HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn on oven and set at 350°. Crush potato chips in a plastic bag to make 3/4 cup. Butter the inside of a 1 1/2-quart casserole dish. In a small bowl, mix mushroom soup, salt and milk. Drain tuna and arrange in bottom of a casserole dish. Pour soup mixture over tuna. Sprinkle crushed potato chips over soup. If desired, also sprinkle grated Cheddar cheese over top. Bake for 25 minutes.
Boil potatoes in skin, drain, cool and peel. Boil eggs, cool and peel. Chop onion, pickles, eggs and potatoes.	Add salt and pepper to taste. Mix all ingredients with mayonnaise. You can boil potatoes and eggs a day ahead, refrigerate, peel and chop later. Serves 8-10.
Beat shortening and sugar together until light. Beat eggs in one at a time. Add vanilla and molasses and mix well. Sift flour with cinnamon, ginger, cloves and nutmeg. Add to shortening mixture alternately with buttermilk. Mix thoroughly; the dough should not be sticky. Add more flour, if needed.
Mix the first 3 ingredients together. Put chicken pieces in baking dish and pour mixture over top. Bake at 350° for 1 hour.
Bake cake as directed in 13 x 9 x 2-inch pan. Prepare pudding as directed. When cake is cool, cut in half, then eighths. Lay half of cake (8 pieces) in 2-quart serving bowl. Layer half of thawed strawberries, half pudding, then repeat. Chill 8 hours.
Mix flour and baking powder; cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture. Roll out dough and cut into shapes. Bake at 400° for about 8 minutes. Yields 5 dozen.
Prepare by washing, removing the tops and scooping out the insides of tomatoes. Stuff with Curry Cheese Spread or the cheese mixture for Stuffed Brussels Sprouts.
Pick crab meat. Melt butter in pot. Remove from heat and blend in flour, salt, pepper and mustard. Add milk and return to heat. Heat until thickened, stirring constantly. Add onion and crab meat. Heat on low 15 to 20 minutes.
Boi sugar, vinegar and let cool. Mix all the ingredients. Store in refrigerator. Stir a couple of times a day. Best second day to eat.
Set aside 1 cup flour. In large bowl, mix remaining flour, walnuts and yeast. Heat milk, water, honey and margarine until hot (125° to 130°). Stir into dry mixture, stir in only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Put potatoes, celery, onions and margarine in large pot. Adjust enough water to come to surface of mixture. Cook until tender (approximately 30 minutes). Add margarine, half and half and cubed Velveeta (reduce heat). Do not boil mixture after adding cheese and cream. If soup is thinner than desired, add a few instant potato flakes to thicken.
Drain pineapple. The juice can be used as part of the cold water if desired. Just reduce cold water by the amount of pineapple juice. Make jello. Chill until partially set. Add pineapple and vegetables. Chill until firmly set.
Mix sugar and flour thoroughly. Place pineapple and juice in saucepan, stir in sugar and flour and cook on medium heat until thick, stirring almost constantly. Grease and flour 9x9 pan and turn pineapple mixture into pan. Melt butter and mix with crushed crackers and grated cheese. Pour evenly over the pineapple and heat in a 350 degree oven for 20-25 minutes. Serve hot.
Combine and melt peanut butter, butter and chocolate chips on High for 3 minutes, then blend in with Chex in a large bowl until Chex are covered. Pour 1/2 cup of powdered sugar in the bottom of a trash bag. Pour in cereal and add remaining powdered sugar. Toss around until Chex are coated.
Blend all ingredients in blender or food processor until smooth. Drink as is, or freeze in popsicle molds or paper cups. Yields about 3 cups or 10 to 11 pops.
In a large bowl, mix gelatin and Jell-O. Add boiling water and stir until dissolved. Pour into cake pan and chill until firm. Cut into shapes or squares.
Season the meat cubes with salt, pepper and sage; dredge in 1/4 cup of flour. Heat oil in a large skillet; brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery and potato until lightly browned. Add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook, stirring, until lightly browned. Stir in the broth, tomato puree, water, garlic, bay leaf, parsley, clove and thyme. Pour over meat and vegetables.
Fry pork chops in oil. Brown on both sides. Add onion, garlic powder, seasoning and enough water to cover bottom of pan to 1/2-inch. Cover and simmer slowly for 10 minutes. Add carrots and potatoes. Simmer until done, adding more water, if needed. Add barbecue sauce and simmer 5 more minutes.
Pour melted butter over torn bread. Mix greens, onions, boiling water and seasoning together. Then add eggs. Stir all ingredients and pour over bread. Bake at 375° for 30 minutes.
In a food processor, chop green onions, jalapenos, black olives and Cheddar cheese. Mix in cream cheese and sour cream. Spread mixture thinly and evenly over flour tortilla. Roll tortilla up. Wrap Tortilla Roll-Ups in damp paper towel and refrigerate until chilled.
Mix all ingredients. Add crabmeat and sherry last. Bring to a boil.
Mix together cream cheese and taco seasoning. Spread on bottom of pan or dish. Then top with lettuce, tomatoes and Cheddar cheese. Add any other salad toppings you like. Dip with nacho chips.
Mix together and boil until thick. Let set until cool. Add pineapple and Cool Whip; then refrigerate.
Boil potatoes; peel and slice. Chop onion and saute in oil and butter. Place potatoes in baking dish. Place sauteed onions, cup of water, vinegar, sugar, flour, salt and pepper in a bowl; mix. Pour over potatoes and bake in 325° oven for 1 hour.
Cut foil into 12 x 18-inch pieces. Double fold foil into 9 x 12-inch pieces. Place egg in center of foil and twist excess foil, sealing in the egg. Place in coals. Turn frequently, about every minute. Test after 5 minutes. If it is too soft, reseal and put back on coals for another minute or two. If egg is too hard, your fire is too hot. Try again, but cut time down to 3 or 4 minutes.
Mix cream cheese, sugar and Cool Whip together with mixer. Mix well. Put mixture into pie crust. Spread to fill crust. Put 1 cup cherry filling on top. Let set for about 3 hours in the refrigerator.
Bring 3 1/2 c. water to boil in a large saucepan. Add rice mix; reduce heat, cover and simmer 10 minutes. Meanwhile, heat oil in a large nonstick skillet. Add peppers; saute over high heat 5 minutes. Add sausage; saute 3 minutes until lightly browned. Place mixture on rice (don't stir), cover and simmer 10 minutes until rice is tender. Stir to mix; sprinkle with scallions.
Cook all this together and add to apples. Mix. Put in jars, not too full and seal. Let pressure rise to 10 pounds. Turn off burner and let set 10 to 15 minutes or cold pack 15 minutes.
Mix jello and cottage cheese together. Add fruit and mix well. Add cool whip and mix again. Stir before serving. Best served when chilled.
Saute onion in oil. Add remaining ingredients. Simmer for about 10 minutes.
Arrange chicken breasts in a shallow 9 x 13-inch baking dish. Combine remaining ingredients in a small bowl. Mix well and pour over chicken. Cover and chill for 4 hours, turning every hour. Place chicken on rack and grill over hot coals for 5 minutes per side, basting twice with the marinade mixture. Transfer chicken to a warm platter and garnish. Garnish with cherry tomatoes and parsley. Makes 6 to 8 servings.
Place tamales in casserole. Sprinkle onion, corn chips, cheese and top with chili. Layer in same order except cheese. Bake at 350° for 45 minutes. Top with cheese; let melt.
Saute mushrooms in butter. Mix flour and soup mix with sour cream (will be thick) and add to mushrooms. Mix well and heat through.
Combine rice, beans, garlic, onion and chilies. In a casserole, repeat layers of rice, bean mix, Ricotta cheese and Monterey Jack cheese, ending with rice and beans. Bake in 350° oven for 30 minutes. Sprinkle grated Cheddar cheese over the top.
Combine cake mix, 1/2 cup evaporated milk and oil. Blend well and spread 1/2 in lightly greased 9 x 13-inch pan. Bake 6 minutes in a preheated 350° oven.
Mix all ingredients together and pour into pie shell. Bake at 375° for 45 minutes. Top should be hard and crunchy. Serve warm.
Peel pickles and slice lengthwise. Make a brine of listed ingredients and bring to a boil. Pour over pickles in cans. Makes 5 quarts. Cold pack 10 minutes.
Brown pork chops on both sides in skillet. Cook potatoes in 1 cup boiling water for 15 minutes, then drain well. Spoon potatoes into lightly greased 13 x 9 x 1 1/2-inch baking dish. Add half the onion and season with salt and pepper. Arrange pork chops over potatoes, then sprinkle with remaining onion. Spread soup evenly over top. Bake in preheated 350° oven for 30 minutes. Sprinkle cheese over top and bake for 30 minutes longer or until chops are tender.
Slightly thaw bread dough. Cut into pieces and place in a 9 x 13-inch pan. Mix the other ingredients and heat until margarine melts, stirring until smooth. Pour over bread dough. Cover and refrigerate overnight. In morning, take out and let stand for 15 to 30 minutes. Bake at 350° for 30 minutes. Turn out on wax paper.
Combine softened cream cheese, pumpkin and sugar. Blend until creamy. Add nutmeg and ginger to taste and chill.
Cream shortening, add sugar and beaten eggs. Add soda to applesauce, then alternate with flour, cocoa, and spices, sifted together. Dredge raisins and nuts in flour, and fold in. Bake in 350° for 45-50 minutes.
Mix and stir in 1/2 cup mushroom soup and 1/2 cup milk. Stir in 1/2 cup Pepperidge Farm Herb stuffing and sprinkle stuffing on top. Dot with butter. Bake at 400° for 20 or 25 minutes.
Combine ingredients and cook over medium heat until thick and bubbly. Pour into baked pie shell and cool.
Beat shortening and sugar together. Add eggs, avocado, lime or lemon juice, flour, baking powder, salt and pecans; blend. Pour into greased loaf pan and bake in 375° oven for 1 hour and 15 minutes.
Place all ingredients in food processor and blend until smooth. Stuff enchiladas. Cover with sauce and bake or use as a lasagna filling in place of Ricotta cheese or stuff large shell noodles, cover with sauce and bake.
Mix oatmeal and buttermilk together. Beat in rest of ingredients. Fry on hot griddle. Makes about 12 4 inch pancakes. Can substitute powdered buttermilk for liquid buttermilk. Mix the powder to equal 2 cups buttermilk into oatmeal. Then add 2 Cups hot tap water and let it soak.
Grease two 8-inch pans or one 13 x 9-inch pan. Pour dough into pan.
Preheat oven to 375°; bake bottom pie shell. Cook chicken, soup and Veg-All. Pour into baked pie shell; cover with second pie shell and poke holes in the top shell. Bake until top shell is golden brown. Serve. This recipe will serve 5 people.
Break broccoli and cauliflower into flowerets and chop into bite size pieces. Chop tomatoes and onion. Pour any dressing over mixture. Italian is best. Let marinate several hours or overnight. Keeps well for several days in refrigerator.
Preheat oven to 300°. Measure one cup dry cake mix; set aside. In large bowl, stir remaining cake mix, one egg and oil. Mixture will be crumbly. Press mixture evenly into 9 x 13-inch greased pan.
Pound flour into meat. Brown meat in shortening. Pour off fat. Add soup and ketchup. Cover and simmer one hour. Stir and add green pepper. Cook 20 minutes longer or until peppers are tender. I also add 1 cup of instant rice when I add pepper.
Cream together oleo and cream cheese; add flour. Form into small balls by hand. Flatten and add small amount of jelly in center. Pinch up cookies toward the center. Bake at 350° for 8 to 10 minutes on ungreased cookie sheet. Remove from oven. Place on cookie rack (with wax paper underneath) and sprinkle on powdered sugar, through a sieve.
Boil sugar and water for 10 minutes. Add the pineapple and lemon juice. Just before serving, add the ginger ale. Use finely crushed ice. This serves 25 to 30.
Mix dressing together; simmer for 15 minutes. Put a tablespoon of salt on the chopped cabbage and let stand for 1 hour. Squeeze juice out of cabbage. Add chopped celery and mango. Pour lukewarm dressing over cabbage, mango and celery.
Shred cabbage. Dice tomato, cucumber and onion. Add Miracle Whip, salt and pepper. Mix well.
Mix dry ingredients together for stuffing. Tear or cut chicken into small pieces and put on bottom of a 9 x 13-inch pan. Add your stuffing on top of chicken. Mix soups together with broth and pour over stuffing, making sure it is evenly moist. Bake 30 minutes at 350°.
Brown hamburg and onion. Add soups, rice, celery, water and soy sauce. Turn into a buttered casserole. Bake at 350° for 1 hour. Serve over noodles.
Preheat oven to 425°. Coat inside of 16 medium size muffin cups with nonstick cooking spray. Shred zucchini. Place in colander over bowl. Sprinkle with salt. Set aside.
Combine gelatin and boiling water. Add bananas and remaining ingredients. Mold and refrigerate. Serves 8 to 10 people.
Cut up Snickers bars and apples in bite size pieces. Mix together. Add marshmallow cream and Cool Whip. Mix all ingredients well. Chill before serving.
Blend and spoon carefully into pie crusts. Chill. Keeps 1 week in refrigerator.
Mix all ingredients. Refrigerate 2 hours. Hollow out pumpernickel bread. Place dip in center. Place extra pieces around sides for dipping.
Layer in a casserole in order given and bake in a 350° oven for 1 hour. Serves 4 to 6 people.
In a skillet, brown ground beef and onion; drain. Stir in tomatoes, beans, chilies, hominy and corn. Season with salt and pepper. For a thicker stew, combine cornstarch and water, then stir into stew. Cook and stir until thickened.
To cream cheese, add sugar gradually while beating. Add eggs and beat until smooth. Stir in lemon, vanilla, flour and cornstarch. Add butter and mix until smooth. Blend in sour cream.
Cook mixture at medium heat until thickened. Pour over strawberries in pie shell. Chill.
Slice turkey breast in 1/4-inch thick slices or thicker, if desired. Salt and pepper to taste. Soak turkey slices in buttermilk for 2 or 3 minutes. While turkey is soaking, heat vegetable oil in frying pan. Roll turkey in flour. Drop in heated oil (327°) and fry until golden brown. (Do not overcook.) Drain on paper towel.
Preheat oven to 425°. Combine eggs, water, sugar and salt. Mix cornmeal, flour and baking powder. Add shortening. (Bacon drippings are best for shortening.) Pour into corn stick molds and bake for 20 minutes. Yields 4 to 6 servings.
Combine apples and sugar in a large mixing bowl. Let stand 10 minutes. Sift flour. Add soda, salt, cinnamon, nutmeg and allspice; set aside. Blend oil and egg into apple sugar mixture. Add dry ingredients, stirring just until blended. Fold in raisins and nuts. Spread evenly in greased 8-inch square pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes. Sprinkle with powdered sugar. Yields 6 to 8 servings.
Pour boiling water over meal and shortening. Let cool. Add milk and beaten eggs. Then add salt and baking powder last. Pour into a greased pan and bake at 400° for 1/2 hour.
Mix the shortening, sugar, eggs and vanilla. Stir in the dry ingredients. Divide dough in half and roll in a roll. Wrap in wax paper. Put in refrigerator and bake whenever you want. Bake at 375° for 10 to 12 minutes.
Do not dilute soup. Mix all ingredients together and place in casserole dish. Cover and bake at 300° for 2 1/2 to 3 hours. Serve over rice or noodles.
Blend the above ingredients for 2 minutes. Grease and flour Bundt pan. Pour batter into pan and bake at 350° for 45 to 50 minutes, or until done. Frost with Pistachio Frosting (see recipe).
Remove casing from sausage and brown; add onions and garlic and saute. Add beef broth, water, tomatoes, celery, basil, parsley, oregano, green pepper and soup. Simmer for 40 minutes. Add tortellini and zucchini and boil for another 30 minutes. Serve with Parmesan cheese and breadsticks.
Mix tuna, soup, bread crumbs, onions, egg and lemon juice. Shape into croquettes. Makes 8. Brown in skillet.
Mix all ingredients until well blended. Tastes best if you let stand, covered, in refrigerator overnight. Makes 2 cups of dip.
Put cut up cabbage in large pan. Cover with water. Boil until cabbage starts to get tender. Add potatoes, onion and green pepper. Also add corn, stewed tomatoes, green beans, tomato soup and hamburg. Cook until potatoes are tender.
Beat egg whites and cream of tartar until stiff. Combine sugar and vanilla; beat until stiff. Spread over pie. Bake at 275° until lightly browned.
Boil sugar, margarine and molasses for 4 minutes. Remove from heat and stir in 1/2 teaspoon soda. Pour over popped corn and mix well. Bake at 200° for 1 hour in large shallow pans. Stir every 15 minutes.
Mix together flour, sugar, baking powder, soda and a dash of salt. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center. In a separate bowl, mix sour cream, raisins and egg yolk. Add all at once to flour mixture. Mix together with a fork. Knead quickly 10 to 12 strokes. Pat into a 7-inch circle. Cut into 12 wedges. Arrange on a cookie sheet 1-inch apart. Brush with slightly beaten egg white. Bake at 400° for 10 to 12 minutes until light brown.
Mix Jell-O, salt, hot water, mayonnaise, cold water, vinegar and pimento cheese, beating well. Cool. Add celery, onion and green pepper. To make a nice luncheon dish, add 1 can shrimp.
Combine flour and margarine, stirring to make a smooth paste. Add milk gradually. Bake 1 hour at 350°.
Add to the meat pie crust. Cover with aluminum foil and bake at 350° for 1 1/2 hours. Check every 30 minutes. Do not stir. Makes 6 to 8 servings.
In large saucepan combine sugar, oleo, milk and cocoa. Heat, stirring frequently, until mixture comes to a boil. Boil 2 minutes. Remove from heat. Let cool one minute. Stir in peanut butter, vanilla and salt; mix well. Add oatmeal, nuts and coconut. Drop by spoonfuls onto wax paper and let cool until hardened. Makes 3 to 4 dozen.
Mix together rhubarb and sugar; let sit overnight. Bring to a boil until tender (5 minutes). Remove from heat and add Jell-O and stir until dissolved. Put in jars and seal with wax or lid.
Preheat oven to 450°. Place 1/2 teaspoon oil in each cup or muffin tin. Place in oven until hot. Combine corn meal and sugar. Combine milk and egg; add to dry ingredients; stir until smooth. Pour batter into hot pan. Bake 15 to 20 minutes. Makes 12 large muffins or corn sticks.
Mash potatoes and combine ingredients. Put in a 2-quart casserole.
Combine chicken, sour cream and soup in a 3-quart casserole dish. Top with cracker crumbs combined with butter. Bake at 350° for 30 minutes.
Cream sugar and oil. Add eggs; beat well. Combine dry ingredients and add to creamed mixture. Fold in apple and nuts. Dough is very thick. Bake at 375° for 45 minutes. Serve with whipped cream.
Cook pasta according to package directions; set aside. In large skillet, over medium-high heat, cook garlic cloves in oil about 5 minutes until golden brown. Reduce heat to low and add 1/2 can broth. Cover and cook 10 minutes until garlic is tender. Using the back of a spoon, mash half of the garlic cloves. Add remaining 1/2 can broth and rest of the seasonings and bring to a boil. Add drained pasta; toss until well combined. Season with salt and pepper to taste. Serves 4.
Mix together sugar, butter, salt, milk and vanilla. Chill for 2 hours. Drain cherries on paper towels. Put small amount of mixture around cherries and chill. Put chocolate chips in double boiler. Melt chips and dip covered cherries.
Slice off one-half inch of the top of cake and set aside. Whip the cream, gradually adding sugar, then cocoa. Hollow out cake, leaving an inch on sides and bottom. Fill cavity with cream mixture. Place piece back on top of cake and ice with the remaining cream. Pecan meats may be added to the part in the cavity filling.
Combine eggs, sour cream, cheese and salt with a mixer. Fold in onion rings and tuna. Pour into pie shell and bake in a 350° oven for 50 to 60 minutes.
Drain juice from 3 cans of green beans and place in a 9 x 13-inch pan. Add last can, juice and all. Add chopped onions, bacon and almonds. Toss lightly. Pour over vinegar and sugar mixture. Place in refrigerator, covered, overnight. Marinate for 18 to 24 hours. Uncover and cook at 350° for 45 minutes to 1 hour.
Saute chops in butter. Add onions and garlic. Add plum tomatoes and season; cook for 1/2 hour. Then add potatoes and cook for another 15 minutes. Then add string beans. Cook until done (15 minutes or so). Serve with Italian bread and a green salad.
Mix all ingredients together. Put in covered Tupperware dish. Let set in refrigerator for 2 hours.
Wash, cut up green tomatoes and put through food chopper. Rinse in cold water and drain in colander. Cook slowly in a large kettle for 2 hours in the vinegar and water.
Cut Twinkies into halves lengthwise. Arrange, cream side up, in a 9 x 13-inch dish. Combine milk and pudding mix in a large bowl and beat until thick. Spread over Twinkies. Top with whipped topping and chopped candy. Chill for at least 1 hour.
Beat eggs and sugar until light and fluffy. Add rest of ingredients and pour into large, greased cake pan. Bake at 350°.
Cream together sugar, butter and nutmeg until fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda and salt; beat into creamed mixture, alternating with buttermilk. Stir in nuts. Bake in a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes, or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.
Meat Sauce: Brown ground beef; drain. Add next 6 ingredients. Simmer 1 hour.
Beat eggs into bowl; add milk, flour and salt. Mix well with spoon (disregard lumps). Fill very well-greased muffin pans 3/4 full. Put in cold oven. Set control to 450°. Turn on heat. Bake 30 minutes. Makes 11 good-size popovers. Don't peek! (The secret is starting with a cold oven and not opening the oven for a full 30 minutes.)
In large skillet, brown ground beef; drain. Stir in taco seasoning, corn, tomatoes, peppers and 1 can onions; pour mixture into 2 quart casserole. Prepare corn muffin mix according to package. Spoon batter around edge of beef mixture. Bake, uncovered, at 400° for 20 minutes or until corn bread is done. Top corn bread with cheese and remaining onions; bake, uncovered, 1 minute until onions are golden brown.
Cook pudding. Put cake mix in big bowl. Pour pudding in mix. Use big spoon and stir in until moist and lumps out. Add semi-sweet morsels. Put in 9 x 13-inch greased and floured pan. Sprinkle with chips. Bake at 350° for 30 to 35 minutes.
Brown meat; drain off fat. Cook noodles in boiling salted water; drain. Combine egg, Parmesan, cottage cheese and meat. In a 10 x 6 x 2-inch pan, layer half the noodles, meat mixture, Mozzarella and spaghetti sauce. Repeat layers. Bake, uncovered, at 375° for 50 minutes. Serves 4 to 6.
Melt caramels and milk in top of double boiler. Stir in pecans. Drop by teaspoonful onto cookie sheet which has been sprayed with Pam. Freeze 1 hour.
Put all these dry ingredients together in mixing bowl and blend well. Add cup of buttermilk and cup of oil. Beat slowly and add eggs. Beat well and add 1 cup boiling water. The batter will be thin. Pour into greased and floured 9 x 13-inch pan. Bake in a 350° oven for 30 to 35 minutes.
Brown the ground beef and sausage meat together. Pour off excess fat. Add all other ingredients and simmer. Be sure to stir well while simmering because it will scorch easily. Can eat when you are ready to eat it.
Cut beef and vegetables into 1-inch cubes. Place all ingredients into a bean pot. Cover and cook at 300° for 3 hours.
Bring sugar and syrup to a boil. Remove from heat. Mix in peanut butter and cereal. Press into buttered pan. Melt chocolate and butterscotch bits in a double boiler. Spread over first mixture. Cut into bars when hard.
Flour roast and brown in oil in pan. Drain sauerkraut. Wash in colander. Press to dry.
Slice peaches and mix with remaining ingredients. Pour into 9-inch or 10-inch unbaked pie shell. Cover and slit top crust. Cook about 1 hour at 425° until bubbly.