugar, soy sauce and vinegar; stir well and add to pan drippings. Cook over low heat, stirring constantly, until thickened. Return chops to skillet. Add green pepper, onions and pineapple. Cover and cook over low heat for 10 minutes, or until vegetables are tender.
In a 6-quart saucepot in hot oil, brown roast (spoon off fat). Stir in mushroom soup, onion mix and 1 cup of water. Reduce heat to low; cover and cook for 2 hours. Add vegetables. Cover and cook 45 minutes or until everything is fork-tender.
Cook chicken 40 minutes. Casserole can be made with breasts left whole or cut up. If cut up, mix with sour cream and undiluted soups. Put in a greased 8 x 12-inch casserole. If whole breasts are used, mix cream and soup and cover breasts. Mix stuffing with water and butter. Put on top of chicken mixture. Bake, uncovered, 1 hour at 350°.
Start heating oven to 350°. Place the ingredients in layers in a 2-quart baking dish with a tight fitting lid: first, rice; second, corn; (sprinkle with salt and pepper) third, tomato sauce; fourth, water and corn liquid; fifth, onion and green pepper; sixth, ground beef on top; (sprinkle with salt and pepper) and seventh, cover meat with bacon. Cover and bake at 350° for 1 hour or longer. Uncover and bake about 30 minutes longer. Makes 4 to 5 servings.
Mix together in a 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Mix sugar, oleo, egg and honey. Sift flour and spices. Add raisins. Add soda to persimmon pulp. Mix flour mixture to sugar mixture. Add pulp and nuts. Drop by teaspoons onto cookie sheet. Bake at 375° for 8 to 10 minutes. (Very good!)
Mix together, beating in eggs one at a time. Makes three 9-inch layers. Bake at 350°; cool before frosting.
Cover bottom of 11 x 15-inch pan with cracker crumbs (reserve 1/2 cup for top). Slice bananas crosswise over crumbs. Place 1/2-inch thick ice cream slices over bananas. Freeze. Sprinkle with walnut meats. Freeze again until firm. Melt butter and chocolate chips. Add powdered sugar and evaporated milk. Cook until thick and smooth, stirring constantly. Remove from heat; add vanilla. Cool. When cold, pour over ice cream. Freeze until firm. Spread Cool Whip over chocolate layer. Top with reserved crumbs. Store in freezer. Remove about 10 minutes before serving. Keep frozen.
Fry bacon crisp; crumble it and set aside. Cut broccoli heads as desired. Mix bacon crumbs, broccoli, cheese and onion (chopped). Mix mayo, sugar, vinegar with milk to consistency of creamed soup. Pour dressing over salad and refrigerate overnight.
Mix all dry ingredients together. Stir in chopped onion and slightly beaten egg. Add milk slowly while stirring, until the mixture is right consistency.
Cut up the sausage. Combine all ingredients into a crock-pot except the Spanish rice. Add 6 cups water and the spice packet from the rice. Cover; cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in remaining rice from the rice mix. Cover and cook on low 1 hour more or on high 45 minutes more. Makes approximately 6 servings.
In a small bowl, blend milk and egg yolks, Parmesan cheese, salt and pepper (set aside).
Mix together cake mix, oleo and two eggs and place in 9 x 13-inch pan. Combine the rest of the ingredients and pour over the mixture in the pan. Bake at 350° for 45 minutes.
Cream the sugar and butter together. Add eggs, one at a time, beating well after each addition. Add flour and vanilla; beat well until creamy. Bake at 325° for 1 hour and 15 minutes.
Melt butter in a deep baking dish. Mix the flour and milk, make a thick paste. Pour into buttered baking dish. Do not stir. Combine the chicken and broth, pour into the baking dish. Do not Stir. Bake about 1 hour at 350°.
Drain beans and rinse. Drain thoroughly. Dissolve sugar in vinegar. Add salt. Bring to a boil. Set aside to cool. Combine other ingredients and pour vinegar mixture over them. Mix well. Store in 2-quart jars in refrigerator for 24 hours before serving. Salad will keep several days in refrigerator.
Boil chicken breasts until fork-tender. Cut in strips. Line in greased casserole dish. Mix together soup and sour cream and top chicken.
Brown meatballs; drain. Place in crock-pot. Add Smokies. Dice bell peppers into bite size pieces. Drain pineapple chunks (reserve liquid); add to crock-pot. Heat in small saucepan the juice from pineapple, 1/4 cup brown sugar, cornstarch and soy sauce; stir until thick. Pour mixture over ingredients in crock-pot. When thoroughly heated, serve!
Slice cake and line in a 9 x 12-inch pan. Prepare pudding according to package directions. Combine pudding, ice cream and milk together. Pour over cake. Prepare jello according to package directions; combine with fresh strawberries and pour over cake mixture. Chill.
Combine ingredients, stirring well. Spoon into lightly greased 1-quart casserole or souffle dish. Bake at 350° for 20 minutes. Serve with toast points or crackers.
Blend together 1 cup of sugar and 1/2 stick of oleo. Add milk, baking powder and flour. (Makes a stiff batter.) Grease a 9 x 13-inch pan. Put batter in pan.
Boil cranberries in water until skins are well popped. Put through strainer. Cook sauce with sugar until it comes to boil (not boiling). Pour over orange slices and walnuts. Chill.
Melt butter in a small saucepan. Add orange rind, honey and salt. Heat, blending well. Cook peas according to package directions. Stir water chestnuts into peas just before serving. Heat. Pour honey mixture over peas. Stir and heat thoroughly. Yields about 6 servings.
Melt butter in baking dish. Mix sugar, flour and baking powder, then stir in milk. Pour this on top of melted butter or margarine. Pour heated fruit pie filling on top of this mixture. Bake 35 minutes at 375°.
Put sugar over crushed cranberries and oranges. Mix 1 cup hot water to Jell-O. Let cool. Drain cranberries. Keep one cup juice and mix with Jell-O. Mix all ingredients. Chill in refrigerator before serving.
Place cabbage in casserole. Mix ingredients (except bacon) and pour over cabbage. Top with bacon. Bake 40 minutes covered at 350°. Remove cover to crisp bacon 5 to 10 minutes.
Make pudding according to directions. Put in pie shell. Top with Cool Whip and serve.
Mix these together well. Stir in 1 cup flour and 1/4 teaspoon salt. Roll into 1-inch balls. Dip in slightly beaten egg whites, then roll in chopped nuts (1/2 cup). Place on greased cookie sheet about 1 inch apart. Bake 5 minutes. Press thumb in center, then bake about 8 minutes more in 375° oven. Fill thumbprint with powdered sugar frosting. I make different color frosting.
Mix all ingredients until well blended. Pour into paper lined muffin tins. Bake at 350° until brown. Makes 6 large or 12 small muffins.
Mix sugar, eggs, pumpkin, water, oil and vanilla together in large bowl, set aside. In separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture a little at a time to pumpkin mixture, blending well after each time. Pour into a greased and well-floured 8-inch loaf pan (1-quart capacity). Cook for 1 hour at 325°. Cool completely before removing from pan.
Beat first three ingredients for 15 minutes. In separate bowl, beat whipping cream and lemon juice until stiff peaks form. Fold into raspberry mixture. Freeze. Defrost approximately 1/2 hour before serving.
Combine jello and hot water. Stir to dissolve. Add cold water, then other ingredients. Chill.
Preheat oven to 400°. Cut each pepper into quarters. Remove the seeds. Place in large roasting pan. Add olive oil, oregano, salt and pepper. Toss mixture to coat well. Arrange peppers in one layer. Roast 25 minutes or until tender, stirring occasionally. (Peppers can be cut into 8 pieces each.)
Cube baked potatoes and place in ovenproof bowl. Pour melted butter over potatoes; add salt and pepper to taste. Add crumbled bacon, sprinkle green onions and spread Cheez Whiz over potatoes. Place in oven and cook until cheese is melted (350°).
Cook and mash potatoes. Add sugar and next 5 ingredients. Place in uncooked pie shell. Cook at 350° about 40 minutes.
Mix mayo, cream cheese and Ranch dressing. Chop tomatoes, broccoli, cauliflower and bell pepper.
Coarsely grate potatoes and pat dry with paper towels. Add onion, flour, eggs, salt, pepper, nutmeg and parsley. Mix thoroughly. On griddle or in large frying pan, in hot vegetable oil, place 3 or 4 large spoonfuls of potato mixture a few inches apart. Fry until brown and crisp on each side. Keep warm and serve with applesauce or sour cream.
Shell and clean shrimp. Saute shrimp in butter with onion and garlic about 5 minutes; turn shrimp once. Transfer shrimp to hot serving dish; set aside. Add seasonings and lemon juice to skillet and heat. Pour over shrimp and sprinkle with chopped parsley. I serve over rice.
Mix and put in 9 x 13-inch pan. Cook at 400° for 6 minutes. Cool.
Sift flour and soda together. Cream butter, sour cream and sugar together. Add flour, one cup at a time, beating after each addition. Add eggs one at a time beating after each addition. Mix in	flavor. Bake at 300° for 2 hours and 10 minutes or until cake tests done with a toothpick.
Grease a 9 x 13 x 2-inch pan. Dump in undrained pineapple and swirl it around to fill corners. Dump in pie filling and swirl it around until layers of fruit are even. Sprinkle dry cake mix over fruit. Cover fruit completely.
Partially cook celery, onion, peas or corn and carrots. Drain. Put part of each vegetable in casserole, then pour some of your homemade dried beef gravy (or frozen creamed chipped beef, thawed) over it and continue with layers. Sprinkle Cheddar cheese on top. Bake for 1/2 hour at 325°. Serves 4 to 6.
Spread cream cheese along one edge of sliced ham (about 1-inch wide). Lay one green onion on cream cheese. Roll into a log. Place toothpicks all along roll about 1 inch apart. Slice roll diagonally between toothpicks.
Crush the graham crackers. Mix with 4 tablespoons melted butter. Pat into cake pan and chill. Beat eggs, sugar and butter for 5 to 10 minutes and spread on crust. Layer on top 1 cup crushed pineapple (well drained) and sliced bananas. Frost with Cool Whip. Garnish with kiwi fruit and/or strawberries.
Combine shortening, sugar, and spices. Beat well. Add eggs and milk, beat until well blended.
Place potatoes in a buttered 9 x 13-inch dish. Dot with margarine. Sprinkle onion, parsley flakes, salt and pepper on potatoes. Combine soup and milk; stir to mix and pour over all. Top with grated cheese and sprinkle with paprika. Cover and bake at 400° for 1 hour.
Cook noodles as package directs; drain. Put noodles in baking dish. Add chicken. Pour soup and milk over this. Add salt and pepper, if desired. Bake for 20 to 25 minutes at 350°. Crumble crackers over the top. Bake 5 minutes more.
Remove seeds from melon; peel and cut into cubes. Place pulp, cinnamon and 1/2 cup orange juice in a blender and puree. Combine remaining 2 cups orange juice and lime juice; stir into puree. Pour mixture into a bowl. Cover and refrigerate at least one hour before serving.
Coat cherries, pineapple and nuts with 3/4 cup flour. Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add baking powder to 1 cup of flour and blend into creamed mixture; stir in flavorings. Fold in fruit and nuts; spoon batter into prepared pan. Start in a cold oven. Bake at 250° for 3 hours.
Cream together shortening, white sugar and brown sugar. Add eggs, one at a time. Combine and add to mixture water and vanilla. Sift flour, salt and soda together; stir into mixture. Add oatmeal and chocolate chips; stir well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Beat the eggs and sugar together. Add flour; beat. Add other ingredients and mix. Pour in 9-inch pie pan. Bake at 350° for 40 minutes, or until firm.
Mix all of the ingredients together. Salt and pepper. Spread in 6 x 10-inch casserole dish. Mix together 2 cups Ritz crackers and 1 stick melted margarine. Put over top of casserole. Bake 20 minutes at 300°. Sprinkle more grated cheese on top. Bake again for 10 to 15 minutes.
Brown meat in large skillet; pour off all but 2 tablespoons of drippings. Push meat to one side. Add flour and brown slightly, stirring constantly. Add all remaining ingredients and mix in the meat. Cover and simmer about 15 minutes or until onions are tender. Remove cloves before serving. Serve over hot rice. Serves 4.
Mix all ingredients well together. Cover tightly. Place in refrigerator for 3 days. Mix well each day. On the 4th day, form into 6 rolls and place on rack of broiler pan. Bake 8 hours at 150°. Turn after 4 hours. Cool. Wrap in Saran Wrap or foil. Will freeze.
Cook grits as per package, then an additional 10 minutes cooking time. Spray frypan with cooking oil. Add onion, ham and green pepper. Saute lightly (approximately 5 minutes). Add cheese and allow to melt. Mix. Add cayenne pepper and mix. Stir in diced tomatoes. Blend sauteed ingredients with cooked grits and serve. Serves 4 to 6.
Mix first 3 ingredients and pour in greased 9 x 13-inch pan (mixture will be dry). Mix next 4 ingredients and pour on top of cake mixture. Bake at 350° for 35 minutes.
In medium pan, add chicken broth, bouillon cube, onions, celery and carrots. Bring to a boil. Then add noodles and chicken. Cook until noodles are tender. Season with salt to desired taste.
Prepare stuffing mix according to directions. Mix mayonnaise, milk, sour cream, soup, cream cheese and salt until smooth. Stir in chicken. Add beaten eggs; set aside. Cook broccoli 5 minutes; set aside. Bring 1 1/2 cups water to a boil, add rice; cover tightly and simmer 10 minutes. Pour stuffing mix into 9 x 13-inch baking pan. Drain rice, rinse and pour over stuffing. Drizzle with melted butter. Add layer of broccoli. Pour mayonnaise mixture over top. Sprinkle with crushed cereal. Bake at 375° for 30 minutes. Great dish for company. This also can be done up ahead and refrigerated until ready to bake. Bake 15 minutes longer if you do refrigerate.
Score each slice of ham sides 1/4-inch deep. In saucepan, combine ingredients. Heat to boiling, stirring constantly. Place ham on grill 3 inches from coals. Cook 15 minutes on each side with sauce.
Cream butter and sugars together. Add eggs and vanilla. Make oatmeal powder: Grind together oatmeal, salt, baking soda, flour and baking powder. Mix all ingredients and add chocolate chips, Hershey bar and nuts. Bake at 375° for 10 minutes in an ungreased cookie sheet.
Make 2 (8 or 9-inch) pie shells. Mix all ingredients together except for margarine. Pour into pie shell. Top with pats of margarine. Lay over top with second pie shell and form. Brush top with egg whites. Bake until crust is done (30 to 45 minutes) at 350°.
Melt butter in large saucepan on medium heat. Add squash, carrots and onion; cover and cook 8 minutes, stirring occasionally. Add broth, bring to a boil. Reduce heat; cover and simmer 25 minutes. Puree mixture in batches in food processor. Return to saucepan and add spices. Bring to a simmer. Add half and half; heat thoroughly.
Melt butter in large saucepan; remove from heat and let cool. Stir flour with baking soda, salt and spices. To the melted, cooled butter, add 2 cups of the sugar, the molasses and eggs. Beat well. When dough is well mixed, cover and chill 2 hours or longer. Heat oven to 375°. Roll dough in small balls, using about 1 1/2 teaspoons of dough for each. Roll balls in remaining 1/2 cup sugar and place 2 inches apart on ungreased baking sheets. Bake for about 10 minutes, until cookies are a dark, golden brown. Remove from oven and let cool about 2 minutes on baking sheet before removing to a wire rack. For a chewy cookie, bake only 5 to 6 minutes. Makes about 12 dozen.
Sift dry ingredients together. Add sugar, eggs and oil. Add apples, raisins and nuts. Bake 1 hour in greased pan at 350°.
Cook sausage; chop into small pieces. Mix eggs, milk and dry mustard. Take sides off bread and cube. Line bottom of casserole dish with bread. Then add sausage and cheese; pour egg mixture on top. Put in refrigerator overnight. Cook at 325° for 1 hour.
Chop cored apples, tomatoes, onions, peppers and raisins. Combine with remaining ingredients. Cook until thick. Pour into sterilized jars and seal while hot. This is an excellent meat relish and it makes about 4 quarts.
Bring sausage and cheese to room temperature. Mix well and add Bisquick one cup at a time, mixing well. Roll into small balls about the size of a walnut. Bake at 400° about 15 minutes, until light brown.
Cream the cheese well, until light and fluffy. Add sour cream; beat well. Add eggs, one at a time; beat. Add vanilla, cornstarch and flour; mix well. Add sugar and melted butter; bake in a greased spring pan in a 350°oven. After 1 hour, shut off oven and leave in the oven for 1 hour more.
Peel grapefruits. Separate sections and remove membranes. Place sections in a strainer over a bowl overnight. Add enough water to strain grapefruit juice to total 1 3/4 cups liquid. Combine juice liquid, sugar, cornstarch and salt in a saucepan. Cook and stir until thick and clear. Add gelatin and stir until dissolved. Gently brush some of gelatin mixture over pie crust. Chill gelatin mixture and crust. When gelatin starts to thicken, fold in grapefruit sections. Pour into crust and chill until set. Top with whipped topping. Makes 8 servings.
Soften yeast in warm water. Scald milk. Add sugar, salt and fat. Cool to lukewarm. Add 2 cups flour; beat well. Add enough of the remaining flour to make soft dough. Turn out on floured board and knead until dough is smooth. Place in lightly greased bowl. Cover, put in refrigerator. When rolls are wanted, take out and punch down. Mold into desired shapes. Place on greased pan. Let rise until double, 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Let sausage and cheese stand at room temperature. Mix and add Bisquick. Add enough water to mix good. Bake at 425° for 15 minutes.
Mix all ingredients in casserole dish. Put in oven and bake at 350° for 1 hour. Rice will swell the last few minutes of baking time.