HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sour cream and dry dip. Mix well. Add remaining ingredients. Stir well. Refrigerate at least 4 hours before serving. Serve with tortilla chips.
Mix thoroughly 1/4 cup soup with remaining ingredients. Shape into 6 patties; place in shallow baking dish (13 x 9 x 2-inch). Bake at 350° for 30 minutes. Spoon off fat. Mix rest of soup and 1/3 cup water; pour over meat. Bake 10 minutes more. Makes 6 servings.
Boil sugar, water, lard and raisins together for 3 minutes until sugar is dissolved; cool mix. Sift together all dry ingredients and stir into cooled raisin mixture. Add vanilla. Pour into square cake pan and bake about 25 minutes at 350°. Serve plain or with white frosting.
Combine first 6 ingredients thoroughly with 1 can tomato sauce. Pack firmly into an 8 x 4 x 3-inch loaf pan. Chill about 1 hour. Bake in 350° oven for 1 hour. Pour 1 can tomato sauce over meat loaf and continue baking 20 minutes. Makes 6 to 8 servings.
Mix beans, corn, pepper, onions and celery in bowl. In another bowl, mix sour cream, soup and cheese. Combine soup and vegetables. Heat oven to 350°. Put mixture in 9 x 13-inch baking pan. Top with crackers, butter and almonds. Bake in oven 30 to 45 minutes.
Combine sugar, flour, cornstarch and salt in a large saucepan. Stir in milk slowly. Cook, stirring constantly, over moderate heat until mixture thickens and bubbles. Continue cooking and stirring until mixture is very thick, about 6 minutes longer. Beat eggs in medium size bowl until frothy. Stir 1/2 of cooked mixture; blend well. Return to saucepan, blending in mixture. Cook 2 minutes more over low heat. Stir in vanilla. Place a piece of plastic wrap directly on surface; cool. Slice bananas into pie shell. Pour cooled cream filling over bananas. Chill.
Grease 9 x 13-inch pan. Pour water over oats and let stand 10 minutes. Stir in sugars and margarine. Add eggs, dry ingredients and 1/2 package chocolate chips. Mix rest of chips and nuts; sprinkle over cake. Bake at 350° for 40 minutes.
Cream sugar and shortening. (Beat about 17 minutes.) Add eggs, beating one at a time. Add flavoring. Sift dry ingredients. Alternate adding flour and whipping cream to sugar and shortening. Mix slowly. Place in a greased and floured tube pan or 16 1/2 x 4-inch pan. Bake 40 minutes at 275°, then move temperature up to 325° for 30 minutes without opening oven door, or moving pan. Test for doneness by toothpick. Do not overcook. Cake should be moist.
Cook sausage and ground beef with onion until meat is brown and onion tender. Drain. Butter bottom and sides of 9 x 13 pan. Line the bottom with 8 slices of bread. Layer meat and cheese mixture, beginning with meat, ending with cheese, until all are used up. In a large bowl, combine eggs, milk, dry mustard, salt and pepper. Pour over layers in baking dish. Cover; refrigerate overnight.
Place lentils, onion, carrot and green pepper into a large pot with 4 cups water. Cover and simmer for 30 minutes. Add tomato sauce and seasonings to the pot. Simmer for 30 more minutes. Serve over rice (yellow). Serves 6 to 8.
Make a white sauce with margarine, flour, milk and seasoning. Add cheese; stir until melted. Arrange broccoli/asparagus and chicken in 11 1/2 x 8-inch baking dish. Top with sauce and sprinkle with almonds. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Dissolve bouillon cube in boiling water. Add teriyaki sauce, mushrooms and onion in large frypan. Bring to a boil. Turn down to simmer. Add chicken (do not overcook). Cook on one side until slightly pink on top. Add peppers and turn chicken. Cook until peppers are tender-crisp (4 minutes). Thicken with cornstarch mixed in a little water. Add sherry and cook one more minute. Serve over rice or put into casserole and top with tomato slices, slightly heated.
Combine all ingredients (except chicken) in small saucepan and cook until thickened and clear. Pour over raw chicken and bake at 400° for about 1 hour, uncovered. Spray Pam on casserole dish.
Sift cocoa, cake flour and 3/4 cup sugar together 4 times. Beat egg whites and salt until foamy. Sprinkle cream of tartar over egg whites; continue beating until stiff, but not dry. Fold in remaining sugar, one tablespoon at a time. Add vanilla and almond extract. Fold in dry ingredients, a little at a time. Pour into ungreased 10-inch tube pan. Bake 60 to 70 minutes at 325°. Frost, if desired, although it is delicious plain.
Fry bacon crisp. Remove and place on paper towel. Discard excess grease. Dice celery and onion. Saute in remaining grease until tender. Add oysters and liquor in pan and heat until oysters curl. Have milk heated and when oysters have curled, stir oyster mixture into milk. Add Old Bay seasoning. Add butter. Crumble bacon and sprinkle on top of stew after it has been dished into plates.
Combine coconut and butter. Press into an 8 or 9-inch pan. Bake at 300° for 30 to 35 minutes or until brown. Melt marshmallows and chocolate in milk over hot water. Remove from heat. Add vanilla. Cool. Pack ice cream into crust; cover with chocolate sauce. Freeze until firm. Beat egg whites and salt until foamy. Beat in sugar gradually. Beat until meringue will stand in peaks. Spread over filling, sealing to crust. Sprinkle with additional coconut. Place pie on board. Bake at 500° for about 2 minutes, or until brown. Serve immediately or return to freezer until ready to serve.
Combine cake mix, butter and milk. Press 1/2 of this into a 9 x 13-inch cake pan (slightly greased). Bake for 5 minutes at 350°. Remove and sprinkle on nuts and chocolate chips. Melt together caramels and evaporated milk. Pour over the chocolate mixture. Spread the rest of cake mix batter over the top. Bake for 20 minutes at 350°. Don't overbake. Cool and refrigerate.
Cream butter and sugar in large bowl. Add eggs; beat well. Alternately add milk, flour and baking soda (mixed together); mix well and add chocolate mixture last. Pour into 2 greased and floured 8 or 9-inch layer pans or a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Larger pan, bake for 30 to 35 minutes.
Press crescent rolls in bottom of pie plate. Crush nacho Doritos and sprinkle on top of rolls. Brown hamburger and drain. Add taco seasoning and a little bit of water. Pour over chips. Spread sour cream over meat. Cover with cheese. Crush up remaining Doritos. Bake at 350° until brown (10 to 15 minutes).
Fry the bacon in a large pot or Dutch oven until crisp. Add oil and saute onion, celery and bell peppers until tender. To this, add the tomatoes with the liquid and 2 cups water. Cook at a rolling boil for 20 minutes. Add rice to the pot and stir well. When mixture returns to a boil, reduce heat to low. Cover and cook for 30 minutes or until rice is fluffy. Serves 6 to 8.
Cook sausage. Combine soup, relish and garlic powder with sausage, then add cheese until melted.
Salt and pepper chicken; roll in corn meal and brown in a skillet. Remove from skillet and pour off excess grease. Leave enough to make gravy. Add 1/4 cup meal, salt and pepper to grease. Brown. Add 2 1/2 cups sweet milk. Put chicken back in gravy and simmer about 15 minutes.
Combine all ingredients in plastic container. Freeze until solid. Take out of freezer at least 1/2 hour before serving. Return any unused portion to freezer. It can be kept for at least 2 weeks. Yields 8 to 10 servings.
In skillet, brown ground beef and onion. Drain and set aside. In kettle, combine tomato juice, water, chili beans, chili powder, salt and pepper. Bring to a boil; reduce heat and simmer 10 to 15 minutes. Stir in beef mixture; simmer an additional 10 minutes. Meanwhile, cook spaghetti; drain and stir into chili.
Put all ingredients in mixing bowl. Mix well. Pour into 9 x 13-inch greased pan. Bake at 350° for 35 to 40 minutes.
Mix ingredients well. Pour into pie shell. Bake at 375° for approximately 30 minutes or until set.
Chopped chicken can be cooked in the microwave for about 4 to 6 minutes or until done. Mix cream cheese and 1 tablespoon butter; beat until fluffy. Add onion, milk, pepper, salt and chicken. Mix well. Place 1/2 cup of mixture in center of 2 rolls pinched together at perforations. Bring corners up together and twist. Paste each square with reserved butter. Bake at 350° for 25 to 30 minutes.
Cream oleo and oil together. Blend both sugars, then eggs. Sift flour, salt, soda and cream of tartar together. Stir into creamed mixture. Add vanilla. Place small balls of dough on greased cookie sheet, flattening them with the bottom of small glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Mix pulp, soda, sugar and shortening until creamy. Add egg, sifted flour and spices. Drop from spoon and bake at 375° for 12 minutes. Check. Makes 4 dozen.
Mix together and add enough peppers to taste. Bake at 350° for one hour.
Melt butter in 8 x 8-inch dish at 350°. Mix together in bowl the flour, sugar and milk. Place fruit in dish with melted butter. If using canned fruit, pour off most of juice. Pour mixture over the fruit and butter. Do not stir. Cook until brown.
Put first 4 ingredients in mixer and beat well. Add water and poppy seed; mix well. Bake at 325° until toothpick comes out clean (approximately 40 to 60 minutes). Makes 2 loaf pans or 4 small pans, only fill half full with mixture.
Let cream cheese come to room temperature, then mix cream cheese with condensed milk and lemon juice. Beat until smooth. Pour into graham cracker crust. Top with favorite fruit pie filling and chill.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan. Combine flour, baking powder and salt; set aside. Heat peanut butter and butter until melted. Stir in sugar, eggs and vanilla until blended. Add flour mixture and stir until combined. Spread batter into prepared pan. Bake 25 to 30 minutes. Cool and cut into bars. Makes 3 dozen 1 1/2 x 2-inch bars.
Combine all ingredients except oil. Heat oil to 360°. Pour batter in funnel and put in spiral shape in hot oil. Fry about 3 minutes. Drain. Serve with powdered sugar.
Mix dry ingredients, then add rest. Then add pecans. Bake at 350° for 35 to 40 minutes.
In oiled baking dish, spread rice evenly. Top with shrimp, mushrooms and cheese. Beat eggs, milk and seasonings and pour over shrimp-rice mixture. Bake at 325° for 35 to 40 minutes.
Blend sugar with oil; add eggs, one at a time. Sift dry ingredients and add. Blend in buttermilk, the nuts and prunes. Bake in a greased and floured pan for 1 hour at 300°.
Wash and peel carrots and apple. Cut into small pieces. Put through juicer. A yummy and nutritious drink!
Coarsely crumble bread into 1/2-inch pieces; set aside. Combine cheese, garlic powder, basil, oregano and parsley.
Brown beef with onion; remove from heat and drain excess fat. Add rice to meat mixture and mix well. Place cabbage in buttered 2-quart casserole. Spread meat-rice mixture on cabbage. Blend soup, water and catsup; pour over meat-rice layer. Bake, covered, at 350° for 1 hour and 15 minutes. Serve with sour cream.
In a large, non-stick skillet, brown ground beef over medium heat. Drain. Add tomatoes, bell pepper, onion, rice, basil, salt and pepper. Mix gently but well. Cover reduce heat to simmer, and continue cooking until rice is cooked and most of the liquid is absorbed. Garnish each serving with a slice of cheese, if desired.
Wash and trim okra. Fill hot pint jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, dill seed, hot peppers, water and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process pints for 10 minutes in a boiling water bath. Makes 8 or 9 pint jars.
Mix first six ingredients, in order, beating in one at a time. Dice pineapple, cherries and dates; flour well. (Can be done the night before.) Mix fruit with batter, then add preserves and pecans. Blend all ingredients together. Drop by teaspoonfuls on greased cookie sheets and bake at 325° for 10 to 12 minutes. Yields 160 cookies.
Blend oil, sugar and egg yolks; add dry ingredients alternately with milk. Add lemon flavoring and last fold in stiffly beaten egg whites.	Bake in tube pan for 1 hour at 350°.
Brown bacon in small skillet. Add to other ingredients. Bake in casserole for 1 to 1 1/2 hours at 325°.
In an electric skillet or heavy, wide saucepan, heat 1 1/2 to 2-inches of vegetable oil to 360° on deep fry thermometer. In a medium bowl, beat egg with milk. Stir in flour, 1/4 teaspoon salt and the cinnamon. Mix until smooth, holding finger under funnel with 1/3-inch opening. Pour 1/4 cup batter into funnel. Starting in center of skillet, drop batter into hot oil. Move funnel in circle to make snail. Fry cake, turning once, until golden brown. Lift cake from oil and let drain over skillet. Place on paper towel and sprinkle with confectioners sugar.
In a large cooking pan, saute onions in butter until onion is tender. Add potatoes, chicken broth and water. Bring to a boil. Cook until tender. Remove from heat. Puree half of mixture in blender or with mixer. Return to saucepan. In skillet, brown the sausage. Drain. Add sausage and milk to soup. Cook over low heat until sausage is heated thoroughly.
Beat cream cheese in medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Beat well after each addition. Stir in vanilla. Place vanilla wafer in each paper-lined muffin cup. Spoon cream cheese mix in cups filling full. Bake at 350° for 20 minutes. Leave in muffin pans and refrigerate overnight. Top with pie filling, preserves or whipped cream.
Layer casserole with uncooked bacon. Add cubed, uncooked potatoes. (Optional, add green peppers and onion.) Layer cubed Velveeta cheese. Top with a layer of pepperoni. Bake at 375° for 1 hour.
Saute green peppers and onion in margarine. Add flour and lemon juice. Add milk, soup and chopped ham. Boil for 1 minute. Place in 9 x 12-inch baking dish. Put biscuits on top and bake at 375° for 30 minutes or until biscuits are done.
Mix well and drop by spoonfuls on an ungreased cookie sheet 2-inches apart. Bake at 350° for 8 to 10 minutes.
Put meat into a large saucepot. Cover with water. Add the onion, bay leaf, cloves and garlic. Cover and simmer 4 hours or until tender. Cool in liquid and drain. Trim off excess fat. Refrigerate several hours or overnight. Cut meat across the grain into very thin slices. Place meat slices on edge in a large, shallow pan. Pour a mixture of the remaining ingredients over the meat. Heat in oven at 350° for about 40 minutes, basting occasionally with sauce mixture.
Preheat oven to 350°. Grease a 10-inch pie pan. Make a batter using flour, pudding mix, butter, egg and milk; beat well. Pour into prepared pan. Arrange drained peaches over batter, leaving about 1-inch margin of batter around edge of pan. Beat together the cream cheese, reserved peach syrup and sugar. Spoon this over the peach slices, still allowing the 1-inch margin of batter. Sprinkle top of cobbler with sugar-cinnamon mixture. Bake for 30 to 45 minutes.
Layer 1: Mix flour, oleo and pecans; spread on bottom of a 9 x 13-inch Pyrex baking dish. Bake in a preheated 325° oven about 15 minutes or until well done and crisp. Cool.
put the red beans in the pot with the 2 cups of hot water. Put it in the urin on 500 heat. Put 1/2 c of oil in the pot whil it is cooking. Cut up 2 onions and put the onions in the suaches in the pot and let it cook for hafe an hour.
Mix all ingredients together except ginger ale. Chill until ready to serve. Add ginger ale before serving.
Scrub potatoes. Bake at 450° for 45 to 55 minutes or microwave. Fry beef and onion and drain. Cut a slice from top of each potato and scoop out inside. Mash thoroughly. Add meat, butter and onion to mashed potatoes. Whip up. Pile into potato shells. Top with cheese. Reheat to melt cheese.
Blend in a blender the sugar, dry mustard and salt. Add vinegar then slowly pour in oil a little at a time until mixture thickens. Add celery seed and onion. Refrigerate. Makes 1 1/2 quarts.
Cream together peanut butter and milk; add salt and pepper, then add slightly beaten egg. Remove crusts from bread slices and cut into narrow strips. Dip in the mixture and saute in butter.
Cook noodles 9 to 12 minutes. Separate tuna into flakes, mix with soup, milk and seasonings. Combine egg noodles and mixture in baking dish. Top with bread crumbs. Bake 30 to 40 minutes at 300°.
Saute onions in margarine. Add bouillon and flour. Add milk and stir until thick and bubbly. Add cream cheese and mushroom soup and stir until cheese melts. Cook broccoli according to package directions and add to sauce. Pour into a 13 x 9-inch casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Put all ingredients in your mixing bowl and mix until well blended. Drop by teaspoonful on lightly greased cookie sheet. Bake 6 to 8 minutes at 325°. Remove from oven and cool on cookie sheet until firm. Remove to racks to finish cooling.
Mix all but rice with fork. Mix 2 cups cold milk and 4 tablespoons cornstarch. Dissolve. Boil, stirring constantly. Mix all ingredients together. Beat served at room temperature. Does keep but not well.
Quarter peppers. Remove seeds and membranes. Brush the skin side of each pepper with oil. Place peppers on the grill rack over medium-hot coals. Grill about 10 minutes or until peppers are crisp-tender and charred. Makes 8 to 10 servings.
Cut up meat and coat in a mixture of flour, ginger, salt and pepper. Brown on all sides in hot oil. Put browned meat in a large covered casserole dish. Add 3/4 cup hot water. Cover and put in 325° oven for 2 hours.
Stir chocolate chips and evaporated milk in heavy 2-quart saucepan over low heat until melted. Take off heat. Stir in remaining ingredients and chill. Roll teaspoons of mixture in coconut. Chill 4 hours. Keep chilled. Makes 2 dozen.
Cream sugar and butter; add eggs and mix. Then add bananas and mix thoroughly. Blend in flour and soda. Add cherries, juice and nuts and stir until mixed. Pour in 2 loaf pans. Bake 1 hour at 350°.
Arrange chicken pieces, skin side up, in a buttered or foil lined pan. Sprinkle with onion soup mix. Arrange mushrooms over chicken. Sprinkle small amount of onion mix on top. Cover tightly with foil. Bake at 350° for 2 hours. Serve with noodles or rice.
In large, non-reactive pot or crock-pot, combine all ingredients, except apples. Bring to a boil over high heat. Reduce to low and simmer 20 to 25 minutes. Remove spices.
Cook sugar, cream and syrup to soft ball stage. Remove from heat and begin beating immediately. It will begin to thicken and change color. Add vanilla, candied fruit and nuts. Mixture will be thick and sticky. Pack into a waxed paper lined loaf pan. Press down firmly with a wet spoon. Place in refrigerator to chill. After a few hours it will become firm and almost white in color. Slice after 24 hours and cut each slice into finger lengths. It will keep soft for several months.
Cook bacon until crisp. Crumble bacon. Cook remaining ingredients until thick. Pour hot mixture over grated cabbage. Add salt to taste. Add bacon on top.
Put ingredients in a 5-quart pan. Cover and cook until carrots are done (1 hour). Season with salt, pepper and parsley flakes.
Drain fruit, reserving all liquid in a saucepan. Set fruit aside. Mix brown sugar, cornstarch, curry powder and dry mustard with reserved liquid until well-blended. Stir in prunes and apricots. Cook over medium heat, stirring frequently, until mixture boils and thickens. Add drained fruit. Continue cooking, stirring occasionally, until mixture is just heated through. Serve immediately; garnish with peanuts, if desired. Makes 4 servings each with 162 calories, less than 1 g. fat and 0 mg. cholesterol.
Fold ingredients through mayonnaise and chill to blend flavors. Serve with hot fish or with meat. Also good with fish salads. Makes 1 1/4 cups of sauce.
On a pizza tray, layer ingredients, beginning with mixture of refried beans and ground beef. Follow with each of the subsequent ingredients, ending with salsa. Heat in oven until warm. Serve with tortilla chips.
Prepare pudding according to directions. Cool. Cut sponge cake in half horizontally. Using only 1/2, cut this horizontally again. Place one slice on a plate. Sprinkle with pineapple juice and then spread half of the pudding before adding second slice of cake. Repeat the same as first layer. Whip the whipping cream and add the drained, crushed pineapple. Frost cake with this on sides and top. You may then cover with a Marzipan Topping.
Mix first 4 things together. Add any of the other fruits of your choice. Mix together. Place into a wax paper lined loaf pan and place into the freezer. Keep frozen. Can keep a year in the freezer.
Cook bacon until crisp; set aside. Add cut up peppers, celery and onion to bacon drippings. Slowly saute until onion is tender, but not brown. Add tomatoes, hot pepper, salt and pepper. Cover; simmer 20 minutes. Blend corn meal with a little water; stir into simmering mixture. Cover and simmer another 5 minutes. Crumble bacon on top at serving time.
Peel eggplant and cut up like large French fries. Dip in batter. Fry in hot oil until golden brown. Sprinkle with salt or Parmesan cheese. Mix flour with salt. Combine egg, milk and oil. Add to flour mixture. Beat until smooth. Best when all ingredients for batter are just put in blender for 1 minute.
Saute onions in butter until golden. Add catsup, sugar, lemon juice, Worcestershire sauce and seasonings. Simmer 30 minutes. Add browned hamburger. Simmer 15 minutes longer. Serve on buns.
Cook beans and onion in chicken broth until onion is tender. Drain. Cut 1/8 to 1/4 pound Velveeta cheese in cubes and stir into hot beans. Let sit for a few minutes while cheese melts. Stir before serving.
Mix pinto beans, meal, flour, salt and pepper together. Add a little of each flour and meal until it is thick enough to make patties. Fry until golden brown. Enjoy. They are delicious.
Refrigerate 1 hour before serving. Best if made the day before. Keeps for 2 weeks in the refrigerator.
Soak mustard in vinegar overnight. Run through colander to remove lumps. Cook on stove at low heat with sugar and eggs until thick. Cool completely and stir in sour cream. Refrigerate. Great with veggies, cheeses, pretzels and such.
Mix all ingredients in a 9-inch pie dish, pat to spread. Poke with a fork in a few places. Bake at 350° for 25 to 30 minutes. Cool before filling.
Heat oven to 350°. Mix baking mix and sugar; cut in margarine thoroughly. Press mixture with floured hands in ungreased jelly roll pan. Bake 10 minutes. Sprinkle coconut over baked layer. Layer candied fruit and dates over coconut. Sprinkle chopped nuts over fruit. Drizzle milk over top. Bake until light golden brown, 25 to 30 minutes; cool completely. Cut into bars.
Heat oven to 350°. Mix the flour, baking soda and salt; set aside. Beat margarine and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Mix in vanilla and 1 cup nuts. Pour into 5 greased and floured 5 x 3-inch loaf pans. Bake for about 50 minutes, or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes; sprinkle with powdered sugar.
In a 1 1/2-quart casserole dish, layer potatoes, then green pepper and onion. Repeat until all ingredients are used up. (Usually 3 layers of each ingredient.) Season each potato layer with cracked black pepper and Beau Monde (Spice Island Co.), to taste. Top with butter pads. Bake covered at 350° for 60 to 75 minutes or until done. Serves 4. A good dish to serve with pork.
Peel zucchini and slice. Dip each slice in beaten egg with 1 tablespoon water. Then dip in seasoned bread crumbs and fry in oil until brown. Drain on paper towels.
Combine herring, juice from jar, white vinegar and sugar. Add onion, apple, green pepper, 1 slice bread and eggs. If mixture is too loose, add second slice bread. Serve as a canape on rye or pumpernickel party bread. Can be made one day in advance. Makes 2 pounds or 12 salad portions.
Brown the hamburger and drain off the fat; set aside. Mix the other ingredients and simmer 1/2 hour. Combine with browned beef and simmer another 1/2 hour.