HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together soups, milk, onion and chilies. Stir in chicken and broth. Grease casserole dish and spread half the tortillas in bottom. Spread half the chicken mixture over the tortillas, then half the cheese. Repeat. Refrigerate for 24 hours and bake for 1 1/2 hours at 350°. Serves 6.
Mix together and put into a 9-inch pie plate. Sprinkle Parmesan cheese on top. Bake at 350° for 20 minutes. Serve with crackers.
Cream margarine and brown sugar. Add eggs. Mix together baking powder, flour and salt. Add dry ingredients to creamed mixture. Add nuts and chocolate chips. Mix together and pour into a 9 x 13-inch greased pan. Bake 20 to 30 minutes at 350°. When cool, cut into squares.
Cream butter and sugar; add egg. Sift dry ingredients together. Combine bananas and buttermilk or yogurt, stirring just enough to mix. Add dry ingredients alternately with banana mixture. Stir in nuts; pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes.
Cook first 3 ingredients until tender 10 minutes. Dissolve jello in mixture. Let set until cool and thickened. Add celery and nuts. Chill.
Slice cukes in thin rings; do not pare. Cut peppers in thin strips. Cut onion in thin rings. Dissolve salt in ice water and place over vegetables. Let stand 3 hours and drain. Combine vinegar, sugar and spices and bring to boil. Add drained vegetables and heat to boiling point. Do not boil. Pack in sterilized jars and seal.
Clean corn. Cut off cob (raw). Mix all ingredients together and cook until almost done. Cool and freeze.
Mix flour and milk until smooth. Cook slowly until thick (medium-high heat). Remove from heat and refrigerate until cool. Mix cold mixture with margarine and Crisco. Blend altogether at low speed and add salt. Beat at high speed until smooth and fluffy. Blend in sugar (high speed) 1/4 at a time. Add vanilla and beat 1 minute at high speed.
Microwave 3 to 5 minutes or until chips melt. Stir, pour in pan and refrigerate.
Combine all ingredients; stir and mix well. Cover. Chill until ready to be used. Yields approximately 3 cups.
Break up noodles and boil in salted water. Drain and toss with oleo. Beat eggs. Add ricotta cheese, eggs, sugar and flavoring. Add milk and noodles. Combine all. Butter 9x13 pan. Pour in and dot with butter. Bake at 375° for 1 hour. Turn off oven when edges are brown and leave pan in oven for 5 mins.
Melt chocolate morsels over hot water in double boiler. Stir in condensed milk. Transfer to large bowl. Add noodles (chow mein), nuts and raisins. Mix well. Drop by spoonfuls on wax paper-lined cookie sheet. Chill until firm. Store in refrigerator in hot weather. Makes about 5 dozen.
Mix jello with boiling water; add raspberries. Add applesauce. Mix well. Allow to set in refrigerator. Remove and place marshmallows on top and then top with sour cream.
At least 3 days before serving, beat together flour, 1 cup sugar, butter (softened), vanilla and egg yolk. Press batter into a greased 10 x 15-inch baking sheet. Beat the egg white and brush over the batter. Sprinkle with sugar and chopped pecans. Bake at 275° for 3/4 to 1 hour. If bars don't look sugared, lightly sugar again. Cut into bars while hot. Store tightly covered.
Mix pretzels, sugar and melted butter into 9 x 13 pan. Bake 10 minutes at 350°. Cool. Mix cream cheese, whipped topping and powdered sugar. Spread on pretzel layer. Dissolve Jell-O in 2 cups hot water. Add frozen strawberries, then crushed pineapple (optional). When partially set, pour on top of other 2 layers. Refrigerate.
Combine water, salt and rice; cook 12 minutes. Add soup mix; cook 3 minutes. Do not drain. While rice, etc., are cooking, cook sausage until well done; drain. Mix all ingredients together and put into casserole. Cover with foil and bake in a 250° oven for 2 hours.
Use an 8 or 9 x 4-inch casserole. Cook manicotti as directed. Saute hamburg in olive oil until brown. Mix thoroughly with egg, cheese, bread crumbs, parsley and seasonings. Stuff manicotti. Cover bottom of casserole with spaghetti sauce, then arrange manicotti over sauce and cover with remaining sauce. Sprinkle with grated cheese. Bake at 350° for 20 to 30 minutes.
Preheat oven to 375°. Separate crescent rolls into rectangles. Spread with a thin layer of uncooked sausage. Top each rectangle with either cheese or mustard (about 2 tablespoons). Roll (from short end). Chill until firm. Thinly slice each roll (10 slices). Place on ungreased baking sheet. Bake for 15 to 20 minutes or until brown. Serve warm or hot.
In small saucepan, stir together sugar, cornstarch, salt and orange peel. Slowly stir orange juice into mixture. Add butter. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Pour over sweet potatoes. Cover; bake for 1 hour at 400°.
Mix beans, diced onions, brown sugar and syrup together. After mixing, lay 3 slices of bacon on beans and bake at 400° for 1 hour, depending on oven temperatures. May need to bake 1 hour and 20 minutes. Will serve approximately 12 people.
Mix all ingredients together and put in casserole dish. Put Cheese Nips on top. Bake at 350° until hot and bubbly.
Mix all ingredients except lettuce and pita bread; cover and refrigerate at least 1 hour. Spoon chicken mixture into pita halves. Garnish with lettuce leaves. Makes 6 servings.
Sift dry ingredients together in large bowl. Add all other ingredients and stir until mixed; do not beat. Bake in a greased and floured 10 in tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes.
Mix first 3 ingredients and put in greased dish. Mix remaining ingredients and press on top of fruit mixture. Bake 1 hour at 350°.
In large mixing bowl, combine lamb and hamburger meat. Add 2 eggs, V-8 juice and crumbled brown bread. Mix items together. Add seasonings to include dry mustard, garlic salt, black pepper, cumin, thyme and basil. Combine all meat and seasonings; add Worcestershire sauce and Tabasco sauce. Form into a meat loaf; cover top with tomato sauce. Place in oven at 350° for approximately 50 minutes.
Measure peanut butter and Marshmallow Creme into a bowl and set aside. Put remaining 3 ingredients into a 2-quart saucepan and cook over medium-high heat, stirring constantly, until it boils. Boil until mixture reaches 238° on a candy thermometer or soft ball stage. Remove from heat and immediately stir in peanut butter and Marshmallow Creme. Stir quickly (2 to 3 minutes) and pour into buttered dish.
Rub rim of glass with lime and dip in Margarita salt. Put frozen limeade, tequila and Triple Sec in blender and add ice until about 3/4 full. Blend. Yields 14 ounces.
In Presto cooker, add shortening and heat. Lightly brown celery and onion. Add salt, chili powder, tomato juice, vinegar, sugar, shrimp and rice. Mix well. Pressure 2 to 3 minutes with pressure regulator rocking slowly. Cool cooker at once by running water over cooker in sink. Serve at once. Refrigerate any leftovers.
Melt margarine in a 2-quart pan over low heat. Add chopped onions. Saute 3 to 4 minutes over moderate heat. Add next 3 ingredients. Bring to boil. Reduce heat to low. Simmer uncovered about 20 minutes; stir occasionally. Cook rice according to package directions. When sauce and rice are ready, poach eggs until all whites are cooked but yolks are soft. In each of 2 small au gratin dishes, spoon 1/2 cup to 1 cup of rice. Add 1/2 cup to 1 cup of sauce to each. Place 2 eggs in each dish. Top with shredded cheese. Melt cheese, as in a small electric toaster oven on broil, but do not cook eggs further. Pass salsa for topping. Yield 2 servings. There will be excess sauce which will refrigerate.
Combine cake mix, butter and one egg; mix well and pat out in greased pan. Combine powdered sugar, 2 eggs and cream cheese; mix well and pour over top of first layer. Add chocolate chip morsels of desired flavor. Bake at 350° for 25 to 30 minutes or until brown on top.
Cut the top out of the bread and cut or pull out the insides leaving about 1/2 inch thick wall. Combine remaining ingredients except paprika and fill loaf of bread. Put into 250 oven for about 1 hour. Remove from oven and sprinkle with paprika. Serve warm with the bread cubes and/or crackers.
Combine all ingredients and spoon into an 8-inch square pan. Freeze several hours or overnight. To serve, cut in squares and arrange on lettuce leaf.
Chop chipped dried beef and green onions in a blender. Soften cream cheese. Combine all ingredients until mixed. Form into a ball. Roll in nuts. Wrap in wax paper and refrigerate. Serve with Melba toast or crackers of your choice.
Mix all ingredients together and refrigerate overnight. Bake in a 9 x 12-inch pan for 1 hour at 350°.
Beat the first 4 ingredients for 2 minutes at high speed. Next put the next 5 ingredients in and beat at low speed, about 2 minutes. Stir in oats, nuts and raisins. Drop on an ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Combine the first 5 ingredients. Stir in onions, potatoes and milk. Drop by tablespoon into hot oil (375°). Cook until golden (3 to 5 minutes), turning once. Drain on paper towels. Yields 1 1/2 dozen.
Beat sugar into egg whites slowly and add cream of tartar. Beat until dry-light as cotton. Add cornstarch and 1 cup sugar. Drop 2 tablespoons on brown paper for each meringue. For a cap to cut off, swirl up.
Mix flour, pecans and margarine. Mash into pie pan (sprayed with Pam) and bake for 20 minutes at 350°. Mix 1 cup blueberries, 1/2 cup water and 3/4 cup sugar; boil for 1 minute. Mix cornstarch and 1/4 cup water; add to boiling mixture and cook until fixed. Add 3 cups blueberries. Pour into pie crust and refrigerate. Yummy. Must be made with fresh blueberries.
Roll graham crackers very fine. Put marshmallows in about 1/4 cup sweet milk and melt on very low heat. Cut everything else. Mix well and place in container lined with waxed paper. Refrigerate and slice as needed. (I use 1/2 pound each of candied cherries and pineapple.) I use a loaf pan to form the cake and then cut it into longways. This will make two loaf pans.
Rub the outside of the roast with seasonings. Do not rub into ends. Melt shortening in Dutch oven. Brown roast on all sides; drain fat. Pour water over roast. Add bouillon (or 1 cube). Cover; bake until tender at 325° for 3 to 3 1/2 hours. Remove roast; cut into thin slices or chill, then slice. Heat in gravy made from drippings.
Cream Miracle Whip and cream cheese until blended well. Peel cucumber and slice lengthwise into quarters. Cut out seeds. Finely dice. Add to cream cheese mixture. Chill. Serve on cocktail rye bread.
Chop cabbage; boil until tender. Drain. Cook noodles; drain. Render the salt pork and onion until light tan. Mix all ingredients. Add salt and pepper to taste. Serves 6.
Dissolve salt in cold water and sprinkle over flour and shortening. Blend flour, water and shortening. Mix well and roll out.
Combine the cocoa, brown sugar and coffee in large mug and mix. Add 1/4 cup of hot milk and stir; top with marshmallows.
Wash radishes and slice thinly. Sprinkle with salt and let stand for 5 minutes.
Peel cucumbers if you prefer. Slice into 1/4-inch slices. Place in colander in sink and sprinkle with salt. Let stand 2 hours. Drain well and place in medium bowl with green pepper and onion.
Beat egg yolks and 1/4 cup sugar. Add 3/4 cup boiling water and vanilla. Sift and add: cake flour, 1 cup sugar, baking powder, salt, soda and 1 3/4 teaspoons instant coffee. Add melted chocolate. Beat egg whites and add 1/4 cup sugar and fold into coffee mixture. Bake in 2 layers at 350° about 20 minutes. Whip whipping cream and flavor with 3/4 teaspoon instant coffee and 1/4 cup sugar.
Saute onion (cut in slivers) in olive oil. Add tomato sauce and chickpeas. Simmer 10 minutes. Cook linguine and drain. Spoon chickpeas and sauce onto linguine. Add Parmesan cheese. Serves 6 to 8 people.
In small saucepan, combine vinegar, lemon juice and 1/4 cup cold water. Sprinkle gelatin over surface; let stand 5 minutes to soften.
Cook green beans according to package directions; drain. In 1-quart casserole, combine mushroom soup and milk. Stir in beans and mushrooms. Cook, uncovered, on High 4 to 6 minutes or until bubbly, stirring once. Sprinkle with onions. Makes 4 servings.
Mix first 5 ingredients, then add remaining ingredients. Refrigerate overnight. Lasts for a week or more.
Combine flour and whole wheat flour. Combine brown sugar, yeast and salt with half of flour mixture; reserve remainder. Combine 2% milk, water and margarine in saucepan. Heat to 130°. Add to yeast mixture; combine. Beat on medium speed for 2 minutes. Add half of reserved flour mixture; beat on high speed for 2 minutes. Stir in enough remaining flour to make moderately stiff dough. Cover; let rise in warm place until double in bulk. Stir down; pour into well-greased casserole(s) or loaf pan(s). Cover; let rise until double in bulk. Bake casseroles at 375° or loaf pans at 400° for 40 minutes or until done.
Mix the cream cheese and brown sugar together until very smooth. Add vanilla and nuts. Chill and serve with sliced apples. Very delicious dessert.
In a large bowl, cream butter and sugar. Add the egg and the remaining ingredients. Drop by the spoonful onto an ungreased cookie sheet. Bake in a 375° oven for 10 minutes. Makes about 2 dozen.
Combine first 5 ingredients in heavy saucepan. Set aside to cool. Add Cool Whip and serve with fresh fruit.
Boil first four ingredients together. Cool slightly and pour over cabbage. Dressing will keep at least 2 weeks in refrigerator.
Combine sugar, vinegar (white), water, salt, sugar, cinnamon, cloves and pickling spice and bring to a boil. Add beets and simmer for 20 minutes. Cool until lukewarm. Place all ingredients to sterilized canning jars and seal. Let cool; place in a dark cool place. Makes about 3 to 4 pints.
Roll meat cubes in seasoned flour; brown in 2 tablespoons oil. Add seasonings, puree and water. Cover; simmer until meat is tender (about 1 hour). Add noodles (more water may be needed to keep noodles covered with sauce). Cook for about 20 minutes, or until noodles are almost done, stirring once or twice. Add peas; cook a few minutes longer.
Cook vermicelli and rinse in cold water; drain. Marinate with Accent, lime juice and oil overnight. Early next day, add other ingredients. Sprinkle with spices and mix. Refrigerate. This salad keeps well.
Cook macaroni. Drain. Cook hamburg. Combine tomatoes, soup and mushrooms. Salt and pepper with macaroni and hamburg. Put into casserole dish. Sprinkle with Parmesan cheese. Cover. Cook 1 hour at 350°.
Take bone in ham with rind trimmed off and cut and score, fat side up. Cover and cook for 1 1/2 hours. Drain large can of whole sliced pineapple.
Cut angel food cake into cubes. Mix cream cheese and powdered sugar together until well blended. Add one carton of Cool Whip. Add the angel food cake cubes and mix thoroughly. Put in 9 x 13 cake pan. Top with cherry/blueberry pie filling. Refrigerate.
Mix butter, brown sugar, eggs, flour and flavoring. Spoon over fruit. Grease a pan with butter. Place nuts in bottom. Layer in cherries, pineapple and dates. Cook 1 hour at 300° (maybe less). Use a large biscuit pan.
Tear lettuce into large pieces and place in bowl. Dice bacon and fry until crisp. Sprinkle over lettuce. Melt butter with bacon fat. Stir in cream and bring to a boil and simmer. Beat eggs with salt, sugar, vinegar and pepper. Pour into cream mixture and cook until thick. Pour over lettuce and bacon; toss. Sprinkle with paprika.
Brown garlic in oil.	Drain marinade from artichokes. Add other ingredients and simmer for 1 hour. Serve over your favorite pasta and top with freshly grated Parmesan.
Cook cabbage; cut in wedges in salted water. Only cook until half done. Drain. Put 1/2 of cabbage and 1/2 of margarine in a pan. Sprinkle cheese over cabbage. Crumble saltines; make 4 cups of White Sauce and pour half over casserole. Repeat layers until you end with cheese and sauce. Bake in a 400° oven until very bubbly.
Prepare pie crust by combining Oreo cookies and butter. Press into bottom and sides of a 9-inch pie plate. Refrigerate. In the top of a double boiler, melt Hershey Bar. Add water, instant coffee and Kahlua. Blend well. Immediately fold melted chocolate mixture into Cool Whip. Pour into pie shell. Freeze until ready to serve.
Combine all ingredients in mixing bowl (with spoon or by hand). Form into 1-inch meatballs.
Brown beef with oil, onion, garlic and parsley. Add tomato paste and then add water, salt and pepper. Simmer for approximately 1 hour.
Combine brown sugar, tomato sauce and mustard. Set aside. Combine beef, onion, cracker crumbs, eggs, salt and pepper. Add 1/2 cup of the tomato sauce mixture and stir until well mixed. Place mixture in 6 cup microproof ring mold. Pour remaining tomato sauce over meat. Cook on High for 12 to 14 minutes or until done. Serves 6.
Combine first 7 ingredients; surround meat loaf with potatoes and carrots. Pour can of tomato soup over meat loaf. Cook at 350° for 1 to 1 1/2 hours or until potatoes and carrots are done.
Combine eggs and milk. Add flour, salt and Cheddar cheese. Stir until ingredients are combined. Pour into well-greased muffin cups. Bake at 425° for 40 minutes or until done. Makes 9 popovers.
Wash greens, place in pot with seasonings and water. Cover and bring to boil. Reduce heat to simmer and cook 30 minutes or until tender.
In a small bowl beat soda into buttermilk. Let stand while mixing with electric beater; sugar, oil, eggs and prunes; sift flour, salt and cinnamon together. Add flour and buttermilk alternately. Grease and flour two loaf pans. Bake 350° for 30 minutes, then at 325° for another 30 minutes.
Mix all ingredients and store in container. When ready to serve, place 1/4 cup of mix into cup and add boiling water.
Place thawed potatoes in 9 x 13-inch pan. Mix next 6 ingredients and pour over potatoes. Top with corn flakes; drizzle with melted butter. Bake uncovered in 350° oven for 40 to 45 minutes. Makes 8 servings. An excellent buffet or brunch dish.
Preheat oven to 350° Coat a 9 x 13 baking pan with nonstick spray; set aside. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
Layer potatoes, onion and ham in crock-pot. Top with mushroom soup, cheese, salt and pepper. Cook for 8 hours in crock-pot on low.
Combine ingredients in a bowl. Beat until smooth. Spread on cool cake. Sets slowly. You can set it in your refrigerator to rush it, if desired.
Mix meat with flour, salt and pepper. Brown in oil, stirring as needed. Drain off fat. Add water and carrots. Cover and simmer 10 minutes. Add other sliced ingredients and simmer until tender (about 10 minutes). Add tomato juice, heat and serve. Makes about six servings.
Cream the cream cheese and sugar together. Add Cool Whip and chopped pecans. Pour into crust. Chill.
In bowl combine all ingredients, transfer to airtight container. Use 2 or 3 teaspoons to 1 cup of hot water.
Beat together eggs, sugar, shortening and buttermilk. Set aside. Combine the following dry ingredients: flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Combine wet and dry ingredients; mix real good. Batter should be sticky consistency. Refrigerate to make batter easier to work with.
Cook vegetables until tender. Salt and pepper to taste. Pour in greased pan. Place chicken on top of vegetables. Pour soups over chicken; top with onion rings and Cheddar cheese. Cook 30 to 45 minutes at 375°.
Combine cake mix, eggs, vanilla, water and shortening. Stir with spoon until mixed well. Stir in pecans. Shape dough into 1-inch balls and roll each in powdered sugar. Place 1 1/2 inches apart on well-greased cookie sheets. Bake at 375° for 8 to 10 minutes. (Cookies will be very soft when removed from oven.) Cool on a wire rack. Yields 5 1/2 dozen.
Heat oil in a large pot. Add garlic and saute until light brown. Add chicken and saute until brown. Add broth (or water) and fresh ginger. Bring to a boil, then lower heat and simmer for 40 minutes. Shred chicken, return to broth and add long rice, cooking another 5-10 minutes until long rice is clear in color. Add mushrooms and turn off heat. Let sit for 10 minutes. Top off with chopped green onions
Preheat oven to 375°. Put flour, sugar, salt, soda, baking powder and caraway seed in a mixing bowl and stir well. Add raisins, then add egg and shortening and stir. Gradually add buttermilk until a firm, but not	stiff dough is formed (like biscuit dough).
Brown ribs in hot frypan and season with salt and pepper and dash of garlic powder. After browning ribs, saute onions in drippings. Place a layer of kraut in bottom of casserole, layer of ribs and some of the sauteed onion. Continue layering of ribs and kraut until finished. Bake in slow oven for 1 to 2 hours.
Cream together sugar and Crisco; add eggs and mix well. Sift together dry ingredients and add to creamed mixture. Mix well. Roll into balls about the size of a walnut; flatten with the bottom of a glass dipped in sugar. Bake at 350° for approximately 8 to 10 minutes.
Spray pan. Use 9 x 12-inch pan or two pie pans or favorite cornbread pan. Mix all ingredients together. Pour into greased pan. Bake at 400° for 35 minutes or until golden brown. Serves 12 or more. Heats over should there be leftovers. Also freezes well.
Sprinkle artificial sweetener over bananas and mix well. Blend in eggs. Sift together flour, baking powder and salt. Add walnuts. Blend thoroughly into banana mixture, but do not overmix. Pour into loaf pan. Bake at 325° for 55 minutes. Serves 12.
Bring fruit cocktail to a boil. Add jello and mix well. Cool. In blender put 2 envelopes Dream Whip, milk as directed on package and softened cream cheese. Blend well. Fold into jello and mix well. Put in 9 x 13-inch lightly greased dish. Chill until firm.
Cream margarine, sugar and eggs. Mix well; add milk, then coconut. Bake in unbaked pie shell in slow oven at 350° until firm in center.
Mix flour and sugar together. Set aside. In saucepan, add Crisco, margarine, water and cocoa. Bring to a boil. Pour over the sugar and flour mixture. Mix vanilla, soda, buttermilk and cinnamon together. Add to beaten eggs and put in with the mixture, mixing well. Bake at 350° for 30 minutes. Frost with Hot Fudge Icing.
Line the bottom of a large serving bowl with tomato slices. In a separate bowl, combine onion, basil and 1 teaspoon of the salt. Sprinkle some of the onion mixture over tomatoes in bowl. Layer remaining tomato slices, sprinkling onion mixture over each layer.
In iron skillet, over low to medium heat, heat up oil until hot. Stir in flour, stirring continuously until dark brown. Add 2 Tbsp. water, stirring until you paste has the consistency of peanut butter. Meanwhile, bring to boil, 2 to 3 quart of water in large pot. Add rue to pot and stir in until mixed. Add onion and celery. Cook 10 to 15 minutes, until onions turn clear. Add shrimp and garlic. Cook 5 more minutes, seasoning with Gumbo Fil and Tony's to taste. Serve by pouring over servings of rice and garnish with chopped green onions.
Mix white sugar, brown sugar and butter or margarine. Mix eggs and vanilla in brown sugar mixture. Mix flour, baking soda, salt and chocolate chips with rest of ingredients. Bake for 8 to 10 minutes in 375° preheated oven.
Bring sugar and Karo syrup to a boil for no more than 30 seconds. Add peanut butter and stir. Add Rice Krispies and stir. Spread in 9 x 13-inch pan. Melt butterscotch chips, chocolate chips and butter together. Spread over Rice Krispies mixture.
Combine sugar, cornstarch and salt in a double boiler. Add boiling water slowly and stir constantly. Cook until mixture thickens. Beat egg yolks slightly and pour some of the hot mixture over egg batter and stir vigorously. Add egg batter to double boiler and cook for 2 minutes. Remove from heat and add lemon rind, juice and butter; beat well and cool. Pour into pie shell.
Blend all ingredients. Put in loaf pan. Cover with foil; cook at 350° for 1 hour. When done, pour other half of tomato sauce over meat.