HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow baking dish, spoon chili over chips. Sprinkle with cheese. Heat in a microwave on High for 3 minutes or until cheese is melted and bubbly. (Or heat oven to 450° and bake 10 minutes.) Serves 4.
Mix mayo, sugar, oil and vinegar. Cut all vegetables and put in a big container with a lid. Pour liquid mixture over vegetables and put lid on and shake to get all of the vegetables coated. Let set for 2 hours in refrigerator and then serve.
Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350°for 20 minutes. Top with miniature marshmallows.
Add the soup, water, half and half and chicken bouillon to the bacon and onion. Heat. I like to add 2 tablespoons cornstarch mixed with 2 teaspoons water. Add to the above the rice and cheese. Mix, heat and serve. Can add turkey, chicken or ham.
Boil a whole chicken and remove bones (should be about 4 cups chicken). Cook pepper and onion until tender but not brown in oleo. In large mixing bowl, mix stuffing with broth. Stir in eggs, celery soup, chicken, rice, onions, pepper and pimiento. Mix well. Put into 13 x 9-inch baking pan and bake uncovered for 30 to 40 minutes at 325°.
Melt butter. Add flour and blend. Add beet juice. Cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar dissolves. Add drained beets and heat thoroughly.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all ingredients thoroughly. Spread in pan and bake until golden brown, 30 to 45 minutes. Cut into small pieces to serve.
Mix well and add 1/2 cup chopped pecans, 1/2 cup Angel Flake coconut and 1/2 cup raisins. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Mix all ingredients (except Cheddar cheese) together in a casserole dish. Bake at 350° for one hour. The last 15 minutes, put on cheese and leave uncovered. Yields 10 to 12 servings.
Dissolve bouillon cubes in water; bring to boil. Add broccoli to the boiling chicken broth and cook until somewhat tender. For best tasting soup, I only use the flowerets. Begin to warm the milk over medium heat. Add the flour and pepper to melted butter, mixing well to form a thick paste. After milk is warmed, add the butter and flour paste, stirring constantly until thickened (do not scald or allow to boil). Add the white sauce to the broccoli (do not drain the water). Then add the shredded cheese to the mixture. Cook until soup has thickened. Serves 6.
Mix 1/2 of onions and 1/2 Cheddar cheese with all other ingredients. Cover and bake at 350° for 45 minutes. Uncover and put the remaining onions and cheese on top, then bake for 15 minutes.
Mix a bit of friendship with a bit of spite; add to it a bit of love. Stir with all your might. Then you add some luxury and a bit of toil; pour it in the pot of hate until it starts to boil. You'll improve the flavor and perhaps the taste if you add some prudence, carelessness and waste. But should it be ill-flavored and seem spoiled a bit, strain the scum of worry off through the sieve of wit. 'Fore you start to dish it out, stir it up with strife. And we highly recommend this recipe for life. (Author: B. R. King)
Beat egg yolks; add milk, water and vanilla. Mix well. Whip 1 pint whipping cream. Crush 1 cup or more Oreo cookies. Mix all together. Freeze at least 6 hours in foil lined bread pan to be sliced or in a large covered bowl.
Mix Bisquick, milk and Cheddar cheese. Beat vigorously for 30 seconds. Drop by spoonfuls on greased cookie sheet. Bake 10 minutes at 450°. Do not overbake. Mix butter, Parmesan cheese, garlic powder and parsley. Brush over hot biscuits before removing from pan.
Beat together milk and vanilla pudding. Add Cool Whip. Place graham crackers in bottom of 8 x 12-inch pan. Cover with pudding mixture. Add another layer of graham crackers. On top of them spread 3/4 can dark chocolate icing. Chill in refrigerator. Can be made day ahead. (Half of recipe can be made in 7 x 7-inch pan.)
Preheat browning dish according to manufacturer's directions. Place ham steak on preheated dish; cover with paper towel. Microwave at High 1 to 2 minutes. Combine cranberry sauce, orange juice and horseradish. Turn ham slice over; top with sauce mixture. Microwave at High 2 to 3 minutes, or until sauce is hot. Makes 4 servings.
Melt butter and mix with cake and 2 eggs; mix by hand. Press into lightly greased and floured 9 x 13-inch cake pan. Next, soften or melt cream cheese and mix eggs and powdered sugar. Pour on top (even) of first mixture, then sprinkle powdered sugar on top. Take the 4 teaspoons of powdered sugar out of the box before adding it to the cream cheese and eggs.
Combine all ingredients and store in container. Cover tightly. Store in cool, dry place. Use 1 tablespoon of mix per side of pot roast. Makes enough for 3 pot roasts.
Stir sugar into flour and mix with pastry blender. Cut in margarine until fine. Measure out 1 cup and set aside. To rest of mixture, add egg, milk, soda, salt and vanilla. Beat well. Pour into greased 9 x 13 pan. Spread with topping. Break 6 toffee candy with hammer. Mix candy with 1 cup chopped nuts and reserved mixture. Bake at 350° for 30 to 35 minutes.
In a freezer container, combine cranberry-apple drink, lemonade concentrate and rum flavoring. Freeze to an ice slush, about 3 hours. Spoon into tumblers. Serve with straws. Preparation time: 10 minutes.
Fry bacon, garlic, ground beef and celery until lightly browned. Add tomatoes and seasonings. Bring to a boil, then lower heat and simmer gently for 1/2 hour. Remove bay leaf and garlic. Combine tomato mixture with the rice, green pepper, mushrooms and onions. Bake in moderate oven (350°) for 1 hour. About 10 minutes before removing from oven, scatter the diced cheese on top.
Mix jelly and mustard in a chafing dish or double boiler. Heat, but do not boil. Add cocktail wieners to heated sauce and keep hot.
Put diced tomatoes into a bowl with olive oil, garlic, hot pepper, basil and salt. Mix well. Slice bread 1/2-inch thick and toast both sides. Remove from toaster and place on serving tray. Place an equal portion of the tomato mixture on each slice. Serve immediately. Serves 4 to 6.
Mix confectioners sugar and cocoa together in square (microwavable) glass pan. Add milk and butter. Cover with wax paper and microwave for 2 minutes on High. Mix ingredients thoroughly and add chopped nuts and vanilla. Mix again. Chill for 1 hour before cutting and eating.
Mix all together until sugar is dissolved. Put in Ziploc bags, seal and put in freezer.
Cut chicken breasts into pieces and cook. Break spaghetti into pieces and cook. Cut cheese into cubes. Saute onions and pepper in butter; add broth, soup and mushrooms. Stir; then add cheese and stir over a low heat until cheese is mostly melted. Add chicken and spaghetti. Mix well. Pour into large Pyrex dish. Heat for 30 minutes at 350°. This freezes well. This recipe will serve 12 people.
Cook broccoli cuts according to package directions. Drain. Add Cheez Whiz and soup to cooked rice. Add broccoli cuts and water chestnuts to rice mixture. Bake at 350° to 400° until bubbly.
Brown ground beef and Italian sausage in a skillet; then put everything in a stock pot. Bring to a boil, reduce heat to low and simmer for around 1 hour.
Cook pasta. Drain. Put in bowl and add chopped onion and French dressing. Refrigerate 12 hours. Next day, add the chopped vegetables (8 cups). Just before serving, add olives and mayonnaise	to taste. Shrimp, sea legs or chicken may be added.
Mix flour, baking powder and salt. Cut in shortening and add enough water to make a soft dough. Knead briefly and pat into a large greased frying pan, preferably cast-iron. Bake at 375° about 30 minutes or until golden. Break off chunks, butter liberally, and eat with honey, syrup or jam.
Combine first 5 ingredients; pour into a greased 1 1/2-quart shallow baking dish. Bake at 325° for 35 minutes. Serve warm with cream or vanilla ice cream. Yield: 6 servings.
Rinse mushrooms in cold water; dry. Remove and chop stems. Blend flour and seasonings into butter. Add cream gradually. Cook until thick and smooth, stirring constantly. Add mushroom stems, parsley and sherry. Mix well. Stir in crab meat. Stuff mushrooms. Sprinkle with cheese and paprika. Bake on greased baking sheet at 350° for 15 minutes.
Wash apples; cut into wedges. Spread a thin coat of peanut butter on one side of each wedge. Place 6 or 8 mini marshmallows on half of the wedges. (Think of the skin of the apple as lips and the marshmallows as teeth.) Top with a wedge of apple. Fill in between the "teeth" with chocolate chips. (The chocolate chips are the cavities!)
Season chops with salt and pepper as desired. Dip first in egg and then in crumbs. Refrigerate 15 minutes to set crumbs. Heat oil in a medium pan and saute garlic 2 minutes. Add tomatoes and marjoram and simmer 15 minutes. In another pan, saute chops in oil and butter until golden. Serve chops with the sauce, noodles and a loaf of crusty bread. Serves 4.
Slice apples in pan with spices and sugar. Mix 1 cup of flour, 1/2 cup butter and 1 cup brown sugar until coarse. Then put on apples. Bake at 325 degrees until golden brown.
Preheat oven to 375°. Grease baking sheet; unroll crescent dough and seal perforated seams. Place ham slices on dough. Spread with mustard and sprinkle with grated cheese and seal edges. Roll like jelly roll; cut into 18 slices, about 3/4-inch each and place on baking sheet. Place seeds on pinwheels as desired. Bake until lightly browned, about 12 minutes.
Chill evaporated milk in an ice tray in the freezer until soft crystals form (about 15 to 20 minutes). Whip until stiff (1 minute). Add lemon juice. Continue whipping until very stiff (about 2 minutes). Fold whipped milk into chilled jello. Fold 1 cup well drained crushed pineapple into whipped mixture. Spoon into crust and chill 2 hours or until firm.
Slice squash; boil until done and mash. Add all other ingredients except cheese. Bake in a 350° oven for 30 minutes. Add cheese last 5 minutes.
Brown pork chops in small amount of oil on both sides. Place uncooked rice in bottom of casserole dish. Place browned pork chops on top of rice. Mix the two soups together and pour over pork chops and rice. Bake at 350° for 1 hour.
Combine all ingredients and cook until thickened, stirring frequently. Sauce thickens as it cools. Stir well before using.
Bake in 9 x 13-inch pan at 350° for 40 minutes or until hot. Put noodles on top. Serves 10 to 12. Can be halved.
In a food processor or blender, process all ingredients for 10 seconds. Transfer to a glass bowl; cover and refrigerate for at least 1 hour to allow flavors to blend. Serves 8 (2 tablespoons per serving).
Cook ziti and drain. In large bowl combine cooked ziti, 1 1/2 cups spaghetti sauce, Ricotta cheese, Mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.
Simmer onion, pepper, celery, mushrooms and juice until tender, but not brown (about 3 minutes). Add crabmeat, shrimp, mayonnaise, salt, pepper, Worcestershire sauce and melted butter. Mix and put in casserole dish. Cover with crumbs and bake for 30 minutes at 375°.
Mix together first 5 ingredients and chill. Just before serving, add shoestring potatoes and serve immediately.
Melt butter in a heavy saucepan on top of stove. Add milk, then sugar. Bring to a boil; boil for 1 minute. Remove from heat, then add vanilla, peanut butter, cocoa and oats. Stir well. Drop by teaspoon onto waxed paper. Cool in the refrigerator; they will harden.
Heat oven to 350°. Melt caramels, butter and milk in a double boiler, set aside. Prepare cake mix as directed on package. Pour half the batter into a greased and floured oblong pan. Bake 15 minutes. Remove cake from oven and pour caramel mixture over top. Next sprinkle chocolate chips and nuts over caramel layer. Now pour rest of cake batter on top and bake for 20 to 25 minutes at 325°. Cool cake 20 minutes before serving. Spoon a generous amount of Cool Whip on top when serving.
Mix together flour, brown sugar, margarine and nuts. Make like a pie crust and press into a pan. Bake at 325° for 20 to 30 minutes.
Melt butter in saucepan; add flour, saute onion and celery. Cook until light brown. Add okra and cook about 30 minutes. Stir often while cooking. Stir in tomatoes and gradually add hot water and tomato liquid. Add bay leaves, crab, shrimp, oysters, parsley, salt and pepper. Cover and simmer for 1 hour, stirring often. The file powder is stirred into gumbo just before serving. Serves 4 to 6.
In a saucepan, melt butter and in it, saute onion for 5 minutes. Stir in flour, gradually stir in milk and cook over low heat until thickened, stirring constantly. Remove from heat and beat in salt, pepper and egg yolks. Stir in salmon and fresh bread crumbs. Chill. Shape mixture into 2-inch nuggets, roll in flour and dip in egg mixture and coat with dry bread crumbs. Fry in hot deep fat (375°) for 4 to 5 minutes or until golden brown. Drain on paper towel. Serve piping hot with favorite cream sauce. Serves 4.
Dissolve jello in boiling water; refrigerate 1 hour. Cube cake into 1-inch pieces. Layer in trifle bowl 1/2 of cake, 1/2 jello, 1/2 pie filling, remaining 1/2 of cake, jello and pie filling. Top with Cool Whip. Refrigerate.
Stir all ingredients together except whipped cream and 1/4 of cracker crumbs. Shape into a pillow or a roll and roll in reserved crumbs. Wrap in several thicknesses of wax paper and store in refrigerator. Good topped with whipped cream when served.
Combine dry ingredients. Cream margarine and sugar. Add egg and juice; beat well. Add 1/3 cup flour mixture and beat until smooth. Mix in rest of flour and pineapple. Stir in raisins and walnuts. Pour into 9 x 5-inch baking pan and bake at 350° for 35 to 40 minutes.
Bring first 3 ingredients to boil. Allow to cool! Not jell! Beat cream cheese and Cool Whip together. Add milk. Add chilled Jell-O mix. Beat well!! Chill.
Wash dried beans. Remove any foreign matter. Place in 4 to 6-quart saucepan. Add 4 quarts water, ham, onion, garlic and seasoning. Simmer slowly about 3 hours, until beans are soft and gravy is thick. Serve over cooked rice with Tabasco sauce.
In medium bowl, combine ingredients and mix well. Chill to blend flavors. Stir before serving. Serve with fresh vegetables or potato chips. Refrigerate leftovers.
Cut chicken breasts into 4 serving pieces. Brown breast in fat until golden brown. Heat onion, garlic, broth, cream and seasonings in saucepan. Place chicken in roaster and pour sauce over them. Cover and bake 45 minutes at 375°. Uncover and bake 15 to 20 minutes more. Remove chicken from pan and keep warm while making gravy.
Combine zucchini, onions and egg. Sift together flour, baking powder and salt. Add to zucchini mixture. Mix well. Drop spoonfuls on mixture into heated oil in skillet. Fry until brown and crisp on edges. Makes 10 to 12 pancakes. Has approximately 50 calories per pancake.
Mix all ingredients except butter and cracker crumbs. Combine butter and cracker crumbs. Sprinkle over top. Bake at 325° for 25 minutes. Serves 4 people.
Preheat oven to 475°. Peel or scrub potatoes and cut into long strips about 1/2-inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad.
Combine the first 5 ingredients; spread on the English muffins. Put a dash of paprika on top. Bake at 350° for 20 minutes. Cut in smaller pieces and serve.
Brown meat; remove from skillet. Lightly saute onions in butter in the same skillet; add remaining ingredients. Cook on low. Simmer for 2 to 3 hours. Return meat to skillet and continue simmering until hot. Serve on spaghetti noodles.
Bring to rolling boil. Simmer 3 minutes. Place in prepared jars and seal.
Combine all ingredients in a saucepan and simmer 10 minutes. Store in refrigerator. Use with steak or poultry. Makes about 4 cups.
Beat margarine, egg and vanilla. Combine flour, baking powder and salt and add to first mixture. Add dates, coconut and nuts. Form dough into two 1 1/2-inch rolls. Wrap in wax paper and chill until firm. Slice into 3/8-inch slices and place on lightly greased cookie sheets. Bake at 350° for 12 minutes. Will keep in fridge for a month.
Mix ingredients and bake in a 13 x 9 x 2-inch cake pan for 35 minutes at 350°.
Cook vegetables; drain. Add 3/4 stick oleo and small box of Velveeta cheese; stir until melted. Crush Ritz crackers. Add melted oleo. Put corn mixture in casserole dish and sprinkle cracker mixture on top. Bake at 350° for 1/2 hour.
Slice carrots diagonally. Cook until tender. Slice onion. Slice pepper in thin strips. Place onion and pepper on top of carrots while cooking to soften. Boil remaining ingredients until sugar dissolves, not any longer. Pour over vegetables while hot. Cool. Will keep in refrigerator 2 to 3 weeks.
Cook macaroni according to package. Cook sausage and onion until browned. Drain off excess fat. Combine sausage mixture, macaroni, soup, milk, eggs and cheese. Place in 2-quart casserole. Bake at 350° for 40 to 45 minutes.
Mix cranberries, pineapple and sugar together. Fold in marshmallows. Let stand at least 2 hours (overnight is better). Fold in Cool Whip shortly before time to serve.
Cream butter and sugar together. Mix in dry ingredients and syrup until dough. Knead with hands; roll on floured board. Cut out currants for eyes. Bake in a greased pan at 350° for 10 to 15 minutes.
Assemble all ingredients and utensils. Combine crushed pretzels, sugar and margarine and spread in a 9 x 13 pan. Bake for 10 minutes in a 325° oven. Set aside to cool.
Cream together 1/2 pound sugar, butter and vanilla until fluffy. Add remaining sugar, marshmallow and peanut butter. Mix well. Shape into eggs, then chill, overnight if possible. Coat with milk chocolate. Melt 2 large Hershey candy bars in double boiler and add 1/2 bar paraffin grated into chocolate.
Whip up one whole egg, then add the 3 yellows, can of sweetened milk and the juice. Pour into the pie shell. Chill for 2 hours.
Trim brisket. Season with Season-All; wrap in aluminum foil. Cover completely. Put in oven and let cook at 375° for 1 hour. Cut and let sit for 1/2 hour. Take juice from meat and make sauce with butter and flour. Bring to boil. Add tomato paste, onion, carrots and green pepper. Saute until cooked. Use as garnish over meat. Pour sauce over meat and serve.
Put margarine in 1 1/2-quart casserole dish and set in oven at 350° until melted. Mix chicken, rice and broth; set aside. Mix remaining ingredients together. Pour this mixture into casserole. Spoon chicken into center. Bake about 50 minutes at 350°. Serve.
In medium sized bowl, blend together condensed milk, lemon juice, lemon peel and egg yolks until thickened. Turn into pie shell.
Leave generous portions of ham on ham bone; cook on low for several hours in water in Dutch oven. Refrigerate in liquor for 1 or 2 days. Remove; cut up leftover ham in chunks. Simmer again in liquor, adding split peas. After 1 hour, add beans and rice. Cook on low; as mixture thickens, add chunks of onion. Simmer until soup is soft. Can be served on noodles or biscuits.
Mix sugar, syrup and oleo. Boil 5 minutes, no longer. Remove from heat. Add soda, cream of tartar and salt. Pour over corn and mix quickly. Bake, uncovered, at 200° for 1 hour. If using butter, bake at 150°.
Make paste of first 5 ingredients. Brush to coat chicken. Evenly stack pieces in bowl. Cover and refrigerate several hours. One and one-half hours before serving, heat 2-inches of oil in a 9-inch pot to 425°. Dip pieces in milk, then in pancake mix; coat well. Dust off excess. Lightly brown about 4 minutes each side. Place in shallow pans. Bake 35 minutes at 350°. Serves 8.
Boil chicken parts for 35 minutes. In two frying pans, divided equally add vegetable oil, garlic (finely chopped), tomatoes (finely chopped), water, chicken bouillon, salt and pepper. Bring to a boil. Lower flame, strain chicken, add to pans equally and cover, simmer for 20 minutes. Turn off flame, remove from heat. Remove chicken from pans. Add 16 ounce sour cream to each pan and stir until well blended. Serve cooked noodles or dumplings, topped with chicken and pour sauce generously over entire dish.
Cream together the cream cheese, sugar and lemon juice. Soften gelatin in cold water. Add hot water to gelatin. Add gelatin mixture to creamed mixture. Add ginger ale. Chill until the consistency of unbeaten egg whites. Fold in fruits. Pour into lightly greased mold (Pam or mayonnaise) and refrigerate until set.
Drain fruit. Sprinkle dry jello over fruit. Add remaining ingredients and mix well. Refrigerate. May use different flavors of jello.
Prepare Creamettes medium shells according to package directions; drain. Combine shells, ham, celery, radishes and cucumber. Blend together mayonnaise, yogurt, mustard and garlic salt. Toss dressing with salad mixture. Serve immediately or cover and chill. Refrigerate leftovers. Garnish as desired. Makes 6 to 8 servings.
Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture; mix well. Stir in 1 cup M&M's. Reserve remaining candies for decoration. Bake at 350° until done for 10 to 12 minutes.
Place shortening, salt and vanilla extract in mixing bowl. Beat at speed 5 until blended, about 30 seconds. Add sugar, gradually continuing to beat, until thoroughly creamed, about 2 minutes. Add eggs, one at a time, beating at speed 5 until well blended, about 1 1/2 minutes. Sift together flour, cinnamon and baking powder.
Combine salmon, egg and onion. Stir in flour. Stir baking powder into salmon liquid; add to salmon and onion mixture. Form mixture into 6 patties. Heat shortening in skillet and fry patties on each side until golden brown.
Soften the gelatin in cold water. In a medium saucepan, combine the beaten egg yolks with 1/2 cup of the sugar, the pumpkin, milk, salt and spices. Cook over low heat, stirring constantly, until the mixture begins to thicken. Remove from the heat and stir in softened gelatin. Stir well and allow to cool.
Drain Veg-All and water chestnuts; place in a 3-quart mixing bowl. Add chicken soup, chopped onions, cheese and mayonnaise. Mix well. Pour into 2 or 3-quart casserole; top with buttered crumbs, chips or herb dressing. Bake at 350° for 45 minutes to 1 hour until bubbly and topping is brown.
Wash and dry shad. Sprinkle inside with lemon and pepper. Place fish on rack in baking pan. Add liquid to a level just below fish. Add rest of ingredients. Cover tightly. Let steam in a 350° oven for 5 hours. Baste frequently. Serves 6.
In medium bowl, combine all ingredients except fresh vegetables; mix well. Cover; chill. Stir before serving. Garnish with additional green onion, if desired. Serve with vegetables. Refrigerate leftovers.
Heat and melt margarine at low heat. Stir in flour until smooth. Gradually add chicken broth and simmer until thick. Add milk gradually. Add cheese and season to taste.
Combine softened cream cheese with onion, Miracle Whip and milk. Cut shrimp in small pieces and add with remaining ingredients. Mix well and chill before serving.
Peel and dice apples and celery and remove any strings. Chop nuts. Add all ingredients together. The consistency should be like potato salad. Serve on top of a slice of lettuce.
Preheat oven to 350°. Wash fryer and cut into serving pieces. In an ungreased 8 x 8 x 2-inch Pyrex pan, cover bottom with rice. Lay chicken on top of rice one layer thick. In bowl, mix chicken and onion soup together, rinsing both cans with 1/2 can of water to make 1 cup of water. Add water to soups. Mix well and pour over chicken and rice. Cover tightly with foil and place in 350° oven for 1 hour.
Beat eggs and sugar; add cherry juice, vanilla and flour and beat on low. *Save 1/2 cup flour to roll all fruit and nuts, except coconut. Fold together. Bake in 250° oven for 2 hours.
Sprinkle 1/2 cup sugar into a small heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Pour caramel syrup into a 8-inch round cake pan coated with cooking spray, tilting pan to coat evenly. Set aside (caramel syrup will harden).