HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a pint jar and cover tightly. Shake vigorously and store in refrigerator. Shake before using. Makes 8 to 16 servings. Yields 1 cup. One serving: 1 to 2 tablespoons.
Mix flour, milk, margarine and black pepper. Spoon over chicken mixture (this makes the crust). Cook 30 minutes at 425°.
Line baking dish with Doritos. Mix together and pour in other ingredients. Crumble Doritos over top. Bake for 30 minutes at 350°. This is a warm and filling dish to serve after a day of skiing!
Shred 1 pound (2 cups) Cheddar cheese. Set aside. Chop 1 medium onion and bell pepper. Set aside. Brown 1 pound ground meat in an iron skillet; empty all meat and grease out of skillet. Mix in a mixing bowl: 1 c cornmeal, 1 (16 oz) can creamed corn, 1 c milk, 1 egg, 1 tsp baking powder, and 1/4 tsp soda. Pour 1/3 meal mixture into skillet. Put meat, onions, pepper, then cheese, being careful not to let cheese touch sides. Bake in preheated 425° oven for 55 minutes or until golden brown. Let cool in pan 10 - 15 minutes for cheese to set before cutting. Then cut in pan, or turn out on plate.
Stir flour, corn meal, baking soda and baking powder until mixed well. Add buttermilk, egg and oil. Mix well. Put into 9 x 9-inch greased pan. Bake at 500° until golden brown.
Mix together butter and sugar; stir in flour. Mix thoroughly with hands. Chill dough. Roll out. Cut into squares; prick squares with fork. Place on ungreased baking sheet. Bake at 300° for 20 to 25 minutes. The tops do not brown during baking, nor does shape of cookies change. Sprinkle granulated sugar on cookies after baking. Cool and store in airtight container. Yields 2 dozen 1- inch to 1 1/2-inch cookies.
Slice potatoes about 1/4-inch thick. Place into heavy saucepan with the water and salt. Cover tightly. Bring to boil and reduce heat. Cook for 15 minutes.
Mix chicken meat in with all of ingredients. Add sage to season. Mix well. Bake at 325° for 40 to 50 minutes.
Buns should be dry (leave out overnight crumbled in large bowl). Melt oleo, add onion and celery. Slowly saute until tender (15 minutes). Add to buns along with salt, pepper and sage. (I like to put turkey broth over the top before baking.) Bake 45 minutes at 350°.
Prepare peppers. Place in casserole dish. Cook rice, water and salt according to package directions. Prepare rice and ground meat. Mix together and add soup. Mix ingredients thoroughly. Place rice-meat-soup mixture inside and around the peppers (use tops of pepper for decoration or the look of a whole pepper.) Cook in covered casserole for at least 1 hour in 350° oven.
Cook milk, sugar, butter and syrup to a soft ball. Add dates. Cook a little harder. Beat until the mixture is creamy. Add nuts. Wet hands and make 2 rolls. Roll in wax paper. Cut in rounds.
Mix ground beef, sauce, pasta and pepperoni. Place in 2 (9 x 13-inch) greased casseroles. Top each casserole with 2 cups Mozzarella cheese. Freeze or bake at 350° till warm, about 35 minutes. Serves 18.
Mix jello and hot water. Stir well. Add pie filling and pineapple. Stir and let congeal overnight.
Mix sugar, cocoa and oleo. Stir in egg. Add salt, flour, baking powder and vanilla. Bake in greased jelly roll pan for 25 minutes at 350°.
Boil chicken on low heat until tender. Let cool and reserve broth. Debone and cut chicken into pieces. Saute pepper and onions in oleo on low heat 4 to 5 minutes. Cook spaghetti in chicken broth adding water if necessary; do not drain. Add cheese to hot spaghetti and stir until cheese is melted. Add remaining ingredients; mix well and place in casserole. Heat in oven until hot throughout. Makes large casserole. Can be cut in half for a small family. Also, may substitute tuna for the chicken if desired.
In a bowl, mix egg, beer, salt, garlic and bread until soft. Add and mix thoroughly, venison, sausage and veggies. Shape into something and place in center of cooking dish. Cover with catsup. Put butter on potatoes and place around meat loaf. Cover and cook at medium-low for 4 to 5 hours. Enjoy!
Boil chicken until tender; remove meat from bones and cut in chunks. Cook potatoes, onions and carrots until tender. Drain; add peas and set aside. In a small saucepan, melt butter and add flour, stirring until smooth. Add chicken broth and cream. Cook over medium heat until mixture is thick enough to coat the back of a spoon.
In a casserole dish, place alternately layers of onions and potatoes. Sprinkle with salt. Spread half soup over and add water. Place chops on top and spread remaining soup on top. Sprinkle with salt. Bake at 350° until chops are tender.
Mix water, yeast and honey and let stand 5 minutes. Add vanilla and salt. Mix flour and blueberries together, coating the berries with flour. Stir into liquid mixture. Spray muffin tins with Pam. Fill 3/4 full with batter. Let rise 10 to 15 minutes. Bake at 350° for 20 to 25 minutes. Makes 18.
*I prefer to use 1 package Fiesta Ranch style dip if I can find it.
Bring to boil the water, oil and salt.	Remove from heat. Stir in potatoes. Cool slightly. Stir in egg yolks and enough flour to make a dough stiff enough to handle. Divide in fourths on lightly floured surface. Roll each fourth into a rope 3/4-inch in diameter. Cut in 1-inch pieces. Press each lightly with tines of fork. Drop 1/4 of gnocchi at a time into boiling salted water. Simmer about 5 minutes or until they float to the surface.	With slotted spoon, remove to serving dish. Keep warm.	Pour hot tomato sauce over gnocchi. Serve with Parmesan.
Combine 1 1/4 cups flour and granulated sugar in medium bowl. Cut margarine into mixture until it resembles coarse crumbs. Press into bottom of lightly greased 9 x 9-inch baking pan. Bake at 350° for 20 minutes or until edges are lightly golden. Remove from oven; spread raspberry jam over shortbread. In medium bowl, beat eggs, brown sugar and vanilla until creamy. Combine 2 tablespoons flour, salt and soda; add to egg mixture and blend. Stir in walnuts. Spoon over jam, spreading lightly to corners of pan. Bake at 350° for 20 to 25 minutes more or until top is set. Cool in pan. Cut into bars. Yield: 2 dozen bars.
In medium saucepan melt butter; stir in sugar, then crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly on bottom of 13 x 9-inch baking dish. Bake at 300° for 12 minutes. Cool.
Mix flour and seasoning; roll chicken in this mixture. Brown in shortening; remove from pan. While chicken is browning, cook spaghetti. Brown the mushrooms in the skillet in which the chicken was browned. Add soup and marjoram and stir until smooth; add sour cream. Put spaghetti in a shallow casserole; add peas and half the soup mixture; mix lightly. Place chicken breasts on top and cover with the remaining soup mixture. Cover and bake.
Blend cheese and butter until fluffy. Add Worcestershire sauce; mix well. Stir in flour and mix to form a dough. Use 1 teaspoon of dough per olive and shape it around outside of olive. Chill several hours. Bake at 400° for 12 to 15 minutes.
Brown ground beef, onion and green pepper. Add to noodles. Add tomato sauce and olives and mix. Put cheese on top and bake at 350° for 1/2 hour.
Beat together cake mix, oil, eggs, sour cream and water. Pour into 9 x 13-inch greased pan. Top with brown sugar, cinnamon and pecans. Swirl Topping into cake. Bake 35 minutes at 350°.
In a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8 to 10 minutes. Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks. Makes approximately 7 cups.
Dissolve yeast into 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board, knead until smooth and elastic. Cover. Let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)
In a 6-quart crock-pot, rub inside with oleo or butter. Drain kraut. Cut the sausage into pieces. Stir occasionally. Cook 6 to 9 hours.
Melt butter in pan. Sprinkle brown sugar evenly in pan. Arrange slices of pineapple and cherries on sugar mixture. Mix cake mix as directed. Pour batter over fruit. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes for topping to set. Then turn upside-down onto cookie sheet.
Mix in order given. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake at 350° for 10 minutes.
Beat egg yolks at high speed 4 minutes until thick and pale. Set aside. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, beating well. Add combined flour, baking powder and salt alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind, juice and vanilla. Spoon batter into 3 greased and floured 8-inch cake pans. Bake at 375° for 18 to 20 minutes. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely.
Press mixture into 13 x 9 pan. Prick many places with fork. Bake 20 minutes at 350°. Cut into sticks after baked.
Scald milk in microwave for 2 1/2 minutes. Add crisco and sugar to hot milk. Add warm water. Stir well. Let cool.
Mix the first 5 ingredients together, using 2 cups Rice Chex. Reserve 1/2 cup Rice Chex for topping. Press into a 13 x 9-inch pan and freeze. Soften vanilla ice cream. Spread over crust. Freeze. Pour chocolate syrup on ice cream. Sprinkle remaining Rice Chex on top and freeze.
Combine wafer crumbs, butter and 1/3 cup sugar. Butter sides and bottom of an 8-inch spring-form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot, but not boiling water. Stir until smooth. Beat cream cheese until smooth. Add eggs, one at a time, to cream cheese. Gradually add 3/4 cup of sugar, mixing well, until blended. Add melted chocolate, instant coffee and salt. Stir until blended.
Prepare cornbread and add green chilies to batter, bake according to package directions. Make ranch dressing with dressing mix, sour cream and mayonnaise; set aside. Layer lettuce, crumbled cornbread, beans, bell pepper, corn, bacon and green onion in a large bowl. Repeat layers. Top with cheese and tomatoes. Serve with ranch dressing.
Fry bacon; when done, add peas and onions. Saute 1 minute. Add egg, scrambled. When done, add rice. Mix well. Add soy sauce to season (as desired).
In medium skillet, saute onion in stick of margarine. Stir to cook until onions start to turn clear. Tear bread into small cubes, remove skillet from heat. Add bread cubes and stir until all margarine is absorbed. Add cream-style corn. Sprinkle with sage. Stir until all ingredients are mixed together. Pour into medium-size greased casserole dish. Bake at 350° until top starts to brown, 30 to 40 minutes. Excellent with pork or chicken.
Brown the ground beef and onion together. Drain. Pour into a big pot and add the tomato juice. Fill the tomato juice can 1/2 full with water and add to the pot. Add the vinegar, sugar and chili powder. Add the bay leaf and simmer for 2 to 3 hours. Add the spaghetti and chili beans. Cook until the spaghetti is done.
Strip sausage from links, brown and drain. In a large bowl, mix sausage with eggs, cheeses and ham. Add oregano and basil. Heat sauce on low. Trim most of the fat from the steak; with meat mallet, pound meat to 1/4-inch thick. Sprinkle and pat pepper and garlic on it. Spread the cheese/meat mixture evenly over steak, then roll up (jelly roll style) tightly. Secure with household string on sides and lengthwise. Brown all sides in olive oil. Transfer to red sauce and bring to a light boil, then simmer 2 1/2 to 3 hours, turning meat occasionally. At about the last hour, add wine. Cook pasta al dente. Top each serving with a slice of meat roll. Serve with sauce and grated Parmesan or Romano cheese. (A fresh green salad, Italian bread with garlic butter and good dry, red wine go quite well.) Serves 8 to 10. Great as leftovers.
Cream sugar and shortening together; add egg and mix well. Sift together flour, soda and salt, then add to sugar mixture alternately with the sour milk. Add nuts last and stir just to mix, then pour into a greased and floured loaf pan. Bake at 375° for 45 to 60 minutes.
Enough sweet milk to make a dough. Mix and spread in pan greased with butter. Sprinkle with sugar and cinnamon and chopped pecans. Bake in moderate oven for 25 minutes. Turn upside-down and serve while hot.
Mix first 6 ingredients together; shape into loaf. Bake at 350° for 1 1/4 hours. When done, pour off fat. Top with catsup, brown sugar and mustard mixed together. Bake another 15 minutes.
Combine water, honey and butter in a small saucepan. Heat until butter melts. Cool to 120°. Combine wheat flour, oats, yeast and salt in a large mixing bowl. Stir well. Gradually add hot liquid mixture, beating at low speed with an electric mixer 1 minute. Add egg and beat an additional 2 minutes at medium speed. Gradually add all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface and knead until smooth and elastic (about 8 minutes). Shape dough into 24 balls; place in a lightly greased 13 x 9 x 2-inch pan. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in bulk. Bake at 375° for 20 minutes or until lightly browned. Makes 2 dozen.
Mix steak, flour, salt and pepper. Brown in hot shortening. Add onion, mushrooms, garlic, sour cream, soup, sauces and green pepper to meat. Stir. Cover and cook on high until it steams. Simmer 20 to 40 minutes. Serve over cooked rice. Sprinkle Parmesan over top.
Grease and flour a 9 x 13-inch cake pan. Mix the first 9 ingredients and place in pan. Top with the chocolate bits and chopped nuts. Bake at 350° for 30 to 35 minutes.
Melt butter in skillet; add onions and saute until tender but not browned. Combine onion, cheese, rice, mushrooms, consomme and almonds in 4 to 5-quart casserole. Mix well. Cover and bake at 325° for 1 hour. Remove cover and bake 15 minutes longer. Makes 10 to 12 servings.
Flour chicken strips; season with salt and pepper and pan-fry in a small amount of oil until golden. Combine broth, butter, garlic powder and parsley in saucepan. Heat until butter melts and garlic dissolves. Pour over chicken strips in frypan and cook slowly until broth thickens slightly (about 30 to 45 minutes). Serve over hot, cooked rice.
Rub garlic into meat and cut into 1/4-inch thick strips. Mix next 4 ingredients and coat meat. Brown well in small amount of oil. Add onions and cook until translucent. Add rest of flour mixture, consomme, water and mushrooms. Cover and cook slow about 1 1/2 hours, stirring occasionally. Remove cover and cook until thickened. Add sour cream and chives. Serve over rice, mashed potatoes or noodles.
Melt chocolate over a low flame. Pour in hot water gradually. Stir well. Add butter. Stir well. Bring to a boil. Add sugar and corn syrup. Boil 5 minutes. Remove from fire and cool slightly. Add vanilla and salt. Serve hot.
Cook ground beef, garlic and onions. Drain well. Mash potatoes. Heat green beans. Stir hamburger, green beans and tomato sauce in bottom of pan. Arrange mashed potatoes on top of hamburger mixture, and top with cheese (grated). Put in oven until cheese melts. Serve with salad. Good, quick dinner. Service for 2.
Press cookie dough evenly into an ungreased 12-inch pizza pan. Bake at 350° for 20 to 25 minutes or until done. Cool 5 minutes. Spread gently with cream cheese and sprinkle with fruit mix, marshmallows and coconut. Bake 8 additional minutes or until marshmallows are lightly browned. Cool on a wire rack.
Combine all ingredients. Put in greased 8 x 8-inch pan. Bake at 450° for 30 minutes, or until browned.
Place onions in blender, cover with water. Blend on high until you have 4 cups. Saute onion mix until golden brown. Cover with beef bouillon and water. Add pepper and simmer covered for 30 minutes
Cook and dice potatoes. Dice eggs. Cook and crumble bacon. Chop onion. Dice celery. Cook celery and onion in 3 tablespoons bacon drippings until tender. Add flour, sugar, water, vinegar, salt and pepper to taste. Cook and stir until thickened. Add sauce to potato mixture. Serve warm.
Brown crumbled sausage in heavy skillet and drain on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour mixture into greased 13 x 9 x 2-inch pan. Refrigerate covered overnight. Bake uncovered at 350° for 1 hour.
Brown meat; drain off fat and add onion and green pepper. Cook until tender. Stir in remaining ingredients. Simmer 15 minutes. Serve with corn chips if desired. Serves 6.
Preheat oven to 350°. Combine cream cheese, bacon, onion and pepper in bowl. Separate crescent rolls into two rectangles; place on 13 x 9 inch cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on flat baking stone. Bake 15 minutes or until golden brown. Serve warm.
Preheat oven to 350°. Combine oatmeal, flour, baking powder and sugar. Combine eggs and margarine. Mix with oatmeal mixture. Add vanilla, lemon extract, almond extract and pecans.
Mix all ingredients together. Pour into unbaked pie shell and bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. Cream butter, oil and sugar until mixture is light and fluffy. Add eggs, one at a time. Beat until lemon colored. Sift flour and baking powder. Add this alternately with milk. Stir in all 5 flavors. Bake in a 10-inch tube pan in preheated oven for 1 1/2 hours or until done. This cake is good for several days.
Place potatoes and carrots in casserole dish. Brown ground beef, onion and bell pepper. Pour over potatoes and carrots. On top of meat, mix and pour 1 can tomato sauce. Bake for 1 hour. First 30 minutes, bake with lid on and last 30 minutes take lid off.
Mix and cook until thick. Rinse handful of coconut and add to filling. Put in unbaked pie shell and bake at 350°. Non-diabetics can use 1 cup sugar and 1 cup coconut.
Set out cream cheese to soften. Drain pineapple; save juice. Boil 2 cups water and stir in jello. Pour into a 13 x 9-inch glass baking dish. Dissolve. Mix pineapple and softened cream cheese; set aside. Add 1 3/4 cups liquid pineapple juice and cold water. Mix in pineapple and cream cheese. Chill.
Cream the butter and cheese; add sugar and mix well. Add vanilla. Add flour and green food coloring; mix well. Put through cookie press using star plate; form in wreath shape. Bake at 400° for 8 to 10 minutes. Cool. Frost with white frosting. Decorate with cinnamon candies. Makes 2 dozen. Enjoy!
Drain and mix together beans, sprouts and water chestnuts. Mix together soup and soy sauce. Add to bean mixture with one cup water and mix well. Place in large casserole and sprinkle top with chow mein noodles. Bake at 350° for 25 minutes.
Boil water, sugar and cream of tartar 1 minute. Drop Ritz crackers in boiling syrup and boil 2 minutes. Add butter and cinnamon. Bake at 350°. Use any pie crust. Makes a two-crust pie. Tastes like apple pie.
Mix well. Sprinkle over casserole. Bake at 350° for 30 minutes.
Cover the bottom of a 9-inch uncooked pie shell with broken Heath bars. Then in a mixing bowl, combine eggs, corn syrup, sugar, butter and vanilla. Mix well and add pecans. Pour mixture over the Heath bars in the pie shell. Bake at 350° for 50 to 55 minutes or until done.
Heat oven to 350°. Mix sugar, margarine, vanilla and eggs. Stir in remaining ingredients. Spread in greased square pan 8 x 8 x 2-inch. Bake 25 to 30 minutes until wooden pick should come out clean.
Place crescent rolls in 9 x 13-inch cake pan. Mix in sausage, hash browns and Cheddar cheese on top of rolls. Pour eggs, beaten with milk, over other ingredients. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Mix Jell-O and boiling water and let cool down to room temperature. Mix in Miracle Whip and mix well. Add milk and mix, then add pineapple and cottage cheese. You can add nuts if you wish. Refrigerate overnight.
Place unseasoned roast in baking dish. Sprinkle with onion soup mix. Pour in Coke. Cover and seal tightly with aluminum foil. Roast in oven at 300° until tender. Time will vary with size of roast. A 4 pound roast will take 3 1/2 to 4 hours.
Mix the first 9 ingredients together. Form into small balls. Fry in the shortening. Drain. In a saucepan, mix the chili sauce and jelly. Pour over meatballs and serve warm. Makes 5 dozen.
Saute ground meat, onion and bell pepper in skillet. Cook instant potatoes separately. Place cooked ground meat (drained), onion and bell pepper in casserole dish. Add instant potatoes, then layer meat, then potatoes until it reaches the top. Add Cheddar cheese on top of potatoes and bake in 350° oven for 25 minutes.
Combine condensed milk, lemon juice and vanilla flavoring. Mix until well blended. Fold in remaining ingredients, one at a time, mixing well after each addition. Pour mixture into crust. Freeze until firm, 3 hours.
Cream shortening and sugar until fluffy. Add pumpkin, egg and vanilla. Mix well. Drop by teaspoon onto cookie sheet. Bake at 350° for 15 minutes. Frost while still warm.
Combine nectar, oils, vinegar, basil, mustard, pepper and salt. Put in a jar and shake thoroughly. (May be stored in fridge for 2 wks.)
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Pour into a greased and floured tube pan. Bake 50 to 60 minutes. Cake is done when toothpick inserted comes out clean. Can be served plain or with Lemon Glaze.
Pour pineapple into dish (do not drain). Add Equal and flour. Beat eggs and add. Spray 2-quart casserole with Pam and pour in mixture. Crumble bread over the top. Cut oleo very thin and lay over top of bread. Bake 1 hour in oven at 375°. If getting too brown, reduce heat a little.
Combine all ingredients, except Little Smokies, in a heavy saucepan. Cook over medium heat until boiling. Boil 5 minutes. Reduce heat; add Little Smokies and simmer 5 minutes. Keep warm over low heat in a chafing dish or slow cooker.
Combine all ingredients and pour into a 9-inch unbaked pie shell. Bake at 375°. Test with knife after 45 minutes.
Mix together and roll into a ball. When cooled in refrigerator, roll in chopped nuts.
Mix all ingredients including only 2 cups of cheese. Spread in a greased 9 x 13-inch pan. Sprinkle remaining 1/2 cup cheese over top. Bake at 350° until set and light brown (about 30 minutes). Cut into 2 x 1-inch squares. Yield: 48 squares.
Melt oleo and pour over flour and nuts; mix and press into 10-inch pie pan. Bake 15 minutes at 375°. Let cool.
Bake in a greased loaf pan, 9 x 5-inch, for 70 minutes at 350°.
Prepare Kraft noodles per box directions. While noodles cook, dice small chunks of chicken breast making 3/4 to 1 cup (or make as meaty as you like). In medium size saucepan, prepare the chicken sauce as directed (warm water works best). When it begins to thicken, add diced chicken, drained peas and parsley. Continue to cook until thick and everything is hot. Mix with drained noodles. Season to taste with salt and pepper. Serve hot.
Wash apples, peel, core and cut into wedges. Dip apple wedges in buttermilk, dredge in flour. Deep fry in hot oil until golden brown. Roll in powdered sugar and cinnamon mix. Serve hot.
Cook spinach; drain well. Mix ingredients together and add spinach. Roll into balls and bake at 350° for 15 to 20 minutes. Can be frozen for later use.
Put onions, sugar, mustard, garlic and vinegar in frying pan. Cook 20 minutes (simmer) covered. Add to beans and bake 350° for 1 hour.
Wash and cut pickles into chunks. Place in bowl or roaster. (Make use of large pickles.) Add salt and 1 gallon boiling water. Let stand for 3 days.
Coat chicken with flour. In a large frypan, brown chicken in oil. Add remaining ingredients, except pepper and mushrooms. Stir well. Cover and simmer for 30 minutes. Add green pepper and mushrooms. Cook 15 minutes more. Remove bay leaf. Serve with noodles.
Drain fruit cocktail. Save fluid if needed later. Add cherries, sliced in half. Add marshmallows and grated coconut. Add sour cream and chopped pecans. Mix well; chill overnight to ensure flavors are well mixed.