HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar, oil, eggs, sour cream and vanilla. Stir in remaining ingredients, except zucchini. Pour into greased 13 x 9-inch pan. Sprinkle chips over batter. Bake at 325° for 40 to 45 minutes.
Saute the green pepper and onions in the 4 tablespoons of butter until tender. Add diced chicken and saute until just done (do not overcook). Add and stir until smooth, cream of mushroom soup, cream of chicken soup, Cheez Whiz and 1/2 cup of the Cheddar cheese.
Place slaw ingredients in layers in large bowl. First, place in cabbage, next onion, green pepper and, last, carrots. Pour over 1 cup sugar. Do not stir! Bring to boil the vinegar, salad oil, salt and sugar; pour over cabbage mixture while hot. Do not stir until ready to serve. For best results, allow to sit overnight, covered and refrigerated.
In heavy saucepan, over medium heat, melt chocolate and margarine with Eagle Brand, water and vanilla. Cook and stir constantly until thick about 5 minutes. Serve warm over ice cream. Refrigerate leftovers.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Cook rice as directed on package, but omit butter. Mix ingredients and toss. If not moist enough, add liquid from drained artichokes, salt and pepper to taste. Refrigerate. Will keep several days. Better if made a few hours before serving.
Place croutons in buttered 1 1/2-quart casserole dish. Add cheese. Mix remaining ingredients with bacon, broken into bits. Pour over croutons and cheese. Arrange sausages on top to form pinwheel design. Bake in 350° oven for 55 to 60 minutes. Serve hot or cold. (Could use ham bits instead of bacon.)
Cut fish into strips like French fries. Marinate in Heinz 57 or A.1. sauce overnight. Coat fish with pancake mix or Bisquick. Fry in hot oil.
Bake cake as directed. When removed from oven, take a spoon on its side and make several cuts (20) all the way through the cake. Pour condensed milk over the entire cake into holes. Follow by putting the ice cream topping in the holes, as desired. Let cake cool completely, put in the refrigerator and, when cold, apply Cool Whip and crunched candy bars.
Heat oven to 325°. Heat oil over medium heat in a large nonstick skillet. Cook onion and garlic until softened, about 5 minutes. Add turkey, chili powder, cumin, cayenne pepper, oregano and vinegar. Cook until turkey is no longer pink. Stir in black beans and remove from heat. Combine salsa and chicken broth; spread a thin layer of salsa mix in bottom of a 2-quart baking dish. Top with 1/2 of tortilla strips, half of turkey mix and 1/2 of remaining salsa mix. Repeat layers and sprinkle with cheese. Bake until bubbly hot, about 25 minutes, or microwave on 70% power for 15 minutes. Top each serving with a spoon of yogurt.
Combine peanut butter and chocolate in top of double boiler. Heat until melted. Spread marshmallows in buttered 9 x 12-inch cake pan. Add peanuts. Pour chocolate mixture over marshmallows. Refrigerate until firm. Cut into bars.
Heat oven to 425°. Mix cornstarch, sugar, orange peel and cranberry sauce in saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gently stir in apples; set aside.
Boil the sugar, Karo syrup and chocolate chips to full boil, about 1 minute. Add peanut butter and vanilla; mix well. Pour over Cocoa Puffs. Stir. Drop by teaspoons on wax paper. (Put butter on your hands and make into ball after dropping on wax paper.)
Saute sausage, onion and green pepper in skillet. Pour off drippings. Add flour and salt, blending well. Gradually add milk and cook over heat, stirring until thickened. Stir in macaroni and 1 cup of cheese. Spoon mixture into lightly greased 1 1/2-quart casserole dish. Sprinkle remaining cheese on top. Bake at 400° for 25 to 30 minutes.
Break chocolate squares in half (melt in microwave with oleo and vanilla). When melted, add marshmallow cream. Blend all together and set aside. Combine sugar and canned milk in saucepan. Bring to a boil over low heat. When a small amount in cold water forms a soft ball, pour over mixture and blend. When blended, add peanut butter. Put in refrigerator; leave overnight. Remove next day and cut; remove from pan. Keep stored in refrigerator after cutting. Take out when you are ready to serve the fudge.
Slice steak very thin. Rub dressing and peppercorns into steak and allow to marinate 30 minutes. Place steak on broiler rack and broil for 8 minutes. Turn steak, then pour marinade over steak. Broil 8 more minutes. Sprinkle lightly with salt. Serve.
Cream butter and sugar; work flour, vanilla and nuts into creamed mixture. Form into small balls. Bake on ungreased pan for 30 minutes at 350° or until light brown. Roll hot tarts in powdered sugar. Makes 6 dozen.
Peel, core and chop apples into a 1-quart bowl. Cut strawberries into small pieces and add to apples. Add kiwi. Cut orange and squeeze juice into bowl; then remove as much pulp as you can and add to juice.
Brown beef and onions. Add rest of ingredients. Heat well. Garnish with grated Cheddar cheese, raw onion and green olives.
Dissolve 1 envelope Knox gelatine in 1/2 cup cold water. Stir in 1 cup very hot tomato soup (off stove, do not add water to soup) until gelatine is completely dissolved. Stir in rest of ingredients. Pour into mold and refrigerate overnight. Sprinkle with paprika after removing from mold onto serving plate. Use various types of crackers: wheat, rye, etc. and enjoy.
Heat pineapple and water to boiling. Add gelatins and stir until dissolved. Chill until partially thickened. Fold in remaining ingredients. Turn into 16 individual molds or two 1-quart molds. Chill until firm.
Trim fat from meat. Cut roast into chunks. Place in a 9 x 13-inch pan. Roast at 350° for 1 hour. Drain fat from meat. Add potatoes and carrots. Combine chives and soup. Pour over meat and vegetables. Cover and bake for 1 1/2 hours. Sprinkle with cheese and paprika. Bake a few minutes until cheese melts.
Fry meat slowly until brown; simmer 1/2 hour. Add all ingredients except tomato paste. Simmer 10 minutes more. Add paste to which 1 cup hot water has been added. Mix well; simmer at least 1 hour. Stir occasionally to keep from sticking. Serve over spaghetti.
Salt and flour pork chops; fry until brown. Place in a 9 x 13-inch pan with a half cup of water.
Mix milk, shredded cheese, pepper and eggs together. Place artichokes in prebaked crust. Pour milk mixture over top of artichokes and sprinkle with parsley. Add more milk on top if need to cover artichokes. Sprinkle with Parmesan cheese. Bake at 375° until firmly set, about 25 minutes.
Melt butter and rice in pan. Add chickette and cook for 10 minutes. Serves 5 to 6.
Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover. Reduce heat and simmer 45 minutes. Remove chicken, reserving broth. Discard bay leaf. Set chicken aside. Add rice and carrot to broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Bone chicken and cut into bite size pieces. Add to broth; heat thoroughly. Yield: 9 cups.
Skin tomatoes and bring to a boil. Put in a bag and drain off water overnight. Put pulp through squeez-o. Add rest of ingredients and boil for 10 minutes. Put in bottles or jars and seal.
Put carrots in buttered baking dish. Pour melted oleo over them. Put crushed crackers on top of mixture and Cheddar cheese over crackers. Bake at 350° for about 30 minutes.
Mix all ingredients and bake 20 to 30 minutes in 350° oven. Makes 1 pie.
Mix together the milk, sugar and salt. Crumble yeast into mixture along with the egg and shortening. Mix in with spoon, then knead in 2 1/2 cups flour. Let rise.
Combine sugar, nuts and cinnamon in a small bowl and set aside. Using electric mixer at medium speed, beat butter and cream cheese until creamy. Add flour gradually, mixing until well blended. Shape dough into a ball and wrap with plastic wrap. Place in refrigerator and chill 30 minutes. Divide dough ball in half. Place one portion between 2 pieces of lightly floured waxed paper and roll into a 10-inch square, about 1/8-inch thick. Brush with egg and sprinkle with half of the sugar mixture. Cut into five 1/2-inch strips; twist strips, and place on ungreased baking sheets. Repeat procedure with remaining dough and sugar mixture. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on wire racks. Yield: about 6 1/2 dozen.
Cream together the oleo, brown sugar and vanilla. Add flour, nuts and peanut butter chips. Pack in long baking dish that has been greased. Bake at 350° for 25 minutes. Cut while still warm. Or can be packed in greased muffin tins to make uniform.
Heat oven to 350°. Prepare potato puffs in 3-quart casserole as directed on package. Stir in sauerkraut and onions. Spoon half of the potato-sauerkraut mixture into ungreased 2-quart casserole; cover with corned beef and cheese. Top with remaining potato-sauerkraut mixture; sprinkle with paprika. Bake, uncovered, for 30 minutes. Makes 6 servings.
Mix oleo, mustard, horseradish and poppy seed together for sauce. Place sliced ham and Swiss cheese on hamburger buns. Brush over the inside of hamburger bun and ham with sauce. Add top of bun and brush lightly with sauce. Wrap in foil. Bake 13 minutes at 350°.
Combine sugar, milk and dates in a large saucepan. Cook over medium heat, stirring constantly, until it forms a soft ball stage. Remove from heat; stir in butter and pecans. Divide mixture in half. Place in a damp cup towel and roll each half into small logs. Let cool. Unwrap and slice.
Cream butter and sugar. Add egg yolks (well beaten), flour, cocoa and salt. Mix well and add milk. Cook until thick. Add vanilla; cook at 375° in baked pie shell until meringue is brown.
Boil chicken until done; drain and set aside to cool. Save chicken broth. After cooking, remove chicken from bones. In a 9 x 13-inch pan, put a layer of chicken and then a layer of stuffing; moisten stuffing with broth. In a separate bowl, mix both soups (still condensed) and layer all of it over stuffing. Then add another layer of chicken, then stuffing and moisten stuffing. Bake in oven at 350° for 20 to 30 minutes.
Dissolve Jell-O in hot water. Add raspberries. Stir in raspberry yogurt. Chill and serve.
Mix Veg-All, chicken soup, chicken broth and chicken together. Pour into a buttered glass baking dish. Mix buttermilk, flour and butter. Spread over top of chicken mixture. Bake at 350° for 45 minutes or until golden brown.
Stir honey in 1 tall glass of milk. Add a touch of nutmeg or cinnamon for a really delicious drink.
Mix Jell-O and hot water. Add cream cheese and mayo. Beat with whisk. Add pineapple and nuts. Pour in greased dish or mold. Coconut may be sprinkled on top or added to mixture.
Cream powdered sugar and oleo or butter. Add egg, vanilla and almond flavoring. Sift together and add flour, baking soda and cream of tartar. Mix well. Refrigerate dough for 2 to 3 hours. Roll out to 3/16-inch thick. Flour the cookie cutters. Cut out cookies. Place on lightly greased cookie sheets. Bake at 375° for 7 to 8 minutes.
Boil juice, sugar, margarine and flavoring. Sprinkle with nutmeg.
Mix flour, salt, baking powder and sugar. Add shortening and soft margarine. Blend together. Add water. Press into ball and roll to fit pie dish. Makes 2 pie shells or 1 double crust pie.
Into the top of a double boiler, put brown sugar, then put in the buttered bread, cut into cubes, about 3/4 of an inch square. Sprinkle with raisins.
Saute celery and onion in butter 5 to 7 minutes or until onion is tender. Blend in flour, stirring until smooth. Add next 5 ingredients and half of bread cubes. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake at 350° for 30 minutes. Sprinkle with remaining bread cubes; bake an additional 15 to 20 minutes. Serves 6.
Layer vegetables in order given. Season with salt and pepper. Pour tomatoes over all. Sprinkle with tapioca. Bake at 375° for 1 1/2 hours.
Melt peanut butter and butterscotch chips in double boiler. Cool slightly and add noodles, marshmallows and walnuts. Stir gently to coat and drop by teaspoonfuls onto wax paper. Chill.
Mix all ingredients well. Flavor is best after sitting in the refrigerator for 24 hours. This can be frozen.
Heat oven to 475°. Pour oil and milk into a measuring cup (don't stir). Then pour into flour. Stir with fork until mixture leaves sides of bowl and rounds up into a ball.
Cook spaghetti and drain. Steam broccoli. In a frying pan, saute garlic, mushrooms and bell pepper in olive oil. After 2 to 3 minutes, add ham. In small saucepan over medium heat, combine cornstarch with chicken broth; mix until cornstarch dissolves. Reduce heat, stirring constantly, until thickened. Toss broccoli, pasta, vegetables, ham and basil. Sprinkle Parmesan cheese on top. Makes 6 servings.
Soak bread in milk until soft. Beat eggs until light. Add sugar, salt, nutmeg and vanilla. Mix thoroughly with bread mixture. Pour into greased baking dish. Bake at 350° for 1 hour.
Heat tortillas by package directions. Combine sour cream, mayonnaise and salsa and spread on tortillas. Arrange roast beef and a lettuce leaf over sauce. Roll tortillas in a jelly roll fashion. Secure with a wooden pick. Slice each roll in half. Serve with additional salsa. These are also good crisped under broiler, dipped in mustard or your choice of dip.
Sift together in bowl the flour, baking powder, salt, sugar and 2 tablespoons cocoa. Stir in the milk and melted shortening. Blend in the chopped nuts. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour the hot water over entire batter. Bake at 350° for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each, or the entire pudding can be inverted in a deep serving platter. Serve warm, with or without whipped cream.
Brown meat, onion and garlic in 1 tablespoon olive oil. Add all other ingredients. Pour in enough water to cover. Add salt and pepper to taste. Cook about 40 minutes until string beans are tender. Serve on a bed of rice.
Arrange chicken pieces in 13 x 9-inch baking dish. In a bowl combine rest of ingredients. Pour over chicken. Cover and marinate at least 2 hours or overnight, turning once. Preheat oven to 350°. Bake uncovered, basting every 15 minutes for 1 hour and 15 minutes until chicken is tender. Makes 4 servings.
Prepare brownies according to package in a 13 x 9 pan. Let cool. Slice ice cream in 4 x 4 x 1/4-inch thick squares. Place ice cream over brownies. In a small mixing bowl, beat egg whites with cream of tartar until soft peaks form, then add sugar. Mix until mixture is stiff. Spread mixture over ice cream. Serve immediately or freeze until ready to eat.
Bake potatoes with skins on until soft for mashing. Remove skins after cooking and draining. Mash. Add stir-fry ingredients (onions, celery, green pepper, parsley flakes, poultry seasoning, salt and pepper). Mix into mashed potatoes with milk and butter to taste and consistency. (You may use a little poultry juice to your added milk, etc. for a better taste.) Put in fowl and/or casserole to bake. Feast and enjoy.
Sprinkle nuts evenly in bottom of greased and floured bundt pan. Combine cake mix, eggs, water, oil and rum in large mixing bowl. Blend well for 2 minutes. Pour into prepared pan. Bake at 350 F for 60 minutes or until cake springs back. Cool in pan 15 minutes. Turn out onto foil large enough to cover the cake when glaze cools.
Boil chicken; debone and chip up. Place in dish. Pour chicken broth over chicken. Spread cream of chicken soup over chicken and broth. Spread vegetables next, if desired. Mix milk, flour and melted margarine; pour over mixture. Bake at 400° until golden brown, 45 to 60 minutes.
Add 1 gallon of water to prepare Kool-Aid. Mix in sugar; add pineapple juice. Chill. Add ginger ale when ready to serve.
Use 1 can broth to 1 can of soup; do not dilute soup with water. Mix all ingredients except margarine together. Pour into a greased casserole dish. Pour melted margarine over top, if desired. Bake at 300° for 45 minutes or until bubbly.
Boil potatoes in jackets; peel and slice thin. Fry bacon slowly in skillet; drain onto paper. Crumble. Saute onions in bacon fat until golden brown; blend in flour and seasonings. Cook over low heat, stirring until smooth and thick. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly for 1 minute. Stir in carefully the potatoes and bacon. Remove from heat. Cover; let stand until ready to serve.
Cut corn from cob and add milk, salt and pepper. Put butter or margarine in a heavy skillet. When skillet is hot, add corn. Cook until tender, stirring occasionally. Just before ready to take up, add beaten eggs. Blend in well. Serve hot. Yields 6 servings.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Melt butter in pan. In a bowl, mix 1 cup sugar, flour and milk. Stir until mixed. Pour batter over butter in baking dish or pan. Don't stir. Mix fruit and 1 cup sugar together. Pour over batter. Bake at 350° for 1 hour. Makes own crust.
Toss zucchini, lemon juice and dash of salt together. Mix sugar, cream of tartar, flour, cinnamon and dash of nutmeg in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into crust and dot with butter. Add the top crust and bake at 400° for 40 minutes or until golden brown.
Cook onions and celery in a small amount of oil. Add beef. Simmer until beef is nearly done. Add seasonings, salt, pepper, garlic salt, 3 tablespoons soy sauce, 1 tablespoon molasses, oil from beef, celery, onions and 1/8 teaspoon ginger. Add water from bean sprouts, chestnuts and pineapple chunks. Thicken with cornstarch. Add bean sprouts last. Serve with Chinese noodles on cooked rice.
Combine pudding mix and milk in large mixing bowl. Beat well until thick and smooth. Fold in sour cream and Cool Whip. Mix until well blended. Line bowl or dish with vanilla wafers, then bananas. Then alternate layers of filling, bananas and wafers until all is used up. Cover and put in refrigerator. Chill at least 2 hours or overnight.
Prepare cake mix as directed on box. Bake in a 13 x 9-inch pan. Cool for 15 minutes. Poke holes through cake with utility fork. Set aside.
Mix all ingredients thoroughly; put in casserole dish. Cover with aluminum foil; bake in 400° oven for 1 hour.
Cream shortening, sugar, egg and vanilla; stir in milk. Mix flour, baking powder, salt and nutmeg and add to first mixture. Add enough additional flour to make dough stiff enough to roll out on floured board to 1/4-inch thick. Cut with donut cutter and fry in deep fat until brown. Drain and sprinkle with sugar and cinnamon mixed or powdered sugar.
Put all ingredients in crock-pot. Cook on low for 5 to 6 hours.
Cream butter and sugar; beat in eggs, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk. Beat until blended. Stir in nuts and raisins. Chill well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
In a 10 inch skillet heat butter. Cook chicken and carrots until chicken is browned and carrots are tender. Add rice and cook 30 seconds, stirring constantly. Stir in milk, soup, lemon juice and pepper. Heat to boiling. Cover and reduce heat; cook 15 minutes. Stir. Add asparagus and cover. Cook 5 minutes or until rice and asparagus are tender, stirring often. Garnish with green onions and serve.
Be sure the cream cheese, butter and sour cream are at room temperature. Beat gradually. Add the sugar. Dissolve gelatin in 1/4 cup water. Pour warm gelatin over hot water. Add gelatin to cream cheese mixture and mix. Add the almonds. Put in 1-quart mold and refrigerate. Really yummy.
Pare and boil potatoes. While hot, mash finely and rub through sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into mixture, beating well. Add more flour to form soft dough. Turn onto floured board and knead. Return to bowl. Cover and let rise overnight. Form into loaves. Let rise until light and bake at 350° for 45 to 50 minutes.
Mix cornstarch, sugar, cocoa and add milk gradually. Stir well and microwave 2-3 minutes on high. Remove, stir well and return to microwave for 4-5 minutes. Remove, stir well and beat 1/3 of the hot mixture slowly into 3 beaten egg yolks. Return mixture to remaining chocolate filling and mix well. Microwave 2 minutes on high. Remove, stir, add margarine and vanilla and mix well. Pour into pie shell. Top with meringue or cool whip.
Sprinkle Jell-O over Cool Whip and mix well. Drain oranges and add to mixture. Add remaining ingredients and mix well. Chill.
Boil potatoes; rice potatoes. Mix all ingredients with 4 tablespoons butter, melted. Pour into greased casserole dish; top with the remaining 2 tablespoons melted butter. Bake for about 30 minutes at 350°.
Boil ribs, which have been salted, in large pan until very tender. Remove them from broth and cook the sweet potatoes (small whole ones or quartered larger ones) in the broth until done.
Melt peanut butter and butter over medium heat. Cream powdered sugar into peanut butter mixture. (Add more, if necessary.) Add Rice Krispies and mix thoroughly. Roll into balls. Melt paraffin and chocolate at low heat. Dip balls into melted chocolate and allow to harden on wax paper. May freeze or refrigerate in closed container.
Combine all ingredients, bring to boil. Stir occasionally. Reduce heat and simmer until thick, about 2 hours.
Mix all ingredients together. Serve as a topping for grilled steaks. Also good for basting steaks while cooking.
Prepare pudding as directed on box. Stir in cream cheese and Cool Whip until mixture is smooth. Crush Oreo cookies. Put half of the crumbs in bottom of a 9 x 13-inch pan. Pour pudding mixture on top of crumbs. Sprinkle remaining half of crumbs over mixture. Chill overnight.
Mix all dry ingredients; add all wet ingredients, except tea, and mix. Add tea and fold in blueberries. Use 9 x 13-inch pan or make into muffins. Bake at 350° until done.
Brown sausage and onion. Drain and cool. Beat eggs, milk, salt and mustard together. Tear bread into small pieces and fold into egg mixture. Stir in remaining ingredients and pour into 9 x 13-inch greased baking dish. Cover with foil and refrigerate overnight.
Peel potatoes and cube. Melt butter in 10-inch skillet. Add potatoes and onions; saute until tender and golden, stirring often. Add ham and cook a few minutes. Beat eggs with milk, salt and pepper. Pour over potatoes. Sprinkle with parsley and reduce heat. With a spatula, lift egg mixture from edge of pan so uncooked mixture can run down. When omelet has nearly set, sprinkle with cheese and place under broiler to melt cheese. Cut into wedges to serve. Serves 4 to 6.
Preheat oven to 400°. Combine all ingredients in medium bowl; stir until all ingredients are well moistened. Pour mixture into medium size baking dish. Bake 15 to 20 minutes or until golden brown.
Cream sugar, cream cheese and margarine. Add cream, then cocoa and vanilla. Mix in electric mixer until smooth. Spread on layer cake. Will cover three 9-inch layers and have enough left to cover the sides, making the cake completely covered.
In a large heavy skillet melt the butter and oil until hot. Add the chicken. Cook over medium-high heat until golden and cooked, about 10 minutes. Shred chicken. Set aside. Dice the avocados. Squeeze juice of lime and toss with avocados. Set aside. Butter one side of each tortilla. On a dry, hot griddle or the skillet you cooked the chicken in, heat 1 tortilla at a time. Heat until just hot and soft. On the unbuttered side, place one-eighth of the chicken, avocado and cheese. Sprinkle with salsa and red pepper sauce, if used, according to taste. Fold up one end and roll. Heat until slightly crispy. Serve. Repeat with others.
Combine all ingredients, except the lettuce, being careful not to break the fish into too small pieces. Serve on lettuce cups and garnish with sliced eggs. Serves 6.