HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 1 package chili seasoning and two 8 ounce packages cream cheese. Add salsa. Mix well. Form a log. Roll in shredded Monterey Jack cheese and nuts.
Boil broccoli in water on stove. While it is cooking, put butter and diced onion in frying pan and cook until onion turns almost brown. Drain broccoli. Add butter and onion mixture. Add rice, Cheez Whiz and cream of mushroom soup to mixture and place in glass dish. Bake at 350° for 1/2 hour.
Pressure cook the stew meat, suet, salt and water for 1 hour. After pressuring, add the remaining ingredients and let simmer 30 to 40 minutes.
Grind cranberries. Add sugar and marshmallows. Let stand overnight in the refrigerator. Add remaining ingredients, stirring, into cranberry mixture. Refrigerate, then serve.
Saute butter, shrimp and garlic on medium heat. Add basil and lemon pepper. When almost cooked, add mushrooms and soup. Add 1/2 can of water. Simmer for 10 minutes. Pour over angel hair pasta.
Combine all ingredients, except cornflakes and butter, and spread in 9 x 13-inch pan. Combine cornflakes and butter. Sprinkle over top and bake at 350° for 45 minutes.
Saute onion and pepper in oil a few minutes. Add rest of ingredients and cook on low heat about 1/2 hour. Leftover beef, pork, etc., may be used with sauce or cook meat in crock-pot and drain liquids off; add sauce when meat is just about done.
Mix first 10 ingredients; bring to boil. Blend next 5 ingredients and add eggs. Make into small balls; drop into boiling vegetable mixture. Cover; reduce heat and simmer until vegetables are tender, adding water or juice as needed. Salt and pepper to taste; add 1/2 teaspoon marjoram and 1 tablespoon butter if desired.
Tomato Sauce: Combine the olive oil, bay leaf, basil, parsley, onion and garlic. Cook slowly for 3 to 4 minutes. Add tomatoes. Raise heat to medium-high and cook until tomatoes are heated through. Remove the bay leaf and blend the mixture. Put the sauce back in pan with bay leaf and simmer until thick. Add salt and pepper.
Cook the first 5 ingredients to soft ball stage in skillet. Remove from heat; let cool slightly. Beat in butter and vanilla. Continue beating until fudge is quite cool and holds its shape. Pour into buttered pan. Let harden and then cut into squares.
Beat eggs and oil lightly. Add other ingredients and blend. Bake in a well-greased 8-inch pan at 375° for about 45 minutes.
Pour the sauce over the carrots, green peppers, onion and celery. Mix and let marinate in refrigerator for 48 hours before serving.
Boil first 5 ingredients and pour while hot over last 3 ingredients. Cool and store in refrigerator 2 or 3 days before serving.
Cook pudding according to directions adding peanut butter after milk is added. Stir with whip. Cook until thick. Pour in crust. Let cool and top with Cool Whip.
Mix and sift dry ingredients; cut in shortening. Beat egg; add to the milk. Mix well. Place fruit on bottom of pan. Drop spoonfuls of batter over fruit until fruit is covered. Bake at 350° for 30 minutes or until topping is golden brown.
Coat roast with the first 2 tablespoons flour. Sprinkle with salt. Brown in hot oil. Add onions and saute 3 minutes. Combine water, salad dressing mix and salt. Pour over meat. Cover; simmer for 2 1/2 hours until meat is almost tender. Add pared carrots and potatoes. Cover and simmer for 1/2 hour until vegetables are tender. Remove meat and vegetables to platter. Combine remaining flour and water; add to broth. Cook and stir until thickened and bubbly. Very good.
Mix jello with boiling water. Add applesauce and vinegar. Pour into a 2-cup mold.
Place hash browns in a greased baking dish and unthaw. Mix remaining ingredients and pour over potatoes. Bake at 350° for 50 minutes.
Simmer 25 minutes. Top with 1/2 pound velveeta cheese sliced and simmer 5 more minutes.
Place pineapple slices on lettuce leaf. Put half of peeled banana round side up in hole of pineapple. Cut another pineapple in half. Using toothpicks, place cut pineapple on side of banana like a candlestick holder. On top of banana put a cherry cut in half. Dribble mayonnaise down side of banana (candlestick). This is very pretty as well as delicious.
Mix the 2 dips together, then spread all ingredients in a 13 x 9-inch pan in order given.
Combine softened cream cheese and powdered sugar. Slowly add milk until smooth. Add peanut butter. Stir in Cool Whip with mixer until smooth. Pour into crust and chill.
Make crust by combining flour, pecans and butter; press into bottom of a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool completely.
Combine all ingredients except avocado and tomato. Chill several hours. Add rest and serve.
Mix together cucumbers, onions, bell peppers and salt and let set for 2 hours, then drain. Mix together vinegar, sugar and celery salt. Heat just until sugar is dissolved. Pour over pickles. Put in jars. Pickles will keep indefinitely in refrigerator.
Fry onions in butter and set aside. Mix ground beef, ground pork, bread crumbs and eggs. Then add onions and the remainder of the ingredients. Form into small balls and fry in butter for one hour. If making smaller balls, would take about half an hour. Watch and do not burn. Serves 8 to 10 people.
Mix white cake mix according to directions on box. Layer the first 4 ingredients onto bottom of 9 x 13-inch cake pan. Pour cake mix over top. Bake at 350° for 45 minutes or until done. Top with Cool Whip.
Cook over medium heat the flour, cocoa, sugar, milk and yolks until thickened, stirring continually. Add butter and vanilla and cook until thick. Pour into baked pie shell. Top with meringue from 3 egg whites. Brown at 350°.
Combine graham crackers and 1 1/4 sticks butter. Press into 9 x 13-inch pan. Combine sugar with remaining butter and layer on top of crust. Cut up bananas and place on top of crust. Spread pineapple over bananas. Spread Cool Whip on top. Spoon chocolate syrup over top. Sprinkle with nuts. (If you make the night before, soak bananas in pineapple juice before putting on crust.)
Process first three ingredients in food processor. Sprinkle sugar over mixture and let stand. Combine remaining ingredients and bring to a boil on high heat. Pour over cabbage mixture while still hot. Cover and refrigerate. Will stay good for several days.
Mix together; put into 9-inch unbaked pie shell. Sprinkle with crumb topping:
In Dutch oven, saute garlic, onion and green pepper in hot oil, stirring, until tender. Add remaining ingredients except seafood and rice. Simmer, uncovered, 45 minutes; remove bay leaf. Add seafood. Cover and simmer 10 to 12 minutes. Serve over rice.
Combine Grape-Nuts and milk together; let stand while beating remaining ingredients together. Add to Grape-Nuts and milk; stir well. Pour into a 9 x 9-inch pan and bake at 350° until inserted knife comes out clean (about 45 minutes).
Mix well together and fry until golden brown. If any leftover place between wax paper and freeze. To reheat: unwrap and place in microwave on high until hot to the touch. Makes about 12 pancakes
Preheat oven to 350°. Combine dry ingredients; sift and set aside. Mix oil and sugars together; beat slightly. Add eggs, one at a time, beating slightly after each addition. Add dry ingredients, buttermilk and vanilla to the first mixture. Stir in pecans. Pour into Bundt pan which has been prepared with cooking spray. Bake approximately 1 hour. Do not overbeat; do not overbake!
Mix soup, mayonnaise, vinegar and onion powder in a large bowl. Toss pasta, vegetables and tuna together with soup mixture until evenly coated. Refrigerate at least 3 hours.
Mix well. Pour into unbaked pie shell and bake at 350° until set. Makes two (9-inch) pies.
Melt butter in saucepan. Saute onion until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until mixture comes to a boil. Boil and stir 1 minute. Stir in rice, salt, ham, carrots and almonds. Simmer about 5 minutes. Blend in half and half and sherry. Heat to serving temperature. Garnish with parsley. Yield: 5 1/2 cups.
In a deep 8-inch skillet over low heat, melt butter. Add brown sugar, stirring constantly. Cook for 2 minutes. Add milk. Stir until mixture comes to a boil. Remove from heat. Cool. With a spoon, gradually beat in enough confectioners sugar, keeping smooth, to give good spreading consistency. Use as frosting for top and sides of a 9-inch square cake.
In 10-inch skillet, brown dry rice. Pour into medium casserole dish. In same skillet, melt margarine. Saute onions, mushrooms and seasonings until onions turn transparent. Add broth and stir continuously to boil.
Combine first 4 ingredients in large salad bowl. In a small bowl, blend yogurt, mayonnaise and broth mix. Pour over salad and toss to coat thoroughly. Sprinkle salad with sunflower seeds. Chill until ready to serve. Serves 4 to 6.
Combine oil, boiling water, bran, honey and salt. Stir to blend; cool to lukewarm. Add yeast which has been softened in lukewarm water. Add flour gradually to make soft dough. Knead until smooth and satiny. Let rise to double in bulk (about 1 1/2 hours). Grease hands well (dough is very sticky); form into rolls. Drop from spoon if using muffin tins. Let rise 35 to 40 minutes. Bake 25 to 40 minutes at 375°.
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream, if desired. YIELD: 4 servings.
Preheat oven to 400°. Blend cheese, salt and sugar. Beat eggs, one at a time. Add milk and vanilla to mixture. Spread cheese mixture in pie shell and bake at 400° for 10 minutes. Then bake 50 minutes at 325°. Remove from oven and cover with cherry pie filling.
Mix first 4 ingredients. Push in greased baking dish. Bake at 350° for 20 minutes. Cool. Mix cream cheese, Cool Whip and powdered sugar and spread on crust. Mix pudding according to package; spread over top. Top with Cool Whip and nuts. Refrigerate for a couple of hours. Serve.
Cream sugar and shortening until creamy; add beaten egg. Add jam or jelly and mix well. Sift flour, baking powder, soda, spices and salt three times. Add flour alternately with milk and vanilla. Bake in moderate oven at 350° for 1 hour.
Sprinkle dry yeast over warm water. Heat cottage cheese to lukewarm. Combine in mixing bowl with sugar, onion, butter, dill, salt, soda, egg and yeast mixture. Add flour to form a stiff dough beating well after each addition. Cover; let rise in warm place 50 to 60 minutes. Stir down dough. Turn into greased 1 1/2-quart casserole. Let rise in warm place until light 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with butter and salt.
Crush crackers; add melted margarine with crackers and refrigerate for 1/2 hour. Stir ice cream, pudding and milk together; pour over crackers. Spread Cool Whip over ice cream. Place in refrigerator or freezer. Use 9 x 12 cake pan.
In covered saucepan, cook eggplant in boiling water until tender. Drain well and mash. Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper. Shape into 8 patties. Cook in hot oil about 3 minutes on each side until golden brown.
Combine cake mix, milk, eggs and chocolate chips in a large bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes, or until cake springs back. Do not overbake. Cool 15 minutes in pan; remove from pan and cool.
With a wire whisk mix cocoa, sugar, flour. Add milk slowly, stirring constantly. Cook over medium heat until thickened. Lower heat to low and add butter. Allow to melt without stirring. After butter has melted stir. Serve over hot biscuits while gravy is hot.
Mix the meats and set aside. Mix remaining ingredients well, then add meat mixture. Form into a loaf and bake for 1 hour.
Combine soups, 1/4 cup oleo and rice. Pour in a greased 13 x 9 x 2-inch dish. Place chicken over rice. Brush with rest of oleo or butter. Season with salt and pepper. Bake at 275° for 2 1/2 hours. Cover with foil.
Cook first 5 ingredients in saucepan for 15 minutes. Add margarine, oregano, parsley and cayenne pepper. Stir until margarine melts. Add bread crumbs. Put in small casserole. Top with cheese. Bake in 300° oven for 20 to 30 minutes.
Mix all ingredients in a bowl. Spoon into a 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until bubbly. Yield: 20 to 30 servings.
Melt chocolate in the top of a double boiler; let stand until cool but not set. Combine melted chocolate, Marshmallow Creme and rum extract; stir well. Add cereal, coconut and pecans. Shape into 1-inch balls. Chill until firm. Yields 4 1/2 dozen.
Soak cucumbers and onions in salt with water to cover for 2 hours. Drain; do not rinse. Add sugar and vinegar. Stir well; put in small containers and freeze.
Rinse chicken well. In a 9 x 13-inch baking pan, mix together 2 packages of onion soup mix and 6 cups warm water. Stir until dissolved. Add in rice and spread evenly in pan. Place chicken on top of rice. Chicken should be somewhat covered with soup broth. Bake at 350° for 45 minutes to 1 hour. Yield: 4 to 5 servings.
Remove skin from chicken; flour and fry. Remove from heat, but keep hot. Into fat (same pan) fry onions, green peppers and garlic pod. Cook slowly. Add salt, pepper and curry powder. Add tomatoes, parsley and thyme. Pour over chicken after placing in roaster. Put tight-fitting lid over roaster. Cook in oven 45 minutes or until done. When done and ready to serve, place on bed of cooked rice. Sprinkle with currants and toasted almonds.
Mix together potatoes, cheese spread, egg yolks, pimento and parsley. fold in stiffly beaten egg whites. Pour into 1 1/2 quart casserole dish. Bake at 350 degrees for 30 to 35 minutes.
Combine sugar, milk and butter in a heavy 2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234° or soft ball stage. Stir constantly to prevent scorching. Remove from heat and add peanut butter, marshmallow cream and vanilla. Stir until well blended and creamy. Pour into greased 9 x 13-inch pan. Makes about 3 pounds of fudge.
Cut cheese into 1/2-inch cubes. Dip into eggs, then dip in flour, eggs again, then bread crumbs. Let chill 30 minutes (or 10 in freezer). Fry in deep fryer until medium brown. Eat.
Saute celery and onion in butter until tender. Add cheese, stir over low heat until melted. Stir in remaining ingredients, heat thoroughly. Serve warm.
Combine shredded cabbage and green pepper in large bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. Drain in colander. Combine sugar, vinegar, oil, celery and mustard seed. Add to cabbage mixture. Stir in chopped pimento. Cover and refrigerate.
Mix green pepper, parsley, onion, basil and thyme with rice. Melt cheese with milk and pour over rice mixture. Bake about 30 minutes in 350° oven, until cheese browns slightly.
Crush cookies into crumbs. Melt butter and mix with cookies. Press into bottom of container (9 x 12-inch). Mix cream cheese, sugar and 1/2 Cool Whip. Spread over the crust and chill 20 minutes. Mix separately pudding with milk and spread on. Chill. Put rest of Cool Whip over pudding and sprinkle remainder of cookie crumbs on top.
Pare sweet potatoes; cut into 1-inch cubes and cook in lightly salted boiling water to cover until tender. Drain and cool. Melt butter in large nonstick skillet over medium heat. Mix in apple butter, sugar and salt. Add sweet potatoes. Cook over medium heat until heated through, stirring often. Turn into serving bowl. Sprinkle with pecans.
Preheat the oven to 350°. In a large bowl, combine beaten eggs with pepperoni, Mozzarella cheese and Romano cheese. Pour into pie shell. Bake for about 45 minutes until the center is slightly puffed and a toothpick inserted in center of pie comes out clean. Do not overbake. Cut in wedges and serve hot.
Blend onion, spinach and soup mix together, then add sour cream and mayonnaise. Mix dip thoroughly and refrigerate at least 3 hours. This dip is delicious and nutritious with vegetables, bread or crackers. One can water chestnuts, chopped, may be substituted for the onion.
Rub inside of bowl with garlic. Combine soups and seasonings. Add chopped vegetables. Mix well and chill several hours. Even better the next day. Serves 6.
Crumble angel food cake into bite-size pieces and place in 13 x 9 x 2-inch baking dish. Mix Jell-O as directed on box and pour over crumbled cake. Put in refrigerator and let stand until Jell-O is jelled. Spread Cool Whip over mixture and serve.
In a heavy bottom saucepan, melt 1/2 cup of butter. Add 1/2 cup of flour. Cook 5 minutes. Add chicken stock and simmer for 30 minutes, stirring often. Strain and add sauteed mushrooms, heavy cream and 1 cup of Dijon mustard; simmer for 5 minutes. Season with salt and pepper and hold for service.
In a medium bowl, combine beans, milk, soup, pepper and 1/2 can French fried onions; pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
Cream butter and sugar. Add egg. Sift together flour, baking powder and salt and add to creamed mixture. Add vanilla. Chill dough 1 hour.
Squeeze sauerkraut dry. Combine all ingredients. Mix well. Shape into one-inch balls. Bake in ungreased shallow pan at 375° for 35 to 40 minutes. Break open to test. Serves 5.
Combine. Stir thoroughly and daily for 3 weeks so sugar does not settle. Do not let mixture go below 1 cup; every other week, add 1 cup sugar and 1 cup fruit. Excellent over ice cream or cake.
Place several pieces of chicken in baking dish; pour chicken soup and water over it. Salt and pepper and bake at 450° until chicken is tender.
Defrost bread. Combine pudding mix, cinnamon and brown sugar. Mix well. Cut bread into small 2-inch balls. Place some of mixture in bottom of Bundt pan. Then a layer of bread balls, mixture and bread balls. Layer until all gone.
Combine chicken and celery in a bowl. Mix salad dressing, salt, poultry seasoning, onion salt and pepper and pour over the chicken and celery. Toss. Cover and chill. Serves 3 to 4 and may easily be increased to serve more.
Mix soup into drained tuna. Spoon into greased baking dish. Crush soda crackers and pour into melted butter. Spread cracker mix over top of tuna and bake for 30 minutes at 400°.
On top of stove, melt margarine in milk in 9 x 9 x 2-inch baking pan. Combine flour, sugar and baking powder. Sift on top of milk and margarine mixture. Spread apple pie filling on top. Bake for 30 minutes at 425°.
Melt the margarine and peanut butter together over low heat. Stir it often. Add 10x sugar; stir well. Add Rice Krispies; mix well. Make into small balls. Melt chocolate chips in double boiler with paraffin. Use 2 forks to dip the balls in chocolate. Let cool on wax paper.
Cut pork in 2 x 1/2-inch strips. Brown pork slowly in hot shortening. Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Mix well. Cover and simmer until tender, about 1 hour.
Drain pineapple; reserve juice. Dissolve Jell-O in hot water. Add enough water to pineapple juice to make 1 cup. Add to Jell-O. Add salt and vinegar. Chill until partially set.
Cream eggs and sugar; add flour and soda. Beat with mixer. Add pineapple and pecans. Grease and flour a 9 x 13-inch pan. Pour mixture into pan. Bake at 350° for 30 to 35 minutes. Mix cream cheese, margarine, powdered sugar and vanilla. Frost cake with this mixture then refrigerate.
Heat 1 tablespoon oil in skillet. Brown chops on both sides. Remove and add more oil if needed. Saute garlic, being careful not to burn. Combine oil, sherry/broth, soy sauce, brown sugar and red pepper for sauce. Place chops in skillet and pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add water 1 to 2 tablespoons at a time to prevent sauce from cooking down. Remove chops to platter. Stir cornstarch in water. Cook until thickened. Pour over chops and serve. Goes good with hot cooked noodles or rice. Serves 4.
Preheat oven to 425°. Spread peaches in baking dish. Blend flour, sugar and flavoring or spice with margarine until mixture resembles crumbs. Stir in coconut and spread on top of fruit. Cook until brown.
Mix gelatin according to package. Mix well. Mix pudding according to package. Mix gelatin and pudding, add about 2 cups of the Cool Whip. Bake pie shell; cool, then pour the filling into shells and refrigerate. After chilled, use remaining Cool Whip on pie, if desired.
Bring water to boiling in large saucepan; add celery and peas. Cover; cook 5 minutes or until celery is almost tender. Drain and leave vegetables in saucepan. Add salt, pepper, soy sauce, wine and water chestnuts to vegetables in saucepan. Toss together. Cook 2 minutes longer.
Blend cream cheese and chives with mayonnaise and milk. Whip until fluffy. Fold in diced celery and shrimp (mashed). Chill. Serve on crackers.
Cook bacon as directed. Cut broccoli as directed. Combine the broccoli, bacon, raisins and onion in a large bowl. Blend together the mayonnaise, sugar and vinegar. Pour over broccoli mixture. Stir to coat well. Cover and marinate at least 1 hour. Before serving, add the sunflower seeds if you wish. Serves 6.
Heat tomatoes. Add gelatin; stir until dissolved. Cool. When tomatoes begin to congeal, fold in vegetables and seasonings. When mixture has slightly thickened, fold in mayonnaise. Turn into mold; chill until firm.
Cream butter or margarine; add sugar and beat well. Mix coffee, vanilla and egg until dissolved, then add to butter mixture. Beat until blended. Add flour and almonds. Beat 1 to 2 minutes. Drop from teaspoons onto greased cookie sheet; leave 2 inches between cookies. Bake at 350° for 12 to 14 minutes, until lightly browned around edges. Cool 1 to 2 minutes; remove from pan with spatula. When cold, store in airtight container.
Mix all ingredients together except margarine. Pour in buttered 8 x 8 x 2-inch square casserole dish. Dot with margarine. Best to put Cheez Whiz in microwave to melt. Bake at 350° for 20 minutes. Remove, stir well and continue to bake 40 minutes.
Melt butter. Add syrup; mix thoroughly, then add one egg at a time, mixing thoroughly after each egg. Then add vanilla, salt and sugar. Add pecans last. I mix all this by hand; I do not beat it. Pour in pie shell (unbaked). Bake at 325° for 1 hour. Makes 2 deep shells or 3 shallow pies.
Toast almonds in skillet with 1 tablespoon and 1 teaspoon sugar. Toss all ingredients in bowl.
Salt and pepper steak to taste. Flour steak for frying. Fry in oil until done on both sides. Cut bell pepper and onion in rings and put over steak. If there is oil left over from frying, drain. Pour large can of tomato sauce over steak, add bell pepper and onion. Bring	to boil. Turn heat to simmer and simmer for 1 1/2 to 2 hours	so steak will be tender (cover with lid to simmer). Serve over rice.
Use electric mixer on medium speed; blend in eggs with 1/4 cup brown sugar and 1/4 cup melted butter. Add cinnamon, salt and 2 tablespoons orange juice. Beat until fluffy and moist. If needed, add more orange juice. Pour into 2-quart casserole; cover with pecans. Sprinkle remaining sugar and butter; bake, uncovered, 20 minutes in oven at 375°.
Mix vanilla pudding with the milk. Add sour cream. Mix well, then chill. Serve with assorted fruit for dipping. Especially good with strawberries, pineapple chunks, apple slices and banana slices but other fruits are good also.
Combine first 9 ingredients and place in a casserole. Sprinkle cracker meal over top. Cover with catsup. Dot with butter. Bake at 375° for 1/2 hour. Uncover and continue baking 15 minutes longer.
Place coffee in a blender or food processor. With processor running, add extracts. Stop and scrape sides of container with a spatula. Process for 10 seconds longer. Store in refrigerator in an airtight container. Yield: Mix for 8 (6 ounce) servings.