HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in a 1/2-pint jar with a screw top lid. Cover tightly and shake until smooth. Use immediately or store in refrigerator for up to 1 week.
Cook chicken, bone and cube and set aside. Brown onion in butter; add chilies and both cans of soup and 1 cup chicken broth. Boil 5 minutes while stirring. Layer chips, then chicken and gravy mixture until all used. Bake at 350° for 30 minutes.
Break spaghetti into 3 to 4-inch pieces; cook, drain and rinse. In large bowl, combine all ingredients and toss. Combine dressing ingredients and pour a portion over spaghetti mixture and chill. Add additional dressing just before serving.
Pour into holes and over the cake; put Cool Whip on this. Cover with Angel Flake coconut.
Mix the first 4 ingredients together; make into meatballs (do not brown). Place meatballs in a 9 x 13-inch baking dish.
Mix all ingredients; bake at 375° for 45 minutes with some cheese on top.
Saute onion, garlic, pepper, celery and spices. Add flour and mix. Gradually add tomatoes, carrots, chicken, broth and add water as needed. Cook until done. Serve over tortilla chips. May add grated cheese or sour cream, but this adds fat.
Cream together first 3 ingredients. Add eggs, one at a time, beating well after each addition. Add flour. Fold in 7-Up and vanilla. Pour into a greased and floured tube pan and bake for 1 hour at 300°. Test for doneness before removing from oven.
Preheat oven to 375 degrees. In small bowl, stir together soup and sour cream until smooth, set aside. In 2 quart saucepan, over medium heat, in hot butter, cook onion and chili powder, until tender. Stir in chicken, chilies and two tablespoons of soup mixture. Remove from heat. Along center of each tortilla, spread about 1/4 cup chicken mixture, fold sides over filling and place seam side down in greased 12 x 6 x 8 inch pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake 15 minutes. Sprinkle cheese on top. Bake uncovered until cheese melts.
In skillet, soft-fry potatoes (as many as you want). When done, remove from grease, drain and place on platter. Cover with slices of American or Velveeta cheese. While potatoes are frying, heat slices of ham in microwave. Put ham on top of cheese. Fry eggs (over easy) and place on top of ham. Serve with toast or biscuits.
Sift all dry ingredients together. Add beaten egg. Add lard and as much water as needed. Put on board and stretch long. Spread with butter. Sprinkle with cinnamon and sugar. Roll up and bake at 350° until toothpick comes out clean.
Grease pan. Sprinkle corn flake crumbs to cover bottom. Mix all ingredients together. Pour into pan and bake at 350° for 40 minutes.
In a large skillet, melt margarine. Add and saute celery, bell pepper and onion. After well sauteed, add flour, black pepper and Season-All; stir well. Add the water from can of potatoes and can of milk; mix well. If too thick, add a little water. Add cheese and stir. Add sliced potatoes and pimento, if desired. Mix all very well. Pour into a baking dish and bake until bubbly.
Cream honey, butter, egg and vanilla. Mix milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9 x 13-inch pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. This is from Coppers 6-21-94 and is delicious.
Cream butter; add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir soda and vanilla into applesauce. Combine flour and spices. Add to creamed mixture alternating with applesauce, mixing after each addition. Cover batter and store up to 2 weeks. Bake at 400° for 17 to 19 minutes in muffin pans. Yields 2 1/2 dozen.
In large Dutch pot, saute celery and onion in butter. Add broccoli (thawed) and soups; stir and mix well. Melt and add cheese. Last, add rice. Pour into large casserole dish. May put slices of cheese on top. Bake at 350° for about 45 minutes. Season with salt and pepper.
Beat pumpkin, evaporated milk and eggs, then beat in remaining ingredients. Pour into 9-inch pastry shell. Bake in 425° oven for 15 minutes; reduce heat to 350° and bake about 40 minutes or until knife inserted near center comes our clean.
Cook macaroni. Drain. Blend soup, milk and mayonnaise. Stir in cheese and tuna. Fold in macaroni. Combine crumbs and melted butter. Sprinkle on top of casserole. Bake, uncovered, at 350° until heated, 35 to 40 minutes.
Mix sugar and flour together well. Add egg. Cut rhubarb in 1-inch pieces and add to mixture. Pour in pie crust with lattice top. Bake at 400° for 20 minutes. Reduce heat to 350° and continue baking 25 minutes longer.
Beat egg whites, water and salt until stiff. Gradually add sugar, then baking powder. Beat one minute. Bake at 400° for 10 to 15 minutes or until golden brown.
Boil carrots and salt for 5 to 10 minutes; drain and place in a large casserole dish. Cover with syrup, sugar and butter. Bake at 350° for 45 minutes to an hour.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in a large amount of boiling, salted water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half of the noodles in a 13 x 9 x 2-inch baking dish. Spread with half of the Mozzarella cheese and half of the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Or assemble early and refrigerate. Be sure to allow 15 minutes or so longer. Let stand 10 minutes before cutting in squares; filling will set slightly. Makes 12 servings.
Cook broccoli with 1/2 cup water and 1/2 teaspoon salt for 8 to 10 minutes; drain well and set aside. Cook onion and butter, uncovered, for 2 to 3 minutes on High. Stir flour into butter mixture. Cook one minute on High. Add milk gradually stirring constantly. Cook one minute on High or until thickened. Add cheese; stir until well blended. Mix in broccoli, eggs and seasoning. Cook six minutes on High; stir after 3 minutes. Stir mixture again; sprinkle croutons over top. Cook 6 minutes on High, uncovered. Let stand 5 minutes before serving. Makes 6 servings.
Saute mushrooms and onions in sesame oil. Add garlic, thyme, sesame seeds, tamari, and yeast. When mushrooms are done, add flour, stirring until brown. Pour in the liquid and let it simmer for one hour. Then 15 minutes before serving, add soy milk. If you cannot get soy milk, combine a cup of the soup with half a block of tofu in a blender. When smooth, add back to soup. Add parsley as a garnish with a few pats of butter and serve in big bowls with homemade biscuits.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. In a bowl, beat together at medium speed butter and sugar until fluffy. Beat in eggs, one at a time, then beat in remaining ingredients (except walnuts) in order listed. Mix until well blended. Stir in 1/2 cup walnuts. Spread in prepared pans. Bake at 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on racks for 10 minutes. Invert. Cool completely on racks.
Bring sugar, Karo and water to a boil until it spins a thread. Add peanuts and cook until golden. Add soda and vanilla, stir and pan up quickly on greased cookie sheet.
Combine first four ingredients in punchbowl. Add partially thawed strawberries and stir.
Line a 9-inch pie pan with rich pastry. Brush with slightly beaten egg white. Bake in preheated hot oven at 450° until crust sets, but is not brown.
Mix beef, rice, onion and seasoning. Form into small balls. Fry in hot fat, turning frequently, until light brown, but not crusty on all sides. Add sauce and water. Mix well. Cover and simmer about 45 minutes.
Mix pineapple and marshmallows, then add Cool Whip. Sprinkle pudding over mixture, then stir until completely mixed. Refrigerate.
Spread the rolls on ungreased baking sheet. Press seams together. Bake at 400° about 8 minutes. Brown meat over medium heat, drain off grease. Add barbecue sauce, onion and 1/4 cup cheese. Spoon over rolls. Sprinkle 3/4 cup of cheese over meat mixture. Bake until cheese bubbles.
Mix; bake in 350° oven for 30 to 40 minutes. Don't open oven. Do not use lid.
Combine all ingredients, mixing well. Shape into 1-inch balls. Place on ungreased baking sheet. Bake at 350° for 20 minutes or until lightly browned. Makes about 4 1/2 dozen.
Mix sugar and lard; add beaten eggs. Sift flour, salt, baking powder, soda and nutmeg. Add to first mixture with buttermilk. More flour may be added so that the dough can be handled nicely. Turn the doughnuts as soon as they come up so they won't crack.
Peel and wash carrots and potatoes. Cut up into small chunks. Place in the bottom of a crock-pot. Put deer roast on top. Sprinkle Adolph's seasoning on meat. Pour onion soup mix over roast. Pour water over top and cover with lid. Cook on low heat for approximately 6 to 8 hours, if able, or cook on high heat for approximately 4 hours and then lower setting to medium heat. Use judgement, depending on size of meat. Periodically, as juices develop, baste meat and vegetables. It will melt in your mouth!
Mix cracker crumbs in 1/2 cup softened or melted butter; press into greased shallow baking dish. Saute sliced onions in 1/4 cup butter, then pour over cracker crumbs. Sprinkle grated cheese over onions. Mix scalded milk, beaten eggs, salt and pepper. Pour over top of cheese. Bake at 350° for 30 minutes, or until it's set like custard.
Bake at 350° until toothpick inserted in center of cake comes out clean. While hot, take the saved portion and pour over cake. Cook in a 9 x 13-inch pan.
Melt oleo. Mix all ingredients. Bake at 350° about 45 minutes. Top with grated cheese and bake until melted. Spray casserole dish with Pam.
Mix together flour, sugars, cinnamon, salt and oil. Remove 1/2 to 1 cup of crumbly mixture and mix with 1/2 cup chopped pecans and save for topping.
Combine onion flakes, garlic flakes and parsley flakes into bowl; mix well. Store in airtight container.
Melt fat in skillet. Add onion, potato and carrots. Stir and cook until potatoes are brown. Add meat, salt and Worcestershire sauce. Cook for 30 minutes, stirring and chopping mixture frequently. Serve with catsup. Makes 4 servings.
Cook, debone and dice chicken. Dump chicken with onion and cook until onion is tender. Pour broth and salsa or Ro-Tel into chicken mixture. Bring to a boil and stir in Minute rice. Turn heat off. Cover for 5 minutes (rice will cook in the 5 minutes). Top with shredded cheese. The cheese will melt without returning to heat.
Mix together ingredients. Mop on meat while it is in the pit. Will serve 4 large sirloins.
Combine pudding and pineapple juice, folding in pineapple, oranges and bananas. Refrigerate. May top with Cool Whip.
Brown meat in	oil and pour off the grease. Add onion and bell pepper. Continue cooking the vegetables lightly.
Put margarine in saucepan. Add celery, oysters and seasonings and cook until tender. Add celery soup, milk and water. Cook until soup boils up well.
Beat margarine, eggs and sugar together. Add strawberries and bananas. Add milk, nuts, flour, baking powder and salt. Mix together. Place in greased loaf pans and bake at 350° for 1 hour. Check for doneness at 45 minutes.
Let oat bran soak in liquid ingredients for 5 minutes. In another bowl, combine all dry ingredients, nuts and dates, then mix in liquid lightly. Bake in greased (or sprayed with Pam) muffin tins in a 400° oven for 20 to 25 minutes.
Mix first three ingredients in 9 x 13-inch casserole dish. Bake at 400° for 8 minutes, then cool. Cream sugar and cream cheese together, then fold in Cool Whip. Spread over cooled pretzel mixture. Dissolve strawberry jello in hot water. Add frozen strawberries. Let jello set until it starts to gel, then pour over cream cheese mixture.
Mix all ingredients except oats, almonds and chocolate chips. Blend well. Mix in remaining ingredients. Shape into balls using a rounded teaspoonful for each. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Fill apple cavities with 1/2 cup sugar and 1 teaspoon cinnamon mixture. Dot with butter. Roll out pastry and cut into 7-inch squares. Place apple on each pastry square. Boil sugar, water, butter and cinnamon. Place dumplings in pan; pour hot syrup over dumplings. Bake 45 minutes in a 425° oven.
Brown beef and drain fat. Boil fryer until tender in salted water (3 quart). Also boil pork until done. Debone and cut up meat. Mix meat and all the other ingredients together in a very large pot and cook until all the vegetables are done and tender.
Put vegetables, water and bouillon in large soup kettle. Simmer until potatoes are just tender. Add white sauce and simmer for 10 minutes longer. Add cheese, salt and pepper. Stir to melt cheese and serve.
Brown meat and onion lightly. Add remaining ingredients and cook slowly for 2 hours. Yields 6 servings.
Preheat oven to 375°. In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes. Stir in cheese until melted.
Simmer chicken in water until tender. Remove from bones and dice. Reserve stock. Cook vegetables with 1 cup shortening until tender. Melt the 2 1/2 cups fat; stir in flour. Cook until smooth. Add chicken stock; cook until thickened, stirring continually. Add milk, cream, chicken, vegetables and seasoning. Serve on toast, baking powder biscuits or pastry shell. Serves 50 people.
Mix uncooked macaroni with all of the ingredients except the cheese. Place in a 9 x 13-inch pan. Top with Velveeta cheese which has been cubed. Refrigerate overnight. Next day bake at 350°. Cover for 45 minutes, then uncover and continue baking for 20 minutes.
Cream oleo and sugar well. Add one egg and about 1/2 cup flour alternately. Mix well. Add flavorings. Bake at 325° for 1 hour and 10 minutes in a tube pan.
Combine sugar and flour. Coat beef with mixture and brown in hot shortening. Add seasonings, tomatoes and broth. Cover and simmer over low heat about 1 1/2 to 2 hours or until meat is almost tender (add up to 3/4 cup water as necessary). Stir in vegetables except peas; cover and cook about 30 minutes. Add peas. Cover and cook about 15 minutes more. Serves 6 to 8.
Remove giblets and neck from turkey; reserve for giblet gravy. Cover giblets and neck with water; cook slowly until tender. Wash turkey thoroughly with cold water; pat dry. Pour salt in palm of hand and rub over turkey and in cavity of turkey. Combine chopped celery, onion and bell pepper in large boiler; cover with water. Cook until onions are clear, celery very tender and most of water absorbed. Cool.
Cook mixed vegetables. Cool and drain. Add celery, onion, kidney beans and green pepper. In a small saucepan, cook sugar, vinegar, mustard and flour until thick and clear. Cool and add vegetables. Cover and refrigerate at least 24 hours before serving.
Precook chicken and cut up; mix chilies, soup, sour cream and chicken in bowl. Layer tortillas, mixture and cheese in 9 x 2-inch baking dish. Top with cheese. Bake at 350° for approximately 45 minutes, until bubbly and cheese has melted.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans. Blend flour, baking soda, salt, cloves, cinnamon and baking powder. Set aside. In a large mixer bowl, cream butter or margarine with sugar until light and fluffy. Stir in eggs, pumpkin and water. Mix well. Blend in dry ingredients until mixture is smooth. Stir in nuts and raisins. Divide batter evenly between the two prepared pans. Bake for 65 to 75 minutes or until tests done. Cool in pans for 10 to 15 minutes. Remove from pans. Cool on wire racks.
Combine all ingredients. Bake, uncovered, in a 350° oven for at least 1 hour.
Peel and dice onions. Fry in butter until golden brown. Pour off and mash boiled potatoes. Add ground giblets and dried bread which has been soaked in potato water and if needed, broth from giblets. Mix all together and add enough salt, pepper and sage to taste. Melt 1/4 pound of butter and while it is hot, mix this in well. After it has cooled, stuff fowl with it. It has a different flavor than any dressing one can get. Put dressing left over in dish and bake the last hour that bird is cooking and mix the two together. Makes a moist dressing.
Cook brownie mix according to directions. Cool and crumble in a 9 x 13-inch pan. Sprinkle crumbled candy bars on top. Prepare pudding mix according to pie directions. Spoon over brownie/candy mix. Cover with Cool Whip. Garnish with additional crumbled candy bars or chocolate shavings. Refrigerate 2 to 3 hours.
In food processor or blender, combine all ingredients. Cover and blend on high speed about 1 minute or until smooth. Yields 3 servings. Per serving about 155 calories, 0.3 g fat.
Cut potatoes in half lengthwise. Set aside 4 halves. Place each remaining half on 14 x 14-inch piece of foil. Sprinkle with salt and pepper. Top each half with 2 slices each of green pepper and onions. Dot with 1/2 tablespoon margarine. Top with remaining halves and crisscross two strips of bacon around each. Wrap individually and bake 50 to 60 minutes.
Cook broccoli until about half tender. Drain and add 1/4 cup bread crumbs and remaining ingredients. Pour in casserole dish. Mix 1/4 cup bread crumbs with melted butter and sprinkle on top. Bake at 350° for 1 hour.
Slice beef across grain into thin strips. In skillet, in 1 tablespoon hot oil, cook beef until brown, stirring often. Remove.
Cook onion in butter until tender. Add tomatoes, salt and pepper; cook over medium heat until thick. Stir in rest of ingredients. Pour into pie crust. Bake at 400° for 20 to 30 minutes until browned. Yields 4 servings.
Cut carrots into 1 inch pieces. Cook until tender and crisp; drain and cool. Add green pepper and onion rings.
Melt butter and mix with sugar. Beat egg and add with butter and sugar mixture. Mash bananas and add to mixture. Mix well. Add flour and soda. Pour in pan. Bake for 35 minutes.
Equipment: Measuring cup, medium mixing bowl, wire whisk, rubber scraper or large spoon, measuring spoons, 8 to 10 (8 ounce) paper or plastic cups, silk or plastic flowers, candy worms, frogs or bugs (if you wish).
Mix mayonnaise, mustard, vinegar, sugar, salt and pepper. Pour over shredded vegetables. Chill.
In skillet brown chicken on each side. Transfer to casserole dish add curry powder, soup, milk, lemon and pepper. Bake at 350° for 35-40 minutes until done; serve on rice or noodles. (Can substitute broccoli for asparagus.)
Mix all ingredients together. Place in buttered casserole. Bake at 300° for 1 hour.
In medium saucepan, combine apricot preserves and mustard. Stir and cook over low heat 5 minutes. Add smoky-links and simmer 15 minutes, stirring occasionally. Serve hot.
Wash squash, then cut into small slices. Spray large skillet with Pam and fry bacon really crisp. After bacon fries, cook squash and onion in bacon grease. When squash and onion are tender, add soup. Heat until soup is hot, then pour into a casserole dish. Spread cheese on top of mixture, then crumble bacon over the top. Bake at 325° until cheese bubbles. Cool and serve.
Grind the green tomatoes, bell peppers, onions and chili peppers in a food chopper. Then squeeze out all the juice you can. Put vinegar, 5 pound bag of sugar and half of another 5 pound bag of sugar and some pickling spice (wrapped up). Let come to a boil. Pour in chopped ingredients and cook about 1 hour. Cook until liquid is about evaporated. Put into jars and seal.
Preheat oven to 350°. Mix hamburger meat and rice packet. Form into meatballs about the size of a quarter. Place meatballs on a cookie sheet. Cook until meat is done. Mix beef flavor pack with 4 cups of water and bring to a boil. Add flour to create a gravy. Add meatballs to gravy and simmer for about 30 minutes, then serve.
Beat oleo and sugar. Add vanilla and water. Mix in dry ingredients. Dough will be stiff. Form into candy cane shapes with hands. Bake at 325° on ungreased cookie sheet until set. Frost with powdered sugar frosting. Stripe with pink frosting.
Cook pudding and jello with water. Put strawberries in a 9 x 9-inch dish and pour cooled mixture over. Top with Cool Whip if desired. Double for 9 x 13-inch pan.
Cook pineapple, sugar and cornstarch. Stir until thick. Cool. Mix remaining ingredients and pack in a 9 x 13-inch pan up 1/2-inch on sides. Save small amount for topping. Pour in pineapple mixture. Bake at 375° for 20 minutes.
In a blender or food processor, puree 1 cup of the raspberries with 1 cup of water and force the puree through a fine sieve set over a pitcher, pressing hard on the solids. Add remaining 1 cup of raspberries and remaining 2 1/2 cups of water, the sugar and the lime juice. Stir mixture until sugar is dissolved. Divide the limeade among tall glasses; fill with ice cubes and garnish each drink with mint sprigs. Makes 4.
Cook macaroni, drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add shredded cheese and mix well. Stir in macaroni. Turn into greased 9 x 9 x 2-inch baking dish. Sprinkle with paprika. Bake at 325° for 45 minutes. Serves 8.
Mix all together (except egg whites). Cook over medium heat, stirring constantly to prevent sticking. Cook until thick and creamy. Pour into 2 baked pie crusts. Spread meringue on top and brown.
Blend bread for 5 seconds in blender; save half for topping. Then in blender, put water, green pepper and onion. Blend and drain; saute in 2 tablespoons butter. In blender, then put remaining ingredients, plus half of bread crumbs. Blend 5 seconds; add sauteed onion mixture and pour in greased casserole. Top with reserved crumbs and dot with butter. Bake at 375° for 1 hour.
Cream together oleo and sugar; mix with Velveeta cheese and flour. Pour sliced apples in buttered casserole. Spread cheese mixture on top. Bake at 350° for 30 minutes.
Brown sausage. Saute onion, bell pepper and celery. Mix dry soup with boiling water. Place uncooked rice in bottom of casserole dish. Add onion, bell pepper, celery and sausage. Stir with fork. Pour soup over all and stir again. Cover and bake at 375° for 30 to 35 minutes. (Can be frozen.)
Brown hamburger meat, onion, pepper and cheese. Grease and sprinkle pan with meal. Mix remaining ingredients together. Pour half of batter in pan. Put on meat mixture. Pour rest of batter on top. Bake as any other corn bread at 450° for 20 minutes.
Prepare onion, lettuce and tomatoes as for a salad. Toss with cheese. Pour on hot sauce. Brown meat; drain and add Doritos, taco seasoning and 1/2 cup water. Simmer until water has evaporated. Add beans. Mix all ingredients and serve immediately.
Melt marshmallows and milk in microwave until melted, about 5 minutes. Pour hot mix over Jell-O and stir until dissolved. Stir in cream cheese until dissolved, using low speed beater. Add undrained pineapple. Cool. Blend in Cool Whip and chill in bowl or mold.
Cook meat until it comes off the bone; chip up meat. Cook potatoes and onion in meat broth. When done, put meat back in with potatoes and onions. Add other ingredients. Simmer about 1 hour. Stir often.
Simmer chicken breast in seasoned water until tender. Remove skin and bones and cut into bite-size piece. Heat together soup, sour cream, onions and chilies for about 5 minutes. Heat oil in skillet. Soften tortillas in oil and drain on paper towels. Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture. Roll up. Continue this procedure for all tortillas. Arrange in greased baking dish. Pour remaining soup mixture over enchiladas. Top with shredded cheese. Bake at 350° for 30 minutes. Serve hot. Serves 6.
Mix jello with boiling water; set aside in refrigerator. Chill until thick syrup. Mix sugar, cheese and vanilla with fork. Add real lemon. Whip milk stiff. Add cheese mixture to jello and pour slowly into milk. Turn as you pour. Melt oleo and mix with crumbs. Put 1/2 crumbs in bottom of 9 x 13-inch pan. Save rest of crumbs for top. Place in freezer for 2 hours. Remove. Ready to serve.