HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chipped beef in cold water and chop coarsely. Saute onion in butter. Add beef and saute 5 minutes. Add cream cheese and milk. Stir over low heat until cheese melts and combines with milk. Add grated cheese, mushrooms, pepper and Beau Monde. Mix all until hot. Serve with torn pumpernickel bread to dip.
Cook sugar and pineapple with juice on stove 5 minutes. Add gelatine diluted with 2 tablespoons water. Mix in cream cheese. Let cool to room temperature. Add whipped cream and chill until set.
Mix all of the ingredients together. Bake at 350 degrees for 35 minutes.
Mix all ingredients together. Bake in uncooked pie shell for 10 minutes at 450°, then reduce oven to 350° and bake 35 minutes more.
Mix gelatin and pineapple in a large saucepan. Heat on stove until gelatin dissolves and just comes to a boil. Allow to cool. Mix in buttermilk and Cool Whip until blended. Pour in an 8 x 12-inch dish. Chill.
Fry sausage; drain. Add to tomatoes and cheese, put all in a slow cooker and cook until cheese is melted.
Boil sugar and water for 3 minutes. Cool before adding other ingredients. Put in quart containers and freeze. Mix 1 quart ginger ale to 1 quart frozen punch. Serves 30.
Preheat oven to 350° for 15 minutes. Beat egg whites until foamy. Start adding sugar slowly. When stiff, add chips, nuts and vanilla. Drop by teaspoon on ungreased cookie sheet. Put in oven and turn off oven heat. Leave overnight or several hours.
Mix sugar and cocoa together, then stir in milk and butter and place on stove in an iron pan. Bring to boil and boil 2 minutes for fudge or 1 minute for icing. Place in pan of cold water and beat until cool. Add flavoring and pecans.
Pour pie filling into 9-inch round baking pan. Combine remaining ingredients in food processor; mix until crumbly. Pat evenly over pie filling. Bake at 350° for 35 to 40 minutes. Serve warm or cold with ice cream or whipped topping. Makes 6 servings.
Thoroughly mix jello powder with Cool Whip. Add pineapple and nuts. Add optional ingredients. Refrigerate.
Preheat oven to 375°. In a mixer bowl, combine cream cheese, sugar, butter, sour cream, cornstarch, vanilla and lemon juice; mix. Then add eggs (one at a time). Place batter in greased spring-form pan. Place in larger pan containing approximately 1-inch water. Bake one hour. Enjoy.
Spread out rolls; do not separate. Mix cream cheese, chiles and onions together. Spread onto the spread-out dough. Roll like you were rolling a jelly roll. Wrap in wax paper or plastic wrap. Freeze. Cut into pieces and bake at 325° until golden brown. Serve warm.
In medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper. Cook and stir until mixture begins to bubble. Gradually stir in milk. Cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese. Mix well and set aside.
Soften oleo and cream with sugar. Add rest of ingredients and pour into unbaked pie crust. Bake at 325° for 1 hour.
In a saucepan, combine sugar, salt, vinegar, Tabasco sauce, turmeric, mustard and celery seed. Bring to a boil and cook several minutes. Add vegetables and simmer 10 to 15 minutes. Seal in hot jars.
Coat chicken in mixture of egg, 2 tablespoons oil and cornstarch. Heat remaining oil in wok or skillet. Add chicken. Cook until golden brown. Drain well. Remove all but 2 tablespoons oil from wok; heat. Add all vegetables except green onions. Stir-fry 3 to 5 minutes. Add Kahlua-cornstarch mixture. Bring to boil, then simmer to slightly thicken. Add chicken and cashews. Heat. Remove to serving platter. Garnish with green onions. Serves 4 to 6.
Crumble buttered bread in a 13 x 9-inch baking dish. Crumble bacon over bread. Grate both types of cheese over the bacon. Beat the eggs, milk, salt and pepper. Pour over cheeses. Cover baking dish with Saran Wrap and refrigerate overnight. Bake at 300° for 45 minutes.
Cut biscuits into fourths. Saute in oleo, onion and green pepper. Cook 1/2 pound bacon crisp and crumble it. Mix bacon with vegetables and biscuits. Add Parmesan cheese. Pour into ungreased Bundt pan. Cook in 400° oven for 30 minutes. (Ham can be substituted for bacon.)
Mix flour, sugar and cocoa together. Beat egg and vanilla and add to dry mixture. Melt butter and pour over mixture and stir. Add nuts, if desired. Bake at 350° for 25 minutes in 8 x 8-inch pan.
Into a large mixing bowl, combine pumpkin, spices and brown sugar only. Whisk until smooth and spices are evenly distributed. Add Eagle Brand milk and eggs; mix well. Pour into pie shell and put into oven immediately. Bake at 425° for 15 minutes then reduce heat to 350° and bake about 45 minutes longer. Pie will test done with a clean knife as for custards. Cool and serve with whipped cream.
Stir together all ingredients. Bake in greased 9 x 13-inch Pyrex dish at 350° for 45 minutes.
Brown hamburger and onion. Add tomato sauce, chili powder and beans. Put Doritos in casserole dish. Pour hamburger mixture on top of chips. Mix slightly. Top with cheese. Bake for 30 minutes at 350°.
Mix together ingredients and spoon batter onto grease baking sheet. Bake at 350 degrees for 12 minutes.
Cream margarine and sugar. Add other ingredients. Mix juice of 3 lemons, strained and 1 cup sugar, stirring occasionally over low heat until sugar dissolves. Grease two 9 x 5 x 3 pans. Bake at 350° for one hour. When bread is done, take out of pan and place on foil or wax paper to wrap. Spoon lemon mixture over loaves till all is gone. Cool and wrap. Freeze. This makes it easier to slice. It is better if frozen for 2 to 3 days. May be frozen longer. Yield: 2 loaves.
Work shortening into flour. Add other dry ingredients. Add milk and mix well. Place in a large, greased iron skillet. Bake in 400° oven for 15 minutes. Reduce oven to 300°. Continue to bake for 45 minutes. Dot with butter when removed from the oven.
Brown meat; drain. Mix with cheese, cubed, into meat. Spread on party rye or pumpernickel bread. Freeze. When frozen, put in plastic bag and use as needed. Just before serving, bake at 350° for 5 to 6 minutes.
Heat oven to 400°. Mix coating mixture and ginger in shaker bag. Coat chicken as directed on package. Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan. Mix preserves and soy sauce in small bowl until well blended. Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings. Preparation time: 5 minutes. Cooking time: 20 minutes.
Soften cheese and mix together all ingredients. Form into ball and roll in pecan crumbs. Refrigerate about 1 hour.
Brown meat and drain fat. Add prepared spaghetti sauce, mushrooms and water. Bring to a boil. Reduce heat and simmer 5 minutes.
Sprinkle nuts in bottom of a greased Bundt or angel food pan. Mix cinnamon and 1 cup brown sugar in small bowl. Cut each biscuit in fourths with scissors. Roll biscuits in cinnamon-sugar mixture and layer biscuits in pan. Blend remaining 1 cup brown sugar with melted margarine and pour over biscuits. Bake at 400° for 5 minutes, then reduce heat to 350° and bake 20 to 25 minutes more. Cook in pan 10 minutes, then invert on rack.
Combine wafers, butter, pecans and press firmly 1/2 of this mixture into bottom of 9x13 baking dish. Mix powdered sugar, cream cheese, milk; beat until creamy and spread on top of crust. Put remaining half of wafer mixture on top. Beat whipped cream until stiff; spread over second wafter mixture. Spread cherry pie filling over top. Refrigerate; will keep several days.
Mix cake mix and yeast in bowl. Add salt and gradually stir in warm water, then flour and mix. Cover for one hour. Divide dough into 3 equal parts. Roll out to a 24 x 10-inch rectangle. Spread surface with softened butter. Sprinkle with brown sugar, cinnamon and nuts. Roll as for jelly roll. Cut into 1-inch pieces. Place on greased jelly roll pan or others, cut side down. Cover and let rise 2 to 3 hours. Bake for 20 minutes at 350°.
Heat oven to 350°. Add salt to egg whites; beat, gradually adding 1/2 cup sugar, until stiff (meringue).
Stir together flour, baking powder, salt and baking soda. Cream together butter and dry pudding mix until fluffy. Beat in eggs and corn syrup. Stir in flour mixture. Add morsels. Drop by tablespoons onto greased baking sheets. Bake in a 350° oven for about 12 minutes. Makes about 6 dozen.
Beat eggs. Gradually add sugar. Blend in vanilla. Add cottage cheese and beat well. Stir in raisins. Pour into unbaked pie shell. Bake in 350° oven for 30 to 40 minutes or until it is firm. Cool to room temperature before serving.
Thaw and cut broccoli. Cook rice. Saute onion and celery in butter until soft. Mix all ingredients. Place in casserole and bake 35 minutes at 350°.
Mix and pat into buttered 9 x 9-inch pan. Melt 1 large package chocolate chips. Spread over and chill. Cut into small pieces.
Layer a 9 x 12-inch pan as follows: refried beans, cream cheese, chunky salsa and cheeses. Bake at 350° for 30 to 40 minutes until cheese is bubbly. Serve with nacho chips.
Mix flour and sugar. Add eggs and remaining ingredients. Pour into 2 greased 9-inch pans and bake 35 minutes at 350°.
Dissolve gelatin in boiling water and set aside to cool. Mix cream cheese with a small amount of pineapple juice. Add pineapple, cranberry sauce and chopped nuts, add to cooled gelatin mixture and chill until firm.
Mix drained fruits together. Mix pudding, milk and orange juice and beat together. Beat in sour cream and pour over fruit and stir. Chill until ready to serve.
Mix eggs, sugar and oil until smooth. Next, add the salt, soda and cinnamon. Mix well together all ingredients. Bake at 350° until done. Serve with whipped cream topping.
Melt butter. Add chopped onions and garlic; saute for a few minutes. Add cut up cooked potatoes; cook for 3 or 4 minutes. Remove from heat; puree through a blender. If too thick, add a little water. Boil 1 quart water. Add 2 tablespoons chicken paste. Add ingredients from blender. Add basil and white pepper. Enjoy! You may want to serve croutons on top of soup.
Arrange chicken breasts in shallow 9 x 11-inch baking dish. Mix rest of ingredients and pour over chicken. Cover dish with Saran Wrap. Microwave on High for 25 minutes. Let stand 5 to 9 minutes. (Use caution when handling dish and removing wrap.)
Wash and chop green onions, using tops. Set aside. Pound out the four chicken breast halves between two sheets of wax paper until very thin, but not so thin they tear. Spread each breast with mustard generously. Place cheese on each breast and roll up, securing with toothpicks. Start rolling with thinnest edge tucked in first. Put flour in low-sided bowl and season with salt and pepper. Roll each chicken breast in flour mixture to coat. Heat electric skillet to 325° to 350° and add butter and oil. Spread over bottom evenly. Brown chicken breasts on all sides evenly. Chicken is cooked through when brown. Remove roll-ups to a plate and put in low oven to keep warm while making sauce. Add vermouth or wine to skillet and scrape up drippings. Add onions, tomatoes and mushrooms. Stir and continue to cook at 350° until cooks down to about half the volume and is the consistency of a sauce, approximately 10 to 15 minutes. Serve chicken breast on top of, or beside a bed of rice. Top generously with sauce.
In skillet, brown sausage and then add onion and green pepper. Continue cooking slowly until onion and green pepper are soft. Drain off grease. (I use a colander.) Put in a bowl and add the 2 cheeses. Stir well to blend. Roll out bread dough and spread on meat filling. Roll up as for jelly roll sealing edges. Bake at 350° for 30 minutes.
Cream butter and cream cheese together. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add flour, beating until smooth. Slowly stir in dry whipped topping mix. Bake in moderate oven until springs back to the touch.
In a paper bag, mix the first 5 ingredients. Shake chops in this mixture. Brown chops in melted shortening in a frying pan. Cover with pineapple juice, mixed with vinegar. Sprinkle with brown sugar. Cover; cook over low heat until chops are fork-tender, about 40 minutes.
Beat eggs; add milk, sugar, flour and nutmeg and beat until smooth. Put rhubarb in pie shell and pour egg mixture over and dot with a little margarine. Cover with lattice top. Bake at 400° for 50 to 60 minutes.
Peel and slice apples. Place in pie shell. Combine apple juice, cornstarch and spices in a microwavable dish. Cook in microwave on High for 3 minutes. Pour mixture over apples. Add the second pie crust to top of pie. Make 2 or 3 vents in top crust to let steam escape. Cook at 400° for 45 minutes to an hour or until golden brown.
Brown beef lightly, drain. Combine all ingredients and simmer, covered, 1 hour. (I usually add a little sugar and cook longer than 1 hour.)
Mix. Put this mixture on top of baked mixture. Return to oven and bake 20 minutes at 375°. Cut while warm.
Cook broccoli as directed on package. Drain. Spread in ungreased 9 x 13-inch pan. Layer ham and cheese over broccoli. Beat remaining ingredients until smooth. Slowly pour over casserole and bake, uncovered, for 1 hour at 350°.
Cream sugar and shortening. Add eggs and beat well. Add vanilla and nuts; work in flour, which has been sifted with cream of tartar, soda and salt. Shape in rolls about 2 inches in diameter and wrap in waxed paper. Chill. Slice and bake as desired on greased cookie sheet at 425°, about 6 minutes. (Using butter gives it better flavor.)
Enough for two shells for a 9 x 13 inch pan. Mix dry ingredients, cut in lard until crumbly, then add water, until dough forms a small soft ball. Knead with a small amount of flour, then roll out to fit pan. Should make enough for a top and a bottom.
Soften gelatin in water. Put soup on low heat until warm. Add gelatin. Over low heat, stir until dissolved. Add mayonnaise and cream cheese. Mix until smooth. Add other ingredients, adding crabmeat last. Pour into dish greased with mayonnaise. Serve with crackers.
In large pot, simmer cut up stewing hen. When hen is fully cooked, remove from pot (about 40 minutes). Set aside until cooled enough to handle; debone hen and dispose of bones. Set aside.
Dissolve yeast in water. Add other ingredients and mix by hand. Grease muffin tins, fill 1/2 full. Bake at 400° for 10 to 12 minutes.
Sift dry ingredients together. Add egg and milk. Mix quickly and drop by spoonfuls over simmering gravy. Cover tightly and cook 12 to 15 minutes without removing lid.
Parboil or microwave unpeeled potatoes. Layer in 9 x 13-inch foil-lined pan as follows: potatoes (sliced), onion (sliced), margarine (several slices per layer). Salt and pepper each layer. Pour milk over the layers.
Mix in order given. Spread in pan and bake at 350° until a toothpick inserted in middle comes out clean.
Take friendship and love; mix them with tenderness. Blend thoroughly with loyalty. Add hope and faith. Sprinkle with forgiveness. Serve daily with an abundance of laughter. Serves a whole bunch of people.
Place cake mix, oil, eggs, and oranges in a bowl. Beat together 3 to 4 minutes. Do not add any other moisture. Place in 3 layers. (Can use a Bundt pan. After it cools, slice the cake in half.) Bake at 350 degrees. This will take 25 to 30 minutes for the layers or 50 minutes for the bundt pan. Combine pineapple and pudding mix in a small bowl. Fold in Cool Whip. Ice the layers. If you use a bundt pan, after icing cake, fill the hole with the remaining icing.
Mix the first 3 ingredients in a large mixing bowl. Mix well. Add oranges and mix all. Pour into either 3 greased and floured cake pans or a 9 x 12-inch cake pan. Bake at 350° for about 30 minutes or until done.
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Pour filling into pie shells. Bake in very hot oven (450°) 10 minutes. Reduce temperature to slow (325°) and bake 35 minutes longer or until knife inserted in center comes out clean. Cool.
In large skillet, heat butter. Brown garlic until golden and discard. Saute chicken breasts in flavored butter until well browned on all sides. Add mushrooms and Marsala. Cover and cook 5 to 7 minutes or until chicken is fork-tender. Remove chicken breasts to warm platter. Over high heat, heat sauce in skillet to boiling, scraping up any brown bits from the bottom of the pan. Cook until sauce thickens slightly. Stir in parsley and pour over. Makes 6 servings.
Cut up peppers, seed and all (peppers are to taste). Add soup, milk and peppers to cheese and heat in microwave on medium-high for 2 minutes. Stir and reheat until completely melted and mixed. Serve with nacho chips.
Melt chocolate chips in double boiler and paraffin wax. Roll the first 4 ingredients into balls. With toothpick, dunk balls into chocolate mixture.
Make syrup of sugar, water and cinnamon. Add butter. Sift flour, salt and baking powder; cut in shortening. Add milk; stir until moistened. Roll out on floured surface, 1/4-inch thick. Cut into 5-inch squares. Place apples in each square; fold corners to center and pinch edges together. Place in baking dish. Pour syrup over dumplings. Bake in a 375° oven for 35 minutes. Serve hot, plain or with ice cream.
In a saucepan over medium heat, melt butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2 qt. baking dish. Sprinkle with parmesan and paprika. Cover and bake at 350° for 30 minutes.
Mix and toss apples 1/2 c. sugar 2 Tbsp. flour and cinnamon. Place in pie shell and cover with mixture. Cut together remaining sugar, remaining flour and oleo. Place in brown paper bag and bake 1 hour at 425°.
Combine first 3 ingredients in a clean gallon jug. Add enough water to make 1 gallon. Fill smaller spray bottles and use in showers, refrigerator seals, etc. or anywhere you have a mold problem.
Sift together flour, baking powder, soda, salt and sugar; set aside. Beat egg whites until stiff; set aside. Beat egg yolks. Gradually add melted butter, sour cream add buttermilk. Mix until smooth, then add flour mixture. Gently fold in egg whites. Makes 8 large or 12 small waffles.
In a medium bowl, with wire whisk, combine broth, mayonnaise, cheese and dill weed. In a large shallow nonmetallic dish, combine pasta, chicken, tomatoes, mushrooms, onion and chicken broth mixture; toss to coat. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally. Serve on spinach and lettuce leaves. Makes 4 servings.
Combine sugar, milk, butter, Marshmallow Creme and salt in 2-quart saucepan. Cook until mixture has boiled for 5 minutes, stirring constantly. Remove from heat; add chocolate pieces and vanilla. Stir until everything is melted, then stir in nuts. Pour into buttered 8-inch square pan. Let stand until firm; cut into squares. Makes 2 1/2 pounds of candy.
Dissolve yeast in warm water; set aside. Mix 3 cups of flour with salt and sugar; set aside. Add sour cream to melted butter in a small saucepan. Heat until mixture feels very warm to touch. Pour into a large bowl. Add yeast and flour mixture. Mix well. Add eggs and beat with a wooden spoon. Add remaining flour, 1/2 cup at a time, to make soft dough. Scrape dough down from sides and let rise until doubled. Punch down. Divide dough in half. Roll out each half to 1/2-inch thickness. Cut into 2-inch rounds. Place on greased baking sheet. Cover. Let rise until doubled (about 30 minutes). Preheat oven to 375°. Bake 12 to 15 minutes. Cool on wire rack.
Brown ground beef and drain. Saute onions and green peppers. Mix all ingredients in a saucepan with meat; simmer 15 minutes. Pour in 9 x 13-inch pan or casserole dish. Mix Jiffy following instructions on box. Spread over meat mixture as a topping. Bake at 350° until corn bread is golden brown.
Cook raisins in little pineapple juice for 1 minute in microwave. Combine all other ingredients. Add raisins. mix well. If dry, pour a little orange juice over salad. Will keep several days in the refrigerator.
Combine cornflakes, cheese and spices. Roll potatoes in melted butter, then in crumbs. Sprinkle extra crumbs over all. Microwave 10 to 12 minutes on High, covered. Let stand for 15 minutes before serving.
Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough, Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.
Pick meat off bones. Mix together Ro-Tel and soups. In crock-pot, layer crushed Doritos, half the chicken, half onion and half soup mixture, then 1/2 Velveeta cheese slices. Layer all again, ending with Velveeta cheese. Cook until cheese melts.
Place chicken, rib side down, in pan. Drain liquid from a can of mushrooms and reserve. Put mushrooms over chicken. Mix the reserved liquid with the mushroom soup and sour cream. Pour the mixture over chicken. Sprinkle with paprika or fresh ground pepper. Bake at 350° for 1 1/2 hours or at 225° for up to 4 hours, covered.
Cut tomatoes into thick slices. Sprinkle with salt and pepper. Dip in cornmeal, pressing meal firmly onto slices. Fry in bacon drippings, adding more if needed, until lightly browned. Drain on paper towels. Serve at once. Makes 12 to 16 servings.
Heat oil; add garlic and onion. Saute 1 or 2 minutes. Remove; stir in clams, parsley, mushrooms, salt, pepper and pimentos. Simmer about 5 minutes. While sauce simmers, cook noodles according to package; drain. Place in serving dish. Stir in hot clam sauce.
Combine cornstarch, sugar, ginger, garlic and 1/4 cup soy sauce. Add meat and stir to coat well. Let marinate 20 minutes. Mix together water, 2 teaspoons cornstarch and 1 tablespoon soy sauce; set aside. In wok or frying pan, heat 2 tablespoons salad oil. Add beef and marinade and cook over medium heat, stirring constantly 1 or 2 minutes or until beef is no longer pink. Do not overcook. Remove beef from pan. Heat remaining 2 tablespoons salad oil in same pan. Add green pepper, carrots and onion. Cook, stirring constantly, until vegetables are tender, yet crisp, about 4 minutes. Salt lightly. Add beef, tomatoes and water mixture. Cook, stirring constantly, until mixture boils and thickens. Serve immediately. Makes 4 to 6 servings.
Mix sugar, syrup and margarine in large, heavy saucepan. Bring to a boil and cook 5 minutes. Remove from heat; add salt, soda and cream of tartar. Pour over popped corn. Mix thoroughly in large roaster. Bake at 200° for 1 hour. Stir every 15 minutes.
Mix all together, put in a 9 x 13-inch dish. Bake at 350° until hot.
Beat butter at medium speed until creamy. Gradually add 3/4 cup powdered sugar, beating well. Add flour, mixing well. Stir in vanilla and pecans. Shape dough into 1 inch balls, place on ungreased baking sheets. Bake at 350 degrees for 15 minutes or until lightly browned. Remove to wire racks to cool slightly. Roll warm cookies in additional powdered sugar. Cool completely on wire racks. Makes 4 1/2 dozen cookies.
Line 10 x 13-inch pan with bread. Saute onion, celery and pepper in butter. Combine with cooked chicken; add mayonnaise. Spread over layer of bread. Top with another layer of bread. Beat eggs and milk; pour over top. Pour mushroom soup over next. Top with grated cheese and paprika. Bake at 325° for 1 hour and 15 minutes or until bubbly. Bake uncovered.
Mix together last 2 ingredients. Spread on bread. Wrap around wiener. Put toothpick to hold together. Bake in oven at 375° until bread is slightly brown.
Mix flour and sour cream. Melt butter and add slowly. Place biscuits on ungreased cookie sheet and cook at 450° until lightly brown.
Mix cake mix according to package directions. Pour half the batter into greased and floured 13 x 9 x 2-inch cake pan. Bake at 350° for 15 minutes. While cake is baking, combine oleo, condensed milk and caramels in microwave until smooth. Add pecans. Remove cake from oven and pour candy mixture evenly over candy. Bake for 20 minutes.
Mix together dry ingredients except raisins, then add oil, water and vanilla; mix well. Spread evenly on cookie sheets. Bake 15 to 20 minutes or until brown. Add raisins after cooking.