HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook chicken and cut into bite sized pieces. In a saucepan heat soup, sour cream, onion and chilies for five minutes. On tortilla, place some chicken and 2 tablespoons of soup mix. Continue for all tortillas. Arrange in 9 x 13-inch pan. May need to layer tortillas. If so, put some soup mix over the bottom layer. Do this to the top layer, also. Bake for 30 minutes. Makes 6 servings.
Mix cream cheese and onions. Dissolve cubes in hot water and mix in cream cheese mixture. May add a little milk if too thick. Stuff celery.
Beat egg white with water until fluffy. Mix in powdered sugar and butter and make a round ball. Divide into three parts and add mint flavoring or color of your choice. Pinch off small amount about the size of a dime. Roll into a ball; lay on waxed paper. When they dry a little, mash with a table fork to make an indentation. Let dry overnight. This will make about 100 mints.
In large kettle, put stew beef, turnip and onion. Boil on medium heat until turnip is tender. Add carrots and potatoes. Cook until carrots and potatoes are done.
Pound the round steak, then cut into cubes. Flour lightly and brown in oil with garlic clove. Shake paprika over each side as cooked. Slice the onions and brown with the meat. Mix the vegetable stock or bouillon with the meat sauce, seasonings and spices. Pour over meat and onions. Sprinkle all with more paprika. Simmer for about 1 1/2 hours; when ready to serve, mix in the horseradish and the sour cream and simmer for a few more minutes.
Prepare apples. Sprinkle with 1/4 cup of sugar. Let stand while preparing batter. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour into bowl. Add 1/4 cup of sugar, baking powder, salt and cinnamon to flour (not sifted). Stir well. Combine milk, shortening and egg in small bowl. Beat slightly. Add sugared apples; mix well. Add liquid ingredients all at once to dry. Stir until moistened. Fill lined or well-greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Yields 1 dozen muffins.
Mix flour, sugar and spices. Add beaten egg, milk, vanilla and oil to dry mix. Stir until mixed well. Add blueberries last and pour into muffin pans. I spray my muffin pan with Pam and bake at 325° for 15 minutes or until brown.
Mix and press in greased 9-inch pie plate. Bake at 350° for 20 minutes. Cool before filling.
Preheat oven to 350°. Cook potatoes until tender; drain and mash potatoes. Add butter, cheese and milk. Heat over low heat until butter and cheese melts. Fold in eggs. Pour into greased baking dish. Bake 30 to 40 minutes.
Combine all ingredients except for pecans, and form into a ball. Roll ball in pecans and chill overnight before serving.
Cook pie crust and let cool. Mix Jell-O by directions. Chill, but do not let it start to get thick. Blend the ice cream in with the Jell-O and then the strawberries. Pour in pie crust and put in refrigerator. Makes two pies.
Whip the first 4 ingredients together. Serve in a bowl on a tray surrounded with fresh fruit and toothpicks.
Cut elephants into bite sized pieces. This should take about 2 months. Add enough gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. This will serve 2,800 people. If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew. This is obviously a family favorite!
Stir together the flour, soda and salt. In a mixer bowl, beat butter and shortening on medium speed of electric mixer for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla. Beat well.
Warm beans; drain and mash. Layer bottom of 9 x 11-inch rectangular dish with beans. Put in refrigerator to cool. Mix cream cheese and sour cream, then pour over beans. Add layer of salsa, then layer mild Cheddar cheese. Sprinkle Parmesan cheese over entire dish. Sprinkle onions to garnish and refrigerate until ready to serve.
Have all ingredients at room temperature. Cream cheese and margarine very soft. Blend the cream cheese and butter with a spoon. Add sugar, a little at a time, still using spoon to blend. Add eggs, one at a time, using mixer to blend. Add vanilla after eggs, using mixer.
Heat oven to 350°. In large skillet, cook and stir meat, onions and green pepper until all is brown. Drain off fat. Stir in tomatoes, rice, salt, pepper and chili powder. Heat well. Pour into ungreased 2-quart casserole. Cover and bake for 1 hour.
Cook squash until tender. Drain. Add salt, pepper, milk, beaten eggs, butter, onion, cracker crumbs and cheese. Bake uncovered at 375° for 40 minutes.
Preheat oven to 350 degrees. Butter a 2-quart casserole dish. Bring 2 c. milk and chicken broth to a boil. Add grits in a thin stream; cook over low heat for 4 minutes, stirring constantly. Remove from heat and add butter, salt and remaining 1/2 c. milk. Beat well and mix in eggs. Pour into prepared dish and bake for 50-55 minutes.
Combine all ingredients, stirring well. Spread cheese mixture into an ungreased 8-inch square pan. Bake at 350° for 30 minutes. Cut into 1-inch squares.
Melt chocolate chips with peanut butter in saucepan, stirring until smooth. Stir in peanuts. Spread half of the mixture in greased 10 x 15-inch pan. Let stand until cool.
Cook chicken (microwave), then cut in small pieces. Simmer onion until "clear." Add onion and chilies to soup. Soften tortillas by turning in hot oil for a few seconds. Put some chicken, a little of soup mixture and cheese on tortilla. Roll up, etc. Put remaining cheese and soup on top of all rolled enchiladas. Heat through in microwave.
Cover potatoes with water and cook until tender. Add milk and spices and simmer. About 30 minutes before you want to serve the soup, add the stick of butter. I sprinkle shredded cheese on top.
Light oven. Grease pan. Crack nuts. Get out bowl, spoons, ingredients. Remove 18 blocks and 7 toy cars from kitchen. Measure 2 cups flour onto piece of wax paper. Get sifter out of cabinet. Remove Johnny's hands from flour. Wash flour off of him.
Mix all ingredients and put into cupcake paper cups in pan. Bake at 375° for 18 to 20 minutes.
Clean cabbage, onions and potatoes; cut up into bite-size pieces. Cover with water and cook until tender. Add all other ingredients and simmer 30 to 45 minutes. Great with fried cornbread.
Mix well. Pour into greased loaf pan. Sprinkle with 1/2 cup brown sugar. Bake at 350° for 30 minutes.
Melt chocolate over low heat, or microwave. Remove from heat. Add confectioners sugar, egg and milk. Beat until smooth. Chill until firm enough to handle, about 30 minutes. Shape into 1/2-inch balls. Roll in decorations. Pecan halves may be pressed into tops instead of rolling in chopped almonds. Makes about 5 dozen.
Drain and rinse kidney beans. Combine all ingredients. Add just enough salad dressing to moisten. Chill 6 hours to overnight.
Mix dry mustard and flour. Pound into steak. Brown in fat in skillet. Add remaining ingredients and bake at 350° for 1 1/2 hours or until steak is tender.
Stir Cool Whip, lemonade and condensed milk together until smooth. Pour into crusts. Refrigerate until firm. Makes 2 pies.
Preheat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Mix the bananas and eggs together in large bowl. Stir in the flour, sugar, salt and soda. Add the walnuts and blend.
Saute garlic and onion in butter on high heat. Stir in flour. Add heated milk and whisk until thick. Add chilies, salt and pepper. Remove from heat and set aside. Scramble eggs in skillet and set aside. Mash avocados in small bowl. Spoon 2 tablespoons of sauce, 1/8 of eggs and 1/8 of avocado on tortilla. Roll and place seam side down in 9 x 13-inch baking dish. Spoon remaining sauce over tortillas, sprinkle with cheese and bake 15 to 20 minutes at 350°. Top with sour cream and chopped tomato.
Heat oil in large skillet over medium heat. Add ham, onion, pepper and garlic. Cook 10 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes. Serve over hot white rice.
In a 9 x 13-inch pan, place 6 slices of bread, buttered face down in pan, crusts removed. Add ham, mushrooms, green pepper, green onions and Cheddar and Jack cheeses. Cover with 6 slices of bread that has been cubed. It is easier to cube when slightly frozen. Add eggs, beaten with milk. Cover and refrigerate overnight. Bake, uncovered, on cookie sheet at 350° for 1 hour until set. Let stand 10 minutes before slicing.
Combine egg, bread crumbs, tomato juice and onions. Add ground beef and shape into patties. Brown in skillet. Add gravy mix and water, stirring until smooth. Cover and let simmer for 10 minutes. Makes 4 servings.
Mix dry ingredients, add eggs, butter, extracts and nuts. Put small amount of batter (1/2 to 1 teaspoon) on cookie sheet lined with foil. Bake 9 to 10 minutes. Cool, then peel off foil.
Arrange chicken, skin side down, in a 9 x 13-inch pan. Cover with pineapple spears. Mix rest of ingredients and pour over chicken. Bake at 350° to 375° for 1 hour. Turn chicken once while baking.
Melt oleo in pan. Mix ingredients as listed. Pour batter into buttered pan. Pour peaches and juice over batter. Sprinkle top with sugar and cinnamon. Bake until brown on top at 350° (approximately 50 minutes).
Cook noodles until done; drain. Mix milk and egg. In the bottom of a 3-quart casserole dish, put 1/2 noodles. Then pour 1/2 egg and milk over noodles. Then 1/2 Cheddar and Mozzarella cheese. Lay 6 slices American and 3 slices Swiss cheese next. Then sprinkle with Parmesan and Romano cheese. Then repeat all layers. Makes 2 layers. Bake at 350° for 40 to 45 minutes. (Add salt and butter on top of layer before cooking.) Serves 4 to 6.
Boil and whip sweet potatoes ahead or use canned potatoes. Cream sugar, eggs and oil. Add water to dry ingredients in separate bowl. Gradually add to sugar mixture. Blend in sweet potatoes. Fold in nuts and raisins.
Measure the warm water into mixing bowl; add yeast, stirring to dissolve. Stir in remaining ingredients. Turn dough onto lightly floured board and fold over several times until smooth. Roll into an oblong (24 x 6-inch). Spread with 2 tablespoons of softened butter. Sprinkle half of dough with a mixture of 1/3 cup brown sugar and 1 teaspoon of cinnamon. Fold other half over. Cut into 24 strips 1 inch wide. Hold strip at both ends and twist in opposite directions. Place on greased baking sheet 2 inches apart. Press both ends of twist to baking sheet. Cover and let rise until doubled (1 hour). Bake until golden brown at 375° (12 to 15 minutes). While warm, frost with icing. Yields 2 dozen.
Peel and slice potatoes. Cook until done. Cream the cream cheese and sour cream. Add hot drained potatoes. Mix all other ingredients. Pour into well-greased casserole dish. Bake at 350° for 25 minutes.
Mix broccoli and cauliflower, olives and dressing in a bowl; refrigerate overnight. Drain off excess oil. Sprinkle with Parmesan cheese and eggs. Can also sprinkle bacon bits on top.
Add each ingredient in order. Cover with mayonnaise and let stand in refrigerator 24 hours. Mix and serve.
Beat all but the last two ingredients in a large bowl. Fold in butterscotch chips and coconut. Pour into Bundt pan that has been well-greased and floured. Bake at 350° for 55 minutes (some ovens may vary). Remove immediately from pan. Cool on rack. No frosting or glaze is necessary. A very moist cake.
In a food processor (steel shredding blade), shred 1 very large sweet potato to make 3 cups. Transfer potatoes to a bowl and add beaten eggs, grated onion, flour, baking powder and salt.
Sift all dry ingredients into a greased pan. Add all wet ingredients. Stir with fork until blended. Bake at 350° for 30 minutes. Serve plain or with frosting.
In a large bowl, stir together the flour, oats, baking powder, salt and soda. Set aside. In a small mixer bowl, beat eggs. Add sugar, oil and vanilla. Mix well.
Place chicken in a 12 x 8-inch baking dish. Combine other ingredients and pour over chicken. Bake 1 hour at 350°. Sprinkle more cheese on top and return to oven until cheese melts.
Dissolve yeast in water. Add first 4 cups of flour and stir. Add shortening, sugar and salt, then stir. Add additional flour and knead until it springs back. Cover and let rise to double in bulk. Then punch down, put in loaf pans and let rise again. Then bake at 350° until brown, about 45 minutes.
Saute onion in butter until soft, but not browned. Add rice and stir over moderate heat 3 or 4 minutes, until rice grains appear white and opaque. Add broth, water, salt, seasonings, celery and tomato. Heat to boiling. Cover and turn heat to low and cook 15 minutes. Add peas and shrimp. Cook 5 minutes longer. Cook until rice is tender and all liquid is absorbed. Makes 5 servings.
Preheat oven to 350°. In a large bowl cream shortening and sugars until light and fluffy. Add egg and vanilla. Beat well. Add flour, salt, baking powder and mix until blended. Roll dough into 1-inch balls. Press each ball around a candy kiss, completely enclosing the kiss (like a chocolate covered cherry). Bake 12 to 15 minutes on ungreased cookie sheet. Remove to wire racks to cool. Makes about 4 dozen.
Chop the shrimp coarsely. Combine mayonnaise, lemon juice and catsup. Mix with shrimp, celery and eggs. Chill and serve on crisp lettuce.
Fast brown chops and remove from skillet. Drain off excess oil. Pan boil rice (do not overcook). Put rice in bottom of casserole dish. Cover with tomatoes, garlic, parsley and oil. Place pork chops on top. Cover and simmer until rice is tender and chops are tender, then bake for 30 to 35 minutes in 350° oven.
Take chicken and dip in the buttermilk. Place in the flour and roll until meat is covered all over. Place in hot vegetable oil and cook slowly.
Place tomatoes in saucepan; break up. Add vegetables, except beans. Simmer for 2 hours. Add beans. Stir and heat well. Serve with French bread or corn bread and forget the calories! Can be refrigerated and reheated.
Wash cucumbers. Cut into chunks. Mix salt and water in given proportions enough to cover cucumbers; heat and pour over cucumbers, which have been packed in a stone jar. Let stand 3 days. Drain and discard brine. Make a solution of 3 tablespoons alum to 1 gallon water; heat and pour over cucumbers. Let stand 3 days. Drain. Cover with clear water and let stand overnight. Drain for 30 minutes. Replace in stone jar. Make solution of 1/2 gallon vinegar (white) and 4 quarts sugar. Tie 1/2 box pickling spices in a cloth and place down in jar. Let stand 3 days. Remove from stone jar and pack in canning jars. Heat vinegar solution to boiling. Cover pickles and seal.
Soften yeast in water. Add soup and dressing mix. Slowly add flour to form stiff dough. Knead about 5 minutes. Place in greased bowl, cover, let rise until double, about 30 minutes. Shape dough into 4 (10-inch) loaves. Place on greased cookie sheet. Cover; let rise until light and double, about 30 minutes. Bake at 400° for 30 to 40 minutes. Cool immediately on wire racks.
Brown beef and onion in oil; drain. Add other ingredients, except macaroni. Cook for 10 minutes. Add macaroni; cook on low heat for 40 minutes, stirring often so macaroni doesn't stick. If you need more sauce, use tomato juice. Top with grated cheese or Parmesan before serving.
Mix all ingredients. Bake in 11 x 7-inch casserole dish at 350° for 30 minutes. Serve immediately with nacho chips.
Cream shortening and sugars. Add eggs and pineapple; mix well. Add dry ingredients, nuts and vanilla. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Coat chops in mixture of flour, salt and pepper. Brown chops in skillet. Place chops in baking dish. Combine soup, water, ginger and rosemary; pour over chops. Sprinkle with half of the onion rings. Cover. Bake at 350° for 50 minutes. Uncover; sprinkle with remaining onion rings and continue baking 10 minutes. Remove meat to platter. Blend sour cream into soup mixture; heat through. Serve meat and gravy with fluffy rice.
Follow Solomon's advice for making good boys and you will have a good cake. Proverbs 13:24.
Cut cabbage in small pieces and put in bottom of greased baking dish. Brown meat and onion. Pour off fat and stir in rice. Put mixture on top of cabbage and cover all with tomato soup and water mixed. Bake at 350° For 1 hour.
Boil potatoes until just tender. Layer ham in 3-quart baking dish. Layer potatoes, then cheese. Mix mashed potatoes with hot water. Make the potatoes very thin. Add margarine and milk. Pour over potatoes and ham. Stir and bake 3 minutes.
Cook macaroni in 3 quarts boiling salted water for 7 to 8 minutes. Drain well. Brown sausage; remove and reserve 1/2 sausage. Saute onion and green peppers in 2 tablespoons fat. Stir in flour and salt. Slowly add milk. Cook over medium heat; stir until thick. Stir in 1 1/2 cups cheese. Combine macaroni and sauce; turn into a greased 2-quart casserole. Top with 1/2 cup cheese and reserved sausage. Bake at 400° for 25 minutes, or until golden. Serves 6.
Cut asparagus and onions into 1-inch diagonal pieces. Cut tomatoes lengthwise in eighths. Mix 1/2 cup of the chicken broth and the wine together; set aside. Mix cornstarch and 1/4 cup chicken broth together; set aside.
Grease and flour two 9 x 5 x 3-inch loaf pans. Combine sugar, oil, pumpkin and eggs. Beat until fluffy. Add dry ingredients to pumpkin mixture, alternating with water. Bake at 350° for 1 hour. Cool in pans 10 minutes, then turn out. May add nuts and raisins to recipe.
Saute onion in bacon grease until translucent. Add water, salt, pepper and marjoram. Bring to slow boil. Add cubed potato. Bring temperature back to slow boil. Cook potato slowly. Add corn and milk. Add bacon bits before serving.
Dissolve Jell-O in boiling water. Let cool while combining banana, pineapple, strawberries and pecans. Add fruit mixture to Jell-O; pour 1/2 mixture into 13 x 9 pan and let set in refrigerator several minutes. Spread sour cream on partially set Jell-O and top with remaining mixture. Return to refrigerator until ready to serve.
Open dinner rolls. Spread on chicken. Roll back up and place in casserole dish. Mix soups and milk together. Pour over rolls. Bake 1 hour at 350°.
You will need 1 large round frying pan about 8 to 9-inches.
Scald milk. Add sugar, shortening and salt. Stir to mix thoroughly. Dissolve yeast in 2 to 3 tablespoons warm water. Let it bubble to ensure it is working. Add to milk mixture along with 2 cups of flour. Stir and keep adding flour to make a dough that can be handled easily. Knead for 5 to 8 minutes, then cut into pieces to fill pans 1/2 full. Be sure to grease pans. Let rise to twice its size in warm place. Bake in 400° oven for 35 to 45 minutes to a good golden brown.
Stir together all ingredients. Cut flank steak into serving pieces; marinate in fridge overnight or 1 day, turning meat over occasionally. Broil or grill to desired doneness.
Separate into 10 biscuits; flatten to 5-inch circles. Press each into bottom and up sides of a greased muffin cup; set aside.
Bring Karo syrup and sugar to a boil. Remove from heat and add peanut butter. Mix well. Add cornflakes. Press into the bottom of a greased 9 x 13 inch baking dish.
Brown meat; add tomato sauce, stewed tomatoes, onion, pepper and spices; simmer 30 minutes. Meanwhile, cook noodles. Drain and cover with cold water. Fill casserole pan (13 1/2 x 8 3/4 x 2 3/4-inch) with alternate layers of noodles, cottage cheese, sauce, Parmesan cheese and Mozzarella cheese. Bake at 375° until cheese on top is bubbling (approximately 30 minutes).
Mix all ingredients except buns. Chill in refrigerator until ready to use. Fill buns. Wrap each sandwich in aluminum foil. Bake at 250° to 300° for 30 minutes.
Mix sugar, pecans, flour and margarine. Mix well. Press firmly into baking dish and bake for 15 minutes at 350°, then mix together 1 cup Cool Whip, powdered sugar and cream cheese. Mix well and spread over baked layer, then mix real well together the vanilla, the chocolate pudding and cold milk and spread it over the other layers. Spread the rest of the Cool Whip on top, then sprinkle grated Hershey candy bar on top. Place in refrigerator for 1 to 2 hours before eating.
Put cake in 9 x 13-inch pan. Bake according to package directions. Bake 20 minutes or until done. Cool. Whip cream cheese, slowly add milk and pudding mix. Put on cool cake. Sprinkle with pineapple. Frost with Cool Whip. Store in refrigerator.
Cook until thick the first 4 ingredients. Add nuts, Rice Krispies and vanilla. Shape into log. Put on wax paper and roll in coconut.
Combine oil, orange juice, eggs and jello with cake mix, beating until smooth. Pour into 3 greased and floured cake pans. Bake at 325° for 25 to 30 minutes. Let layers cool completely. Combine lime juice and 4x sugar; mix until smooth. Prick cake layers with fork; drizzle lime sugar mixture over each layer.
Brown ground beef in salad oil in heavy pan. Add water. Add remaining ingredients (except tomato juice). Cover and simmer over low heat for about 2 hours, stirring frequently. If additional liquid is needed, add tomato juice. Serve hot with crackers. Yield: 15 to 18 servings.
Combine and mix with mixer or blender. Refrigerate until ready to use. Will keep for some time.
Finely crush the graham crackers for the crust. Add sugar and melted oleo. Shape into pie plate. Put the strawberry glaze into the crust; clean and cut strawberries and add to the glaze. Spread Cool Whip on top. Chill and serve. Cut a couple of strawberries and place on top of Cool Whip for looks.
Prepare pudding using cold milk. When thickened, fold in Cool Whip. Line bottom of 9 x 13-inch pan with graham crackers. On top of that, put 1/2 of pudding/Cool Whip mixture. Add a second layer of graham crackers. Then add the last half of pudding mixture. Add third layer of graham crackers. Carefully frost with chocolate icing. Refrigerate overnight.
Starter should be kept in glass jar with metal lid, large enough to hold 3 cups. Punch 6 or 8 holes in lid so starter can breath. Leave out on counter for 8 to 12 hours. Use one cup to make bread; refrigerate balance and in 3 to 5 days, feed starter. The day you put it in the refrigerator is day one. You must remove 1 cup of starter when you feed. This can be used to make bread or give to a friend.
Drain pineapple, reserving one cup of the juice (if not enough, add mandarin orange juice). Mix reserved juice and pudding mix in a 2-quart microwave-safe bowl. Cook uncovered on High for 3 minutes or until thick and clear. Or if you are not using microwave, cook pudding. Stir pudding mix into reserved juice from pineapple and oranges. Cook and stir over medium heat until mixture comes to a full boil. Stir in drained oranges and pineapple chunks. Chill. Add cherries and bananas when ready to serve.
Mix vegetables. Combine remaining ingredients. Add to sauerkraut and mix. Chill covered for several hours.
Combine all ingredients except 1/2 cup French fried onions. Pour mixed beans in 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Put the last 1/2 cup French fried onions on top and bake, uncovered, for 5 minutes more or until onions are golden. Makes 6 servings.
Chop peppers very fine with blender or food processor. If using blender, add vinegar	to peppers. Combine peppers, sugar and vinegar. Heat to boiling. Boil 10 minutes.
Cook egg yolks, sugar and vinegar. Cool. Add pineapple, cherries, almonds and marshmallows. Add whipped cream to fruit mixture. Beat egg whites, fold in and freeze.
Put oats in a mixing bowl and pour boiling water over oats. Set aside for 20 minutes.
Wash and stem berries; set aside 1/2 of the best berries. Crush well the remaining 1/2 berries and bring to a boil in heavy saucepan. Blend sugar and cornstarch; add to boiling berries and cook until thick. Cool slightly and pour over the raw berries that have been placed in baked pie shell. Serve with whipped cream, if desired.
Mix onion, potatoes, parsley, pepper and salt. Cut into pieces the smoked sausage and pork. Stuff pig stomach with ingredients and close by needle and thread. Place filled stomach in roasting pan; add water in bottom. Bake at 350° for ??? hours until tender. Remove from roaster and add browned butter. Serve with broth.