HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread softened cream cheese into a glass 9 x 9-inch casserole dish. Spread can of chili on top of cream cheese layer. Top chili layer with grated cheese. Microwave for 1 to 3 minutes or until cheese is melted and bubbling on top.
Mix the dry ingredients in a bowl and cut in butter. Mix milk with batter and stir into dry ingredients. Knead on a board for about 30 seconds. Roll dough to 1/2 inch thick; cut into circles with glass or biscuit cutter. Place on greased cookie sheet. Allow to rise 30 minutes. Brush with melted butter or milk and bake at 400° for 15 minutes or until golden brown.
Mix all ingredients except riblets. Put riblets into shallow container and cover with marinade. Cover and chill overnight. Preheat oven to 375°; put riblets and marinade into a roasting pan and bake for approximately 1 hour, until riblets are tender and marinade has reduced to a dark, sticky glaze.
Bake at 350° for 1 hour. Stir after 30 minutes.
In a large skillet, combine first 6 ingredients; tomatoes undrained. Bring to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in beans. In a 13 x 9-inch baking dish, spread 1/3 of bean mixture over bottom. Top with 1/2 tortillas, overlapping as necessary and 1/2 cheese. Add another 1/3 of bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350° oven for 30 to 35 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. Top with choice of optional ingredients.
Salt and pepper ribs and broil to brown and remove excess fat. Put sliced onion in crock-pot. Place ribs on onion and pour barbecue sauce over them. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serve with corn on cob and tossed salad.
Wash and stem the berries. Measure 1 cup sugar to 1 cup of berries; let set overnight.
Wash peppers. Slice tops off; clean out. Mix all ingredients together; fill peppers. Cook at 10 pounds pressure in pressure pot for 15 minutes; reduce pressure every 5 minutes. (Cook 20 to 25 minutes for more peppers.)
Add boiling water to jello. Add enough cold water to pineapple juice to make 1 cup. Add other ingredients; let stand until real firm.
Cream eggs and oleo. Add sugar, salt and sour cream. Add flour with baking powder. Mix. Add vanilla and knead a little. Dough will be a little sticky. Roll out and cut. Fry in deep fat (Crisco).
In 5-quart pan, add oil to heat. Add ham, carrots, celery and onion. Stir frequently until veggies are tender, about 10 minutes. Add zucchini and cook 5 minutes or until tender. Stir in peas, tomatoes, chicken broth, pepper and 3 cups of water. Cook over high heat to boiling. Simmer about 10 to 15 minutes. Low cholesterol and low-fat!
In large bowl, combine 2 1/4 cups flour, sugar, salt and yeast. Add 1/2 cup butter or margarine. With mixer at low speed, gradually pour 2 cups hot tap water (120° to 130°) into dry ingredients. Add eggs, increase speed to medium, beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Drain juice from pears, reserving 1 cup. Boil 1 cup of juice and add lemon Jell-O. Chill until partially set. Place pears and cream cheese in blender and cream to a creamy consistency. Stir in Jell-O mixture and add nuts. Whip cream and pour in mold. Whipping cream can be omitted.
Put sugar, water, syrup and vinegar in pan and stir constantly until comes to a boil. Then add cream of tartar. Cook until it forms a hard ball in cold water - a brittle test. Add butter and pinch of baking soda and flavoring just before taffy is done.
Bring to a boil 2 quarts salted water. Remove core from head of cabbage. Place cabbage in boiling water. Remove each leaf as it wilts and place on towel to dry and cool. Wash rice in cold water and stir into 2 quarts of boiling salted water. Boil 10 minutes and strain. Run cold water through rice in strainer. Saute onion and celery in butter until transparent. Do not let it turn yellow. Add meat, egg, rice and seasonings and mix well. Place mixture on cabbage leaf. Bring ends together, roll and fasten with toothpick and set aside until all mixture is used up. Chop up the remainder of cabbage and place on the bottom of a greased baking dish. Rinse can of sauerkraut in cold water. Squeeze out excess water and layer over chopped cabbage. Lay prepared cabbage rolls on top. Mix the ketchup in 1 cup water and pour over the rolls. Sprinkle with caraway seed and place in preheated oven at 300° for 1 hour with cover. Baste from time to time. Add water, if needed. Uncover and bake another hour. Serving the next day is even more delicious.
Melt peanut butter and 1/2 cup of the margarine together on stove top or in microwave. Stir in vanilla and graham cracker crumbs. Add powdered sugar (sift if lumpy). Stir until thoroughly mixed. Press into greased pan (10 x 15-inch or 9 x 13-inch). Chill until firm. Melt chocolate and 1/4 cup of margarine; stir them together. Spread over peanut butter base. Let stand until chocolate sets up (chill if necessary, but it's easier to cut at room temperature). Cut into squares; store in airtight container. (In warm weather, refrigerate if necessary.)
With electric mixer or rotary beater, gradually blend soup, chili sauce and onion into cream cheese. Chill. Serve with crackers or chips. Makes about 2 1/2 cups.
Work cream cheese and mayonnaise into a paste; add unwhipped cream. Fold in apples, pineapple and marshmallows. Cover and refrigerate for 24 hours.
In a small saucepan, melt shortening and add sugar. Cool. Place in a mixing bowl. Beat in eggs and vanilla. Combine dry ingredients. Add to batter (batter will be stiff). Turn into greased 15 x 10 x 1-inch baking pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Cool. Yields 3 dozen.
Mix oatmeal, sugar, oil and egg. Stir well. Add coconut, raisins, salt and vanilla. Drop by teaspoon on a greased cookie sheet. Bake 15 minutes in 325° oven.
Cut bacon in half; wrap around Tater Tots and secure with a toothpick. Bake according to directions on Tater Tots until bacon is crisp.
Combine all fruit in large bowl; sprinkle dry pudding mix over all. Pour pineapple juice on top and mix well. It's great!
Sift flour, baking powder and salt; mix with dates and nuts. Beat egg yolks and sugar. Add vanilla and brandy. Fold in stiffly beaten egg whites and bake in two loaf pans which are greased and lined with brown or waxed paper. Grease and flour paper. Bake in moderate oven at 350° for 2 hours. It is best to put a pan of water in the oven.
Cream margarine and sugar. Beat eggs and flavorings, add to mixture. Mix well. Add dry ingredients. Spread half of mixture into greased pan. Pour in pie filling, then remaining batter. Bake at 350° for 15 to 20 minutes.
Cream shortening, sugar and pumpkin until smooth. Add raisins, nuts and vanilla. Sift together the dry ingredients. Mix well and drop by teaspoons on cookie sheet. Brush canned milk on top of cookies before baking. Bake in a preheated oven at 375° for 10 minutes. (If a large spoon is used for dropping cookies, it may take 15 to 20 minutes.)
Heat oven to 450°. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered surface. Knead 5 times.
*Use packaged thin sliced meat. Cut each slice in half; fold over onto bread. Use one to two packages per loaf.
Saute in large skillet the oil, onion and green pepper. Add cabbage and cook, covered, for 5 to 10 minutes. Add remaining ingredients and cook until done.
Beat eggs yolks and slowly add boiling water. Beat until eggs stand in peaks. Fold in sugar, sifted 4 times. Add flour, sifted 4 times, then salt and lemon juice or extract. Bake 30 to 35 minutes at 375° in angel food cake pan.
In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy. Fold in the whipped cream. Place a third of the mixture in a 4-quart bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Put eggs, sugar, margarine, flour, cocoa, vanilla and salt in a bowl. Beat for 4 minutes. Stir in nuts and pour into a greased 8-inch pie pan. Bake at 325° for 30 minutes or until done. Pie will settle like a meringue when cooled. Cut into wedges. Top with ice cream or whatever you wish.
Mix flour, baking powder, salt and sugar in a large bowl. Work in shortening with pastry blender. Stir in milk. Add raisins and seeds. Turn out onto lightly floured surface. Knead for 20 minutes. Place dough in greased 9-inch round pan. Bake at 375° for 20 to 30 minutes.
Beat cheese, sugar and eggs together until smooth. Add remaining ingredients and mix well. Bake 35 minutes at 350°. Turn oven off and leave cake in for 1 hour. Remove cake from oven and let stand for 1 hour at room temperature, then refrigerate. Serve cold.
Mix cool whip and cream cheese together. Mix pudding mix as directed. Then mix pudding with cool whip and cream cheese mixture. Add can of condensed milk to mixture. Slice bananas up in a bowl then squeeze lemon juice over bananas to keep them from turning black. Place a layer of cookies in a flat dish. Then place bananas. Then put your filling mix on top of the bananas. Then put more cookies on top of filling. Then refrigerate.
Trim off large leaves of broccoli. Peel tough stalks and wash thoroughly and drain. Cut the flowerets and stems in bite-size pieces. Place in large bowl. Add bacon, green onions, raisins and water chestnuts. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate for 2 to 3 hours. Yield: 6 servings.
Mix all ingredients in a large mixing bowl. Heat oven to 325° and place mixture in a Bundt cake pan, pressing evenly. Bake, covered with foil on cookie sheet for 1hour. Remove foil and continue to bake an additional 30 minutes. Remove liquid with a basting bulb and invert meat loaf onto a serving platter. Garnish with parsley. Serves 6 to 8 people.
Combine sugar, cornstarch, cinnamon and salt. Add to peaches. Sprinkle on lemon juice. Toss lightly. Pour into a pastry-lined 9-inch deep dish pie pan. Dot with butter. Adjust top crust, flute edges and cut steam vents. Wet top crust with water and sprinkle with sugar.
Wash peas in cold water. Boil fatback in a large pot of water on medium heat for about 30 minutes or until water is low and well seasoned with fatback flavor. Add peas, onion and enough water to cover peas. Cook on low to medium heat for about 1 hour. When peas are soft, season with salt and pepper. Remove onion and add rice. Add more water, if necessary, to cook rice (about 5 cups is needed). Cook for another 30 minutes and adjust seasonings. Serves 10.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix dry ingredients except sugar. Beat egg white until frothy. Add sugar, oil and vanilla. Continue beating for 3 minutes. Stir in zucchini; mix lightly. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool on rack. Remove from pan after 10 minutes. To serve, cut into 18 slices about 1/2-inch thick. Makes 1 loaf, 110 calories per serving.
Mix all ingredients together. Add enough turkey broth to make the consistency of cornbread. Bake about 40 minutes at 375°.
Jell the jello medium thick and whip with electric blender until light and frothy. Add the already whipped cream and other ingredients. Fold gently. Pile lightly into dessert dish and serve with plain sugar cookie.
In skillet, brown franks and onion in butter until tender. Stir in seasonings; add gravy, vinegar and potatoes. Heat and stir. Makes about 6 cups.
Prepare pie crust according to directions using a 9-inch pie or quiche plate. Heat oven to 400°.
Prepare rotini according to instructions and drain. In medium skillet, melt butter. Add mixed vegetables and garlic. Cook until vegetables are tender and garlic is golden.
Cream first 4 ingredients. Add flour and baking powder. Add next 3 ingredients. Pour in a greased and floured tube pan. Bake at 300° for 40 to 50 minutes. Test with a toothpick; very difficult to get done in the center.
Melt butter. Mix sugar, syrup and eggs in bowl. Add butter, vanilla, chocolate chips and pecans. Mix well. Pour in two pie shells. Bake 40 minutes at 350°. Makes 12-16 servings.
Mix well. For	1 cup, add 1/4 cup mix to 1 cup boiling water.
Brown ground beef; drain. Partially cook noodles; drain. Mix all ingredients in large casserole. Bake at 350° for 40 minutes.
Everything is to taste. May add sour cream or mayonnaise to make dip go farther.
Combine sausage and beef in a Dutch oven; cook until browned, stirring to crumble. Add beans and remaining ingredients. Cover, reduce heat and simmer 30 minutes to 1 hour.
Drain crushed pineapple; reserve juice. Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan. Bring to boil. Stir in gelatin until dissolved. Break up cranberry sauce and add to gelatin; stir in Port. Chill mixture until slightly thickened. Add crushed pineapple and remaining ingredients, except garnish. Pour intil 2-quart mold. Chill until firm, about 4 hours or overnight. Unmold onto serving plate, garnish with sliced pineapple.
Microwave chocolate and margarine in a large bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread in a 9 x 13-inch greased pan. Bake at 350° for 30 to 35 minutes.
Cook beef, onions, red pepper and garlic in 3-quart Dutch oven over medium heat until onions are tender and beef loses pink color. Add rest of ingredients. Reduce heat to low and simmer uncovered until flavors are blended. Serve with toppings. Makes 6 servings.
Layer in pan in order listed. Do not stir. Bake for 30 minutes.
Combine salmon and its liquid with remaining ingredients and form into 4 patties. Pan-fry in small amount of oil until golden brown on both sides.
Mix warm water, 1 teaspoon sugar and yeast together. Add remaining ingredients and enough flour to make soft dough (5 to 6 cups). Let rise and roll out. Cut rolls and let rise again. Bake on a greased sheet pan. Leave in a 250° oven for 10 minutes and then raise temperature to 350° for 30 minutes or until brown.
Put sugar in 2 to 3-quart saucepan. Add boiling water and white vinegar. Cook to hard crack stage. Add pecans; mix and spread on buttered platter.
Brown ground beef over medium heat. Add onions and cook a couple of minutes. Then add garlic salt, pepper, chives and butter. Stir, then slowly add Cheddar cheese, stirring as you add it. Can be used for burritos also.
Crush in blender and put in jar. Keep in refrigerator until ready to use. Then mix:
Parboil potatoes. Brown ground beef and onion. Drain. Combine soups, salt, pepper and water. In crock-pot, layer potatoes, beef and soup mixture. Cook on low 2 1/2 hours. Add milk at end, if desired creamier.
Mix first 10 ingredients together on high speed. Add carrots, pecans, raisins and pineapple. Bake at 325 degrees for 1 hour.
Cut chuck roast into 1-inch cubes. Place flour, salt and pepper in bag with meat and shake until coated. Add cooking oil to bottom of pressure cooker. Heat until hot. Place meat in hot oil and brown, stirring to brown all sides.
Brown beef and onion. Drain off grease. Add red pepper and chili powder. Mix well. Remove from heat. In a large bowl, tear lettuce into bite-sized pieces. Add meat mixture and all other ingredients. Chill before serving.
Boil chicken in salted water for about 45 minutes. Debone chicken; save broth. Cut chicken into bite-size pieces. Set aside 1/3 cup broth. Cook noodles in remaining broth. Saute celery and onions in butter until tender. Mix celery, onions, 1/3 cup broth, pepper, cubed cheese, chicken and noodles. Spoon into casserole dish. Bake at 350° for 30 minutes. Sprinkle with remaining cheese and bake for 5 minutes.
Shape sausage into 1-inch balls. Combine onion and water in large kettle; bring to a boil. Drop in sausage balls. Cover; reduce heat. Simmer 15 minutes. Chill several hours or overnight. Skim fat from sausage broth; add tomato juice. Bring to a boil. Add noodles; cook until noodles are tender. Yield: 8 servings.
Melt butterscotch morsels in a double boiler over hot (not boiling) water along with peanut butter. Stir to hasten melting. Remove from heat and stir in chow mein noodles and marshmallows. Drop by spoonfuls on a cookie sheet covered with wax paper. Makes about 30 crunchies.
Bring chicken broth to a boil. Add mushrooms and scallion. Beat egg. Then pour slowly so eggs form shreds. Add soy sauce to taste.
Heat oil in large saucepan. Add onion and saute over medium heat for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally until cubes are dissolved. Add noodles so that broth mixture continues to boil. Cool, uncovered, for 3 minutes. Stir. Add broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly.
Make 9 x 13-inch cake. When cool, cut cake in pan into bite size cubes. Prepare mousse according to package. Crush candy. To assemble layers, using a deep bowl, start a layer of cake cubes, using 1/2 of the cake. Spread 1/2 of the mousse over cake. Spread 1 tub Cool Whip over mousse. Sprinkle 1/2 of candy over Cool Whip. Repeat process for second layer. Refrigerate.
Melt butter in saucepan. Add the onion and saute for 10 to 15 minutes or until lightly browned. Add the beef broth, salt and pepper to taste and bring to a boil. Cook 10 minutes. Put in a casserole (add broken pieces of French or Italian toasted bread if desired). Sprinkle with Parmesan cheese and cook for 35 minutes at 400°. Top with grated Mozzarella cheese in mugs while hot.
Rinse the dry peas in a bowl, removing any foreign matter. Add the peas to a large, heavy bottomed soup pot. Add 8 cups spring water. Bring the water to a boil; immediately turn down the heat and simmer for approximately 30 minutes, or until the peas are very soft. Add the chopped carrots, coriander, salt and pepper; simmer for 25 minutes. Chop the onion and garlic very finely. Saute in olive oil until soft; transfer to soup. Add final 2 cups of water to soup to thin. Stir with a wooden spoon; simmer until carrots are soft and flavor is smooth. Serve hot; garnish with Russian Rye Bread Croutons.
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons margarine until tender. Add soup (undiluted) and mix well. Add cheese; heat and stir until melted. Remove from heat and stir in cabbage. Add salt and pepper. Pour in a 2-quart casserole dish. Brown crumbs in 1 tablespoon margarine. Put on top of casserole. Bake, uncovered, at 350° for 20 to 30 minutes. Makes 6 to 8 servings.
Place all items in wide topped bowl and using a gripping motion, work with hand until a smooth mass is ready. Wrap in plastic and chill for 1 hour. Press out into pan of choice and bake at 350°.
Cook roast until tender and break into small pieces. Saute onion in butter in frying pan. Add broth, tomato sauce, paprika, mustard, vinegar, sugar, Worcestershire sauce, salt and pepper and simmer until well blended. Add sauce to roast pieces and work in well with spoon. Serve on hamburger buns.
Cut shortening into flour and salt. Beat egg, add it to dry ingredients. Add enough milk to make a soft dough. Roll dough paper thin, cut into 2 inch squares.
Mix first 3 ingredients and press in a 9 x 13-inch pan. Bake 6 to 8 minutes at 350°. Mix coconut and milk and spread on crust. Bake 15 minutes. Break chocolate bar into small pieces and place on bars. Return to oven just to melt chocolate, then spread.
Bring orange juice and juice from peaches to boil and add jello, lemon juice, salt and sugar; cool to room temperature. Cut up peaches and blend with other fruits. Cool. Beat cream cheese, Hellmann's mayonnaise and sour cream until smooth and well blended. Blend into cooled jello and chill about 1 hour. Stir fruit and nuts into jello mix. Pour into pans or Pyrex dishes and freeze. Allow to stand at room temperature about 30 minutes before serving. Serve on crisp lettuce and garnish with whole strawberries. Serves 20.
Brown sausage; remove from skillet. Pour off all but 2 tablespoons fat. Fry onion and green pepper in fat until tender. Add cabbage and cook until limp. Return sausage to skillet and add rice. Heat, covered, for 10 to 12 minutes, stirring occasionally. Serves 8.
Grease a 9-inch square pan; dust with cocoa. In a saucepan, melt the margarine. Add the sugar and cocoa; blend well. Pour into the prepared pan. Bake in a 325° oven for 20 to 25 minutes.
Partly skin potatoes; run knife or peeler around middle, leaving top and bottom peel intact. Boil for 20 to 25 minutes. Place potatoes in baking pan. Put sticks of butter in pan and place in warm oven until melted. Spoon butter over potatoes, then sprinkle remaining ingredients, turning until well coated.
Brown sausage meat in skillet; drain off fat. Stir in soup mix, tomatoes, celery and sugar. Bring to a boil and stir in noodles. Reduce heat, cover and simmer 10 minutes or until noodles are tender. Stir in peas. Cover and cook 5 minutes more. Serves 4.
Mix well all the ingredients, except the jello. In pan, empty jello. Place balls in jello. Shake and coat well. Great party goodies.
Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemon juice and egg yolks. Stir in milk. Cook over medium heat, stirring until thick. Fold in sour cream. Place in pie shell. Refrigerate several hours. Serve with whipped cream and chopped walnuts.
Combine flour and cinnamon in small bowl; beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture; stir in oats, 3/4 cup morsels and 1/2 cup nuts. Spread into lightly greased 13 x 9-inch baking pan. Bake in preheated 350° oven for 22 to 28 minutes or until center is set. Immediately sprinkle with remaining morsels; let stand 5 minutes or until morsels are shiny. Spread morsels; sprinkle with remaining nuts. Cool in pan on wire rack.
Preheat oven to 350°. Butter a square pan. Put thin layer of crackers on bottom. Drain salmon; remove skin and bone. Alternate layers of crackers and salmon. Dot with butter, salt and pepper. Add just enough milk until slightly soggy. Cook 1 hour until brown on top.
Melt butter and chocolate together in microwave or over low heat on stove. Set aside to cool. Beat the eggs with the sugar until light and fluffy. Blend in chocolate mixture. Add the remaining ingredients. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cook broccoli as directed. Place in bottom of 8 x 8-inch or 13 x 9-inch pan. Place chicken over broccoli.
Bring the first 3 ingredients to a boil. Take off stove and add the marshmallows. Stir until the marshmallows melt. Add the powdered sugar, nuts and vanilla. Frost cake!
Preheat oven to 325°. In large bowl, whisk sugar, cinnamon and nutmeg. Scoop out 1/4 cup sugar mixture and reserve for topping. To sugar mixture in bowl, add cream, milk, eggs, syrup and vanilla; whisk thoroughly. Add bread; stir until evenly soaked. Pour bread mixture into 8 or 9-inch cast-iron skillet or 9-inch square baking pan. Sprinkle with reserved sugar mixture, then pecans. Place butter pieces evenly on top. Bake 40 minutes, until golden brown and custard is just set (knife inserted into custard comes out clean). Let cool 15 minutes. Spoon onto dessert plates. Dust with confectioners sugar. Top with scoops of ice cream, if desired. Makes 4 servings.
Prepare crust as directed. Sprinkle gelatin over water in small saucepan; let stand one minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Stir in one cup of the heavy cream. Heat to a boil. Then pour into a blender. Add the chips and process until the chips are melted, about one minute. When processing, add another 1/2 cup of cream, eggs and vanilla; process until well blended. Pour mixture into large bowl, chill for 15 minutes until thick.
Put the water and tea bags into a pan. Let water boil. Remove tea bags. Add the rest of the ingredients. Let mixture come to a boil, then serve.