HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook limas slightly less than normal time; drain. Place half of limas in a 1 1/2-quart buttered casserole. Add can of asparagus (drained) on top of limas. Add half of the water chestnuts. Add half of the mushroom soup and sprinkle with half of the cheese. Repeat layers. Top with buttered crumbs and bake at 350° for about 40 minutes. Serves 4.
Cook rice according to package directions. Add chicken on top, then add vegetables on top of the chicken. Slice mushrooms and add with other vegetables. Simmer until liquid from rice is absorbed. This is attractively prepared in an au gratin pan or Corning type serving dish. (Real good and easy.)
In saucepan, combine first 5 ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender. Stir in 2 1/2 cups milk, then the corn.
Mix flour, salt and baking powder in very large mixing bowl. With hands, break in Crisco until fine. Add water a little at a time until a soft, non sticky dough is formed. Knead several times; let sit 5 to 10 minutes. Make dough balls; roll each dough ball out. (Size will depend on size of your ball). Cook on an ungreased griddle or Teflon skillet (electric skillets work very well). Skillet should be on medium high. Cook them as you roll them or they will dry out. Cook first side about 20 seconds, turn and cook other side 30 to 40 seconds, turn to original side and finish cooking about 30 seconds. Only turn 3 times or tortillas will be hard. Makes about 60 tortillas. I divide into dozens, wrap in foil, store in baggie and freeze. They are ready to use just thaw at room temperature. To warm just heat quickly on skillet. Microwaving to warm temperature works if you put between paper towels otherwise they become dry and "rubbery".
Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes. Cut squash in half lengthwise. Scoop out pulp. Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz. Mix with a fork. Stuff mixture into squash shells. Sprinkle with paprika and bake at 325° for 15 minutes.
With rolling pin or hand rinsed in water, flatten beef to 12 x 8-inch rectangle. Mix remaining ingredients well. Spread lengthwise down center of beef. Roll up jelly fashion and place, seam side down, in greased shallow pan. Bake in preheated 350° oven for 30 minutes or until done. Let stand for 10 minutes before slicing. Serves 4 to 5.
Blend together over medium heat: sugar, peanut butter and syrup until mixture is thin. Remove from heat. Stir in corn flakes. Mix until flakes are well coated with the peanut butter mixture. Drop by teaspoonfuls on wax paper. Cool 10 minutes.
Combine all ingredients by hand. Shape into balls. Place on ungreased baking sheet. Bake at 350° for about 15 minutes.
Boil sweet potatoes in jackets. When done, slice and place in bowl. Combine butter, sugars, pineapple, vanilla flavor together in pot. Cook until syrupy. Sprinkle sliced potatoes with nutmeg. Pour syrup over sliced sweet potatoes. Bake in 350° to 375° oven until candied.
Cut candy orange slices into small pieces in 1/2 cup flour. Cream butter and sugar. Add eggs, salt and baking powder to sifted flour. Add vanilla and orange slices. Drop from spoon onto greased cooking sheet. Bake at 375° for 10 to 15 minutes.
Empty cake mix into large bowl; add gelatin and water. Beat vigorously for 5 minutes. Add eggs and beat again. Add oil and mix well. Bake in 9 x 13 pan until cake shrinks from sides. As soon as cake comes out of oven, insert table fork completely into cake approximately every inch. Pour glaze over cake while still hot.
Beat eggs until thick and lemon colored. Gradually add sugar, then softened cream cheese. Beat until smooth and creamy. Grease glass pie pan and fill. Bake in 350° oven for 20 to 25 minutes. Cool for 1/2 hour.
Beat egg yolks real fluffy, then beat in sugar, beating well as added. Then beat in water, vanilla and lemon extract, then add flour sifted with baking powder and salt. Put in angel food cake pan. Bake at 375° for 30 to 35 minutes or until done. Cool as for angel food cake.
Melt butter; blend in sugar. Add beaten eggs and mix well. Add 2 cups flour and baking powder. Mix in lemon extract. Cut fruit up and pour 2 cups flour over; coat real good. Fold into your batter. Bake at 300° for 1 1/2 hours, then at 350° for about 30 minutes.
Cook spinach and drain. Add sour cream and onion soup. Brown sesame seed in 1/4 pound butter or margarine. Combine both mixtures and bake in uncovered casserole at 350° for 30 minutes.
Mix dry ingredients together and set aside. Cream butter and shortening. Add sugar and mix well. Add eggs and half of dry ingredients, then add milk and beat well. Add remainder of dry ingredients and beat well. Add vanilla and continue to beat well. Pour into ungreased tube pan. Bake at 350° for 60 to 70 minutes. Allow cake to cool for about an hour before removing from pan. Sprinkle with confectioners sugar, if desired. Will keep well in freezer or for 1 to 1 1/2 weeks, wrapped well, in the refrigerator.
Combine brown sugar, sugar and cinnamon. Drop in biscuits. Stir and put into Bundt pan. Pour margarine over. Bake at 375° for 30 minutes.
Melt butter and peanut butter together. Mix confectioners sugar and work together until desired thickness is reached. Pack into dish and refrigerate for about 1 hour before cutting into desired number of pieces.
Mix and cook until thick and bubbly. Slice apples and place into 7 quart jars. Pour mix over the apples; seal and cook in hot water bath for 20 minutes or pressure at 10 pounds pressure for 5 or 10 minutes.
Break spaghetti into 3 pieces. Drop into boiling water. Cool and drain. Add remaining ingredients. Mix well. Refrigerate overnight before serving.
In a mixing bowl, cream butter and sugar; add eggs and mix. Stir in cocoa, flour, vanilla and salt. Spread in a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool. Spread Marshmallow Creme over top. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator. Yields 3 dozen.
Cut Crab Delights in half or shred. Combine with mayonnaise, celery and onion. Refrigerate until ready to use. Serve with crackers.
Mix well dry ingredients (flour, sugar and cocoa) and make 3 holes (1 for the oil, 1 for the vinegar and 1 for vanilla). Pour all water over entire ingredients. Beat until smooth. Bake at 350° for 45 minutes to 1 hour.
Mix first 4 ingredients and pour over chicken breasts. Sprinkle with paprika. Bake 1 1/4 hours at 350°. Serve sauce over noodles or rice as well as chicken.
Combine sugar, salt, 1/4 cup cherry juice and food color in a saucepan. Cook to a rolling boil. Add cherries and butter. Cook 2 minutes. Make a smooth paste of cornstarch and 1/4 cup cherry juice. Add this to cherry mixture and stir well until thickened. Cool before adding to pie shell.
Debone	chicken and cut into bite-size pieces. Mix together the following: chicken, soup, sour cream, broth and dressing. Place in buttered casserole and bake at 350° for 30 minutes.
Melt butter in a large saucepan. Add onions; cook until tender and golden brown. Add broth, water, Worcestershire sauce, onion powder, garlic powder, Accent and pepper. Bring just to a boil. Immediately reduce heat; cover and cook for 45 minutes.
Mix with hands. Roll into ball and chill. Then roll in 1/2 cup chopped nuts.
Combine all ingredients in large bowl. Knead until smooth and elastic. Separate into 4 balls. Roll out on floured board to 1/8-inch thickness. Cut into 2-inch squares. Fill with desired filling and pinch edges to seal. Drop pierogi into boiling water and boil until pierogi rises to the top. Remove with strainer. Good to fry in butter. You can freeze pierogis and use as you want.
Cut oleo into flour as for pie crust. Add pecans. Press into bottom of 9 X 13-inch pan. Bake at 350° for 20 minutes. Cool.
Trim crusts off of bread. Butter and salt on both sides. Cut in cubes. Bake on cookie sheet for 20 to 30 minutes or until brown in 350° oven.
Melt butter in 9 x 13-inch pan. In mixing bowl, beat eggs, milk and then dry ingredients. Stir in cheese and spinach. Spread mixture in pan. Bake at 350° for 35 minutes. Cool 20 minutes, then cut into 1 1/2-inch squares for appetizers or 4-inch squares for luncheon dish. Serve at room temperature.
Fry potatoes in Pam slowly for 10 minutes, stirring occasionally. Season with a little salt and pepper. Put potatoes in a shallow 1 1/2-quart baking dish. In same skillet you cooked the potatoes, cook the ground beef or turkey and onion until the meat loses its pinkish color, breaking it up with a fork and drain. Put the meat mixture on top of the potatoes. Cover with spaghetti sauce. Bake in a preheated 350° oven for about 45 minutes. Makes 4 to 6 servings.
Mix the first 4 ingredients like pie dough and pat in a 9 x 12-inch pan. Bake 15 minutes at 350°.
In a microwavable bowl cut Velveeta into 2-inch cubes. Pour Ro-Tel tomatoes over cut cheese. Microwave on High for 3 minutes. Stir and microwave for another 3 minutes or until completely melted and bubbly.
Prepare jello with 1 cup boiling water and 2 cups juice drained from apricots and pineapple. Save remaining juice. Add chopped apricots and crushed pineapple. Pour in 9 x 13-inch Pyrex and chill until firm. Cook sugar, flour, slightly beaten egg, remaining juice and margarine until thick. Cool and fold in Dream Whip. Spread on jello and sprinkle with grated cheese.
Wash chicken and pat dry. Salt and pepper it. Fill a baggy with eggs and water. Shake chicken in the baggy (1 piece at a time). Fill another baggy with flour and cheese. Shake chicken in the baggy (1 piece at a time). Pam the pan; place the chicken in the pan and dot butter. Bake about an hour at 375°, turning once after 1/2 hour.
Spread crescent rolls on ungreased cookie sheet. Bake at 350° for 5 to 7 minutes; cool. Spread topping over crust; add vegetables. Top with grated cheese (Cheddar or whatever you prefer). Let set in refrigerator overnight.
Combine all ingredients. To serve, add 1 Tbsp. mix to a cup of hot water.
Mix all ingredients well. Heat over low heat for 5 minutes. Pour over meat that has been browned and bake according to meat. This sauce goes well with beef or chicken.
Put in greased baking dish and top with prepared bread. Sprinkle with cinnamon and sugar and bake for 20 to 25 minutes in 450° oven.
Cream well sugar, eggs and shortening. Sift dry ingredients together. With creamed mixture in bowl, alternately add dry ingredients and the coffee, molasses and hot water mixture until smooth. Bake in 10 x 14-inch pan for 15 minutes at 375°. Cool and frost with thin butter icing.
Clean and debone salmon. Mash salmon together with meal, flour and black pepper. Add mayonnaise until desired thickness. Fry in nonstick pan 20 to 25 minutes or until done.
Cream shortening, sugar and eggs. Add dry ingredients and mashed figs. Mix well; add nuts. Pour into well-greased and floured tube pan. Bake 1 hour more or less. Do not cut for at least 24 hours. This freezes well.
Mix in gallon container. Fill with water. May make up other half package Kool-Aid. Freeze in ice tray and add to punch.
Mix first 3 ingredients until crumbly; press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Beat the next 5 ingredients for 2 minutes. Pour over crust and bake at 350° for another 20 to 25 minutes.
In thick walled pot over medium heat, melt sugar, evaporated milk, butter, salt and chocolate. Add coconut and pecans. Cook for 18 to 20 minutes over medium heat to low heat. Remove from heat. Add vanilla extract. Cool slightly. Scoop onto waxed paper laid over paper towels with a small ice cream scoop. Makes 28 to 32 pralines depending on size of scoop. For firmer pralines, decrease butter by 1/2 stick.
Excluding brisket, mix all ingredients together in a large bowl. Place brisket in marinade. Cover and put into the refrigerator. Marinate overnight. The next morning, before going to school, pour all of the marinade in the crock-pot and place the brisket in the crock-pot. Turn the crock-pot on low and cook approximately 8 hours or until you get home. The brisket should fall apart. It's yummy!
Saute onions and peppers in oil until tender. Add ground chuck and just brown it. Add tomato sauce, spices, salt and pepper to taste. (You may want to increase the quantity of garlic powder and chili powder if you like spicy chili). Simmer over low heat for 1 hour. Add kidney beans and continue to simmer for another 30 minutes. Add cheese and stir gently until melted.
Grate cheese. Combine all ingredients. Form into a ball. Roll in chopped nuts if desired. The longer this is refrigerated, the spicier it will become.
Remove chicken from bones. Place in buttered casserole. Pour broth and soup over chicken. Mix margarine, flour and milk. Spoon over other ingredients. Bake at 400° for 35 to 40 minutes or until brown.
Using a food processor or chopper, chop crabmeat until minced. Set aside. Slice cream cheese lengthwise and lay the halves down side by side on a serving dish or tray. Using a spoon, smooth the "seam" between the cream cheese halves and along the entire outer edge to blend down to the serving dish. Next, take the reserved crabmeat and spread it generously over the cream cheese, being sure to press it firmly and evenly. Pour the seafood sauce directly over the center of the "spread" allowing the sauce to drizzle toward the corners. Garnish top of spread with the reserved crab strips. Place "Toasteds" all around and it's ready to serve! Be sure to set out plenty of table knives for your guests. Everyone will "crowd" this appetizer!
Mix margarine and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on greased baking pan. Bake at 350° for about 15 minutes until lightly brown. Makes 3 dozen.
Combine all ingredients; blend well. Add dressing as directed on package last. Chill well.
In a saucepan combine all ingredients, heat until butter melts and the mixture is smooth.
Combine all ingredients except crackers and mix well. Top each cracker with 1 teaspoon mix and place on paper towel lined plate. Microwave for 60 seconds; turn plate often to melt cheese.
Mix all ingredients together and pour into pie shells. Bake at 350° for 15 minutes, then turn down to 325° for 45 to 60 minutes.
Coarsely chop 1 1/2 cups nuts. In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mixture is warm; remove from heat. Stir in eggs, flour, vanilla and chopped nuts; pour into prepared crust. Bake at 350° for 50 minutes, or until center is firm.
In large bowl, combine all ingredients (except powdered sugar); stir until well blended. Shape into balls. Roll in powdered sugar. Store rum balls in tightly covered container.
Cream shortening and margarine together, blending well. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and salt together and add alternately with buttermilk, mixing well. Add lemon extract and blend with mixer at lowest speed. Add soda and hot water. Pour into spout pan. Bake for 1 hour and 15 minutes at 325°.
Mix well and store in airtight container. Use 1/3 cup mix to 1 cup hot water.
Mix squash, onion, salt and pepper; set aside. In second bowl, beat eggs, then add oil, Bisquick, cheese and parsley; mix well. Add squash mixture; mix thoroughly. Pour into greased 8 x 8-inch dish and bake at 350° for 20 to 30 minutes, until golden brown and set in middle. Serve while hot.
Combine first 4 ingredients, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet. Broil until golden brown. Yields 4 servings.
Brown meat and 1/4 cup onion in skillet. Place catsup, chili powder, salt and beans in blender. Turn blender on high for 30 seconds. Add mixture to meat and heat. Garnish with cheese, 1/4 cup onion and the olives. Makes 1 1/2 cups. Serve hot as a dip for corn chips.
Mix all ingredients in order listed in blender. Mix for 18 to 20 seconds. Pour into a well-greased 9-inch or 10-inch pie plate. Bake at 300° for approximately 40 minutes.
Put meat in skillet and cook until done. Drain off fat. Add onion, celery and green pepper. Cook slowly until done. Add other ingredients and simmer for 20 to 30 minutes.
Cook meat and seasoning mix as directed. Cool. Mix all vegetables and cheese together. Add chips and dressing just before serving. Yum!
Make roux with flour and butter. Add garlic, onions, bell pepper and celery. Cover and cook until transparent. Add water, tomato sauce and okra. Simmer until done. Add seasoning, shrimp, oysters and crab. Simmer 2 hours and serve over rice.
Cover raisins, nuts and fruit with flour to keep from sinking to bottom of pan. Mix all ingredients together, adding soda last. Bake in a greased and floured tube pan at 300° for 2 1/2 hours. Do not open oven door. Remove from pan when cooled.
Beat cheeses until fluffy. Beat in onion and Worcestershire sauce. Cover and chill 3 to 4 hours. Mold cheese in a large ball. Roll in parsley or pecans. I usually use pecans.
Cook chicken breasts with fat and skin. Use enough water to cook for broth needed. Debone, remove skin and fat and cut in small chunks. Cut sausage in thin slices.
Cream the shortening and gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Spread Custard Filling between layers and spread top and sides with Snow Peak Frosting. Sprinkle with coconut. Yields one 4-layer cake.
Heat oven to 325°. Grease a 10 x 1/2-inch pie plate. Mix apples, cinnamon and nutmeg. Turn into plate. Beat sugar, milk, baking mix, eggs and margarine until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes. Makes 8 servings.
Cream oil, sugar and add egg yolks beaten with water. Add grated carrots. Sift dry ingredients together and add to Wesson oil mixture. Fold in stiffly beaten egg whites. Bake in three layer pans at 350° for 30 minutes.
Brown sausage and hamburger and drain. In crock-pot, melt cheeses. Add meat, soup, tomatoes, green chilies and onions. Mix well and serve hot.
Cut off root ends of onions. Peel, rinse and cut off 1/2-inch slice from top of each. Put onions in boiling salted water to cover in a large saucepan. Cook 10 to 15 minutes or until onions are slightly tender. Drain well and cool.
Mix together. Use 2 to 3 heaping teaspoonfuls per cup of coffee. Store in airtight container.
Mix all ingredients. Add sauce to boiled, peeled and cooled shrimp; blend until well coated. Refrigerate, covered, at least 45 minutes. Serve on shredded lettuce, topped with a tomato slice and shrimp with sauce (6 or 8 shrimp if good sized, about 40 to 50 count). Serves 6 to 8.
Combine first 4 ingredients; mix well. Slice bread in half lengthwise. Spread cheese mixture on bread. Broil 6 inches from heat 2 minutes or until bubbly.
Preheat oven to 325°. In medium mixing bowl, combine milk, honey, egg whites, vanilla and cinnamon. Beat with rotary beater or hand mixer until smooth. Stir in rice, raisins and dates. Spoon mixture into custard cups. Sprinkle lightly with nutmeg.
Dissolve jello in 2 cups boiling water. Boil pineapple, sugar and 1 cup hot water. Mix the jello and pineapple mixture together. Cool and refrigerate until partially jelled. Whip together Dream Whip and cream cheese. Blend with celery and nuts (if desired). Fold into partially jelled jello and refrigerate overnight.
Bring water and margarine to rolling boil. Remove from heat and add almond flavoring. Add flour, beating until smooth and stiff. Add eggs one at a time, beating well after each addition. Spread this on top of crust, being sure to spread to edge. Bake 50 minutes at 350°. Cool. Frost with thin icing. Cut crosswise in 2-inch strips.
In a saucepan, combine the brown sugar, granulated sugar, milk and oleo. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes. Remove from heat, add the Marshmallow Creme, butterscotch morsels and the chocolate morsels, stir until morsels are melted and mixture is smooth. Blend in the vanilla and walnuts. Pour into a greased 9-inch square pan. Chill until firm. Yield: about 2 1/2 pounds.
Place rice in saucepan. Cover with one inch of water. Bring to a boil and simmer rice until it absorbs water. Add 1 3/4 quarts milk and cook slowly until rice is tender. Mix remaining ingredients in bowl. Add to rice mixture. Cook until thick. Use a wire whisk vigorously, it makes it creamy. Add raisins. Be very careful. Do not cook fast, it will scorch and burn.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle bacon, cheese and onion into pie plate. Beat remaining ingredients together until smooth. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean (35 to 40 minutes). Let stand for 5 minutes before cutting. Makes 6 servings.
In the top of a double boiler, put in butter, onions and celery, then stir. Cook 5 minutes. Stir in flour, milk, salt and pepper. Cook for 15 minutes, then serve hot with croutons. Serves 4. (Makes 4 cups.)
Mix together eggs, oil, sugar and pumpkin. Add flour, salt, baking powder, soda and cinnamon. Put in ungreased 15 1/2 x 10 1/2 x 1-inch pan. Bake 25 minutes at 350°. Cool and ice.
Place beans (kidney and peas) and vegetable mixture in large cooking pot. Add 5 cups water; bring to boil. Cover and simmer 2 hours until beans are tender. Stir frequently. Remove skin from sausage; break into small pieces. Brown in skillet. To cooking pot, add bouillon cubes, seasoning spices, 7 cups of water, tomatoes and coked sausage. Bring to boil; simmer 30 minutes. Add macaroni. Simmer 30 more minutes. Add salt and pepper to taste. Stir frequently.
Grease a 9-inch square pan. Blend butter, 1/4 cup brown sugar and 1 1/4 cups flour. Spread on bottom of pan. Bake at 325° for 20 minutes.
Combine the first 4 ingredients and form into 1-inch meatballs. Brown in skillet, then drain.
Boil water in a large pan. Place lasagna noodles in with salt and oil (1/2 teaspoon). Stir often to keep from sticking. Brown beef and sausage. Warm sauce. Add cooked meat. Simmer. Mix together cottage cheese, Ricotta, Parmesan and 1/4 cup shredded mozzarella. When noodles are lighter in color, they are done.
Mix all three ingredients. Mixture will be dry. Form in 1-inch balls and place on cookie sheet. Bake in preheated 375° oven for about 15 minutes.
Mix cornmeal, flour and soda. Mash squash; mix with egg, onion and buttermilk. Add to dry ingredients. Drop by teaspoon into hot deep fat.
Puree berries if desired. Add sweetener. Put cottage cheese and lemon juice in blender and liquify. Mix this mixture with berries and beat until smooth with rotary beater. Transfer to shallow container. Cover with wax paper and freeze firm for 2 to 3 hours. Makes 4 servings.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Place rice in the bottom of a 9 x 13-inch pan. Sprinkle onion soup mix over rice. Season chicken and place in pan. Frost chicken with cream of chicken soup. Carefully pour 2 1/2 cups of water in pan. Bake at 350° for 1 1/2 to 1 3/4 hours.
In a large saucepan, break up tomatoes; sprinkle with baking soda. Bring to a boil. Add salt, pepper and milk; heat thoroughly. Do not boil.
Mix lemon gelatin with 1 cup boiling water. Set aside. Heat 1 cup water (use pineapple juice if desired) to boiling; add marshmallows and cream cheese; cook until combined. Stir in lemon gelatin and pineapple. Remove from heat, let set. Prepare dessert topping, fold into cheese mixture. Pour into 9 x 12-inch pan. Prepare raspberry gelatin according to directions. When lukewarm, pour over cream cheese and refrigerate until set.