HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread rolls on one large cookie sheet. Bake as directed. Cool. Mix cream cheese, Ranch mix and mayonnaise; spread on crust. Clean and chop vegetables in food processor. Spread on top of cheese mixture. Cut and keep refrigerated.
Cook green pepper in butter until tender. Stir in flour. Combine soup, milk and pepper and gradually stir into flour mixture. Cook until smooth and thickened, stirring constantly. Add 1 3/4 cups of cheese and crabmeat and blend. Pour into casserole. Top with bread crumbs and 1/4 cup Cheddar cheese. Sprinkle with paprika. Bake in 375° oven for 30 minutes. Serves 6.
In a large bowl, combine beef, onion, bell pepper, egg, crushed crackers, 1/2 cup catsup and 1/2 cup pineapple. Press in a loaf pan. Sprinkle with remaining pineapple. Combine 1/3 cup catsup and pineapple juice. Pour over meat loaf. Bake at 425° for 1 hour. (Bake covered for the first 30 minutes.) Serves 4 to 6.
Mix last 5 ingredients together and bring to a boil to dissolve sugar. Let cool while vegetables are draining. Pour over vegetables and marinate overnight, the longer the better.
Brown sausage and drain. Spread in bottom of a 9 x 13-inch pan. Grate the cheese and spread over the sausage. Mix the Bisquick, eggs, milk, salt and pepper. Pour over grated cheese. Bake in a 400° oven for 30 minutes.
Dissolve gelatin in boiling water; add pineapple juice and lemon juice. Chill until slightly thick. Fold in drained, crushed pineapple, cheese and whipped cream. Pour into 1 1/2-quart mold; chill until firm. Unmold. Must do ahead.
This must be prepared the night before. In a 9 x 13-inch pan, crumble bread slices to cover bottom. Fry sausage and drain completely on paper towels. Layer sausage on top of bread. Beat eggs with milk; pour over all. Cover top with shredded cheese. Chill overnight. Bake, uncovered, in a 350° oven for 35 to 40 minutes.
Mix cake mix, butter, egg and water. Press into 9 x 13-inch pan. Batter will be stiff. Stir together pineapple, coconut and pecans. Press onto first layer. Mash cream cheese. Stir in eggs, powdered sugar and pour over first two layers. Bake at 350° for 40 to 45 minutes or until top is golden brown. Cool and cut into squares.
Preheat oven to 350°. Grease and flour a tube pan. Mix cake mix, pudding mix, eggs, sour cream and water until well blended. Fold in grated German chocolate and chocolate chips. Bake for 55 to 60 minutes.
Brown meat in butter. Add green pepper and simmer until tender. In separate pan, cook celery, onion, salt and water until celery is tender. Add mushroom soup; blend well, add to meat mixture. Add 1/3 chow mein noodles to meat mixture. Pour into a buttered casserole. Sprinkle remaining noodles on top. Bake at 350° for 30 minutes.
In 1 1/2-quart casserole, combine soup and milk. Stir in beans and 1/2 can French fried onions. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes. Serves 6.
Boil chicken in lightly salted water until tender. Remove bone and cut into 1-inch pieces. Dip tortillas in the hot broth and place in bottom of 3-quart casserole dish. Layer all the ingredients, beginning with all the chicken.
Stir onion in margarine until tender. Turn off heat and add cheese soup; melt. Add chosen soup, rice and broccoli; mix and bake in 350° oven until hot and bubbly.
Cook chicken and cut into bite size pieces. Grease a 9 x 14-inch casserole. Place layers of broccoli, then chicken. Combine soup, mayonnaise and lemon juice. Pour over chicken and broccoli. Sprinkle with cheese, bread crumbs and margarine. Bake at 350° for 40 minutes.
Heat milk and pour over first 4 ingredients. Fold in beaten eggs. Drain Veg-All and stir in. Cover top with corn flake crumbs. Bake at 350° for 45 minutes.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Stir in dry ingredients. Drop by teaspoons into granulated sugar. Put on baking parchment lined (or ungreased) cookie sheet. Press with back of floured fork to make crisscross. Bake in 350° oven for about 10 minutes. Makes 7 dozen cookies.
Combine all ingredients in roaster pan and cover and bake at 250° for 5 hours. You can also put in slow cooker or in Dutch oven on stove at 300° for 5 hours. Serves with biscuits or rolls.
Make hamburger patties and fry or cook over charcoal grill. Take one slice of cheese for each burger and cut round with a drinking glass or biscuit cutter. With a knife, cut out jack-o-lantern faces in round cheese. Lay "face" on top of cooked burger barely melting cheese (can be done in the microwave). Makes spooky burgers for Halloween!
Mix all ingredients. Cook two 9-inch pie shells for 5 minutes. Pour mixture into shells. Cook at 425° for 10 minutes, then at 325° for 40 minutes. Can be frozen for later use.
Combine punch, lemonade concentrate and cranberry juice. Mix well. Add ice cubes and orange slices. Makes approximately 14 servings (4 ounces each).
Mix dates and soda with hot water and set aside to cool. Cream oleo and sugar; add eggs and sifted dry ingredients. Mix well, then stir in vanilla and date mixture. Pour into greased and floured 9 x 9 x 2 1/2-inch pan or a 9 x 13-inch pan. Sprinkle chocolate chips and nuts over top. Bake for 40 minutes at 350°. Keeps well. Can dress this up with topping of Cool Whip.
Drain cut-up tomatoes well. Lay in pie shell. Put spices over the tomatoes. Mix onion, cheese and mayonnaise and top the tomatoes. Bake at 350° for 15 minutes uncovered. Cover and bake 45 minutes longer.
Mix all ingredients in a large bowl. Season with salt and pepper. Pour into a 9 x 13-inch casserole dish. Bake at 350° for 1 hour or until done.
Cream together shortening and sugar. Add egg yolks, beaten until light colored. Sift together dry ingredients and add alternately to creamed mixture with milk and vanilla. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 9 to 10 minutes.
Cream butter and shortening. Add sugar and beat well. Add beaten eggs. Add sifted dry ingredients and add to creamed mixture, alternately with milk and vanilla. Grease and flour a 10-inch tube pan or spray with Pam. Bake at 325° for 1 hour and 20 minutes.
Mix all ingredients except chips. Place in greased dish and cover top with crushed potato chips. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Place thawed vegetables in 9 x 13-inch casserole dish. Mix soup, milk and cheese together and pour over vegetables. Top with bread crumbs. Bake 30 minutes or until bubbling.
Combine all ingredients; mix lightly. Place in a greased 1 1/2 to 2-quart casserole and bake at 350° for 40 minutes. Serves 6.
Cream sugar, oil and shortening; add vanilla and egg yolks; beat well. Add buttermilk alternately with flour, soda and salt that has been sifted together. Beat egg whites stiff and combine with batter. Bake in 3 (9-inch) cake pans for 25 minutes at 350°. Cool and frost.
Mix peanut butter and powdered milk together thoroughly. Give to the kids and let them have a ball.
Turn deep fryer on first so oil will be hot when needed. Mix cornmeal mix and flour together in a Ziploc bag. Place partly thawed okra, egg, milk, salt and pepper into a bowl and toss until thoroughly coated. When oil is real hot, spoon 1/2 of the coated okra into the Ziploc bag of cornmeal and flour and shake. Put the breaded okra in deep fryer and cook until golden brown.
Roll meat mixture into large balls. Brown on all sides (about 20 to 30 minutes). Add soup, milk and cooked rice. Cook about 1/2 hour more.
Combine mushrooms and rice in a greased slow cooker. Mix well. Layer chicken breasts on top of mixture and sprinkle with onion soup mix. Cover and cook on low 4-6 hours.
Combine ingredients. Mix and heat in a greased casserole dish for 20 to 25 minutes at 350°. Serves 4.
Preheat pan to medium heat. Melt butter; saute onion and garlic. Simmer for 2 to 3 minutes. Add celery, peppers and jalapeno. Sprinkle with seasoning (use only 1/2; will season more later); simmer for 5 minutes. Remove from heat and refrigerate, uncovered, to cool (before adding uncooked shrimp). Grind shrimp in meat grinder. Combine everything; season with remaining seasoning. Mix well; form eight 3 1/2-inch (3/4-inch thick) patties. Cover; refrigerate until ready to use. Heat oven to 225° and toast bread. Grill patties and baste with Worcestershire sauce. Sprinkle with grated Swiss cheese, if desired.
Brown sausage, stirring until crumbly. Drain. Beat eggs and milk in bowl. Add sausage and remaining ingredients. Pour into 9 x 13-inch casserole. Refrigerate overnight. Bake at 350° for 45 minutes.
Brown sausage; drain. Cook beans; drain (reserve small amount). Add tomatoes, sauce and onion. Mix all ingredients together and bake for 1 hour at 350°.
Mix all together and let rise. Shape into rolls and let rise again. Bake about 20 to 25 minutes at 350°. Spread tops of warm rolls with butter and serve.
Mix all ingredients in a bowl at room temperature for 10 minutes. Place mixture into graham cracker crust and freeze for 2 hours. Then refrigerate before serving.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet. Flatten with palm of hand. Broil peppers 3-inches from heat for 10 minutes or until blackened and charred. Place peppers in ice water and chill 5 minutes. Drain peppers; peel and discard skins. Cut peppers into julienne strips; set aside.
Saute onion in butter or margarine. Add all other ingredients and bake for 4 hours at 275°. Makes 7 quarts.
Flake salmon, mashing the bone well. Mix all ingredients together. Form into 8 or 9 patties. Brown in 1/4 ?? oil over medium heat for about 15 minutes.
Dust the eggs with seasoned flour. (Season the flour with your favorite spices.) Add a few drops of the sauce to the sausage meat and divide into 4 equal portions. Form each quarter into a flat cake and work it around the egg, making it as even as possible to keep the egg a good shape and making sure there are no cracks in the sausage meat. Brush with beaten egg and toss in the breadcrumbs. Heat the fat until it will brown a cube of bread in 40 to 50 seconds. (As the sausage meat is raw, it is essential that the frying should not be hurried unduly, as the fat must not get too hot and the sausage must get cooked all the way through.) Fry the eggs for about 7 to 8 minutes. When they are golden brown on the outside, remove them from the fat and drain on crumpled kitchen paper. Cut the eggs in half lengthwise. Garnish each half with a small piece of parsley and serve either hot with tomato sauce, or cold with a green salad.
Mix all ingredients well. Place in baking dish and bake at 375° for 30 minutes.
Cream butter with brown and white sugars; beat in eggs and vanilla. Blend in sifted dry ingredients. Chill dough. Drop on cookie sheet (can be shaped into small balls and then slightly flattened). Bake 10 to 12 minutes at 350°. Cool before frosting.
Cut up meat into cubes. Brown the meat in the Crisco. Add chopped up onion and carrots. Add cinnamon, sugar, salt and pepper; simmer for about 2 minutes. Add V-8 juice and potatoes. Simmer for 2 to 2 1/2 hours, until thickened.
About 20 minutes before serving in a 2-quart saucepan, heat oil until hot over medium heat. Add pepper and onion. Cook until tender (about 5 minutes); stir in spaghetti mix, tomatoes with liquid and water. Cover; simmer 10 minutes. Add shrimp; cook until shrimp turns pink (about 3 minutes). Serve over rice. Makes 4 servings.
Sift dry ingredients in to bowl. Mix liquid ingredients and add to the first bowl all at once. Stir until flour is moistened. Very quickly, stir in apricots and nuts. Turn into a greased and floured 9 x 5 x 3-inch loaf pan and bake at 325° for about 1 1/4 hours. Turn up the oven heat during the last few minutes if the loaf doesn't seem to be browning. Remove from pan at once; cool on a rack. Store overnight before slicing.
Layer One: Mix 1 stick oleo and the flour. Add the pecans. Spread in long baking dish. Bake until light brown. Cool for 15 minutes.
Drain cherries. Add enough water to liquid to make 2 cups liquid. Heat to boiling. Mash cream cheese. Add dissolved Jell-O; let cool. Add other ingredients and refrigerate in a 9 x 9-inch pan.
Combine dates with sugar and water. Cook over low heat until thick, stirring constantly, about 5 minutes. Add nuts and mix. Cool.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly; bake 25 to 30 minutes or until lightly browned. Cool; chill thoroughly, if desired. Cut into bars.
Take the cookies and turn them upside down. Using a tablespoon, place the ice cream on the cookie and place another cookie on top. Smooth the ice cream. Place sprinkles on the smooth area of the ice cream sandwich. Serve.
Drain salmon reserving 1/4 cup of liquid. Remove skin and bones. Mix with other ingredients and pack into lightly greased loaf pan. Bake at 370° for 1 hour. Cool 10 minutes. Remove from pan and serve.
Combine cabbage and remaining ingredients in bowl; mix well. Chill for 1 hour or longer. Serves 12.
Cut into pieces. Place in foil-lined ovenproof container. Mix soups together in bowl. Pour over steak. Do not dilute soups. Cover with foil. Bake 3 1/2 hours in 300° oven. Stir once during baking to separate meat.
Soak dry beans overnight in water (2 cups of dry beans covered completely with water). Rinse beans next morning. Add water to cover. Put ingredients into pan and parboil them together for 45 to 60 minutes. (Beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back.)
Stir the above ingredients thoroughly into the dough. On the prepared baking sheet, arrange rounded tablespoonfuls of the choux in a complete circle; you may want to make 8-inch in diameter circle to guide you. Make sure that each mound touches the next. When you have completed the circle, make a second layer by placing rounder teaspoonfuls on top and in between each of the larger mounds. With a pastry brush, paint the top of the gougere with one egg, mixed with 2 tablespoons cream, taking care that the egg does not drip down the side and adhere to the baking sheet (this would inhibit the puffing). Sprinkle the top with the reserved cheese. Refrigerate at this point.
Drain all beans, except 1 can of pork and beans. Empty all beans into a 2-quart casserole. Mix remaining ingredients. Simmer for 10 minutes. Stir again and pour over beans. Cover and refrigerate overnight. Bake at 350° for 2 hours or at 300° for 4 hours. Put bacon strips on top and bake, uncovered, for 30 minutes. Let stand 15 minutes.
Combine egg, milk, sugar and cream in a 1 pound coffee can, mixing well. Stir in chocolate and seal with lid. Place in ice and rock salt mixture in 3 pound coffee can; seal with lid. Roll back and forth on ground for 15 minutes or until firm. Makes 3 to 4 servings. (May substitute mashed fruit for chocolate.)
Boil the chicken; take off the bones. Place uncooked rice in a 7 x 11-inch pan. Use 1 cup broth from boiling the chicken over the rice. Cover with a layer of chicken. Mix the sour cream and soup together; pour over the top. Sprinkle on crushed Ritz. Pour melted margarine over the top. Bake at 350° for about 30 minutes, or until bubbly.
Cream the shortening and sugar. Add eggs and beat. In a small bowl, mix pumpkin and milk. Add dry ingredients alternately with pumpkin mixture. Add nuts and raisins. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Brown ground chuck, onion and mango. Drain some of the fat off. Save some fat to add to flour. This will make a gravy in this recipe. After adding flour to hamburger mixture and browning it, add your salt, garlic, carrots, peas, noodles and water. Simmer about 25 minutes on medium heat. Stir often.
Cook all ingredients together for at least 20 minutes. Add a little water, if needed. Serve over hot dogs. Garnish with chopped onion and shredded Cheddar cheese, if desired.
In a large Dutch oven, combine water, beef, 1 cup onion and 1 teaspoon ginger root. Bring to a brisk boil; lower heat, cover and simmer 1 hour. While beef is simmering, wash spinach; chop and set aside. In a large frypan, heat oil. Add tomato, remaining onion, tomato paste and beef stock. Cook 15 to 20 minutes over low heat. Add beef; cover and simmer 15 minutes longer. Add salt to taste, cayenne pepper, remaining ginger and spinach. Cover and let simmer 10 minutes. Serve with rice, yam or plantain. Makes 4 to 6 servings.
Cream shortening and sugar. Add beaten eggs and applesauce. Mix in fruit, nuts, soda, water, salt, flour and spices. Bake in slow oven at 300° for 1 hour or until done. Makes 4 loaves.
Bring jello and pineapple and juice to a boil. Cool, then add buttermilk and Cool Whip. Serves 6.
Mix 3 cups of milk with pudding until creamy. Mix sour cream and Cool Whip with the pudding. Layer cut up bananas, mixture and wafers. Chill in refrigerator for 30 minutes.
Mix all ingredients. Pour over meat. Follow cooking directions for meat. For cooked sauce, delete 1 cup vinegar; use 2 tablespoons salt and 4 ounces sugar. The remaining ingredients stay the same. Add 1 teaspoon black pepper, 1 teaspoon chili powder, 1/4 cup Worcestershire sauce, 1 tablespoon hot pepper sauce. Combine all ingredients. Simmer 10 minutes. Baste meat with sauce during cooking.
Cut bacon into small pieces. Cook bacon slowly in skillet until crisp, then pour off drippings. Break eggs into pan and scramble. Add rice and mix thoroughly; let heat well. Mix in green onions, soy sauce, salt and pepper. Continue to cook until entire mixture is well heated. Makes 4 servings.
Saute onions in butter until transparent. Add and cook gently until half tender the peas, carrots, zucchini, potatoes and parsley. Stir in the flour and the milk; cook and stir until thickened.	Taste for seasoning.	Remove from heat and add the chicken.
Shred cabbage. Add salt, oil and vinegar together and boil. Use layer of cabbage, onion and sweet pepper alternately. Pour sugar over this mixture and let set for 30 minutes. Pour boiling vinegar and oil over cabbage. Refrigerate for at least 6 hours to marinate. Stays crisp for a week.
Mix all ingredients together. Bake 20 to 25 minutes at 450°.
Cut butter into dry ingredients. Add eggs (keep 1 white for brushing top). Add milk and currants. Roll 1/2 inch thick. Cut in triangles. Place on greased cookie sheet. Brush with unbeaten egg white and sprinkle with sugar. Bake 15 minutes at 450°.
Cream butter and sugar until light and fluffy. Add sour cream, egg yolks and vanilla; mix well. Add combined dry ingredients alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into 2 greased and floured 9-inch layer cake pans. Bake at 350° for 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Fill and frost with Chocolate Sour Cream Frosting.
Grind zucchini and onions in food processor and mix with salt. Let stand overnight. Next day drain and squeeze dry. Mix all with drained zucchini. Cook 15 minutes. Pack in jars.
If fresh, cook broccoli until tender. Put broccoli in a buttered pan or Dutch oven. Layer out chicken mix and add rest of the ingredients. Top with cheese (or mix cheese). Bake at 350° for 30 minutes.
Place sugar in an 8 x 8 x 2-inch micro-proof glass dish. Measure cocoa and add to confectioners sugar. Mix well together using a wooden spoon. Measure milk; add to sugar-cocoa mix. Blend all together using wooden spoon. Place butter on top using whole stick cut into squares. Heat in microwave oven on Full power 2 minutes or until butter is melted. Stir together with wooden spoon until well mixed. Measure vanilla and nuts and add to other mixture. Place fudge in freezer 20 minutes or refrigerator 1 hour. Cut into 1-inch squares. Store in airtight container. Makes 4 to 5 dozen pieces.
Cook and stir celery, carrot, onion and green pepper in margarine in large saucepan until celery is tender, about 5 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot. Do not boil.
Boil shredded zucchini in salted water 5 to 8 minutes. Drain. Saut onions in small amount of oleo. Beat eggs. Add cheese and mayo, onions, salt and pepper to taste. Mix with zucchini. Pour into buttered casserole. Top with bread crumbs. Bake at 350° for about 30 minutes.
Combine cubed apples, Crisco oil and vanilla. Sift together flour, baking powder, baking soda, salt and cinnamon.
Preheat oven to 375°. In a large bowl combine soup, cheese, mayonnaise and milk; mix well. Fold in cauliflower, peas and carrots, pimento and mushrooms. Turn into 1 1/2-quart baking dish. In a small saucepan melt margarine; stir in bread crumbs and Parmesan cheese. Sprinkle over casserole. Bake uncovered 35 to 45 minutes.
Drain pineapple; reserve 2 tablespoons juice. Combine pineapple and next 6 ingredients. Combine mayonnaise, concentrate juice, salt, pepper and reserved pineapple juice until smooth. Toss with chicken mixture. Chill several hours or overnight. Add almonds just before serving. Yields 40 to 50 servings.
Wash turkey and remove packets inside. Place in baking pan. Melt butter and pour on top. Apply liberal dose of hot sauce. Stuff apple into cavity in turkey. Cover with aluminum foil. Bake at 350° for 1 hour and then reduce to 200° and cook 2 more hours. Ready to eat!
In skillet, cook sausage until brown; drain off excess fat. Separate crescent rolls into 8 triangles. Place in an ungreased pizza pan (12-inches) with points to the center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
In a large bowl, combine all the ingredients. Transfer to a greased 3-quart baking dish or use a 9 x 13 pan. Cover and bake at 350° for 1 hour. Uncover. Bake 15 to 20 minutes longer or until rice is tender. Yields 8 servings.
Put crackers in 9 x 13-inch pan. Put sugar and margarine in boiler; heat to boiling. Cook on low 2 minutes. Stir in pecans. Spoon on crackers. Bake at 400° for 5 minutes. Cut in strips while warm.
Preheat oven to 350°. Brown meat and onion. Pour off excess grease. Beat eggs and milk and add to meat mixture; combine thoroughly. Stir in cheese. Pour into baked pie shell. Bake at 350° for 30 minutes or until slightly brown.
Heat soup, oil, vinegar, mustard, salt, pepper and tabasco sauce until hot.
Spray frying pan with Pam. Saute ground turkey, onion, pepper and celery until just done. Place in a crock-pot. Add V-8 juice and seasonings. Simmer all day on low or 1/2 day on high or 20 minutes in a saucepan for 1 quickie meal. This is a wonderful "fill-you-up-meal". Eat as much as you like and not gain an ounce.
Drain pickles, cut into 1/4-inch slices. Combine slices with vinegar, sugar and spices (tied in small piece of cheesecloth). Let stand at room temperature, stirring occasionally until sugar dissolves, about 4 hours. Put half of pickles in jar, then spice bag and rest of pickles. Refrigerate for 4 days before serving. Remove spice bag in 1 week, if desired.
Mix together milk, cream cheese, lemon and vanilla. Pour into pie shell. Chill. Serve.
Combine first 6 ingredients in a large heavy-duty Ziploc plastic bag; add chicken and peppers. Seal bag and shake bag until chicken and peppers are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
Mix ground lamb, bread crumbs, egg, onion and salt. Shape into 16 meatballs. Heat garlic in the oil in heavy skillet. Add meatballs. Brown and turn until meatballs are cooked through, about 15 minutes.
Whisk soup and milk in a 2-quart micro-dish. Stir in remaining ingredients, except reserved 1/4 cup cheese. Cover and refrigerate at least 12 hours or overnight.
In a bowl arrange the sliced cucumbers, salting them in layers. Cover with a saucer and weigh down with something heavy. Let stand for several hours or until juices run out. Pour off cucumber juice, which will take most of salt. Combine all other ingredients and add to the cucumbers. Mix and chill. Makes 4 to 6 servings.