HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients to the cooked and mashed potatoes. Pour into 2 1/2-quart casserole.
Mix Miracle Whip, cheese and oregano. Spoon over chicken. Bake at 375° for 45 minutes. Serves 4 to 6.
Combine cheese, flour, cereal, bacon, salt, dry mustard, red pepper and garlic powder. Add butter; stir with fork until blended. Sprinkle water over and stir until dough forms a ball. By level tablespoons, drop dough onto greased baking sheet. Press a pecan half in center. Bake at 350° for 15 to 18 minutes or until lightly browned. Cool on wire racks. Makes 2 dozen.
Saute bacon and drain; tear into pieces and put in a large pot. Add all other ingredients and bring to a boil. Boil for 15 minutes. Cool and put through blender until smooth. May be frozen.
Mix well first 5 ingredients. Form into loaf. Bring to boil next 4 ingredients. Pour over raw ham loaf. Bake 1 1/2 to 2 hours at 250°.
Dissolve gelatin in boiling water. Add vanilla ice cream, stirring until melted. Chill until partially set. Fold strawberries into gelatin mixture. Pour into 6-cup ring mold and chill until firm.
Cut top off of bread. Scoop out pieces of bread (finger size pieces). Fill with sour cream mix. Pile pieces of bread loosely around loaf. Chill. Use bread to dip. Eat and enjoy. Good stuff! Great for parties and get togethers.
Cook brownies according to directions; let cool. Prick holes in brownies with fork and pour liqueur over. Prepare mousse according to directions. Break candy bars into small pieces with food processor. Break up 1/2 of brownies into small pieces and place in bottom of trifle. Cover with 1/2 of mousse, 1/2 the candy, 1/2 the Cool Whip. Repeat layers, sprinkling second layer of Cool Whip with reserved crushed candy or curled chocolate.
Combine graham crackers and melted butter. Press firmly into a 9 x 13-inch cake pan. Layer in slices 1/2 ice cream. Pour 1/2 topping on ice cream. Sprinkle 1/2 peanuts on topping. Repeat ice cream, caramel and nut layers. Keep frozen. Best if chilled a few hours and eaten within a few days. Keep covered in freezer.
Mix first six ingredients together thoroughly. Spread batter evenly in 8 x 8-inch pan. Sprinkle almonds and cinnamon sugar on top. Bake at 325° for 30 to 35 minutes. Cut into squares when cool.
For sauce, in a small bowl, combine water, soy sauce and cornstarch. Set aside.
Brown ground beef and onion. Mix soup, Ro-Tel tomatoes and chicken broth. Layer chips in a baking dish. Top with half of meat, then half of soup mixture. Repeat layers. Top with cheese. Bake at 350° until bubbly.
Beat eggs; add chiles and cheese. Cook in skillet. Top with XLNT, Hormel, Stagg or your own homemade chili.
Sprinkle meat with tenderizer. Do not salt. Prick with a fork. Let stand 20 minutes. If you need to hold longer chill in refrigerator. Weave on a skewer around pineapple; brush with sauce. Grill quickly over glowing coals. Baste often. Do not overcook.
Peel and slice potatoes as French fries. Cook bacon and crumble into small pieces, cut cheese into small pieces, quarter and slice onions. Mix all ingredients, salt and pepper to taste, cut butter up in small pieces and put on top of mixture in heavy duty foil. Close tightly, bake in 375° oven approximately 45 minutes. Serves 6.
Use a shallow 9 x 12-inch pan or pie pan. Spread sour cream in bottom of pan. Sprinkle Cheddar cheese over sour cream. Drizzle taco sauce over cheese. Top with green pepper and tomato pieces. Serve with chips, using chips as shovels dipping into sour cream mixture.
Brown hamburger; drain off excess fat. Add other ingredients. Cook slow, about 30 minutes.
Cook apples. Add raisins and nuts to the cooked apples. Combine dry ingredients and then cut in margarine. Add this to the apple mixture. Add eggs and vanilla. Pour batter into tube pan or coffee cake pan. Bake for 1 hour at 350°.
Cut Smok-Y-Links into bite size pieces. Put everything into skillet; cook until liquid is gone. Smells bad, but tastes good. Is hot.
Cream butter or oleo and sugar. Add melted chocolate. Add eggs, one at a time, beating 5 minutes after each egg at medium speed. Pour into baked pie shell and chill several hours. I add Cool Whip as a topping as I serve. This pie is just as good the next day, if kept in the refrigerator. Easy recipe.
Combine cream cheese, sugar and milk. Beat well. Add coconut and blend well. Fold whipped topping into mixture. Spoon into crust. Freeze until firm. Let stand at room temperature 5 to 10 minutes before serving.
Cook beef, onion and garlic; stir in other ingredients in a 12 x 7 1/2 x 2-inch pan. Bake at 350° for 45 minutes or until knife comes out clean.
Place chicken in a large stock pot. Cover with water, bouillon cubes and spices. Peel and chop veggies. Add to stock pot and cook until chicken is tender, 1 to 1 1/2 hours. Remove chicken and place on platter to cool. Place veggies in a separate bowl. After chicken is cool, debone and cut into bite size pieces. Line each pan with crust. Put veggies in crust with gravy and chicken. Cover with top crust and pinch edges together. Make slits in top of crust. Makes two 9-inch pies. Bake at 350° until golden.
Preheat oven to 350°. Melt chocolate chips. Beat egg whites with 1 shake of salt until foamy. Gradually add sugar, beating well until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes.
Whisk vinegar and mustard in a small bowl. Whisk in remaining ingredients. Refrigerate for at least 30 minutes. Stir well before serving with salad.
Stir until smooth and add butter. Put in 2 unbaked pie shells and bake for 20 to 25 minutes. Use the egg whites for meringue for the pies. You may put the whites in the pie and not have a meringue topping if you like.
Mash squash. Stir in onion, soup, sour cream and carrots. Add salt and pepper. Fold in 2/3 of stuffing mix. Sprinkle layer of stuffing mix in a buttered casserole. Add squash mixture. Sprinkle with stuffing mix and dot generously with butter. Bake at 350° for 30 to 40 minutes. This dish freezes well before and after baking.
Heat oven to 350°. Beat first four ingredients until smooth. Add melted chocolate; mix well. Stir in combined dry ingredients and white chocolate. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 7 to 9 minutes or until cookies are almost set; center should still be moist. (Do not overbake.) Cool 2 minutes; remove to wire rack. Cool completely. Makes 3 dozen.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in M&M's. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes.
Combine first 4 ingredients in large bowl. Add dry ingredients and beat well. Beat in 2 well beaten eggs (or use 1/2 cup egg substitute or 3 egg whites).
Cook broccoli according to package directions and drain. Combine broccoli, onion, soup, mayonnaise, egg, cheese, salt and pepper and put in a casserole dish. Sprinkle bread crumbs over top and bake at 350° for 30 minutes.
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining ingredients together. Add to the sugar and egg mixture; mix well. Stir in 3/4 cup M&M's. Reserve remaining for decoration on top of cookies. Drop from teaspoon onto ungreased cookie sheet. Put remaining M&M's on cookie tops. Bake at 375° for 10 to 12 minutes until golden brown.
Mix together soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping one tortilla at a time into hot oil. Drain tortillas on paper towel and stack.
Cook hen in salted water until tender. Cool, bone and set aside. Sift flour and salt into bowl. Mix flour mixture with hot broth to make dough. Makes five portions. Roll thin. Cut in strips and pull off pieces about 2 or 3 inches long. Drop into boiling chicken broth. Keep broth boiling until all dough has been added. Add boned chicken and plenty of broth. Boil about 3 minutes. Stir just enough to keep from sticking.
In large skillet, heat to boiling the sugar, margarine, milk and cocoa. Boil for 1 1/2 minutes. Remove from heat and add the peanut butter, vanilla, chopped nuts and oatmeal. Stir well. (May add small amount more of oatmeal if needed.) Spoon in small mounds on waxed paper to set up. (May take 30 minutes to dry and set up.) Store in tight-lidded container.
Spread mayonnaise on both sides of bread. Place banana bet ween both pieces of bread. Peanut butter is optional.
Cream butter and sugar. Add eggs. Mix well; add mashed bananas and vanilla. Sift dry ingredients. Mix to moisten flour. Bake at 350° for 1 hour.
Mix cheese, sausage and black pepper. Add flour and form into small balls. Bake in 375° oven for 15 to 20 minutes.
Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour. Heat oven to 375°. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared sides up, about 3 inches apart on lightly greased cookie sheet. Bake for about 7 minutes. Immediately remove from cookie sheet.
Place hash browns in slightly greased 9 x 13-inch casserole dish. Layer cooked sausage over hash browns. Mix next 3 ingredients and pour over sausage. Sprinkle with cheese. Bake, covered, in preheated 350° oven for 45 minutes. Uncover and bake for 15 minutes more or until set and lightly browned. Serves 8.
Fry first 3 ingredients for about 10 minutes. Spread beans in 10 x 13-inch casserole. Put grated cheese, chilies and taco sauce over beans. Bake at 400° for 20 to 25 minutes. Put guacamole, sour cream, olives and onions on top. Put taco chips around edges, rest in bowl (about 3 bags).
Cook chicken and bacon in frying pan until done. Cook rice and place in long casserole dish. Add soup, bacon and chicken mixture. Top with cheese. Bake at 325° for 20 to 30 minutes. The water chestnuts are optional.
Beat egg whites together with cream of tartar. When stiff, add sugar and beat. Fold into cooked mixture and fill baked pie shell. Brown in 450° oven.
Melt margarine in a large 9 x 9-inch dish. Mix sugar, flour, baking powder and milk together. Pour onto top of melted butter. Pour berries on top of the batter. Dough rises through berries to make crust. Bake at 375° for 45 minutes to 1 hour.
Prepare dough by blending flour, baking soda, baking powder, salt, shortening, egg and milk. Roll out and cut into strips. Place some chicken pieces in a casserole dish and layer with strips of dough, dotted with pieces of butter. Make 3 layers ending with dough. Pour chicken broth over all. Bake at 400° for 45 minutes or until crust is brown. Serve with gravy.
Spread crescent rolls in bottom of pan. Press together against sides. Brown sausage. Sprinkle on top of crescent. Mix eggs and water together and pour over the mixture. Spread cheese on top and bake for 25 minutes on 350°.
Cream together shortening and sugar. Beat in egg and applesauce. Sift dry ingredients together and stir in alternately with water. Mix in remaining ingredients. Bake in 9 x 13-inch pan or tube pan at 350° for 45 minutes.
Tear spinach leaves into bite-sized pieces; place in a salad bowl. Cook bacon until crisp; drain (reserve fat) and crumble slices.
Combine sugar, syrup, water and salt in 2-quart saucepan. Cook slowly, stirring constantly, until sugar dissolves. Continue to cook to hard ball stage (260°) without stirring. Remove from heat. Stir in butter, flavoring and food coloring. Pour into buttered 15 x 10 x 1-inch pan. Cool until comfortable to handle. Butter hands, gather taffy into ball and pull. When candy is light colored and gets hard to pull, cut into quarters. Pull each piece into long strand about 1/2 inch thick. With buttered scissors, cut quickly into bite size pieces. Wrap each piece in clear plastic wrap. Makes 1 1/4 pounds of candy.
Mix together all ingredients. Bake according to instructions on cake mix box in a 9 x 13-inch pan. Allow to cool. Split into 2 layers using thread or a knife.
Cool potatoes, preferably overnight. Add 1 cup flour to this mixture and divide into small portions to be rolled out. Use a sleeve on your rolling pin. Roll out on a pastry cloth.
Brown meat with onions; drain. Mix taco seasoning with 1 cup water, then mix Ranch dressing with 1 cup water. Mix all ingredients together in large cooker and simmer 45 minutes. Top with nachos and grated Cheddar cheese.
Blend all ingredients in large bowl. Beat with mixer on medium for 4 minutes. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 350° for 50 minutes.
Saute onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.
Brown hamburger and drain well. Mix in beans and taco seasoning to hamburger; spread in a 9 x 13 inch pan. Spread sour cream and cheddar cheese over meat mixture. Bake at 350° for 30 minutes. Sprinkle onions over mixture when it comes out of the oven. Mix tomatoes and salsa in a blender and pour over mix. Serve with any kind of taco chips, best when served warm.
Mix 2 1/2 cups cold water with Knox; set aside (cold mixture). Mix jello, boiling water and sugar in saucepan; bring just to a boil and add cold mixture. Add 1 cup cold water; stir well and pour in a 9 x 13-inch pan. Refrigerate approximately 3 hours. Cut into blocks or use cookie cutters for fun shapes.
Prepare dinner as directed; brown meat. Add celery, green pepper and onion; cook until tender. Stir in corn, tomato sauce, tomatoes, water, salt and pepper. Add dinner; mix well and simmer for 30 minutes, stirring frequently or pour into casserole dish and bake at 350° for 30 minutes. Serves 6.
Mix together and spoon over chicken. Bake 45 minutes at 375°. Serves 4 to 6.
Mix ketchup and brown sugar together in a slow cooker. Cut hot dogs into bite size pieces; add to mixture. Bring to a high simmer. Add 1/2 to 3/4 can of beer. Turn slow cooker to medium heat; cook, uncovered, for 4 or more hours, until thickened.
In large pot, brown meat and onion. Cook until onion is tender; drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer 15 minutes or until noodles are tender. Serves 8.
Mix ingredients until well blended. Pour into a 9 x 9 square pan, greased and floured or double the ingredients and use a 9 1/2 x 13 pan or Bundt pan.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in 1/2 of the Cool Whip. Spread on bottom of crust.
Beat eggs and add vanilla as you are beating. Add all ingredients. Continue to beat as you add ingredients. Add enough milk to finish filling freezer container. Freeze by electric or hand freezer. Top with any delicious topping.
In a large bowl, mix together margarine, sugar and eggs (beat in one egg at a time). Add vanilla, salt and flour. Grease a 13 x 9 x 2-inch pan. Spread half of batter in pan; then spoon pie filling over batter. Drop remaining batter over pie filling. Bake at 350° for 40 minutes.
Combine all ingredients in salad bowl; toss lightly and serve. Complements any meat, but especially good with ham, pork and sausages.
Mix all together. Bake in greased loaf pan about 1 hour at 350°.
Cut yams into 1-inch slices; cut each slice into quarters. Place in a large shallow pan; sprinkle with crushed garlic cloves. Add olive oil and remaining ingredients, stirring to coat. Bake at 450° for 25 to 30 minutes or until tender, stirring every 10 minutes. Remove and discard garlic, if desired. Yield: 12 servings.
Mix all ingredients together in saucepan over high heat; cook until it starts to boil, then pour over ground cabbage already in jars, then seal.
Bring to boiling the onion, carrots, garlic and water in a saucepan. Reduce heat, cover and simmer about 10 minutes or until vegetables are tender (stir occasionally). Do not drain. Stir in milk, oat bran, parsley, salt, pepper and nutmeg. Over medium-high heat, bring to boiling; cook and stir 2 minutes. Remove from heat. Stir in cheese until melted. Cool slightly. In large mixer bowl beat egg whites until stiff peaks form. Fold into vegetable mixture. Pour into an ungreased 1 1/2-quart souffle dish and bake for 50 minutes in a 325° oven. Top should be brown and a knife inserted near the center should come out clean. Serve immediately. Makes 4 servings.
Cut sausage lengthwise into 4 pieces. Cut pieces into 1/2-inch slices. Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown chicken in drippings; drain. Combine oil and flour in Dutch oven. Cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced onion and next 3 ingredients. Cook until vegetables are tender. Add water and bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes. Add chicken, Creole seasoning and hot sauce. Cook, uncovered, for 1 hour.
Preheat oven to 400°. Combine sugar, allspice, cinnamon, nutmeg, and ginger in a paper bag. Separate biscuits and cut each in half. In a small saucepan, melt margarine over low heat and dip biscuit pieces into margarine. Drop biscuits into paper bag and shake to coat. Place in well greased 9-inch x 9-inch square cake pan, side by side, to make one layer. If any margarine is left, drizzle on top. Bake for 10 to 12 minutes, or until golden brown. Eat and enjoy!
Mix sugar and butter. Sift dry ingredients (except baking soda). Mix molasses and baking soda. Mix all ingredients together. Roll into log approximately 2 1/2 to 3-inches in diameter. Refrigerate for 3 hours or overnight. Slice paper thin. Put piece of almond in center. Bake in moderate oven (350° to 375°) for 10 minutes. Watch out. They burn quickly.
Cut strips of beef or deer meat into thin strips. Mix marinade ingredients and cover meat. Keep refrigerated for 24 hours. Place meat strips in dehydrator or 200° oven until dried to desired texture.
Combine juice, cloves and cinnamon stick in small saucepan; bring to a boil over high heat. Reduce heat to low; simmer for 10 minutes.
Pound steak lightly on both sides. Spread one side with carrots mixed with bread, margarine, spices and cream. Roll up and tie with white cord or peg with skewers. Fit into baking pan and sprinkle with flour. Add water and cover. Bake at 350° for 50 minutes. Baste several times with drippings. Uncover and bake 10 minutes to brown thoroughly.
In a large bowl beat eggs. Add salt, sugar, syrup, shortening, vanilla and nuts. Mix well. Pour in a partially cooked pie shell and bake at 325° about 45 minutes. The nuts will flatten the top, forming a firm crust that will brown nicely if baked slowly.
Boil for 30 minutes. Shuck corn, cut corn off; put in jars and seal.
Mix milk, eggs and sugar and add rice. Mix well and add vanilla and nutmeg and mix lightly. Place in individual casserole dishes or larger casserole dish and bake at 400° until brown on top. Serves about 6.
Cook carrots in pressure cooker. Put all vegetables in a bowl. Combine tomato soup, oil, sugar, vinegar and spices in a pan. Bring to a boil; pour over vegetables. Store in refrigerator.
In blender container, combine milk, banana and malted milk powder. Cover; blend until smooth. Add ice cream by spoonfuls; blend until smooth. Pour into glasses. Serves 2 or 3.
Rub potatoes in baking grease. Roll in coarse salt. Wrap in tinfoil. Bake 1 hour or until done. Remove from oven. Slice potatoes lengthwise (be careful, hot). Remove potatoes from the shell; careful not to break the skin. Put in a bowl along with the sour cream, mayonnaise, chopped hard-boiled eggs and half of cheese. Mix together. Put mixture back into potato shells. Add as much as you can to each potato. Top with remaining cheese. Bake in hot oven until cheese is melted and potatoes are hot at 350°.
Cook broccoli without salt; drain. Saute onion in oleo until onion is clear. Add remaining ingredients and simmer over low heat until cheese melts. Add broccoli. Serve warm with your favorite chips or crackers.
Brown 1 pound ground beef; pour off excess fat. Stir in 1 envelope taco seasoning mix, 16 ounce can of tomatoes, kidney beans and 1/2 cup water. Simmer 10 minutes, stirring occasionally.
For four people, use 2 cups or more of raw, well rinsed berries, strawberries, raspberries, blackberries or a combination. Crush about 1/2 of them gently with a fork, just to set the juices running. Add sugar to taste depending on the berries' sweetness and ripeness. Set them aside, covered, in a cool place for at least 30 minutes to develop flavor. Measure the crushed berries; measure an equal amount of whipping cream; beat until it holds a gently shape. Fold berries into cream so there is a pleasing contrast of fruit and cream. Serve in large bowl or individual sorbet cups.
Cook spinach according to package directions and drain in sieve; press out as much liquid as possible. In medium bowl, combine spinach, stuffing mix, cheese, eggs, butter, salt and pepper. Mix thoroughly and roll into balls about 1 1/2 inches in diameter. Place on cookie sheet and freeze. After completely frozen, remove and place in freezer bag.
Heat chickpeas; drain and blend in blender with chopped garlic. Add sesame seed oil. Blend. Add lemon juice and blend. Add salt and pepper to taste. Serve with pita bread wedges.
Saute onion and lettuce in the butter. Add rice and then consomme and goya beef bouillon and cook.
Heat oven to 375°. Sift together flour, baking powder and cinnamon in medium bowl. Set aside.
In small mixing bowl, beat egg whites with water and salt until stiff but not dry. In another bowl, mix yolks with pepper until thick and lemon colored. Fold in egg whites. Heat oven to 325°. Heat butter in skillet until hot and pour omelet mixture into skillet. Cook until light and fluffy. Place in oven and bake 12 to 15 minutes (use oven safe skillet). Tip skillet to loosen omelet. Fold omelet in half being careful not to break. Slip onto plate. Serve warm.
Preheat oven to 350°. Oven rack needs to be placed in the middle. For easy clean up, use 2 pieces of aluminum foil to line the bottom of a large broiler pan and place broiler pan rack on top or you can use a large baking sheet with sides lined with foil also.
Mix sugar, cornstarch and beaten yolks with a small amount of the water. Mix smooth, then add remaining water. Cook in double boiler until thick, stirring constantly. Add butter and vanilla. Let cool. Pour into baked pie crust. Cover with meringue from the egg whites and brown.
Cook cranberries, water and sugar for 10 minutes. Add 1 package Jell-O, apple, orange and nuts. Mix well and refrigerate until set.
Mix dry ingredients in a large mixing bowl, then add wet ingredients. Mix a little. Batter should have some lumps. Grease griddle or frying pan lightly. Pour 1/2 cup of batter per pancake. Turn when pancake looks bubbly.
Cream shortening and sugars. Add eggs and vanilla. Mix well. Blend in remaining ingredients. Spoon dough into 1/3 cup and turn out onto greased cookie sheet, spacing 6-inches apart. Lightly grease bottom of a glass pie pan. Dip into sugar and use to flatten each cookie into a 4-inch circle. Bake at 350° for 12 minutes.
Mix flour, salt and pepper. Coat pieces of chicken. Melt butter and oil in a heavy skillet. Put browned chicken in shallow baking dish. Retain drippings. Add Burgundy, peppercorns, parsley, thyme, bay leaves, garlic, salt pork and chopped mushrooms. Add chopped onions. Boil liquid for 5 to 10 minutes in skillet. Remove salt pork. Pour over chicken. Refrigerate overnight. Bake at 325° for 2 hours.
Layer crushed Fritos in bottom of 9 x 13-inch pan. Layer diced chicken over Fritos. In separate bowl, combine remaining ingredients, except cheese. Mix. Layer soup mixture over chicken. Top with shredded cheese. Bake at 350° for 30 minutes.
Put hash brown and melted oleo in 9x13 pan. In a bowl, mix together sour cream, cream of chicken soup, grated cheddar cheese, salt, and pepper. Combine this mixture with the potatoes. Mix together corn flakes and melted oleo. Place on top of potatoes. Bake 1 hour at 350°.