HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine sour cream, light cream, onion, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of the cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake uncovered at 350° for 1 hour and 15 minutes or until golden brown. Sprinkle with remaining cheese before serving. Makes 6 to 8 servings. Leftover meat of any kind may be substituted for chicken.
Heat soups, milk and butter. Add rice. Mix and pour into a 9 x 13-inch baking dish. Place chicken on top. Brush chicken with melted butter. Bake at 275° for 2 1/2 to 3 hours.
Mix marshmallows, chocolate chips, nuts, oleo or butter and vanilla in a large bowl; set aside. Mix sugar and evaporated milk in large saucepan. Bring to a boil; boil for exactly twelve minutes, stirring constantly. Pour over marshmallow mixture; stir until well mixed. Place in 13 x 9 x 2-inch pan. Chill at least twenty-four hours. Yields 5 pounds.
Mix well. Shape in rolls; refrigerate. Slice thinly (1/4-inch). Bake at 375° for 20 minutes. (Or use Kraft extra sharp Cheddar and add more flour.)
Cook in crock-pot on high for 11 hours. Add 1/2 cup white cooking wine. Cook for 1 hour longer. Add oil of cinnamon to taste. Put in glass jars to seal. Makes 3 quarts of apple butter.
Combine oil, sugar and eggs. Sift dry ingredients and add to egg mixture. Add vanilla, apples and pecans. Bake at 300 degrees for 1 1/2 hours.
Sift together 1 cup of the sugar and the cream of tartar. Beat egg whites until stiff. Slowly fold in sugar mixture and beat until well blended. Butter the bottom and sides of a 9-inch pie plate. Scrape the meringue mixture into the pie plate, building it up around the edges to fashion a shell. Place in a preheated 275° oven and bake 1 hour. Remove and place on rack to cool.
Cook green beans according to package directions. Add broccoli when beans are partially cooked. Cook until beans and broccoli are tender. Drain. Saute water chestnuts in butter for 5 minutes. Add to vegetables and toss lightly. Serve. Serves 8.
Beat all the ingredients together well. Pour into a greased and floured cookie sheet. Top with chopped nuts. Bake in a preheated 375° oven for 15 to 20 minutes or until cake is done. As soon as it is done, remove from oven and turn it out onto a towel sprinkled with powdered sugar. Sprinkle more powdered sugar onto top of cake and roll up (cake and towel together). Let cool.
Mix cream cheese with remaining ingredients, except tortillas. Spread mixture on tortillas; roll up jelly roll style. Slice into 1-inch pieces; secure with toothpicks. Serve with salsa.
The idea behind this dessert is to make it look like a potted plant you can eat! Grind Oreos in blender; set aside. Mix pudding, milk, powdered sugar and Cool	Whip, blending together. Cream margarine	and cream cheese together. Add to pudding mixture. Line a flower planter with foil.	Layer some cookies on bottom, then some pudding	mixture. Continue alternating layers, ending	with cookie layer on top. Stick a plastic or silk or fresh flower arrangement on top.
Roll in flour. Place in well-greased dish. Mix remaining ingredients together with leftover flour. Sprinkle over the top of the meat. Add 1 cup water. Place foil over baking dish. Place in a 350° oven for 1 hour. Makes 12 servings.
Mix thoroughly together the butter and sugar. Add eggs one at a time. Slowly add flour. Grease and flour loaf pan. Bake 1 hour at 325°.
Blend cottage cheese and 2 sticks margarine. Sift in flour; blend until dough forms a ball (may be done in food processor). Divide dough into fourths. If dough seems too soft to handle, refrigerate until firm enough to roll out. On floured cloth, roll one quarter into a circle about 10 to 12 inches in diameter. Brush with melted margarine; sprinkle with cinnamon, 1/4 of nuts and brown sugar. Cut circle into 16 wedges. Starting with wide end of each piece, roll up like crescent rolls. Mix egg yolk with water; brush on each cookie. Bake for about 20 minutes at 400°. Repeat with each section of dough. While still warm, drizzle with confectioners sugar glaze, if desired. Makes 64 cookies.
Wash and quarter medium cucumbers. Soak in ice or real cold water for about 4 to 5 hours. Drain and pack in quart jars. To each quart, add 3 stalks of celery and 3 slices of onion. Boil the vinegar, sugar and salt together for about 5 to 10 minutes. Pour over cucumbers and seal.
Cook cheese and milk together in double boiler until smooth. Add seasonings and macaroni. Mix well. Pour into baking dish. Bake in moderate 350° oven for about 20 minutes or until done. Yield: 4 servings. Carbohydrate 11 g, protein 17 g, fat 17 g, calories 274. One serving = 2 meat high fat exchange, 1 bread starch exchange, 1/2 fat exchange.
Melt butter in baking dish; add hash browns. Place diced onions on top. Mix cream of chicken soup and sour cream together and spread over potatoes. Spread cheese over everything. Melt butter and mix with corn flakes. Pour over top. Bake at 350° for 20 to 30 minutes.
Cook potatoes in boiling salted water until tender. Melt butter in 3-quart kettle until golden brown. Add carrots and onions. Cover and cook until tender. Remove from heat. Blend in flour. Stir in milk. Add half of potatoes, mash rest of them and add with remaining ingredients. Heat until steaming hot.
Mix cake mix, 1 egg, nuts and oleo. Press into greased 13 x 9-inch pan.
Brown ground beef with seasonings. Add onion and jalapenos and simmer until onion is transparent. Meanwhile, peel and grate potatoes. Add potatoes to meat mixture. Mix well and simmer for about 5 minutes. Drain well. Heat tortillas in oven or microwave for 2 minutes. Place several tablespoons of meat mixture in center of tortilla. Fold edges up envelope fashion and secure with a wooden toothpick. Burritos should be square when folded. Place burrito carefully into hot oil in large skillet until golden brown on both sides and crispy. Place on paper towels to drain. Serve hot with salsa!
Combine eggs, celery, olives and onions. Season with salt and pepper. Add mayonnaise. Mix well. Scoop out centers of tomatoes and fill with egg salad. Top with additional olive slices and chill.
Cream sugar and Wesson oil. Add eggs and beat well. Sift together flour, salt and soda. Mix cocoa and food coloring. Add vinegar.
Mix water and Kool-Aid. Add Sure-Jell. Cook to boil and add sugar. Cook at rolling boil for 3 to 4 minutes. Seal in jars.
Brown ground beef and drain. Add all ingredients. Mix well. Cover and simmer for at least 2 hours.
Sprinkle the chicken pieces with seasoned salt and cayenne pepper to taste. In gallon storage bag, put the flour and chicken pieces. Shake well and store in the refrigerator, shaking to keep coated. May have to use more flour.
Reserve 1/2 cup of flour to coat cherries, pineapple and nuts before adding to the batter.
Mix well, bake in 2 greased loaf pans at 325° for 60 to 75 minutes or until toothpick comes out clean.
Prepare pastry; line a 10-inch pie dish and chill. Grate all the cheese; toss it with the flour. Melt the butter in a large skillet. Slice onions; saute them very gently in butter until they begin to turn golden, about 1/2 hour. Spread about 1/3 of cheese over bottom of pie dish. Spread the onions over it. In butter that is left in pan, heat tomato slices with chopped basil for 1 to 2 minutes. Arrange tomato slices over the onions. Cover with remaining cheese. Beat eggs with cream; pour mixture over the cheese. If you like nutmeg, sprinkle a little on the top. Bake in a preheated 350° oven for about 35 to 40 minutes, or until the top browns nicely. Serve hot in wedges. Serves 6.
Saute mushrooms in margarine. Add tomatoes, bouillon cube and water; simmer. Just before serving, top hot soup with Mozzarella cheese.
Combine all ingredients but hash browns and potato chips. Blend together until smooth. Fold in thawed potatoes. Pour into greased baking dish (either 3-quart or 10 x 13-inch glass pan). Sprinkle crushed potato chips on top. Bake at 350° for 1 1/2 hours or until slightly browned and bubbly.
Preheat the oven to 300°. Put the boiling water in your blender container and drop in the chocolate. Let it sit for 5 minutes or so. Add the coffee crystals, heavy cream, eggs, Splenda and salt and blend for a minute or so. Spray a 1-quart casserole with nonstick cooking spray and pour the mixture into it. (If you prefer, pour into individual custard cups.) Place the casserole or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 1 hour and 20 minutes. Cool, then chill well before serving. (The chilling makes a big difference in the texture.) Yield: 4 generous servings.
Chop cabbage, peppers, carrots and celery very fine. Put in bowl and set aside. Mix remaining ingredients and pour over the vegetables. Let set in refrigerator for several hours. Goes good with meats.
Bring all liquid items to a boil. Do not overcook. Mixture is ready when drops from spoon look thicker. When sugar is dissolved, add baking soda. Pop the corn (optional, add nuts). While mixture is hot, pour over popped popcorn.
Sprinkle ginger on meat. Sprinkle garlic powder, salt and pepper on vegetables. Thicken chicken bouillon and water with cornstarch. Serve over rice, noodles or soy sauce. Serves 12.
Beat cream cheese, margarine, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine	2 cups flour, baking powder and salt. Add to mixture. Mix remaining 1/4 cup flour with cranberries and nuts. Fold into	batter. Batter will be very thick. Spoon into 10-inch Bundt pan, greased. Bake at 350° for 65 to 70 minutes or	until done. Let stand 5 minutes before removing from pan. Cool. Before serving dust with powdered sugar.
Sort and wash bean mix. Place in Dutch oven. Cover with water 2-inches over beans and soak overnight. Drain beans; add 2 quarts water and next 4 ingredients. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally.
Mix jello, sugar and water. Cool. Add strawberries, banana and pineapple. Fold in whipped sour cream. Chill sour cream before whipping. Chill in refrigerator until firm.
Cream butter, sugar and eggs. Add banana, milk, vanilla and nuts. Stir in soda and flour. Bake in loaf pan at 350° for about 1 hour.
Preheat oven to 350°. Spray baking dish with Pam. Place chicken into the baking dish in a single layer. Sprinkle Italian dressing mix over chicken. One packet will cover 4 to 6 breasts. No other seasoning is needed. Place one thin pat of butter in the center of each breast. Bake until done, about 30 minutes (depending on the size of the chicken breast).
Brown beef, onions and garlic salt and then combine all ingredients. Simmer until ready.
Mix all dry ingredients. Set aside. In separate larger bowl, mix oil, sugar and eggs. Add dry mixture and mix thoroughly. Stir in strawberries and nuts. Pour into two greased loaf pans and bake at 350° for 1 hour.
Fill blender about 2/3 full of crushed ice. Add about 1 1/2 cups of apple juice. Blend until smooth. Add banana, apple, frozen strawberries and sweetener.	Blend all together to make a frozen drink. Serves 2-4.
Combine all ingredients. Make sure to include the clam juice from both cans of clams. Mix well. Bake at 400° for 1 hour.
Mix flour, sugar, baking powder, soda and salt. Add oil; beat 2 minutes. Add eggs, cinnamon and vanilla. Beat in carrots. Add pineapple and pecans. Bake at 325°.
In a small bowl mix cream cheese and crab meat. In a separate bowl, mix remaining ingredients. Pour over unmolded cream cheese mixture. Chill for 1 hour and serve with crackers.
Sift together the first 4 ingredients; cut in shortening. Combine milk and egg; add to mixture just until all is moistened. Add berries and spoon into muffin tins. Bake at 400° for 20 to 25 minutes. Yield: 1 dozen.
Put in casserole and cover with 20 crushed crackers which have been mixed with 1 stick of melted oleo. Bake at 350° for 35 minutes.
Mix orange jello and 1 can crushed pineapple. Heat until jello dissolves. Add cream cheese; stir until it melts. Add apricots. Let it set until it starts to gel. Fold in Cool Whip and the nuts.
In large bowl, combine onion soup mix, water and ground beef. Shape into 8 patties. Grill or broil until done. Makes 8 servings.
Preheat oven 400 degrees. Mix together water, sugar and salt. Crumble yeast into mixture. Stir until dissolved. Then add eggs and shortening. Mix in first by spoon and then by hand, mashed potatoes. Knead until smooth.
Bake cake mix as directed in 9 x 11-inch pan. Simmer pineapple and sugar until syrupy. Spoon evenly over cake including liquid. Let set overnight. Cook vanilla pudding according to directions. Pour over cake when cool. Spread with Cool Whip. Sprinkle with coconut to taste. Add chopped pecans and maraschino cherries, if desired.
Mix all ingredients with a spoon. Sprinkle with cinnamon. Bake 45 minutes at 350°.
Mix together the ground beef, eggs, half of the onion, 2/3 of the garlic, coriander and salt. Shape the mixture into 2-inch balls.
Line 9-inch pie plate with pastry. Arrange peaches in pastry. Sprinkle sugar and nutmeg over peaches.
In a medium bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Set aside. In a large bowl, beat sugar and margarine at medium speed until light and fluffy. Beat in molasses and egg until well combined. Gradually add flour mixture and beat until well blended. Cover and chill for 1 hour. Preheat oven to 375°. Form dough into 1-inch balls. Roll each in sugar, place on greased cookie sheet about 2-inches apart. Bake at 375° for 5 to 7 minutes or until golden brown.
Combine sugar and flour in bowl. Add eggs. Stir in corn, milk and salt. Melt margarine in lightly greased 2-quart baking dish; pour in corn mixture. Bake in 400° oven for one hour or until firm.
Place sugar in heavy saucepan. Add water and cream of tartar. Bring to a boil without stirring. Cook until syrup reaches 240° on candy thermometer. Beat egg whites with electric mixer. Add vanilla and continue beating until almost stiff. Still beating, add sugar mixture in fine stream. It is important to add sugar mixture slowly. Keep beating at high speed until thick. Frosts 2 (9-inch) layers.
In a 4-quart saucepan, combine soup, milk, cheese, garlic powder and powder. Add broccoli and shredded carrots. Heat to boiling, stirring well. Lower heat and simmer 5 minutes until vegetables are tender. Add cooked spaghetti; heat through and serve hot.
Heat oven to 325°. In a large bowl, beat 1/2 cup powdered sugar, margarine and vanilla until light and fluffy. Mix together flour, almonds and salt until dough holds together. Shape into 1-inch balls. Bake at 325° for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly. Roll in powdered sugar. Makes 5 dozen cookies.
Saute onion in butter. Mix all ingredients. Put in buttered casserole dish. Bake at 350° for 30 minutes. Slivered almonds may be added as an option.
Sift together first 5 ingredients. Add remaining ingredients. Bake in loaf or layer pan 50 minutes at 350°.
Saute parsley, peppers and onions in oil. Add tomatoes, mace, curry powder, salt and pepper. Simmer 45 minutes. Add raisins and chicken. Cook 20 minutes longer. Serve over rice with almonds on top.
Slice celery crosswise. Chop onion and saute in a small amount of vegetable oil. Brown ground meat with onion and celery. Add mixed vegetables and water chestnuts. Season with soy sauce. Serve over cooked rice with noodles on top. Soy sauce may be added to individual's taste.
In a buttered casserole, mix together all ingredients. Bake at 350° for 1 hour, until bubbling.
Cook bacon crisp, cool, crumble and set aside. Brown beef and drain. Add cut up onion and green pepper. Cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and bacon except for 2 tablespoons. Put mixture into 8 or 9-inch baking dish; top with remaining bacon. Bake, uncovered, at 350° for 1 hour.
In a large mixing bowl, stir together flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles fine crumbs. Press into a 9 x 13 greased pan. Bake 15 to 18 minutes until light brown.
Brown ground beef, onion and pepper in a skillet. Put cooked rice in a large pot with chopped tomatoes. Add beef, pepper and onion mixture; mix thoroughly. Add tomato juice and cook on top of stove on medium heat until done, about 20 to 30 minutes.
Pour boiling water over Jell-O and stir. Whip in cranberry sauce. Stir in 1/2 cup cold water. Chill until syrupy. Fold in sour cream and nuts. Chill in a Jell-O mold container. Beautiful and delicious. Great at Thanksgiving and Christmas.
Combine ingredients, adding enough flour to hold together. Fry in shortening (drop by tablespoon).
Mix 2 1/2 cups sugar, Crisco, margarine, Karo, salt and milk in	large saucepan. Stir until dissolved over low heat. Place 1/2 cup sugar in heavy pan and stir it until it browns and turns to	syrup.	Add 3/4 cup water to syrup and stir. It will lump, but keep on low heat until it all dissolves. Add to first mixture and cook until it forms a soft ball in cold water. Add vanilla, cool and beat well.
Cut chicken into 1 1/2-inch pieces; set aside. Coat wok or skillet well with cooking spray. Allow to heat at medium high for 1 to 2 minutes. Add chicken and soy sauce; stir-fry 3 to 4 minutes or until lightly browned. Remove chicken, reserving the pan drippings. Drain mushrooms, reserving liquid. Add onions and green pepper to wok; stir-fry 4 minutes or until vegetables are crisp-tender. Return chicken to wok. Stir in water chestnuts and mushrooms.
Saute onion and celery in butter. Add soup, cheese, pimiento, chicken, salt and pepper. Blend well. Sprinkle with garlic salt and simmer 30 minutes. Serve over spaghetti, macaroni or rice.
Prepare macaroni and cheese as directed on box. Slice sausage and broccoli into 1/2-inch pieces and mix with macaroni and cheese, then add soup. Mix thoroughly and bake at 350° for 45 minutes, covered.
Mix all ingredients. Bake at 350° until brown. Add red pepper to taste (optional).
Brown beef lightly in skillet without any added fat, stirring frequently. Add pork and beans, tomatoes and salt. Grease a baking dish. Pour half the mixture in. Cover with slices of onion. Add remaining meat-bean mixture. Top with strips of bacon and sprinkle with brown sugar. Bake at 350° for 45 minutes to 1 hour. Makes 4 servings.
Mix first four ingredients and press into 9 x 13-inch greased baking dish or pan. Bake 12 to 15 minutes in a 350° oven. Mix remainder of the ingredients in bowl and spread on top of the partially baked crust. Bake 20 to 25 minutes at 350°. Let cool; cut in pan.
Stir dry ingredients together in bowl. Beat eggs in another bowl and add cherries and juice from cherries, cooking oil, diced apples and nuts to eggs. Mix well with dry ingredients. Pour into well-greased tube pan and bake in 350° oven for about 1 1/2 hours.
Finely crush 37 Nilla wafers. In bowl, combine crumbs with margarine; press onto bottom and side of 9-inch pie plate. Make pie filling according to package directions for pie using milk. Stand remaining 13 wafers around side of pie plate, pressing firmly against crust. Spread filling into prepared crust. Before serving, arrange fruit slices on top of pie. Serves 8.
Mix together first 3 ingredients. Sift dry ingredients together and add to shortening. Mix alternately with milk. Dough will be very soft. To avoid sticking, rub flour thoroughly with heavy canvas cloth. Turn dough onto cloth, then fold the four corners, one at a time, over the soft dough to lightly coat with flour. With as little handling as possible, roll dough 3/4-inch thick. After rolling, let stand 15 minutes before cutting to make doughnuts easier to handle (this is important). Cut with floured 2 1/2-inch or 3-inch doughnut cutter. Fry until brown in hot fat (375°), turning when first crack appears (turn with spoon handle to avoid piercing doughnuts). Takes about 1 1/2 minutes for total frying of doughnuts. Drain on absorbent paper. Makes 2 to 2 1/2 dozen.
In large bowl, put softened ice cream, crushed cookies and Cool Whip. Mix all together well. Pour into cake pan with lid or foil on it and put into freezer until frozen. Can be made ahead of time. Makes a good dessert for drop in company.
Brown meat and drain off the fat; place in a large baking dish. Add the beans and season with brown sugar, catsup, mustard and vinegar or lemon juice so it is like a barbecue sauce. Bake in a 350° oven for 1 hour.
Preheat the oven to 350 degrees. Melt the margarine in a 9 x 13 baking dish. Sift together the flour, 1 cup of the sugar, salt and baking powder. Blend in the milk. Pour the mixture into the dish. Toss the peaches with the remaining sugar and the cinnamon, then spread them on top of the crust mixture. Bake in preheated oven until the crust rises and turns golden, about 1 hour. Serve warm with the whipped topping or vanilla ice cream.
Saut onion, celery and bell pepper. Add sausage and cook until sausage is done. Drain well. Add all other ingredients, mixing well. Grate Cheddar cheese over top. Microwave, uncovered, for approximately 10 minutes.
Mix all ingredients together. Spread on crackers with garnish of a slice of green olive or carrot.
Place chicken in 9 x 12-inch baking dish. Mix other ingredients. Pour over chicken. Bake uncovered at 350° for 45 minutes. Baste a couple of times.
Mix together in a casserole and bake at 375° for 1 hour and 15 minutes.
Mix sugar, milk and Karo syrup in a large saucepan and cook until sugar melts. Add marshmallows. Cook until turns into soft ball when dropped into cold water.
Bring sugar, margarine and milk to a rolling boil, stirring constantly. Boil 5 minutes, then add peanut butter, marshmallow cream and vanilla. Stir until mixed well. Pour into a greased 13 x 9-inch pan. Cool and cut.
Mix first 4 ingredients and let stand 1 hour. Before cutting fruit, dry with a clean cloth. Scald the pineapple juice in double boiler. Stir in yolks of well beaten eggs. When cold, add whipped cream. Mix with fruit and refrigerate for 24 hours.
Dissolve gelatin in 1 cup hot water. Add pineapple, apple and nuts. Mix together cottage cheese, salad dressing and cream. Add this to gelatin mixture. Let set in refrigerator. Apples will come to the top.
Mix the first	4 ingredients good, then add the water and vinegar. Stir in a little butter while cooking.
Combine ingredients in deep bowl. Toss together and serve with crisp romaine lettuce leaves or tender grape leaves. If you want to be creative add a cucumber, chopped fine, or any garden vegetable to your own liking. Delicious with Syrian bread. Make a pita sandwich!
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Measure oatmeal then put into blender until it turns into powder. Mix with flour, salt, baking powder and baking soda. Mix together all ingredients and add chocolate chips. Grate 8 ounce chocolate bar and add to mixture. Fold in nuts. Bake on ungreased cookie sheet, 2 inches apart. Make golf ball sized cookies. Bake at 375° for 6 to 10 minutes. Makes 112 cookies.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Boil for 5 minutes over medium heat or until candy thermometer reaches 238°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into a greased 13 x 9-inch pan. Garnish with maraschino cherries. Cool at room temperature. Cut into squares.
Heat olive oil in 3 quart pot. Saute garlic and onion until transparent. Add basil and continue sauteing for 2 to 3 minutes. Stir in tomato sauce and continue cooking for 2 to 3 minutes. Cut up tomatoes and add. Salt and pepper to taste. Cook on simmer for 20 to 30 minutes. Remove from heat and stir in soda.
Sift dry ingredients. Mix oil and sugar; add eggs, one at a time, beating after each. Add dry ingredients and mix well. Add carrots, drained pineapple and nuts. Pour into well-greased round cake pans and bake at 350° for 35 to 40 minutes.