HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cheese into cubes. Place in top of double boiler. Cook over hot water, stirring frequently until melts. Place sausage, Bisquick and cheese in large mixing bowl. Mix well. Shape into small balls. Place on cookie sheet. Freeze until firm. Place in plastic bag. Freeze. Bake at 350° for 15 minutes.
Mix all fruit together. Stir sugar and cornstarch together in saucepan. Blend in 3/4 cup pineapple juice, lemon juice, orange peel and orange juice. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. While hot pour over fruit mixture. Refrigerate uncovered several hours. Serves 12.
Combine potatoes and oleo in a large bowl. Add salt, pepper, onion, soup, sour cream and cheese. Stir thoroughly. Pour into greased 9 x 13-inch casserole dish. Cover with crushed cornflakes mixed with oleo. Bake at 350° for 45 minutes.
Thaw spinach. Squeeze moisture out between paper towels. Sift flour, salt and baking powder. Combine all ingredients by hand. Spread evenly into well buttered 10 x 15-inch jelly roll pan. Bake at 350° for 40 to 50 minutes until brown. Remove from oven. Let set a few minutes and cut into pieces.
Dissolve Jell-O in boiling water. Fold in sherbet. Let set until slightly thickened, about 20 minutes. Fold in fruit. Pour into mold and refrigerate overnight.
Put ingredients into buttered casserole dish and bake about 45 minutes at about 350°. Top with the following mixture:
Mix sugar and flour together. Add melted butter. Beat eggs and add to mixture. Lay halved peaches, flat side down, on bottom of unbaked pie shell. Spread mixture over peaches and bake at 350° for 45 to 60 minutes. Makes one 8-inch pie.
Stir evaporated milk, marshmallows, and orange juice concentrate in 3-quart saucepan over medium heat until marshmallows melt. Take off heat and stir in remaining ingredients; mix well. Press firmly into 5- or 6-cup ring mold or loaf pan lined with waxed paper. Cover tightly. Chill 2 days. Makes 3 pounds.
Mix raisins, soda and water. Let stand overnight. In the morning, add the remaining ingredients. Mix together. Pour into 3 well-greased pound coffee cans (2/3 full). Bake at 350° for 55 to 60 minutes.
Boil chicken after removing skin. Cool and pick meat off bones. Mix 1 can tomatoes, 1 cup wine and mushroom soup. Mix into chicken and bake for 10 to 15 minutes at 350°.
Cut seafood pieces in half. Chop up celery also; rip up the leaves. Add those to the salad. Cut up onion real fine. Cook eggs, then mash them; add to salad. Mix all ingredients together. Now add Miracle Whip. Sprinkle with pepper. Best served cold. Serve with crackers.
Put all ingredients in blender. Mix on medium speed for 2 minutes. Pour into a 9-inch pie pan. Bake at 350° for 50 minutes.
Cut meat into serving pieces; sprinkle with salt and pepper. Coat meat with flour and score with a sharp knife. Coat again with flour. In skillet, melt butter; brown meat slowly on all sides. Combine tomatoes, green pepper and onion; pour over meat. Cover and simmer over low heat 2 to 2 1/2 hours until meat is fork-tender. Transfer meat to a warm platter. Into liquid in skillet, blend 1 tablespoon flour; cook, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in sour cream. Serve immediately over Spanish steak.
Combine sugar and syrup in medium sized boiler. Heat until creamy. Remove and add peanut butter. Stir thoroughly. Add Rice Krispies. Stir until well blended. Drop by teaspoon on wax paper.
Sift together flour, cornmeal, soda, baking powder, sugar and salt. Blend egg into the sour cream. Stir in dry ingredients. Turn dough onto floured pastry cloth and knead lightly. Roll 1/4-inch thick. Cut with 2 1/2-inch biscuit cutter. Brush with melted margarine. Crease and fold over. Sprinkle lightly with cornmeal. Place on baking sheet and bake in 425° oven 8 to 10 minutes. Makes 10 to 12 rolls.
Combine all the ingredients in a 4 cup glass measure or microwave-proof bowl. Cover tightly and cook on High for 4 to 6 minutes, or until heated through.
Preheat oven to 350°. Place 24 paper baking cups in muffin tins. Mix dry ingredients thoroughly. Mix remaining ingredients; add to dry ingredients. Stir until dry ingredients are barely moistened. Fill paper cups 2/3 full. Bake about 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin tins and cool on rack. Freeze cupcakes that will not be eaten in the next four days.
Mix all together with your hands. Press mixture in greased dish. Let set several hours, then cut into squares.
In large Dutch oven, saute in olive oil the onion, garlic, celery and celery tops. Then add chopped chuck and cook until meat is browned. Add water, salt, pepper, potatoes and carrots. Cover and simmer for 1 hour. Finally add remaining vegetables and seasonings. Mix together and simmer for 20 to 30 minutes.
Spread each ham slice with a layer of cream cheese. Roll each ham slice up, jelly roll fashion. With sharp knife, cut rolls into 1/2-inch slices. Arrange on a serving platter and chill.
Toss beans with green pepper, relish and salami. In saucepan, combine sugar, cornstarch and salt. Gradually stir in water and vinegar; cook and stir until thickened. Pour over bean mixture. Serves 4 or 5.
Mix chopped chicken, onion, celery, broth and soup well. After you mix this well, add your chow mein noodles. Pour into casserole and bake about one hour at 300°. (You can use any amount of chopped chicken you want, if you have leftover turkey it is also good to use.)
Combine all ingredients, then add enough drained water from squash for consistency to drop with a teaspoon into deep fat to form puffs about the size of hushpuppies. Yields 20 to 25 puffs.
Combine rice and butter. Stir in 1 egg and chopped olives. Spread evenly over bottom and sides of greased 9-inch pie pan to make a shell. Gradually stir scalded milk into 2 slightly beaten eggs. Add onion, salt, pepper and tuna. Pour into rice-lined pie pan and sprinkle cheese over the top. Bake at 400° for 15 minutes. Reduce heat to 300° and bake additional 15 minutes. Yields 6 servings.
Combine sugar, cocoa, salt, oleo and milk in saucepan; boil 1 minute. Add remaining ingredients. Spoon onto wax paper and let set. My kid's favorite.
Use mixer to blend. Refrigerate. Serve with apples, strawberries, etc.
Wash and pat dry with paper towel the chicken livers. Cut each liver in half. Sprinkle with garlic salt. Wrap each piece of	liver with 1/2 slice of bacon and secure with a toothpick.	Place on a cookie sheet and bake at 350° for about 20 minutes. Serve hot. Use as many chicken livers as needed for number you expect to serve.
Heat meat made at the market from strip of loin (backbone removed), containing 10 to 14 ribs. Season with salt and pepper. Place in shallow baking dish, bone end up; wrap tips in foil to prevent excess browning. Insert meat thermometer so tip is in center of thick part of loin.
Cream butter, sugars and eggs. Add rest and mix well. Make a ball and flatten with a fork. Bake on greased cookie sheet, approximately 12 to 15 minutes, at 350°.
Mix together, then place in casserole dish. Crush 1 small bag of potato chips and place on top. Bake at 400° for 20 minutes.
Sprinkle crumbled bacon onto precooked pie crust. Combine broccoli and cheese with rest of the ingredients and mix well. Pour into crust and bake at 425° for 30 minutes or until done.
Melt cheese with soup and add sauteed vegetables (onion, green pepper and celery sauteed in 6 tablespoons margarine). Combine all ingredients except onion rings. Bake 30 minutes at 350°. Top with onion rings.
Prepare and bake cake according to package instructions using a 9 x 13 pan. Cool completely on wire rack.
Remove and discard stems and any discolored spots from greens. Wash thoroughly and drain. Tear into bite size pieces. Set aside. Combine olive oil and butter in a large stockpot. Add garlic and cook over medium heat, stirring constantly, until tender. Add greens; cover and bring to a boil. Reduce heat and simmer, covered, 35 to 45 minutes or until tender, stirring occasionally. Stir in salt and pepper.
Dissolve jello in boiling water. Fold in thawed strawberries with juice, drained pineapple, bananas and nuts. Pour half of this mixture into 12 x 8 x 2-inch baking dish and chill until firm. Spread top with sour cream. Gently spoon on rest of jello mixture. Chill until firm. Excellent dessert salad. Serves 12.
Combine egg, pizza sauce, salt, pepper and corn flakes in a large bowl. Mix well, until thoroughly combined. Add ground beef, onion and mushrooms; then mix lightly. Place 1/2 of meat mix evenly in bottom of 9 x 9 x 2-inch pan (ungreased). Place 2 slices of cheese over meat mix. Place remaining meat mix over cheese. Bake 1 hour in 350° oven or until meat begins to shrink from sides of pan. Cut remaining cheese in narrow strips. Remove loaf from oven and place strips diagonally over loaf. Return to oven until cheese melts. Cut into squares and serve hot.
Saute bacon, add onion and hamburger. Brown. Stir in tomato sauce, pepper, garlic, salt and mushrooms with liquid. Simmer. Cook 1/2 to 2/3 pound spaghetti. Stir into sauce. Layer spaghetti and cheese in 9 x 13-inch pan. Bake at 350° until hot. May be frozen.
Mix together the cream of mushroom, cream of celery and cream of chicken soups, Worcestershire sauce, poultry seasoning, Pepperidge Farm cornbread stuffing and butter or margarine.
Melt 1 stick oleo and put in 9 x 13-inch cake pan. Sprinkle graham cracker crumbs over top of melted oleo. Do not mix. Melt remaining stick of oleo and add 2 cups powdered sugar plus a little milk to consistency of thin frosting. Add vanilla. Pour over graham cracker crumbs, but do not mix in. Add pineapple (drained) to make another layer. Slice 4 or 5 bananas to make another layer. Add Dream Whip. Sprinkle nuts on top. Drizzle with chocolate syrup. Sliced strawberries may be added to garnish; chill.
Make first stuffing mix as directed. Put in greased 9 x 13-inch pan or casserole. Add chicken, soup, milk and vegetables. Make other stuffing mix. Put on top of other ingredients. Bake at 350° for 30 minutes.
Heat sugars, broth and water until sugar is melted. Add remaining ingredients, except ribs, and simmer 2 hours.
Slice and boil carrots in salted water until fork-tender. Cool. Alternate layers of carrots, pepper rings and onion slices (thin).
Brown meat; pour off fat. Add garlic juice and butter. Saute 20 minutes. Add tomato sauce and sugar, salt and pepper to taste. Simmer 15 minutes. Combine cream cheese, sour cream and chopped onions. While noodles are cooking according to package directions, alternate layers of noodles, meat mixture and cheese mixture in a 3-quart dish. Repeat twice. Top with mushroom soup. Bake at 325° for 30 to 35 minutes. Add grated cheese during the last 5 minutes of cooking time.
Cook sugar, water and syrup in saucepan to medium crack (280°). Add salt and extract. Pour over popcorn in large bowl sprayed with Pam. Shape into balls. Makes 12 balls.
Cream sugar and oil. Combine dry ingredients and add to creamed mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots. Pour into pan (tube, Bundt, etc.). Bake at 350° until cake springs back in center. Use cream cheese icing.
Preheat oven to 450°. Butter a 13 x 9 x 2-inch glass baking dish. Mix butter, mustard, lemon juice and Worcestershire sauce. Spread over fish. Sprinkle bread crumbs over top. Bake about 10 minutes. Serves 2 to 3.
Heat oil in large heavy bottom pot. Add broccoli, potato, leek and shallots and saute, stirring frequently over medium heat for 5	minutes. Add 1 cup stock, thyme, oregano and curry. Cover, simmer until vegetables are very tender, about 30	minutes. Stir	occasionally. Let soup cool.	Pour into blender or	food processor with mustard. Process until a smooth puree (don't overpuree or potato will be gummy). Pour puree back into pot. Add remaining stock, milk and cheese. Heat slowly, stirring to blend well. When cheese is melted it's ready. Makes 1 quart.
Heat oil in skillet. Apply salt, pepper or other seasoning to chicken. Roll chicken in flour, then dip in egg batter. Brown each piece of chicken in hot skillet, then place chicken on broiler pan and place in 350° oven for 1 hour (uncovered).
Mix ingredients together except chocolate chips. Spread out into oblong or square pan. Melt chocolate chips and spread on top of mixture. Let chill for 1 hour.
Boil macaroni; drain and set aside. Brown beef and onion; drain excess fat and set aside. In a large pot, combine meat, cooked macaroni, beans and cheese packet. Add butter and milk for cheese. Heat thoroughly and serve. Bock children's favorite lunch.
Cream together sugar and butter. Add 2 beaten eggs, syrup, oats, coconut, salt and vanilla. Mix all together, pour into unbaked pie crust and bake at 350° for 45 minutes or until set.
Flatten one biscuit on a pan, then put pizza sauce on it, then add cheese and pepperoni. Bake at 325° for 5 to 10 minutes.
Cook sugar, syrup and hot water together until hard crack stage. (When first begins to heat, stir gently until sugar dissolves and syrup is clear.)
Boil chicken breasts in water with a chicken bouillon cube. Take chicken off bones when cool and break in little pieces. Put in bottom of a 9 x 13-inch pan. Over this pour 3 cups of medium white sauce. Make your own stuffing or use Stove Top stuffing (make stuffing). Put stuffing on top of chicken and bake at 250° for 30 minutes.
In a large glass bowl, sift cocoa and sugar together. Place butter on top; add milk. Microwave on High for 2 minutes. Stir and add nuts. Microwave 45 seconds. Spread in a buttered 8 x 8-inch pan. Do not cut until bottom of pan is cool.
In a small saucepan, melt butter. Stir in finely crushed pretzels and sugar. Mix well. Press pretzel mixture on bottom and sides of a buttered 9 inch pie plate. Chill. In a medium sized bowl, combine the remaining ingredients except the whipping cream. Blend well. Fold in whipped cream. Spoon onto crust. Freeze until well firmed (at least 4 hours). Garnish with lime twists.
Cook noodles in boiling water for about 3 minutes, then drain. Brown the beef and the onion; drain. Combine all ingredients, except 3 tablespoons of the cheese. Pour mixture into casserole dish; top with the reserved cheese. Cover and bake at 350° for 40 minutes.
Melt the chips and oleo together. Add powdered sugar, evaporated milk and vanilla. Bring to boil for 5 to 8 minutes.
Boil water and sugar for 10 minutes. Put remaining ingredients in crock or mixing bowl. Pour hot syrup over the mixture and let stand at least 1 hour. To serve, mix 1 part mixture, 2 parts water and 1 part ginger ale. Keeps well in refrigerator.
Boil chicken; cool and remove meat from bones. Spread cream of chicken soup over corn tortillas. In a large casserole dish, lightly grease sides and bottom. Start with pieces of chicken on bottom, then continue to layer all ingredients, ending with tortillas. (Layers: chicken, onions, jalapenos, cheese and tortillas; repeat.) This makes several layers. Once layers are complete, pour excess soup over the top. Grate Cheddar cheese to cover the top. Bake at 375°. If baked same day, 30 to 45 minutes. If refrigerated and then baked, bake 1 hour.
Put all ingredients into bowl and mix with fork. Form 2 balls and flatten with hands. Roll out in wax paper. Peel off and put into pie dish. Makes 2 (9-inch) pie shells. Bake at 350° until golden brown.
Mix first 3 ingredients together. Sift flour, sugar, cinnamon, baking soda, salt and baking powder together. Add flour mixture to oil mixture. Then add vanilla and nuts. Divide into 2 greased pans. Bake at 350° for 1 hour.
Add sour cream, cream cheese, butter or margarine, onion salt and pepper to mashed potatoes. Gradually beat in enough of the milk to make smooth and fluffy. Spoon into a greased 1 1/2-quart microwave-safe casserole. Cover and chill up to 24 hours. Dot with margarine and cook, covered, on High power for 8 to 10 minutes or until heated, stirring once.
Mix ingredients and pour over lamb. Turn from time to time, for about 2 hours or more. Roast in 325° oven for 25 minutes to the pound or internal meat thermometer at 175° to 180° for well done; 160° to 165° for slightly pink (very tender). Baste once or twice with marinade.
Mix all ingredients together. Bake 1 hour 350 in 2 medium loaf pans.
Put flour, salt and pepper in a paper bag. Shake chicken in bag until coated. Heat 4 tablespoons of butter in a large pot. Brown the chicken. Add more butter as you need it. Remove chicken; add onion, green pepper, garlic, curry powder and thyme. Cook five minutes. Add tomatoes with the liquid from the can. Add chicken; cook, covered, 20 to 30 minutes. Add currants to the chicken and stir.
Cook sauce with added ingredients: meat, pineapple, bell pepper and onion. Serve over cooked rice.
Saute onion. Add ground chuck and brown; drain off fat. Add tomato sauce, tomato paste, chopped tomatoes and salt to taste. Add a cup of water and stir into the mixture about half of the cheese. Add cooked noodles to mixture. Stir, and when cheese is melted, pour into casserole dish. Grate the remaining cheese and sprinkle on top. Place in a 350° oven for 15 or 20 minutes until cheese is melted on top.
Boil chicken with salt and pepper until done; save broth. Add soups, tomatoes and 1 cup broth to deboned chicken. Boil spaghetti in remaining broth, then mix chicken mixture and spaghetti together. Add seasoning and more broth, if needed. Simmer until heated through. Serve as is, or put in baking dish with Velveeta cheese on top and bake for 30 minutes at 350°.
Sift dry ingredients together. Cut in shortening; add buttermilk. Dissolve yeast in warm water. Mix altogether until moist. Cover bowl and let sit at least 2 hours or overnight. Use as needed. Bake at 400° for 12 minutes or longer.
Blend the cream cheese into one of the small Cool Whips (or 1/2 of the large). Follow the package directions to prepare chocolate pudding. Layer cream cheese mixture into bottom of pie shell. Add chocolate pudding. Top with plain Cool Whip. (If there's room, layer cream cheese mixture, pudding and Cool Whip again.) Chill and serve.
Blend well and serve with cold meat. Great for leftovers, ham, beef or lamb. Serve on a bed of lettuce, tomatoes, etc., and hot crusty bread or rolls.
Dissolve gelatin in 1 cup of boiling water, then add 1/2 cup cold water. When mixture begins to jell, add cranberry sauce, orange, pineapple and walnuts. Pour into sprayed mold and chill several hours.
Heat oven to 375°. Remove dough from cans in rolled sections (two sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can). Place slices, cut side down, on ungreased cookie sheets to form two trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging in a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices. Use remaining slice for trunk. Refrigerate one tree.
Boil potatoes in skins until done; cool and peel them. Grate potatoes and stir in sour cream and 1/2 of the cheese and the onions, salt and pepper. Mix in a large bowl. Put in a buttered dish and top with rest of cheese. Sprinkle with paprika; cover. Refrigerate overnight. Bake at 350° for 20 minutes and serve.
Mix ingredients in a large bowl. Bake in ungreased cake pan for 30 minutes at 350°.
Discard tamale wrapper. Line tamales in casserole dish. Cover with chili. Cover with lettuce. Completely cover with cheese. Bake in preheated 325° oven for 20 to 30 minutes until bubbly. Serve with nachos.
Boil sugar and vinegar 20 minutes. Place a few peaches at a time in syrup. Cook until tender. Pack into sterilized jars. When jars are full, fill with juice to cover. Seal jars immediately.
Combine pineapple and sugar in saucepan. Bring to a boil. Remove from heat. Add jello and stir until dissolved. Cool. Add buttermilk. Fold in topping and nuts. Refrigerate until set.
Combine all ingredients in a mixing bowl. Knead together until thoroughly blended. Add reserved liquid if mixture is dry. Shake mixture into cakes approximately 2-inches in diameter. Place in nonstick skillet and brown on both sides.
Beat cottage cheese on high speed of mixer until smooth, about 5 minutes. Stir in yogurt and lemon peel. Garnish with a little strawberry, orange slice and watermelon wedge. Serve with remaining fruit as dippers. Makes 1 2/3 cups.
Freeze cookies and grind them in food processor until mixture looks like dirt. Combine softened cream cheese, pudding, milk and whipped topping; beat until smooth, about 3 minutes. Put a layer of cookie mixture in bottom of a new, sterilized flowerpot. Add layer of pudding mixture. Repeat layers as often as needed, ending with layer of cookie mixture. Chill 3 to 4 hours or overnight.
First Layer: Mix together pretzels, margarine and 5 tablespoons sugar. Bake for 8 minutes at 400° in 9 x 12-inch dish.
Mix vanilla pudding mix with milk. Beat until smooth and thick. Add sour cream and Cool Whip. Add salt. Pour over vanilla wafers and bananas. Keep refrigerated. Keeps longer than ordinary banana pudding.
In a 2 qt. baking dish, mix soup, water, rice and paprika. Place chicken on rice mixture. Sprinkle with additional paprika. Cover. Bake at 375 degrees for 45 minutes or until chicken and rice are done. Serves four.
Beat oleo and sugar until fluffy. Beat in eggs (2 at a time). Add vanilla. Stir in chocolate syrup. Add nuts. Bake in a 15 x 10 x 1-inch pan.
Melt 1 stick margarine, 1 tsp cinnamon, 3/4 can Mt. Dew. Pour over dumplings and bake at 350 degrees for 30 minutes or more depending on oven.
Mix first 3 ingredients well. Flatten on cookie sheet. Bake 10 minutes at 350°, then cool.
If full flavored sauerkraut is desired, combine all ingredients in a crock-pot or Dutch oven, using sauerkraut juice. Fill with water; put on low heat in the morning before going to work. Eat in evening as a whole meal, preferably in a large, warmed soup dish with sauce, hot rolls and butter. Save uneaten portion in the refrigerator and serve a second and third day. It improves with age.
Dissolve yeast in warm water with sugar and salt. Add beaten eggs, melted shortening and flour. Knead and place in greased bowl. Cover with plastic wrap and let rise until doubled. Dump out and divide into 24 rolls. Roll in hands and push finger in center and stretch out to form doughnut shape. Let rise until doubled. Bake in 400° oven until light brown, about 15 minutes. Let cool, then cut in half, using a fork so center will be rough. Toast in oven at about 350° until dry. Eat plain or buttered. (Can be left hot toasted, if desired.)
Sprinkle chops with salt and pepper. Brown in butter or oil. Cook about 5 minutes on each side. Add garlic, bay leaf and thyme. Cook 3 minutes. Pour vinegar and broth around chops. Cover loosely and simmer 15 minutes or until chops are done. Remove garlic cloves. Mash into a paste and blend into juices. Cover tightly and cook 5 minutes. Sprinkle with parsley and serve.
Saute onion and celery in butter until slightly brown; add 1 cup water. Simmer mixture for 20 minutes. Add bean sprouts, chicken, mushrooms, brown sauce and soy sauce. Mix cornstarch with 2 tablespoons water; stir into bean sprout mixture. Simmer for 20 minutes longer. Serve over cooked rice. Sprinkle chow mein noodles over top for garnish. Yields 8 servings.
Dissolve jello in 1 cup boiling water. Add juice from pineapple. Chill until slightly thickened. Beat until frothy. Fold in pineapple, cottage cheese, horseradish, mayonnaise and chopped nuts. Chill until firm.
Crumble bread. Add milk until bread is crumbled under milk. Pour 1 cup sugar and vanilla on and let sit for 30 minutes. Add melted butter. Pour in and stir. Put on stove for 30 minutes. Pour out in pan and let bake until it's brown.
In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 2-1/2 hours or until the cheese is melted.
Mix sausage and Bisquick. Slit and deseed jalapenos. Stuff with cheese. Pinch closed. Pinch off sausage. Make a little pancake approximately 1/4-inch thick. Wrap around pepper; roll around like an egg. Dip "arm" egg in 1 beaten egg. Roll in Shake 'n Bake mix. Bake at 300° to 325° for 25 to 30 minutes on a greased pan (cookie sheet).