HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 lb of cheese, soup, sour cream and hash browns in a large mixing bowl. mix thoroughly and pour into a lightly buttered 13 x 9 inch baking dish. Sprinkle last pound of shredded cheese over top of potato mixture. Bake at 375 degrees for 30-40 minutes.
Peel and cook potatoes until done, about 45 minutes. Drain and let cool for an hour or so, then put in the refrigerator. After the potatoes have cooled, add the chopped egg whites, pickles, onion, salt and pepper. Just before you get ready to serve, make the dressing by combining the yogurt, mayonnaise and mustard. Stir into the potatoes. Sprinkle with parsley before serving.
Beat eggs with fork until well mixed. Stir in oil, vanilla and lemon; blend in sugar. Add flour, baking powder and salt which had been sifted together. Drop by teaspoonful 2 inches apart on ungreased cookie sheet, lightly grease bottom of a glass (with oil) and dip in sugar and flatten cookie. Keep dipping glass in sugar. Bake at 400° for 8 to 10 minutes. Makes about 3 dozen 3-inch cookies.
Grind or cut up all ingredients real fine. Put salt in and mix well. Set 30 minutes, then drain. Add sugar, vinegar and spices (tied up) and cook on low heat until done. After coming to boil, cook about 2 more hours. Makes about 12 pints.
Heat butter in skillet. Add chicken and brown. Remove chicken as browned. Add fresh mushrooms; cook until tender. Remove from skillet. Combine gravy mix, onion, catsup, water and wine in drippings, stirring constantly. Add chicken to sauce. Cover and simmer 25 to 30 minutes until chicken is tender. Add mushrooms and olives. Heat long enough to cook through. Cook 1 cup rice according to directions on box.
Mix flour, salt and sugar. Add Crisco. Mix yeast with warm water. Add dry ingredients. Mix well; refrigerate overnight. Roll out like biscuits; dip in melted butter. Fold in half. Let stand and rise for 2 hours. Bake at 400° for 15 to 20 minutes.
Cook chicken and broccoli; cut into large pieces. Mix other ingredients together. Layer casserole with sauce first, then chicken and broccoli. Make 2 or 3 layers; end with sauce. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix the ingredients together. Place in large casserole dish. Let stay overnight in refrigerator (a day or two is okay). Melt margarine. Mix with crushed cornflakes. Sprinkle on top of casserole. Bake at 350° for 45 minutes. Serves 6 to 8 people.
Beat first 5 ingredients till smooth and creamy. Line unbaked pie shell with apples. Pour the above mixture over apples, sprinkle with cinnamon and nutmeg, dot with butter. Bake at 425° for 15 min. then turn oven down to 325° for 30 minutes or until custard is set.
Boil sweet potatoes until tender. Peel and mash. Mix with other ingredients. Pour in baking dish.
Scald milk with butter. Pour into a large bowl and cool. Add sugar and salt. Dissolve yeast cake in lukewarm water. When milk has cooled, add the beaten egg and the yeast; stir well. Add fruit and raisins, then the flour. Beat well and let rise to double. If not stiff enough to knead, add a little more flour but don't get too stiff; knead well. Place in bowl and butter top. Let rise to double; knead and shape into 2 loaves. Let rise. Bake at 400° for about 45 minutes.
Cut elephant into bite size pieces. This will take about 2 months. Cover with brown gravy and season to taste. Cook over a fire at 465° for 5 weeks. This will seve 3,999 people. If more arrive, the 2 rabbits may be added, but do this with caution as most people do not like to fine hare in their stew.
Mix these 3 ingredients in a casserole: flour, sugar and salt. Add milk to mixture. Beat an egg with fork and add to mixture. Add frozen corn. Dot with butter. Cook at 325° until firm.
Grease one spring-back cheese cake pan. Layer cookies on bottom of pan, cut cookies to fill gap. Pour 1/2 cup rum on cookies. Cook vanilla pudding and pour over layer of cookies. Place 2nd layer of cookies over pudding. Pour remaining rum over cookies. Cook chocolate pudding and pour over layers of cookies. Refrigerate 2 to 4 hours or overnight. Remove cake from pan. Whip heavy cream; add sugar and almond liqueur. Cover cake with whipped cream and top with almonds.
Mix cream cheese, sour cream and garlic salt or powder. Layer ingredients in order listed. Serve with Chi Chi's stone ground white corn tortilla chips.
Mix ingredients together. Pour into greased casserole. Set into a pan of water. Bake at 350° until done (set).
Mix chocolate pudding and pie filling. Let come to a boil. Lower heat. Cook slow for 3 minutes, stirring all the time. Remove. Add nuts and vanilla. Let cool a few minutes. Beat until it thickens and loses gloss. Drop by spoonfuls on waxed paper or pour on waxed paper and cut into squares.
Blend the mixture gently together with a fork. Heat about 1/2 cup salad oil in a skillet. Pour about 1/3 cup of the mixture for each cake in skillet. Flatten and shape each cake with a pancake turner. Turn when brown on the under side.
Cook broccoli according to package but shorten cooking time to 1/2. Drain well. Mix all ingredients and bake 1 hour at 350°.
Put pineapple in mixing bowl; stir in pudding. Mix in yogurt until smooth. Pour in pie crust and top with Cool Whip.
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions. Mix until well blended. Cover and chill for 2 hours to blend flavors. Stir well before serving. Serve with your favorite crackers.
Heat oven to 450°. Cut shortening into flour, sugar, baking powder, baking soda and salt with pastry blender until mixture resembles fine crumbs. Stir in cheese and buttermilk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead about 10 times. Roll or pat 1/2-inch thick. Cut with floured 2 1/2-inch round cutters. Place on ungreased cookie sheet about 1-inch apart. Bake until golden brown, about 10 to 12 minutes. Immediately remove from cookie sheet. Yields 1 dozen biscuits.
Cook the rhubarb and sugar until tender. Remove from heat and cool slightly. Sprinkle on jello and mix well. Pour into jars and refrigerate or freeze until needed.
Boil sugar, milk, butter and cocoa for 1 1/2 minutes (start timing after the mixture reaches a full, rolling boil). Remove from heat. Add remaining ingredients. Stir until blended. Drop onto wax paper by teaspoonfuls. Add coconut or dates, if desired.
Microwave beef until done; drain any fat. Stir in soup, water and chili sauce. Cover and microwave 4 minutes. Spoon over baked potatoes. Top with grated cheese.
Cook onion in hot shortening until yellow. Add beef and brown well. Add seasonings, tomatoes and beans, simmer 15 minutes. Pour into a greased 1 1/2-quart casserole and top with cornbread batter, spread well to edge.
Mix all ingredients well and spread into rectangle baking pan. Bake at 350° for 1 hour. Be sure to spray the pan with Pam before baking.
Cook rice according to package directions, omitting salt or substituting seasoned salt, if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews, if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad. Serves 6.
Layer Doritos, tamales, chili, cheese and green chilies until all ingredients are used. Can be microwaved until warm or in a 350° oven until warm.
Mix onion, pepper and celery. Add drained peas, corn, pimientos and beans. Mix and bring to a boil sugar, vinegar, oil, salt, pepper and garlic salt. Let this cool and pour over the salad. Refrigerate.
Mix first 3 ingredients together. Let stand for awhile to blend flavors. Spread on party rye bread or white bread cut with small round cutter. Wait until just before serving and put a slice of cucumber on top and sprinkle with paprika for garnish. Party favorite!
Spread cut side of each english muffin with 1 tsp. butter, and place, buttered side down, in a lightly greased (13X9X2 inch) baking dish. (I spray it with pam.) Cook sausage in a skillet until browned, stirring to crumble, drain. Layer half each of sausage, chiles, and cheese over English muffins. Combine sour cream and eggs; pour over casserole. Repeat layers with remaining sausage, chiles and cheese; cover and refrigerate 8 hours or overnight.
Combine dry ingredients. Make a well in center. Add eggs and oil. Stir only until dry ingredients are moist. Stir in strawberries and nuts. Put in a well-greased loaf pan. Bake at 350° for 1 hour. Don't slice until next day.
Set jello the night before. Mix well the next morning. Use 13 x 9-inch pan or deep bowl. Place layer of vanilla wafers, jello, pineapple, bananas, Cool Whip and nut meats. Continue until all is used. Save enough Cool Whip to frost the top, also nut meats. Sprinkle nut meats over the top layer of Cool Whip.
Combine ingredients. Stir constantly on medium heat until thickened and boiling. Boil 1 minute or microwave until clear and thickened. Cool slightly. Add 3 cups fresh blueberries; fold in. Pour into 9-inch baked pie shell. Spread whipped cream or Cool Whip around outer edge of pie, leaving center uncovered. Chill 3 hours.
Preheat oven to 425°. Flatten chicken breasts with rolling pin or meat tenderizer. Lay cheese and ham flat on chicken. Roll up chicken so ham and cheese are on the inside of chicken. Cover chicken with mayonnaise and water mixture, then roll in bread crumbs. Put on baking sheet in oven; bake for 30 to 40 minutes, until chicken is cooked thoroughly.
Utensils needed are a Dutch oven, knife, mixing spoons, can opener and mixing bowl.
Combine all ingredients and simmer for 1 hour. Cool and place in quart freezer bags.
Mix all ingredients except crackers and put into casserole dish. Top with crumbled crackers. Pour melted margarine over crackers. Bake at 350° until bubbly, about 15 to 20 minutes. (Double recipe for large casserole.)
Mix together: pumpkin, sugar, Crisco and egg. Add flour, baking powder, soda, cinnamon, cloves and allspice. Mix well. Add vanilla, raisins and nuts. Drop by teaspoon onto lightly greased cookie sheet. Bake at 375° for 10 minutes. Drizzle with a thin powdered sugar icing while cookies are still hot. Makes 4 to 5 dozen.
Combine ingredients, except cheese and potato chips; toss lightly. Pile lightly into individual bakers, or custard cups.
Shred enough cabbage to line baking dish or more if you like cabbage real well. Brown meat, onion and pepper; drain. Add tomato sauce, vinegar, salt, pepper and rice mix to meat mixture. Line dish with cabbage. Add layer of potatoes, layer of beef mixture and top layer of cabbage. Bake at 325° until tender, about 45 minutes to 1 hour.
Bake cake and let cool. Put holes in cake with straw and put strawberries on top. Next put pudding and then Cool Whip on cake.
Melt margarine and stir in dressing. Grease 8 x 10-inch casserole. Put layer of crumbs and layer of chicken. Mix soup with 1 can of broth. Pour some of soup mixture over crumbs and chicken. Repeat crumbs, chicken and soup. Bake at 350° for 1 hour.
Mix Kool-Aid, sugar and water. Add orange juice and lemonade. Mix until thawed. Add ginger ale or 7-Up. Mix and freeze. Thaw to a slush for serving. Makes 2 1/2 gallons.
In a 6 quart pan, boil water. Add butter, salt and macaroni. Cover and turn off fire. In a large skillet, brown ground beef, and onion until the meat is well cooked, drain. Add garlic, chili powder, tomatoes and onions. Cook five minutes. Drain macaroni, add meat mixture and simmer five minutes. Serve with salad and bread sticks.
Combine flour with wheat germ, brown sugar, salt and cinnamon in a bowl. Cut in shortening and butter. Add milk to hold together. Work dough; press into pan and prick bottom. Bake on baking sheet at 375° on low shelf for 20 minutes or golden brown.
Cream sugar and shortening. Beat eggs and rind into mixture. Sift and add 1/2 dry ingredients to creamed mixture; mix well. Add vanilla, milk and remaining dry ingredients. Chill well. Roll 1/8-inch thick on lightly floured board. Cut into desired shapes with cookie cutter. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes about 6 dozen cookies.
Brown ground beef; drain. Add all other ingredients and simmer. Can be served in a crock-pot to keep warm. Serve as a hearty dip with heavy-weight chips.
Cream sugar and 2 sticks butter. Add eggs and sour cream alternately with dry ingredients. Add juice and rind of 2 oranges. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400° for 8 to 10 minutes. Check after 5 minutes. Bake until done.
Melt butter in a large skillet. Add apple, onion, celery, apricots and raisins. Cook, stirring frequently, about 5 minutes or until onion is tender. Stir in stuffing mix, thyme, marjoram, salt and pepper. Lay meat, fat-side up, on a cutting board. Butterfly by cutting in half horizontally almost through opposite side. Cover cut-side with plastic wrap and pound to flatten. Top with stuffing mixture, mounding slightly down center. Pull sides together and secure with toothpicks. Tie meat with string about 8 times. Sprinkle with salt and pepper. Bake 1 1/2 to 2 hours at 325°.
Have all ingredients at room temperature. Combine the first four ingredients thoroughly in a blender. Add onion. Very gradually add the vegetable oil. Add the celery seed. Let stand 1 to 2 hours. Add more vinegar if it's too sweet.
Combine warm water and yeast; set aside. Add yeast mixture to cold milk mixture; add flour, cover and set in refrigerator for 15 minutes. Remove and roll out on floured dough board. Chuck 1/2 stick oleo over top. Fold up, cover and put back into refrigerator for 15 minutes. Repeat this procedure 3 more times; after all oleo is used, set in refrigerator 15 more minutes. Remove, roll out and cut into rolls. Bake at 400° for 8 to 10 minutes.
Place half of cucumber in a large bowl. Top with half of onion. Repeat layers with remaining cucumber and onion. Combine vinegar and remaining ingredients in a medium saucepan. Stir well. Bring to a boil over medium heat; boil 1 minute. Pour hot mixture over cucumber and onion. Let cool. Cover and marinate in refrigerator at least 4 days, stirring twice each day. Yields 7 cups (37 calories and 2% fat per 1/4 cup serving). Protein 0.3, fat 0.1 (saturated fat 0), carbohydrate 9.5, fiber 0.3, cholesterol 0, sodium 44.
Cook bacon, cut cheese in half, arrange in bottom of a lightly buttered 9-inch pie pan. Beat together eggs and milk. Add chopped bacon. Pour over cheese and bake in preheated oven at 350° for 30 minutes. Let stand 5 minutes before eating. Ortega chilies optional.
In a large bowl, combine eggs, crackers, onion and salt. Add beef and mix well. On foil, pat mixture into a 10-inch square; set aside.
Beat syrup and margarine, blending well. Add peppermint flavoring and salt. Mix in confectioners sugar. Knead until smooth. Tint with food color. Shape into 1 to 1 1/2-inch round patties. Top with pecan halves.
Blend cream cheese, ham, chilies and olives together. Spread evenly on tortillas. Roll tortillas jellyroll style; cover with plastic wrap and a damp cloth. Refrigerate 4 hours. Cut in 1/2-inch slices. Serve with mustard dip.
In a quart saucepan, stir together spaghetti sauce, lemon juice, brown sugar, onion, mustard and Worcestershire sauce over moderate heat, stirring often. Bring to a boil and simmer 5 minutes. Serve over leftover beef on buns or favorite loaf bread. Makes 1 1/3 cups sauce. Serve hot or store in refrigerator and heat as needed.
In a large skillet cook turkey until brown; drain well. Stir in tomatoes, water, rice, chili powder and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir together milk and flour; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese; stir until melted. Makes 4 servings.
Cream sugar, butter and eggs. Add flour, sour cream and hot water. Then add 1 teaspoon soda which has been dissolved in cold water (small amount). Melt chocolate over hot water in double boiler. Add chocolate to cake, saving some for icing if you want. Bake at 350° for 30 to 35 minutes.
Place potatoes in 1 1/2-quart casserole. Add 2 tablespoons water. Cover and cook on High 11 to 13 minutes. Turn potatoes halfway through cooking. Combine onion, pepper and margarine in 1-quart dish. Cook on High for 4 to 6 minutes, stirring once. Stir in flour, then milk, salt and pepper. Cook on High 3 to 5 minutes. Stir once. Stir in 3/4 cup cheese.
Thirty minutes before serving: In a 6-quart saucepan, over medium-low heat, saute bacon until browned. Remove to paper towels with slotted spoon.
Pat the fish dry; salt and pepper to taste. Dredge in flour. Shake off excess. Heat 1/2 tablespoon of vegetable oil and 1 1/2 tablespoons of butter in a large skillet. When butter is hot, place fish in skillet and cook for 5 minutes. Carefully turn with spatula and cook for 5 more minutes. Place on serving platter and sprinkle with lemon juice and parsley. Melt additional butter (2 tablespoons); when it turns light brown, pour it over fish.
Melt cheese. Add onion, tomatoes, chilies and seasonings. Stir constantly until blended. Serve in a chafing dish. Add milk if it gets too stiff.
Mix papaya, tapioca, lemon juice, raisins, 1/2 cup sugar, cinnamon and nutmeg well. Pour into a 9-inch square baking pan. Combine remaining 1/2 cup sugar and flour. Cut in butter until mixture is crumbly. Sprinkle over papaya mixture. Bake, uncovered, in 400° oven for 45 minutes or until lightly brown. May be served with ice cream.
Soften bread with milk. Combine rest of ingredients. Bake in deep casserole dish for 30 to 40 minutes in a 350° oven. Pineapple juice can be used, adding milk to make 1 cup. Not like a custard.
Cream the cream cheese and butter. Gradually add sugar, nuts and flour. Drop on ungreased cookie sheets and flatten dough with wet finger until wafer-thin. Bake at 350° for 10 minutes. Makes 3 dozen.
Mix cheese; add nuts (save some to roll ball in). Sprinkle in garlic salt to taste. Make long roll, then roll it in paprika and red pepper. Chill then slice round slices. Put on crackers.
Note: For soft cookies, store Hermits with orange rind or a crust of bread in cookie jar.
Heat oven to 350°. In oven, melt butter in 13 x 9 pan. Spread crushed crackers and pat down. Add in following coconut, chocolate chips and pecans. Pour sweetened condensed milk over all. Bake at 350° for 30 to 35 minutes.
Pour the boiling water over the dates, walnuts and soda. Stir. Add the sugar, shortening, salt and vanilla. Stir well. Add the flour and mix well. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes until tested done. When cool, frost with Penuche Frosting.
Cream shortening, sugar, egg and some of the milk. Mix the bananas with the remainder of milk. Add dry ingredients gradually. Add nuts. Grease and flour pans. Bake at 350° for 40 minutes.
Cook salt pork, onion and green pepper in skillet until pork is golden. Stir in okra; cook over medium high heat, stirring constantly, for 3 minutes. Stir in corn and tomatoes. Cover and simmer until corn is tender, 10 to 15 minutes. Yield 4 servings.
Combine all ingredients. Bake in greased tube pan at 350° for 70 minutes.
Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by teaspoon onto lightly greased baking sheets. Bake at 325° for 20 minutes or until edges are golden brown. Remove from baking sheet immediately. Makes 1 1/2 dozen.
Drain fruits of liquid and add water to make 1 cup. Use 2 cups boiling water. Chill until firm.
Brown rice in butter for 5 minutes, stirring constantly. Combine rice, 3 1/4 cups consomme and herbs in a greased 2-quart casserole. Cover and bake at 350° for 1 hour, stirring several times. Stir in remaining 3/4 cup consomme, vegetables and almonds. Stir well. Cover and bake for 45 minutes. Makes about 10 servings.
Cut Twinkies in half, lengthwise through the top so there will be filling in both halves. Line a baking dish with these. Mix the pudding mix, sour cream and milk together and pour one-half of mixture over Twinkies. Put a layer of fruit (bananas, peaches, strawberries, etc.) over pudding mixture and then pour remaining pudding mixture over fruit. Top with Cool Whip. Garnish with nuts or coconut if desired. Best if made ahead of time and refrigerated overnight.
Layer all ingredients, except last 3 items. Blend sugar with mayonnaise or Miracle Whip and spread over salad. Sprinkle Cheddar cheese on top. Refrigerate 8 to 12 hours.
Salt brisket heavily with garlic salt, onion salt, ancho chili powder and brown sugar, covering both sides. Marinate 24 hours in liquid smoke and Worcestershire sauce. Pour off liquid. Wrap brisket in foil loosely with room inside with ends tightly closed. Bake in a 275° oven for 5 to 6 hours. Last hour, open foil and brush with barbecue sauce over entire brisket. Leave foil folded back during last hour.
Have cheese and oleo at room temperature. Add flour and mix well. Chill dough and divide into 3 parts. Roll each third into a circle. Cut into pie-shaped pieces. Roll up as for crescent rolls, and place point down on greased cookie sheets. Bake at 350° for 20 to 25 minutes. Drizzle a mixture of powdered sugar and milk on top.
Mix first four ingredients together. Let sit 5 minutes in the bottom of a 1 1/2-quart casserole dish. Sift remaining dry ingredients together. Cut margarine into dry ingredients. Add milk. Shape to cover fruit. Slit top. Bake at 350° for 30 minutes. Serve warm with ice cream or frozen yogurt. Yields 4 servings at 360 calories per serving.
Brown meat, onion and bell pepper. Drain. Then add broth and rice. Cook in medium saucepan until rice is done. You might have to add a little water to make sure the rice is well done. Serve hot.
Mix first four ingredients together. Mix next five together and add to first mixture. Bake for 20 to 30 minutes at 350° in pans sprayed with cooking spray. Makes 25 brownies.
Dissolve jello in 1 cup of hot water. Add about 4 or 5 cans of water and a little sugar, if any.
Combine sugar and cornstarch in heavy saucepan. Add water and stir. Boil for 2 minutes. Add jello, butter, lemon and stir slowly until jello dissolves. Clean strawberries; halve or quarter them. Place in shell (amount optional). Pour glaze over; chill. Serve with whipped topping.
Mix together the oleo, sugar, flour, lemon juice, lemon rind, eggs and cottage cheese. Pour into unbaked pie shell. Bake at 375° until brown and done.
Sift together sugar and cocoa. Place in 1 quart microwave safe dish. Place margarine on top and pour milk over the dry mixture. Microwave on high for 2 minutes.
Mix pudding according to box directions. Pour into cooled pie crust. Chill for 1 hour. Top with marshmallows and brown in oven on broil.
Prepare fire in outdoor (cooker) grill. Let it burn for at least an hour to establish a steady cooking temperature. Skewer the sow, using the stainless steel rods. Salt the pig both inside and outside. Pepper as desired. As the pig begins to brown, turn every 20 to 30 minutes. Meat must register 375° throughout to be fully cooked. Total cooking time, though depending on fire, will be approximately 24 hours. Sprinkle water on fire when flames appear. Serve on an 8 foot table. Place apple in mouth. Enjoy! (Serves approximately 100 people.)
Mix jello with boiling water, then mix in pineapple, lemon juice and milk. Refrigerate until set.
Mix ingredients well, then add zucchini. Bake at 350° for 25 to 30 minutes on a greased cookie sheet.
Put all ingredients in blender. Blend on grind for 10 to 30 seconds; should be lumpy.
Combine eggs, Karo syrup, sugar, pumpkin, vanilla and salt. Stir in pecans and melted margarine. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 350° for 25 minutes. Cool. Serve with whipped cream; garnish with pecans.
Combine in a gallon jar and finish filling with water. When ready to serve, add 1 large ginger ale and 2 quarts of sherbet. Serves 20.
Cut tips off chicken wings. Bring to boil rest of ingredients. Pour over chicken wings in baking dish. After marinating for at least an hour, bake at 350° until they are finished, approximately one hour. Serve hot. May be frozen and reheated. Serves 8 to 10 guests.