HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix both soups and Ro-Tel until well blended. Coarsely crush chips by pounding on a slightly open bag. Spray the bottom of a 9 x 9-inch casserole dish with Pam and richly cover with chips. Add a generous layer of chicken and cover with 1/2 of the soup mixture. Repeat all layers and top with cheese. Bake in a 350° oven for 35 minutes or until bubbly. Serve with a salad. No need for bread. This is wonderful!
Combine cabbage and carrot in large bowl. Combine mayonnaise and next 4 ingredients. Add to cabbage mixture, tossing gently. Yield: 8 to 10 servings.
Melt chocolate and butter. Remove from heat to cool. Add sugar. Mix well. When cool, add flour and beaten eggs. Mix well. Add salt and vanilla. Mix. Put in 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Let cool before cutting. Enjoy!
In 9 x 13-inch pan spread 1 can crescent roll mix. In separate bowl beat cream cheese, sugar, vanilla and egg yolk until creamy. Spread on the crescent roll mix, then spread second crescent roll on top, pinch all sections together. Brush egg white on top. Bake at 350° for 20 to 25 minutes until golden brown. Cooking too long dries the squares.
Mash bananas in a bowl. Sift flour, sugar, salt and baking soda together. Add to bananas. If using nuts, add now. Stir well. Put in a buttered loaf pan and bake at 350°.
Melt butter and add spices. Coat the nuts in this mixture and toast them at 375° until brown (20 to 30 minutes). Shake the nuts occasionally as they toast. Drain on brown paper.
Heat oven to 350°. Cook macaroni as directed. Cook and stir ground beef until brown; drain off fat. In ungreased 2-quart casserole, mix macaroni, beef and remaining ingredients, except potato chips. Cover; bake for 40 minutes. Sprinkle top with chips. Bake, uncovered, 5 minutes longer. Serves 6.
Cool elbow macaroni as directed on package; drain, rinse with cold water and hold aside. Blanch broccoli in boiling water for 5 minutes, drain and rinse with cold water. Combine elbow macaroni, broccoli, green and red peppers, olives and tuna fish. Add Italian dressing and toss gently, but well. Makes 13 1/2 cups or 8 servings.
Preheat oven to 350°. In a large mixer bowl, combine all ingredients except pastry shell. Mix well. Pour into pastry shell. Bake for 50 minutes or until a knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Peel, pit and mash avocados. Add lemon juice, salt and pepper and set aside. Combine sour cream, mayonnaise and taco seasoning mix and set aside. To assemble/layer: Spread bean dip on bottom of 9 x 13-inch pan. Top with avocado mixture. Spread sour cream mixture on top of this. Sprinkle with onions, jalapeno peppers and/or olives, then tomatoes. Top with Cheddar cheese.
Melt butter. Mix in flour and nuts. Pat into 13 x 9-inch pan. Bake at 350° for 20 minutes.
Make crumbs of vanilla wafers. Place 1/2 in bottom of buttered pan. Cream butter and sugar. Add eggs, one at a time and beat until smooth and creamy. Pour mixture over crumbs. Whip cream; add pineapple and nuts. Pour over 1st mixture. Cover with remainder of crumbs. Refrigerate overnight.
Heat berries, sugar and jello just to melt. Mix pudding and milk. Add sour cream. Fold in half of the Cool Whip. Layer wafers, pudding and strawberries. Top with Cool Whip. Garnish with strawberry and mint leaf.
Cream butter with brown sugar until light and fluffy. Beat in eggs, one at a time. Then beat in vanilla and 1 tablespoon cinnamon. Sift flour and baking soda and beat mixture into butter mixture in 3 parts, alternating with buttermilk. Fold in rhubarb. Pour batter in standard 8 x 8 x 2-inch glass baking dish. Blend sugar and remaining cinnamon and sprinkle over top. Bake until toothpick comes clean, 45 minutes at 375°. Top with whipped cream.
Prepare pudding with milk as directed on the package. Pour pudding into 4 dessert dishes. Set pudding in refrigerator to chill for 5 minutes.
Brown onion and celery in butter. Add flour to chicken broth. Add peas, pimiento, salt and pepper. Add cooked chicken and cook until thick. Make your favorite corn bread and cut in squares. Cover with cream chicken.
In skillet with margarine, add salt, pepper and chili powder to taste. Cook until brown.
Mix 1/2 can soup, hamburger, egg, onion, bread crumbs, milk, parsley flakes, salt and pepper. Put in a 9-inch pie plate and bake at 350° for 25 minutes. Frost with 2 cups mashed potatoes and top with remaining soup. Sprinkle shredded cheese over top. Bake an additional 10 minutes.
Melt together white bark and peanut butter. Cool. Mix remaining ingredients with bark mixture. Drop by teaspoonfuls on waxed paper.
In large bowl, combine the mashed potatoes and potato water. Add the shortening, blend well. Add the salt, sugar and egg. In a small bowl, combine yeast and lukewarm water, stir until dissolved; add to the potato mixture. Add the milk alternately with the flour. Knead dough, place in a large bowl. Grease the top of the dough with oleo. Place in the refrigerator overnight. Grease two 9 x 13-inch baking pans, turn the dough onto a floured board. Roll out a large, even pastry. In a bowl, mix a generous amount of brown sugar, raisins and cinnamon. Sprinkle the mixture over the rolled out dough. Make several large rolls from the pastry and then cut individual buns from the rolls. Place on the prepared pans. Bake in a 350° oven for 20 minutes. Watch the rolls carefully.
Line 9 x 13 pan with crescent rolls. Pinch seams together. Brown sausage and drain. Add cream cheese and stir until smooth. Spread sausage mixture over crescent rolls. Top with 2nd can crescent rolls. Cook according to crescent roll directions.
Preheat oven to 350°. Combine oats and boiling water; cover and let stand for 20 minutes. Add remaining ingredients to oats mixture; mix thoroughly with a spoon until well blended. Pour into greased 9 x 13-inch pan. Bake for 40 to 45 minutes.
Preheat oven to 350°. In a small bowl, combine flour, baking soda, cinnamon and nutmeg; set aside. In a large bowl beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in oats and raisins. Drop dough by rounded tablespoonfuls onto a greased cookie sheet. Bake for 10 to 12 minutes or until golden. Makes about 3 dozen.
Saute onion. Brown beef. Wash and drain. Add beans and 1/2 cup water. Add chili powder, celery salt, salt and pepper. Cook on medium heat for 10 minutes or until gravy thickens, stirring frequently.
In a skillet, combine all ingredients except potatoes, sour cream and parsley. Add potatoes. Bring to boil; reduce heat. Simmer 25 minutes or until done. Let stand 30 minutes.
Brown meat and onion. Season to taste. Drain excess fat. Boil noodles while meat is frying. Mix all ingredients in 2-quart casserole. Top with grated cheese. Bake at 350° for 30 minutes.
In a saucepan, bring vinegar and water to a boil with sugar, salt and mustard seed; simmer, stirring occasionally, for 3 minutes.
Combine. (Tie cloves and allspice in cheesecloth.) Cover. Simmer for 20 minutes. Serve hot with a cinnamon stick in each mug.
Stir together the flour, soda, powder and salt. Set aside. In a large bowl, beat the margarine and peanut butter until smooth. Beat in sugars until well blended, then add eggs and vanilla. Add flour mixture. Shape into 1-inch balls. Flatten with fork dipped in water. Sprinkle with sugar. Bake at 350° for 12 minutes. Makes a lot of cookies.
Preheat oven to 350°. Brown hamburger and onion. Put meat in bottom of casserole dish. Drain beans and put beans on top of meat. Place Tater Tots evenly on top of casserole. Put soup in separate pan to mix well. Pour soup over casserole and then place in hot oven. Bake 40 to 50 minutes.
Remove papery husks from tomatillos. Wash tomatillos and chiles well. Cook, covered, in a little boiling water until tender, about 15 minutes. Remove stems and seeds from chiles. Place chiles and drained tomatillos in blender container. Add onion, garlic and cilantro and blend until pureed.
Mix dry ingredients together in a large bowl; add walnuts. Add eggs, pumpkin, oil and water. Blend lightly. Pour into 2 greased bread tins and bake about 1 hour at 350°. Freezes well.
Prepare dinner as directed, except use 3/4 cup milk. Add peas and soup; mix well. Pour into 11 x 7-inch baking dish. Arrange meat squares in checkerboard pattern. Bake at 350° for 30 minutes. Makes 6 servings.
In a large bowl, cream the shortening, brown sugar and eggs until light and fluffy. Sift together the flour, baking powder, baking soda and spices. Add to creamed mixture. Blend well. Stir in oatmeal, apples, nuts and raisins. Spread in greased 9 x 13 x 2-inch pan. Bake at 375° for 20 to 25 minutes. Cool in pan. Cut in squares. Sprinkle with confectioners sugar. Makes 2 dozen.
Put pineapple juice, cream cheese, sugar, coconut and extract in blender. Cover and process until well mixed. Remove to bowl and add pineapple. Mix well. Fold in Cool Whip. Spoon into prepared crust. Pour into 9 x 13-inch baking pan (ungreased). Bake at 350° for 30 minutes or until cake springs back when lightly touched with finger. Cool in pan.
Salt and pepper chicken. Roll in flour. Brown in cooking oil; place in casserole dish. Make a little brown gravy in oil where you browned chicken and add mushroom soup. Pour over chicken and bake at 325° until done.
Mix dry instant pudding mix with pineapple. Fold in pecans, marshmallows and Cool Whip. Top with cherries. Chill thoroughly before serving.
Put sausage pieces in baking dish. Pour undrained pineapple and chili sauce over sausage. Sprinkle brown sugar on top. Cover and cook for 1 hour at 350°.
Grind fish or put through food processor. Saute onions and parsley in olive oil. Add 1 cup wine, chopped garlic, Louisiana hot sauce, soy sauce, salt and chopped pepper. Cook until onions and pepper are done or real tender. Let cool for a few minutes.
Brown chops in skillet. Salt and pepper. Place rice in Pyrex baking dish; pour orange juice over rice. Arrange browned pork chops over	rice. Pour chicken rice soup over all. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes longer.
Boil water with lemon and lime jello for 3 minutes. Then add pineapple and boil 3 minutes more. Chill until partially set. Stir in tub of cottage cheese and marshmallows. Then whip cream cheese (or use Cool Whip) and fold into other ingredients and let set. Add nuts.
Heat oil on medium; saute onion and garlic for 1 minute. Add remaining ingredients. Bring to a boil, then reduce to a slow simmer for at least 2 hours. Let cool slightly before serving for maximum flavor. Serve with toasted Cuban or French bread for dipping.
Combine sugar, syrup, water and cream of tartar. Bring to a boil, over medium heat, stirring constantly, until sugar dissolves. Continue cooking, without stirring, to hard ball stage. Remove from heat, stir in vanilla and margarine. Pour into a greased 8 x 8 x 2-inch square pan. Let stand until cool enough to handle. Pull candy with fingers until it has a satin-like finish and milky-white color. Pull into long strips 3/4-inch wide. Cut into 1-inch pieces with scissors. Wrap in wax paper.
Butter a 9 x 13-inch pan. Mix coconut and pecans. Spread in bottom of pan. Mix cake mix according to package directions. Pour batter over coconut and nuts. Mix cream cheese, powdered sugar and butter. Pour over batter. Bake at 375° for 45 minutes. When cut, turn squares upside down.
Bake cake mix as per directions on box. While it is still hot, punch full of holes. Boil milk, sugar and coconut for 10 minutes. Pour over cake. Cool completely. Top with 8-ounce container of Cool Whip. Put rest of coconut on top. Keep in refrigerator.
Cook ground beef and bacon; drain. Combine all ingredients, except bacon in casserole dish. Lay bacon strips on top. Cover and bake at 350° for 1 hour.
In hot oil, cook onions 10 to 15 minutes, until very tender, stirring often. Remove onions to platter; keep warm. Cut liver into 4 portions. Coat liver with flour. In same skillet, over medium-high heat, in 2 tablespoons oil, cook liver 4 minutes or until browned on both sides, turning once. Place liver on onions. Serve hot.
Cut the steak	into slices 1/8-inch thick. Sprinkle with salt and pepper. In a large skillet heat the oil, add the steak, onion and garlic; cook until the meat is browned on all sides. Add the green peppers and bouillon, cover and simmer 10	minutes. Add the tomatoes and simmer 5 minutes. Mix the cornstarch	or flour, soy sauce, and water and stir into the meat mixture. Cook, stirring, until the mixture has thickened. Serve with hot boiled rice. Makes 4 servings.
Mix soups, chili, chicken broth, together. Cut tortillas, bite size. Cut chicken into bite size pieces. Cut olives bite size as well. In a 2 quart casserole dish, layer starting with the soup mixture, chicken, olives, tortillas and cheese. Continue until all ingredients are used. Put in oven at 350 degrees until it bubbles, about 30 to 45 minutes.
Boil chicken until tender. In bottom of baking dish put the chicken. Add soup. Cover with Stove Top and bake for 25 minutes at 350°.
Heat oven to 350°. Melt margarine in 13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour; add milk and stir with fork until dough leaves the side of bowl. Turn out onto floured board; knead just until smooth.
Rinse chicken and pat dry with paper towels. Combine flour, 1 teaspoon salt and pepper. Coat chicken pieces on all sides with flour mixture. Heat oil in a large skillet over medium heat. Add chicken and brown on all sides.
Combine flour and water, mix until creamy. Add detergent, mix well. Add food coloring, mixing well. Store in air tight container. Have fun!
Mix together first 4 ingredients and cook for 19 minutes on High in microwave in a 2-quart bowl. Stir every 5 minutes.
Combine chicken, apple, celery and dill. Stir curry powder into mayonnaise. Add lemon juice and sugar. Add more curry powder, if desired. Fold in cream. Spoon curry mayonnaise over chicken mixture; toss lightly. Chill thoroughly. Garnish with egg slices and tomato wedges.
Combine fruit and celery in a bowl. Stir remaining ingredients together and stir into salad mixture. Chill. Serves 6.
Mix chicken, salt, pepper, curry, onion and green pepper together. Cover bottom of heavy Dutch oven with desired type cooking oil. Slightly brown chicken mixture, then add vegetables and liquids. Cover; simmer until chicken is very tender (30 to 40 minutes).
Brown beef and onion. Drain. Add cooked noodles, soups and Cheez Whiz. Prepare and drain mixed vegetables. Add to beef mixture.
Saute sausage and beef, onion, green pepper and garlic in a large heavy saucepan until browned, stirring to crumble sausage. Drain excess grease. Stir in remaining ingredients. Cover and simmer 1 to 1 1/2 hours. Additional water may be added if needed. Yields 8 servings.
Combine corn meal, salt and pepper; set aside. Combine egg and water; beat well. Dip squash in egg mixture. Lightly coat a 15 x 10 x 1-inch baking pan with vegetable spray. Place squash slices in a single layer in pan. Bake at 450° for 30 to 40 minutes or until golden brown, turning once.
Bring milk, sugar and butter to a boil stirring continually. Boil for 8 minutes. Remove from heat, add chips and marshmallow cream. Stir until melted, add nuts and vanilla. Pour into greased pan to cool. Cut into squares, turn out onto wax paper and separate.
Clean and wash the black beans. Cover beans and soak overnight. Use same water, medium onion (chopped finely) and salt to taste. Add garlic, if desired. Allow beans to boil until the liquid has thickened and has nearly boiled away. Put the beans through a food grinder. This will be a paste. Chop the small onion and fry in the shortening. Add paste with sufficient water to make desired thickness. Cook slowly for 10 to 15 minutes. Serve with croutons or fried tortilla strips.
Melt butter and pour over bread. Cut into cubes. Place mustard, egg yolks, milk and grated cheese together. Beat egg whites until stiff and fold in egg mixture. Pour in buttered baking dish and refrigerate overnight. Cook 45 minutes at 350°.
Bring all ingredients to boil. Simmer about 1 hour, covered and 30 minutes, uncovered. Makes 8 servings.
Blend butter, sugar and dates; bring to a boil. Let cool. Add other ingredients and roll into small balls, then roll in powdered sugar.
Saute onion and bell pepper in butter. Boil chicken. Debone. Set broth aside. To sauteed onion add soups, sour cream, milk, salsa and half of both cheeses. Salt and pepper to taste. Some may prefer more garlic powder. Grease baking dish. Boil chicken broth, dipping each	flour tortilla in broth to soften. Put 1 tablespoon mixture in tortilla, roll and fold ends. When baking dish if full put remaining mixture over tortillas.	Top with remaining cheese. Bake until cheese is melted.
Combine sugar, syrup, water, butter and salt. Cover and cook 5 minutes. Uncover and cook until syrup begins to brown. Remove from fire. Add peanuts, baking soda and flavoring. Pour quickly into well buttered, shallow pan. When cold, cut in squares.
Combine water and cheese in blender on high speed for 20 seconds or until cheese is liquified. Mix remaining ingredients. Serve on salads, baked potatoes or as a dip.
Bake chicken in foil for 1 hour at 400°, then bone. Cut in large pieces. Season. Cut tortillas in strips. Mix soup, milk, onion and chili salsa.
In a medium saucepan, combine all the ingredients, except the ketchup. Bring mixture to a boil and cook it over moderately low heat for 20 minutes. The sauce should be thick. Stir in ketchup and remove sauce from heat.
Cream the cheese, margarine and flour together. Press into miniature muffin tins, sides also (makes 24). Blend vanilla, margarine, egg, brown sugar and pecans. Fill tarts 3/4 full. Bake 10 minutes at 350°. Place pecans on top and bake 10 minutes longer.
Marinate tofu for 1 hour in mixture of oil, tamari, vinegar, water, honey and garlic. Combine tofu with celery, mushrooms and cabbage. Serve.
Place all together in a baking pan. Place chicken on top and season. Sprinkle Lipton onion soup (dry) on top. Cook, covered, until chicken is done. Full time 1 1/2 hours; 400°, 1/2 hour; 350°, 1 hour.
Mix sausage, onion, mayonnaise and horseradish; form into a ball. Cover with softened cream cheese (soften with a bit of milk and Tabasco sauce, to taste). Roll in dry parsley.
Melt chocolate with shortening over warm water; cool slightly. Mix together eggs, sugar, vanilla and salt. Stir in chocolate mixture. Add flour and stir. Add nuts; stir. Pour into well-greased square pan. Bake 40 minutes at 375°. Spread jam over hot brownies.
Drain salmon thoroughly. Flake carefully. Combine with softened cream cheese. Add next 5 ingredients; mix thoroughly. Cover bowl. Refrigerate a few hours, until firm. Shape salmon into ball; roll in pecans. Wrap tightly in plastic wrap; return to the refrigerator until serving. If using fish mold, use 2 cans of salmon.
(Add 1/2 teaspoon or more of each spice if you like your tea highly spiced.)
Mix first three ingredients and press in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix next three ingredients and spread on crust after crust is cool. Mix pudding with milk and spread over cream cheese mixture. Serve with Cool Whip on top.
Melt all ingredients, except cereal and sugar, together. Pour over cereal, then put in bag of confectioners sugar and shake to coat.
In saucepan, combine sugar, cornstarch, water, syrup and salt. Cook until clear. Remove from heat. Add Jell-O and food coloring; stir to dissolve. Cool completely. Mix berries in gently; pour into pie shell. Chill served with Cool Whip.
Mix all ingredients. Freeze. Just before serving, maybe 1 hour, add 2 quarts ginger ale. Makes 2 gallons.
Separate biscuits and, one at a time, on floured board, roll out flat. Place about 1/2 cup apples on biscuit. Sprinkle with sugar. Dot with butter and a dash of cinnamon. Fold dough over and crimp edges. Place on cookie sheet and sprinkle with sugar and cinnamon. Dot with butter. Bake in hot oven at 400° until nice and brown.
Mix salt, alum, pickling spice and	cucumbers with enough vinegar to cover. Let set 3 months; drain and rinse. Drain thoroughly again. Cut cucumbers in thick slices and put back in gallon jar and cover with 8 cups sugar.
Combine all ingredients and form into patties. Brown on both sides in large skillet. Pour soup and milk that has been mixed together over patties. Simmer 5 to 10 minutes. The gravy is wonderful over mashed potatoes.
Mix vanilla wafers and condensed milk. Add cherries, pineapple, and nuts. Pour into lined loaf pan. Cover with wax paper. Refrigerate.
Cream shortening and sugar. Beat eggs until light and add. Add lemon juice to mashed bananas. Blend with creamed mixture. Sift dry ingredients together and mix into creamed mixture. Add nuts. Bake in loaf pan at 350° about 1 hour. Test for doneness.
Cook first 3 ingredients in small amount of water. Drain. Combine soup and sour cream. Fold in vegetables. Prepare stuffing mix. Spread half in a 12 x 7-inch dish. Spoon in vegetables. Top with remaining mix. Bake at 325° for 30 minutes.
Let rise 2 hours. Spread onto pizza pan and pie. Bake 15 minutes.
Combine all ingredients in top of double boiler and cook until thick, stirring frequently. Can be served either hot or cold with baked ham. This has been a holiday "must" in our family since the early 1950's. It will keep for weeks in the refrigerator.
You will need a 1 pound can or plastic container with lid and a 3 pound can or plastic container with lid.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill.
Soak raisins in orange juice for 5 minutes. Do not drain. In large mixing bowl, beat eggs; stir in pumpkin, sugar, cloves, cinnamon and salt. Add oil, mixing well. Stir together flours, baking powder and soda. Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cups 2/3 full. Bake at 400° for about 25 minutes. Yields 18. Serving size: 1.
Blend the butter, sugar and cocoa, then blend flour and salt. Blend in eggs one at a time and pecans. Bake at 350° for 18 to 20 minutes. Serve with whipped cream.
Cream Ricotta cheese. Whip the whipping cream. Add confectioners sugar to cream. Mix cheese and cream; mix well. Cut up very fine the cherries, chocolate and watermelon rind. Then mix all together with cheese and cream.
Beat the eggs well and add sugar; mix well and add remaining ingredients. Mix all ingredients with a hand mixer for 2 minutes. Place batter in bread pans sprayed with Pam. Bake at 350°. To bake 3 large loaves, bake 1 hour. To bake 6 small loaves, bake 45 minutes.
Preheat oven to 325°. Into a rectangular pan (9 x 13-inch), dump crushed pineapple (juice and all). Dump cherry pie filling over pineapple. Sprinkle coconut over this. Sprinkle box of cake mix over the mixture. Sprinkle pecans over this. Chip margarine over all this. Bake at 325° for about 50 minutes.
Cook beef and onion together. Add mushrooms, soup and salt. Heat until bubbly. Add sour cream just before serving. This is good served over rice or wide noodles.
Brown ground chuck with garlic, salt and pepper; drain. Add all other ingredients. Mix well. Bring to a boil and reduce heat. Simmer for 1 hour.
Combine first 5 ingredients in a pitcher, stir well and chill. Fill each of 6 tall thin glasses with ice, and add orange juice mixture. Slowly pour 1/2 teaspoon grenadine down inside of each glass (do not stir before serving). Garnish with lime slices, if desired.
Chop ham (I use processor); mix with turkey. Add onion and eggs; mix well. Break bread into pieces; pour milk over it. Stir to break up bread, then add to meat. Combine well. Spray loaf pan. Sprinkle brown sugar in bottom; sprinkle pineapple juice over sugar. Place 3 pineapple rings over sugar. Carefully spoon meat mixture over pineapple. Place loaf pan in larger pan with 1 inch water in larger pan. Bake at 350° for 45 minutes. Place 3 more pineapple rings on top; bake 15 minutes longer. Add more water, if needed. To serve, loosen edges and invert loaf onto platter. Serve leftovers cold later.