HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together taco seasoning, cream cheese and sour cream spread in 10 x 15 1/2 in. pan. Sprinkle cheese, lettuce and tomatoes. Use tortilla chips to dip.
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425°. Mix baking mix, 3 tablespoons sugar, margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcakes; spoon strawberries between halves and over tops. Top with whipped cream. Makes 6 servings.
Mix together until crumbly the brown sugar, margarine, biscuit mix and nuts. Save 3 cups and press remainder into baking pan. Bake 12 minutes at 350°. Meanwhile, mix together the cream cheese, sugar, lemon juice, milk, vanilla and eggs. Spread over baked crust. Sprinkle with reserved crumbs. Return to oven and bake about 30 minutes or until center is firm. Cut into 2-inch squares. Store in refrigerator. Makes 48 servings.
Mix all ingredients together except crackers. Crumble crackers over the top of the casserole. Bake at 425° for 30 minutes.
Preheat oven to 400°. Grease a 2-quart casserole. Melt margarine in large pan over medium heat. Remove from heat; add flour and stir until smooth. Return to heat and cook, stirring constantly for 5 minutes or until light brown. Add paprika, salt, pepper, garlic, onion and green pepper. Cook 3 to 5 minutes, stirring constantly. Add oysters and Worcestershire sauce. Stir well. Pour into casserole. Sprinkle with cracker crumbs. Dot with butter. Bake at 400° for 20 minutes.
In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes. Stir in remaining ingredients. Serve warm over ice cream or cake. Makes about 2 cups.
Blend first 4 ingredients together. Cook on microwave on High for 2 minutes. Stir after 1 minute. Add 1 teaspoon vanilla and 1/2 cup chopped nuts. Put in freezer for 20 minutes.
Melt margarine and beat together with sugar and eggs. Add milk, coconut and flavoring. Grease 10-inch pie plate and bake at 350° for 1 hour.
Blow raccoon hair off counter! Grease 1-quart casserole dish with a light film of the melted butter. Mix well between additions. Mix flour and sugar. Add pineapple juice. Add strained, crushed pineapple. Add cheese. Pour into casserole dish. Mix crackers and melted butter. Pour on top of pineapple mixture. Bake 30 to 35 minutes at 350°.
Preheat oven to 350°. Mix pecans and coconut. Place in bottom of a greased 9 x 13-inch glass pan. Prepare cake mix according to directions. Spoon over pecan mixture.
In saucepan, melt together mushroom soup and cheese. Add broccoli. When all this is heated thoroughly add mushrooms. Serve warmed in a fondue pot or in crock-pot. Best with Tostitos chips.
Mix first 5 ingredients in large mixing bowl. Add beaten eggs, buttermilk and oil. Mix until well blended. Fill muffin tins 3/4 full. Makes 4 dozen. Bake at 400° for 15 to 20 minutes.
Beat egg whites with vinegar and salt until stiff. Add sugar gradually, beating until meringue stands in stiff peaks. Fold in flavorings, nuts and chopped chocolate. Drop from teaspoon on greased cookie sheet. Bake in very slow (250°) oven for about 30 minutes, or until firm to touch. Cool before removing from cookie sheet. While cookies bake, combine the 1 square chocolate and water in top of double boiler. Place over hot water and heat until chocolate is melted. Stir to blend. Drizzle over cookies when removed from oven. Yield: About 5 dozen cookies.
Pour boiling water over cabbage leaves. Let stand for 5 minutes. Season meat; add onion, rice and egg. Roll a portion of filling into each leaf; fasten ends with toothpicks. Place the cabbage rolls in the pressure cooker. Pour tomato soup and water over rolls. Cover, set control and cook 8 minutes after pressure is reached. Let pressure go down normally.
Mix all ingredients and cook on medium heat until syrup turns caramel color (approximately 10 minutes). Remove from heat and add 1 1/2 teaspoons soda. Stir well and pour onto well buttered tinfoil and spread with back of spoon. Let cool and break into pieces.
Cream margarine and sugar. Add eggs, one at a time. Blend in rest of ingredients. Bake in 350° oven for 45 minutes. Let cool 10 minutes before removing. Freezes well. Bake in greased and floured pan.
Mix and cook in heavy saucepan, stirring often until thick, the dates, water and sugar. Cool.
Put in buttered casserole dish and cover with buttered bread crumbs. Bake at 350° until brown. Top with can of Durkee French fried onions. Return to oven for 5 minutes.
Cook broccoli 1 minute on High in microwave and drain. Mix all ingredients, except corn bread mix. Then add mix. Grease a 9 x 13-inch pan with butter. Bake at 375° for 25 to 30 minutes.
Mix drained tuna, egg and crackers. Form into 4 patties. Fry slowly on both sides. Serve on buns, spread with tartar sauce.
Mix lemon juice and water well. Then place chicken (cut up into strips) in the water-lemon mixture and let soak for 20 minutes.
Drain peaches, saving 1 cup juice. Heat juice and dissolve jello. Add water, orange juice and lemon juice. Cut up peaches and add peaches and nuts to mixture; congeal.
Cook and drain vegetables as directed on packages. Add cheese, margarine and mix until cheese is melted. Place in 2-quart oblong casserole. Melt 1 stick margarine. Add cracker crumbs and stir until coated. Spread over top of vegetable mixture. Bake 30 minutes in 350° oven. (Broccoli or Brussels sprouts may be substituted for cauliflower.) May be made day before and refrigerated before baking.
Mix all ingredients in large bowl. Potatoes should be defrosted. Pour into oiled casserole and bake at 350° for 45 minutes. If topping is desired, mix 2 cups crushed cornflakes and 1/4 cup margarine. Sprinkle on top before baking.
Use 13 x 9 x 2-inch pan. Mix dry ingredients; save 1/2 cup for top of cake. Mix in liquids. Put 1/2 cup of dry ingredients on top. Bake at 350° for 30 to 45 minutes.
Preheat oven to 375°. Spread apple filling in buttered 9-inch square pan. In bowl, beat eggs, add condensed milk, melted margarine, cinnamon and nutmeg. Mix well. Pour over apple filling. In medium bowl, combine sugar and flour, cut in cold margarine until crumbly. Add nuts and oats. Sprinkle on top. Bake 50 to 55 minutes or until set. Serve warm or cold. Refrigerate leftovers. Makes 9 to 12 servings.
Mix eggs, sugar, salt, vanilla and milk together. Pour into unbaked pie shell. Sprinkle top with nutmeg. Bake in 350° oven for 45 minutes.
Stud orange with cloves. Cut in half. Pour cider or juice in a large kettle or pot; float orange and cinnamon stick. Bring to a boil; heat for 30 minutes. Remove to a crock-pot (optional) to keep warm. Serve hot. Makes 16 cups.
Cook ribs in water first to make them tender and shortens grill time. In large pot or Dutch oven combine ribs, vinegar, onion, peppercorns, salt, pepper and water. Bring to a boil; reduce heat and simmer, covered, for one hour. Drain; cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before grilling. Prepare grill. Grill ribs 10 minutes, turning once. Baste with barbecue sauce. Grill for 5 more minutes.
Cut corn off of cob and fill quart jar and add the sugar, vinegar and salt. Fill jar with cold water.
Combine first six ingredients. Beat until smooth. Add remaining ingredients and stir well. Drop mixture by tablespoon into a hot greased skillet. Cook until golden brown. Drain on paper towels. Yields about two dozen.
Heat oil and butter in a wide frying pan over medium-high heat. Add chicken and cook, turning, until browned on all sides. Remove chicken and set aside. Pour off and discard all but 3 tablespoons drippings.
Combine evaporated milk, margarine, sugar and Marshmallow Creme in a heavy saucepan (3-quart size). Cook over medium heat, stirring constantly. After it comes to a boil, continue stirring for 5 minutes. Remove from heat. Immediately add peanut butter chips and vanilla, stirring until chips are melted. Add nuts. Pour into a buttered 7 x 11-inch pan. Cool. Makes about 3 pounds.
Tear up bread in pieces and place in greased baking dish (13 x 9 x 2-inch). Brown and drain sausage; spoon over bread. Sprinkle Cheddar cheese over sausage. Beat together eggs, milk and salt and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven for 35 to 40 minutes. The cheese will rise to the top during baking.
Mix orange juice and pineapple juice together. Freeze part of mixture into cubes. Then mix in 7-Up and/or Sprite. Chill. Serve with frozen juice cubes.
In small bowl, blend butter and cinnamon. In large bowl, combine cereal, pretzels (or Teddy Grahams) and peanuts. Toss with margarine mixture onto baking sheet. Bake at 350° for 8 to 10 minutes, stirring once. Remove from oven; stir in raisins and coconut. Store tightly covered for up to 1 week.
Slice potatoes and leave skins on. Drop in hot peanut oil and cook until golden brown; remove. Use seasoned salt, sprinkled light. Then eat. Good!
Mix soup, milk and cheese. Pour half of the mixture into a 9 x 12-inch pan. Separate rolls. Place cut up chicken into crescent rolls, tucking in edges. Place in pan. Spoon remaining mixture over rolls. Bake at 350° for 25 minutes. Top will be lightly browned when done.
Empty package of Lipton soup mix into a large bowl. Pour sour cream into the bowl, too. Stir well. Add lemon juice, mayonnaise and chopped spinach. Mix well. Core the cabbage head in the middle, scooping out the center, but leaving a solid portion to form a bowl with the cabbage. Save some of the leaves and shred on a grater. Add shredded leaves to sour cream and mix well. Spoon mixture into the head of cabbage.
Wash and cut rhubarb into 1-inch pieces. Peel and chop onions quite fine. Combine all ingredients; boil gently until fairly thick. Pour into hot, sterilized jars and seal.
Heat oil in saucepan and add garlic and rosemary. Cook until brown. Remove browned garlic and rosemary. Add all seafood, parsley and lemon juice. Simmer for 7 minutes. Do not overcook. Cook pasta al dente and drain. Tos with half of seafood sauce and spoon the remainder over separate portions before they are served. Serves 8 to 10.
Slice ham 1/4 inch thick. Cook asparagus until tender; drain. Alternate slices of ham and asparagus in a shallow baking dish. Melt margarine; stir in flour, milk and sour cream. Stir in Muenster cheese; cook until thickened. Season with salt and pepper. Pour sauce over ham and asparagus. Sprinkle with Parmesan cheese; bake in 400° oven 20 to 25 minutes or until top is brown. Serve hot. Serves 3 to 4.
Melt butter; add squash, onion, pepper and celery. Stir constantly until squash is tender. Add tomatoes (if fresh cook a few minutes longer). Add salt and oregano. Remove from heat; add cheese and corn. Pour into a buttered casserole and sprinkle crumbs on top. Bake at 325° until lightly brown.
Mix powdered drink mix by directions on envelope with sugar and water. Add juices. Chill. Add ginger ale before serving. Serves 35 to 40.
Brown pork. Bake yams in skin. Pull off skins after cooling enough to handle after baking. Peel apples. Slice. Season with cinnamon.
Cream margarine and sugar until fluffy. Add flour and mix well. Cover tightly and let stand 3 to 4 hours at room temperature. Form dough into 24 (1 x 4 1/2-inch) wiener shaped rolls. Bake on medium-high in waffle iron for 2 minutes. Let stand at room temperature until hard. (May be frozen but allow to harden after thawing.)
Boil the celery in just enough water to cover it for 8 to 10 minutes. Drain. Add to the drained celery the cream of mushroom soup and the melted butter; mix. Pour in a casserole pan. Sprinkle the bread crumbs and the almonds and bake at 350° for 30 minutes. Yields 8 servings.
Measure words carefully. Add heaping cups of understanding. Use generous amount of time and patience. Cook on low. Do not boil. Add generous dash of humor and a pinch of warm personality. Season to taste with Word of Life, God's Holy Bible. Serve in individual molds with lots of prayerful thought.
Mix all ingredients together. Cook on medium heat until thickened, stirring to prevent lumping. Serve warm. Sauce keeps well in refrigerator and may be reheated successfully. Makes about 1 quart.
Put rice and water in baking dish. Stir in onion soup mix and extra onion. Place meat on top. Cover with foil. Bake in a 350° oven for 1 to 1 1/4 hours. Serves 4.
Place broccoli in greased baking dish. Top with cubed chicken or turkey. Combine soup and milk until blended. Pour over chicken. Sprinkle with cheese. Bake at 350° for 30 minutes. Serves 4.
Wash chicken well, pat dry; coat with flour. Heat oil in large skillet or wok, brown on all sides. Remove as browned to shallow baking dish or roasting pan, skin side up. Sprinkle with salt and pepper. Preheat oven to 350°.
Cream butter and sugar. Add eggs and rest of ingredients. Knead well. Shape into a roll. Place in refrigerator for several hours or overnight. Slice thin. Bake at 350° for about 8 minutes (no longer).
Melt 1/2 cup butter in skillet. Add the onion, mushrooms, water chestnuts, celery and green pepper. Saute about 5 minutes. Add the poultry seasoning, salt and pepper. Meanwhile, prepare the wild rice mix according to the package directions. Combine cooked rice thoroughly with the vegetable mixture. Yields 6 servings.
Combine 3 tablespoons flour with salt. Cut beef across grain into 1/4-inch wide strips. Dredge beef in flour mixture. Melt butter. Add beef and cook on medium high heat to quickly brown on all sides. Add mushrooms, onion and garlic. Stir and cook 3 to 4 minutes until onion is tender. Remove mixture and use drippings and extra butter if needed to make the sauce. Blend in 6 tablespoons flour until soft dry paste. Add tomato paste and mix well. Add beef broth slowly and stir quickly to avoid lumps. Cook until sauce thickens. Return meat mix to sauce. Stir in sherry and sour cream. Heat briefly. Serve with rice or noodles.
Mix everything together and let blend for an hour or two. Good served in pita pockets with sprouts, chopped onion and tomatoes. Great for campers.
Make a syrup of water and sugar. Boil 15 minutes and cool. Mix syrup with remaining ingredients. Freeze to a slushy consistency before mixing with 7-up or ginger ale. Mix 50% slush to 50% 7-up/ginger ale. The punch is much better slushy. May want to freeze the juice mixture fairly firm and don't mix remainder until just before serving.
Saute onion and mushrooms in butter until tender. Stir together cheese, onion, mushrooms and 2 tablespoons bread crumbs. Between 2 sheets of waxed paper, roll fish thin. Spread cheese mixture over flattened fish. Roll and secure with toothpick, if necessary. If fish is smaller and will not roll, sandwich cheese between 2 pieces of fish. Dip in beaten egg and coat with bread crumbs. Saute in butter approximately 5 to 10 minutes on each side until fish is done.
In a saucepan, mix the sugar, white vinegar, oil, salt and pepper together. Bring to a boil, stirring for 2 minutes. Remove from heat. Cool completely and pour over vegetables in a large bowl. Refrigerate	2 to 3 hours or overnight for best flavor. Will keep several weeks, covered, in refrigerator.
Combine crumbs with butter; press firmly onto bottom of 9-inch pie plate. Stir gelatin into boiling water until completely dissolved. Add ice cubes. Stir until gelatin thickens. Remove any unmelted ice. Add Cool Whip and stir with wire whisk until blended. Gently stir in peaches. Refrigerate for 15 minutes to thicken. Spoon into pie crust and refrigerate for 3 hours or until set.
Combine sugar, syrup and salt in a 2-quart bowl. Cook 5 minutes on High in microwave. Stir in nuts; cook 2 minutes. Stir; cook for 2 minutes. Stir; cook 2 minutes. Stir; cook 2 minutes. Stir; 13 minutes in all. At once add margarine and vanilla. Add soda last. Mix will be foamy. Pour onto greased cookie sheet. Spread thin. Cool. Break into pieces.
Drain juice from can of pineapple. Mix juice with 24 marshmallows. Place over low heat until marshmallows dissolve. Remove; add jello. Stir until dissolved. Cool slightly. Add cottage cheese, pineapple, chopped nuts and cherries. Fold in whipped cream. Pour into a 9 x 9-inch pan. Chill until firm.
Mix all ingredients and beat. Pour into crusts. Bake at 350° until hot. Turn down to 300° until knife comes out clean.
Cut cushaw in pieces, scrape out seed and boil until tender. Remove peeling. Mix cushaw with the rest of the ingredients. Place in baking dish and bake in 350° oven until brown on top.
Dice the unpeeled cored red eating apples. Sprinkle apples with lemon juice to prevent darkening. Mix with the celery, walnuts and a little mayonnaise. Chill. Serve in lettuce cups. Makes 4 servings.
Mesh in wooden bowl the first 7 ingredients. Stir all ingredients together. Toss lettuce together with dressing mixture. Add ground pepper, croutons and top with Parmesan cheese.
Combine sugar, water, salt and cinnamon. Cook over low heat until mixture forms a soft ball, about 10 minutes. (Use a candy thermometer, it's much easier!!) Do not stir while cooking.
Turn peas into colander. Run hot water over to thaw. Combine peas, cabbage and onion in bowl. In separate bowl, blend sour cream, mayo, salt, curry powder, pepper, mustard and vinegar. Pour over cabbage mixture; mix lightly. Cover; chill at least 1 hour or overnight. Pour peanuts over top of salad; toss lightly just before serving.
Crumble beef into heavy pot or Dutch oven. Add onion and garlic. Cook over medium to high heat until meat is browned, about 10 minutes. Add tomatoes, beef broth, chili powder, cumin, oregano leaves, salt and cayenne. Cover, simmer, stirring occasionally for 1 hour. Add beans. Simmer 30 minutes longer. Add water, if the chili becomes too thick. Serve piping hot.
In large saucepan, combine milk, water and the 1/4 cup sugar; bring to a boil over high heat; stir in rice. Reduce heat; simmer, uncovered, about 30 to 35 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in butter and almond flavoring until well combined. Cool; whip cream; beat in 1 tablespoon sugar. Fold	cream and almonds into pudding; cover and chill at least 2 hours before serving. Serve with raspberry jam or sauce.
Prepare jello using boiling water. Add cold water or juice. Add remaining ingredients; mix well. Put in glass dish and refrigerate.
Preheat oven to 350°. In 13 x 9-inch baking pan melt butter in oven, then remove. Sprinkle crumbs over butter. Mix together and press into pan. 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 before cutting. Makes 24 bars.
Cook squash and onion in water (to cover). Cook 10 minutes and drain. Put stuffing and season packet in large bowl. Add melted oleo and mix. Save 1/2 cup of stuffing mixture. Add squash and onion, sour cream , carrots and soup to stuffing mixture and mix well. Put in buttered casserole. Put the 1/2 cup of plain stuffing on top. Bake for 30 to 40 minutes at 350°.
Cook chicken breast; cool and dice into medium size pieces. Set aside. Saute curry powder, almonds, raisins and brown sugar over medium heat just until almonds brown. Let cool slightly. Add mayonnaise and then mix in chicken. Serve cold on a platter with fresh fruit.
Cream oleo, sugar and eggs. Add rest of stuff. Bake at 350° for 35 minutes in unbaked 9-inch pie shell.
Heat tortillas in cooking oil until soft; drain. Put 1 tablespoon of chopped onion and 2 tablespoons of shredded cheese in tortilla and roll. Place down. Melt margarine in heavy skillet; add flour and stir. Add broth and cook until thick. Add sour cream, green chilies and chicken and stir until heated. Pour over tortillas. Top with remaining cheese. Cook 30 minutes in a 350° oven.
Prepare cake mix as directed on package. Bake in 9 x 13-inch pan. Remove from oven. Poke holes at once down through cake to the pan with round handle of a wooden spoon or with a straw, using a turning motion to make large holes at 1-inch intervals.
Combine green peas with soup and mushrooms in 1 1/2-quart baking dish. Sprinkle top of casserole with buttered bread crumbs. Bake for 15 to 20 minutes. Yields 6 to 8 servings.
Brown ground beef and drain. While beef is cooking, cube peeled potatoes and stick in microwave until tender (5 to 10 minutes).
Mix together flour, sugar and salt. Add eggs, then butter and mincemeat and nuts. Pour into pie shell. Bake at 400° for 15 minutes. Reduce to 325° for 30 minutes. If mincemeat is real thick, add 2 tablespoons water.
Spread crescent rolls on greased 10 x 15 pan. Bake 8 minutes at 350°. Cool. Mix next 5 ingredients and spread on cooled crust. Cut up vegetables into bite-size pieces and spread on top. Chill. Use any or all of the following vegetables listed:
Beat sugar, vegetable oil and eggs. Mix in rest of ingredients. Bake 60 to 65 minutes at 325°.
Mix sugar, flour, nutmeg and salt. Add to the beaten eggs. Beat until smooth. Stir in the rhubarb. Prepare pastry for 9-inch 2 crust pie. Fill pastry with rhubarb mixture. Dot with butter. Adjust top crust. Seal. Bake at 400° for 50 minutes. Scrumptious.
Combine salt and ice water for brine. Cover vegetables with brine. Let set in refrigerator 48 hours. Drain well but do not rinse. Add syrup and put in containers and freeze.
Combine juice and boiling water; bring to a boil. Pour over gelatin and stir until dissolved. Chill. When almost set, stir in remaining ingredients. Turn into 1 1/2-quart mold. Chill until firm.
Sift dry ingredients including sugar. Add oil. Blend in nuts. Mix with wooden spoon. Bake at 350° for 45 minutes or in a 17 x 11 1/2 x 1-inch pan for 25 to 30 minutes.
Mix first 4 ingredients well. Roll into small balls. Bring water and salt to a boil. Drop meatballs into water. When they float to top, remove and drain. Put in crock-pot or loaf pan. Pour over favorite sauce and bake at 300° for 1 hour. (We like barbecue sauce best.)
Boil potatoes with skin on until soft. Fry bacon crisp. Crumble. Dice onions. Cube cheese. Cut up potatoes and mix everything together. Put in baking dish. Bake covered at 375° for 25 minutes. Uncover and bake until brown or about 10 minutes.
Pour 1/4 of melted margarine over cracker crumbs. Saute onions in remaining margarine. Layer crumbs and onions, ending with crumbs. Mix eggs, flour and milk; pour over onions and cracker crumbs. Top with grated cheese and bake at 350° for 45 minutes.
Preheat oven to 350°. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to cream mixture. Fold in vanilla, pecans and coconut. Spread batter in a greased and floured 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Remove while cake is hot. Spread with marshmallow cream. Let cool.
In large skillet, saut zucchini and carrots in olive oil until tender. Stir in spinach. In medium bowl, combine Ricotta and Mozzarella cheese, eggs, salt, pepper and nutmeg. Mix well.
Brown ground beef, onion and pepper together until done. Add all other ingredients, reserving 1/3 cup cheese and 1/3 cup crushed chips. Mix well; pour into casserole dish and top with remaining cheese and chips. Bake at 375° for 30 minutes. Needs to be a little soupy before adding crushed chips; if not, can add a little more water.
Make a yellow or banana cake according to directions. Bake in round pans. Mix Cool Whip, sour cream, powdered sugar and coconut. Cool cake. Split into four layers and frost with mix. Cover tightly and store in the refrigerator for up to 4 days.
Boil 1 minute. This sauce is good to simmer hot dogs in. Or use over pork chops or any pork meat.
Combine butter, sugar, corn syrup and salt in a heavy saucepan. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Stir in vanilla and baking soda. Pour over popcorn and nuts. Stir until well coated. Pour into baking pan and bake in a 250° oven until dry, stirring every 20 minutes. Should take 1 to 1 1/2 hours.
Trim crust from bread. Cut bread in 5 or 6 sticks. Toast in slow oven 250° or 300° for about 30 minutes. Toast the crusts and ends at the same time, and put them in a blender or roll out and make crumbs.