HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until done; remove from bone. In separate pan, cook noodles in 2 quarts water until tender. Add chicken to noodles. Add rest of ingredients and mix well. Simmer on low heat until cheese is melted.
Mix and cook in tiny muffin tins, greased and floured. Cook at 350° until lightly browned.
Combine 1 cup mayo with 1 cup Cheddar cheese. Place one layer of sliced tomatoes on pie crust. Sprinkle with chopped onion, basil, salt and pepper to taste. Continue to layer. Spread mayo-cheese on top of pie. Bake at 350° for 25 to 30 minutes.
Combine first 6 ingredients and chopped onions. Mix well. Combine sugar and vinegar in bowl and mix well. Pour over veggies. Toss to mix. Chill overnight, stirring every once in a while. Yield: 15 servings.
Cook and stir ground beef and onion until beef is brown; drain. Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8 x 8 x 2-inch. Mix remaining salsa, sour cream, soup and pimientos. Layer half of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat.
Put vegetables in 13 x 9-inch baking pan. Crumble raw hamburger on top. Sprinkle with salt and pepper. Pour tomato soup and 1/2 can water over all. Bake at 350° for one hour or until vegetables are tender.
Cream butter and sugar until smooth. Add eggs, one at a time. Add soda to buttermilk; add to mixture. Place flour in a large bowl. Add dates, orange slices and nuts; stir to coat fruit and candy. Add flour mixture and coconut to creamed mixture. This makes a very stiff mixture that should be mixed by hands. Put in a greased 13 x 9 x 3-inch pan; bake at 250° for 2 1/2 to 3 hours.
In frying pan, brown the meat of your choice with 3/4 of the onion; drain. In deep baking dish, layer all ingredients, except cheese and 1/4 of onion. On the bottom, put hash browns, next meat, then corn; top with soup. Bake for 20 minutes at 350°. Remove from oven and add cheese and 1/4 onion. Return to oven and bake for 10 minutes or until cheese is melted.
Combine all except butter in saucepan; bring to boil. Reduce heat and simmer for 5 minutes. Stir in butter, if desired. Serve warm. Makes about 3 cups, enough for a large brisket.
Mix sour cream and cream cheese together. Pour into pie plate. Add salsa first, then add all the vegetables. Next, add the hamburg, then the Cheddar cheese. Chill and serve.
Cook down until about 1/2 of liquid is left. Serve over cooked rice. Can use white, brown or wild rice.
Grease 2 large cookie sheets. Set oven at 350°. Beat egg whites until stiff. Beat as you add sugar gradually and whites are thick. Fold in salt and vanilla. Then fold in chips and nuts. Drop by teaspoon on cookie sheet. As soon as cookies are in oven, turn oven off and leave until morning.
Mix, roll and cut. Bake at 375° for 8 to 10 minutes on ungreased cookie sheet.
Cook beef with garlic, onion, green pepper and chili powder. Add the remaining ingredients and simmer for 1 to 1 1/2 hours, until thick. Stir occasionally. Serve garnished with shredded cheese.
Brown left over Ham in butter. Add green peppers and pineapple tidbits (include juice). Cover, simmer 15 minutes.
Heat oven to 325°. Cook lasagna noodles to desired doneness. Drain and rinse with hot water. In large saucepan, melt margarine; add mushrooms, garlic, salt and lemon juice. Saute until tender, about 5 minutes. Stir in flour and chicken bouillon; blend well. Add milk. Cook over medium-high heat until mixture thickens and boils, stirring constantly. Stir in chicken.
Combine all ingredients together. Chill in refrigerator for 30 minutes before serving.
Crumble ground beef into large roast pan. Add ingredients. Bake at 350° for 1 1/2 hours. Stir frequently. Serves approximately 60.
Heat oven to 350°. Slice cookies as directed and bake. Let cool. In small bowl beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cookie. Arrange fruit as desired on cheese mixture. May use any kind of fruit. Strawberries and bananas are really good.
Remove all seeds from pepper and chop in small pieces. Mix all ingredients together in a heavy 4 gallon pot. Cook slowly, stirring frequently for 4 to 5 hours. Jar sauce up in hot, sterilized jars and lids. Great for baked fish, beef or pork.
Remove skin from chicken; cut meat from bones and cut meat into 1-inch cubes. Brown in kettle with 2 tablespoons salad oil. Stir in onions, green pepper and garlic; saute until tender. Add chili powder, salt and pepper. Stir in tomatoes; bring to boil. Cover; simmer 15 minutes. Add kidney beans and Mexican style corn. Cook until heated. Cheese may be sprinkled on top of chili when serving. Serves 4. Use heavy kettle when cooking.
Mix sugar and cocoa. Add cream and add margarine and vanilla. Cook over medium heat, about 20 minutes. (Test candy and drop a few drops into a cup of cool water if ball or lump forms.) Set off heat and add peanut butter. If no lump forms, cook 5 to 10 minutes longer, then add peanut butter. Pour onto buttered platter. Chill, cut and serve.
Spray a 9 X 13-inch baking pan with Pam. Set aside. Soften margarine and add to sugar. Beat until fluffy. Add eggs; beat until combined. Stir in syrup, then flour. Pour into pan. Bake at 350° for approximately 30 minutes. Cool slightly. Pour on the glaze.
Prepare according to directions on cans of fruit punch, frozen lemonade and frozen grape juice.
Put in two greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool and remove from pans. Drizzle with Orange Glaze.
Melt oil in large saucepan. Add chili powder, flour, garlic salt, oregano and cumin; stir until well blended. Gradually stir in 6 cups hot chicken broth and stir to boil; reduce heat and simmer 10 minutes.
Saute ground meat and onion. Salt and pepper to taste. Put into casserole the tomatoes, corn, meat and, noodles (spaghetti) that have been coated with part of the cheese. Slightly mix together, then top with remainder of cheeses and bake in greased bowl at 350° for 30 minutes. Serve with green salad and garlic bread.
Saute onion and eggplant in oil. Add tomatoes, salt and pepper to taste and allspice. Serve over rice. Try substituting zucchini for the eggplant.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover and cook over low heat for 20 minutes, stirring often. Stir in cheese and heat through. Makes 6 servings.
Mix baking mix and water until dough forms. Smooth into ball on cloth covered surface dusted with baking mix. Knead 15 times. Roll into rectangle, 15 x 9-inches. Spread with mustard. Top with remaining ingredients. Roll up tightly, beginning at 15-inch side. Pinch edge into roll (moisten if necessary). Wrap and refrigerate at least 30 minutes but no longer than 24 hours. Heat oven to 400°. Cut into 12 slices. Place on greased and floured cookie sheet (replace filling if necessary).
Mix yeast with warm water or milk and add other ingredients. Knead more than biscuits, but not as much as rolls. Cut with biscuit cutter 1/4-inch thick. Brush with butter. Fold in half and let rise 1 hour. Bake at 425° until brown.
In a small bowl dissolve yeast in water. In a large bowl add flour, salt and 1/4 cup sugar. Cut in margarine. Combine eggs and milk. Add to flour mixture. Next add yeast mixture and combine lightly. Refrigerate overnight.
Pour 2 cans of water in oysters. Boil 3 minutes. Add milk, butter, salt and pepper. Boil until milk comes to top.
Sift together flour and salt. Add Crisco. Mix with a fork until crumbly. Add egg, water and vinegar. Mix well. Form into 3 balls and chill 20 minutes. Makes 3 pie crusts. Will keep in refrigerator overnight, or freezes well.
Mix butter, sugar and cornstarch. Add egg yolks, buttermilk and flavor. Pour in unbaked pie shell. Bake until firm or brown lightly. Top with meringue. Bake until brown.
In a 1 1/2 quart saucepan, melt together chocolate pieces and butter. Gradually add the powdered sugar and evaporated milk, stirring constantly. Bring mixture to boil; reduce heat. Cook, stirring constantly, for 8 minutes. Remove saucepan from heat. Stir in vanilla. Let sauce stand for 10 minutes. Store any leftover sauce in refrigerator. To reheat, spoon desired amount in saucepan and heat over low heat, stirring constantly.
Bring milk and water almost to a boil. Add salt and grits, stirring constantly, until it thickens. Remove from heat and beat eggs. Add some of the hot mixture to eggs. Stir eggs mixture into grits. Add cheese and butter. Stir until cheese and butter melts. Top with cornflakes or Ritz crackers, crumbled. Bake at 350° for 45 minutes.
Mix meal, flour, whipping cream and water. Mix in egg. Melt margarine; add to mixture, mixing well. Pour into 9 x 12-inch pan; bake for 10 minutes at 450°, then turn on broil until golden brown.
Melt butter. Add all other ingredients; mix well. Place in a 2-quart casserole dish and bake at 325° for 1 hour.
Heat oven to 375°. In bowl of electric mixer, beat mashed sweet potatoes with softened butter, light brown sugar, bourbon, cayenne pepper and ground cinnamon 2 minutes or until fluffy. Stir in light cream and 3 egg yolks. In separate bowl, using electric mixer, beat egg whites on high speed 5 minutes or until stiff peaks form; fold into sweet potato mixture. Pour mixture into buttered 1 1/2-quart souffle dish; sprinkle with chopped pecans. Bake 45 minutes or until souffle is puffed and golden brown on top.
Grease a 10-inch tube pan. Mix flour, baking soda and salt; set aside. Cream sugar and shortening. Add eggs and vanilla, mixing well. Add the dry ingredients to the creamed mixture, alternating with the soured milk. Pour half the batter in pan, then add half of topping mixture of nuts, brown sugar and cinnamon. Repeat layers. Bake at 350° for 40 minutes. (Baking soda can be added to the milk.)
Mix all ingredients together. Put into a greased casserole dish and bake for one hour in a 375° oven. Stir once while baking to make sure butter mixes in well.
Slice potatoes (do not peel, unless want to). Peel and quarter onions. Wash and cut peppers and slice in rings.
Heat oven at 400°. Mix margarine, cheese, bread crumbs and spices together. Dip chicken in mixture; place in 15 x 10-inch pan. Bake 20 to 25 minutes or until tender.
Drain and wash sauerkraut under cold water. Squeeze and pull apart. Wash again and squeeze and rinse until all of canned water is out. Mix rest of ingredients together with sauerkraut. Chill overnight. Keep in glass container in refrigerator.
Combine first 5 ingredients. Mix well. Pour into 7 x 10-inch baking dish. Cut butter and cream cheese into flour and brown sugar. Stir in egg, vanilla and nuts. Crumble on top of peach mixture. Bake at 375° for 45 minutes. Serve warm with ice cream.
In 4-quart pan, cook oysters with liquor over low heat until edges of oysters just begin to curl. Add milk, margarine/butter, salt and pepper. Heat slowly until hot. Do not boil. Makes 6 servings.
Let butter and shortening stand at room temperature, then cream oleo or butter and Crisco. Add brown and white sugar until creamy. Be sure batter is smooth. Next add eggs and beat. Add vanilla, then mix flour and other ingredients. Add chips and nuts with spoon. Drop on ungreased cookie sheet by spoonfuls. Use a spatula to push it off the spoon. Bake about 8 to 10 minutes or until done. Let cool before stacking. Makes 6 dozen. Temperature 350°.
Season raw peeled shrimp with salt, black pepper and red pepper to taste. Melt oleo. Add onions, celery and tomato paste. Cook until wilted. Dissolve cornstarch in water and add to mixture. Add shrimp and more water. Cook over medium heat about 20 minutes. Serve over rice.
Heat 3-inches Crisco oil in deep fryer or heavy saucepan to 375°. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle (tortilla will form a bowl shape). While pressing with metal ladle, fry 1 minute longer or until golden brown. Drain on paper towels. Repeat with remaining tortillas.
Mix and bake in 2 loaf pans for 45 to 60 minutes at 325°.
Heat 3/4 cup sugar until it turns light brown on low heat. Pour into 13 x 9-inch baking dish. Coat the bottom and side of dish. In a large bowl, beat eggs, then add 1 cup sugar slowly, while beating mixture; set aside. In a saucepan, heat milk on medium heat with cinnamon stick until bubbly. Take cinnamon stick out. Pour into dish that has the caramel. Place dish inside a bigger pan. Pour hot tap water around the flan in the bigger pan until water is an inch deep. Cook at 325° in oven uncovered for 1 hour or until knife comes out clean.
Mix flour, salt and Crisco until pea size; add water. Mix and roll into 2 pie shells. Bake until very light brown at 350°.
Cream the margarine. Add flour and nuts. Spread in a 9 x 13-inch baking dish. Bake at 350° until light brown. Cool.
Melt chocolate and butter very slowly in heavy saucepan. Meanwhile, heat the water to boiling. When chocolate and butter have melted, add water. Stir well.
Combine the six ingredients. Pour into pie shell. Bake at 300° for 45 minutes.
Combine meat with cracker crumbs, milk and eggs. Shape into loaf. Blend mustard, sugar and pineapple juice and bring to a boil. Pour over ham loaf and bake for 1 hour and 15 minutes at 350°.
Put jello and marshmallows in large mixing bowl. Pour the boiling water over	these and stir until marshmallows are partly melted. Add crushed pineapple; mix well. Put	in refrigerator until almost jelled. Remove; add chopped pecans, cottage cheese and cherries cut in small pieces. Mix. Fold in Cool Whip last. Keep refrigerated until firm.
Preheat oven to 350°. Grease and lightly flour two 5 x 9 loaf pans. In a large mixing bowl, beat eggs until frothy. Beat in sugar. Add oil and vanilla. Beat until thick and lemon colored. Add loosely packed grated zucchini.
Combine in saucepan and cook to soft ball stage (238°). Cool to lukewarm. Beat until mixture loses it gloss. Then add 1/2 cup broken pecans or walnuts. Pour into pan. Cool and cut into pieces.
Toss together the bread crumbs and crumbled corn bread. Add the poultry seasoning. Add sage to taste. Add the salt and pepper. Cook the onions in the oleo until tender. Add eggs and turkey broth. Mix and bake at 375° until brown.
Brown ground beef and onion; drain. Mix ground beef and other ingredients together in casserole dish. Top with shredded Cheddar cheese. Bake at 350° until cheese melts and casserole bubbles.
Mix cream cheese until creamy. Add eggs (one at a time). Blend well, add remaining ingredients. Blend well. Pour over crumb crust. Bake at 300° for 1 hour, cool 5 minutes.
Combine all but popcorn. Sprinkle on popcorn and toss lightly. Serve immediately.
Melt over hot water the semi-sweet chocolate chips. Remove from heat. Add corn syrup and orange juice. Combine vanilla wafer crumbs, powdered sugar and nuts. Add to chocolate mixture and mix well. Let stand about 30 minutes. Form into 1-inch balls. Roll in granulated or powdered sugar. Allow to ripen in cool place in covered container.
Add bread crumbs to hot milk and set aside to cool. When cool, add all other ingredients	and pour into greased baking dish. Bake 1 hour in 350° oven.
Sift together flour, baking powder, sugar and salt. Cut in fat until it is like corn meal. Combine the beaten eggs and milk. Add to the flour mixture to make a very soft dough. Turn on floured board and toss lightly. Pat or roll to 1/2-inch thickness. Cut with cookie cutter for individual servings or cut in two sections and bake in sheets. Spread one serving or sheet with butter and top with the other one. Bake 12 to 15 minutes at 450°. When done, separate the two sections and serve sweetened strawberries between the layers and over the top. Serve with cream, plain or whipped.
Using double boiler, melt the chips and almond together; when melted, add peanuts and drop from teaspoon onto waxed platter or cookie sheet. Outstanding!
Bring to a boil in deep pan to avoid boiling over. Drop small whole apples (or larger halves) into mixture. Cook slowly.
Melt butter and blend all ingredients. Add brown sugar until sweet enough. Simmer until sauce thickens.
Brown bacon. Saute onion and brown meat. Add brown sugar, mustard, catsup and vinegar. Stir with beans and meat into dish. Bake at 325° for 1 hour and 30 minutes.
Drain squash; add crackers, eggs, cheese, soup and pepper. Pour into greased baking dish. Bake at 350° until brown.
Peel avocados and cut into bite size pieces. Slice green onions into 1/2-inch lengths and tomato into 1/2-inch pieces. Combine all ingredients and toss lightly.
Sift flour; measure and resift with sugar, salt and cinnamon. Bring to a boil the margarine, water and cocoa; pour over the flour mixture. Mix eggs, soda, buttermilk and vanilla together. Add to flour mixture. Bake in a greased and floured 9 x 13-inch pan. Cook 40 minutes at 350°.
Beat eggs in upper part of double boiler. Add sugar, flour and salt, blended together. Stir well, then add juices, water and vinegar. Place over heat and stir until thick and creamy. Chill and when ready to serve, add whipped cream.
Brown chicken pieces in oil. Add chopped garlic, onions and peppers. Cook until half done. Add spaghetti sauce, sweet basil, oregano, salt and pepper to taste and 1/2 cup red wine. Simmer about 1 hour.
Layer fruit in a large bowl in order given. Spoon orange juice concentrate on top. Cover and chill for 6 to 8 hours. Yield: 8 to 10 servings.
Spray 13 x 9-inch pan with Pam. Spread nuts and coconut over bottom of pan. Mix cake according to directions. Pour over pecans and coconut. Melt cream cheese and oleo in microwave. Add powdered sugar to cream cheese and oleo. Pour over cake batter and spread as evenly as possible. Bake 50 minutes at 350°.
Mix all ingredients. Top with crushed Ritz crackers. Bake at 350° for 30 minutes.
Pour juices into blender container. Add ice cubes, one at a time, while juice is blending. Garnish with lemon slices. Makes 2 (10 ounce) glasses.
Cut stems off spinach; wash leaves well. Drain in colander. Chop spinach. Cook bacon until browned and crisp; remove. Drain on paper towels and crumble. Add bacon, minced onion, salt and pepper to spinach. Add vinegar to bacon fat; bring to a boil. Stir and pour over the spinach. Serve immediately while spinach is still crisp. Yield: 4 servings.
Preheat oven to 350° (325° for glass dish). In a large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of a 13 x 9-inch baking pan. Bake for 15 minutes.
Brown ground chuck and sprinkle with onion salt and garlic powder to taste. Add mushroom soup, milk, and water. Stir in Kitchen Bouquet. Simmer about 2 minutes. Cook noodles according to package directions. Serve over cooked noodles.
Mix together and drop by 1/2 teaspoon on cookie sheet. Bake at 350° for 12 to 15 minutes.
Add cream cheese to water in saucepan and let come to boil, dissolving cheese. Pour over orange jello, stir until dissolved. Add pineapple and nuts. Add 3/4 to 1 cup water. Stir well and refrigerate.
Add rennet to warm milk. Let set until thick. Cut in squares (do not remove from saucepan). Boil slowly for 3 to 4 hours. (Color will be light brown when done.) Stir frequently while simmering. Serve in bowl with fruit sauce and cream.
Combine soup, milk and mayonnaise. Pour over cabbage and margarine. Bake at 350° for one hour. Stir 2 or 3 times. Sprinkle cheese and cornflakes on top. Bake an additional 10 minutes.
Place all ingredients into a large saucepan. Mix thoroughly. Bring mixture to a boil. Boil about 3 minutes. Cool. This may be stored in the refrigerator for several days.
Cook potatoes in 2-quart saucepan in lightly salted boiling water 10 to 15 minutes or until tender. Add peas. Cook 1 minute. Drain well. Combine gravy, sour cream and dill. Stir into vegetable mixture. Heat, do not boil, stirring occasionally. Makes 8 servings, about 4 cups. Nutrients per serving (1/2 cup): 126 calories, 1 gram fat, 6 mg cholesterol and 332 sodium.
Bring broth to a boil. Add tomatoes, onion, salt and sugar. Cover, reduce heat to medium-low and cook for 30 minutes. Puree soup in batches in a blender or food processor. Return soup to pot; simmer for 2 minutes. Stir in basil just before serving.
In bottom of 2 1/2-quart casserole, pour pineapple with juice, blueberries and 3/4 cup sugar. Add dry cake mix, pour melted butter over mixture, top with pecans and add remaining sugar. Bake at 350° for 35 minutes.
Cook chicken; pick off bone. Melt margarine; stir into stuffing mix. Layer in baking dish: One layer of stuffing, layer of chicken, cream of celery soup (diluted with 1/4 cup water), layer of stuffing, layer of chicken and cream of chicken soup (diluted with 1/4 cup water). Top with stuffing. Brown in a 350° oven for 30 minutes.
Preheat oven to 400°. Cut chicken into nugget size pieces. Melt margarine. Combine in bowl and mix thoroughly, crumbs, Parmesan cheese, Accent, basil and thyme. Dip chicken in margarine, then roll in crumb mixture. Place on foil lined cookie sheet and bake 18 to 20 minutes. Enjoy!
Combine first 6 ingredients. Stir in remaining ingredients. Cover and chill. I like to add carrots and eggs.
Melt caramels in double boiler with milk. When smooth, add pecans. Drop by teaspoons onto greased cookie sheet. Let stand in freezer for 1 hour at least.
Brown ground round; add next 8 ingredients and simmer about 1 hour. Combine cottage cheese with next 5 ingredients and set aside. Cook noodles according to package directions; drain and rinse in cold water. Grease a 9 x 13-inch baking dish and layer noodles, 1/2 cottage cheese mixture, 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375° for 30 minutes.
In mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruits are well coated. Beat eggs until foamy. Stir in vanilla, fold into nut mixture. Mix well. Pour into a greased and wax paper lined 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack.
Combine the first 3 ingredients with 3 cups of water in a large pot. Boil until soft. Add other ingredients and simmer until thickened. Freeze in quart or pint jars. Makes about 4 quarts. Can be used with cooked ribs, as chicken baste or in crock-pot with beef or game meat. Mix with meat and scoop onto buns.
Heat sauce adding first 6 ingredients. Let simmer while preparing rest of dish. Brown hamburger, adding same amounts of garlic, onion salt and cumin. Stack on plate in following order: Fritos, hamburger, onions, cheese, lettuce, tomatoes and cheese. Serve with tomato sauce over top. Serves 4 to 6.
Dissolve yeast in 1 cup warm water. Set aside. Pour 1 cup boiling water over shortening, sugar and salt. Set aside. When these mixtures have cooled, mix together and add eggs. Add flour, 1 cup at a time. Dough may require hand mixing. Put into greased mixing bowl. Spread a thin coat of oil on dough and cover bowl loosely with damp cloth. Place in refrigerator for at least 3 hours before using. Remove part of dough. Place on floured surface and roll out. Cut in 3-inch circles. Brush circles with warm melted butter and place on cookie sheet or in greased muffin tins to rise (approximately 3 hours). Bake 8 to 10 minutes at 400°. Rolls can be prepared night before. Remove from refrigerator to rise at least 4 hours before baking.
Mix cake mix according to directions; add 1 stick margarine. Bake at 325° for 15 to 20 minutes, or until done. Melt the marshmallows, sugar and canned milk over low heat. After melted, add the coconut. Spread over cake. Melt the chocolate chips and 1 stick margarine. Spread over coconut mixture. When cool, refrigerate to set chocolate.
Sift first 6 ingredients together. Cut in butter and add raisins. Add beaten egg with pumpkin and milk. Add to mixture and mix only to combine ingredients. Fill greased muffin pans 1/2 full and sprinkle 1/4 teaspoon sugar over each muffin. Bake for 18 to 20 minutes until done.
Mix together all ingredients. Place in a casserole dish and bake at 350° for 1 hour.
Brown sausage in Dutch oven. Do not drain. Cut up cabbage over sausage; cut up the tomatoes over cabbage. Add tomato sauce. Cover and let simmer for 30 to 45 minutes.