HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, blend the prepared salsa and cream cheese. Place in a serving dish and cover. Refrigerate until ready to use. Serve with tortilla chips.
Remove souffle from foil; divide in half with sharp knife. Return half to freezer. Defrost in microwave on High 2 to 5 minutes. Mix in other ingredients. Stuff mushroom caps. Arrange on paper towel-lined plate. Cook on High 1 1/2 to 2 1/2 minutes, rotating plate twice.
Cook hamburger (salt and pepper) and drain. Put cooked hamburger in a large pot. Add vegetables, rice, broth and water. Salt and pepper to taste. Add 1 cup tomato juice, if desired. Cook slowly about 45 minutes.
Mix all ingredients together in a bowl. Form into medium sized balls and fry until brown. Add to the spaghetti sauce. Enjoy! Serves family of 4.
Combine flour, oleo and chopped nuts. Put in pan 9 x 13-inches and bake at 350° for 15 minutes.	Cool.
Combine cream cheese and Marshmallow Creme in a bowl; mix well. Serve in small bowl surrounded by fruit slices. Yield: approximately 2 cups.
Boil potatoes in skins until tender. Cool, peel and cut into cubes. Add other ingredients. Mix and chill.
Cream butter and sugar until light and fluffy. Add eggs and blend. Add vanilla. Blend. Add chocolate and blend. Sift flour well and add alternating with milk and flour. Mix vinegar and baking soda together; add and beat. Pour into two greased and floured 9-inch layer cake pans. Bake at 375° for 25 minutes. Frost with favorite frosting.
Heat oven to 375°. In skillet, brown ground meat and onions; drain and stir in barbecue sauce, beans and corn. Heat until bubbly. Pour into a 2 1/2-quart casserole. Separate biscuits; cut in half crosswise. Place biscuits cut side down over hot meat mixture and around edge of casserole. Bake for 20 to 25 minutes. Last 10 minutes, sprinkle cheese over biscuits. Cook until golden brown. Makes 6 servings.
Heat oven to 350°. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9 or 10-inch spring-form pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. Loosely place aluminum foil over spring-form pan. Bake at 350° for 60 to 70 minutes, or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill. Serve topped with 1 tablespoon of Reddi-Whip lite on each slice. Makes 12 servings.
Combine all ingredients in a 2-quart casserole dish. Bake, uncovered, at 350° for 1 hour.
In a large saucepan or a Dutch oven, brown beef and onions; drain. Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes. If desired, top each serving with cheese, tomato and corn chips. Yield: 10 servings. 2 1/2 qt.
First make graham cracker crust. Melt butter. Add graham cracker crumbs and sugar. Mix and press in bottom of 13 x 9 pan. Put a layer of chocolate chips, a layer of butterscotch morsels, a layer of nuts and a layer of coconut. Then drizzle a can of condensed milk over this and bake at 325° until light brown.
Bake cake as directed on box. While cake bakes, boil pineapple and sugar until syrupy. When cake is done, use a fork to put holes in cake. Pour pineapple mixture on top. Cool cake.
Melt chocolate and butter. Slowly add sugar, milk and salt. Cook over medium heat until slightly thickened. Slowly add condensed milk and stir well. Cook for 20 minutes. Remove from heat. Add vanilla. Let stand until thickened. Store in a covered jar in the fridge. (It goes well with my Poppa's homemade ice cream!)
Melt butter in a 9 x 12-inch pan. Add graham cracker crumbs and mix well. Pat in pan. Bake 10 minutes at 350°. Combine milk and coconut; spread evenly over crumbs. Bake 15 minutes more at 350°.
Bake cake in a 13 x 9-inch pan and cool. Spread crushed pineapple over top. Cover with pistachio pudding and top with Cool Whip.
Beat ingredients at medium speed with electric mixer until well blended. Serve with fruit or pound cake. Makes 3 cups.
Mix well. Chill. Serve. Can also use fruit cocktail, purple grapes and maraschino cherries.
Follow instructions on cake mix. Add milk and cream cheese; beat well. Pour mixture into graham cracker shells. Top with cherry topping.
Melt butter and chocolate over low heat. Add milk and sugar alternately. Stir until thickened. Add salt and vanilla and cool. Store in refrigerator. Makes about 3 1/2 cups. Excellent over ice cream, cake or use as a fondue.
Mix first 3 ingredients to make dough. Bake 20 minutes at 350°. Mix remaining ingredients. Pour over crust and bake at 350° for 25 minutes.
Layer 1/3 of the graham crackers in a 13 x 9 x 2-inch pan. Combine pudding mix and 3 cups milk in a large mixing bowl. Beat at low speed with an electric mixer (about 2 minutes). Fold in whipped topping; spoon half of the mixture on graham crackers. Repeat layers, ending with graham crackers. You may not need all the crackers. Combine sugar, butter and 1/3 cup milk in saucepan. Bring to a boil, stirring constantly. Boil 1 minute, stirring often. Remove from heat. Stir in morsels. Spoon over crackers and top with pecans. Cover and chill 8 hours. Yields 12 to 15 servings.
Mix flour and baking soda. Combine sugars, margarine, pudding mix and vanilla in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoonfuls onto ungreased cookie sheets about 2-inches apart. Bake at 350° for 8 to 10 minutes. Makes about 6 dozen soft cookies.
Put chicken in casserole. Combine rest of ingredients and pour over top. Bake in 350° oven for 1 hour.
Boil and debone chicken (canned chicken meat and broth may be used). Set aside. In a large pot or skillet, heat oil and add flour to make roux. Stir while browning until very brown, almost burned. Add water and stir. Add other ingredients. Cover; let cook for 30 minutes on low to medium heat, stirring occasionally. Add more water, if needed.
Cook vanilla pudding and milk until thick. Add 1 box German chocolate cake mix (dry). Put in 9 x 13-inch greased and floured pan. Sprinkle 1 package chocolate chips and 1/2 to 1 cup chopped nuts over batter. Bake at 350° for 30 minutes.
Salt and pepper chicken pieces generously. Place flour in paper sack, then toss chicken pieces in flour sack. Heat shortening and bacon drippings in heavy skillet (cast-iron is best) over medium-high heat until water drop sizzles. Add chicken, being careful not to overcrowd. Cook, covered, about 15 minutes or until brown creeps up the side of the chicken. Remove cover, turn chicken and continue to cook until browned, about 15 minutes. Drain, uncovered, on paper towels.
Put contents into large mixing bowl and blend well for 2 minutes. Chill for 5 minutes. Pour into cups and serve.
Prepare broccoli as directed on package. Cut into small pieces. Put in a 9 x 13-inch dish. Mix eggs, mayonnaise, soup and cheese. Pour over broccoli. Roll crackers into crumbs, then mix with melted butter. Sprinkle over soup mixture. Bake for 15 to 20 minutes at 400°. Serves 10 to 12.
Brown steak in a nonstick pan. Combine all ingredients in crock-pot. Cover and cook on high for 1 hour, then on low for 8 hours. Yield: 6 servings.
Mix together cake mix, eggs, pudding, oil and water. Beat for 2 minutes. Add chocolate chips. Grease and flour Bundt pan. Bake 40 to 50 minutes at 350°. Cool in pan 15 minutes. Top with powdered sugar. Serve it warm and the chocolate chips will still be melted. It's delicious!
Boil sugar and evaporated milk until forms soft ball. Pour over other ingredients and beat. Pour in greased pan or cookie sheet. Allow to cool. Makes about five pounds of candy. To keep, store in metal container and keep in cool place.
Combine cheese and sugar in large bowl; blend well. Beat in cocoa, scraping sides of bowl and beaters. Beat in eggs and vanilla. Add cream. Blend well. Pour into crust. Bake at 350° for 40 minutes (center will be soft). Cool to room temperature. Chill for several hours.
Spread butter on bread and put on hot griddle about 1 minute on each side. You may sprinkle cinnamon-sugar, if desired.
Mix jello in hot water. Add the mayonnaise while still hot. Mix the remaining ingredients and congeal.
Heat rhubarb and red pop until rhubarb is cooked. Dissolve jello in cooked rhubarb and chill.
Layer in a 9 x 13-inch casserole dish in order as listed. Chill for 2 to 3 hours or overnight.
Melt margarine; mix with flour and nuts. Press in a 9 x 13-inch pan; bake at 400° for 15 minutes. Let cool.
Place grahams in single layer on well-greased 15 x 10 x 1-inch pan. Sprinkle peanuts and chocolate chunks over crackers. Microwave caramels and milk in small bowl for 1 1/2 minutes. Stir. Microwave additional 1 1/2 minutes or until caramels are melted. Evenly drizzle over graham mixture. Bake at 350° for 10 minutes. Cool completely. Cut into squares. Makes 24 squares.
Combine beef, green pepper and onion in large skillet; cook until brown. Stir to crumble. Add remaining ingredients. Put in lightly greased 10 x 6 x 2-inch baking dish. Bake uncovered at 350° about 30 minutes. Yields 4 to 6 servings.
Brown beef (pouring off fat) with chili powder, minced onion, green pepper and garlic powder. Add tomato sauce; set aside. Line baking dish with 10 halves of a can of biscuits that have been split lengthwise. Pour beef mixture over biscuits. Top with other half of biscuits. Sprinkle with grated cheese.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Mix cake mix, melted butter and one egg. Press into bottom of pan. Then mix pumpkin pie mix with 2 eggs and milk. Pour over cake mixture. Bake 40 to 50 minutes or until toothpick comes out clean. Serve with whipped cream.
Fry bacon until crisp and drain. Layer as listed, except mayonnaise, cheese and bacon. Top with mayonnaise, cheese and crumbled bacon.
Cook and stir walnuts in oil in 8-inch skillet until toasted, about 4 minutes. Remove from heat. Remove walnuts with slotted spoon; drain. Sprinkle with salt. Stir vinegar and sugar into oil in skillet. Pour over salad greens and onion; toss. Sprinkle with walnuts. Makes 6 servings. Each serving contains 165 calories.
Combine pineapple juice, sugar, egg yolk and flour in saucepan. Cook until thick; cool about 2 hours. Cook and cool macaroni as directed. When sauce and macaroni have cooled, combine together and add all other ingredients. May add coconut, if desired.
Sift flour, salt and baking soda into mixing bowl. Blend in brown sugar and oatmeal. Cut in the shortening until particles are the size of small peas. Press 1/2 oatmeal mixture into bottom of ungreased 12 x 8 x 2 or 13 x 9 x 2-inch pan. Spread with cherry pie filling. Add balance of oatmeal mixture on top. Press gently with spoon. Bake 25 to 30 minutes at 350° until golden brown. Cut into squares. Serve with cream, warm or cold.
Heat oven to 500°. Pound chicken breasts to flatten. Combine mustard and wine in shallow dish; stir to blend. In another shallow dish, combine bread crumbs and cheese. Toss to mix. Lightly coat a baking sheet with nonstick vegetable spray. Dip chicken into the mustard mixture, turning to coat both sides. Dredge chicken in crumbs to coat well. Place on baking sheet. Coat all chicken breasts. Bake 8 minutes. If crumbs aren't brown enough, place under broiler for 10 minutes. Serves 6.
Mix all ingredients well, then add 3 small jars strained carrot baby food. Pour into greased cookie sheet or cake pan. Bake at 350° for 25 to 30 minutes. Let cool and frost with your favorite frosting.
Combine all these ingredients together in a blender; blend until smooth. Enjoy on a hot summer day!
Mix celery seed, salt, sugar, salad oil and white vinegar together. Drain beans, except kidney beans. Combine beans with onion and green pepper. Pour dressing over and mix. Chill.
Saute garlic and onion in oil. Add chicken or preferred meat. Add soy sauce and oyster sauce, then vegies until crispy cooked (carrots, celery, cabbage, cilantro, snow peas). Add rice noodles; mix and cook for 5 minutes or until done. If juice is not enough to cook noodles, may add broth or water. Add salt and pepper to taste.
Brown ground beef and drain grease. Add packets of seasoning. Mix in tomato juice. Mix in chili beans. Salt and pepper to taste. Sugar made be added if desired. Cook on medium heat.
Boil peanuts, Karo and sugar in microwave 4 minutes on High setting. Remove and stir well. Return to microwave and cook 4 more minutes on High. Remove and add butter and vanilla. Cook one more minute on High. Remove and add baking soda. Quickly pour on greased cookie sheet. Let cool until hardened.
Mix sugar and cinnamon together and put into a bag. Put cut biscuits into the bag and shake to coat the pieces. Put into stem pan. Mix oleo and brown sugar. Pour over biscuits. Bake.
Cream the sugar and butter. Add the beaten eggs and vanilla. Dissolve the soda in sour cream, then add to the creamed mixture. Stir in flour. Roll out quite thin and bake in a moderate oven (375°).
Put strawberry Jell-O and sugar into 1 quart of hot water and dissolve. Add pineapple juice, lemon juice and 1 quart of cold water. Freeze. Take out 2 hours before use and pour 1 quart of ginger ale over punch.
Mix, then freeze all ingredients except the ginger ale. When ready to serve, add ginger ale and mix well. Yields 12 cups.
In glass casserole, mix together the soup, sour cream and mustard. Stir in sausages; cover and cook or roast for 10 minutes or until hot, stirring once during cooking. Serve with toothpicks.
Cook ham hocks in water 1 1/2 hours or until meat is tender and falls off bone. Drain, reserving 1 1/2 cups broth. Let ham cool. Dice and set aside.
Combine ground chuck, egg, crumbs, onions, salt, pepper and oregano. Mix thoroughly. Form into 1-inch meatballs. In skillet combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer, stirring until sauce is smooth. Add meatballs and simmer 1 hour. Keep warm in crock-pot.
Mix first three ingredients. Press into a 13 x 9-inch pan. Bake in 350° oven for 15 minutes or until brown. Cool. Mix next three ingredients and spread over the crust.
Melt margarine. Stir in brown sugar, Karo and salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring. Remove from heat. Stir in vanilla. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Cool. Yields 5 quarts.
Place warm water in a large mixing bowl; sprinkle yeast over water. Add salt and 4 cups of flour; beat until well mixed. Add enough remaining flour to make a stiff dough. Turn out onto a floured board and knead until smooth. Place dough in bowl; cover with damp cloth. Allow dough to almost triple (about 2 1/2 hours). Punch dough down and then allow to rise another 40 minutes. Divide dough into 4 parts. Using palms of hands, roll each part into a 15-inch long roll. Sprinkle cornmeal on cookie sheet. Place rolls of dough over cornmeal. Make a 1/2-inch deep cut down the length of each roll. Let rise for 2 hours. Bake in a preheated 400° oven for 40 to 45 minutes or until done.
Put part of apples in bottom of casserole dish and add 1 cup of sugar. Add the rest of the apples and 1 cup sugar. Spread crumbs over mixture and pour melted butter on top.
Saute onion and celery in butter. Combine chicken, celery, onion, nuts, rice, chicken or mushroom soup, salt, pepper and lemon juice. Mix mayonnaise with water; add to chicken mixture. Gently stir in eggs. Turn into greased 9-inch square pan. Bake at 450° for 15 minutes or until bubbly. Top with potato chips and bake 10 more minutes.
Beat eggs slightly; add sugar, salt, nutmeg and milk. Mash bananas; add custard mixture and lemon juice. Pour into pastry lined pie plate and bake in hot 450° oven for first 10 minutes until firm, then reduce heat to moderate 325° temperature for 35 minutes longer.
Stir all together. Freeze in small jars. Set out of freezer a couple of hours before using. Delicious!
Salt ribs; place in roasting pan, meaty side up. Roast at 450° for 30 minutes. Drain off fat. Top each piece of rib with slice of onion. Pour barbecue sauce over ribs. Reduce heat to 350°. Bake 1 1/2 hours. Baste every 15 to 20 minutes.
Boil potatoes and carrots in 6 cups water. Simmer onion, celery and ham together for 15 minutes in 3 cups water and add 1/2 cup flour. Drain potatoes and carrots; add additional 1/2 cup flour and 1 cup milk. Stir until thickened. Crumble bacon on top.
Preheat oven to 400°. Put the cheese and butter in a food processor; blend until smooth. Add flour and mix well. Roll out to 1/4-inch thickness. Cut the dough into 2-inch squares and wrap a square around each olive, sealing the seams. Place on cookie sheet and bake 15 minutes. Check after the first 10 minutes to see that Puffs don't burn.
Cook noodles; drain water off. Add tuna, peas and celery soup. Mix together. Pour into a casserole dish and bake at 300° for about 30 minutes.
Place ingredients, one on top of the other, in order given in a large sheet cake pan. Bake at 325°, uncovered, for 2 hours.
Mix cheese, milk, butter and garlic salt in saucepan over low heat until melted. Add drained corn and peppers. Bake in buttered casserole dish at 350° until heated through and bubbly. Yield: 10 servings.
Melt the butter; saute the onions for a few minutes. Add the cheese, catsup, Worcestershire sauce, sherry and seasonings. Stir constantly until the mixture is smooth. Add the prepared crabmeat and blend. Serve immediately or refrigerate until ready to serve.
Combine cocoa, sugar, salt and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until it boils; boil one minute. Remove from heat. Blend in butter or margarine and vanilla. Pour into cooled baked pie crust. Quickly press plastic wrap directly onto pie filling; cool. Chill 3 to 4 hours. Garnish with whipped cream.
Mix all ingredients together with hand or mixer. Pour into 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Do not overbake. When out of oven, cake will be soft.
In a bowl, combine apple, grapes, strawberries, celery and raisins. Toss gently. Fold in yogurt. Cover and chill. Just before serving, stir in sunflower seeds. Serve on lettuce leaves.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Top with noodles. Pour tomatoes and water over all. Sprinkle with cheese. Cover and cook on low for 4 hrs or until noodles are tender.
Heat oil in wok or large frying pan. Add cabbage and peppers. Cook, stirring constantly, for 2 minutes, lowering heat if cabbage begins to brown. Stir in ginger root, sugar and salt. Add broth. Cover and cook 2 to 3 minutes or until barely tender. Season with soy sauce. Serve immediately. Makes 4 servings.
Night Before: In large bowl, combine milk, soup, uncooked cavatelli, peas, chicken, onion, cheese, 3 hard-cooked eggs (sliced) and the salt. Mix well. Refrigerate overnight, tightly covered.
Add first 6 ingredients together and cream. Add the last 6 ingredients. Put enough flour on table to roll out, if you like them rolled out, or put 1 teaspoon on ungreased cookie sheet. Cook at 350° for 8 to 10 minutes. Put on cookie rack to cool.
Cook potatoes, onions, carrots, garlic salt and celery seed until potatoes are done. Add enough water to cook noodles. When noodles are done, add bacon, parsley and milk. Cook until steaming, then serve. Season to taste. Do not let soup boil after adding milk so it will not curdle.
Mix ground beef with cracker crumbs, egg, milk, onion and spices. Pack lightly into casserole or loaf dish and cover with wax paper. Cook 5 minutes on Medium-high, then top with ketchup. Cook 15 to 20 minutes more on Medium-high, rotating once. Let sit 5 minutes before serving.
In 13 x 9-inch pan, bake cake, according to directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, 20 minutes approximately.
Mix egg, sugar and milk and dip slices of bread in. Fry in pan.
Cream oleo and sugar; add flour and salt, then vanilla and nuts. Chill. Roll in 1-inch balls. Place on cookie sheet 1 inch apart. Bake at 300° for 12 to 14 minutes. Do not brown. Roll in powdered sugar while warm.
Bake or boil chicken until done. Debone and dice. Cut tortillas into 1-inch strips. Mix together soups, milk, broth, onion, salsa, chiles, olives and cheese. Reserve 3/4 of the cheese for topping. In a large oiled casserole dish, layer half of the ingredients starting with the tortillas, then chicken and finally sauce. Repeat, ending with the sauce. Bake, uncovered, in a 300° oven for 1 1/2 hours. During the last 15 minutes of baking, top the dish with remaining 3/4 cup of cheese. Serves 6 to 8.
Peel and slice tart apples. Place in flat Pyrex pan. Boil the water, margarine and cinnamon for 2 minutes. Pour over quartered apples; bake about 1 hour in 350° oven.
Roll dough into balls. Dip them in sugar (coat them well). Place on ungreased cookie sheet and pat flat. Bake at 325°.
Mix baking powder with water and set aside. Cream sugar and shortening well. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to cream mixture alternately with milk. Beat in water and baking powder with flavoring last. Bake in greased and floured tube cake pan for 2 hours at 300°. This cake makes a crunchy top and will stay moist for days.
Melt butter or oleo in a saucepan. Add; cover and simmer for 20 minutes the onions and carrots. Stir remaining ingredients in and heat to serving temperature.
Slice a layer of rhubarb 2 inches thick into a 9 x 9-inch baking dish and pour first 4 ingredients over it. Mix the remaining ingredients and pour over the first part. Bake for 30 minutes at 350°. Serve with whipped cream or ice cream. Yummy!
In saucepan melt butter and saute vegetables lightly-don't overcook. Remove from heat and cool completely, transfer to bowl. Blend together oil and vinegar and pour over vegetables, salt and pepper to taste. Cover and refrigerate overnight.
Boil chicken for 1 hour or until tender. Set aside to cool slightly. In a medium saucepan, stir together the soup, milk and broth. Bring to boil. Remove from heat and stir in sour cream, if desired. Break chicken into pieces and stir into soup mixture. Pour into a 13 x 9-inch casserole dish.
In double boiler, melt butter. Blend in flour, salt and pepper, stirring until smooth and bubbly. Stir in milk. Bring to slightly boil, stirring constantly until thick.
Mix all ingredients well except tortillas. Spread thinly on the flour tortillas. Roll like a jelly roll and refrigerate. When ready to serve, cut into 1/2-inch slices.
Combine all ingredients, mixing well. Bake at 400° for 1 hour and 30 minutes.
Place meat into a large saucepan or wok after heating oil. Cook on medium heat until cooked through. Add flavor packets from the noodles with about 4 teaspoons soy sauce. Add the vegetables and squirt lemon juice and more soy sauce onto the mixture. Continue stirring until all vegetables are cooked. Boil noodles and drain. Add noodles to meat and vegetables, along with 2 teaspoons lemon juice and soy sauce. Stir together until all noodles are covered with "sauce." Place on a serving platter with wedges of lemon.
Let cream cheese come to room temperature. Chop green part only of green onions; add to cream cheese. Add seasoned salt, Worcestershire sauce and nuts and mix well. Form into ball with wet hands. Roll in meat mixture and serve with assorted crackers.
Cook pork roast in 1/2 cup water in crock-pot with cut up onion for 8 hours on low. Cool. Tear apart, discarding fat. Shred and place back in crock-pot. Add bottle of barbecue sauce. Cook on low for 2 to 4 hours. Serve over corn cakes or on buns.
Stir together. Pour in glass 13 x 9-inch pan. Cover top with Cheese Nips and 1 stick melted butter. Bake at 350° for 45 minutes or longer.